There are over 100 coffee varietals in the world and they are all influenced by the terrain in which they grow. For example Arabica plants are of the highest quality but do not grow everywhere. These plants need specific soil and climate conditions to reach their full potential and in most cases this can only be found in certain countries, in certain regions. Varietals that are commonly found in one country can be harvested in another and this too impacts on the overall characteristics of the coffee. For example a Giesha that originates in Ethiopia can also be grown in Costa Rica with similar but not exact flavour profiles due to the difference in terrain.
Coffee needs friends. That's why high quality coffee is usually grown on farms surrounded by shade-giving trees and plants rather than in large monocultures. The mineral composition found in soil, the regional climate, the height of cultivation, the mineral content of the water and the surrounding flora and fauna all influence the taste of a coffee.
A professional cup taster can not only distinguish between different coffee varietals but also its origin. For example a coffee from Brazil tends to be syrupy sweet and nutty, an Ethiopian is more flowery and fruity and a coffee from Indonesia often has a more wild and earthy character. These different flavour traits are all signs of individuality and what makes every coffee special and unique.
The plant itself must be cared for as it grows. Ideally the farmer will take care of it, providing water whenever necessary and use organic fertilisers to produce a biologically clean coffee. When we buy coffee we pay great attention to sustainable soil management, which preserves nature. As a Specialty Coffee Roastery it is important that the processing methods match the geographical and ecological conditions of the growing region. For example, large monoculture plantations that cause soil leaching and the loss of biodiversity have the same impact on a coffees quality as does unsustainable processing methods that, for example, consume large amounts of water in regions characterised by water shortages.
Harvesting and processing
You can find a lot more information on harvesting and processing in the knowledge section on our website
as it plays a huge role in coffee quality.
Our coffees are harvested by hand and depending on the growing region and/or farm, processing methods that best suit the coffee are determined. From Natural, Honey to Washed processing, there are many methods that are used to showcase a coffee flavour potential.
Once the coffee makes its way from the farm into our hands at the Roastery it is our job to treat the coffee with respect. As soon as the green coffee arrives our Head Roaster sample roasts, cups, calibrates, measures and repeats until the perfect profile is developed. We roast our coffees to enhance the beans intrinsic traits and bring out all that the coffee has to offer. Our espresso roasts are full bodied, easy to work with (soluble) and have sweetness above all else. Our medium (filter) roasts have a more clear, transparent and lively character. With the help of specific software programs our roaster is able to program the findings and target parameters in order to obtain uniform and controlled results.
Coffee quality doesn’t finish with the roaster, the final step is brewing, either as an espresso or a filter, at home or in a cafe. We choose to work with reputable coffee machinery that offers consistency within our products, as we believe that quality coffee can also be user-friendly. Lastly, knowledge is key when it comes to brewing great coffee. We offer brew recipes for customers as a starting point on how to achieve a tasty coffee. All our baristas are trained and willing to share their knowledge onto the customers in as much detail or as little as they require.
Quality is not just one particular thing, but a whole chain of events that takes place to get a coffee from the farm into your cup.
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