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The Perfect Roast

      To get coffee cherries ready for roast, a detailed process takes place.  Which, like much of coffee is labor intensive and a craft all of its own.

Small hand cranked de-pulper, used on very small day lots for family use.

Process:  After picking, cherries are designated for different processes (treatment of seed will dramatically change the final cup).  For the 2019/2020 harvest, cherries will be processed: wash, honey, natural and a few micro-lots of anaerobic (double fermentation).  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 beds.

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 (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.   

Adam Caar


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wash coffee
drying patios coffee mill
honey process / semi-wash coffee
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