We're changing the perception that dark-roasted coffee is better. Quality coffee loses flavor when roasted dark. Large chain roasters buy huge lots of coffee: Roasting fast and dark in large batches for efficiency, consistency, and to mask defects. Their espresso "roasts" are often covered in oil (which goes rancid when exposed) and almost black in color. To make matters worse, they often keep it on the shelves for months. Coffee is fresh for 2 weeks to 1 month. We take the opposite approach: We buy only the finest small lots of specialty coffee. We roast in small batches: Slow. Light. Only when you place your order. Don't just drink your coffee to wake up. Why should coffee be a commodity, when it can be a culinary delight? Join the Light Side, and see just what you've been missing.