After being stored in bags for 90 days, the seeds share moisture in the seeds to get an almost equal percentage of moisture. To make it easier to roast coffee when exposed to heat, it will be almost equally ripe. And the coffee husks from dried coffee, called Gala Coffee, when the husks are complete, are called coffee beans, so they can be roasted. Coffee roasting is the heating of coffee beans, which has many forms and methods until it has a fragrant smell and is popular among each drinker. As for Mariya Farm, Doi Mae Salong, there are 3 levels of roasting:

1. Light roasting will have a sour, slightly astringent taste and a peanut smell because the heat will only get to the outside, causing the embryo skin to not fall off and the embryo part to be heated until cooked.

2. Medium roast will have a slightly sour taste, no astringency, sweet, smooth, not much bitterness from being exposed to more heat. The astringency is caused by the embryo skin peeling off, the embryo inside is starting to ripen, there is a second cracking from the heat reaching the inside.

3. Medium-dark roast will not be sour, bitter, or astringent. Suitable for mixing with milk or cold brewing.