By Caitlin McGarry Las Vegas Review-Journal March 4, 2012 Tucked behind a nondescript door in the back of a Boulder City industrial center 20 miles from Las Vegas, there's a whole wide world of beans -- sacks of imported, green coffee beans piled to the ceiling. Next door is the roastery, where a shiny black Diedrich roasting machine is caramelizing the beans, some from Ethiopia, others from Guatemala. The rich aroma of roasted beans competes with warm blueberry notes of the morning's drip coffee and the chocolaty scent of espresso. It's a sunny Monday -- roasting day at Colorado River Coffee Roasters. Erik Anderson funnels the beans into the Diedrich, monitoring the exact temperature inside on a laptop computer. Roasting is an art and a science -- some of the beans are roasted at a low temperature, some high, some low and then high, all in the quest to achieve just the right flavor. There's no second chance if something goes wrong. Anderson ...