As a roasting company we would like as much information as possible about the raw coffee bean. In what way has it been removed from the flesh? What region is she from? How many meters did the bean harvest? Who is the coffee farmer? What size is the bean? How much moisture does the raw bean contain? After that, experimentation starts with test roasting to determine the correct roasting profile and to extract the maximum flavor from each coffee bean. So it's a continuous process, a never-ending story!We are always looking for the ideal ratio between sweetness and acidity in the coffee. Over the years there has been a major evolution in the way of burning. Today everything is registered and we have a much lighter style of burning. This ensures that the specific flavors of the different origins are less smoothed. We try to get that specific character from every bean and to expose every unique taste.
