About Terres de café
Terres de Café was founded in 2009 in the heart of the Parisian coffee scene. The founder of the roastery, Christophe Servell, said at the time that it was time for the French to show the world that, as a gastronomic powerhouse, they also had something to say about coffee. They soon became famous throughout the country, and in 2015 they won the French Roastery of the Year award, and now you have the opportunity to taste their art in a cup at home. Over the years in the industry, these Parisian pioneers have built an extensive network of collaborations with prestigious farms and processing stations around the world. They always work with respect for local communities, supporting organic farming and practices that reduce environmental impact. Outside of roasting, Terres operates 8 cafes that you can visit on your wanders around Paris and 2 more in South Korea.
The first selection roastery in France
At Terres de Café (loosely translated as "coffee land"), they always wanted to show their customers that coffee is not only sour or bitter. This little hot drink contains around 700 aromatic molecules that can create a palette similar to pineapple, cinnamon or almond, so there is guaranteed to be the perfect coffee for every coffee lover in the world. With the help of the French entrepreneur Jérémie Trigan, who invested in the roastery, they obtained the necessary equipment and beans in Terres to kick off the roasting of the selection, which at that time was still relatively rare in France. In 2017, Terres de Café was recognized as the first specialty coffee roaster in France!
What does the draft mean for Terres?
As Christophe says, “To make quality coffee, you need good coffee, good equipment, a good and appropriate grind, the right weight of coffee per cup and the right amount of water at the right temperature.” Terres mainly summarizes this plethora of variables under the following three categories:
1. Cultivation
Terres de Café promotes the philosophy of direct purchase and close long-term cooperation with farmers. An integral part of today's selective coffee cultivation should also be consideration of ethical production and environmental protection, in which the roaster participates in cooperation with farmers.
2. Roasting
Coffee roasting represents a fundamental transformation of coffee cherries, during which the roaster reveals the aroma contained in the beans. Terres closely monitors roasting with a roaster connected to sophisticated software that allows the roasting profile of each batch of coffee to be set as precisely as possible. After trying several profiles, they always choose the best one, which they then replicate.
3. Preparation
Terres de Café collaborates with a coffee school to teach baristas and amateurs the art of making good coffee. Every barista working in Terres cafes completes a comprehensive course covering the whole world of fine coffee from the plant to your cup.
