Roasting coffee is a true art. And indeed the roasting phase is the stage that determines many of the characteristics found in the final blend: colour, aromas and flavours.
Obviously every type of coffee requires specific roasting times and methods to ensure its characteristics are not ruined.
This is why we are one of the few roasting houses that roasts the single types of coffee separately, only blending them afterwards. In this way, the end result is a well-balanced coffee of incredible quality.
But exactly how many roasting methods exist?
Light, medium and dark roasting.
Light roasting. Coffee beans roasted in this way present a rather light colour. They are free from oil on the surface and contain a very high level of caffeine. This also gives them high acidity, which is not always a popular characteristic when it comes to taste;
Medium roasting. This is the best roasting method. The medium-roasted bean has a darker colour than the previous one and is free from oil on the surface. For Arabica coffee, and many other varieties, this is the very best roasting method to use: it brings out all the floral and fruity aromas in the bean, giving the overall taste a pleasant hint of acidity;
Dark roasting. Dark roasting removes all traces of acidity from the coffee, but risks also removing part of its more delicate notes. The bean is a very dark, almost black colour and presents traces of oil on the surface. The result is a very bitter coffee, with a slightly burnt taste.
For our coffees, we use the medium roasting method, which we firmly believe to be the best. This enables us to make blends with well-balanced, refined aromas, flavours and acidity levels.
Try the fine, authentic taste of our coffee, roasted especially to enhance its characteristics!