On a weekly basis preserving the best aromas and flavours in coffee.
Roasting brings out the aroma and flavor that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste. Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.
At Impact Roasters we roast on a weekly basis, like this we can ensure the best roast quality and taste experience of our coffee.
Light brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.
Medium roasted coffees are medium brown in color with more body than light roasts. Like the lighter roasts, they have no oil on the bean surfaces. However, medium roasts lack the grainy taste of the light roasts, exhibiting more balanced flavor, aroma, and acidity.
This roast produces shiny black beans with an oily surface and a pronounced full-body. The darker the roast, the less acidity will be found in the coffee beverage.
We have made a few coffee tasting samples to help you explore
Ethiopian coffees and choose your favorite.
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