Sourcing the Best Coffee Beans
Our roaster starts by searching for the beans with the best flavor profiles to fit Storm Mountain’s needs. To do this, plantations are researched to make certain that the growers understand plant husbandry, soil chemistry, cultivation, and their own microclimate. Discovering which processing method was used to pulp and dry the beans is also imperative knowledge, as this can affect the flavor profile of the final product. Different origins present different flavor profiles, but the microclimates within each origin are even more diverse. Storm Mountain Coffee Roasters gets their beans from around the world and continues to source unique coffees. It is the strong plantation relationships, which have stood nearly two decades, that have helped us maintain such a consistently delicious product. We start with the best.
Aside from the high-quality bean, Storm Mountain chooses to only work with plantations that understand the importance of providing for the future. Partner plantations must value and protect the environment, their workers, and their communities—treating all with respect and dignity.
When our roaster has found and secured the prized beans of choice, a small amount is roasted from each bag in a sample roaster, which typically roasts one pound or less. A skilled roaster, like ours, can tell a great deal from the origin, look, smell, size, and weight of the bean and have a general idea of how to achieve the profile they are looking for in the final product.
After determining the proper recipe, the roaster adds the beans into our large roasting machine’s hopper, where they wait until the roasting drum reaches the ideal temperature. Most roasting machines monitor both drum and bean temperatures. Considering these readings and variables such as time, fullness of the beans, smell, color, and sound, the roaster adjusts the flame at just the right moments to ensure that the sugars in the coffee caramelize at the right speed to draw out the beans’ full spectrum of flavors.
Finishing and Tasting
As soon as the roast is complete, the coffee is released into a cooling bin, where it whirls around with drafted ambient air until it is near room temperature. At this time, workers pick out anything that does not look like a uniform bean, as those could change the flavor of the cup. When the process is finished, the coffee is placed in a holding bin. Airtight metal containers are ideal, and we stay away from plastics at all costs.
The roaster and team taste each roast at our cupping bar to make sure the coffee meets company standards and is consistent with the desired profile. If it passes inspection, the coffee is ready for packaging and shipping.
Interested in Trying Storm?