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.

L’amertume : une exploration en profondeur
Marie-claire marquisMay 29, 20250 comments
The bitterness of coffee is intriguing and divisive: some shun it, others adore it. However, it doesn't come solely from caffeine. It stems primarily from roasting, chlorogenic acids, and extraction techniques. 

let's have coffee!

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