Nano. These are coffees that keep reminding us why we roast coffee in the first place. We want to share these coffees with you and invite you on a sensory journey.
We're constantly cupping coffees that surprise us. Often these are coffees that are only available in small quantities. Ones that are rare because they were produced incredibly meticulously, or because they come from producers who own only small amounts of land themselves.
We wanted to create a new line in our range for these coffees. Nano. Nano stands for exactly these coffees that are heavily limited. Coffees that are so beautiful we want to swim in them. Coffees that keep reminding us why we roast coffee in the first place.
Why do some coffees taste so different?
Good coffee is no accident. Names don't help make a coffee better – it's all about focus on details, the relentless drive to work as precisely as possible, to understand all influencing factors and to consciously use them.
Good coffee therefore needs, in addition to time, a great deal of attention. Not every coffee can be monitored so closely, as this would hardly be economically feasible. A growing minority of producers who manage to continue refining alongside their main production is devoting ever more attention to these special preparations.
So for a coffee to be much better than others, it requires:
- coffee cherries equipped with all necessary nutrients
- a uniform ripeness level of the cherries
- precise separation of cherries into floaters (defective or damaged) and sinkers (intact and ripe)
- clean separation of fruit flesh and seed when pulped
- an extremely precise drying protocol when dry processed
- a meticulously clean environment when cherries are further processed in a closed environment (bag, barrel, tank, etc.)
- control over shade-sun ratios during drying, pH levels, air/no air, etc.
- slow, even and controlled drying of the parchment
- cool, dry, stable storage of the parchment
We choose the roasting approach at the end based on how the coffee is structured. We generally roast coffees with more energy, dry processed ones with slightly less energy, especially towards the end of the roast.
With roasting we only draw out of the coffee what's already in it. Roasting these coffees is of course fun, but it's also very adrenaline-fueled – because the work that went into each seed is enormous.
Which coffees go into the Nano line?
They are coffees that convince us sensorially on the one hand, and represent change on the other. We have no preferences about where these coffees must come from, we're completely open on that.
Regularity
We don't set when a new Nano coffee comes into our range. It happens when we encounter a coffee that won't let us go.
Rarities
The coffees are only available in limited quantities. First come, first served, or as they say – the faster you are the faster you'll be.
