Philosophy: Selection and Roasting

At Caseta, we believe that specialty coffee should reflect the work done throughout the entire production chain, from origin to cup. Our role as a roastery is to understand the characteristics of each batch and develop a coffee that reveals its potential without hiding its origin identity.

Every decision begins long before roasting.

How we select our coffees

All Caseta coffees are chosen after tasting and evaluating samples from specialized importers and trusted producers.

During selection, we analyze several factors, including:

origin and traceability;
producer history,
botanical variety;
cultivation altitude;
processing method;
consistency between batches;
sensory profile.

We do not seek to build an extensive catalogue. We prefer to select a reduced number of coffees, dedicating time to the development of each origin and ensuring that each reference adds something distinct to the collection.

Each origin requires a unique approach

There is no universal roasting profile.

A washed coffee grown at high altitudes behaves differently from a natural coffee of lower density. The physical structure of the bean, moisture content, variety, and processing directly influence how coffee absorbs energy during roasting. For this reason, each origin is developed individually.

The goal is not to create the same flavour profile for all coffees, but to identify the point at which each batch best expresses its sweetness, texture, clarity, and complexity.

Roast development

The development of a new coffee involves several test roasts.

Small changes in the thermal profile can significantly modify the perception of sweetness, acidity, texture, and cup balance. Each batch is evaluated and adjusted until it reaches the profile defined for that origin.

This process allows each coffee to be developed according to its own characteristics, rather than following a common recipe.

What we look for in the cup

At Caseta, we prioritise balanced, transparent, and consistent coffees.

We value profiles that allow for clear identification of the origin, respecting the work done by the producer and preventing the roast from overpowering the coffee's natural characteristics.

Each profile is developed to provide ease of extraction and consistency, both in espresso and filter methods.

Quality control

All batches undergo a quality control process before being made available. The evaluation includes sensory analysis and consistency verification between roasts, allowing confirmation that the obtained profile corresponds to the defined criteria for that origin.

Whenever applicable, the sensory evaluation includes tasting performed by a licensed Arabica Q Grader professional, using internationally recognised methodologies for evaluating specialty coffee.

The objective is to ensure that each batch maintains the expected identity and offers a consistent experience, cup after cup.

Frequently asked questions

Why does Caseta have a small catalogue?

Because we prefer to deeply understand each origin and dedicate time to the development and knowledge of each coffee, rather than increasing the number of references without the same level of monitoring.

Are all coffees roasted the same way?

No. Each origin has its own characteristics and requires a specific roasting profile to reveal its potential.

Why can two coffees from the same origin taste different?

Coffee is an agricultural product. Variety, harvest, processing, and growing conditions vary between batches, making it necessary to adapt roast development.