ROASTING FACILITY

At Kiariz, we employ two state of the art roasting methods. First, we do traditional drum roasting on a Diedrich CR-120 Drum Roaster. The roaster can be controlled manually, or with programs called “Profile Roasting”. Effectively, once we find the perfect roast for an origin, or a particular blend, we save the roast profile and replicate that identical roast as often as we want. This means that our roastmaster and professional cuppers can invest their time into fine tuning the perfect roast to make regular and continuous improvements to the roasting process, rather than having to find, and then attempt to manually replicate the perfect roast for each batch that we roast. This leads to far more consistency, and also means we can constantly improve our roasting system to achieve the perfect roast and cup.

We also employ “Sivetz” fluid bed roasters, a different technology entirely in which, the beans are roasted solely by hot air utilizing the convection process. The “Sivetz” fluid bed roasters are designed to rapidly repeat each roast for a most favorable consistency.

Which method is better is very subjective which is why we offer both types of roasts to our customers. Our expert cuppers have tested the different blends/origins using both roasting processes in order to find the optimal flavor to express Kiariz’ strict quality standard in our coffee.