Roasting - the selection of the best raw materials is important, but is not enough to guarantee the highest quality product. Roasting is the crucial moment when the coffee first undergoes a true transformation.
Hausbrandt uses a process known as “slow roasting”, during which the heat curve is constantly monitored with thermal probes. At the end of the roasting process, the beans are immediately cooled to halt the natural process of combustion.

Perfect aging - once roasted, the coffee needs to be aged to fully develop its characteristics. After a few days of aging, the coffee is vacuum-packed in canisters or bags that perfectly preserve the product.