ROASTING

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.

Just like honey, wind and whiskey, specialty 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.

OUR DEFINITION OF SPECIALTY COFFEE

Specialty coffee is scored on a 100-point scoring system. Coffee scoring above 80 points is considered specialty coffee (how good it tastes) and by origin (traceability). We would like to add a third criteria for specialty coffee - namely the actual taste when served in the cup as the taste can be lessened during storage, roast, brewing, etc. 

The tasting notes are evaluated by an international team currently made up of Ivica Cvetanovski, Anthony Nguyen, Mauro Laruffa and Storm Lunde. Over the years, it 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. 

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.