Costa Rican Coffee Roasting

NOCHARI’s Costa Rican coffee roast master possesses vast knowledge and experience, as well as a keen sense of smell, hearing and sight. If he doesn’t roast the beans properly, all the effort and capital expended in cultivating, harvesting, receiving and processing the coffee is for naught.

During the 10-15 minute roasting process, coffee beans typically lose 14-23% of their initial weight, and increase 30-100% in volume. They also develop their celestial flavor and divinely rich aroma. For our dark roast, the roast master leaves the beans in the chamber until the savory oils begin to sizzle on their surface, and they begin to snap, crackle and pop.