About Us

The Beachville Philosophy to Coffee

A Brief Primer on the Journey of Your Coffees 

Coffee plants grow in hilly terrains. Mature coffee plants flower and fruit seasonally, depending on the geography. In India, the harvest season is typically February-May. In other regions such as Colombia, majority of the harvest occurs between October and February. 

The fruits are pulped, meaning the flesh is removed to reveal what is called the green bean. The green beans are dried, and sieved according to the size, with the larger ones being more mature and fully grown. Then they are bagged and procured by roasters like us.

Depending on the varietal of the coffee (much like different mango varieties have wildly differing taste profiles), we roast the coffee in the most basic manner: by trapping them in a drum and applying heat from a gas flame. Depending on how fast we apply heat and how much heat we apply, we can control the amount of roasting undergone by the chemicals sitting within the bean. Just like how milk gets a natural caramelly sweetness when slow-cooked correctly, the sugars in the green bean caramelize to reveal natural sweet notes in your coffee if roasted carefully. Roast too less and the coffee will taste raw and grassy, roast too much and it will taste charred. This method of roasting coffee to get the best flavors from the coffee varies greatly from each batch --- indeed, the amount and types of sugars and flavor chemicals within the bean naturally depend on the varietal as well as the maturity of the fruit when harvested. 

What is Specialty Coffee?