High altitude roasting takes away bitterness and acidity: Roasting at an altitude of 1000 meters allows the bean to roast at a temperature which does not affect its essential aroma or flavors. The atmospheric pressure being lower than at sea level, boiling occurs at a lower temperature. This physical property acts favorably on the quality of coffees from La Semeuse, which are distinguished by their subtle power, lack of bitterness and acidity.
The art of torrefaction: It’s only once it is roasted that coffee acquires its color, exquisite aroma and delicious taste. La Semeuse roasts in drum roasters using an ancient method that has allowed production secrets to be passed from generation to generation, guaranteeing the authenticity of La Semeuse coffees. Nevertheless, although the roasting process is based on an artisanal method, it is controlled with the help of the most recent and most reliable tools, which allows La Semeuse coffees’ quality and taste to remain consistent and irreproachable.