How does SW Roasters ensure that each roast is perfect? It's all about the Cupping Cupping is the technique used by tasters to evaluate the flavor profile of a coffee. At SW Roasters, samples of green coffee are cupped before it is purchased, after it travels to North America, and after it hasbeen roasted. And the cupping doesn't stop there! Once the coffee has been purchased and roasted, each small batch is cupped to ensure perfection. If the coffee is being further processed, or ground, the finished product is cupped again. The quality of the coffee and the precision in roasting is paramount to SW Roasters great coffee, and the last step to great coffee is ensuring freshness. Freshness is essential for a great cup of coffee After coffee has been roasted, it begins to lose its freshness immediately. Whencoffee is exposed to air it deteriorates, loses its flavor and aroma, and eventually becomes stale. Exposure to oxygen must be minimized once coffee has been roasted. SW Roasters coffee is packaged immediately after roasting, or immediately after being ground. A one-way valve bag is the best way to package coffee to lock in freshness and flavor.
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