Coffee roasting is a trial and error process; it requires a bit of educated guessing, experimentation, and time. Some of the most exciting elements are often what make it the most frustrating and unpredictable. The same coffee can see many different roast styles and yield many different flavors. The coffee can change over time and highlight the hard work done by farmers and producers. As a roaster you must go with the flow. You must draw upon your experience, taste everything, and use what you’ve learned to guide your roasting decisions. In bringing new coffee to the table, you encounter more of the unknown. You must do your research and combine that information with your experience to develop a profile you are happy with. As roasters, we attempt to seek, procure, and optimize roasts to bring out what we feel is the very best flavor profile of a coffee. I have always felt that the hard work of the farmers and producers should be center stage, letting the quality of the coffee speak for itself. In the exciting process of getting things fired up, Vital Coffee Roasters is currently searching for samples and getting ready for our 1st roast. In an effort to be transparent, to educate, and to drum up some excitement, I have provided some information on the coffees we are currently evaluating. We are excited to have reached this part in the process and can’t wait to start whittling it down and to provide you even more information on the final coffees we select!
Santa Ana Pacas - El Salvador
Region: Santa Ana and ChalatenangoProcessing Method: WashedCultivar: BourbonElevation: 1250 - 1400 meters above sea level (MASL)Laderas de Cajamarca - Peru
Region: CajamarcaProcessing: WashedCultivar: Caturra, Catuai, Typica, Boubon
La Bastilla - Nicaragua
Region: JinotegaProcessing: WashedCultivar: CatuaíElevation: 1400 MASLNano Challa - Ethiopia
Region: Gera, JimmaProcessing: WashedCultivar: Heirloom VarietitesElevation: 1850 - 2100 MASL