During The Roasting Process, We Transform The Raw And Green Coffee Beans Into Beans Ready For Consumption. This Is Because A Green Coffee Bean Has No Taste And Generally Smells Like Grass. Note, However, That Each Type Of Grain Has Its Own Taste Characteristics. It Is Only After Roasting That The Flavor And Aromas Of The Coffee Develop. Roasting Allows Us To Bring Out The Best Of The Coffee Bean. We Emphasize The Specific Properties Of The Grain Varieties And The Special Character Of The Area Where The Grain Was Grown.
Needless To Say, Our Roasting Unit Uses Only The Highest Quality Beans, Uses The Best Appliances As Well As Artisan Roasters With A True Love For Their Craft. We Always Aim For The Highest Standards So That You Can Guarantee Your Customers The Best Possible Cup Of Coffee. Before Buying Our Coffee, We Travel To Coffee Producing Countries Around The World. We Taste And Test Hundreds Of Coffee Varieties From Which We Select The Best. Once The Choice Is Made On Our Favorite Varieties, The Roasting Process Can Begin: An Extremely Meticulous Job That Requires Patience, Attention And… Love.
In The Roasting Plant – Or Roasting Plant – We Roast The Coffee In An Artisanal Way. Roasting Has The Effect Of Caramelizing The Sugars Present In The Bean. This Is How The Brown Color Of The Coffee Bean Appears And The Sugars And Proteins It Contains Are Activated. During The Roasting Process, The Coffee Beans Are Roasted While A Drum Keeps Them Constantly In Motion By Rotating Them. The Grain Goes Through Three Phases:
The Kernel Is First Dried And It ‘pops’ (Pop), Much Like Corn Popping Into Popcorn. Coffee Roasters Call This The First ‘crackle’. The Grain Swells Under Pressure From The Inside By Water Vapor And Co2.
The Grain Is Then Colored By A Phenomenon Of Caramelization And Thanks To The So-Called Maillard Reaction: This Is The Reaction Between Sugars And Proteins Which Will Give The Grain Its Flavor. The Grain Will Slowly Take On A Darker And Darker Color And Will Still Swell A Little.
The Grain, Which At First Was Still Quite Wrinkled, Now Has A Smooth, Even Surface. This Is The Start Of The Second ‘crackle’. The Cell Nucleus (Endocarp) Of The Grain Breaks Down. After The Second ‘crackle’ The Grain Becomes More Crumbly And It Loses Weight. In The End, Only A Charred Bitter Grain Remains.
Light Roasting
The Beans Dry Out And Take On A Light Brown Color At The Same Time As They Acquire A Delicate Taste And Aroma. This Coffee Is Especially Suitable For Preparing Filter Coffee.
Medium Roast
The Grains Take On A Beautiful Brown Color And Acquire A More Pronounced Flavor. Yummy Coffee Any Time Of The Day.
Espresso
The Beans Are Dark Brown And Slightly Shiny From The Oil That Is Released During Roasting. This Coffee Has A Generous And Powerful Flavor. Coffee Roasted In This Way Will Be Excellent To Consume After Lunch Or Dinner.
Dark Roast Or Espresso Roasting
This Roasting Method Produces A Very Dark Coffee With A Pronounced (Powerful) Flavor, Enhanced With Notes Of Toast And Dark Caramel.
