The number of small and medium roasters producing speciality roasts of micro-lots, often directly imported, is exploding as consumers come to understand that high quality coffee produced under fair conditions has a higher price than mass products. Also, as with wine, with increasing supply of high-end coffees, consumers are becoming more discerning.
My reports on roasters will follow in Spring 2025 when I will be traveling in Germany. This blog will then contain news based on interviews and personal experience.
Of course, the traditional roasting method has long been replaced by more subtle methods than the method pictured above, but the principle remains!