We have chosen to design our roast levels and roasting profiles light and unique for each of our coffees. Our primary aim is to bring out the terroir in the cup, since the many unique attributes of each microclimate and origin characteristics have great and significant influence on each coffee's quality and taste.
The coffees from Risteri Tierra Kaffe are exclusively single origin coffees. We import single estates and serious microlots – with the purpose of exploring sustainable projects with innovative and experimental production techniques / processing methods.
We take pride in and we genuinely love helping you when it comes to the many complicated aspects of specialty coffee, such as brewing, tasting and the many other exciting facets within the world of coffee.
• LIGHT AND NORDIC STYLE OF ROASTING •
• TRANSPARENT DISPLAY OF TERROIR AND THE PROCESSING METHOD •
WHY SPECIALTY COFFEE?
Specialty Coffee is a type of coffee that is produced with an emphasis on high quality and better transparency in the supply chain. The coffee beans, in contrast to raw coffee as a commodity, are traceable to their origin, i.e. the farm or cooperative that grew them. If you want to work on improving conditions throughout the supply chain, e.g. wages and working conditions, the path and means are, typically, through specialty coffee. Specialty coffee and single origin-coffee also have a unique flavor profile to a greater extent compared to conventional coffee beans.
Because specialty coffee is not grown on large mono-culture plantations, as conventional coffee most often does, but instead on smaller, more diverse farms, there is the possibility of a greater variety of flavor and aroma in each cup. Specialty coffee is also typically shade-grown, meaning that the plants are grown under existing trees instead of in full sun. Specialty Coffee therefore contributes, to a much greater extent, to better biodiversity.
The quality of specialty coffee is also superior. Somewhat arbitrarily, this quality can be expressed with a SCA (Specialty Coffee Association) score, from 0-100. Basically, the term "specialty coffee" can be defined based on this scoring system, as a given coffee has more than 80 points.
