Our Roasting Process
What makes our roast special?
All coffee beans have a unique set of conditions under which they should ideally be harvested, washed and roasted. Adhering to these principles allows us to enhance the flavour of the end coffee and get the very best out of our beans.
Coffee of each origin is roasted separately to its optimum roast profile. Once these coffees are roasted, the head roaster uses his knowledge and experience to create a fine blend. The blend then further goes through various experiments with respect to the proportion percentage, grind settings, water temperature and the quality of milk being used.
All this time in the laboratory is worth it, because at Suolo we deliver nothing but the best !
Accurately graded by size, our green beans are channelled into separate chutes for roasting, ensuring that our beans are only roasted alongside beans of the same size. Why? A longer roast period would be inappropriate for a smaller bean; likewise, a short roast period would not give a larger bean the chance to roast adequately.
This level of precision carries over to the roasting process, too, where we ensure every bean is roasted to perfection using controlled amounts and smaller capacity roasters.