coffe_catAfter quality coffee beans are obtained, the most important phase of the production of gourmet coffee begins; the roasting and the blending. A good roaster must be part artist, and part scientist, to maintain quality and consistency. It is during the roasting process that the sugars and other carbohydrates within the bean become caramelized, creating a substance which is known as the coffee oil. Technically, this fragile chemical is not actually an oil (since it is water soluble), but it is what gives the coffee its flavor and aroma. And, it is these two attributes that we consider when creating our proprietary coffee blends here at La Crème.

La Crème coffees are roasted in small batches, using one of the worlds most common roasting methods; drum-roasting. The coffee beans are roasted as they tumble in a rotating drum that is heated by gas. When the desired roast is achieved, the beans are released into a cooling tray to keep them from over cooking. Drum-roasting allows our master roaster more control over the temperature and rate at which heat is transferred, in order to achieve the desired internal (core) temperature. Thus, roasting our beans from the inside out, which results in a much richer, fuller mouth appeal.

La Crème coffees are specifically roasted and blended with a desired result in the finished cup. We literally have over 100 coffees to choose from. However, the La Crème difference is that our wholesale customer’s get the opportunity to experience the process of actually developing a custom blend coffee for their business.