This Facebook Page is the description of our Roasting Operation. Our main Facebook Page is THEBARNBERLIN.
THE BARN COFFEE ROASTERS is one of the leading speciality coffee roasters in Germany. Our philosophy is to source and roast some of the best coffees available on this planet. We work with sustainability and traceability in mind. We aim to source our green coffees as direct as possible and want the main value to go to the coffee farmer.
How we source our coffees:
We only buy handpicked arabica coffee beans of speciality grading. Preferably from Micro-Farms that operate with a strong focus on detail and a passion to improve their product. It is important to us to avoid too many merchants between farming and roasting so that most of the value goes back to the farm. The benefits of direct trade are far beyond of what fair trade could achieve. It also gives the farm a sustainable product and an identity to be proud of.
We chose our beans for quality, cleanliness, sustainability and traceability. We buy in small quantities and fresh, seasonal crop. It is one of our principles to protect the value chain from crop to cup. This is the only way for all participants to benefit and to identify with a high value product.
How we roast our coffees:
As a principle we dont blend any of our coffees - we want to showcase the characteristics of a single coffee and we promise to name the farmer on our bags.
Our roast style is rather light to bring out the full flavour profile of a bean and not to change it. Our aim is to produce clean and consistent coffee of highest quality.
We use a 1955 Probat Roast machine which has been completely overhauled with latest technology, direct engines, larger cooling tray and powerful air flow. We have added an environmentally friendly natural air filtration system. We use Cropster Roast Profiling software and check all stages of our roasting.
We cup and taste our coffees systematically. Our baristas working with our coffees give us daily feedback on all roast batches and we are feeding all information back into our roast profiling system. There is a lot of science but also a lot of tasting and sharing of knowledge..