Micro roasting coffee is coffee that is roasted in small batches to exact specifications. The entire roasting process is overseen by one skilled individual to ensure that the coffee is roasted to perfection. This infuses the coffee beans with the greatest amount of flavor, better taste, and a higher quality product.
We offer micro roasting with our special coffees. The reason for this, we get to control the outcome more closely, therefore, being able to find the best-tasting roast for a specific special coffee.
We also roast on request, therefore giving you an opportunity to experience the freshest coffee! As well as enjoy the different tastes as the coffee degasses over time in the comfort of your home.
There are four types of coffee roasts:
- Light Roast
- Medium Roast
- Medium-Dark Roast
- Dark Roast
All our coffees are medium roasts as we find the best flavour aspects and characteristics.
We source quality coffee green beans that we micro-roaste with care in highly-controlled environments. This helps nurture the flavor, aroma, and quality of the coffee that we offer for sale on our website and you can request at our trailer.
Next time you make and drink a cup of coffee see if you can identify any of the following.
Flavor Aspects of micro roast
Aroma is the fragrance of brewed coffee, often distinctive and complex. Terms used to describe the aroma, or bouquet, include caramel (candy or syrup), carbon (for dark roasts), chocolate, fruit, floral, malt (cereal), rich, round and spicy.
Acidity refers to the liveliness or sharpness the coffee leaves on your palate. Because coffee is considered neutral in acid, the term ‘acidity’ refers to taste rather than a level of acid.
Body refers to the weight of the coffee on one’s tongue. It can be described as the feeling or consistency that coffee leaves in your mouth.
Flavor refers to the overall taste of coffee. It is the total impression of aroma, acidity, and body. Flavor also is used to acknowledge specific characteristics like spice, fruit, nut and chocolate notes.
Coffees that are rich and oily in flavor and texture, such as Sulawesi, lend a full smooth taste.
Coffees have many characteristics and a variety of depth.
An herbal, musty, or mushroom-like range of flavors characteristic of Indonesian coffees.
Coffees exhibiting unusual & complex flavors, such as East African coffees.
A sweet, fragrant aroma or smell characteristic of Ethiopian coffees.
A taste that is reminiscent of roasted nuts, often descriptive of Vienna Roasts.
Coffee with a very full body taste, flavor, and a high degree of aroma.
An aromatic sensation in the coffee’s aftertaste with a hint of mesquite-like smoke is used to describe French Roast.
Descriptive low-acid coffees are characterized by the absence of any unpleasant or predominant tastes. Soft coffees which are also described as mellow, include Costa Rican and Mexican coffees.
An aroma or flavor in the coffee’s aftertaste that recalls a particular spice. It could be a hint of cinnamon, clove, pepper, or a cedar cigar box, often found in Indonesian coffees.
A desirable flavor quality that has characteristics of fine red wines.