OUR COFFEE

VARIETIES

Single origin, micro-lots and specialty coffees

In the process of producing an excellent coffee, everything starts with the raw material. The initial flavor profile of the coffee bean is determined by the terroir of the coffee tree – meaning the climate, temperature, soil and all of the natural environment where it is grown. This makes the origin of the coffee an important factor in its selection. Single-origin coffees come from a single geographic location, a specific crop from a single country, or, in some cases, from a single farm. Micro-lot coffees are the best production of a harvest, which has stood out for its quality and is often cultivated and closely monitored. Micro-lot coffees are found in very small quantities and represent less than 1% of the annual coffee production. In contrast, the designation specialty coffee is given to Arabica varieties that have been rated with 80+/100 points. The experienced coffee roaster is asked to select the coffee varieties under thorough procedures that include the evaluation of the raw beans and sample roasting. At Roasters Kolektiva, our commitment is to find and select raw material from the 4 continents and producers who ethically grow excellent quality coffee.

DIRECT TRADE COFFEES

From cup to … bean

ΣAt Roasters Kolektiva we pay attention to detail in all parts of the coffee chain. Starting from the final consumers to producers of the raw material of coffee.
Every year we visit the farms we cooperate with, creating sincere cooperation relationships with long-term contracts. We create partnerships aimed at offering a fair price for producers, controlling the quality of coffee at all stages of production, from cultivation to harvesting and processing, but also fair treatment of workers and the environment.
Our highly trained partners exchange secrets and opinions with the producers to improve the quality of the production with continuous checks and evaluations on the final product.
We build relationships with producers without intermediaries to better ensure the quality of the coffees, to offer you the best coffees and because above all for us it is the person. The man who planted the fruit, the man who harvested it, the man who processed it, the man who roasted it, the man who packed it, the man who prepared it.

In every Roasters Kolektiva bag of coffees you will find the effort of all those people.

ROASTERY

In the new facilities of our Company, we roast daily fresh coffees of the highest quality, according to the HACCP & ISO system and standards

Roasting plan and micro-roasting

Roasting the coffee gives the bean its final characteristics and takes it off the ground. During roasting, the green coffee beans change color, aroma, density, while the characteristic flavors evolve. The roast master, based on his roasting plan, coordinates the setting of factors such as the power of the flame and the intensity of the air to achieve the desired roasting result. The degree of roasting of the beans is the most critical factor in shaping the taste of the coffee in the cup. Degrees, or levels of roasting, are generally determined by the color of the beans and vary from light to very dark. Micro-roasting refers to roasting coffee in small batches to precise specifications and allows for the best possible flavor and a higher quality end product. Micro-roasting requires a skilled professional roast master who uses their five senses to detect when the coffee beans are roasted to perfection. At Roasters Kolektiva, our experience allows us to distinguish the roasting needs of each coffee and create roasting profiles that highlight its characteristics to the maximum. Our coffee arrives to you after we have found the ideal roast profile, after the necessary tests and is always made in small batches to ensure that each one is individually roasted to meet our high standards.

CUPPING

Tasting and evaluation

Roasted coffee presents an impressive range of flavors and aromas, a result of the combination of the quality of the raw material and the roasting technique. Tasting the coffee is therefore necessary to examine the result. Coffee cupping is the method of evaluating a coffee, a process that helps us to understand its characteristics, particularities and defects. By observing coffee in its basic form, the cupper is called upon to appreciate some of its finer points. Following a fixed process that allows us to study the different coffees under the same conditions, we create our tasting notes concerning the aroma, acidity, taste, body, aftertaste of each one. Cupping is a way to assess coffee quality, but at Roasters Kolektiva we use the process for much more: it helps us make decisions about which green coffee to choose, to evaluate new roast profiles or as a means of quality control for existing profiles . In addition, the cupping process guides Kolektiva’s experienced cuppers on the blending of the coffees.

COFFEE GRADING ANALYSIS

In our labs we carry out daily analysis & evaluation of coffee in all its forms such as green, roasted and in all preparation methods.
The head Q Grader of our team, performs checks on green coffee taking into account the sensory characteristics of each sample, its score according to SCA & CQI standards and consumer preferences.
To ensure the quality of the entire batch of coffees we receive, we take samples from all the bags, ensuring stability in the quality of the coffees we have.
The evaluations include density and moisture measurement with the appropriate equipment, the measurement of defective beans, the color, the size of the beans and the smell of the coffee
This is followed by the sample roasting and the re-evaluation of the coffee with the organoleptic control, where we examine the aroma, taste, aftertaste, acidity, body and balance.
The evaluation procedures also continue in the production roasts daily to maintain the same quality result.
The most important part is the final product that reaches the consumer, which is why daily quality control is carried out in the Roasters Kolektiva retail stores.

QUALITY GUARANTEE

Test, Report and package.

Achieving great coffee doesn’t stop here. As important as the roasting technique is, so is the ability to maintain quality in production. At Roasters Kolektiva, our main concern is to consistently and consistently deliver the same great result you experienced in your first cup of coffee. For this reason, we pay special attention to both the having data of the roasting process and the measurements of the result. With thorough quality checks that include measurements of moisture, density, color of the roasted beans, and combined with our tasting notes, we are able to achieve the same quality in every batch. In addition, our goal is for our coffee to reach you completely fresh with its characteristics unchanged. That is why your order is roasted when it is placed, ground in the way you choose and packed the same day, in certified packages with a degassing valve. As the release of carbon dioxide is a characteristic of freshly roasted coffee, the one-way vent valve on the package allows the product to gradually release the gases, while preventing it from coming into contact with oxygen that would cause oxidation. This is how we ensure that with every Roasters Kolektiva delivery you enjoy coffee at its finest.