We used roasting profiles dedicated to Canephora made by acclaimed experts that seemed to turn it into something we did not like.
So we made our own.
We roast Canephora faster. Because Canephore beans do not contain compounds as complex as Arabica, they don’t need as long to develop.
We roast lighter and with lower temperatures. We aim to avoid breaking down the present compounds into anything that the cup profile would not benefit from.
We learned that Canephora are rich in chlorogenic acid that roasted for long enough at high enough temperatures turns into quinic acid and combined with high caffeine content results in unbearable bitterness.
We don’t do that.
