About the Java -

1-Green Bean

Chiriqui (Costa Rica) features the most spectacular tropical forests of Central America and has many pristine coffee estates which make this region into the “Napa Valley of Latin America”.

2-Coffee Bean Roasting Color Progression

The different coffee roasts, light, medium and dark, are obtained by roasting the coffee beans until the desired roast point is reached.

3-Roasting Process

We roast coffee in small batches. The green beans are weighed and placed in the hopper of our Probat roaster, then when the machine reaches the proper temperature, the beans flow into the roasting chamber and begin their transformation.

The roasting process takes 12-15 minutes and the same bean can produce a different taste depending on how long it is roasted. We monitor this crucial step closely as the beans are circulated in the heated, rotating drum. Roasting depletes the beans of the moisture they contain, so they actually shrink in weight, but increase in size when they are roasted. The different roasts, light, medium and dark, are obtained by roasting the beans until the desired point is reached.

4-Cooler to Bagging

When the coffee beans have reached the correct roasted point, they are discharged from the roasting drum into a perforated cooling tray. Ambient air is pulled over the beans by a cooling fan while a rotating stirring arm circulates constantly to cool them evenly. The beans reach temperatures of over 400-F in the roaster, and cool to room temperature in just a few minutes.