At Aroma we use a state of the art Kinetic roast control system which insures the environmental temperature in the roasting drum remains constant , we have a barometer next to the roaster and make slight adjustments to the roast depending on Barometric pressure.

Coffee roasters worth their beans should know their Ethiopian from their Indian, their Coffea Arabica (Arabica) from their Coffea Canephora (Robusta).

But roasting is not just a science – it is an art and the quality of the coffee is greatly determined by the roasting process.

Light roasts, for example, are fairly weak and acidic. Darker roasts may obscure the finer subtleties but produce more full–bodied coffee. It all comes down to taste.

Truly talented roasters rely on all their senses - including their sixth. They must learn to recognise a slight variance in colour due to a new crop, a drought or excess rain during the critical ripening period in the countries of origin. This ability is essential as all the above can have an adverse effect on the coffee.