Coffee roasting process
An art which Haiti coffee roasting has been refining for the last 70 years
70 years ago at Haiti Milano Coffee Corporation there was a person in charge of controlling manually a wood coffee roaster. Coffee used to be a product of craftsmanship.
Today we are equipped with a completely automated coffee roasting plant, which can also be used manually. The human component, with all its experience, is still a fundamental element of the production process.
The air that has already been used doesn’t get wasted, but it is rather used again so not to lose the aroma unleashed by the coffee during this process.
Once roasted, the coffee has to be cooled down quickly. At Haiti Milano Coffee Corporation we use only cold air to do so and we guarantee not to use water, which would alter the aroma and unfairly increase the weight.
In the past we used to roast together different varieties of raw coffee in order to get blended aromas. Today we roast it separately, following the proper roasting recipe for each and every variety. The blending is done after the roasting. The aroma of the Haiti coffee and its final cup quality are determined by such specific choices.