The roast
Now the green raw beans take the next step. They are being roasted in a process called drum roasting.
Drum roasting is a very careful process during which the over 800! flavors in every coffeebean can unfold themselves. Another positive effect with drumroasting is that the coffee will become more digestible and will have less irritants than coffee roasted in the usual industrial roast process.
Packing and storage
Do you remember the last time you opened a package of freshly roasted coffee? The wonderful smell that came out of it? When the roast beans come in contact with oxygen, they react and give you that wonderful smell.
But what most people don’t know is that within 40 minutes in which the coffee beans get in contact with oxygen they loose most of their flavors. To prevent this we put our coffee and special coffee bags which are sealed afterwards, to prevent oxygen getting into the coffeebag.
As the roast beans get directly into the coffeebags there is still a chemical process working which makes the beans produce gas, which takes it way out of the coffeebag through a oneway-valve, at the same time preventing oxygen from getting into the bag.
Best result for keeeping the flavour
In this way we can ensure that the tastes and flavor of your coffee is preserved at its best until you open the coffeebag.