Specialty Coffee

Coffee is a stratified market. On one side is commodity coffee, on the other side is specialty coffee.

Commodity coffee represents more than 95% of the market. This is the coffee for everyday consumption. It is a product that is not very traceable, often roasted at high temperatures and quickly to correct the defects and heterogeneity of the raw material.

Specialty coffee is the complete opposite: traceability is total, the producer and origin are known, as are the varieties and terroir. The green coffee bean has no defects. Our job as specialty coffee roasters is to magnify this product and bring out the aromatic particularities that it derives from its origins.

Roasting is gentle, at low temperatures and over longer periods of time so that the multiple reactions that occur during roasting can give their full results. Our roasting profiles are precisely developed and are specific to each coffee, this is our signature. We are artisans: we transform a quality raw material into an exceptional final product.

It is the producer who sets the price of his green coffee, not the New York or London stock exchange. He is fairly remunerated according to the quality of his product and it is in his best interest to maintain it over time.
Our partner producers use cultivation methods that promote quality and consistency : little or no mechanization, manual selection of fruits according to their maturity over long harvest periods, sustainable agriculture to avoid soil depletion.
The artisan roaster seeks to enhance and express all the aromatic nuances that specialty coffee derives from its origins . A well-roasted coffee is the guarantee of a memorable tasting experience.

Coffee is an exceptional product

The quality of specialty coffee is guaranteed by precise specifications, defined by the SCA*, an international association bringing together coffee experts and professionals from around the world engaged in an approach to promoting the sector.

All coffees are graded on a scale of 100 at every stage of the supply chain by Q-Graders, coffee specialists who have obtained certification from the SCA. The very rigorous grading criteria range from the visual appearance of the bean to its aromatic properties.

Only a coffee that obtains a minimum score of 80/100 can be called “specialty”. As SCA certified roasters, we are promoting this new vision of coffee, focused on quality and the tasting experience. This “third wave”, an upmarket movement that began at the end of the last century in the United States and then in Great Britain, is still very confidential in France. However, it answers a legitimate question that we all ask ourselves: where does what is in my cup come from?

* Specialty Coffee Association

Support and advise

Our belief is that the promotion of specialty coffee culture cannot be done against the consumer and the coffee lover.

It is through our work that we try to make this product known, and through tasting that our customers make the difference.

We carefully select our green coffees and develop our roasting profiles to obtain balanced and harmonious results, which please a demanding clientele but attached to the simplicity of a good coffee. Specialty coffee is a passion that we love to share. We advise our customers in store or online on the purchase of their coffee, to choose the product best suited to their taste and their equipment.