A Whole New Level of Coffee

After hours of backbreaking work all summer long, caring for the coffee plants, harvest season comes (usually beginning around November). Picking is done by hand, into 100 pound sacks which are then hauled off to be shelled and cleaned in a process called washing. Magical Roast coffee is bought prior to the washing process, where we can tell the quality of the coffee by the color of the bean. We are careful to purchase only the best.

After the coffee is washed, the next step is to dry it. Drying is usually done by spreading the washed coffee beans out on a concrete pad or a tarp. Our drying area is in Otoro Honduras, a valley with consistently sunny weather over coffee season. This allows for quality drying. Over the next week, we continually turn the beans, so they are dried consistently.

Next up is where we finally see the results. Roasting is the real art of getting a great cup of coffee. By doing it in small batches, we have greater control over the final result. It's only a matter of seconds of roasting time between light and dark roast, so the key is to roast it evenly and take it off the moment it is finished.