After the roast
After being roasted by direct flame the beans are released on the cooling tray where they spin round and cool down. The beans take their time to cool have been subjected to tremendous levels of heat. At that moment as the cooling tray spins round the whole workshop is filled with the scent of freshly roasted coffee. Every different type of bean, be it Arabica or Robusta, or beans from different regions gives a distinctive scent.