The Art of the Slow Roast
Take roasting marshmallows, for example. Some people will shove theirs directly into an open fire, immediately creating a charred ball of flame. That’s one approach, but it’s not ours. We’d rather turn our marshmallow slowly over a low ember until it’s evenly browned and caramelized throughout. The same can be said of coffee. Tully’s® distinctive coffees are created slowly, over a slightly lower temperature than other roasters use. Our slow roast approach allows us to focus on the sights, smells, and sounds that indicate we’ve captured just the right flavors at just the right moment.
That’s when we pull our coffee out of the fire. When Tully’s® coffee beans are treated with this kind of patience, the result is even development and rich, full flavors in the cup. It takes a little longer, and requires an artist’s touch, but the difference is revealed with every sip.