When it comes to coffee roasting @omarcoffeebird are focussed on extracting the complexities and subtleties that the origin, growing conditions, and processing methods bestow on the bean. They try to avoid influencing and overpowering a coffee’s flavour profile with roasting flavours. “Under roasted coffee has a profile that is thin and acidic, and over roasted coffee is bitter and heavy. We try and have a balance between sweetness, acidity and body.”