Concept

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Our Concept

Bean Coffee Roasters is turning the wholesale coffee industry upside down. Our business model is disrupting the traditional coffee supply chain and is built on three defining attributes:
MICRO-ROASTING | DIRECT-FARM PARTNERSHIPS | MICRO-DISTRIBUTION

MICRO-ROASTING

The superior quality of small batch micro-roasting is evident in every way when compared to traditional roasted coffee. Through years of research and development we have perfected the micro-roasting process.
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DIRECT-FARM PARTNERSHIPS

Our direct-farm partnerships allow us to ensure the highest quality specialty grade coffee beans are sourced in a sustainable manner and at fair trade prices. We believe in the importance of valuing the relationships in the sourcing of coffee beans. That is why we like to tell our customers how many families they are helping by buying beans from each of our partner farms. Too often coffee is viewed as a commodity that comes from a factory; we intend to change that by telling our customers the stories behind our beans. We want our customers to know, that when they buy Bean Coffee Roasters’ coffees, they are making a difference in the lives of families halfway around the world.

PATENTED MICRO-DISTRIBUTION

We are pioneering a new model in the industry that we call micro-distribution. What is micro-distribution? It is the practice of distributing our small batch coffees, directly from our patented mobile roasteries, to customers within a small geographic radius. Meaning, your coffee was likely roasted very near your location by one of our certified master roasters. Our largest competitors operate from central roasteries, often several states away, and ship their roasted beans to regional distribution centers via the lowest cost logistics channels. By the time customers receive coffee from these suppliers it can be months old.
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BENEFITS OF MICRO-ROASTING

The industry standard drum roasting technique is decades old and inherently produces an inferior product as compared to our micro-roasting process. The drum process roasts large batches of beans to a set standard of time and temperature. This doesn’t allow for the variance that occurs in coffee beans. It’s important to remember that coffee is a natural crop with inherent differences based on harvest conditions, internal moisture content, and grade. Drum roasting averages these conditions across batches weighing up to several hundred pounds, whereas we fine-tune the process on a micro basis by roasting only 2.5 pounds at a time, and our roasters contain the technology to adjust and manage the changing condition of the coffee beans based on each individual batch.


Additionally, our micro-roasting technique produces brighter, cleaner and more distinctive flavors! How is this so? Chaff is the waste product of the coffee roasting process. It is the thin outer skin of the green coffee bean that quickly burns off of the bean during the first minutes of the roast. In traditional drum roasting, this chaff burns off of the beans very early in the roasting cycle, and continues to burn and be tumbled among the beans as the batch is roasted to completion.

Our proprietary roaster utilizes fluid bed technology which was originally developed for the medical industry. This technology uses a bed of hot air (fluid bed) to suspend and continually rotate the small batch of beans. This process actually forces the chaff off from the bean as soon as it is roasted and collects it in a separate chamber. By removing the chaff and quarantining it from the roasting process, we remove the burnt undertones inherent in drum roasting and thus create cleaner and brighter tasting beans!

HAPPY CUSTOMERS

HAPPY CUSTOMERS

Dramatically improve your customer's experience by offering a superior product.
RISE TO THE TOP

RISE TO THE TOP

Stand out and make a statement. Differentiate your business from the competition.
SUPERIOR QUALITY

SUPERIOR QUALITY

The Bean Brand and its premium quality coffee creates a higher perception of status.
PEOPLE

PEOPLE

Increase your customer loyalty using our technique, great tasting, bean roasting process.
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MARKET DEMAND

In today’s world, coffee is considered “a given.” Your customers demand it, but in most cases they are unaware that the coffee they are consuming is less-than-fresh!

Imagine the difference between eating a day-old donut versus having one made moments earlier. Experiencing fresh, micro-roasted coffee is no less dramatic. Just because everyone is accustomed to “lousy” coffee doesn’t mean you should still be serving it.

Coffee is a necessity of your business and Bean Coffee Roasters has created a system to set you apart from the competition, improve customer satisfaction and drive customer loyalty to a new level.

Isn’t it time you stopped serving day-old donuts
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This is Nilso Bastidas. Nilso operates his own farm and with his extensive experience, he serves as a key leader among our group of farms. When you purchase from Bean Coffee Roasters, you are directly helping Nilso and the 92 other families, halfway-around-the-world, that are working year round to produce their amazing crops.

Our partnership in Columbia is very unique as it defines the notion of agricultural entrepreneurship. We have partnered with 92 family owned farms in southern Huila, about 40 minutes southeast of the town of Pitalito. This partnership allows these families to run their own farms in support of their families’ needs. Each of these farms are quite small, typically averaging about 10 acres and the individual families who own and run them take enormous pride in producing amazing coffee beans. The farms range in elevation from 5,250 feet up to 6,250 feet above sea level. Additionally, we partner with each of these farms to assist and guide with sustainability initiatives and always purchase their crops at fair trade prices.

The area has two rainy seasons that allow for a main crop, from October through January, and a smaller crop between May and July. However, because they’re situated on the slope of the great Macizo, and given the high altitude and somewhat cold and rainy micro-climate, the coffee trees are unusual here. Instead of a few big flowerings, the trees produce several small flowerings, which causes coffee to be harvested over 10 months of the year. Coffees are pulped and washed at each farm, pre-dried and then brought in parchment to the central drying station in town, where they’re dried on patios for 2 to 4 days, depending on the weather. Then coffee is then trucked to the mill where it is prepared for export. The cupping notes from our farms include: raspberry, lemonade, caramel; balanced and sweet; juicy acidity.
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About Bean Coffee Roasters

Bean Coffee Roasters was created in 2015 as a pioneer in micro-roasted coffee.  From the very beginning we focused on creating and perfecting the entire micro-roasting system.  The Bean brand concept is built on roasting right at the point of purchase/consumption. With this defining attribute, Bean Coffee Roasters is going to turn the wholesale coffee bean industry upside down.

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