angel barrera | 2015-05-02
The wine Primeurs, is a tasting session of the wines when still on the barrels, organized by the different “chateaux”, and to which all wine professionals assist to see what the quality of the harvest on each is, and how it would evolve.It’s somehow, the “premier” of what that year would be once bottled. These Primeurs, are organized on the most important “wine regions”, one of those emblematic places, is of course, Bordeaux. Having this event every year here, and been so close to the wine world, we started thinking… why not doing a coffee primeur proposed to roasters? And what once gets into Belco’s drum, finishes by been roasted, we decided to do it! The mere idea of a Primeur, has always been for me, something very similar to sample roasting during the different stages of the bean. In the Primeur, the taster is able to seize the potential of the wine, he imagines in his mind and thanks to his abilities, how its future in the glass would be. When we cup coffees at origin, sometimes they haven’t even rest a week after been milled. And we need to see their potential. Once the coffee has rested a bit more, we receive another sample of this bean, before the shipment. At this period, we can fully measure its potential. We then, send a sample to the roaster, he cups it to see all its potential and main characteristics, and in his mind, he would imagine how the coffee would be when production roasted. He would see if it fulfills the sensory needs he is seeking from the grain, and would decide how would roast it depending on where he’s going to use it (filters, espresso, etc…). Quite similar, all this story of the Primeurs, isn’t it?
Angel, for the Belco