Numerous and elaborate processes occur prior to our taste buds stepping in when tasting high-quality coffee. During the roasting process the raw (and green looking) coffee beans transform both chemically and physically; they shed about 20% of their mass whereas they increase in volume. The chemical reactions that occur within the bean during the roasting process is what lastly grants it its unique and popular taste.
An overview of the roasting process:
Following harvest in one of many different climate zones around the globe, the raw coffee beans are transported in sacks of about 60-70 kg each. Upon delivery at the roastery they get stored in large containers after an initial filtering and cleaning, ensuring the removal of dust particles and other forms of dirt. From the containers they are then moved into large ovens where they will be dried prior to being roasted.