Taste is above all a matter of distinction. It's a question of distinguishing oneself by positioning oneself in a qualitative segment. Combined with the knowledge of the roaster and the sales teams, traceability is the key to this positioning.

Traceability improves the stability of roasting profiles, as batches purchased are more homogeneous. As a result, it facilitates the roaster's work, boosting productivity. It's an investment that saves time in profile preparation, and reduces losses due to missed spindles.

Traceability enhances customer satisfaction thanks to more stable taste profiles, which in turn increases customer loyalty and wins new customers.

It meets a strong expectation on the part of customers, who now want to know where their food and drink comes from. It's a dynamic that cuts across all agri-food sectors. Players who don't know how to meet this demand can expect to go into decline.

Traceability highlights the roaster's skills in selecting coffees according to their place of production and production techniques. It's a way of highlighting the roaster's expertise to customers.

It's a showcase for the roaster's expertise, and therefore in-fine, which helps justify greater added value.

This makes traceability the number 1 advantage over supermarkets and manufacturers unable to offer the same level of traceability.

Telling the story of coffee and its origins enlivens the cup and adds emotional value to the beverage. This affective value translates into added value: coffee is a noble product that comes at a high price, thanks to the sum total of know-how throughout the value chain.

This sum of skills enables us to bring quality products to market.