Taste and palled are something very personal. But there are simple yes and no answers to whether clean and fresh water is better than dirty water. Coffee is the same; The more the coffee defects the worse the cup of coffee. Here we will address some simple why questions:
Firstly, coffee chains have an established industry to hit always the same consistency coffee (In the case of your large chains taste is not the focus). They achieve that sourcing the same green coffee with same standards (Brazilian Santos type ¾ or 3/2). This means that the amount of coffee beans defects and blend roast are always the same. A defect is like a rotten tomato, is just not right.
Secondly, independent cafes have control in what they can serve to their customers. If the café focus is delivering better coffee, they will obviously have less defects. And yet coffee as a natural product will have different defects and some make a cup taste much worse than other defects.
Thirdly, the reason behind the price difference is down to two key facts – coffee flavour and the amount of coffee defects in the cup. If a bean stands out because is broken, looks like shall or is pale or insect eaten it surely will be because the GREEN coffee wasn’t sorted correctly. The less the defects and the most complex flavour the most expensive coffee.
What we aim is to make people aware of the difference’s coffee can have. Educate people on the impact and importance of coffee in the lives of communities. As we buy from the farmers, we guarantee the traceability and livelihood changes we can deliver when British drinkers try our direct traded coffee.