Our Coffee
Speciallity coffee
Specialty coffee can consistently exist through the dedication of the people who have made it their life’s work to continually make quality their highest priority. This is not the work of only one person in the lifecycle of a coffee bean; specialty can only occur when all of those involved in the coffee value chain work in harmony and maintain a keen focus on standards and excellence from start to finish. This is no easy accomplishment, and yet because of these dedicated professionals, there are numerous specialty coffees available right now, across the globe, and likely right around the corner from you.
Single origin
The concept of single origin coffee has been around for quite a while, but few understand what exactly a single origin coffee is. Part of this may be because ‘single origin’ can be defined in more ways than one, some definitions more specific than others. We can commonly define a single origin coffee as one that is grown within a single known geographical location. The beans may be the product of a single farm or a collection from a single country. It may seem like a minuscule distinction to make, but factors including soil acidity and mineral levels, type of fertilizer used, and the timing of harvest can all affect the way a coffee tastes.
So how specific does the origin of a coffee have to be in order to truly be a single origin coffee? A newer label, single origin blend, refers to a blend of coffee beans from different farms within a geographic region. Whether or not this “counts” as single origin is up for debate. A more precise definition of a single origin coffee is a selection of beans from a single coffee farm that uses one processing method and one roasting method. This definition gets very specific with its requirements, aiming to highlight the coffee of the region as much as possible.
For those interested in trying single origin coffees, here are some of the general tasting notes by location:
Central America: Brown sugar, cocoa, and spice; balanced and smooth
South America: Sweet and medium-bodied
Brazil: Chocolate with some spice Agua Limpa
Africa: Full flavor and bold aroma
Middle East: Sweeter, with fruity undertones
Kenya: Bright, juicy, sweet, tart, and tropical, Gakayuni AA, Karimikui AB
Ethiopia: If naturally processed– sweet berry; If washed– jasmine and lemongrass Gelana Abaya
Sumatra: One of the most distinct and identifiable origins- rich, earthy, full-bodied, Gegarang Village
Indonesia: Smoky and toasted
Espresso Blend
The process of creating these blends requires experience and passion. The most important elements are the choosing suitable coffee beans, blending them in the right proportion, choosing the right temperature while roasting, and planning the perfect roasting time. The effect gained: balanced, full flavour, nice body colour and amazing combinations with milk.
FAIRTRADE & ORGANIC
In order to characterize the coffee as Fairtrade and to be certified it should fulfil a set of strict rules. Farmers get the suitable price for the coffee, and employees get regulated wages in decent and safe work conditions. Child labour is strictly forbidden. These rules are regulated by a world organization called FLO – Fairtrade Labelling Organizations International.
Our coffees have an Eco certificate – artificial compost can not be used during processing and genetically modified coffee is not allowed, thus enabling extraction of additional flavours and aroma.