About Estate Coffee

Estate Coffee is a micro-roastery, coffee shop and wholesaler based in the heart of Copenhagen. Our name comes from our relationship-trading philosophy. We buy our coffees in direct contact with the single coffee farm or cooperative. By this we ensure that the coffee is of the highest quality, and that its production is both environmentally and socially sustainable.
Our goal at Estate Coffee is the ultimate coffee that has been treated with excellence and care from seed to cup. We wish to present unique coffees with lots of character, flavour and taste, of which each of them represents the environmental and human conditions under which they have been created. 

Direct relationship purchasing
At Estate Coffee we purchase the unroasted green coffee beans at the time they are at their best -directly from the single coffee farm. We wish to create full traceability of the coffee’s origin and when possible, we deal with single lots or harvests in order to achieve the utmost precision in flavour and taste. Rio Verde Yellow Bourbon – coffee from our own lot – is a result of this ambition.

Sustainable production
The direct contact with the producer gives us the best possibilities to ensure that the quality of the coffee is exceptional and that the coffee is harvested and processed under sustainable practices. Furthermore we are in an on-going dialogue with our suppliers about developing the production in a sustainable manner. Producers that meet our broad range of criteria are correspondingly paid higher prices and offered long-term contracts. We also support sustainable principles by always carrying organic and Fair Trade certified coffees in our assortment.

Roast profiling
It is during the roasting process that the full potential of the coffee is developed. On our own micro-roastery in Copenhagen we roast the coffee manually in small batches of 30 – 40 kilos (66-88 pounds) on a classic gas-driven Probat drum roaster. Our approach is called Slow Roast. We roast the beans with a slow roast profile that extends from 12 to 16 minutes. During roasting we vary the heat transfer and the air flow to carefully follow designed roast profiles. Each Single Estate coffee has its own individual roast profile to develop its unique characteristics. We generally roast lighter than conventional coffees to highlight the finer nuances. After roasting, the beans are quickly cooled down by cold air for the benefit of the flavour and taste of the coffee.

Cupping
High quality in taste is the ultimate criteria for the Estate Coffees. We systematically cup all coffee samples in our own lab. We cup before purchasing, before accepting received beans, before designing the roast profile and before approving the roast batch. We assess the aroma of the freshly ground coffee, the flavour and taste of the freshly brewed cup, as well as the mouthfeel and after-taste of it. Only by cupping each batch of Estate Coffee are we able to ensure the very highest quality.