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Our Coffee Roast

Roasting is the process responsible for a large part of the aromas and flavors perceived in the coffee. A correct roast is essential so that the taster can identify the potential quality of each coffee. During roasting, the coffee undergoes several transformations, the beans lose moisture, reduce their weight, increase in size and they change from green to brown, depending on the chosen roasting point.


Coffee sorting and tasting


The roasting point strongly influences the characteristics of the coffee drink, as described below:

Light roast: Ideal for identifying coffee irregularities. An excessively light roast can increase the acidity and decrease the sweetness and body of the coffee.

Medium roast: Ideal for identifying coffee quality attributes. On medium roast, in chocolate tone, you get the maximum sweetness and body potential of a coffee. It is the most used roasting point for evaluating high quality coffees.

Dark roast: There is leakage of oils from the grain and many compounds are charred. This causes an increase in the bitterness and a reduction in the sweetness, body and acidity attributes. Excessive bitterness can hide the coffee flaws and, because of that, it is not a suitable roasting point for evaluating coffee.

Different roasting points: light, medium and dark.

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