ViRoasting Weasel Coffee
Roasting is an art.
It’s a lot like sculpture with the beans being the stone and the flame being the chisel. A thorough understanding of the beans is a must.
Chon coffee is no exception.
Because Chon beans have a high sucrose content, a dark roast would mean their special sweetness is wasted while a too light roast would mean a thin body. Thus a light to medium color is usually intended.
What’s more, Chon beans are not the same. Beans of early crop tend to be more astringent, while of late crop tend to be more bitter, so each bean batch has to be roasted separately so as its undesired property is effectively reduced.
And yet, due to the half digestion that changes the composition of the bean’s outer part more than of the inner core, a special temperature mode is required in roasting to promote the positive properties of the outer while muting the inherent negative of the inner.
All the knowledge does not come easy: it took us a whole year of continuous experiments – all to make sure the legendary beans have to become the ledendary coffee it is expected of.