The Barn Roastery
THE BARN Roastery opened in September 2012. Our philosophy is to roast and serve the best coffees available in the world. We consider our Brew Bar rather a taste lab than a coffeeshop. Therefore we reduce every distraction from your coffee enjoyment to the max – to enable you the purest and highest quality coffee experience possible.
We only buy handpicked arabica coffee beans of speciality grading.
Preferably from Micro-Farms that operate with a strong focus on detail and a passion to improve their product. It is important to us to avoid too many merchants between farming and roasting so that most of the value goes back to the farm. The benefits of direct trade are far beyond of what fair trade could achieve. It also gives the farm a sustainable product and an identity to be proud of.
We chose our beans for quality, cleanliness, sustainability and traceability. We buy in small quantities and fresh, seasonal crop. It is one of our principles to protect the value chain from crop to cup. This is the only way for all participants to benefit and to identify with a high value product.
We believe in a strong connection between roaster, barista and our customers. It is our responsibility to share knowledge about coffee and to stay near people we work with.
We use a 1955 Probat Roast machine which has been completely overhauled with latest technology, direct engines, larger cooling tray and powerful air flow. We have added an environmentally friendly natural air filtration system. We use Cropster Roast Profiling software and check all stages of our roasting.
Strict and continuous quality and processing control:
We cup and taste our coffees systematically. We cup samples from various stages prior to roast finishing. Our baristas in both locations give us daily feedback on all roast batches and we are feeding all information back into our roast profiling system. There is a lot of science but also a lot of tasting and discussing.
Our aim is to produce clean and consistent coffee of highest quality. Our roasting approach is to follow the quality of a bean and not to change it. That means for example that we are not trying to make a fruity bean less fruity.
A dedicated team of coffee people ensures a consistent approach and looks after continuous improvement of our product.
In wholesale we are looking for quality coffee makers or those who want to improve their coffees and knowledge. One of our requirements would be to work with people that ensure a high standard in equipment and knowledgable staff. We support our customers with quality screening and coaching.
For more information please contact us on email@example.com
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