About coffee and coffee roasting…
Coffees are generally named after the regions that they are grown in Guatemala Atitlan, Fazenda Santa Izabel (Brazilian). The Panama estate coffee is one of many La Torcaza Estate and the Costa Rican Tarrazu coffee. The coffee plantations also gain the farm’s name or estate to the country that the coffee is grown. Blue Mountain coffee grown, processed and bagged in Jamaica.
The coffee beans are sorted through and are divided into weight, color, size, visible defects and density. This is called grading, very rarely will you see defected beans in with high-grade large beans. Color of the beans change when the roasted in uneven and depending on the roasting techniques. If the coffee is factory roasted, generally it is put into a large drum and roasted in a high scale machine – coffee roaster. If the beans are roasted on an open fire in a pot, the roasting maybe become uneven.
The temperature of roasting the beans plays an important role and the time frame for roasting. A general table top roaster has a temperature of about 500 to 700 degrees Fahrenheit, but this is a very small roaster and you can only roast about 1/2 cup at a time and it takes roughly 20 minutes to 1/2 hour for the beans to be roasted. This particular table roaster allows you to adjust the roasting from light to dark. The large scale roaster, the high-end roaster also have a range of roasting capabilities and these roaster can roast pounds and pounds of coffee at one time. Roasting of any coffee is a technique and a lot of hard work.
Based research knowledge of roasting procedures. Research: Coffee Cafe by Sherri Johns