ING ROAST 25 - Fluid Bed Roaster
NMR 6 - Automated Drum Roaster

Our goal is to provide our customers with quality lifetime coffee roasters, for maximum capacity and control.

SPECIALTY COFFEE being tied to a complex regulation than industrial coffee, which classifies the qualities by the large sizes of the green beans, Supremo or AA being the highest quality. In the world of SPECIALTY COFFEE, the rules are very different. Sensory evaluation is key in the preparation of SPECIALTY COFFEE. It is convenient for us to respect more than the appearance and the sizes of beans that define the prices of industrial coffees and if they stay within these limits, industrial coffees will never be able to compete at the taste level with SPECIALTY COFFEE. This proposal is based on the development of SPECIALTY COFFEES for comercial roasters, with the concern of obeying the empirical rules of SPECIALTY COFFEE and optimizing a production where a large-scale supplier is sought at a competitive price.
We do recommend the above material as produce by the Eng. Nelson Moya. Promain Ingenieria LTDA.
It is unique in this level of knowledge about SPECIALTY COFFEE:
– Crop
– Process of beans, and
– Coffee Roasters Engineering.
At this point we would not recommend any other manufacturer.

ROASTER NMR-25

NMR

Coffee Roasters 
“Delve into an extra dimension.”

Hand-Made in the Capital of Colombia by craftsmen.
These new NMR Coffee Roasters offers the highest quality standard build with front-line technology and top roasting performance.

NMR system is made for Coffee Roasters that are looking to achieve extra dimensions in espresso roasting.
70%CONVECTION-30%CONDUCTION
3 capacities.
TOSTADORA NMR-6
TOSTADORA NMR-12
TOSTADORA NMR-25

ROASTER NMR-12
ROASTER NMR-6

ING

The most exigent roasters will squeeze out beautiful and modern profiles for drippers, immersions or espresso

Hand-Made by highly qualified Colombian craftsmen.
The ING-ROAST Coffee Roaster is the flagship jewel of the company.
It’s probably the most precise way to pass from a green been to a roast bean only with Air- Flow.
Liquid fluid roaster that evolve for more than 15 years. Today, with the highest quality standards built and latest- new technology.

LIQUID FLUID COFFEE ROASTERS
100% CONVECTION
3 CAPACITIES
ING-ROAST-12
ING-ROAST-25
ING-ROAST-50

THE INSETTING

agroforestry insetting for coffee WHAT IS INSETTING AND HOW DOES IT WORK? INSETTING — Enseignement provenant de IPO (https://www.insettingplatform.com/an-insetting-story/) The

Read More »
SOIL EROSION

The Coffee T+ank Project Soil Erosion: Types, How to Avoid and Control It… Erosion degrades soil quality and is one

Read More »

Pacamara, Huila, Bruselas, 1670 msnm

$60.000 $55.000

¿Cuál es la variedad Pacamara?

La variedad Pacamara es la creación del Instituto Salvadoreño para Investigaciones del Café en 1958, resultado de un cruce de las variedades Pacas y Maragogipe.

What is the Pacamara variety?

The Pacamara variety is the creation of the Salvadoran Institute for Coffee Research in 1958, the result of a cross between the Pacas and Maragogipe varieties. 

Bourbon Rosado, Huila, Bruselas, 1670 msnm

$60.000 $55.000

¿Cuál es la variedad de bourbon? ¿Debe llamarse bourbon rosado o simplemente Rosado?

WCR describe la variedad Bourbon como una planta alta, de rendimiento medio con hojas de color verde en las extremidades, que tiene el potencial de producir un café de buena calidad a gran altitud. Es una mutación natural de la planta Arábica, la cual ha crecido de forma silvestre en Etiopía durante muchos siglos.RD2VISION afirma que parece que vamos a llamar a este varietal, Rosado, y no Bourbon como el varietal Rosado viene directamente de Etiopía y no tiene herramientas genéticas de cualquier Bourbon). Pink todavía tiene algunos complejos sensoriales muy interesantes. ==> Según Christophe Montagnon (PARIS-FRANCE-RD2 VISIÓN / Laboratorio Genético, Director) 

What is the bourbon variety? Should it be called  Bourbon Rosado or simply Rosado?

WCR describes the Bourbon variety as a high and medium yielding plant with green leaves that has the potential to produce good quality coffee at high altitudes. It is a natural mutation of the Arabica plant, which has grown wild in Ethiopia for many centuries.RD2VISION states that it seems that we will call this varietal, Rosado, and not Bourbon as the varietal Rosado comes directly from Ethiopia and has no genetic tools of any Bourbon). Pink still has some very interesting sensory complexes. ==> According to Christophe Montagnon (PARIS-FRANCE-RD2 VISION / Genetic Laboratory, Director)

Ombligon amarillo, Huila, 1670 msnm

$58.000 $55.000
This coffee has been cultivated in Huila at El Viso neighbour farm. Processed and shipped by Fredy Cordoba.The coffee was carefully roasted and packed and soon into your cup.We hope you will enjoy enough to send us a little feedback.The Coffee T+ank Team.Please read description below.

Bourbon Rosado, Huila, El Viso, 1475msnm

$60.000 $55.000

¿Cuál es la variedad de bourbon? ¿Debe llamarse bourbon rosado o simplemente Rosado?

WCR describe la variedad Bourbon como una planta alta, de rendimiento medio con hojas de color verde en las extremidades, que tiene el potencial de producir un café de buena calidad a gran altitud. Es una mutación natural de la planta Arábica, la cual ha crecido de forma silvestre en Etiopía durante muchos siglos.RD2VISION afirma que parece que vamos a llamar a este varietal, Rosado, y no Bourbon como el varietal Rosado viene directamente de Etiopía y no tiene herramientas genéticas de cualquier Bourbon). Pink todavía tiene algunos complejos sensoriales muy interesantes. ==> Según Christophe Montagnon (PARIS-FRANCE-RD2 VISIÓN / Laboratorio Genético, Director) 

What is the bourbon variety? Should it be called  Bourbon Rosado or simply Rosado?

WCR describes the Bourbon variety as a high and medium yielding plant with green leaves that has the potential to produce good quality coffee at high altitudes. It is a natural mutation of the Arabica plant, which has grown wild in Ethiopia for many centuries.RD2VISION states that it seems that we will call this varietal, Rosado, and not Bourbon as the varietal Rosado comes directly from Ethiopia and has no genetic tools of any Bourbon). Pink still has some very interesting sensory complexes. ==> According to Christophe Montagnon (PARIS-FRANCE-RD2 VISION / Genetic Laboratory, Director)