Sustainable Profile
This project is about creating more value for our Partner Farmers by purchasing a larger range of their coffees and at the same time allowing them to define their own price for their coffee.
Why we are proud to call it our House Coffee
Sustainable Profile is about growing together with our producers. We achieve this through open and honest conversations with them. If you ask, most producers would tell you that they are looking for partners that can purchase a wide range of their coffees - not just the micro- and nano lots.
That is where our SP coffee comes into the picture. It’s focused on purchasing larger lots from the producers we already purchase our small April lots from. In this way, we create more value for the farmer and make sure we get the highest quality coffee in volumes that allow you to enjoy the same coffee all year round.
We never leverage our partner farmers to support our growth, by asking them for lower prices. Instead, we let the farmer tell us what price they want - from that we do an evaluation of the coffee making sure it correlates with our quality standards.
Since the start of this project, we have grown from 50 bags of coffee the first year to 200 bags for the 2020 season.
The current lineup
What makes it Sustainable?
Before starting our SP project we purchased a total of 14 x 42kg bags of Coffee from our partner farm Volcán Azul in Costa Rica. In the first year of this project, we purchased an additional volume of 100 x 69kg bags.
The 100 bags we have bought is one of the larger lots from Volcan Azul. This means that today we buy a wider range of quality from the farm, not just the micro-lots.
Our SP partners are farmers that we have identified for their excellent effort in producing the highest quality coffee. It's individuals we want to highlight and celebrate their work.
Background Story: This project started after we spent a weekend together with Alejo Castro from Volcán Azul. During that time we discussed what value April Coffee Roasters generates to him as a farmer (we have been buying his micro-lots for two years). The conclusion was that a Coffee Roaster that only buys a few small micro-lots doesn't make much of a difference.
That is why we started our SP project. Dedicated to increasing the amount of coffee we buy from the Volcán Azul farm. A way for us to show how much we believe in their work and result.The reality is that the only way we as a Coffee Roastery can make a real difference is to commit to always come back and purchase the coffee for the price the farmer is asking. That is what we are doing. We recently spoke with Alejo to hear his thoughts about Sustainable Profile
The Coffees
We purchase coffee at the price our partner farmer asks for. A price based on the farmers own valuation of the green coffee, taking into consideration the level of work that was invested to produce it. We roast this coffee in Copenhagen, consistently producing a balanced and sweet profile with an impressively high flavour intensity.
The result is a coffee in which the focus is on sweetness, body as well as clear and distinct flavour notes.
The roast level is medium providing the coffee with a very balanced flavour structure, a well integrated acidity, and sweet and clear flavour notes.
We work with farmers on a personal level, they decide their prices, they don’t rely on the commercial coffee market or institutions like Fair Trade to tell them what their coffee is worth - they define their value, and we support them 100% in this.
Stories from our Farmers
Introducing the Sustainable Project With Alejo Castro of Volcan Azul.
Here is what our SP Coffee farmer from Costa Rica has to say about the Sustainable Profile Coffee project.
Drying Coffee at Volcan Azul.
In this video, we're at Volcan Azul Estate in the beautiful Alajuela Province of Costa Rica, this time joining Farmer and Owner Alejo Castro at his raised beds for a conversation about the importance of drying.
Depulping at the Wetmill.
In this video, we're back at Volcan Azul Estate in the beautiful Alajuela Province of Costa Rica, this time discovering the Drymill and exploring the de-pulping methods that Alejo uses when processing his coffee.
Introducing Sustainable Profile with Bruno Souza.
In this video, we're at Fazenda Esperança in the beautiful Minas Gerais region of Brazil, this time joining Farmer and Owner Bruno Souza at his coffee estate for a conversation about our Sustainable Profile Project.
Behind the Scenes at Fazenda Esperança with Bruno Souza.
In this video, we're at Fazenda Esperança in the beautiful Minas Gerais region of Brazil, this time joining Farmer and Owner Bruno Souza at his coffee estate for a conversation about our Sustainable Profile Project.
What is Specialty Coffee?
On a recent trip to Brazil whilst visiting our partner farmer, Bruno Souza of Fazenda Esperança, Patrik filmed a short feature highlighting some of the practises that contribute to the eventual high quality of a specialty coffee.