This is the hardest coffee to roast.  While the coffee is still dark brown, we lower the heat and finish the roast at a low temperature.  Then we end the roasting process, but deliberately do not cool the coffee.  The internal heat of the bean continues to slow roast the coffee.  The result is a dark bean where the coffee oils have come to the bean surface.  It gives a very, very strong coffee, with a flavor that is a bit sharper than other roasts.  Typically this coffee would be ground very finely and used for espressos, lattes, cappuccinos, and mixed drinks.