For us, showcasing the best coffee possible means working closely with the right coffee farmers, producers, exporters and co-operatives; those that are willing to develop, evolve and adapt as together we target ever-improving quality in the cup. Working with the same people each year helps both parties develop quality, however we will always look to foster new relationships with those who are producing great coffee. The search for better coffees is never ending and is a journey we relish.
We focus our purchasing on Ethiopia, Kenya, Rwanda in Africa, the Central American countries of El Salvador, Costa Rica and Guatemala with Colombia and Brazil being our focus in South America.We do also make smaller, occasional purchases from other producing countries such as Burundi and Ecuador if the right coffees come along.
‘Clean, sweet and fresh’ is the guiding principle behind every batch of every coffee we produce. Initially, this means sourcing coffee from growers who pay close attention to all stages of harvest and processing, but at our end we feel the responsibility lies with us to ensure that our roasting is always...
Careful. We want to showcase the intrinsic quality of each of the coffees we serve, meaning that we don’t want to taste the influence of the roasting process itself. We’re looking for our roasting to be transparent; merely a process by which we unlock the coffee’s potential.
Consistent. We don't think that getting it right every now and then is good enough. We employ a combination of roasting intelligence software, strict quality control and a healthy dose of honesty to ensure every bag of coffee you receive is up to standard.
Considered. In order to ensure that our guides are in the right places, and that the coffee is still as fresh as the day we started serving it, a rigorous self-critical quality control programme is essential. Even when our coffee passes all in-roasting quality checks, we still evaluate every single batch by taste, on three separate occasions. Just to make sure.
There’s a wide range of brewing equipment you can choose from. The two main things you should consider are the flavor profile you want and the ease of use.For filter/pour over brew devices, the most famous ones are the Chemex, Hario V60, and Kalita Wave. A pour over coffee tends to have a cleaner profile than an immersion one.
The main immersion brewing devices, on the other hand, are the AeroPress, French press, and Clever. These are associated with greater body.
However, there are many more types of brewing devices! You’ll find innovative refinements on the traditional pour over methods, brewers designed specifically for use on the go, batch brewers, and more.
You should also take into account your serving vessel and filters. Different filters will catch more or less of the oils in coffee (and, of course, will also have an impact on the environment).