Virtually all our coffees are organic and fair trade and all our decaffeinated coffees are pure water processed, using no chemicals. In the rare instance that we roast a coffee that is not certified as organic or fair trade, it is only because the farm is in transition and the coffee is rare in flavor. Our unique blends are crafted to create intricate flavor experiences not possible in single origin coffees. They are proprietary to Coffee Exchange and not found elsewhere.
We roast coffee in small batches every day in our Wickenden Street cafe in Providence.
Depending on origin, growing region, and style of preparation, every coffee carries a unique set of physical and flavor characteristics, affected by such factors as longitude and latitude, amount of sun, shade, rainfall, cloud cover, soil content, nitrogen and minerals, and other factors.
As roasters, our job is to recognize and identify for our guests those special flavor characteristics that define a particular coffee, and determine the roasting methodology that will enhance these very special flavors.
Coffee Exchange offers 5 distinct roasts. Each coffee is available in the roast(s)that suits its finest characteristics.
American Roast: Light brown in color with a dry surface, this roast is characterized by a light body and a bright, piquant flavor.
Full City Roast: A little darker, this roast creates a rich, full-bodied flavor, slightly sweeter and more full bodied.
Vienna Roast: Even darker, this roast brings the ambrosial coffee oils to the surface of the bean and brews a savory, pleasantly bittersweet cup.
French Roast: This roast results in a dark, oily bean with a bold flavor and a head aroma.
Espresso Roast: The darkest roast in our repertoire - densely flavored, heavy and smokey.