Before the coffee is roasted

Sometimes we cannot order a particular coffee because its shipment has not reached Europe or has been delayed. We may wait several weeks for the beans we want.

Supply is not the only challenge. Bean quality is another issue faced by roasteries, including ours. One lot may taste extraordinary after roasting, while the next—from a new harvest, for example—may be much less impressive.

That happened with our Ethiopian coffee. A lot from 2009 was among the best coffees we sold, but the beans that arrived in 2010 had little in common with that memorable cup. If a lot does not meet our expectations, we return it where possible or, unfortunately, write it off.

When ordering a coffee we have not offered before, we try to learn everything we can: the harvest, bean quality, suggested roasting approach and, above all, its flavour.

Experience tells us that many of our customers prefer balanced coffees or those with a pleasant bitterness to very bright, acidic cups. We also have enthusiasts for the latter style, though fewer of them.

That is why coffee descriptions distinguish pleasant acidity from an unpleasant sourness, and a balanced bitter note from harsh bitterness. We will explore these flavour differences in another post.

As you can see, sourcing and roasting coffee for you is not always straightforward. We make every effort to find beans that will delight your coffee-loving palate.