This section is dedicated to the in-depth study of the scientific aspects of coffee, highlighting the complex processes that transform each bean into a unique sensory experience. From soil and terroir analysis to innovation in fermentation and mastery of roasting techniques, we explore the impact of each step on the quality and aromatic profile of coffee.
By combining scientific rigor and expertise, we aim to enrich the understanding of this universe, celebrating the alliance of know-how and innovation that defines exceptional coffees.
post-harvest methods/processes
Discover the experimental treatments revolutionizing the coffee industry. Explore innovative methods that alter the flavor profile and improve coffee quality, from fermentations to unique drying techniques.
Natural coffee is a traditional method in which the cherries are dried whole, developing sweet and fruity aromas. This process, used in Ethiopia and Brazil, includes selective picking, careful drying, and natural fermentation, resulting in a rich and complex coffee with chocolatey, spicy, and floral notes.
Washed, or wet-processed, coffee is a method that enhances the clarity and acidity of flavors, resulting in coffees with complex, fruity profiles. Learn more about this process, which involves several essential steps.
Originating in Brazil, this method of preparation creates the right balance. It combines sweetness with fruity acidity. The result is exceptional coffee beans. Find out how this coffee processing differs from other methods and why it's so popular.
let's have coffee!
lattitude : 48.104
longitude : - 66.129
200 route du quai,
carleton-sur-mer, qc, canada
G0C 1J0
