Caffè Primo

When a coffee is roast on demand it is roasted only upon your order and of the utmost freshness. However, due to this shipping takes 1 extra day and the minimum order is 500g (two 250g bags).

This refers to the type of coffee bean / tree. Many people know about the difference between Arabica and Robusta (we only use 100% Arabica coffee beans - that's the better one) but are not aware that there are varietal differences between types of Arabica, much as there is between wines. So, just like you can have Merlot or Cabernet Sauvignon with wine, with coffee you could have Bourbon, Typica, Caturra, Java, Blue Mountain, Yirgacheffe or Harar, or a mix of these. We believe it's just a matter of time until these names become more prevalent in marketing and people have their preferred type, again much like in wine. 

The way the coffee bean is processed and hulled has a big impact on the coffee’s flavor. If it's wet processed the result is more even, cleaner but also much worse for the environment. If it's dry processed the resulting flavor is more uneven but may also be more interesting; of course it may also be much worse as dry processed coffees are often quite irregular. For espresso blends some dry processed should be used as it will help with the crema formation.

A high altitude has many advantages for coffee. In general, the higher the altitude the slower the beans grow, making them more dense and fuller of flavor. Drainage, weather and other factors at that height also positively affect the coffee. The higher the coffee is grown the more pronounces are its intrinsic flavors. An altitude of 1000 - 1500 metres is good, 1500 - 2000 metres is ideal.

Roast Degree describes how long and how dark the coffee has been roasted. Our roasting levels are as follows:

City: Just after the first crack at about 215 to 220 degreed Celcius. Origin flavors of more delicate coffees are at their optimum. This roast might be a bit too acidic and not sweet enough for some but it's very lively, bright and the "true" taste of the coffee is at its peak.

City +: Just a little bit longer after the first crack, up to 215 degrees Celcius. Not every roaster uses a distinction between City and City +.

Full City: Just before the second crack. The coffee beans might show just a little bit of oil, or not. More sugar has caramllized making the coffee more bittersweet. Great for some origin flavors where balance and smoothness is the key.

Full City +: Just into the second crack. Again, oftentimes there is no distinction made between Full CIty (FC) and Full City +

Vienna: Well into the second crack. Origin characters have been eclipsed by roast characteristics. The coffee has a distinct bittersweet flavor. Acidity has been mostly burned off making the coffee very smooth.

French: All origin characteristics have been burned off. This is the smoothest and most bittersweet coffee.