We take good and experienced care while handling all the different types of roasts which range as follows:
It is the length of the roasting time and the temperature of the process which determines the fullness of the flavor, acidity, aroma and depth of color of the beans.We take great care as the process nears completion to ensure that the beans are not burnt. The following steps are involved:
NB - The above procedures suit roasted coffee. More from this author: January 19, 2013 - Coffee entrepreneur Andrew Rugasira on empowering women farmers in Uganda April 18, 2012 - Don't Help me, Trust me Your African Coffee Producer April 6, 2012 - Can Coffee Kick-Start an Economy? November 11, 2011 - Selling Ugandan coffee on US shelves: A story of persistence and constant lessons November 9, 2011 - Selling Ugandan coffee on US shelves: A story of persistence and constant lessons October 29, 2011 - Good African Coffee: From Kasese hills to American malls October 29, 2011 - Andrew Rugasira Rebuilding Uganda One Farmer At A Time October 22, 2011 - Andrew Rugasira:Rebuilding Uganda One Farmer At A Time December 13, 2010 - When it comes to dealing with austerity, Africa wrote the textbook |