Our process
Before
roasting the beans, we manually inspect the beans and discard any
defective beans. We feel this is an important step because a few bad
beans can affect the entire batch. Then we roast the coffee on a fluid
bed air roaster. This offers a more precise roast since the variance in
air temperature within the roasting chamber is less than 1 degree
Fahrenheit. The result is an even roast across the entire batch of
beans. Another benefit is that it produces a cleaner, smoother taste
since the chaff & dirt exit through the exhaust air. Whereas in a
drum roaster most of the chaff rides on the tumbling beans which will
burn and smoke. The smoke can give the coffee a harsh taste. Worse, the
chaff, dirt and foreign debris can get baked to the drum, thereby
tainting all future roasts. This is a big deal when you realize that
coffee comes from many developing countries that do not have robust
quality control mechanisms in place.
- Are you a dealer interested in selling great, locally-roasted coffee? Contact us for more information.
wanna deal?
- La Cosecha Coffee roasts all of our coffee beans in small batches on an 8-pound fluid-bed roaster. All of our offerings have been grown in a sustainable manner and all farmers have been given a fair price for these beans.