“Roasting is the transformation process of the green coffee beans by the application of heat, originating various physical changes and chemical reactions that develop all the aroma and flavor of the appreciated beverage. Initially, the grain absorbs heat and loses moisture and some gases. Then, the first crackling or "first crack" occurs causing a popcorn sound (roasted corn). From that moment the grain grows in size and begins to take a dark color due to the caramelization of sugars forming more than 800 chemical compounds that roasted coffee has. The transformation of simple sugars and amino acids that give coffee most of its best aromatic properties and characteristic color is known as the Maillard reaction. Finally, depending on the desired degree of toasting, a second crackling can occur and an exothermic reaction that liberates heat takes place. From that moment, it is necessary to reduce the temperature applying water or cold air to get exactly the desired color and flavor. Chemical reactions inside the bean continue for some time (hours or even days) after it has left the toaster. During this period roasted coffee continues the emission of carbon dioxide (CO2). That is the reason why packaging techniques must take into account the release of these gases. It is obvious that every bean and every origin have attributes that contribute to the final quality of the beverage, and it is also related to the type of roasting. "* * Based on information provided by FNC through the website http://www.cafedecolombia.com/particulares/es/sobre_el_cafe/el_cafe/industrializacion/tostacion_/
Monday to Friday from 7:30 am to 12:00 pm 2:00 to 5:00 pm, and Saturdays from 8:00 am to 12:00 pm and 2:00 pm to 5:00 pm.
Café Aborigen S.A.S as a company dedicated to the roasting of coffee, makes this activity taking into account the conditions and characteristics that each coffee brand seeks to enhance through the grain. This is thanks to the accurate development of "roasting curves", which are then estimated in the main activity in our bed roaster with radial motion, which results in a consistent high quality product.
Hand by hand with the service of roasting, grinding is a process that facilitates obtaining drinking. This service is performed at the express request of the customer, according to the needs of each product and brand under the constraints of the market to which it is addressed. It is important to remark that this process is continuously monitored, as the correct size of the coffee particles obtained provides the correct development of the product in the cup.
To end the cycle, Café Aborigen S.A.S. formalizes the presentation of the products in its packaging line, in which products are charged, sealed and labeled. This activity is carried out by automated sealing machines, markers for expiration dates, among others. It is complemented with storage area and distribution.
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