The importance of the role of coffee roasters
Tasting a coffee and discovering its notes and flavors is pure pleasure. We must therefore take the time to appreciate the precise and the essential work of producers and farmers, as well as that of the micro-roasters, to whom we owe the quality of the coffee we drink! Quebec coffee roasters master the selection and roasting of coffee with brio. Motivated by a passion for the product, roaster artists are those who manage to develop the most aromas from the coffee harvested through roasting techniques that are specific to each origin, process and variety of coffee chosen. Their role is to demonstrate the value of careful harvesting.
First, remember that roasting coffee is the operation that aims to cook the coffee beans to bring out all their aromas. The coffee bean is initially green, tasteless and odorless, and could be eaten like a dried fruit. It is during cooking that the green bean gradually turns blond, brown, then black depending on the desired result (i.e. the taste of coffee). This whole roasting process is essential, even essential to the processing of coffee since it is this operation that defines the aromas of the coffee that we appreciate. While this step remains the basis of their work, the role of specialty coffee roasters goes far beyond baking coffee beans. With the aim of making coffee lovers discover the different terroirs, they allow producers to shine through their products and thereby be rewarded for their efforts. A valuable collaboration exists between roasters and farmers (often family businesses) who invest a tremendous amount of time and energy in the cultivation of coffee in order to deliver excellence in the cup. Many regions have a tradition in the cultivation of coffee thanks to different variations; optimal climate, altitude, soil and relief. Depending on the origin, roasters will determine which batches (date, sector, operation) they want to obtain in order to create a specialty coffee with a precise profile. It is important to note that 90% of the quality of coffee is related to the cultivation methods of the producers. The different flavor profiles are a result of varieties, quality of farm facilitie