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 facilities and washing stations as well as harvesting practices, quality of drying processes and site location.
Over time, roasters have brought about a shift in perceptions by focusing on the quality of specialty coffee and recognition for work done, promoting the idea of an industry where all stakeholders reap the rewards of their efforts. This change is manifested, for example, by the choices of consumers who develop their palate by discovering, thanks to the information produced by the roasters, the different aromas of each type of coffee and the taste profiles specific to the different regions / processes.
In addition to shedding light on the history of the coffee growers and providing as much detail as possible on how the harvest was performed, the roasters demonstrate the value of specialty coffee that justifies paying around $ 20 for a bag instead. $ 8. By being transparent with respect to the various prices paid (price paid directly to the coffee producer, import price, market price at the time of purchase), roasters reveal all the work of producers, including the quality of their facilities and their processes. Roasters place great importance on relationships with social enterprises and import partners who work to maintain excellent links with the original coffee producers. In addition, it is not uncommon to see sustainable development projects in communities emerge from these partnerships.
The quality assurance of roasters is reflected in very specific requirements, including product traceability and a concern for fair and ecological trade which has developed in their profession over the past few years. In addition, their in-depth knowledge of the techniques, the meticulous selection of the desired flavors and the cooking of the coffee beans represent a delicate and capricious operation which requires precision and an excellent knowledge of the characteristics specific to each coffee.
In short, it is important to emphasize that the job of roasters is to highlight the qualities of a harvest carefully carried out by their producer partners. Thanks to their work and their constant attention to the product, we can appreciate the coffees we taste even more.
