This process was invented in Spain in 1936 and enjoyed ever since in Cuba and other Latin American countries.

It is created by adding small amounts of pure cane sugar at the end of the roasting process. The last stages of roasting produce the most heat, so rather than the sugar adding sweetness, it is burnt and coats the beans in a shiny, delicious caramel colour which gives our coffees their unique flavour and aroma.

This venerable technique provides a unique and exquisite alternative for coffee lovers while supplying more added antioxidants than standard roasts. 

The Torrefacto process allows our instant coffee to be kept fresh for longer.