Gevalia: Roasting Coffee Beans to Perfect a Smooth Finish

(upbeat ukelele music)

I'm Randall Lewis. I'm the plant supervisor.

I am Arthur James Clark.

My name is Andre Lewis.

I'm John Moeller. I'm a green coffee specialist.

Each shift that produces coffee has over 70 years

of coffee-making experience.

I've been doing this job for about 12 years.

I've been in coffee for 12 years.

Well I've been packaging coffee for 48 years.

Oddly enough the first time I started drinking coffee

when I was in college, basically to stay awake for studying,

but I really didn't appreciate what coffee was

or the whole history of coffee and the different unique

flavor profiles that each origin has

until I started working for this company.

We took on a whole new role and learned the Swedish way.

Our roasting process is a slow roast to lock in

that rich, never bitter flavor.

We don't burn our coffee, but we roast our coffee,

where you don't have that ashy or that bitterness taste

that you have in other premium coffees.

My favorite blend is Gevalia Colombian.

And the house blend has a smoother,

rich flavor to my taste.

I really prefer the Kenyan.

The French roast because it's dark and it's mellow.

[Voiceover] If you like the rich, never bitter taste

of Gevalia Coffee, like us on Facebook.