From green coffee to finished roast
How green beans become the coffee you have in your cup.
Before coffee reaches your cup, it starts as green coffee: green, hard, and without the aroma we know. Only roasting transforms it into coffee.
Roasted in small batches
We roast in small batches. This allows us to carefully monitor each batch and cater to the specific bean. During roasting, the bean loses moisture, darkens, and develops the aromas that will later arrive in your cup.
What matters in roasting
Time and temperature are crucial. If roasted too briefly, the coffee remains flat and acidic; if roasted too long, bitter notes overshadow the delicate aromas. The right moment is reached when the sweetness and character of the bean are well expressed.
After roasting
After roasting, the beans cool down and are allowed to rest for a few days. During this time, carbon dioxide escapes, and the taste becomes rounder. After that, the beans are ready – whole or ground, depending on how you prefer to prepare them.