From Farm to Roastery: Aromatic Expression
Knowing and understanding good coffee comes to many people late in life–a bit like talent.
Alexis Gagnaire, a French roaster from a family of restaurateurs, discovered specialty coffee late in life after moving to London. Like most people, he had never realized that coffee could comprise such details as the producer’s name, bean variety, altitude, and drying method. Before his eventual return to France, he gained firsthand experience at the Granja la Esperanza farm in Colombia. There, he learned how to roast properly: with respect for the raw materials. He then returned to France with this understanding of innovation and responsible coffee. Today, he works at Kawa Coffee, an artisanal roastery in Paris with 22 employees and several partners that range from farms to cooperatives.