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By Jackie Varriano

Coffee trees produce berries, called coffee cherries, that turn red when they are ripe and ready to pick. The cherries are harvested during the dry season, when they are bright red, glossy, and firm. They are either selectively picked by hand or stripped from the tree manually or by machine, with both unripe and overripe beans collected. Once picked, the coffee cherries must be processed immediately.

“Good coffee actually starts with a place in the sun,” says Michael Phinney, owner and roaster at Full City—and that’s only the beginning. To find out how coffee is roasted and who is working behind the scenes to roast these beans to perfection, pick up a copy of the Fall 2014 issue of Eugene Magazine.