Never Bitter Coffee. How Do We Do It?

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Why Never Bitter Coffee? La Semeuse coffees are roasted at an altitude of 3300 feet, the reduced atmospheric pressure at this higher altitude allows for a slower roasting process at a lower temperature. The beans are never overheated or burnt, producing a fuller, richer, and purer end flavor with absolutely no bitterness. 

The altitude at which La Semeuse is created in La Chaux-de-Fonds, Switzerland, provides the most significant benefit to the coffees’ signature taste

As a coffee bean roasts, it ‘opens’ and in this expansion, the flavors and aromatic oils are released. The greater the expansion, the greater the release and consequently the fuller the flavor. The benefit of La Semeuse’s location is that the lower roast temperature permits a fuller roast before the bean begins to burn. Therefore NEVER BITTER COFFEE. 


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