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.
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.
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New year, new coffees
/in newsHere we are with our three new coffees, we were very excited to finally find some different, juicy, sweet ones that we could use both for filter and espresso extractions.
How can you choose the best one for you?
Do you prefer easy or funky? Do you like brightness or creaminess? What extraction do you like best?
Coffee and wine
/in news“Variety”, “terroir”, “micro-climate”, “the producer’s hand”, all of these concepts sound pretty familiar if you know something about wine, right? Well, believe it or not but they are just as important in the production of coffee, especially when we talk about the sensory characteristics that we find in the final cup. It is quite common that people ask us coffee professionals about the coffee of Central America or Africa, about its taste and production but the truth is if I ask you “What does the wine of France taste like?”, wouldn’t you be a bit confused? Which wine region are we talking about, Bordeaux, Rhone Valley, but what about the producer, they’re all different!