Each Sawbwa coffee bean goes through a rigorous process of cupping, testing, tasting and refining. And then again just to make sure.
We use a modern double walled drum roaster and leading roasting software, Cropster, to measure the gradual temperature changes throughout a 10-12min roast and guarantee a smooth transition to caramel brown coffee beans which tease out all the magical flavours inherent within high grade specialty coffee.
This process allows us to time and adjust for every part of the roast and ensure that our beans spend a long time in the Maillard reaction which is where sweetness and umami flavours develop.
Once we’ve nailed down a roasting and taste profile, we then ensure that it shines everytime with the right brewing method, be it Espresso, filter or French press.