SLOANE is defined by excellence, knowledge and passion. The lots that we choose to offer you have to reach high standards of green bean quality, clean and correct processing, cup complexity and positive impact in the local communities of the farmers. In that we strongly rely on our network of green traders and farmers with which we developed strong partnerships by spending and investing a great deal of time, trust and mutual respect. That is how we stay connected to the forefront of coffee experimenting and development and that is why most of our offer is comprised of lots that truly excite us.
Our roasting style is focused on the coffee lot, not the brewing style.
We focus on reaching the best roast profile suited for each coffee taking into consideration all the lots variable so that it’s unique flavour profile shines through.
Coffee is an organic product and varies greatly depending on the growing region, varietal, altitude and processing. That is why you will find all these information listed on each of our bags and that is why each lot of each crop is unique and hardly ever repeatable.
The flavour notes listed on the bag are the strongest characteristics we observed over a multitude of brewing methods but will vary greatly depending on the grinding equipment, mineral composition of water and the recipe you use. We strongly encourage you to explore and discover what each coffee can taste like in your own extractions and use our flavour notes as a guideline. Acidity is normal and desirable in coffee, as it is the seed of a fruit, bitterness is not. Hight quality, carefully roasted, well extracted coffee is always naturally sweet and does not need any additional sweeteners.
Aromas in roasted coffee can still develop up to 30 days after roasting so be aware that the peak aroma is not immediately after roasting. If stored in the original resealable packaging or airtight containers in a dry and dark place it will remain at full potential for up to 4 months after roasting if sealed, and 2 weeks if open. Coffee is safe to be drank well after 12 months from roasting but will taste as a sad reminder of the coffee it once was.