Coffee Roasting Process

The coffee cherries are immersed in water and only the finest survive. During this fermentation process, the good fruit sinks while the bad does not.

The last layers of dry skin and fruit residue are removed.

The coffee is spread out thinly in the sun on a brick patio allowing for uniform drying.

The last piece of quality control – defective and discolored beans are plucked out by hand.

9-stages of coffee roasting, not the traditional 3, beans are blasted under temps from 464-527°F for up to 30 minutes. This is where green coffee becomes coffee as we know it, with its characteristic aroma and flavor, so our attention to detail is key.

This step eliminates the byproduct of coffee roasting called chaff.