William Martillo's Coffee

A medium roast is medium brown in color with a stronger flavor than light roasts. However, a standard medium roast will not have any oil present on the surface of the beans. This is the most common roast used in the United States, thus it is frequently referred to as the ‘American’ roast. Our medium roast is crafted to ensure a smooth, milk chocolate finish that gently brings out the notes of each farmer's incredible coffee.

Depending on the intensity of the roast, these beans will be dark brown with greater levels of oil present on the beans. These beans will be more bitter than any of the other roast types. It is important to note that the darker the roast - the less the acidity. Our dark roast is crafted to ensure a bold, dark chocolate finish that brings out the powerful notes of our farmer's incredible coffees.

For Washed Processed Beans, the husks are removed from the coffee cherries. They are then cleaned thoroughly before being set out on drying tables to dry. This drying process is a very important piece of the coffee puzzle. A bean with too much humidity will have a short shelf life. The humidity level wanted for coffee is between 10-12%.

For Natural Processed Beans, coffee cherries are washed and then thrown directly on to drying tables or tarps to dry. The entire cherry will dry until it is peeled. A natural processed coffee will tend to have stronger flavors brought on by remaining in the cherry for longer durations of time. These flavors often come from the crops grown around the coffee!

For Honey Processed Beans, the husks are removed from the inside of the coffee cherry. The husks, unlike the washed processed, are never rinsed and are then fermented with local honey for up to 72 hours. Afterward, the fermented husks are dried completely. Our honey processed coffees have a deliciously sweet, milk chocolate aftertaste!