.png)
Why IMACK Coffee?
Responsibly Sourced, Exceptionally Roasted
At IMACK, quality starts at the source. We import premium green coffee beans from over 20 countries, hand-selecting only from farms that share our passion for excellence and sustainability. Our expert buyers partner directly with cooperatives, smallholders, and single-estate farms known not just for producing exceptional coffee, but for doing it the right way.
​
We prioritize relationships with growers who protect their land, reduce waste, support their communities through education, and use natural resources responsibly. These are the farms that are raising the standard in the coffee world—and we're proud to work alongside them.
​
Great coffee starts with great people, and we believe doing business ethically makes every cup taste better.
.png)
Storing in Green Rooms
We all know Colorado is a dry climate. Coffee has a moisture content that when dried, changes the taste and roast profiles. Unlike most roasters, IMACK does not store a lot of green coffee in our facility, With climate controlled warehouses "Green Rooms" there is no need. Humidity levels are kept below 65%. We pull our inventory on a weekly basis ensuring our coffee is at its peak freshness.
The Tradition of Small Batch Roasting
We roast all our beans in the Mile-High City—where the altitude naturally slows down the roasting process. Instead of rushing it with high heat, we embrace the slower pace. This allows the coffee to develop more fully, unlocking the unique character of each bean.
​
Our focus isn’t speed—it’s flavor. By roasting in small batches and letting the process unfold as it should, we craft smooth, balanced coffees where you can truly taste the difference in every cup.
Freshness is Key
Everything we do is to bring you a coffee unlike any other. So why store it? We don't. It is delivered to you within 48 hours of being roasted.
Choosing Coffee
Choosing the right coffee can be daunting as you navigate roasts, blends, and flavors. Luckily, we've got you covered with all the information you need!
Aroma
Coffee aroma is the fragrance of coffee. From grind to brew, how it smells to you. Typical coffee aromas include flowery, fruity, herbs, nutty, chocolaty, spicy... Aroma peaks in intensity with medium roasts.
Acidity
Often misunderstood, neither acidic or sour. It has nothing to do with the amount of acid or pH. The acidity of coffee has a brisk, bright, tangy, fruity, or wine-like flavor characteristics. This is often found in many high grown Arabica coffees. The darker the roast the less acidic it becomes.
.png)
Body
Body is how the coffee feels in your mouth. It is the physical mouth feel and texture of the coffee. It is a sensation. Does it feel heavy, light, buttery, gritty, smooth, thin, strong, watery... Medium to dark roasts have increased bodies but with very dark roasts the body decreases and becomes thin.
.png)
Complexity
Often experienced with our blends. Complexity is the existence of many sensations. It is a array of flavors existing together like acidity and sweetness, chocolate with hints of berry. Our espresso is designed to increase complexity. Complexity peaks at medium roasts.
.png)
Finish
This is the lingering sensations after the coffee has been swallowed. They can be chocolaty, short, spicy, floral, tangy, sweet, clean, etc.
The Flavor Wheel Glossary
To the right, we have what we call The Flavor Wheel Glossary that was put together by the Specialty Coffee Association of America aka (SCAA). This can help train coffee growers, roasters, sellers, and brewers when it comes to figuring out the exact taste or aroma of a good coffee.
For example, an aroma that could be classified under "spicy" could lead to what most would say "strong" can now be “warming", with notes of "cedar and clove.”
Light, Medium, or Dark?
Coffee is complex, let's not complicate the roast names. They all fall into a light, medium, or dark roast categories. As your coffee knowledge grows and your journey progresses you can get more into terminology.
Light Roast Coffees (City Roast)
Light brown in color, oils do not appear. They have more acidity. You are able to identify the character distinctions of the coffee most clearly.
Medium Roast Coffees (Full City)
Medium roasts are the American norm. A medium brown, less acidity and more body. You can start to taste some of the roasting. More nutty, caramelly, & chocolaty.
Dark Roast Coffees
Here we have Dark, French, Italian. Oils are abundant. In dark's, we have nice bodies and intense flavors. With French, bodies are thin but have rich and hearty flavors. Our Italian is the darkest with strong earthy smoke flavors.
