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The real flavour and character of the coffee is brought out by the roasting process; this is something of an art form itself and requires a great deal of skill and experience. While the beans are roasted, the aromatics are developed and the true character of the coffee emerges.
This can be achieved by taking the same coffee and just roasting for a little longer it will give coffee with a slightly stronger flavour. These coffees are have a well balanced rounded flavour profile and are also ideal for breakfast and all day drinking.
Coffees found particularly in Africa and Central and South America need a light roast to bring out the very best flavour profile. These coffees are mild and smooth making them ideal for breakfast and for all day drinking.
Roasting again for a little longer will bring out stronger flavours, more body and even a slightly chocolaty flavour.
We are roasting to achieve a specific style of coffee be it Espresso or an intense French Style coffee. These darker roasts are ideal for after dinner complimenting sweet desserts. These types of coffee also make an ideal base for Cappuccinos and Lattes.
These beans are well suited to growing at low altitudes. The bushes grow fast and yield large quantities of beans which have a robust taste and good body but lack some of the finer qualities of Arabica coffee beans.
Arabica produces better quality coffee beans which have their own distinctive character affected by soil, climate and altitude – higher the altitude the better the quality of the coffee bean. Arabica bush grows at any thing from 2,000- 6,500 feet above sea level, often on high and remote slopes.