Organic Fair Trade

This coffee line is certified by Transfair Canada and Ecocert Canada. Stringent measures are followed by systematic audits. This product line, such as Transfair explains, is key to the farming communities. "Fair trade is an equitable  and healthier way to trade, so that all members have access to a better quality of life. By creating stable and sustainable trade conditions, it empowers producers and their community to have a better future and to determine their needs and priorities. 


 

Our Faro Classics.

Coffee is a world to discover and rediscover. These coffees offer incredible value, they are our benchmark, roasted and carefully selected by our team, to offer you a great coffee experience .  Each selection has a unique taste profile and deeply developed flavors.

 


 

Limited roast.

Humidity, density of the bean, input temperature, "delta dot", ventilation are all factors to master during the roasting process. By having developed this expertise, it enables us to offer complex coffee roasts and maximize the flavor profiles. This product line purchased from specific farms is exclusively roasted in our smallest ovens thus offering incredible value


What makes a good coffee? What’s the best coffee in the world?

These are the two questions we have been asked most often in the last 30-plus years. From day one, our answers have always been the same. There is no right answer . . . but we’ll try.

Good coffee is a simple matter of taste. The quality of your beverage depends on the farmer, the importer, the roaster — and yourself, for its ultimate preparation.

 As for what’s the best coffee in the world, the classic response is, "The one you like." We will expand on that, by saying, “The one you love . . . well brewed!”

 So here’s a quick overview of an infinite world we’re also learning about and discovering every day.

 To better understand the culture of coffee, it is important to remember that every fruit or berry of coffee — every coffee bean — was grown by a farmer. That means it’s normal for the product to evolve or change from one year to the next. Changes in the amount of rainfall and sunshine, variations in soil, temperature and production techniques (harvesting, washing, drying, etc.) will affect the quality of the coffee bean. These parameters are referred to as “terroir”, like in the wine-making industry.

With this in mind, the International Coffee Organization (ICO) is working with many producers in different countries to improve the entire production and harvesting process.

To stay up to date on our discoveries, our experiences and especially our team, follow us on our Facebook page or our Instagram and Pinterest accounts. 

For more information on the essential role of the ICO in the production of coffee, visit http://www.ico.org/fr/mission

For a botanical view, visit the following links:

http://www.coffeeresearch.org/agriculture 
http://www.comitefrancaisducafe.fr
http://www.comitefrancaisducaferenouveau.fr

 


Roasting

Roasting is also a world in itself. The quality of the equipment and the skills of the master roaster are largely responsible for the quality of your coffee.

To better understand this process and learn about the 800 aromatic molecules involved in the development phases of the bean during roasting, and the reaction of proteins, sugars, and volatile and chlorogenic acids, visit the following links:

http://www.diedrichroasters.com
Flavor wheel: http://www.scaa.org 

Preparation: How to maximize the quality of the brew in 6 steps

# 1. Buy freshly roasted beans

            Freshness is paramount. Freshly roasted coffee will release more aromas and flavors than a 3- to 4-week-old coffee. Ideally, buy whole coffee beans and transfer them into an airtight jar, or buy coffee packaged in sealed aluminum foil with freshness valves.

# 2. Keep the beans fresh 

             Store coffee in an airtight jar, away from light and moisture. Avoid freezers, refrigerators and hot places such as above the oven.

# 3 Buy the right coffee for your preferred infusion method 

            Some coffees are ideal for certain types of infusion. For example, dark roasts are less recommended for espresso infusions. It is important to choose a roast according to its characteristics (humidity, bean density, etc.), but also depending on the infusion type for which it will be used. 

# 4 Grind the coffee just before brewing 

              In an ideal world, we suggest people grind the coffee just before preparing and infusing it, since the flavors are at their maximum potential just after grinding. Ground coffee will age much faster than whole-bean coffee. 

# 5 Water 

            Obviously the temperature and quality of the water will influence the quality of your infusion. Avoid water that has a smell or contains added chlorine; also avoid distilled water, since naturally occurring minerals in water promote the exchange of coffee flavors. 

# 6 Use the right amount of coffee 

           Obviously, the amount you use will influence the taste of your cup of coffee. Make sure you add the correct amount for the type of infusion and flavor profile you want.  Here are approximate quantity suggestions: in general, for a single espresso, allow approximately 8-10 grams, and for a filter coffee, one to two tablespoons per infusion of 12 ounces. 

Finally, maintenance of your equipment is crucial for high quality coffee. For infusion coffee, filter coffee, espresso or French press, there are again a wide variety of factors to consider in order to arrive at a perfect product. 

 

scaa.org
Specialty Coffee Association of America website 
 
coffeegeek.com
Blog focusing mainly on equipment
 
baristamagazine.com
Site for people who serve coffee
 
coffeetalk.com
Focus on the global market, science, economic and business aspects. Serious matters! 
 
sprudge.com
Focus on marketing, trends, shops, baristas
 
facebook.com/BruleriedeCafedeQuebec
To follow our flagship store and see our own premium products sold there