PREPARING
TIERRA ALTA COFFEE

THE ROAST, THE PACK, THE BEAN

 
Roasting Coffee

THE ROAST

ROASTING IS BOTH AN ART AND A SCIENCE

The most important stage of any coffee brand, the process can make or break the taste of the coffee. Our approach to roasting is equally as detailed and delicate as sourcing the bean. 

We work with experienced artisan roasters for small batch roasting. The use of smaller machines allows the beans to have a more intrinsic and refined taste. Our roasters aim to bring out all of the natural flavour notes that represent the origin and character of the bean. They consider many variables throughout the roasting process and use the latest technology available to develop profiling systems to maintain accuracy and consistency in batches.  

Light roasts have bright acidic and citrus fruit undertones, as well as cocoa and caramel flavours. Medium to dark roasts bring out a more intense coffee flavours and richer aromas. The darker the roast type, the more bitter and smokier the mouthfeel. The mild and smooth flavour of the Colombian coffee beans make them versatile for a variety of roasts. 

In line with our transparency value, we show the roast date on the pack so you know you’re getting the freshest batch. When you open the bag, the smell will tell you the story of the farmer and the journey of the beans. Furthermore, our partners take the necessary steps to ensure their operations are environmentally friendly. 

Our private label coffee brand in Luton, Bedfordshire.

Roasted locally and available for delivery nationwide. 

Limited specialities imported from recent harvests. 

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THE PACK

250G/300G

BOX BOTTOM BAG WITH ZIP AND VALVE, SHINY BLACK

Dimensions: 19cm height x 11cm width x 8cm gusset
Material: PET / VMPET / LLDPE
Thickness: 130UM
Valve Placement: 60mm below top of bag
Zip Placement: 35mm below top of bag

Our Box Bottom Bags are designed to create the very best solution for storing your coffee. This design uses less space on the shelf, it is fitted with a built in Zipper for easy opening and resealing, and comes with a one-way degassing valve. The valve allows the coffee to de-gas after roasting without becoming exposed to air or moisture. The bags are heat sealed above a rip-zip which can be opened by lifting the butterfly and tearing the paper cover off.

Most beans are at their freshest after the first 2 weeks of roasting and at their best during the 1st month. That being said, they can hold that freshness for up to 3 months, provided that the bag is unopened and stored properly. Our bags will keep the coffee fresh, but we highly recommend not to store it in the fridge as this will lead to a build up of moisture - public enemy no.1 of speciality coffee. A cool cupboard away from strong smells and strong temperatures is the ideal storage place.

THE BEAN

SMELL   FEEL   WEIGH   TASTE

AROMA

The way the coffee smells, the level of intensity and pleasure that hits the nose. The fragrance introduces you to the distinctive characteristics of the roast. Smells can be bitter, sweet, spicy, fruity, earthy, grassy, floral, nutty, chocolatey, winey, or woody.

ACIDITY

The sensation that enlivens the coffee. This isn't a taste defect, rather the vibrancy. You can feel acidity on the sides and tip of your tongue. Coffees with high acidity are described as bright, tangy and crisp with a clean finish. Low-acidity coffees feel smooth in your mouth and linger.

BODY

The weight of the coffee on your tongue that describes it's texture. Light-bodied coffees feel light, delicate, and don’t linger. You feel the weight of full-bodied coffees on your tongue and the heavy flavor lingers.  Textures can be silky, syrupy, thin or plush.

FLAVOUR

Everything about the way the coffee tastes and what it leaves behind. These are registered in different parts of the mouth. Some are obvious, and others are subtle.

Click below to see the Speciality Coffee Association flavour wheel. 

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© Tierra Alta Coffee by Ali Co. 2020.