Our 5th generation roastmaster Jeff who has had a heritage and lineage of coffee roasters pass the craft of coffee making explains how coffee is harvested and what the environmental variants are that affect the taste. Follow his stories on Instagram at @roastmasterjeff!
Coffee is harvested in the dry season when the cherries (from which beans are harvested) are firm. They can be stripped in a variety of ways, but the flavor and depth of coffee intensity depends on multiple variables. What city/place it is in, what the soil composition is like, whether there is a volcano present or not, the elevation of the hill and mountainside, and many such topological and environmental factors affect the taste variances in coffee. The soil provides the nutrients that the coffee plant absorbs, and these influence the flavor and acidity. Another factor is whether the coffee is grown in a shady or sunny environment: clouds and forest canopies allow a fuller flavor development.
Which is why, when we launched our Roastmaster Reserve limited batch line, the first series of roasts was from Ecuador, while the second was from Panama. Shop the limited edition variations here, and check out the entire selection of carefully crafted coffee across the entire brand.