Our Practice

At Reyach, we take each and every step of our process meticulously. We have come a long way to achieve sound knowledge on characteristics of coffee beans from various country origins, professional coffee roasting techniques and differentiating the complex taste of coffees. From green bean sourcing to the coffee roasting and tasting, each of the processes is repeated and fine-tuned to ensure the highest quality is achieved.

Whether the coffee is of a single origin or in a combination, we insist on finding the best roast profile that is unique and essential to highlight the desired flavour attributes of each coffee. With our true devotion, our goals can be reached – extraction of coffee maximised, coffee flavour brought to its rapid level, natural sweetness preserved, and finally a good balance of organic acids is generated. This is all done to ensure our products reach its highest quality and consistency.
Green bean is an agricultural product which naturally changes its characteristics through ageing. The freshness of green beans is important and it determines the outcome of the final coffee products.

To sustain quality, we only select “recently cropped” green beans for our products. Every effort is made to maintain and ensure the freshness of green beans we select. Moisture & Density tests are performed for every batch of green beans used. Visual inspection for colour and hardness of green beans are also part of the process. Additionally, processing and storage are carefully and accurately implemented to ensure the freshness of our green beans is well maintained.
Roasting is a crucial process that directly affects the taste of coffee. Think of it as a piece of prime steak you have carefully chosen for a special dinner. The method of cooking will significantly affect the taste of the steak. Under or over cooking it will jeopardise the quality of the steak. For coffee, we have a scale of 8 levels from very dark to very light roast. The lighter the roast, the more acidic the taste. Different roasting levels of the same bean result in variable equations of sweetness, balance and aroma of the coffee. As such, the most desired flavour attributes of each type of coffee beans can only be achieved through the precise control of roasting. Every single parameter on each roasting batch is recorded with appropriate adjustments which allows to derive the best roast profile specific for each type of coffee beans.
More tests Once our coffee is roasted, we perform a series of tests, such as colour test. The colour of roasted coffee beans has a direct correlation with the degree of roasting, hence the flavour of coffee. Colour measurements of the same batch are taken individually, starting from whole roasted beans and ground coffee with the assistance of laboratory equipment like Agtron readings (values of the colour). We conduct analysis on Agtron readings to determine roast consistency. We then aim to find a “sweet spot” that represents a tactful and appropriate roast level that meets our high standard specifically tailored to your needs.
Cupping is a professional method to evaluate the taste of coffee and this includes assessing its acidity, fragrance/aroma, body, sweetness, aftertaste, uniformity, balance and cleanliness. Coffee lovers or traders are welcomed to have a group discussion to explore any defect on each different coffee, as well as to share any comments about its taste.

After cupping, we repeat the process and refine the craft of coffee.