Lowland cultivation, both
drought-resistant, and resistant
to pests and diseases, and the
coffee, cocoa and called the world's three drinks. Coffee tree is an
evergreen small tree, daily consumption of coffee is coffee with a
variety of cooking utensils made out, and the coffee beans within
the fruit tree nuts, then baked right Method of baking.
roasting process begins by weighing green beans. Our roast experts
have spent many hours testing and tasting the roasted product for
flavor and smoothness. For consistency, the same quantity of beans
is used for each roasting cycle.
Stage 2 The
roaster is preheated, ready to accept the green beans.
Stage 3 The
measured green beans are poured into the intake hopper.
Stage 4 Beans are
introduced to the roasting chamber and the timer starts. The
roasting chamber is a rotating drum that tosses the beans constantly
through the hot inner atmosphere. From here on, the roast is
monitored for temperature, time, color and taste.
Stage 5 Roasting
beans are visible through a sight glass in the roaster.
Stage 6 During
different stages in the roast, the temperature is adjusted to follow
the formula achieved by the Roast master.
Stage 7 Careful
notes are kept and compared to previous roasting cycles. The flavor
and appearance of the product as well as conditions during roasting
Stage 8 "First
Crack" occurs about half way through the roasting process and is an
important milestone. You can hear the outer shell of the coffee
beans in the roaster snapping. This indicates that the bean has
begun caramelizing and hardening.
Stage 9 A sample
of the bean is taken from the roasting chamber. The bean is
evaluated for color, smell and taste.
Stage 10 Further
into the roasting process, the "Second Crack" occurs. At this point,
a sample is taken every few seconds as the bean is now rapidly
changing. Beans may be compared to a previous roast considered
"ideal" for that variety. It is here that the degree of roast is
determined, whether it be medium, dark, french or espresso.
Stage 11 Here is
where the experience of the Roast master becomes important. The
sound and smell of the beans in the roasting chamber are indications
of what the beans are doing. The difference between a good and a bad
roast is only a few seconds of roasting time. At the moment of
perfection, the beans are released from the roasting chamber into
the air cooler.
Stage 12 Since the
beans are very hot, they will continue to caramelize and change
unless the roasting process is stopped by cooling. The air cooler
stirs the beans and draws air through them with a powerful blower
under the cooling chamber. The cooling process may take about 10 or
Stage 13 The
cooled beans rest for 24 hours to allow carbon dioxide (CO2) to
dissipate from the coffee prior to grinding and packing. Our
roasting capacity is 800 kg of finished coffee per day.
committed to the most stringent norms of quality from the start of
our operations. All our manufacturing facilities are well equipped
with latest generation production machines. We procure raw material
directly from the manufacturer, ensuring its quality and
development trend of coffee
In the future
production and operation of coffee plantations will gradually render
centralized, intensive trend.
with the maturation of coffee consumption, business are developing
to small, simple form, such as Launched Caf¨¦, coffee carts,
coffee market model of light.
consumer groups will lead to the direction of diversification.
We will package the
according to your requirement