About The Coffee
When starting your own coffee enterprise, we understand just how important a well-known, inspired, or popular flavour can be. Creating a flavour profile whether it’s your own or one you know will work with your audience, starts with a simple conversation with our coffee experts.
Starting with our most popular mix of single origins and arabica blends from all over the globe, you can choose you profiles and be retailing your products within weeks of initial discussion. Alternatively, having amassed a portfolio of over 500 different profiles, we are sure to find something that fits for you, your audience and business, or we can work with you to create something completely unique.
It's what we're all here for!
Regional Flavour Profiles
We source internationally to create our exciting and flavoursome blends, so check out the flavour profiles per region below. Where you see our logo, this means these regional farms are used in our standard annual blends.
We receive and cup pre-shipment samples of all raw coffee purchases. Containerised shipments are strictly monitored at all stages of the journey from origin to the roastery.
Once the coffee has arrived at our warehouse it gets another identification attached for our own use, this internal stock code will indicate its origins and any certifications it may hold. The raw coffee warehouse is maintained at a strictly controlled temperature and environment.
Quality Control Office
Every raw coffee delivery received by us will have a small amount taken from each bag to be sampled to confirm consistency with the pre-shipment sample and to detect any possible defects. Samples are first checked for bean defects, secondly the moisture content, followed by sample roasting and cupping. If at any point the samples do not conform to our exacting quality requirements, the coffees will be rejected.
All sample roasts are produced to a precise roast colour 90 (mid-range roast colour). The samples are cupped and checked by an in-house, qualified Q grader and, if approved, will only then enter production.
We source raw coffees from all major producer regions, a great responsibility rests with us to ensure strictest controls of quality and consistency.
Blending & Roasting
Depending on the roasting system employed, we utilise three different styles of roasting machines, technology dictates the roasting process to greater or lesser degrees. However, no matter how sophisticated the roasting technology, it will never replace the artistry of our uniquely experienced and professional roasting professionals. The coffee blending process between coffees tends to happen before roasting but can be done after to customer's specifications.
The range of blends and roast combinations is infinite. Scrupulous maintenance of our roasting equipment significantly reduces the possibility of either technical/quality issues or downtime resulting from mechanical problems. Without this maintenance a build up of coffee oils could prevent the coffee roasting to its full effect.
Packaging & Final Checks
During this process, key elements such as packaging seal integrity, thermal print quality and labels are checked. Once we are happy with the finished product quality they are then sent on their way either with our delivery partners or through our own fleet of delivery vans.
If you want to learn more about coffee in general and get in the know for the best coffee roasting and consumption practices please do get in touch by clicking here.
We have our own training facility providing industry leading training courses if you are interested you can find out more in the training section of the website.
Get creative with your brand...
With the increased awareness of the social, economic, and environmental facets of coffee production, sustainability initiatives, including certification, are becoming ever more significant. The widely recognisable marks that appear on coffee labels are great for the coffee industry as a whole as they help ensure that our soil stays in great condition, farmers are paid fairly for their work and that the lungs of the earth are protected.
These systems have been put into place to help ensure that the corresponding organisations are as widely recognisable as possible. Every packet that includes any of these certifications must be submitted for review to the governing body it’s associated with, this is to ensure that the label is the correct size shape and colour and not distorted in any way.
Our Coffee is Accredited.
Fairtrade’s social, economic and environmental Standards are set for both companies and farmers and workers who grow coffee. Farmers and workers’ rights and the environment are protected. They receive at least the Fairtrade Minimum Price and an additional Premium to invest in business or community projects of the community’s choice like healthcare, education and clean water.
The Rainforest Alliance Certified™ seal means that farmers follow more sustainable agricultural practices that protect forests, rivers, soils and wildlife, while being good community neighbours. Rainforest Alliance certification also helps ensure workers have improved access to safe working conditions and decent living conditions, health care and education for their children.
Soil Association Organic
This logo on your packet of coffee means very few chemicals and pesticides were added at anytime during its production, Collab Coffee aim for as few as possible. The Soil association supports organic farming and recognize the direct connection between our health and how the food we eat is produced.
This is the clean process of decaffeinating coffee that is both good for your health and easy on the environment. The Swiss water process uses the pristine water of the the coastal mountains of British Colombia, Canada to gently decaffeinate the bean - a process that can also guarantee 99.9% caffeine removal. This seal or wordmark is the definitive way to tell if your coffee has received the decaffeination process.
Let’s talk numbers...
Different pre-blended coffee profiles including single origins.
Tonnes of coffee roasted a year.
Coffee Cupping & Q-Grading tasting and testing sessions.