Ethiopian Coffee: Taste, Tradition & Terroir

In the world of specialty coffee, Ethiopian coffee is not only one of the most beloved but, more importantly, also considered the very birthplace of coffee.

With distinct flavors, classic fruity notes and a light, tea-like texture, Ethiopia’s coffee tradition dates back many centuries.

In this article, we will explore the history and tradition of coffee in Ethiopia. What makes this origin so unique and renowned? How do locals consume the coffee they produce? What is the social role of coffee?

Introduction: Ethiopia, the Land of Origins

Horn of Africa

Ethiopia, located in the Horn of Africa, is a country rich in history, culture, and natural beauty. Known as one of the oldest nations in the world, Ethiopia boasts a unique heritage that includes ancient civilizations and breathtaking landscapes. It is the only African country that was never colonized – although they tried it! – maintaining its rich traditions and identity throughout history.

The country’s geography ranges from the towering peaks of the Simien Mountains to one of the hottest places on Earth, Danakil Depression. Ethiopia is also home to several UNESCO World Heritage Sites, including  the ancient city of Aksum.

Ethiopia, known as the “Cradle of Humanity,” holds historical and geographical significance due to early human fossils like “Lucy.”

Its rich culture is expressed through music, art, and cuisine, with injera, a sourdough flatbread, as a staple.

Ethiopia’s greatest gift to the world is coffee, deeply rooted in its culture for centuries.

The Birthplace of Coffee

Ethiopia is widely recognized as the birthplace of coffee, home to the legendary story of Kaldi, the young goat herder who discovered the energizing effects of coffee beans.

According to legend, Kaldi noticed that his goats became unusually energetic after eating the red berries from a particular plant. Curious, he tried the berries himself and experienced a newfound vigor. Excited, Kaldi brought the beans to a monastery, but a disapproving monk tossed them into the fire.

As they roasted, a rich aroma emerged, leading other monks to brew the first cup of coffee. The drink kept them awake during prayers, and its energizing effects soon spread beyond Ethiopia.

Over time, coffee became deeply woven into Ethiopian culture, evolving from a chance discovery into a cherished tradition.

 

Ethiopia’s Landscape and Terroir: The Perfect Environment for Coffee

Ethiopia’s diverse landscape and unique terroir make it an ideal place for coffee cultivation. The country’s high-altitude regions, such as Sidamo, Yirgacheffe, and Harrar, benefit greatly from cooler temperatures, as they slow down the maturation process of the coffee cherries. This extended ripening period allows for a more complex development of sugars and acids. This results in the distinct floral, fruity, and wine-like notes that Ethiopian coffee is famous for. Moreover, the volcanic soil found in many of these highland regions is rich in essential minerals, further enhancing the depth of flavor and aroma in the beans.

Additionally, Ethiopia’s climate plays a crucial role in its coffee production. The country enjoys a mix of tropical and subtropical climates, with well-defined wet and dry seasons that support coffee cultivation. The natural forested environment where many Ethiopian coffee plants grow provides ample shade, promoting slow growth and enhancing the beans’ density and complexity.

In contrast to large-scale coffee plantations, Ethiopia’s traditional farming methods depend on smallholder farmers who embrace organic and sustainable techniques, thereby preserving the beans’ heirloom characteristics and unique flavors. These factors combined make Ethiopian coffee some of the most sought-after in the world.

 

Coffee Regions and Flavor Profiles

Ethiopia is famous for its diverse coffee-growing regions, each offering distinct flavors and aromas:

  • Yirgacheffe: This region, located in southern Ethiopia, produces some of the most sought-after coffee beans in the world. Yirgacheffe coffee is known for its delicate floral and citrus notes, with a bright acidity and tea-like body. The washed (wet-processed) coffees from Yirgacheffe highlight their crisp, clean flavors, while the natural (dry-processed) versions have a more pronounced fruitiness.
  • Sidamo: Also in southern Ethiopia, Sidamo coffee is known for its well-balanced profile, featuring a medium body, vibrant acidity, and natural sweetness. The flavors often include hints of berries, spices, and chocolate. This region benefits from high altitudes and optimal climate conditions that contribute to the coffee’s complexity and smooth finish.
  • Harrar: grown in eastern Ethiopia, boasts a bold, full-bodied character. Farmers typically dry-process it, enhancing its wine-like acidity and fruity notes, often resembling blueberries or blackberries. Its slightly fermented taste adds complexity to its flavor profile.
  • Limu: Found in western Ethiopia, Limu coffee offers a unique balance of medium acidity, smooth body, and floral and spicy undertones. Producers often wet-process this coffee, enhancing its clean and crisp flavor profile. Coffee lovers appreciate Limu coffee for its consistency and pleasant, mild fruitiness.
  • Guji: This rising star in the specialty coffee world grows in the Oromia region, neighboring Yirgacheffe and Sidamo. It shares some similarities with Yirgacheffe but tends to have a more pronounced fruitiness, with notes of peach, apricot, and jasmine. The combination of high altitude, fertile soil, and traditional farming methods makes Guji coffee an exceptional choice for those seeking vibrant and complex flavors. You can give it a try on our Deri Kebele.

 

The Ethiopian Coffee Ceremony: A Ritual of Connection

In Ethiopia, preparing and serving coffee is a sacred act, a tradition that goes beyond mere consumption. The Ethiopian coffee ceremony is a practice that can last for hours and involves several meticulous steps:

Ethiopian coffee ceremony

  • Roasting the beans in a pan over an open flame, releasing their rich aroma.
  • Grinding the roasted beans using a mortar and pestle.
  • Brewing the coffee in a traditional clay pot called the “jebena.”
  • Serving the coffee in small handleless cups known as “cini,” often accompanied by snacks like popcorn or “kolo” (roasted grains).

The ritual consists of three rounds of serving:

  • Abol: The first and strongest brew, considered the most important.
  • Tona: The second round, slightly milder in flavor.
  • Baraka: The third and final round, meaning “blessing,” symbolizing goodwill and social bonding.

The ceremony is more than just a method of brewing coffee; it is a time-honored tradition that fosters deep social connections. The host, often a woman, carefully prepares the coffee while engaging guests in meaningful conversations. It is an opportunity to discuss community matters, share stories, and reinforce familial and social ties. The patience and attentiveness required in the ceremony reflect Ethiopian values of hospitality and respect, making it an essential part of daily life.

 

Cultural and Social Significance

Coffee in Ethiopia is not merely a beverage—it is a cultural institution that plays a central role in daily life and social interactions. The Ethiopian coffee ceremony is an expression of respect, hospitality, and community. It is often performed during special occasions, family gatherings, and to welcome guests into one’s home. The presence of coffee signals warmth and friendship, and the act of sharing a cup fosters deeper relationships among individuals.

Beyond private homes, Ethiopian coffee culture extends to public spaces, where coffee houses, known as bunna bets, serve as gathering places for conversation and connection. These establishments have long been centers for social discourse, where people discuss news, politics, and everyday life over a cup of freshly brewed coffee.

Beyond its role as a daily ritual, coffee carries deep spiritual and symbolic significance. Many Ethiopian communities integrate the ceremony into religious practices, performing it after prayer or during important celebrations. Moreover, they believe it brings blessings and good fortune, reinforcing its cultural importance.

 

Conclusion: A Tradition Worth Savoring

Coffee in Ethiopia is much more than a drink; it is a bond between people, a symbol of tradition, and a unique sensory and social experience. As an Ethiopian proverb says: “Buna dabo naw” (“Coffee is our bread”), highlighting the deep cultural significance of this beloved beverage in everyday life. Whether people enjoy it at home or in a bustling Ethiopian café, the tradition of coffee in Ethiopia remains truly cherished.

Slow Living: Simple Habits for a Calmer Morning

In today’s world, especially in big cities, it’s hard to embrace a slower lifestyle. A life that allows time for ourselves and the enjoyment of small details. Whether we’re caught up in work routines, household chores, or family responsibilities, we often find ourselves eating in a rush, leaving in a hurry, and even drinking coffee just for the caffeine boost.

In this article, inspired by the concept of slow living, we’ll share practical tips to help you create more time in your day to appreciate life’s little moments. Even if it’s just your morning coffee.

 

What is Slow Living?

Slow living is a lifestyle that encourages a more intentional, conscious, and unhurried pace. The core idea is to live in the present, value each moment, and avoid the excessive busyness and packed schedules.

The slow living movement originated as part of the broader “slow” movement, which began in Italy in the 1980s with slow food. In the end a response to fast food culture and the fast-paced lifestyle that came with it.

Over time, this philosophy expanded to other areas of life, including work, consumption, leisure, and relationships.

 

How to Incorporate Slow Living into Your Life

From those moving away from big cities to people seeking a more sustainable and mindful lifestyle, slow living has been gaining more and more followers.

This way of living doesn’t mean doing everything at a snail’s pace, it’s about doing things at the right pace. It’s also about rediscovering the joy of simplicity and finding more purpose in everyday life. So, how can we apply these principles in our routine?

Stress-Free Mornings: Prepare the Night Before & Organize Your Meals

Mornings are often the most chaotic part of the day. Between small tasks before work, crowded public transport, or long traffic jams, the rush is inevitable. What can we do to make them smoother?

 

 

  • Plan your outfit the night before – Avoid morning indecision and save precious time.
  • Pack your bag before bed – Having everything ready helps you start the day with less stress.
  • Meal prep – Whether you batch-cook meals on the weekend or make an extra portion at dinner to take for lunch the next day, meal prepping saves both time and money. Plus, you’ll avoid long queues at cafeterias or crowded restaurants.
  • Breakfast to-go – Opt for a breakfast that can be prepared in advance. Plan simple recipes like overnight oats, smoothie packs, or boiled eggs for a quick, nutritious start.

 

 

Wake Up 15 Minutes Earlier (and Don’t Check Your Phone!)

Waking up just 15 minutes earlier than usual doesn’t just give you extra time—it allows you to start your day at a calmer pace, ahead of the morning rush.

  • Prioritize self-care – Use this time for gentle movement, journaling, meditation, or simply making your favorite coffee. Whatever you do, reserve these moments for yourself.

 

Create a Slow Coffee Routine

Stop seeing coffee as just a caffeine fix and start making it part of your morning ritual.

  • Switch brewing methods – Swap instant coffee or capsules for a more mindful brewing process, like V60, Chemex, or French press. Check out our brewing guides for tips!
  • Enjoy the process – Engage your senses in the coffee-making ritual. Appreciate the aroma, the flavors, and the simple pleasure of a well-brewed cup.

 

Reduce Screen Time

It’s no secret that reducing screen time has significant benefits. Whether it’s watching less TV or spending less time on social media, reducing screen time can significantly improve your well-being.

  • Swap your screen for a book – Use your commute or the 15 minutes before bed to read instead of scrolling.
  • Delay picking up your phone in the morning – The way you start your day sets the tone for the rest of it. Try not to check social media or the news first thing in the morning—give yourself a relaxed start instead.
  • Start journaling – Replace early-morning screen time with just 10 minutes of journaling. It helps organize your thoughts and sets a clear, focused tone for the day.

 

Declutter Your Space for a Clear Mind

As the saying goes, “less is more.” And in this case, it couldn’t be truer.

  • Minimalist organization – A clean, clutter-free home—especially in spaces like the kitchen—makes daily life smoother and less stressful. A tidy space contributes to a clearer mind.
  • Keep essentials within reach – Store frequently used items where they are easy to access. If coffee is a crucial part of your morning, make sure your coffee equipment and beans are always ready to use.

 

Final Thoughts

Slow living isn’t about doing everything at a snail’s pace. This movement is about making intentional choices that bring more ease and joy into your daily life. By simplifying your mornings, creating mindful

rituals, and reducing unnecessary distractions, you can transform even the most ordinary moments—like brewing your coffee—into something meaningful.

It doesn’t take a complete lifestyle overhaul to embrace slow living. Small shifts, like preparing your breakfast the night before, giving yourself a quiet moment before checking your phone, or savoring your morning coffee instead of rushing through it, can make all the difference.

So tomorrow, take a deep breath, slow down just a little, and truly enjoy that first sip of coffee.

Beginner’s Guide to Coffee Cupping

Introduction

Have you ever wondered why coffee tastes like chocolate or berries? The answer lies in the cup!

Whether you’re a home brewer or a coffee professional, coffee cupping — or the process of tasting coffee — can be extremely useful. It helps you better understand the coffee you drink, its flavors, and sensory notes, and ultimately, discover your preferences.

In this article, we’ll share a bit about this method, how to taste coffee at home with basic tools and what to look for in each coffee.

 

What Is Coffee Tasting (Cupping)?

Coffee cupping is a standardized process used to evaluate the aroma, flavor, and overall quality of coffee. It involves brewing coarsely ground coffee with hot water and then tasting it systematically to assess its characteristics.

More than just a routine evaluation, the purpose of cupping is to identify the unique qualities of a coffee, such as its flavor profile, acidity, sweetness, and body. Additionally, it serves as a vital tool for quality control, sourcing new beans, and gaining a deeper understanding of how factors like origin, processing, and roast impact the final cup.

However, cupping isn’t just for professionals like roasters, baristas, or green coffee buyers. On the contrary, it’s also an exciting and educational activity for coffee enthusiasts who want to explore and fully appreciate coffee’s incredible diversity.

 

The Cupping Process – Step-by-step

Tasting coffee at home isn’t complicated, and the recipe can be easily adapted to the tools you already have.

Gather Your Materials:

  • Freshly roasted coffee – Preferably single origin, so you can evaluate its specific characteristics.
  • Burr grinder – Ideally, grind your coffee fresh to preserve its flavors and aromas.
  • Hot water
  • Cupping bowls or small glasses – Make sure all bowls are of the same size (or very similar) and hold between 180ml and 250ml.
  • Spoons – While there are specific cupping spoons, any deep spoon will work.
  • Scale – A kitchen scale works fine.
  • Timer
  • Notebook
  • Extra cups – You’ll need extra bowls or glasses to clean your spoon between tastings.

Prepare the Coffee:

  • Weigh the coffee – Use a 1:18 ratio (e.g., 11g of coffee for 200g of water).
  • Grind the coffee – Use a coarse grind, similar to a French press.
  • Label your bowls – If you’re tasting multiple coffees, label each one to keep track.

Smell the Dry Grounds:

  • Place the ground coffee in the bowls (one coffee per bowl).
  • Smell the dry grounds and note any initial aromas (e.g., floral, fruity, chocolatey).

Add Hot Water:

  • Pour hot water directly over the grounds in a circular motion, ensuring all the coffee is wet. Start your timer.
  • Fill the bowls to the rim and let them steep for 4 minutes.

Break the Crust:

  • At the 4-minute mark, gently stir the surface with your spoon to break the crust.
  • Inhale deeply as you stir; this releases the coffee’s aroma. Take note of the difference between the dry and wet aroma.
  • After breaking the crust, scoop out any floating grounds.

Cupping, ground coffee Cupping, add water Cupping, break the crust

Taste the Coffee:

  • Begin tasting at the 11-minute mark. Before this, the coffee may still be too hot.
  • Use a cupping spoon to scoop the coffee and slurp it loudly (yes, loudly!). This aerates the coffee, allowing you to experience its full flavor.

Assess the Flavor and take notes on these key attributes:

The flavors and aromas in coffee come naturally from the plant itself, they aren’t added during processing. The type of soil, climate, altitude, and growing conditions all play a crucial role in shaping a coffee’s unique taste profile. Just like wine grapes, coffee beans absorb characteristics from their environment, resulting in notes of fruit, chocolate, nuts, or spices. By assessing these key attributes, we can better understand and appreciate the complexity of each cup.

  • Aroma: How does it smell? How has it changed?
  • Flavor: What specific tastes stand out (e.g., fruity, chocolatey)?
  • Acidity: Is it bright and lively or mild? Is it sweet or bitter?
  • Body: How does it feel on your tongue?
    1. Light, like tea.
    2. Silky, as if milk was added.
    3. Heavy, almost like thick syrup.
  • Aftertaste: Does the flavor linger or fade quickly?

Compare the Coffees and Take Notes:

  • Repeat the tasting for each coffee and notice how the flavors and acidity evolve as the coffee cools.
  • Compare their profiles, identifying what makes each one unique.
  • Take notes to help you remember and refine your preferences.

Pro Tips!

  • Clean your spoon – Rinse your spoon between tastings to avoid cross-contamination.
  • Trust your senses – Your first impression is often the most accurate.
  • Spit the cofffee – In coffee tasting, just like in wine tasting, you shouldn’t drink the coffee you’re tasting. Slurp it and then spit it out—you don’t want to be over-caffeinated.
  • Don’t rush – Flavors evolve as the coffee cools. Revisit each bowl.
  • Enjoy the process – This is as much about discovery as it is about evaluation.

 

What to Look For: The Flavor Wheel Basics

Cupping is all about uncovering the unique characteristics of each coffee through its flavors and aromas. Moreover, our perception of flavor is deeply tied to our culture and personal experiences, making every tasting session unique.

Beyond that, tasting coffee is also an exercise in connecting with our personal flavor memory. Since everyone’s references are different, there are no “wrong” flavor notes—rather, it’s all about what you perceive and how you interpret those flavors. Here’s a breakdown of what to focus on:

Flavor Categories:

Coffee flavor is built on key elements like sweetness, acidity, bitterness, body, and aftertaste. Each sip reveals a unique balance of these traits. When tasting coffee, consider these main attributes:

  • Sweetness: Is it naturally sweet, like honey, caramel, or ripe fruit?
  • Acidity: Does it have a bright citrusy note or mellow stone fruit qualities?
  • Bitterness: In balance, it can resemble dark chocolate or roasted nuts.
  • Body: What’s the texture like—light, silky, or heavy?
  • Aftertaste: How long does the flavor linger?

Aroma Profiles:

Coffee aromas range from nutty and floral to fruity and spicy. Identifying scents before tasting helps uncover the depth and complexity of each coffee.Aromas often hint at a coffee’s flavor. Look for notes like:

  • Nuts: Almond, hazelnut.
  • Florals: Jasmine, rose.
  • Fruits: Citrus, berries, tropical fruits.
  • Spices: Cinnamon, clove.
  • Chocolate: Milk or dark chocolate.
  • Earthy: Tobacco, cedar.

Personal Preference:

Coffee tasting is personal—there’s no right or wrong. Pay attention to what you enjoy most, take notes, and let your palate guide your coffee journey.

  • Experiment: Notice the flavors you gravitate toward—fruity, chocolatey, or nutty?
  • Take notes: Over time, you’ll identify patterns in what you enjoy.
  • Don’t overthink it: Everyone’s palate is unique.

The Flavor Wheel:

The SCA Coffee Flavor Wheel is a tool for identifying coffee’s complex flavors and aromas. It starts with broad categories like fruity or nutty, then narrows down to specific notes like blueberry or hazelnut. Used in cupping, it helps both beginners and professionals describe coffee more accurately and explore its full sensory experience. Learn more about it in this article.

SCA Coffee Taster's Flavor Wheel
SCA Coffee Taster’s Flavor Wheel

 

Conclusion

Cupping is more than just a method for evaluating coffee; rather, it’s an invitation to explore the intricate world of flavors, aromas, and textures.

Whether you’re a seasoned professional or a curious enthusiast, cupping not only refines your palate but also helps you connect with the story behind the beans and your personal flavor memory.

By following these steps and incorporating tools like the flavor wheel, you can gradually uncover subtle nuances and develop a deeper appreciation for coffee.

Ready to elevate your coffee experience? Grab your favorite beans, set up a cupping session, and tune in to Fábrica Coffee Roasters for more tips and flavor journeys.

 

From Bica to Specialty Coffee: A Portuguese Coffee Journey

In Portugal, coffee is not just a drink. It’s a ritual, a moment to pause, or a reason to meet friends. Whether it’s a quick bica after lunch, a galão with toast in the morning, or a simple invitation, “Do you want to have a coffee?”, coffee is part of the Portuguese lifestyle.

In this post, we’ll explore Portuguese coffee culture. Specifically, we’ll translate common orders into the language of specialty coffee and show how both worlds complement each other.

A Brief History of Coffee in Portugal

Portugal’s connection to coffee began in the 18th century. The country’s colonial ties with Brazil played a significant role. In fact, coffee arrived in Europe through Mediterranean ports in the 17th century, but it was Portugal’s colonial rule over Brazil that established coffee as a staple in Portuguese culture. Brazil, a major coffee producer, exported much of its beans to Portugal.

By the 18th and 19th centuries, coffee had become a key part of Portuguese life. Initially a luxury for the wealthy, it became accessible to all as trade grew. During this period, cafés also began to rise as cultural hubs. They weren’t just places to drink coffee but also spaces for intellectual discussions, artistic events, and even revolutionary plans.

The Importance of Cafés and Portuguese Culture

Espresso cup

In the 20th century, Portuguese cafés became cultural centers, similar to Parisian cafés. Iconic spots like Café A Brasileira in Lisbon and Café Majestic in Porto were frequented by poets, writers, and intellectuals who shaped the country’s artistic identity. For example, Fernando Pessoa, one of Portugal’s greatest writers, was a regular at Café A Brasileira. Meanwhile, Café Majestic, with its Belle Époque design, was central to Porto’s art scene. These cafés were more than just places to drink bica; they were incubators of ideas and movements, influencing Portugal’s vibrant culture.

Interestingly, the term bica (espresso) is said to have originated at Café A Brasileira. It comes from the phrase beba isto com açúcar (drink this with sugar), which was used to balance the bitterness of the espresso. Over time, bica became synonymous with Portugal’s coffee culture.

Traditional Portuguese Coffee Orders: A Quick Guide

Coffee is deeply woven into Portuguese life. Common orders like bica, galão, and meia de leite reflect the country’s preference for smaller, stronger coffee. Let’s explore some of the most popular drinks:

  • Bica, Cimbalino or simply “um café” – The standard order for a single espresso. In the south, ask for a “bica,” in Porto, it’s “Cimbalino,” or simply “um café.”
  • Abatanado – A double espresso served in a larger cup, allowed to drip until the cup is full.
  • Pingado or Garoto – A single espresso with a small amount of cold milk added at the end.
  • Meia de leite – An espresso served in a larger cup, half coffee and half hot milk.
  • Galão – An espresso served in a tall glass, filled mostly with hot milk. It has more milk than a meia de leite.
  • Café com gelo – Popular in summer, this consists of an espresso poured over ice.
  • Mazagran – An iced coffee with espresso, lemon juice, sugar, and ice, perfect for hot days.

Translating Tradition to Specialty Coffee

While traditional Portuguese coffee orders like bica and galão are a key part of the country’s culture, specialty coffee offers a new way to enjoy these classic drinks. Specialty coffee focuses on high-quality beans, precise brewing, and unique flavors from different origins.

Therefore, translating traditional Portuguese coffee orders into the world of specialty coffee isn’t just about changing names. It’s about enhancing these drinks with single-origin beans, lighter roasts, and modern brewing methods. Let’s look at how Portugal’s classic coffees change in the specialty coffee world.

  • Bica or Cimbalino → Single espresso
  • Abatanado → Americano (In abatanado, the coffee drips until the cup is full. In an americano, hot water is added to a double espresso.)
  • Pingado or Garoto → Macchiato (Pingado usually uses cold milk.)
  • Meia de Leite → Flat White
  • Galão →  Latte or Cappuccino
  • Café com gelo →  Iced Coffee
  • Mazagran →  Iced Coffee Lemonade

Chart describing how to order coffee in Portugal

The Specialty Coffee Twist: How It’s Different

Specialty coffee brings a refined approach to Portuguese coffee. Traditional Portuguese coffee often uses a blend of Arabica and Robusta beans. Robusta contributes a stronger, more bitter flavor. On the other hand, specialty coffee focuses on 100% Arabica beans, which offer smoother, more complex flavors. At Fábrica Coffee Roasters, we source only high-quality Arabica beans, creating a richer, more nuanced experience than the typical blends found in many Portuguese cafés.

Here’s how traditional Portuguese coffee differs from specialty coffee:

  • Roast Profile
    • Traditional Portuguese coffee: Darker roasts, focusing on boldness and strength.
    • Specialty coffee: Lighter roasts, highlighting unique flavors from the beans’ origins.
  • Bean Type
    • Traditional Portuguese coffee: A blend of Arabica and Robusta beans, with Robusta contributing bitterness.
    • Specialty coffee: 100% Arabica, offering a smoother, more refined taste with unique flavors.
  • Flavor
    • Traditional Portuguese coffee: Strong and bitter, with fewer distinct flavor notes.
    • Specialty coffee: Bright, aromatic, and complex, with flavors ranging from fruity and floral to chocolatey and nutty.

Conclusion: A Cup of Portugal for Every Taste

Both traditional Portuguese coffee and specialty coffee have their place in Portugal’s rich culture. The rituals of cafés, where every bica and galão represents a moment of connection, remain central to daily life. At the same time, specialty coffee offers new ways to enjoy coffee, elevating the experience with new methods, flavors, and techniques.

At Fábrica Coffee Roasters, we embrace the beauty of both worlds. We invite you to try a new twist on your favorite traditional drinks, brewed with the expertise of specialty coffee. Whether you’re a lifelong bica fan or new to specialty coffee, we offer an experience that honors the past and embraces the future. Visit on of our locations for a cup, and taste the difference!

Omni Roast: Balanced Coffee Perfect for Espresso & Filter

Coffee lovers and baristas often debate the best roast for espresso versus filter brewing, but what if there was one roast profile that could do it all?

The omni roast is a versatile approach to coffee roasting that delivers a balanced and delicious cup, whether brewed as an espresso or a pour-over. In this article, we’ll explore the science behind omni roasting, its benefits, brewing tips, and why it’s becoming a favorite among specialty coffee roasters and drinkers alike.

The Science Behind Omni Roasting

Omni roasting is a method designed to strike a balance between the brightness and complexity of filter roasts and the deeper, caramelized flavors of espresso roasts. Traditionally, coffee beans are roasted differently depending on their intended brew method. Filter roasts are typically lighter to preserve acidity and clarity, while espresso roasts are developed longer to enhance body and sweetness. At Fábrica Coffee Roasters, we follow the same logic: we roast our filter coffee lighter and our espresso coffee to a medium-dark profile.

Coffee roast levels by James Hoffman
Different roast levels explained by James Hoffmann

When we first introduced our Santa Fé decaf, we initially offered it only for espresso. However, over time, we recognized its potential. Through various roasting experiments, we arrived at an intermediate omni roast. We tested it across different brewing methods and found that from V60 to espresso, this roast level provided an excellent balance.

In this sense, an omni roast finds the sweet spot where the coffee remains vibrant for filter brewing while still having enough development for a well-balanced espresso.

Key factors that influence an omni roast include:

  • Roast Development: Finding the optimal end temperature and time to preserve aromatics without under-developing the beans.
  • Caramelization & Acidity: Balancing sweetness with acidity so the coffee shines in multiple brewing methods.
  • Origin & Processing Method: To achieve a successful omni roast, it’s essential to first understand the coffee you’re working with. Some coffees, such as certain Ethiopian varieties or honey-processed beans, adapt better to omni roasting than others. Ethiopian coffees tend to have a natural acidity that can withstand a slightly darker roast, while honey-processed beans possess inherent sweetness, making them more versatile.

The History of Omni Roasting

Omni roasting is a relatively recent concept in the coffee industry, emerging from the evolution of specialty coffee roasting and shifting consumer preferences.

Around the 2010s, some roasters began challenging the traditional idea that different brewing methods required separate roast profiles. Inspired by Nordic-style roasting, which favored lighter profiles with pronounced acidity, Scandinavian roasters led the movement by treating coffee as a versatile product rather than locking it into a specific brew method. At Fábrica Coffee Roasters, we also draw inspiration from this Nordic-style approach, focusing on highlighting the coffee’s natural characteristics through careful roast development.

Why It Gained Traction

The growing diversity of home brewing methods played a significant role in the rise of omni roasting. Coffee enthusiasts began experimenting with various techniques, from pour-over and espresso to AeroPress and immersion methods, often switching between them depending on convenience and preference. This shift in consumer behavior encouraged roasters to develop a more versatile roast profile that could perform well across different brewing styles.

Sample roaster
Coffee sample being roasted

At the same time, roasters recognized that an omni roast allowed them to highlight the unique characteristics of coffee origins while maintaining balance. By carefully managing roast development, they could create a profile that preserved acidity and clarity for filter brewing while also offering enough depth and sweetness for espresso. This approach ensured that the coffee’s inherent flavors were showcased, regardless of the brewing method.

Additionally, sustainability and inventory management became crucial factors in the adoption of omni roasting. Maintaining separate roast profiles for different brewing methods required more resources, increased production complexity, and sometimes led to unnecessary waste. By embracing an omni roast approach, roasters could streamline their operations, reduce excess stock, and offer a more efficient, flexible product to their customers.

Today, omni roasting is a recognized approach embraced by many specialty coffee brands worldwide. It aligns with the modern coffee drinker’s demand for versatility, quality, and simplicity.

Brewing an Omni Roast: Tips & Tricks

Since an omni roast is designed for multiple brew methods, here’s how to get the best out of your coffee:

For Espresso:

  • Use a slightly coarser grind than a traditional espresso roast.
  • Lower the dose slightly (e.g., 18g instead of 20g for a double shot) to balance brightness and body.
  • Experiment with longer extractions (e.g., 1:2.5 ratio) to bring out sweetness.

For Filter Brewing:

  • Stick to a medium-coarse grind to highlight clarity and balance.
  • Adjust water temperature between 92-96°C based on how much brightness you prefer.
  • Allow for a slightly longer brew time than a traditional light roast to extract enough sweetness.

Conclusion: A Balanced Approach to Roasting

At Fábrica Coffee Roasters, we balance tradition with innovation. While we continue to roast each coffee to bring out its fullest potential, we’ve also embraced omni roasting for our decaf, select blends, and special releases to offer greater versatility. This approach allows our customers to explore different brew methods without compromising quality or flavor.

By thoughtfully combining both conventional and omni roasts, we ensure every coffee delivers a memorable experience—whether you’re pulling an espresso shot or enjoying a filter brew.

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roaster dial in espresso at Fábrica

How to Dial in Espresso at Home: A Step-by-Step guide

Finding the right espresso recipe for each coffee can be tricky. Often, we want to try a new origin or a different coffee from what we’re used to, but we end up frustrated with the calibration process. As a result, we play it safe and stick to the coffee we already know.

Many coffee lovers struggle with dialing in espresso. That’s why we created this guide — to help you calibrate your espresso with confidence. We teamed up with Danielle, a roaster at Fábrica Coffee Roasters and an experienced barista, to talk about what she considers the fundamental steps, the golden rules of espresso, and the tricks to getting it right.

Introduction – Why is Dialing In Important?

roaster and barista
Inês and Danielle noting down the recipe

Danielle is currently one of the roasters at Fábrica Coffee Roasters and is responsible for ensuring that the roasted coffee served in the stores is exactly as intended. With over four years of experience as a professional barista and roaster, we knew she would be the perfect person to explain the calibration process and its importance.

        Why is espresso calibration important?

  1. Balance of Flavors: Proper dialing in helps balance acidity, sweetness, bitterness, and body in the cup, avoiding overly sour or bitter shots.
  2. Consistency: It allows you to achieve repeatable results, ensuring each espresso tastes great and meets the same standard.
  3. Showcasing the Coffee: Every coffee has unique characteristics based on its origin, roast, and processing. Dialing in highlights those qualities, letting the coffee shine.

In short, dialing in is about mastering your brewing variables to bring out the coffee’s best flavors while maintaining consistency in every shot.

Step 1: Choosing the Right Espresso Coffee & Starting Ratios

“When I don’t know the coffee, and my only references are the packaging details (flavor notes, origin, and process), I always start with the coffee-to-water ratio. Assuming we’re working with a double portafilter basket and following a 1:2 ratio, I begin with:

18g of ground coffee (in) for a final yield of 36g of extracted espresso (out).

This starting point has been very useful to me, and I consider it a golden rule because it helps me understand the coffee’s potential and gives me a basic idea of its main characteristics.”

 

Step Two: Tasting and Adjusting the Ratio for Flavor Profiles

“The next step is to taste the coffee and understand its overall flavor profile. Generally, when dialing in an espresso, I tend to categorize coffees into two broad flavor groups and then adapt the recipe accordingly. Let’s look at these groups and what they indicate:”

  • Chocolatey, nutty, round: A coffee with this type of flavor profile allows for more dilution since too much concentration can extract excessive bitter compounds. In this case, I slightly increase the yield for a sweeter, rounder cup—for example, 18g of ground coffee for a final yield of 40g.
  • Fruity, floral, delicate: If the coffee leans toward these flavors, it benefits from a higher concentration to enhance its characteristics. Since a 1:2 ratio is already relatively concentrated, we can stick to the initial parameters and start adjusting other variables.

Step 3: Adjusting the Espresso Dose for Better Flavor

Dial in espresso at Fábrica
Danielle measuring the coffee dose

Once we have a clearer idea of the direction a specific coffee is taking us, we can decide whether to adjust the dose, meaning the initial amount of coffee.

Danielle explains that adjusting the dose alters the 1:2 ratio, but the impact on flavor differs from simply adding or removing water. When we increase the dose, we extract more soluble solids—more flavor and aroma components.

So, when should we adjust the dose?

  • When the coffee tastes flat or weak.
  • If the coffee is fruity or we feel it could have more intense flavors.
  • When the coffee is more chocolatey, and after increasing the yield, we find that the body and sweetness have improved, but there’s still room for more intensity and acidity.

“This step is delicate, and I recommend increasing the dose very gradually—by just 0.1g at a time. This small increment ensures precise control over flavor adjustments without drastically altering the extraction, making it easier to identify the ideal balance” For example:

  • First shot: 18.1g – taste it.
  • Second shot: 18.2g – taste it.
  • Repeat until satisfied.

We asked Danielle to give us a real-life example using two of our espressos, where she adjusted a recipe for a fruity espresso and a chocolatey espresso. Here’s what she shared

Tero Farm, Ethiopia

Flavor profile: Fruity and delicate

Dose: 18.5g

Final yield: 40g

Lambari, Brazil

Flavor profile: Sweet and round

Dose: 18g

Final yield: 42g

 

Step Four: Grinding and Extraction Time

What else affects espresso dialing? Two key factors: grind size and extraction time. However, at a beginner level, we believe it’s more important to first master the previously mentioned factors before moving on to these. Here’s why:

espresso calibration

  • Grind size: Every grinder is different, with countless grind settings. To understand the basic principles of espresso extraction, it’s essential to first control the initial ratio factors. In many cases, the results of grind size adjustments can also be achieved by changing the coffee dose, which in a double portafilter can range from 18g to 21g.
  • Extraction time: The ideal extraction time is typically between 25 to 30 seconds, but this is only a guideline. Variations are normal as long as the espresso remains balanced in flavor. According to SCA(Specialty Coffee Association) standards, extraction time should be considered as a reference rather than a strict rule. Since it depends on previous decisions regarding ratio and dilution, it can often be adjusted indirectly.

How do you know when to adjust the grind size?

  • If extraction is too long: Using the initial ratio, the 36g yield takes 50 seconds → Coarsen the grind.
  • If extraction is too short: Using the initial ratio, the 36g yield takes 15 seconds → Finer grind needed.

Final Espresso Tips & Danielle’s “Golden Rule”

  • Portafilter basket: Knowing your equipment is crucial, particularly your portafilter basket capacity, to properly adjust the coffee dose:
    • Single: 8g in → 16g out (never go below 8g)
    • Double: 18g in → 36g out (never go below 18g)
  • Tamping: Even distribution and proper tamping ensure a balanced extraction, allowing water to flow evenly through the coffee.
  • Taste, but don’t over-caffeinate! Just like in wine tastings, when experimenting with espresso recipes, it’s okay to spit out the coffee.
  • Calibration is a learning process of trial and error. Repetition helps refine your palate and discover your preferences. Most importantly—embrace the journey! Experimenting with different variables can be both exciting and rewarding, helping you deepen your understanding of coffee while refining your skills. Enjoy the process and have fun!

Troubleshooting Common Issues

Understanding espresso’s flavor defects helps determine what to adjust:

  • Too acidic? Short extraction or low yield → Increase extraction time.
  • Too bitter? Over-extracted or high yield → Reduce dose or yield.
  • Salty taste? Extreme over-extraction → Use less coffee or adjust grind size coarser.

Conclusion and Checkpoints 

In this article, we covered the basic principles of espresso calibration. With insights from our roaster and professional barista Danielle, we explored the golden rules of espresso and what to look for when tasting.

  • Aim for flavor balance: Adjust acidity, sweetness, bitterness, and body.
  • Follow the 1:2 ratio:
    • Double: 18g in → 36g out
    • Single: 8g in → 16g out
  • Taste and adjust for flavor profiles:
    • Chocolatey/nutty: More dilution.
    • Fruity/delicate: More concentration

Most importantly, have fun! Learning to dial in espresso should be an enjoyable and rewarding experience. Share your results with us on social media or reach out with any questions!

Why is Specialty Coffee Scarcer & Pricier?

Why is Specialty Coffee becoming rare and costly?

One of the recurring topics in the coffee community over the past few years has been the rising cost and increasing scarcity of Arabica specialty coffee. This issue has sparked many discussions among our teams at Fábrica Coffee Roasters, prompting thoughtful reflection.

We’ve decided to write this article to share what we believe are the most significant causes behind this phenomenon, what to expect in the future, and how roasters, producers, and consumers can adopt strategies to better navigate this growing challenge.

Three Reasons Behind the Rising Cost of Specialty Coffee

As mentioned in our previous article, coffee-producing countries are situated in tropical regions, making them particularly vulnerable to climate change. We believe climate change, the monopoly on coffee trade, and growing global demand are three of the most significant factors contributing to scarcity and the rising cost of specialty coffee, since these challenges directly affect supply, production costs, and market dynamics. Let’s dive into each of these issues:

Climate Change and Coffee Cultivation

Climate change is arguably the most critical factor impacting Arabica coffee production. This delicate crop requires specific conditions—cool temperatures, high altitudes, and consistent rainfall. Unfortunately, global warming, unpredictable weather, droughts, and floods are shrinking the viable land for cultivation. Additionally, pests like the coffee borer beetle and diseases such as leaf rust are becoming more widespread due to changing climates, further threatening yields.

Coffee producer holds a handful of damaged coffee beans
Coffee producer holds a handful of damaged coffee beans (AP Photo/Andre Penner)

For instance, in Brazil—a country responsible for approximately 40% of the world’s coffee production—prolonged droughts have severely impacted regions where Arabica coffee is grown.

According to an article published by Euronews this year, Minas Gerais, the largest coffee-producing state, has experienced significant yield reductions due to below-average rainfall. Experts predict that by 2050, up to 50% of the current coffee-growing areas may become unsuitable for cultivation.

The Monopoly on Coffee Trade

A small number of large trading companies dominate the global coffee market, creating a significant imbalance in profit distribution. These corporations control much of the supply chain, from purchasing green coffee to setting market prices, leaving smallholder farmers with little bargaining power.

As climate-related challenges increase production costs, farmers producing high-quality Arabica often struggle to cover their expenses. This economic pressure forces many to switch to less labor-intensive crops or abandon coffee farming entirely, further reducing the global supply of Arabica specialty coffee.

The lack of fair compensation undermines the long-term sustainability of Arabica production, contributing to its scarcity and rising costs.

Growing Global Demand

The global appreciation for specialty coffee is at an all-time high. Consumers are increasingly drawn to Arabica beans for their distinct flavors, ethical sourcing, and artisanal production. This growing demand reflects the rise of coffee culture and a shift toward valuing quality over quantity.

However, specialty coffee production is inherently limited due to the careful attention required to maintain its high standards. This imbalance between supply and demand further drives up prices.

How to Mitigate the Trend

The Role of Roasters

Roasters play a vital role in promoting sustainability. By sourcing coffee from ethical and environmentally responsible producers, they can contribute to the long-term viability of specialty coffee. Sharing stories from farm to cup educates consumers. It helps them value the hard work behind each cup of coffee.

The Role of Producers

Producers lead the way in sustainability by using shade-grown coffee, conserving water, and adopting agroforestry to protect the environment. Diversifying coffee varieties to include climate-resilient strains is another critical strategy to safeguard Arabica production.

Collaborations with organizations that provide resources and training empower producers to navigate challenges while preserving the quality of their beans. For instance, Belco Coffee’s initiative “Voil” is committed to sustainable coffee production, featuring 90% carbon-free transport and promoting their “Fresh Coffee Clean Ocean” line to support eco-friendly practices.

Belco's cargo sailboat Anemos
Belco’s cargo sailboat Anemos.

The Role of Consumers

Consumers have the power to shape the coffee industry through their choices. Here’s how:

Organic decaf at Fábrica's warehouse
Organic decaf at Fábrica’s warehouse

Choose Direct-Trade and Ethically Sourced Coffee: Opt for coffee purchased directly from farmers through fair partnerships. This ensures farmers receive fair compensation and supports sustainable practices.

Support Local Coffee Shops and Roasters: Patronize businesses that prioritize transparency and ethical sourcing. Your choices directly contribute to fostering a more equitable coffee supply chain.

Educate Yourself About Coffee Production: Learn about the challenges facing coffee farming, including climate change and economic pressures. Understand certifications like Fair Trade and Organic to make informed purchases.

Make Small but Meaningful Changes: Spending a bit more on ethically sourced coffee supports the farmers and ecosystems involved, helping ensure the industry’s sustainability.

Spread Awareness: Share information about the challenges facing the coffee industry with others. Educating friends and family encourages more people to make informed decisions, amplifying the positive impact.

Conclusion

Arabica specialty coffee is becoming scarcer and more expensive due to environmental, economic, and social challenges. However, by understanding these challenges and taking action—whether as roasters, producers, or consumers—we can collectively support sustainable coffee production. Together, we can help preserve the future of coffee while ensuring a fair and equitable industry for an increasing number of people.

Let us know your thoughts and how you’re contributing to the future of specialty coffee!

Decaf, naturally: Preserving Flavor with the Mountain Water Process

Who hasn’t craved a coffee after dinner without the fear of disrupting their sleep? And who hasn’t regretted settling for a terrible decaf to satisfy that craving?

Inspired by this all-too-relatable dilemma and keeping in mind everyone striving for a slower pace of life without sacrificing a good cup of coffee, we wrote this article to explain the Mountain Water Process. This natural, chemical-free, eco-friendly decaffeination method preserves the full flavor of coffee, as shown in our organic Santa Fé decaf.

A brief history of decaffeination

The history of decaffeination began in the early 20th century to make coffee accessible to more people, whether for those sensitive to caffeine or those wanting to enjoy coffee at any time of day. What’s now a growing niche market started with an accident.

The Chemical Accident

The first attempts at decaffeinating coffee happened purely by chance when in 1905, a shipment of green coffee beans belonging to the German merchant was soaked in seawater. This unfortunate incident revealed a surprising discovery: prolonged contact with seawater had removed most of the caffeine from the beans while leaving much of their flavor intact—though slightly saltier.

Inspired by this event, this merchant developed the first commercial decaffeination process using benzene as a solvent. While innovative, this method was quickly abandoned due to its toxicity and potential health risks.

Moving away from benzene, the coffee industry continued to explore other chemical-based methods like methyl chloride and ethyl acetate, which remain widely used today. These chemical processes now account for roughly 75% of global decaf production due to their efficiency and low cost. However, they come with notable drawbacks, including chemical aftertaste and ongoing concerns about health and safety.

The Rise of Water Processes

In parallel to the rise of chemical methods, the 1930s saw the invention of the first natural decaffeination method in Switzerland, using only water and carbon filters. This technique, maybe inspired by the German merchant’s mishap, laid the foundation for modern water-based decaffeination processes, leveraging osmosis and solubility.

 

💡Geek Break!💡

Osmosis is a natural process where water moves from an area with more water to one with less water through a semi-permeable membrane (like a carbon filter). This membrane allows water to pass through while blocking dissolved substances, such as salt, sugar, and—you guessed it—caffeine!

 

This water-based process was later patented by a Canadian company, the Swiss Water Decaffeinated Coffee Company. Here’s a detailed breakdown of how water-based decaffeination works:

  1. Soaking: The green coffee beans are soaked in warm water to dissolve the caffeine and other soluble compounds.
  2. Filtering: This water is passed through activated carbon filters designed to trap caffeine molecules while allowing other flavor compounds to remain.
  3. Re-soaking: The now “flavor-charged” water, free of caffeine, is reintroduced to the beans, allowing them to reabsorb their soluble compounds and retain their flavor.
water process decaf belco
Water decaffeination process explained by our partners Belco

The Mountain Water Process

santa fe decaf fabrica
Green beans bag, Santa Fé decaf

At Fábrica Coffee Roasters, when we decided to introduce a decaf option, it was clear we wanted a water-processed coffee. After some searching, we found the organic Santa Fé decaf from Mexico, and it has since become part of our family.

Santa Fé uses the Mountain Water Process, a water-based decaffeination method performed exclusively in Mexico with water from Pico de Orizaba, the country’s highest mountain. Recognized among the specialty coffee community, this method ensures effective, organic decaffeination aligned with sustainability values.

Additionally, as it utilizes local natural resources, the Mountain Water Process has become a source of pride for Mexican coffee producers, showcasing their ability to innovate within the global coffee industry.

Here are the four key advantages of the Mountain Water Process:

  • Chemical-Free: This process avoids harmful chemicals, making it an environmentally friendly and natural option.
  • Preserves Flavor: Using water preserves the coffee’s natural flavors, retaining essential oils and compounds often lost in chemical methods.
  • Eco-Friendly: Sourced from natural water reserves, it’s a sustainable method with minimal environmental impact.
  • No Residual Chemicals: Since no solvents are involved, there’s no risk of chemical traces, offering peace of mind to health-conscious consumers.

Brewing Tips for Decaf

Water-based methods like the Mountain Water Process, used for Santa Fé, effectively remove caffeine while preserving the beans’ natural flavors. However, decaffeination can slightly impact the beans’ density, which may influence the brewing process. To help you get the most out of your decaf brew, here are a few tips:

  • Grind Size: Start with a coarser grind to prevent over-extraction due to softer beans.
  • Water Temperature: Opt for slightly cooler water (92–94°C) to avoid over-extraction.
  • Brew Ratios: Stick to a 1:16 to 1:18 ratio, adjusting for taste as needed.
  • Experiment: Decaf beans can vary in brewing behavior, so don’t shy away from experimenting with techniques like bloom time and agitation.

With attention to detail, water-processed decafs can produce exceptional brews for those who appreciate a cleaner, more natural cup without compromising flavor.

Conclusion

This article explored two main decaffeination methods, highlighting the Mountain Water Process for its commitment to quality, sustainability, and innovation. By offering a natural alternative to chemical methods, it has transformed the perception of decaf coffee, proving it can be flavorful, ethical, and environmentally friendly.

At Fábrica Coffee Roasters, our commitment to quality and flavor drives our choice to offer decaf coffee processed through the Mountain Water Process. Our organic Santa Fé decaf, a versatile medium-roast with an omni-profile suited for all brewing methods, is available in our online shop.

Curious about what makes an omni roast so special? Stay tuned for our upcoming articles!

Why is specialty coffee more expensive than regular coffee?

Whether you are already a fan of specialty coffee or trying to explain its advantages to a friend, the question often arises: “Why is specialty coffee more expensive than regular coffee?”

From the mountains of Colombia to a cappuccino in our hands, specialty coffee travels across the globe while maintaining its flavor and quality. In this article, we’ll explore the journey of coffee, the people involved, and the various levels of quality control in the coffee lifecycle.

Where does coffee come from?

coffee farm and coffee cherry

Native to the mountains of Ethiopia, the arabica coffee plant, scientifically known as Coffea arabica, is now cultivated in numerous countries located between the Tropics of Cancer and Capricorn, an area commonly referred to as the Tropics.

From Brazil and Colombia to Vietnam, China, and Kenya, arabica coffee comes from the seed of a fruit grown at high altitudes. This specific growing environment naturally results in lower caffeine content, fruitier flavors, and higher acidity.

Produced in the Global South, coffee is primarily consumed in the Global North, with the notable exception of Australia. Scandinavian countries are the world’s largest consumers (per capita), followed by the United States.

Coffee has become an essential part of our daily routines. Whether it’s to wake up in the morning or as a midday break, few people go without a cup. Its routine presence often makes us forget that we are consuming tropical fruits and all its journey.

What is specialty coffee?

Specialty coffee is a term commonly used to describe the highest-rated coffees on the market. We prefer to expand this definition, understanding it as a quality standard deeply reliant on the meticulous work of numerous professionals. As the Specialty Coffee Association (SCA) defines it:

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.

With this definition in mind, let’s take a closer look at the different steps and professionals involved in coffee’s journey from farm to cup.

At the farms:

One of the first factors distinguishing arabica specialty coffee lies in the characteristics of its production environment. From small plots at high altitudes to tiny agricultural areas, the production of specialty coffee depends intrinsically on skilled human labor.

  • Altitude: Generally, arabica coffee is grown at higher altitudes where the temperate climate benefits its growth and provides greater protection against pests. Higher altitudes also slow the plant’s development, allowing it to accumulate more oils and sugars, which contribute to fruitier flavors and higher acidity.
  • Manual and selective harvesting: Due to the steep and rugged terrain of high-altitude farms, specialty coffee is usually produced in small lots, accessible only by hand. Each cherry is picked at peak ripeness, ensuring uniformity in harvesting and processing. This requires multiple harvests to allow all the cherries to mature, demanding skilled and experienced workers.

The middleman:

To get coffee to roasteries, a middleman—often a trader or green coffee buyer—is usually involved. The trader plays a critical role in evaluating and maintaining coffee quality throughout its lifecycle. Trained to identify each coffee’s qualities, potential defects, and unique characteristics, traders ensure that the coffee produced by farmers retains its quality until it reaches the roasters.

Green coffee buyers are also essential for accessing remote coffee-growing regions, streamlining bureaucratic and logistical processes for export and import. Additionally, they maintain direct relationships with producers, ensuring sustainable and fair practices.

From roasting to the cup:

After sampling and negotiating between traders and roasteries, coffee is selected and delivered to roasters. The green beans then go through roasting, tasting, recipe adjustments, and packaging before being sent to cafés, where skilled baristas bring out the best in each coffee.barista at fabrica coffee roasters

  • Roasters: Roasting coffee is an art that requires deep theoretical knowledge of machinery, the unique characteristics of each coffee, and how to enhance its flavors. Beyond this knowledge, countless hours of practice are essential to perfect recipes. Roasters also play a key role in tasting the coffee, identifying areas for improvement, and making adjustments to ensure the highest quality standards.
  • Baristas: Baristas are the final professionals in the coffee lifecycle. They are trained to bring out the best in each coffee, enhancing its aromas and essential characteristics while adapting recipes to various brewing methods. Additionally, baristas guide customers in selecting coffee that matches their preferences. Uniquely positioned in the coffee lifecycle, baristas showcase the collective effort and dedication of all the professionals involved, allowing us to fully appreciate the depth and complexity of the coffee in our cup.

Conclusion

From intercontinental journeys to multiple quality control stages, coffee’s lifecycle depends on countless skilled and dedicated hands. Produced on rugged terrain in small lots, specialty coffee undergoes rigorous quality control at every stage—from farmers to baristas, via traders and roasters.

While these processes and production factors make specialty coffee more expensive, they also provide numerous benefits to both consumers and coffee professionals. Let’s recap some good reasons to choose specialty coffee:

High-quality product: Choosing specialty coffee ensures you’re consuming a premium product that has undergone multiple stages of tasting and calibration, delivering superior flavor and an enhanced sensory experience.

More sustainable option: Due to the characteristics of the terrain where it is grown, specialty coffee generally avoids mass production practices. This allows the land to rest, preserving soil sustainability and promoting environmentally friendly cultivation.

Fair and stable compensation: To meet the high-quality standards required at various stages of the coffee lifecycle, specialty coffee relies on careful selection, specialized knowledge, and manual labor rather than industrialized processes. These factors help to fairly value the work of coffee producers and pickers, ensuring better wages and more stable contracts.

If you’ve found good reasons in this article to choose specialty coffee, consider subscribing to our newsletter for the latest updates on Fábrica Coffee Roasters and our products.