From the bean to your cup, our innovative coffee roasting method ensures that every bean is roasted evenly<\/strong> to bring out its natural flavours.<\/p>\n We produce high-quality coffee thanks to meticulous control of the parameters involved throughout the process, from roasting to serving.<\/p>\n After a long period of research and experimentation, we discovered the best technique for roasting our coffee, achieving a completely even roast<\/strong> that brings out its natural sugars, preserves all its properties and delivers an unrivalled flavour. This has made us the best coffee roasters in Barcelona<\/strong>.<\/p>\n Plantations can be completely open-air, which facilitates the organisation of cultivation operations and increases fruit production by making the most of solar radiation.<\/p>\n A young coffee tree takes three to four years to start producing coffee commercially.<\/p>\n Very rarely mechanised, it requires a significant amount of labour, which constitutes the main part of the production cost.<\/p>\n There are several methods. The producer will choose one or the other depending on various factors such as: climate, time, investment and resources.<\/p>\n The highest-quality beans are selected to be sent to Coffee Hackers in Barcelona.<\/p>\n Explore with us a whole world of exotic fragrances, aromas and flavours.<\/p>\n The sacks of green coffee are transported by ship. If you visit our shop, you can see this for yourself.<\/p>\n In our roaster, heat is transferred to the green coffee by convection, through a bed of hot air; the aerodynamics and circular movement of the beans ensure an even roast.<\/p>\n Green coffee must adapt to temperature and humidity conditions so that it responds better to the roasting process.<\/p>\n The quality of the roasted coffee depends largely on the roaster\u2019s key parameters: its power, heating characteristics and thermal inertia.<\/p>\n Coffee beans release a series of gases that must be allowed to escape for at least 24 hours after roasting.<\/p>\n Freshly roasted coffee must be ground just before extraction, regardless of the preparation method used.<\/p>\nAT SOURCE<\/h2>\n
PLANTING<\/h3>\n
CULTIVATION<\/h3>\n
HARVEST<\/h3>\n
PROCESSING<\/h3>\n
GREEN COFFEE<\/h3>\n
DISCOVER THE ORIGINS OF OUR COFFEES<\/h2>\n
TRANSPORT<\/h3>\n
INNOVATIVE COFFEE ROASTING METHOD<\/h2>\n
ACCLIMATISATION<\/h3>\n
ROASTING<\/h3>\n
DEGASSING<\/h3>\n
GRINDING<\/h3>\n
Your Coffee in a Cup<\/h3>\n