In this video series I chat with Raul coffee roaster from Quillabamba. Raul connected directly from his coffee producing facility in Quillabamba. Quillabamba is located in Cusco, Peru. Raul talks about the delicate and time consuming coffee roasting. He roasts coffee beans from farms located around Quillabamba and many times he purchases green coffee directly from coffee farmers. You can find Raul Coffee Roaster from Quillabamba at FB Kaffee 3 Granos.
As someone who loves a good cup of coffee, I find the process of roasting coffee beans to be absolutely fascinating.
To start, the roasting process is what gives coffee beans their distinctive flavor and aroma. When raw coffee beans are roasted, they undergo a chemical transformation that results in the development of complex flavors and aromas. The length and temperature of the roasting process can greatly impact the final flavor of the coffee, with darker roasts typically being more bitter and smoky, while lighter roasts tend to be more acidic and fruity.
There are several different methods of roasting coffee, ranging from small-batch roasting by hand to large-scale roasting in industrial machines. Regardless of the method used, the roasting process requires careful attention to detail and an understanding of the chemistry involved. Roasters must carefully monitor the temperature and duration of the roasting process to achieve the desired flavor profile for each batch of coffee.
In my opinion, there’s nothing quite like the aroma of freshly roasted coffee beans. It’s one of those scents that can instantly transport you to a different time and place. Whether you prefer a light roast or a dark roast, the roasting process plays a crucial role in creating that perfect cup of coffee that so many of us crave every morning.
To learn more about Peruvian coffee and culture and to learn more about Latin America coffee. Leave a comment if you have any questions. Also, like my video if you find this information useful. Thanks!