The final link in the flavour chain is roasting. The roaster uses their expertise to blend beans together and develop flavours through the roasting process.

As the temperature within and surrounding the beans increases, the raw coffee goes through numerous changes. Each change and the time at which it takes place is meticulously monitored and recorded, creating a roast profile for the bean varietal.

After roasting, the beans are left for 8 days to de-gas (release of CO2). Coffee should then be consumed within 3 months of roasting.