OUR ROASTING IS AN ORIGINAL STORYTELLER

Coffee beans grow on trees. The majority of trees are found around the equator. Green coffee beans neither smell nor taste of coffee. They carry a grass and hay type of aroma. The taste and aroma evolves during roasting where a complex chemical reaction takes place. In fact, coffee carries at least the double amount of aromas when compared to wine. It could therefore be concluded that this is a very complex plant.

Exceptional coffee is the result of unprecedented mastery. Just like honey, wine and whiskey, high-end coffee is recognized by unique flavor. Coffee is a product of nature. It involves cultivation, various genetics of coffee trees, soil conditions, precipitation, sun, wind, altitude and many other parameters. All of these make their specifik mark on the coffee. Coffee is a seasonal commodity. After purchase and roasting we sell the coffee. The funds are returned to farmers and research. We only buy high-quality coffees which provide a sweet, clean, complex and acidic experience. Every coffee lot is roasted individually to enhance, elevate and emanate the origin and characteristics. Coffees are stored in vacuum and Grain Pro bags. We roast coffee based on conduction with moderate heat application. Our roasting philosophy is world renowned, the roasting facility is multi-award winning and roast profiling is anchored and supported by The Research Council of Norway.

Roasting is conducted on demand for private, wholesale and retail customers. Every roasted batch undergoes a number of quality checks. Please visit us for a closer description of our roasting philosophy, guided tour and cupping. 

Espresso, filter and cupping roasts are all done separate. Kindly indicate your preferred selection. For espresso, we roast specifically for your selected espresso machine with target focus on for example La Marzocco, Victoria Arduino, Rocket, Nuova Simonelli, and many more. 

With a deterministic approach and commitment, we highlight the unique terroir aromas and flavors, avoid carbonic residue with focus on berries, fruits and acidity while preserving sweetness. This, according to us, renders clarity and complexity in your chosen and brewed coffee. 

OUR DEFINITION OF COFFEE

Coffee is scored on a 100-point scoring system. Coffee scoring above 80 points is considered coffee based on quality (how good it tastes) and by origin (traceability). We would like to add a third criteria for coffee - namely the actual taste when served in the cup as the taste can be lessened during storage, roast, brewing, etc. Additionally, yet another criteria for the level of care, creativity and innovation that goes into developing new avenues in the world of coffee. 

"Specialty Coffee", a term first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. We actively do not use this "expression".

Newly picked and processed beans at the origin can show a different aromatic and flavor profile when the same beans arrive many months later at the final destination. Due to time and transport conditions, the properties and character of the beans can evolve in any direction. 

The tasting notes are evaluated by an international team currently and primarily consists of Ivica Cvetanovski and Storm Lunde. Over the years, the team has been of a rotating nature with members comprising among others Rubens Gardelli, Veronika Galova Vesela, Thore-Andre Thorsen and Alexander Nagy. Everyone holds all high international and professional level regarding coffee knowledge and merit.

The validation and scoring of the coffee undergoes, among other things, a conventional cupping and brewing according to our “1:1:1” method for the V60 which was developed for the 2017 WBrC in Budapest. Evaluation is done in accordance with WCE's WBrC score sheet. The taste notes are recorded in all categories (Aroma, Flavor, Aftertaste, Acidity, Body and Balance). The 3 most common taste notes from each member in the summation of each category are those found on the label of the coffee bag. Additionally, these findings are what is apparent in the brewed beverage in three temperature stages of the prepared beverage, namely aroma when hot, flavors, aftertaste, acidity, body and balance when hot, warm and cold. 

When more international team members are in gathered in Coffea Circulor, the better evaluation of the coffees we record. Also, it is very important to know how the coffee performs during other atmospheres, conditions, water and so on. Therefore, international members located on various continents is key.

This approach sets new standards rather than the pre-set quality score that has been applied further back in the chain of events. The score which is visible on the packaging and for the coffee description (synopsis) on the web enables customers to make a conscious judgement.