Roasting is an art that you learn by putting into practice - and not putting aside! There are some basic notions that are important to know for greater awareness of what is occurring during the many transformations the roasting process triggers: chemical, physical, structural and sensorial.\r\n\r\nSo now that we can perfectly calibrat from Pre-heating, drying phase, development of aromas, caramelization, cooling to make your dream brand
•Roasting Light roast coffee is a light brown color and has no oil on the surface of the beans. These coffees typically have a crisp acidity, a mellow body, and bright flavors. These coffees are roasted in order to preserve the unique characteristics of the bean. As long as the beans were well grown, processed, and roasted, they can produce a very wide variety of flavors, aromas, aftertastes and beyond.\r\nFruity and floral coffees are often light roasts. However, if the roast doesn’t penetrate to the very center of the bean, grassy and “green” flavors may show up. They’re pretty gross.\r\n\r\nLight roasting is beloved in the specialty coffee industry for its ability to bring more vibrant, unique flavors out of coffees. They highlight the unique characteristics of a coffee’s origin more than any other roast style.
•Packing ✔ SEALABLE FOOD STORAGE BAGS-\r\n✔ DEGASSING VALVE TO KEEP GASES AND MOISTURE AT BAY\r\n✔ MADE OF THE SAFEST MATERIALS\r\n✔ HEAT SEALING SUPPORTED\r\n✔ 100% SATISFACTION GUARANTEED\r\n
More than a thousand different varietals of the coffee bean grow in Ethiopia. High elevations in the southern mountainous region make for excellent growing conditions. The soil is deep and the vegetation is lush. Most coffees are grown without the use of agricultural chemicals under shade and among other plants. \r\nWhen coffees are wet processed, or washed, the fruit is removed mechanically right away. These beans are characterized by their flavor clarity, showcasing bright, complex notes. The final cup is very clean tasting.