- To ethically and sustainably source the highest quality green coffee beans available
- To adhere to the highest standards in roasting, so that we can consistently bring you delicious, aromatic coffees
- To play a vital role in coffee-based education, from sourcing to brewing, linking producers to consumers
Our roasting philosophy is based on respect for each coffee's inherent qualities. We roast to bring out those attributes which make each coffee unique. To this end, we create specific roast profiles for each coffee that are tested and refined over time. Our process of profile creation gives coffee roasting its due respect as a highly refined art and science. Our profile design goals emphasize bringing forward the coffee’s best inherent flavors and aromatics and maximizing sugar development. Our Loring roaster allows us to capture and download precise roast profiles in real time, tracking variables like temperature and airflow. With this information, we can perfectly repeat any given roast to our exact specifications.
QUALITY IN THE CUP
Fazenda recognizes that truly brilliant coffee must pass through many capable hands before it reaches you, the final consumer. Our goal as a coffee roaster is to maximize quality in the cup. We strive to not only source the best green coffee and create refined roast profiles for that coffee, but also to provide baristas and consumers with coffee-based education, including brewing techniques, tools, and instructions that are catered to each coffee we roast.
All of Fazenda’s bagged coffee is coded to indicate the roast date, the roast profile, and the coffee type. Notes are taken about each roast and the final product is routinely cupped and used in experiments with brewing. These quality control measures contribute to an ever-expanding stock of coffee knowledge that our coffee professionals use to fine-tune and improve Fazenda’s roast quality while also creating best practice guidelines for brewing.
Fazenda’s coffee is always fresh. We roast our coffee locally and deliver it within days of being roasted to our local partners. We recommend that all of our coffee be brewed and consumed within three to ten days after being roasted.
ENVIRONMENTAL AND SOCIAL RESPONSIBILITY
We seek out the highest quality green coffee beans from around the world, and we pay a quality premium to ensure that growers can continue to reinvest in their families, their farms, and their communities, strengthening the viability of the coffee industry for years to come. We believe that this quality-driven approach is consistent with a business model that consistently prioritizes social and environmental sustainability. We look for coffees from farms using organic, bird-friendly, shade-grown, agroecological, forest conservation, or polycropping agricultural methods. We use a direct-trade sourcing model for our coffees when possible and have begun making the transition to a 100% direct-to-roaster trade model.
At our roasting facility, we continually re-examine our practices to minimize our carbon footprint and environmental impact, pushing the boundaries of sustainability in the specialty coffee industry. We recently invested in a Loring S70 Peregrine roaster, whose single-burner design reduces energy consumption by 80 percent, making it among the most energy efficient commercial roasters in the U.S. We partner with local artisans and craftspersons to upcycle our burlap coffee bags, or with local agriculturalists to recycle them naturally. Fazenda also partners with Infinite Compost to recycle the coffee chaff from the roasting process.