! Bonnes fêtes !
Notre torréfacteur prendra une pause du 24 décembre au 26 janvier 2025.
Les commandes passées (pour expédition) pendant cette période seront honorées à partir du 27 janvier 2025.
Par contre, les commandes passées (pour un retrait au restaurant) continueront de fonctionner normalement durant cette période.
Nous vous souhaitons de très belles fêtes de fin d'année.
Specialty Coffee Roaster
Des cafés d'exceptions tout en couleurs !
A HIGH QUALITY COFFEE
UNIQUE FLAVORS
The Specialty Coffee (100% Arabica) is an unrivaled coffee.
It must grow at more than 800 m altitude and in a particular geographical area.
This exceptional characteristic is the result of very strict specifications defined by the SCA (Speciality Coffee Association).
In order to obtain a “score” of at least 80/100, the smell, aroma, aftertaste, acidity, body, harmony, etc. are analyzed.
TO RESPECT THE ENVIRONMENT !
Respecter l'arbre, c'est cueillir le fruit pourpre (aussi appelé cerise) uniquement à la main, afin de choisir les fruits arrivés à maturation.
Le jour même le fruit sera traité (en fonction des terroirs, sans mélange) : épluchage, fermentation, lavage, triage, séchage au soleil.
Les fermes respectent la Nature où poussent les caféiers et veillent aux respects des bonnes conditions de travail des fermier.e.s.
DRYING METHODS:
Natural
The cherry is placed and turned over regularly on large terraces (or patios) and African beds to dry there thanks to the wind and the sun (3 weeks). She is covered by sheets at night, to protect her from humidity. It will then be stripped and classified by size.
Washed
The cherry skin is removed by a machine then left to ferment (12 to 72 hours) in large cement vats. Once the process is complete, the grains are washed in trenches with running water and sorted through traps according to their weight. The drying method will be identical to natural.
Honey
This treatment combines the washed and natural method. The “Honey Process” consists of pulping the coffee cherry (while leaving the mucilage on the beans). Then the cherry is put in the sun to dry. The grains are stirred regularly to prevent grain fermentation. There are different recipes (defined by the quantity of mucilage preserved). White and Yellow Honey: the cherry is washed just after pulping. Gold, Red and Black Honey: Cherry retains more mucilage volume.
Artisanal roasting in Provence 🇫🇷
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