I first learned of a special style of roasting when I visited a roasting house in Cuba where the coffee beans were roasted very dark, almost black in fact. Initially I was concerned that this might burn the flavors, but I then realized through the resulting vaporized aroma oils that this process brought forth a better flavor. Unfortunately, only the idea was born there – in order to implement it into perfection, I had to continue searching. I finally found it with roast masters in Naples. The coffee roasting style they use there is unique, but it reflected the idea that I had taken up in Cuba. That’s why I roast my mixture in Naples despite the fact that it’s not the traditional Neapolitan style.