Our COFFEE
What is Specialty Coffee?
It refers to the whole process, from farmer to cup, using single origin coffee beans. In essence, specialty coffees are grown in special and ideal geographic micro-climates that produce beans with unique flavor profiles and are distinctive because of their full cup taste with little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced. Underlying these ideas, specialty coffee beans would always be well prepared, freshly roasted, and properly brewed.
Specialty coffee should not be confused with "gourmet" or "premium" coffee. These are marketing terms with no defined standards. According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale is graded "specialty."
Grading:
Our coffee is Q graded by a licensed Q Grader certified by the Coffee Quality Institute (CQI). This means each bean varietal selected is evaluated based on criteria designed to uphold the standards set for specialty coffee by the Specialty Coffee Association of America (SCAA). This ensures we select the level of quality we’ve come to expect.
Region:
ARMENIA, QUINDÍO, COLOMBIA - COLOMBIA COFFEE TRIANGLE
Farm:
In the Central and Western Andes of Colombia, high in the mountainous valleys covered in volcanic activity, lie the coffee farms that produce our coffee. With close proximity to the rainforest, this region contains the ideal conditions for producing some of the highest quality specialty coffee on earth.
Sustainable farming practices ensure the land that produces the coffee is well maintained and taken care of, resulting in a higher quality coffee in your cup. The specialty segment of the coffee market delivers more benefits to farmers than the commodity trade. This directly contributes to supporting coffee producers to build a better community for themselves.
Preparation:
The simple, almost ceremonial, preparation of coffee comes in many forms. We roasted each type of coffee to compliment specific preparation methods (pour over and Armenian style). While most coffee companies solely focus on roasting the beans, we decided to take it one step further and match the roast with the style of brewing method so that we maintain the integrity of the bean and its flavor profile.
Our Minias After Dinner Roast is thoughtfully crafted for the rich tradition of Armenian coffee. Roasted to a medium profile, it achieves a perfect balance of caramelized sweetness and medium citric acidity, essential for creating the velvety foam that defines this brewing style.
This is not your typical grandmas Armenian coffee. With a fragrance of dulce de leche and notes of caramel, sugarcane, and dark chocolate, its silky body offers a luxurious finish, perfect for savoring after a meal or share in moments of connection.
Our Tigrero Morning Roast pays tribute to the visionary founder of Armenia, Colombia, embodying the essence of its vibrant coffee culture. Meticulously sourced and processed, this roast delivers a deliciously juicy cup, crafted to shine in a pour-over brewing method.
Carefully roasted to a medium profile, it retains a lighter nuance that highlights the natural 240 hour anaerobic fermentation of the beans, enhanced by the rich soils and high elevation of its origin. The result is a cup that keeps calling you back.