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The coffee roasting process, which is part alchemy, part magic and part result of considerable expertise, is an essential stage in the production of quality coffee. The coffee is not roasted in the country in which it was grown, because after it has been roasted, it is more difficult to preserve and only keeps for a limited amount of time. After the coffee beans have been depulped, washed, carefully selected and dried out, they are roasted slowly at a steady temperature. Even the best blends of coffee can be easily spoiled. However, if it is roasted correctly, the structure of the coffee bean is transformed, becoming crumbly and taking on a dark brown colour, as well as increasing in volume and decreasing in weight.
By this stage, the coffee has acquired its rich, intense aroma and is ready to be enjoyed.
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