Our Roasting Process

Aava Java uses an Ambex gas-fired roaster with a maximum 33 pound capacity. Digital controllers and bean probes ensure a precise roasting platform. Anita Speckman, Aava Java’s owner, and Laura Corbett attended an Ambex roasting training seminar in Clearwater, Florida, to become certified professional roasters. They were trained to roast according to the manufacturer’s specifications by the president of Ambex, Terry Davis.

Roasters are available with up to a 600 pound capacity, which are used by large coffee suppliers. The Aava Java roasting capacity allows for very small batches (as small as 5 pounds of green coffee) so that we are roasting only the coffee to supply our customers for the next seven to ten days. As a result, the coffee you purchase from Aava Java is likely to be a minimum of six months fresher than coffee available through your local grocery store.

Whole bean roasted coffee will begin to lose flavor beginning a week after roasting. Ground coffee will begin to lose flavor within a day of being ground. For this reason, we always recommend you purchase whole bean coffee and grind only what you will brew that day.

If you do not have a grinder at home, our baristas are happy to grind your Aava Java whole beans at no additional charge.

Hmmmm....smell the aroma.