We’re kicking off the week with some exciting sample roasting on our Ikawa Sample Roaster, trying out new coffees from two of our trusted importers: Unic Coffee and Covoya Specialty Coffee. This week, we’re experimenting with a mix of natural processed coffees from Brazil and a washed decaf coffee from Colombia.
Using the Ikawa Sample Roaster, we’re able to meticulously control each roast, ensuring we bring out the unique flavours and aromas of every coffee. Sample roasting is a crucial step in deciding which coffees will make it into our final selections. It allows us to fine-tune roast profiles and explore the full potential of each batch.
Once the roasting is complete, we give the coffees time to rest. Allowing the roasted beans to rest for at least 24 to 48 hours is essential in developing the flavours and ensuring a balanced cup when we move on to cupping. This rest period gives the gases released during roasting time to escape, letting the true characteristics of the coffee shine through.
We’ll be cupping these coffees in the next couple of days, and we’re looking forward to discovering which ones will become part of the Ómra lineup. Stay tuned for updates as we share the results of our cupping sessions and decide which coffees will make the cut.
Interested in learning more about the coffees we offer? Explore our current selection and stay connected as we continue to sample, roast, and bring new coffees to life.
