Along the process of coffee roasting, there are different physical and chemical phenomena affecting each coffee bean’s colour, texture, and thickness. These changes bring about new flavours and fragrances, which come from the transformation of the more than one thousand components that the coffee has.
Depending on the intensity of the roasting, the colour shifts in a chromatic scale from light beige to a glistening black colour. In each of the phases the bean goes through, its organoleptic features suffer variations, allowing us to control the taste and intensity of our coffee.
It is in this process, where the sensitivity and experience of the master roaster will allow for each bean to achieve their best quality.
In Cafès del Bages we count on the facilities and technology required to roast the coffee we receive from all over the world on a daily basis.