Behind "specialty coffee" term is a whole new culture of growing, processing, roasting and brewing coffee where the quality of the coffee bean is fundamental and where a great tasting cup of coffee is the main objective.

A long supply chain, where each link along the way has a distinct & very important role, allows for this goal to be achieved. Language of specialty coffee culture is a great coffee taste and it rests on the basis of responsible & respectful conduct "from-seed-to-cup".


Only the ripest cherries, with dark-red coloured skin, filled with sweet juice, fall into the pickers' baskets. These cherries have absorbed the energy from sunlight and minerals from the soil, thus these represent the source from which the coffee bean is fed distinct flavor and aroma. Cherries, which are later classified as specialty coffee, are picked by hand. This labour intensive effort is necessary to ensure later high quality of green coffee beans. After picking of the cherries is done, cherries are once more sorted, and then either dried while the coffee bean is still inside the cherry pod - resulting in a more rich & sweet flavour in the cup, or cherries are washed, removing outer-skin and mucilage, and only then dried - resulting in a clean & more bright cup.

Green beans

Ideal appearance and unique flavor characteristics are the two main qualities allowing the green coffee beans to be classified as specialty coffee. Here, there is no place for imperfection. A cup should "play" a perfect melody composed of floral, honey, caramel, fruity, nutty, winey or chocolate notes. To achieve this result, after the green coffee beans have been dried, they are once more sorted to remove any defects and bagged as per their size. Samples are taken from each lot for beans to be graded on their appearance and roasted so that the same sample can be evaluated on aroma and taste. Specialty Coffees are subjected to a rigorous selection procedure of up to 15 steps sorting process.

Roast profile

During roasting process a chemical reaction inside the bean occurs creating over 800 different flavour components, which later form aroma and taste of your cup of coffee. When carefully and correctly roasting coffee, Roast Master amplifies the work of all of those who have grown, picked, sorted and processed the coffee cherries. Work of Roast Master begins with a sample. For each coffee sort, right roasting parameters need to be defined and selected. Temperature - with an accuracy of one degree and time - with an accuracy to few seconds are very important and used to tune-in an individual roasting profile for each coffee sort. Roasters working with specialty coffee beans should feel the coffee "at their fingertips" while observing, smelling, hearing, touching, tasting. This is sensory roasting, hand-crafted, and a truly special skill.


It is important to properly time and stop the roasting process. Simply removing the heat source is not enough. After roasting, beans are very hot and due to internal heat will continue to brown for some time. Air is ideal for cooling down the roasted beans. Flow of cool air does not violate the beans structure as water does, and allows for the flavor components to remain in tacked.


The Art of coffee blending is like the art of wine-making, perfume-making or writing a symphony. Single origins may be loved for their flavours given by nature and preserved by men. But, blending allows one to be creative and tests one's ability to foresee the end result. By combining different coffees from diverse origins and different roasting profiles, Roast Master creates a unique, individual and signature taste. Different sorts of coffees complement each other and further accentuate the taste of the beverage, making it richer, more complex and full flavoured. Have you ever heard how El Salvador & Brazils "sound" together?


Roasted coffee beans are fragile and vulnerable. Coffee beans begin to oxidize with the first contact with oxygen, loosing their best taste and aromatic characteristics in couple of weeks time. To avoid such occurance, once the coffee beans have cooled and settled down, they are immediately packaged in bags with valves, bags are gas-flushed by using nitrogen - extracting the oxygen out of the bag during the process. This packaging technology allows to maintain the freshness of roasted coffee, thus preserving its best flavour characteristics.


In specialty coffee culture an ability to properly brew coffee is summing it all up. In one cup of coffee we bring together efforts of all of those who worked on the taste of that cup. Efforts by farmers, pickers, those who processed, sorted and graded the coffee, cuppers, roasters. Thus that cup of coffee should taste right! So that each time one takes a sip, one would reminisce about that ripe & juicy cherry on the tree, would get amazed once more, and look forward to a great taste and enjoyment.