FAQS
What is a specialty coffee?
The unique flavor of specialty coffee is the result of the characteristics and composition of the soils in which they are grown. The specialty coffee beans have little to no defects, and are graded at 80 or above on a scale of 1-100. The best climates for growing specialty coffee in South America are Colombia and Brazil, along with Peru. There are a few types of coffee’s grown in South America, but only Arabica are considered specialty coffee.
What is a coffee of origin and what is a blend?
-A single origin coffee comes from one specific place.
A blend is a coffee that is made of coffees from different origins that are selected to be blended together based on they harmonious way the flavors combine together. A blend is done to produce a different flavor than a single origin coffee.
Origin coffees come from a specific place and are produced by a specific producer. The blend is the harmonious combination of coffees from different origins with the intention of obtaining a different flavor.
How often do you roast the coffee and what level of roasting do you use?
Our coffee is roasted twice a week- so we can ensure we are offering you the most fresh, aromatic coffee’s at their peak. Our coffee can be brewed with a variety of methods: espresso, French press, and the Italian moka pot.Â
We roast weekly with the aim of offering fresh, aromatic and flavored coffees at their best. We roast versatile coffees for espresso machine, French press and Italian mocha. Some coffees have a profile according to filtering methods, so they are roasted for those purposes.
What are the tasting notes or flavors? Do you add flavors or fruits to your coffees?
We never add flavors or fruits to our coffee beans. The coffee bean shares the same components of food, such as lactic acid. This means that the coffee contains natural components with floral or fruit aromas.  A certified coffee grader determines the notes thru a tasting process.Â
We do not add any flavor or roast the coffee with fruits. Coffee beans contain natural components with floral aromas or fruit flavors, and this is because coffee shares the same components as food, such as citric, malic, or lactic acids. The procedure to determine the notes or flavors is given through a tasting process carried out by a professional with Q Grader certification.
