My encounter with specialty coffee was relatively recent, yet I sometimes wish I could relive the tasting of that particular cup. My discovery happened across the Atlantic, where the extended "Americano" reigns supreme, a "cup" in everyone's hand, rushing from one block to another.
Once back in my hometown, I noticed these coffee shops emerging, still a bit timidly. I was able to continue my exploration of this beverage thanks to Café Mokxa | Fine Coffee Roaster in particular, and then other specialty coffee roasters in the various cities where I've lived.
I then realized that drinking coffee wasn't just consuming a hot, bitter, and stimulating liquid, sometimes making you grimace but what's called a "real coffee." Tasting specialty coffee is much more than that. It's living an intense experience, discovering terroirs, the flavors and aromas of producing countries, respecting the work of a farmer for whom this bean, nestled in the heart of a bright red fruit, is considered a treasure.
A vast world then opened up to me: the discovery of several coffees, of course, but also the complexity of post-harvest processing methods, extractions, and much more.
When we embarked on the Manufacture Paysac adventure, specialty coffee was always in the back of my mind, like the dream of a young adult wanting to introduce these unique characteristics to as many people as possible.
Last year, we had the opportunity to meet Salvadoran cocoa and coffee producers with our importer-sourcer BELCO and César Magaña. It was during a coffee cherry harvest, perched atop a hill offering a spectacular view of verdant landscapes, that I felt I was in the right place.
Cocoa and coffee are a family story for us, just like MANUFACTURE PAYSAC after all, brothers and sisters. It is therefore quite naturally that today we are happy to present you Manufacture Paysac specialty coffee, roasted in Lyon.
My discovery of specialty coffee.
