Roasting

From the plant to the cup

Roasting is, without doubt, a fundamental point for the quality of coffee, as it is what develops the main sensory attributes that are the reason it is consumed.

The appearance of toasted coffee is classified for uniformity and defects that may come out during roasting, as these defects are generally not observed in raw coffee but may appear in roasted coffee. The classification is determined on the basis of the general appearance and number of the beans that were not roasted or did not show the characteristic colour of depulped beans.

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