The Estate Coffee micro roastery opened in the beginning of 2005 in Copenhagen. Here we manually roast the coffee in small batches of 30 – 40 kilos (66-88 pounds) on a classic gas-driven Probat drum roaster.
Our approach is called Slow Roast. We roast the beans with a slow roast profile that extends from 12 to 16 minutes. During roasting we vary the heat transfer and the air flow to carefully follow designed roast profiles. Each Single Estate coffee has its own individual roast profile to develop its unique characteristics. We generally roast lighter than conventional coffees to highlight the finer nuances.
Our Roast Masters are Jakob Dupont, Mads Høgsted and Samuli Marila. They manage the quality control and cup each batch themselves.
After roasting, the beans are quickly cooled down by cold air for the benefit of the flavour and taste of the coffee and then packed in air-proof bags. The bags are flushed with nitrogen to ensure that there is no oxygen inside to deteriorate the flavour and reduce the longevity. A one way valve let out CO2 from the freshly roasted coffee without letting air in. Only with the best packaging technology can we ensure the quality of your coffee experience.