Now in a granulated form, the coffee has been carefully packaged in jute bags before being roasted. It then undergoes one of the most important stages in the process. It is a stage, which can be quite long, that determines the characteristics of the coffee, such as the aroma and its dark colour. This stage, which involves heating the coffee beans, will change the appearance of these coffee beans, both their colour and their size. The green coffee beans lose their humidity and get rid of their oil. This is an art where the skill of the Trottet Café coffee-roaster makes all the subtle differences to the coffee: its softness, its fragrance and its flavour. The roasting can be done in the traditional method, with coffee drum roasters that roast the coffee beans for 20 minutes, as is the case for Trottet Café. The roasting is short for the Robustas, average for the Arabicas and long for the Espresso.