The art of roasting: technique and precision in transforming coffee

In specialty coffee, selecting the bean at origin is only the first step. The real technical challenge begins when the green coffee reaches the roaster, where that raw product has to be transformed to reveal its full sensory potential.

The flavour architect

Transforming each lot takes a specialist who combines deep technical knowledge with meticulous execution. At Sakona, this falls to Javier García, the brand's "flavour architect". His job is to take the green coffee selected on the farms and design a unique roast profile for every lot that goes into the roaster.

Javier's career backs up this level of technical demand: he was a finalist (fourth place) at the World Barista Championship in Bogotá and is a five-time Spanish Barista Champion.

Technique, precision and consistency

Nothing about roasting is left to chance, and no generic formulas are used. To achieve an outstanding final product, the method rests on three pillars. First, technique and precision: each origin lot is studied in detail to apply the right craft roast that brings out and develops its best attributes, such as acidity, sweetness, body and aroma. Second, the use of technology: advanced tools monitor every roast curve, keeping strict control of temperature and time. Finally, consistency, which lets the roaster guarantee regularity and excellence in every batch.