AVENTURA WORKSHOP
From bean
to cup.
Understand what happens between the coffee plant and your cup, and why our roasting method is part of the adventure.
01 · HOW WE ROAST
Artisan roasting over direct flame.
At our workshop in Quebec, we roast Panama coffees traditionally, directly over the flame.
Roasting transforms the green bean and reveals the aromas, texture and character we are looking for. We watch the color, the bean’s evolution and the aromas that develop so each coffee can reach its own profile.
This work takes time and attention. We are not trying to make our four expressions identical, but to bring out what makes each one different.
02 · PANAMA’S ROBUSTA
A coffee that long stayed within Panama.
Our Robusta comes from Panama’s Caribbean coast, where it is naturally processed before beginning its long journey to Quebec.
In Panama, this coffee was long intended for the local market. Before Aventura Cafés, this Robusta was not exported outside the country. We wanted to create a direct link between these producers and coffee lovers elsewhere.
The coffee passes through several stages before reaching our workshop: transport from producing communities, the coast, shipping to Quebec, then roasting and preparation for your cup.
See our Robusta coffees
03 · SANTA-CLARA ARABICA
Another expression of Panama coffee.
In the highlands of Santa-Clara, our Catuaï offers another reading of Panama’s terroir.
Arabica has a worldwide reputation and an important place in specialty coffee. Our Panama Catuaï is 100% Arabica, comes from Santa-Clara and scored 86 in the cup.
Its profile suggests dark chocolate, black cherries and orange. It also becomes part of our Matinal, where our Catuaï is blended with our robustas to create a different, fuller expression for the morning.
Discover Catuaï
04 · FROM COFFEE PLANT TO CUP
The expedition ends at home.
After roasting, one final step matters: preparing the coffee in the way that suits it best.
Espresso, moka pot, filter or V60: grind size, coffee quantity and extraction method all shape the cup. Our coffees do not all prefer the same methods, and that is part of discovering their different expressions.
Robusta and Espresso are especially well suited to espresso or moka pot. Matinal and Catuaï are particularly expressive in filter, V60 or moka pot.