Website: Terra Firma Roasting
ABOUT FLUID BED ROASTING ALSO KNOWN AS HOT AIR ROASTING OR AIR ROASTING ASHE Roasters use Fluid Bed Technology and can be classified as a hot air roaster or air roaster. Fluid bed air roasting or hot air roasting is a superior form of coffee roasting that was technically not possible when legacy drum style coffee roasting systems were originally developed in the 1800’s. Not until efficient electric blowers and heating elements became commercially available, was it possible to develop a cost effective production worthy fluid bed roasting system. Modern fluid bed roasting equipment uses a stream of high velocity hot air to levitate the coffee beans and suspend them momentarily in a bath of hot air, allowing uniform heating of the individual beans. As the coffee beans are levitated in the the hot air stream, they roll and tumble in the super heated air, which causes unwanted by-products of the roast (burnt chaff, under size or broken beans, etc) to be expelled by the convective/lifting action of the hot air. In addition, our fluid bed hot air roasters come with forced air cooling outside the roast chamber, which gives almost instantaneous cooling and allows for the next roast to be loaded in the roast chamber immediately after pouring out the fresh roasted batch into the cooling system. This provides for an efficient production process for high volume roasting with minimal production labor.
Morning on the Lake Whole Bean Coffee Blend
"Morning on the Lake" takes the ultra smooth med roasts of central and south america with just a touch of a slightly darker east african bean to create a super luxurious mouth feel while providing a great host of flavors when brewed with care. Cherries add a definite subtle flavor and sweetness follows all the way through this cup. The Central American coffees add a pleasant med body with notes of milk chocolate and toasted nuts. As far as blends go, its connoisseur level for sure!
Package Size: 1 lb.
Single Origin Guatamalen Whole Bean Coffee
Finca La Providencia, Huehuetenango - Guatemala
Finca La Providencia is situated in the high mountains surrounding the town of San Pedro Necta in Huehuetenango, Guatemala. The farm has been in the Palacios family since 1954, and since that time it has been passed down through three generations, starting with Maximiliano Palacios through to his son Javier Palacios Funes (who passed away in 2006 at the age of 91) on to the current owner, Max Ariel Palacios Villatoro.
Max will almost certainly pass on the farm to his own children, who will be the fourth generation to farm in this beautiful land. For now, however, Max holds down the fort, overseeing all aspects of farm management, both administrative and agricultural. He is a highly experienced and dedicated coffee producer with over 40 years of experience, a deep love of the land and a comprehensive knowledge of the region.
Finca La Providencia’s location and elevation gives it an advantage in producing a very high quality coffee. The farm’s water resources are abundant, with several springs across the area, and the region has distinct wet and dry seasons, which are beneficial for flowering and processing. Farming in Huehuetenango, however, is not without its challenges. The topography of the farm is broken and very irregular, which makes harvesting and cultivation activities more laborious. Fertilisation of the clay loam soil must be done with stringent attention to detail in order to avoid ‘washing’ and erosion. For this reason, nearly 30% of the farm is kept under native forest, which helps prevent soil washing down the steep inclines and preserves the local ecology.
The harvest begins in late December and ends in early April. Coffee is selectively hand harvested, with pickers choosing only the ripest cherries, and is then eco-pulped using the farm’s multiple Penagos pulpers. The pulpers reduce the environmental impact of wet processing by reducing water usage and waste. After pulping, the mucilage is removed and then the coffee is delivered to dry on the farm’s extensive patios or (if the weather is wet) in the guardiolas, where it dries at a slow and even temperature.
For each of these stages, qualified staff oversee activities to avoid any risk of contamination or deterioration of quality.
Package Size: 16 oz.
General Info
Farm: Finca Providencia (Huehuetenango)
Varietal: Caturra (75%) w/ Bourbon, Mundo Nuevo & Catuai
Processing: Fully washed & dried on patios or guardiolas
Altitude: 1,550 to 1,900 metres above sea level
Owner: Max Ariel Palacios Villatoro
Town / City: San Pedro Necta
Region: Huehuetenango
Cupping Notes
Overall: Chocolate, apricot & hazelnut
Item Tasting Notes: Fluid Bed roaster for a superior smooth flavor and a more even roast profile.
Micro Batch Roasted, We roast to order...Not just x amount every week.
Farm Direct coffees, more on our site!
There are NO other ingredients or chemicals.
Roaster has worked in all aspects of the industry for over 25 yrs and finally found renewed passion once fluid bed roasting.*
Shipping Note: Shipping to Alaska, Hawaii, PO Boxes, and APO addresses is not available for this item
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