Roasting is the alchemical process that transforms the green
bean into a delicate brown bean. Coffee beans are exposed to
high heat in a chamber that rotates them to ensure balanced
exposure to the roasting heat.
Coffee roasting is a simultaneous process of creation and
destruction. Intense heat disrupts the molecular compounds
and the woody structure of the beans. Starches are broken
down into simple sugars which, as the roasting process
continues, are caramelized back to complex sugars giving the
beans their brown color and a hint of sweetness.
As the beans develop into a dark roast, the floral aromatics, fruit acids and caffeine diminish. What is gained, however, is a pleasantly bitter edge, a darker caramel taste, and a velvety smoothness. More roasting notes.
Before roasting, green coffee can be expected to last almost
a full year if kept under cool and dry conditions. More than
a few weeks after roasting, however, what made a fine coffee
wonderful will deteriorate into something undrinkable.
Offering coffee on a fresh basis is a major challenge for
the coffee roaster. We ensure that the roasters of La
Torcaza Estate are small to mid-sized roasters with the
experience, consistent style and quality approach that
guarantees fresh quality beans.
Quality roasters are artisans who over time develop a style
that highlights the characteristics of a coffee which they
prize. Each roaster licensed to sell La Torcaza Estate
produces a unique style coffee from the raw beans. Some will
emphasize its delicate and balanced fruitiness, while others
will choose to accentuate the smooth, almost buttery
sweetness. All deliver one of the most delicious coffee
experiences possible.
Visit our featured roasters in North America. or Europe.
We encourage you to visit your local roaster to see the roasting process firsthand...
