During the light roasting process, which is common in Specialty Coffee, the green coffee is gently roasted according to a specific profile. During the roasting process, a lot happens to the coffee bean: water is extracted, sugar caramelises and carbohydrates and proteins undergo chemical reactions. This specific knowledge is used by coffee roasters to bring out the special characteristics of each harvest, which you can taste in the cup at the end. In order to extract the subtle flavours, acids and sweetness from the bean, it is essential that the coffee is not burnt - as is unfortunately the case with over 95% of the world's coffee harvest. We roast in a traditional drum roasting process at comparatively low temperatures (around 200 degrees Celsius) for between 10 and 19 minutes, depending on the roasting profile. In this process, the beans are heated slowly and thus roasted very gently. We roast filter roasts to the point where the highest aroma diversity is achieved and the respective terroir is presented in a first-class manner. We roast espresso roasts to the point where acidity and bitterness are in harmony.