Piñon nuts have a long history in New Mexico. The fruit of the Pinus edulis pine, the official state tree, the nuts fed Pueblo Indians and others for centuries, pluckily growing at an altitude of 5,000 to 7,000 feet in rocky cliffs and canyon rims, weathering New Mexico's harsh climate. Perhaps that admirable tenacity is the secret to the nut's unique flavor in a coffee—rich and smooth, sweet and nutty, and deliciously mellow. The beans reach their roasty peak in a reproduction of an antique Royal #5 roaster, where the old-style technique of roasting in a metal drum over an open flame allows more fine control than modern roasters. The company describes its process as "romancing the bean," and Bennett says that while other coffee roasters in New Mexico offer piñon coffee, they're adding it as a flavoring rather than using the real nuts in the coffee.