Rocky Mountain Slow Roasted Since 1965.
In 1965, Bill Boyer began slow roasting specialty coffee beans and discovered a secret. With less humidity and a slower roast, Colorado’s high altitude creates a roasted coffee bean with a flavor second to none – smooth, fresh and extraordinary. To this day, Boyer’s Coffee is created from the finest hand-selected Arabica beans chosen from the world’s select coffee-growing regions. Arabica beans are grown exclusively at high altitude, creating a body and density that have a distinct flavor and aroma. Once combined with our small batch, slow-roasting techniques, our beans create the consistently superior coffee that is Boyer’s. Inside every one of our unique, one-way valve bags, you will find Bill’s discovery, always delivered faster and fresher from the historic schoolhouse we call home on North Washington Street in Denver.
Welcome to the Boyer's Coffee Laboratory and Tasting Room. Today we're talking about Boyer's espresso. Now what is espresso? It's technically not a type of coffee bean, it is a type of blend someone Now a lot of people feel that espressos are stronger and bolder and have more caffeine. There'some truth in that and there'some myth in that and our espresso is actually a dark roast but it's not over roasted. You're gonna still have some sweet nuttiness to it but you're gonna get a lot of those bold toasty, roasty tones that you'd expect in a dark roast. Now preparation wise I will tell you that an espresso generally goes in an espresso machine but most people actually buy an espresso and prepare it differently. This particular coffee works great as an espresso but it also works great in a traditional brew application pour over, Chemex, French press, Aero press or cold brew. So I would try this espresso if you Get to back today.
