Roasting is revelation | Spring Valley Coffee

(Roast)

The green bean is potential. Roasting is revelation. During this process, coffee unveils its form in body, aroma, and expression. By carefully applying heat, we enhance the unique qualities of each Kenyan origin.

At Spring Valley, each small batch is tuned with rigour and sensitivity. The variety and the planned destination of each bean guide every decision we make, as even the smallest adjustments in time and temperature can bring forth layers of flavour that only emerge when the roast is carried out with complete attention.

There is science to the process, concentrating on control and consistency. Yet there is also an art to it: sensing the right moment and having the experience to interpret the behaviour of the bean.

A good coffee does not undergo change. It reveals itself. Roasting at origin, in Kenya, is where this revelation truly begins.

Science is in the roasting curve, in the art of time. It is through roasting that coffee gains its voice, and where the sensory profile of Spring Valley coffee is born.

Step I

Green Beans

Step I

Reading the bean

Each bean holds potential. Roasting starts with understanding what each Kenyan lot is ready to reveal.

Step II

The perfect curve

The most delicate moment. Our roasters fine-tune each batch with science and sensitivity.

Step III

Profile released

In a final moment, the body, acidity, and aroma are revealed. Notes of blackcurrant, citrus, stone fruit. Everything is defined by and with precision.

Each coffee calls for its own roast curve. Precise knowledge, timing, and temperature determine whether the result will be floral and light, or dense and cocoa-rich.

Light Roast
The acidity is enhanced, along with floral and blackcurrant notes.
Medium Roast
Achieves a balance between sweetness, body, and intensity.
Medium Roast
Achieves a balance between sweetness, body, and intensity.
Dark Roast
Intensity and persistence, rich cocoa and toasted notes