Coffee from Around the World
There’s a certain beauty to coffee. The world’s second biggest commodity never seems to let us down. It’s mostly famous for giving us a jolt when we need it, for being the center of the modern café culture and the it’s distinguished taste. Little do people often know that the bean is such a complex little structure. More on that in a bit. We’ve chosen to source our coffee directly, because it just makes sense. This way we can Impact the origin at which the coffee was born, putting more money into the right pockets by cutting out the middle man.
NORDIC NOTE is the soul of our Roastery, originating from a 50 year old Italian recipe, A delicately balanced coffee blend, each component is chosen for it’s quality and specific addition to the taste. 100% handpicked Arabica beans, medium roasted to give a honey like sweetness, and medium body.
Nordic note is the original TopBrewer coffee, it is the perfect companion, due to its balanced flavor, low acidity and our extensive use of it on our machines.
Our Italian note, is a dark roasted coffee comprising of 83% hand-picked Arabica and 17% high quality Robusta, it is roasted in a Mediterranean style, meaning it is roasted to give a full bodied taste, with a subtle sweetness and nutty finish with hints of vanilla, but without a long bitter after taste.
It is a great in Milk based drinks, and offers a sweet but strong flavor, and is great served in long beverages.
A Medium Roasted, organic, single origin coffee sourced directly from the Aproconorsi cooperative in mountainous and remote region of Cajamarca in Peru.
Our Green Note is designed as an organic option for our machines. A medium roast, It has a medium body with a caramel, and Chocolate flavor, it has a medium acidity and is a great all round coffee to use on your topbrewer, designed with conscience.
Red Cherry Note
Our Brazilian single Origin is everything that is great about the largest producer of coffee in the world.
Its roast profile was created specifically with the topbrewer in mind. A long roasted coffee, low in acidity, and with a light body. It has a milk chocolate flavor, with a subtle sweetness, which makes it great with milk espresso, based beverages and just as black coffee.
Our TopBrewer Decaf blend, is a blend created in house, using our Nicaraguan and Peruvian Coffee that have been decaffeinated.
100% Arabica, it is a speciality decaf coffee, which is uncommon, and tastes every bit as good as its caffeinated counterparts, with notes of Dates, Chocolate and Walnut, it is rich in taste and has a sweet and long after taste, that won’t keep you up at night.
This is why we do it!
It’s quite simple. By paying an above market price - and above Fairtrade price - to farmers directly, the money is directed to the right pocket. It also gives us a unique opportunity to influence the quality in a number of ways, providing not only feedback to the hands who cultivated it but also being able to ear-mark funds providing technical assistance, knowledge and training as well as improved infrastructure.
Coffee is such an incredible commodity that we have unfortunately become accustomed to paying too little for. It’s a commodity that is often time used to divert traffic into supermarkets as an item on sale, where supermarkets actually accept making tiny if any profits. This skews the perception price on coffee.
Transparency is key
For us, two aspects of sustainability are at the top of our agenda: sustainable growth and sustainable trade.
... means ensuring that the environment does not suffer unnecessary harm as a result of coffee farming, i.e. avoiding the use of harmful artificial pesticides.
... is when the commercial exchange of products generates economic and environmental benefits, including; the creation of economic value, reducing poverty & inequality, and preserving environmental resources.
We make every effort at Scanomat/AMOKKA Coffee Roasters to buy our coffee from farms where we have a direct trading relationship with the plantation and we have the knowledge that the coffee is grown as sustainably as possible for the local environment.
Understanding coffee growers need
We understand that many coffee farmers find it difficult to convert to 100% certified organic cultivation as the coffee plant is a fragile size and is easily impacted by fungal or insect attack. In addition, it can be very expensive for the farmers to obtain certification, despite the coffee being organically grown using traditional methods. With this in mind, we work directly with growers to implement organic coffee farming methods, whilst recognizing that it can take a few years to learn the techniques and working methods required. We also make sure we consider all of the risks of implementing organic farming methods at every stage, as any damage to the plants could cause the individual farmer to lose his entire income and livelihood.