Sourcing and Roasting

Coffee Sourcing

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Coffee Roasting

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Coffee, like wine, is described by its characteristics and these are affected by a myriad of factors:

  • The environment, such as soil quality, altitude, weather (microclimate) and elevation;
  • Processing methods, such as natural, pulped natural or washed;
  • Coffee varieties (Arabica) such as: Typica, Bourbon, Catuai, Caturra etc.

 

Coffee ‘characteristics’ are terms used to help describe the coffee character and flavours and are determined by a process called ‘cupping’. We continually ‘cup’ our coffees at Ancoats Coffee Co. to ensure that the desired characteristics are achieved. The ‘cupping’ process is in itself a science and a strict process must be followed in accordance with organisations such as, SCAE (Speciality Coffee Association of Europe), SCAA (Speciality Coffee Association of America) and Cup Of Excellence.

 

The flavour characteristics we use are:

  • Cleanliness;
  • Sweetness;
  • Acidity;
  • Balance;
  • Mouth-feel (or viscosity);
  • Aftertaste;
  • Floral;
  • Citrus Fruit;
  • Stone Fruit;
  • Berry Fruit;
  • Spicy;
  • Nutty;
  • Chocolate;
  • Caramel.

 

Every coffee we sell has a ‘cupping chart’ on the product page to give you an idea of the flavours you can expect from each particular coffee.