What is a Roasted Flavor ?

After quality coffee beans are obtained, the most important phase of the production of gourmet coffee begins, the roasting and the blending.

With more than 100 coffee-growing regions in the world, each producing beans with distinctive characteristics, we believe proper blending is essential to the balance of flavors necessary to create superior flavor .

What is a Roasted Blend Coffee ? 

The coffee roasting process follows coffee processing and precedes coffee brewing . It consists essentially of sorting, roasting, cooling, and packaging but can also include grinding in larger scale roasting houses. In larger operations, bags of green coffee beans are hand or machine-opened, dumped into a hopper, and screened to remove debris. The green beans are then weighed and transferred by belt or pneumatic conveyor to storage hoppers. From the storage hoppers, the green beans are conveyed to the roaster. Roasters typically operate at temperatures between 240–275 °C (464–527 °F), and the beans are roasted for a period of time ranging from 3 to 30 minutes. Initially, the process is endothermic (absorbing heat), but at around 175 °C (347 °F) it becomes exothermic (giving off heat).  For the roaster, this means that the beans are heating themselves and an adjustment of the roaster's heat source might be required. At the end of the roasting cycle, the roasted beans are dumped from the roasting chamber and cooled with forced air. Sometimes, in large commercial roasters, the beans are first quenched with a fine water mist. At lighter roasts, the bean will exhibit more of its "origin flavor"; the flavors created in the bean by its variety, the soil, altitude, and weather conditions in the location where it was grown,roast levels and their respective flavors are described. These are qualitative descriptions, and thus subjective. As a rule of thumb, the "shinier" the bean is, the more dominant the roasting flavors are.