Roasting is very important. Every coffee variety corresponds to the appropriate roasting time – temperature. Weight loss is observed by roasting. Once the process is completed, the coffee should be cooled at very short notice. This is done on floors with cyclones of natural air, without using water to cool the beans. The end result gives us rich, shiny, dark beans. The ground beans give us a powdered coffee with specific sweet taste.
Each coffee variety is roasted separately. This process is called “aroma and flavor source lock”. In that way, we ensure the maximum developing possibility of aromatic and tasty gifts of the beans of each geographical origin.