The Art of Slow Roasting: From Bean to Cup
Artisanal Coffee
Importer & Roaster
Slow roasting is not just a technical process, but an alchemy that transforms the raw potential of green beans into complex and balanced aromas.
In our workshop, each batch of coffee is treated with patience and precision. The green beans, hand-selected from small farmers in the mountainous regions of Peru and beyond, are progressively heated in our drum roasters.
The Three Key Phases
Our process is based on three essential stages:
- 1 Drying: The beans are dried uniformly at low temperatures to preserve the natural acidity.
- 2 Aroma Development: The temperature gradually increases, allowing the sugars and essential oils to develop.
- 3 Rapid Cooling: The process is abruptly stopped to lock in the aroma at the optimal roasting point.
The result is a coffee with a full body, bright acidity, and notes of cocoa, roasted nuts, and berries, perfect for manual preparation with a portafilter espresso machine or a paper filter.
Materials and Resources
To help you explore the world of specialty coffee, we have structured some useful resources:
Bean Origin
The stories of the farmers and regions where our coffees come from.
Explore the origin →Every cup tells a story. At puntosperu.com, we are dedicated to bringing this story directly to your kitchen, through the highest quality coffee beans and carefully selected accessories.