Roasting the Colombian Cauca

Colombian coffee is known for its unique and distinctive taste, which is largely due to the country's ideal growing conditions and the care and attention that Colombian coffee farmers put into their beans. 

To determine the desired roast profile for the beans, we had to decide how dark or light the beans should be roasted in order to bring out the best flavour. Light roasts tend to have a brighter and more acidic flavour, while dark roasts tend to be more full-bodied and have a deeper, more intense flavour.

Colombian coffee is typically roasted to a medium roast, which brings out a balance of acidity and sweetness in the beans. This medium roast profile is known for its rich, chocolatey notes and its bright, fruity acidity.

Once this has been determined, we can start roasting, in which the coffee will then begin to expand and change colour. While carefully monitoring the beans throughout the roasting process , we need to make adjustments to the heat and timing as necessary to ensure that the beans are roasted to the desired level. Some key indicators for us was to drop it at 200C, roast time close to 9:30s, and a development ratio of about 16%, to ensure we retain some of the fruity acidity. 

After roasting, the beans are cooled and then packaged to ensure that they maintain their freshness and flavour. 

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