The Perfect Roast
The final run for those special beans selected for Café Artesanal Juayua is the roast process. Which, like much of coffee is labor intensive and a craft all on its own.
Wash: The wash process objective is to remove the fleshy outer cover of the cherry (pulp) and the enveloping mucilage. For the 2019/2020 harvest, cherries will be processed: wash, honey and natural. These methods reveal the coffee seed in all its beauty.
DRY: Next the seeds are laid out to dry. Drying time can vary, due to the method in which the seeds are processed. During this time special care is taken to prevent the seeds from molding or fermenting (too long). We use both patio and drying bed methods.
HULL: Now the papery outer cover that remains after drying, --known as parchment, is removed mechanically. Coffee is usually stored as parchment (pergamino), which helps to protect the coffee when it is warehoused.
SORT: Hand sorting is often used at the dry mills. Any bean that has an imperfection, or debris is removed. This is why it is called café oro (gold coffee) in El Salvador --pure perfection.
ROAST: Our roast of choice is a Medium, or Medium-Dark (canelito). It brings out the best in our coffee: aroma, flavor, acidity, sweetness and aftertaste. Roasting is done by our local roasters and friends at El Cielito Café in South Gate, CA and Ground Up Coffee in Montebello, CA.