Roasting is the “cuisine” of coffee; just as a chef knows the best way to cook the various ingredients of food, the coffee roaster holds the key to success in roasting coffee: vital, because the batch quantity, roasting time and temperature all affect the way the various aromas develop. The smaller the roasting batch and the longer taken to roast it, the higher the final quality will be. At Másalto we never hurry, and we don’t roast in industrial quantities. The roaster conducts every operation by hand, to take the particular nature of each harvest into account and guarantee the consistent quality of our coffees.

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