Our Roasting Passion
Why use high
All of Rio Coco Bean coffee is grown above 1200 meters with most at 1500-1800 meters.
In the tropics, temperatures above 1200 meters (4000 feet) are cool enough at night to develop more fats and proteins in the bean. More fat and protein translates into more flavor, more body and more complexity.
The Specialty Coffee Association of America has strict criteria for Premium and Specialty grade coffee based on the number of “defects” in a sampling.
Coffee beans are often damaged by insects, molds, and poor growing conditions which create immature and inferior beans. Often sacks of green coffee include pieces of wood, metal, and other foreign objects.
We use only Premium and Specialty coffee at Rio Coco to minimize the amount of defects in each bag.
Why is slow roasted coffee better?
Many commercial roasters turn the heat to maximum and complete a roast in 7-9 minutes. We start off with a lower heat setting and reduce that for the final three minutes. Our roasting times are 14-21 minutes. We believe that this “slow roasting” develops the full flavors, body, and essence of our coffee.
Join us for one of our upcoming Roast 'n Brew events! You roast coffee with our head roaster and have a coffee tasting of several of our distinguished roasts.