At Jim's Organic Coffee, great coffee begins with the roasting process. Long before it reaches your cup, each batch of organic coffee is carefully developed through heat, timing, and experience, transforming green coffee into something complex, aromatic, and deeply satisfying.

As the company marks 30 years of organic coffee roasting, the evolution of its roasters tells a larger story about craftsmanship, innovation, and the pursuit of better coffee.

Understanding the Coffee Roasting Process

The coffee roasting process is what ultimately defines flavor. As green coffee beans are exposed to heat, they expand, caramelize, and develop the oils and compounds that create everything from bright acidity to rich, chocolatey depth.

Early Roasters and the Foundations of Craft

Jim began with small-scale sample roasters, including a Jabez Burns and a Probat sample machine. These early tools, along with hot-air, popcorn-style roasters, were essential for evaluating green coffee and understanding how subtle changes in heat could transform flavor.

“It was completely hands-on,” Jim recalls of his early roasting days. “You really had to understand the coffee, there was no automation to rely on.”

As he visited roasting companies early in his career, one pattern became clear. While both Diedrich and Probat were widely respected, one stood out.

“There was always something about the Probat,” Jim says. “It just felt right.”

When Jim launched his first company, an unexpected setback led to a pivotal moment. His original roaster order went missing, and in its place he found a vintage Probat UG 22 built in 1963, the same year he was born.

“It felt like it was meant to be,” he says.

Nicknamed Bertha, the 22-kilo drum roaster was built with an open flame, cast iron drum, and fully manual controls. It demanded focus and skill, reinforcing a hands-on approach that would become central to the company’s roasting style.

Scaling the Craft

As production grew, so did the need for larger roasting capacity. Two machines from Toper, a 60-kilo and a 70-kilo roaster, allowed the company to scale while maintaining quality. “The owner flew in from Turkey to help us master the equipment,” Jim recalls.

Even with that growth, the goal remained the same: to refine the coffee roasting process and continue improving the final cup.

Modern Roasting Meets Precision

In 2019, Jim’s installed a new roaster, Stella, a Probat G120 that brings together tradition and advanced roasting technology. With digital controls, integrated safety systems, and roast profiling through Cropster, the process is now more precise and consistent than ever before.

“She’s a workhorse,” Jim says. “But mostly, the coffee is so good.”

While technology has enhanced control, the core philosophy remains unchanged: great coffee depends on understanding how to develop each roast to its fullest potential. The choice of coffee roaster plays a critical role in flavor development. From airflow to drum composition, each variable influences how heat interacts with the beans and, ultimately, how the coffee tastes.

At Jim's Organic Coffee, the focus has always been on bringing out the natural character of organic coffee, preserving its integrity while creating a consistent, high-quality cup.

30 Years of Roasting Organic Coffee

Three decades in, the journey from manual drum roasters to advanced roasting

systems reflects a deeper commitment to quality and craft. The tools have evolved, but the intention remains the same: to roast exceptional organic coffee with care, consistency, and expertise.

“I couldn’t be happier with the coffee we produce,” Jim says.

And after 30 years of refining the coffee roasting process, that dedication is evident in every cup.