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Renaissance in Roasting?

Amidst the noise of growing coffee trends and the emergence of unusual roasting styles, there is one style that deserves a mention. Today we raise our cups in honour of the art of omniroast, or origin-centric coffee roasting, a practice that pays more attention to the developmental stage of roasting, a practice that fills the coffee bean with its own unique character and respects the rich texture of the coffee-growing regions.


In the speciality coffee field, there is a subtle elegance in the roasting process that preserves and reveals the unique characteristics endowed to the beans by their geographical origin. A well-developed roast is akin to a carefully orchestrated symphony, allowing the nuanced notes of each coffee's terroir to resonate harmoniously in every sip.

The beauty of a roast with a good developmental stage lies in its ability to capture the essence of the coffee at its source. Roasters that take this timeless approach ensure that the distinct flavours and aromas that emerge on the beans' journey from soil to cup are not only preserved, but celebrated. It's a mastery that transcends trends and delivers a timeless experience that resonates with coffee enthusiasts who appreciate the authenticity of brewing.


Roasters who prioritise origin-centric roasting see each batch as a canvas on which the story of the coffee unfolds. This approach is a form of artistic homage, where the roaster's role is not to impose a particular flavour profile, but to reveal and highlight the natural qualities endowed by the coffee's origin. It is a delicate dance that requires finesse, expertise and a deep appreciation of the diversity found in coffee producing regions around the world.


In the pursuit of origin-centred roasting, complexity is not something to be avoided, but rather embraced. Layers of flavour, delicate floral notes, gentle acidity - these are not anomalies, but like the intricate brushstrokes of a master roaster. It is a celebration of coffee's inherent diversity and a reminder that the world of coffee is as complex and rich as the regions from which it comes.


Recently, many coffees from other roasters have arrived in our workshop. Unfortunately, many of them were roasted with insufficient developmental phase. The roasters who have been criticising for a long time the Turkish coffee habit with its phenolic character and the Italian style espresso roasted very dark, under the title of speciality coffee do not realise that their harsh words are actually directed at themselves. You get a common flavour in the coffees of these roasters: Corn and peanuts.

The coffees of roasters who prefer to roast in this style, regardless of where they are grown, always have a common character, regardless of the processing method, botanical species, etc. If this flavour profile suits you, that's fine. However, the main criticism here is that roasters who criticise chain coffee houses that roast their coffees dark and try to offer a standard flavour in every branch, unintentionally follow the same strategy in the opposite direction.


In the midst of the ever-changing tides of coffee culture, the praise of well-developed, origin-centred coffee roasting will resonate with a message of unwavering commitment to the natural qualities of the bean.

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