When you roast any coffee, you have to work at that fine balance of temperature, roast time and bean color. But it’s even more important when you want that coffee to be in ideal harmony with milk. For Corto that means split roasting the coffees for a long time in order to unleash the textures we’re looking for in a Spanish-style coffee. The long roast time – where we wait for the bean to reach a dark, rich roast colour – develops an alluring bitterness and that syrupy, thick body.
