About Us

80plus is an independent project of Agricola Marcilla with the aim to bring specialty coffee to the general public.

Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.

IT MEANS

– Knowing where the product comes from, who cultivated and harvested it.

– Experimenting with the best roast profile for each and every single origin, (not leaving it undercooked by not evolving its real potential and leaving its volatile compounds underdeveloped, nor overcooking it by developing more roast aromas than the coffee’s own).

– Adapting not only the perfect roast color but the perfect time of roast for each coffee, for each extraction will require a faster or a slower roast (did you know that you can obtain the same color roast at different roasting times? But the sensory and extraction potential will be completely different. So filter and espresso roast is not only about color but about the time too!).

TEAM

JORDI, the third generation of a roasters’ family, has coffee flowing through his veins, as his grandfather was one of the starters of the big coffee business in Spain. He has had the great opportunity to live coffee from inside out, he knows it as the five fingers of his hand, and with this project he wants to share his passion for a sustainably sourced great product and collaborate with the producers directly as much as possible. He is also the roasting mastermind of 80plus.

ANNA is convinced that a smile is the best presentation card. Dedicated her career exclusively to coffee, working in marketing, copywriting, design and photography for big and small brands around Europe. Now Anna is the person in charge of the image of 80+ and communication with customers. In case of doubt, dial her number, she will be happy to help.

ANETE has a background in Gastronomic Sciences from the university of Slow Food, she has always had a peculiar attention to the small, sustainable and excellent products. After working for three years in the R&D in a famous coffee company in the espresso homeland in Italy, cupping from the most commercial to the best coffees around the world, she has acquired her Q grander certificate. She pulls all the strings together of the 80plus project and is incredibly happy to have to opportunity to source the green coffee.

COFFEES

How do we buy and how do we roast the coffee?

We buy coffee based on its seasonality to always have a fresh crop on our hands to offer to our customers. We try to have different profiles, easier chocolaty coffee for specialty beginners, and more funky and interesting for the brave. We like to cup coffee together with baristas and our clients to choose the best profile for each and every single one of them. This also gives us the possibility to develop good and close relationships and exchange opinions and recipes of extractions.
We source our coffee from specialty coffee traders that invest time and effort in the producers to improve their livelihood and coffee quality each year, and we are moving towards buying more directly from the producer, which gives us more insight on the coffee and gives us a better connection and feeling of the product.

We don’t have a specific day on which we roast. WHY? Because we believe the fresher the roast the better, so we roast directly when you ask us for fresh coffee.

WE ROAST ON

IKAWA
sample roaster for cupping and for experimenting possible roasts for various extractions

PETRONCINI
of 2kg for very special small batch coffees

VITTORIA
25kg, our regular roaster

PROBAT
120kg for a more stable roast for bigger clients that consume more coffee

KEY WORDS

SUSTAINABILITY

We want to work in as a sustainable way as possible, working on packaging, on the coffee buying, the relationships of all the actors along the production chain.

CURIOSITY

We want to try different coffees, roasts, different extractions to really understand a potential of a coffee.

SHARING

We don’t want to hide anything, sharing is what coffee community needs the most to grow and to develop as best as it can.

FRIENDLY

We are no coffee snobs, we like to work with professionals in coffee and with people who know very little, as we believe it is crucial to be open to everyone.