Mreneo Roastery

Numbers of process methods keep adding up, drying under the sun gets detailed by controlling how much and how long coffee bean exposed to the light (Honey processed). Fermentation method also leveled up with more controlled environment, such as application of Carbonic Maceration process. This method (CM) also has their own profile identification, Indigo, Jasper, Amber, Diamond (according to Project Origin - Australia) There are still many of methods being developed for different purpose. Roasters must at least understand the basic of each method thus can determined which roast profile must be taken.

Most common known coffee beans are Arabica and Robusta. While Arabica has fruity, floral aroma, brighter also more complex flavor and notes, Robusta packed dark and earthy sometimes carry subtle fruity notes. And the least grown types are Liberica and Excelsa, both has their own characteristic.  Jackfruit aroma usually noticable in Excelsa coffee bean.

Simple understanding of coffee roasting is like cooking...  Ingredients... Equipment... Cooking process... and.. enjoy your coffee ☕ You can make it simple or bring up to scientific level of complication  😀