RETRO RIDE ROASTING CO: RAISING FUNDS FOR THE DGR

Artisan Coffee: From Farm to Cup

The culinary art of modern artisan coffee roasting is a combination of science, technology and taste.

Farm

As with all culinary arts, it all begins with the freshest quality ingredients. I work through a single Canadian broker and the finest smallholder farms in Central and South America to acquire my green coffee beans. These farms vary in elevation and climate to provide me with micro crops of multiple varietals of arabica beans. Each crop and varietal, combined with the different processing methods fill the spectrum with a wide array of delicious flavors. And because these farms only grow in small lots, they go above and beyond to produce high-quality outcomes.

It is important to me that I trade directly and only support sustainable farming methods. So, I source beans through a Canadian broker that helps me source and work with fincas (Spanish for farms) owner/operators directly in Central and South America to ensure that Canadian values are respected. This includes sound environmental practices like not cutting down trees, good production values and actual living wages with benefits for farm workers and their families.

The farm workers pay considerable care and attention to their farming practices from the rigorous selection of coffee cherries, through to the milling process, and finally the drying of the hand-picked coffee.

It is these same green coffee beans I buy from the micro lot production that creates the true foundation for my artisan coffees. And by trading directly with owners and paying a premium for green coffee beans, I cut out the layers of middlemen, ensuring more money gets to the the farm workers and their families. The farmers in turn deliver to me the highest quality and social sustainable green coffee beans.

Roastery

DGR COFFEE: RETRO RIDE ROASTING CO. – A MICRO ARTISAN ROASTERY

As a micro artisan coffee roaster, I produce fresh product in very small batches.

Coffee is one of the most complex foods on the planet with anywhere from 400 to 1,000 chemical compounds. When roasted, many of these compounds are converted into different compounds and impact the taste. Most we can’t control but some we can as they take place at their own time and temperature curve.

For every batch I roast, I examine the beans, remove imperfections, and test it first. I combine the uses of all my senses with my knowledge of the bean varietals, my roasting equipment and technology to ensure that each batch meets my desired outcome. In return you get a smoother, tastier and more complex cup of coffee. This is the culinary art of artisan coffee roasting. Proceeds from my sale of Retro Ride Roasting Co. coffee go to raising money for The Distinguished Gentleman’s Ride.