Heat turns a rather fibrous green bean into a brown coffee bean, dry enough to be easily ground. It especially builds the aromas of the boiling hot black liquid in our cup.
Wood is a natural material; it produces clean, delicate energy with different characteristics depending on the type of plant.
Coffee beans are slowly cooked over the wood, for more than 20 minutes, so that the roasting process takes place one small step at a time. Thus, without stress, the water evaporates and the beans increase in volume, developing all the typical aromas of roasted coffee, about 850 in all. Just the positive aspects remain in the cup. The wood in fact mitigates the negative characteristics of coffee: bitterness and acidity. Wood also bestows its personality. Oak, for example, conveys deep, intense aromas.
Burning wood is environmentally friendly.