Traditional roasting

In native conditions coffee beans are sensitive natural products. As a consequence, roasting influences the taste substantially.

Unlike as in large scale productions, where the beans are short-term roasted in 2 - 5 minutes, we attach importance to a gentle roasting ( long-term roasting ) to archieve an optimal taste experience.

Our raw coffee beans are traditionally roasted in drum roasters for 16 - 20 minutes depending on the breed - through traditional roasting unique full-bodied aroma and tremendous digestibility emerges.

tradicionalno praženje