Attention to good farming and processing techniques has helped us grow an Arabica coffee in the highlands of Thailand. Our coffee is grown at high altitudes and we are exporters of this coffee.

CABANA Arabica coffee and we are looking for distributors of our coffee labled and packed in season ready for Xmas

ROASTING COFFEE:

The green coffee beans have no flavour or aroma when they are picked late in the year. The flavour and aroma that we enjoy in our cup of coffee is created by roasting the beans and we can make to what your country enjoys (the roasting that is). The way to roast is as follows and this process we do. Green coffee beans are heated 180ºC and 240ºC for 8 - 15  minutes,  depending on the degree of roast required. The longer the coffee is roasted the darker it becomes. During the roasting process moisture is evaporated and the bean "pops" like popcorn. A chemical reaction takes place: starches are converted into sugar, proteins are broken down and the whole cellular structure of the bean is altered. The heating process precipitates the release of coffee oil, or what is called "caffeol", which is the essence of coffee.

This essence of coffee is in our cup. The flavour however can be damaged by moisture, light and especially by oxygen. Roasting is a skill and art but we do it to perfection. Too much heat and the beans are roasted too dark and too much caffeol is burnt; not enough and the caffeol is not precipitated.The higher the roast, the more uniform the resulting flavour. The different kinds of roast include light or low, medium and dark or high.