Roasting Operations

The system incorporates mechanical green coffee cleaning and then loading into silos with virtually no manual labour, ensuring the health and safety of our roasting staff. Then the green coffee is transported into the roaster as a single origin, as we prefer to “post-blend” so we can create unique profiles for each individual coffee to bring out their true potential, then blend them afterwards. After being transported into the next set of silos, the roasted coffee is given a few days of rest which allows the gasses that evolve during the roasting process to escape.

Posted on by vivadmin in RoastingOperations