COFFEE EDUCATION

Origin Story

Every great coffee begins with a idea, a dream and a single seed.. 
At Oak Roast Works, we trace our coffee’s story down to its roots. Where the first seed of creative passion was planted. From lush highlands where coffee species flourish.. with ecosystems that vibrate with life and challenge. 
A world full of generations worth of love, passion & history we get to roast to life in each batch and share together in each bag cup and moment..

At Oak Roastworks, with love the curious.. creative and explorative.. A passion you will see reflected in our roasts, and offerings. 

Welcome to the Works!!

What is specialty coffee?

Specialty coffee represents the highest standard of coffee. Specialty coffee is the best of the harvest season.

Unlike regular or mass processed coffee, specialty coffee is sourced from specific regions & micro lots where farmers cultivate unique varieties under specific conditions. 

Big box coffee often focuses on consistency and volume at the sacrifice of character and exotic quality.. 
While specialty coffee celebrates ethical sourcing, pedigree, craftsmanship, experimental creativity and a passion.

Specialty coffee roasting is all about nerd'ing out on precision roasting, that allows each of the farmers brush stokes to translate into each sip.

Oak Roastworks specializes in micro lot batches where we can fully nerd out on the process and ensure the roast does the coffee harvest and processing justice in every cup.

Arabica & Robusta

Arabica Vs Robusta

Coffee is a single word that hides a world of difference. Behind every roast, two main species shape what ends up in your cup: Arabica (Coffee arabica) and Robusta (Coffee canephora). Both grow from the same ancient lineage, yet their character, chemistry, and craft could not be more distinct.

Why we prefer Arabica

Because we like to roast for clarity, sweetness, and find the story of each cherry. Each Arabica seed carries a script within it. Soil minerals, rainfall patterns, fermentation styles. All feed the flavor of the cherry, and drive the roast parameters. 

We tend to choose Arabica because it gives us the key to speak in a language that's as unique as a accent and dialect.. Showcasing the story with precision and beauty each harvest deserves.. not a mass batch or repetitive profile. No two harvests, like cultures are the same. 

Robusta has its strength's. Arabica has its soul. But there are some exciting things happening in the robusta world, and we are excited to explore it as this segment evolves.

Arabica

Delicate, complex, and expressive

Flavor Profile: Arabica coffees are prized for their layered flavor notes of fruit, floral aromatics, coco, and citrus often dance together in one cup.. 
The acidity.. bright, the body silky, and the finish haunting.. 

Elevation AKA MASL: Grown at higher altitudes (1,200 – 2,400 m) where cooler temperatures slow cherry development, allowing sugars to build and flavors to deepen.

Cultivation: More difficult to grow when you get closer to the main strain so varieties like Gesha and Bourbon are highly susceptible to disease and pests. Which is why it commands higher prices but also higher quality.

Robusta

Strong, bold, Resilient

Flavor Profile: Earthy, nutty, and bitter.. tones of wood, tobacco, & occasionally dark cocoa. Robusta produces heavy crema and intense body, but some say sacrifices nuance. 
(for science we shall explore this more!)

Elevation & Earth: Thrives at lower altitudes (0 – 900 m), grows quickly, and resists harsh climates and pests. Or so they say..

Caffeine Content: generally considered at nearly double the caffeine of Arabica, making it punchier but also a bit sharper on the tongue...

Cultivation: Easier to produce, higher yields, but at the sacrifice of pallet complexity. Often used in instant coffee or espresso blends for strength to give that strongest coffee in the world vibe..

Why robusta is less expensive, is because it can be harvested more than once a year and is lower grown. But there's some really cool developments being done at the forefront by some producers. Def keeping an eye on Robusta.

Noteworthy Arabicas

Abrabica 101

ArabicaDiscovery, around 9th - 15th century.Ethiopian Heirloom of all cultivated Arabica lines.. Can be split by 2 varieties...

Typica & Bourbon- Typica: Indonesia Jamaica, Hawaii etc)
- Bourbon: Africa, Latin America and some Islands.

OG Ethiopian Arabica:Flavor: floral, citrus, tea like, bright acidity and layers
Regions: Yigracheffe, Sidma, Guji, Kaffa, Ethiopia, etc

Gesha: See below

Bourbon: See below

Typica: See below

SL28Lab developed in 1930's, to combat droughts, it exhibited exceptional flavor profile.MASL: 1500-2000
OG: Kenya, Uganda, Malawi
Variety: Bourbon / Typica Hybrid

PacamaraPacas & Marago Hybrid (Typica & Bourbon offshoots) from EL Salvador in the 1950's, makes big ole beans and pretty intense cupping.
MASL: 1300 - 1800
Flavor: Tropical fruit, chocolate, floral hints.

CaturraA fun natty mutation of the Bourbon varietal discovered in Brazil., which became a Latin American favorite over time.MASL:1000 - 18000
Profile: Citrus, caramel with other notes alternating per harvest.Region: Columbia, Brazil, Central America

CatuaiHybrid of the Caturra line hailing from 1040's Brazil. She was originally breed to combine yields of cup quality an easier to grow. A extremely popular varieties in the America's.MASL: 800 - 1700
OG: Brazil
Profile: Sweet, Nutty, ChocolatyMaragogipeA Natty mutation of Typica that was first found near Maragogipe, Brazil. Another. "Mega bean plant, or Elephant bean plant."
MASL: 1000 - 1500
Origin: Brazil
Profile: Floral, fruity, minimal acidity silkiness
Region: Nicaragua, Mexico, Brazil

Pink BourbonSneaking someplace out of Columbia, this one is often hailed as a natural mutation between red and yellow Bourbons or an Ethiopian cross breed that went wild. Pink Bourbon is a staple in modern specialty coffee drinkers pallet preferences.
MASL: 1700 - 2100
OG: Columbia
Profile: Strawberry, honey, floral and hints of tropical fruits.

Blue MountianTypica derivative, introduced in the 18th century around Jamaica, with low acidity and consistent quality, it rose to a specialty coffee.MASL: 900 - 1700
OG: Jamaica
Profile: extremely balanced with a mild floral hint

Gesha - Geisha

Gesha vs. Geisha

Why Two Spellings Exist

Gesha” is the correct geographical name, it refers to the Gori Gesha forest region in southwestern Ethiopia, where the variety was first collected in the 1930s by British botanists. In Ethiopia and in most scientific and genetic documentation, the spelling “Gesha” is accurate.

“Geisha” emerged later, during the variety’s migration through Tanzania, Costa Rica, and Panama, when the name was transliterated phonetically by English speakers unfamiliar with the Ethiopian origin. Because “Geisha” resembled the Japanese word for traditional artists, the spelling persisted in Central and South American export records and eventually became famous through "Panama’s Geisha auctions," particularly from Hacienda La Esmeralda.


Gesha coffee, originated in the remote Gori Gesha forests of Ethiopia, where it grew wild for centuries before being collected in the 1930s. It remained relatively obscure until the early 2000s, when Panamanian farmers rediscovered its extraordinary profile. 

Profile: Jasmine, bergamot, tropical fruit, honey, and tea like qualities.

Bourbon

Bourbon

Originating from the French island of Bourbon (now Réunion) in the Indian Ocean, Bourbon is one of the oldest and most influential Arabica varieties in the world.

A natural mutation of Typica that spread throughout the global coffee belt in the 18th and 19th centuries, Bourbon is revered for its exceptional sweetness, balance, and round body. Though it produces lower yields and has limited disease resistance, its cup quality remains a benchmark in specialty coffee.

Flavor Profile
Caramel, brown sugar, honey, red apple, cherry, soft chocolate, almond, vanilla

Acidity
Medium, rounded, malic-driven

Body
Medium to full, silky mouthfeel

Structure
High sweetness · exceptional balance · long cocoa finish

Origin Regions
Africa · Central America · South America

Genetic Influence
Parent to Caturra, Pacamara, Mundo Novo, SL28/SL34, Laurina

Kona

Kona

Kona is a legally protected single-origin coffee grown exclusively within the Kona Coffee Belt on the western slopes of Hawai‘i’s Big Island.

Established in the early 19th century, Kona represents one of the oldest continuously cultivated specialty coffee regions in the United States. The designation refers to origin and terroir rather than a single genetic cultivar, with historic plantings derived primarily from Typica-line Arabica stock.

Growing Region
Hawai‘i (Big Island) · 2,000–4,000 ft · Volcanic soil · Late summer–winter harvest

Flavor Profile
Macadamia, hazelnut, brown sugar, milk chocolate, mild citrus, soft florals

Acidity
Mild to medium, rounded

Body
Medium, silky, polished

Structure
Exceptional balance · clean sweetness · refined finish

Significance
One of the oldest continuously cultivated specialty coffee origins in the United States and a legally protected American designation

Parainema

Born in Honduras and Nicaragua this varietal is noted for its resilience and fruity flavors extremely similar to Gesha when grown at high elevations.

Typica

Typica

Typica is the original cultivated lineage of Coffea arabica and the genetic ancestor of most traditional Arabica varieties.

First exported from Yemen to Java in the 17th century, Typica became one of the two primary genetic lines of global Arabica cultivation and the foundation for much of Central and South American coffee agriculture.

Flavor Profile
Caramel, cane sugar, honey, white florals, yellow apple, subtle citrus, soft cocoa

Acidity
Gentle to medium, clean and transparent

Body
Light to medium, silky, tea-like

Structure
High clarity · elegant sweetness · clean finish

Origin Regions
Yemen · Indonesia · Central America · South America

Genetic Significance
One of two primary Arabica lineages and parent to many classic cultivars

Catuai

Born in Brazil, tis varietal is known as a balanced sweet and smooth tatse. It thrives in different processing methods .

COFFEE PROCESSING METHODS

Coffee processing 101

At Oak Roastworks, we view processing as both science and art, something we embrace encourage and love to explore.

WASHED

AKA wet, this is usually considered th birth of specialty process methods, depending who you ask. The cherry is processed or milled, then put in tanks of water for around 24-48 hours. During this time a slight fermentation starts to happen removing th rest of the milage and pulp. After that they are ran througha series of running water and and pressured washer until the the beans are clean. After this they are sent to a series of driers, sorted and processed.

NATURAL

AKA dry process, has several variations, making a for allot of flavor variation. The basics are the coffee bean is dried inside its cherry. Once ready they are pulped and th bean is removed for sorting and shipping.

Honey / Red

Honey: The honey process involves removing the skin of the coffee cherry while leaving its sticky, sugar rich mucilage layer. The mucilage imparts a slightly fermented distinct sweetness. The stakes a slightly less acidic cup, and is a hybrid between washed and natural.

Red Honey: A variation o fHoney processing, where some mucilage is left on and then slow dried

CO-FERMENT

Coffee cherries or depulped parchment are fermented with added fruits, spices, botanicals, or ingredients to layer additional aromatic compounds during fermentation.

EXPERIMENTAL PROCESSING

Innovative or hybrid techniques exploring new fermentation, drying, aging, and mechanical approaches.

some current experimental:

  • Hop co-fermentations (yes — craft beer hops)
  • Double hulling / double husking
  • Extended anaerobic ferments
  • Carbonic maceration
  • Thermal cycling
  • Controlled aging in tanks or barrels
  • Variations of wet and natural

CUP SCORES

Cup Score is a rating system used in parts of the specialty coffee industry to evaluate and grade a coffee's quality. 

Elements such as aroma, flavor and body all play a role in how a Q grader scores a cup. 
The exact factors are:
Fragrance & Aroma, Acidity Body, Aftertaste, Balance, Sweetness, Cleanliness.


A score of 80 or higher constitutes a specialty graded coffee. A good roast is one that amplifies the bean (cherries seeds) and draws out a specific profile.. that's what we taste when we brew and grind...

80 - 82 - entry to specialty
83 - 85 - Specialty Base
86 + High End Specialty
90 and up are exceedingly rare to encounter, and are ultra exclusive.

TERROIR - REGION

Soil Composition:Mineral content specifically things like nitrogen rich volcanic shapes how coffee will grow and how cherries will developmental flavor.
This matters as much as strain... A strain in diff soil, will always taste and produce differently.

Rainfall:matters because it regulates the tree's flowering cycles and stress. ( Fun Fact in peppers a lower water an sandy soil will make a hotter pepper.)

Shade:Coffee like a bit of shade, to keep the leafs from sunburning, kind of like a redhead ;)

Climate:determines how slowly a coffee cherry ripens. Slower maturation means a higher concentration of complex sugars to develop in the cherry.

MASL - METERS ABOVE SEA LEVEL

AKA Elevation 

It shapes:

  • Ripening speed
  • Sugar concentration
  • Density

The Coffee Belt
COFFEE'S HAPPY PLACE

A distinct global band encircling the Earth between the Tropics of Cancer & Capricorn.
(roughly 23.5°N to 23.5°S latitude). 

This equatorial zone provides the precise climate conditions coffee loves;
- warmth (typically 60–70°F)
- abundant rainfall
- rich, often volcanic soils

The coffee belt encompasses the world's three primary growing regions in the Americas, Africa, and Asia-Pacific.


Light

Light-roasted specialty coffee highlights the purest expression of the bean..
These roasts preserve the nuances created by altitude, soil, processing varietal. The floral, citrus, berries, tea like clarity really pop to life in light roasts. This makes them the preferred choice for people who want to taste where the coffee came from. 

Our Light Roasts

Medium Roasts

specialty coffee sits in that sweet equilibrium where origin character and roast development meet.. balanced, sweet, and expressive. At this level, the beans showcase their terroir, floral, fruits, chocolates, and sugars.
While gaining enough caramelization to bring body and warmth without tipping into bitterness. 

Our Mediums

Dark

Major coffee chains leaned heavily into dark roasts in the 1900s because it solved several large scale production and consistency problems. Problem's that specialty coffee hadn’t yet addressed..
Darker roasting masks defects, uneven processing, and lower grade beans allowing companies to buy cheaper coffee at massive volumes without customers noticing variations in quality.

We do not offer anything in a dark roast.