Coffee is grown in a belt around the equator. The largest coffee producers are found in South and Central America, but coffee is also widely grown in Africa and Asia. It is the seeds of the coffee plant that, after a careful process, become the coffee you drink every morning. Each coffee cherry contains one or two seeds — the coffee beans. The coffee "berries" are harvested either by hand or machine, then cleaned and sorted. There are two main methods to separate the beans from the fruit: drying or washing. Each method gives the final coffee a distinct character. Sun-dried coffee tends to be sweeter, while washed coffee is fresher and more acidic.

The Art of Roasting Coffee

A tiny coffee bean contains no less than 1,000 aromatic compounds. Roasting releases these aromas through a chemical reaction between sugars and amino acids called the Maillard reaction. This process gives the beans their brown color and contributes to the aroma and flavor, which is important not only in coffee roasting but also in malt drying for brewing, bread baking, and meat grilling.

During roasting, coffee beans lose much of their moisture and expand - think of popcorn popping. Both roasting time and temperature affect the flavor of the finished coffee, making roasting an art and craft. The same type of coffee can taste very different depending on the roaster. Light roasts highlight acidity and fruity aromas, while darker roasts give a sweeter taste experience with more bitterness.

The flavor of coffee is influenced by the country of origin, processing method, and roast level. With some practice, you can learn to tell the difference between coffee from, for example, Africa and Central America.

Trønderkaffe

Trøndelag has several coffee roasters who are all dedicated to giving you a better coffee experience. Each has its specialties and distinctive style. 

• Kjeldsberg Kaffe 
• Pala kaffebrenneri
• Storm Kaffe
• Inderøya Kaffebrenneri
• Langøra kaffebrenneri