APPROACH TO BEAN SELECTION AND PRICING
Each coffee we buy and sell has passed through Rubens' insane cupping protocol which includes a strict blind tasting and blind selection. We just buy what we think is the best in any specific moment of the year without being influenced by flamboyant labels, strange or fancy coffee varieties or farmer's name. Each coffee lot we buy is fully traceable, coming from only fresh in-season crops, and is selected first and foremost for its real quality.
While the main parameter in setting the price of the lots is the taste in the cup, reflected in the quality score, we also take into account how easy - or rather, how difficult - it is to get our hands on a particular lot. This parameter is reflected in the rarity score: if the lot is a micro- or nanolot, with only few bags available worldwide, if it comes from high elevations where the yields are naturally quite low, the rarity score will be high. But " a great lot" does not equal "a nanolot": sometimes really high-quality and tasty coffee is available in bigger quantities, and since our selection is guided by the taste, we are keen to bring these coffees to you too! In this case the rarity score (and, consequently, the price) will be lower. Thus, do not be surprised if between two coffees the one with the higher quality score costs less: most likely, it is because the rarity score is lower, while the lot with higher price is less accessible - and more rare.
All our coffees are tested with many different roast profiles before going into our coffee bags. Each roast profile is carefully crafted by Rubens, World Coffee Roasting Champion and 4 times-in-a-row the Italy Coffee Roasting Champion.We believe this to be a huge guarantee of a consistent quality since he is quite a perfectionist about the roast profile optimal for highlighting terroir flavours of each coffee lot.
Every coffee lot has its own history and specific growing conditions therefore reacts to each roast profile we apply in a very unique way; there are no fixed rules, and that is why we do extensive cupping sessions before deciding the optimal roast solution. We strongly believe that there is only one ideal roast profile for each single lot to express its terroir, therefore our roasting style is only influenced by the coffee itself rather than the final brewing method.
Yes, we have just one roast both for espresso and filter!
We want to highlight unique terroir aromas and flavours, and to avoid as much as possible any roasty taints, and that is why all our coffees are bright and clear. We roast on a fully customised roasting machine to have perfect control over crucial parameters like heat transfer (we chose the drum metal material) and to manage the airflow seamlessly.
REST PERIOD AND CONSERVATION
Freshly roasted coffee contain carbon dioxide (CO2) that gives to the final cup a roasty and smokey flavor during the first days after roast, that is an experience we want you to avoid.
We recommend to let coffees rest for at least 4 days after roast in case of filter brews, and 8 to 10 days for espresso brews. The peak of aromas happens during the first 3 weeks after roasting, but if the coffee has been kept closed in our original packaging, we have tasted coffees that still possessed good flavours even after 8 months from roasting.
We only ship whole beans, - we do not grind them or produce capsules, as we are keen on preserving the aromas and flavours of coffee as much as possible.
We suggest to freshly grind only the amount of coffee you need to brew in order to get the best flavors into your cup, and to keep the beans into the original zip-locked bag at room temperature, avoiding direct sun or light contact.