Let’s talk good coffee. And when it comes to good coffee, there’s only one option: Specialty Coffee.
We’ve been passionate about it for over 10 years, since the first time we came across it: with Aussies & Kiwis in London.
According to the SCA:
Specialty coffee can consistently exist through the dedication of the people who have made it their life’s work to continually make quality their highest priority. This is not the work of only one person in the lifecycle of a coffee bean; specialty can only occur when all of those involved in the coffee value chain work in harmony and maintain a keen focus on standards and excellence from start to finish. This is no easy accomplishment, and yet because of these dedicated professionals, there are numerous specialty coffees available right now, across the globe, and likely right around the corner from you.
Specialty Coffee, also known as third wave coffee, is about improving all aspects of the coffee chain, especially conditions of the farmers. A fairtrade coffee, traceable and organic.
But there’s more: specialty coffee, as opposed to commodity coffee, is characterised by the quality of the beans and their production: almost no defects, harvested at peak ripeness and roasted the way it should: naturally and keeping in consideration the flavours and cupping notes. The ultimate goal is to serve an extraordinary cup so our skills as Barista as just as important as all the work previously done on the beans.
We work with 2 of Spain’s top roasters: Ineffable Coffee Roasters – From Seville & Puchero – Roasters from Valladolid
