A New Trend on the International Market

For over 20 years, our roasting process has enabled us to offer the perfect balance between technology and art. Our team respects the factors that affect the taste of coffee. Growing conditions, separation methods, processing and shipping all have an influence on how coffee will taste.

The main problem coffee producing countries are faced with is the lack of infrastructures and expertise – two essential elements that ensure profitable and efficient secondary and tertiary coffee processing. Added value is virtually non-existent, which limits the return on investments this economic activity could provide.

Thanks to the roasting facilities it has established in producing countries, Café Marc Robitaille adds value to harvested coffee. Indeed, for the resource to undergo secondary processing, coffee beans must be roasted in the country of origin. This approach gives producers a substantially higher selling price for their products.

Café Marc Robitaille has crafted a solid expertise in roasting coffee. Each step of our process is highly supervised to achieve roasting perfection. Our facilities use leading edge procedures to monitor the complex roasting process. Extracting the best aromas and flavours is an art, and our expertise allows us to capture the delicate taste of every coffee bean.

Café Marc Robitaille uses traditional methods to roast only small amounts of coffee at a time. This type of roaster allows our experts to control the quality of the product, set a perfect roasting temperature and time and obtain the best quality coffee out of the beans we process.

Single origin coffee blends are prepared in on-site roasting facilities every day. This type of roasting procedure is the new trend in the coffee industry and guarantees that our product is always fresh. By setting up roasting facilities in producing countries, the coffee resource remains within the country of origin, thereby increasing the selling price considerably, creating jobs in the community and helping to develop markets in the surrounding area.

Years of experience have made Café Marc Robitaille a master in the art of roasting coffee for small markets. Taking into consideration aromas, humidity, temperature, and especially the history of a given type of coffee - in other words its origin - is the key to roasting any coffee.