There existed a time when we didn't know where the coffee we drank came from. We didn't question how it was processed. We didn't know that the coffee we were drinking was usually a mixture of many types of coffees, from different places, of different qualities. We didn't know that this mishmash of coffee had to be roasted to the point of burning in order to mask the inevitable flavour flaws due to poor bean quality. We didn't know that people trying to make a life for themselves by farming, processing and working in coffee are so exploited. We didn't know that coffee as a commodity is an unsustainable model.
What we did know is that we loved coffee. And when you love something, naturally, you want it to be the best. We were always looking for ways to make our daily coffee experience better; trying different brewing methods, different coffee beans, different grind settings. It is our love for coffee, and all that came with it, that initiated the amazing journey that led us to this point.
Along the way, we learned that coffee is a fruit; that the coffee bean is actually the seed of a little red berry. It grows on bushes in mountainous places all around the equator and takes incredible amounts of labour to harvest and process. We learned that coffee is seasonal. We learned that coffees from different places taste different. We learned that different coffees within a certain region can taste different too. We discovered that the same coffee processed differently could also result in completely different experiences. We learned that coffees are unique. We learned that there are people out there who are trying to improve the condition of the coffee landscape and who support and help to maintain quality coffee. We learned to roast coffee. We learned to roast it in ways that brings out its full potential - dedicated to not adding or taking away from what it was meant to be. We learned coffee was an amazing resource that the planet offers us, and we learned to appreciated it more, to taste it more.
With knowledge comes responsibility. We feel a responsibility to share all we’ve learned with as many people as we can. So we started a coffee roasting company. We responsibly source coffees of superior quality and roast them with love and care for anyone to enjoy. We keep learning and we keep sharing. We are part of what is called the "specialty coffee" market, and we share the "third wave of coffee" philosophy.
However, in reality, we'd love to be rid of all these labels. We'd love that the kind of coffee we (and others like us) offer becomes a widely accepted and demanded standard.
Holly & Paul
(the founders of Kaito Coffee Roasters)
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