Luis is involved in all aspects of the coffee and cacao supply chain, from cultivation to exporting, it’s likely that he is dedicated to producing high-quality, sustainable products.
He continues his family tradition as his families fourth generation to continue his families coffee business.
Guatemala Coffee Cacao Roasting School
If you want to learn how to roast coffee and cacao, come to our roasting school at Café “Las Cristalinas,” which offers hands-on instruction and teaching in the art and science of coffee and cacao roasting.
Lake Atitlán, located in Guatemala’s highlands, is well-known for its gorgeous beauty and association with coffee growing.
Coffee growing is an important element of the local economy in the Lake Atitlán region, and the region is known for producing high-quality Arabica coffee beans.
To help you learn the art and science of coffee and cacao roasting, our school provides both academic and practical hands-on instruction.
Below is a summary of what you can expect to learn during our coffee and cacao roasting school.
What you will learn over five days – Guatemala Coffee Cacao Roasting School
Coffee roasting is the process of heating green coffee beans to transform them into the aromatic and flavorful coffee beans that we use to make coffee.
- Coffee Basics:
- Introduction to coffee varieties, origins, and processing methods. Understanding coffee bean anatomy and how different parts of the bean contribute to flavor.
- Green Bean Selection:
- How to select and evaluate green coffee beans for quality. Identifying defects and off-flavors in green beans.
- Roasting Equipment:
- Familiarization with various types of coffee roasting machines, such as drum roasters, air roasters, and sample roasters.
- Roasting Techniques:
- Roasting profiles and curves: How to control temperature, airflow, and time to achieve desired roast profiles. Heat transfer and energy management during the roasting process.
- Safety and Maintenance:
- Safety protocols for operating roasting equipment.
Cacao roasting is a crucial step in the chocolate-making process. :
- Bean Selection: Quality chocolate starts with high-quality cacao beans. Beans are selected based on their origin, variety, and quality.
- Fermentation: Before roasting, cacao beans are fermented to remove the pulp and develop complex flavors. Fermentation can last several days and plays a vital role in flavor development.
- Drying: After fermentation, the beans are spread out and dried. Proper drying is essential to prevent mold and preserve the cacao’s quality.
- Cleaning and Sorting: Once dried, the beans are cleaned to remove any remaining debris or husks.
- Roasting: The roasting process serves several purposes:
- Flavor Development: Roasting brings out the chocolate’s characteristic flavors by breaking down and transforming compounds within the beans.
- Sterilization: Roasting kills any bacteria or pathogens present in the beans.
- Moisture Removal: Roasting reduces the moisture content of the beans, making them easier to grind and process.
Our Hotel and Cafe Shop
- The cost of our five-day Coffee and Cacao Roasting School is $1000.00.
Lunch, coffee, and cacao are all included.
We can also provide lodging at our hotel.
- You must make your reservation at least one week in advance.
Shuttle services from Guatemala City International Airport are available.