Beans

and

Roasting


Coffee beans are seeds of blossoms called coffee cherries.  The environment that the blossoms are grown in TERROIR the soil quality, sunshine, rainfall, altitude, etc. reflect in coffee flavors such as acidity, bitterness, sweetness etc.. 

There are innumerable kinds of unroasted coffee beans due to the type, location of producing district, and production process.

At QUER COFFEE, we chose and roast five specialty coffee beans from Africa, Central America, South America, and the South Pacific among the coffee belt. 

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Coffee beans

Nicaragua

Costa rica

Brazil

Papua

new guinea

Kenya

南回帰線

Guatemala

Coffee belt

the tropic of cancer

the equator

the tropic of capricorn

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Jabez Burns

Characteristics of roasted coffee beans (acidity, bitterness, mildness, balance) are easily affected during the roasting process.

There are variations of roasting techniques such as mass-production, instant, open fire, hot air, electric heat, charcoal fire, manual roasting, and so on.


Equipment for roasting is one of the important factors in deciding roasted coffee beans flavor.

At QUER COFFEE, we use Jabez Burns & Sons Corporation's double barreled sample roaster that roasts beans using direct heat from an open fire, roasting a small amount of coffee beans at a time.



This vintage roaster has a long history and was patented by the JB&Sons Corporation in NYC in the August of 1909.  Many other

direct heat type rosters continue to follow JB&Sons' example. 



Today, while no longer manufactured, it is still used regularly for cupping tests, quality checks or retailing by coffee bean brokers, analysts, or roasters because it can help the character of the coffee stand out clearly.

We strongly recommend enjoying how wonderfully flavored coffee can be when roasted by this vintage sample roaster designed by JB&Sons. 


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Roasting

The coffee belt territory

Flavor features: Bittersweet like the tropical fruits      

                           Soft bitterness, Fruity

                           High fragrance

 

Mild

Bitter

Aroma

Balance

Acidic

Kenya AB Gikirima

Papua new guinea

Bunm Wo



 

Type: Typica,  Arusha, Catimor 

Terroir: Western Highlands

            Altitude: 1500m 

            Average temperature: 22℃ 

            Cool climate,  Abundant precipitation

            Fertile soil, Yearly climate in a day

            Ideal environment for coffee tree cultivation

Purification process: Washed, Solar dried

Nicaragua

limoncillo javanica

Type: Ja vanica

Terroir:  Altitude: 980-1350m

Temperature: 26-28℃

Annual precipitation: 1200-1900mm

Purification process: Washed, Solar dried

< Comparison of Flavor Tendencies in Coffee>

    Comparison specifications:


Flavor features: Fruity-body, Refresh-feel and faint sweetness

 

Brazil Yellow Bourbon

Monte Alegre

Type:    Yellow Bourbon

Terroir: Altitude: 1000 - 1100m 

             Average temperature: dried 18℃ 

             Annual precipitation: 1250 - 2000mm 

             Fertile soil includes volcanic minerals

Purification process: naturally pulped, solar

Japan

your coffee

Coffee beans are generally not mass-produced in Japan.

However, one way to enjoy is to mix a few kinds of your favorite

coffee beans to make your own coffee at home.

焙煎豆の購入

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Mild

Bitter

Aroma

Balance

Acidic

Mild

Bitter

Aroma

Balance

Acidic

Mild

Bitter

Aroma

Balance

Acidic

Guatemala 

Finca Retana

Pure Red Bourbon

Mild

Bitter

Aroma

Balance

Acidic

Flavor features:  Mellow flavor

                           Well-balanced acidity

                           and  bitterness

Colombia

El Santuario

Type: Bourbon

Terroir:  Altitude: 1850 - 2100m

              Temperature: 19 - 30℃

              Annual precipitation: 2200mm

Purification process: Washed, Solar dried

Flavor features:  Fruity acidity,  Rich-body

        Bitter Chocolate

Mild

Bitter

Aroma

Balance

Acidic

Mild

Bitter

Aroma

Balance

Acidic

Flavor features: Sweet like the pineapple

                        Moderate bitterness, Mild

Indonesia

Mandheling  G1

Aceh Alur Badak

Flavor features: Mellow   Deep rich

                    Sweetness of tropical fruit

                    Light spice feeling

 
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Type:    SL28    SL34

Terroir: The highland zone that spreads out to the

             south of Mt.Kenya

             Altitude: 1800m

             Average temperature:  8 - 27℃

             Annual precipitation: under1900mm

             Fertile soil with volcanic red clay

             Well drained soil

Purification process: Washed, Solar dried

Type:    100% of Red Bourbon

Terroir: Altitude: 1550m

             Average temperature: 16-28℃

             Annual precipitation: 1800-2000mm

             The volcanic mineral soil is optimum for

             coffee tree cultivation.  No use of any chemical

             fertilizers pesticides   Cultivation under the shade

             trees

Purification process: Fully washed, Solar dried

Type:    Timtim   Aten   

Terroir: Altitude: 1500 - 1600 m 

            Average temperature: 26.6℃ 

             Annual precipitation: 1550mm 

           Fertile soil includes volcanic minerals

Purification process:  Sumtra style                         

                     

Flavor features: Mild flavor, 

                          Moderate bitterness and 

                          refreshing feeling

 

Coffee beans: Medium deep roast

Medium coarsely ground   24g

Hot water adjusted to 82-84℃ 240cc

Paper dripping