This time I have been decisive to handle this coffee.
It is a high-quality coffee with a strong aroma like flowers and a fruity taste like plums and cherries. That's the point.
Most of the coffee grown in Ethiopia is organic.
Fertilizer uses a mixture of coffee pulp (fruit), etc., and does not use pesticides.
However, most producers are not certified, and the Ethiopian coffee we have purchased so far has never claimed to be organic.
The most important thing for FUGLEN COFFEE ROASTERS is, of course, to deliver delicious coffee to everyone.
We believe that what is delicious is coffee that tastes "very sweet, clean, and fresh."
Ingredients such as "You can feel the uniqueness of coffee's original fruitiness and sweet fragrance like flowers" are selected, and the taste is balanced by roasting.
In selecting ingredients, especially in the first year, I chose the best coffee from the samples lined up on the table.
It is coffee that feels the most potential as a material.
One of the real pleasures was the moment when I encountered a sample that stirred the imagination of the roaster, such as what kind of roast this coffee would be and what flavor the extracted coffee would have.
Of course, choosing the best coffee is still the same.
If the role of roasting itself is how high the level and how evenly the flavors of the ingredients are brought out, then the ingredients themselves must be of high quality and character.
However, I have since come to understand that just being delicious is not enough.
One of the reasons for this is that our regular visits to the farm have created a relationship between us and the farm.
Who is making coffee and what kind of thoughts?
What kind of climate and climate factors shape the taste of these coffees?
In addition, we have gradually come to understand the background of the coffee we buy, including the social situation and working environment.
That doesn't mean the working environment is bad.
It does not aim at simple social support.
This is because we have come to realize that in order to provide customers with a stable supply of high-quality coffee from a long-term perspective, it is not enough to evaluate the performance of coffee as an agricultural crop based only on the quality of a single year.
Again, most of the coffee grown in Ethiopia is organic.
This means that no harmful pesticides are used.
It can be said that it is a production system that considers the health of the people involved in cultivation and harvesting.
It should also be a sustainable method for the environment and the soil.
Of course, just because it's organic doesn't mean it tastes good, and the amount of production is limited, so there are risks.
Still, considering the long-term perspective, by handling "organic certified" coffee this time, it was a great opportunity for us to reconsider coffee as an agricultural product.
As a roaster who stands between the producer and the drinker, it would be great if we could think about coffee and the environment together while drinking this refreshing and gentle sweet coffee.
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