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CIA COFFEE

Production Process

01

SOURCING & BLENDING

For careful selection of raw materials, development and maintenance of products, the company is setting additional sourcing routes for raw materials. To maintain great aroma and flavors for versatile menu adaptability, maintaining high grade of coffee is crucial; thus only specialty coffee beans with 85 score or more are used for blending In addition to the uniformness in tastes, maintaining stable price is also very important. Thus, the company engages in hedging transactions through the US futures market to stabilize the price of commodities.
02

COFFEE EXCHANGE QC TEAM

  • SCAA CUPPING JUDGE (Specialty Coffee Association of America)
  • CQI Q-GRADER (Specialty Coffee Association of America Conffee Quality Institute Quality Grader)
  • SCAE Authorised Trainer (Specialty Coffee Association of Europe Authorised Trainer)
  • Judge of KNBC for WBC 2012 (2012 National Team selection)
  • Judge of KCGSC for WCGSC 2014-2016 (2014-2016 National Team selection)
03

ROASTING

Roasting Method - Balancing Roasting (Coffee Exchange Feature) In order to prevent inharmonious heats and points while blending, the company manages individual profiles for different types of beans in various conditions. The company produces best quality blending while using the profiles All blending is produced under strict control from the ‘Coffee Exchange Roasting’ Team By controlling the heat and the heatwave circulating within the drum, the team manages to eliminate undesirable tastes with perfection. To main the most desirable balance achieved by roasting, each batch is fully controlled by one roasting manager. During the discharge time which the each blending gains its unique features, 3sec sensory test is performed to enhance quality uniformity. All process is  done to minimize deviations that can occur in mass production systems. Also, the fact that the roasting discharge does not emit caffeine, burnt taste, and oil as much as conventional roasting method is a unique feature of our processing system Each batch produced under quality management is sampled for quality maintenance. Sampling is done through batch-specific color and cupping test.
04

EXTRACTION

CIA blending has ristretto double shot which embodies an abundant flavor and strong sweetness with clean aftertaste. The blending also has Espresso double shot which emphasizes the harmonious flavors and long aftertastes. The coffees from Coffee Exchange are distinguished from the bitter coffees from over roasting or lightly roasted medium coffee. The Coffee Exchange seeks perfectly balanced coffee.

WE
ROAST
SERIOUSLY.

Coffee Exchange Green Bean

ETHIOPIA

ETHIOPIA YIRGACHEFFE KONGA G1

ETHIOPIA KONGA G1

AREA

SNNPR, Gediyo, Yirgacheffe

METHOD

Natural

BREED

Ephiopian Heirlooms

ALTITUDE

1950 - 2300

SIZE

15/18

HARVEST PERIOD

15/16

CUPPING NOTE

  • Jasmine
  • Mango
  • Lychee
  • Strawberry
  • Brown Power
  • Aroma
  • Flavor
  • Acidity
  • Body
  • Balance

ETHIOPIA LIMU G1

ETHIOPIA LIMU G1

AREA

Western part of Ethiopia, Limu

METHOD

Washed

BREED

Ephiopian Heirlooms

ALTITUDE

1645 - 2300

HARVEST PERIOD

16/17

CUPPING NOTE

  • Coriander Seed
  • Lemon Peel
  • Pear
  • Grape
  • Sugar Power
  • Aroma
  • Flavor
  • Acidity
  • Body
  • Balance

Coffee Exchange Green Bean

BRAZIL

Fazenda Paraiso Specialty

Fazenda Paraiso Specialty

AREA

Cabo Berde, Sul de Minas

METHOD

Pulped Natural

BREED

Mundo Novo, Yellow&Red Catuai

ALTITUDE

900~1000m

HARVEST PERIOD

5~9월

CUPPING NOTE

  • Very sweet with caramel notes
  • Medium body
  • Long finish
  • Walnut
  • Chocolate
  • Berry
  • Aroma
  • Flavor
  • Acidity
  • Body
  • Balance

Fazenda Passeio Specialty

Fazenda Passeio Specialty

AREA

Monte Belo, South Minas

METHOD

Pulped Natural, Natural

BREED

Catuai, Rubi, Bourbon

ALTITUDE

1000~1300m

HARVEST PERIOD

5~9월

CUPPING NOTE

  • Toast
  • Cooked beef
  • Apricot
  • Nutty
  • Aroma
  • Flavor
  • Acidity
  • Body
  • Balance

Coffee Exchange Green Bean

Colombia

Colombia La Luisa

Colombia La Luisa

AREA

Antioquia Bolivar

METHOD

Washed

BREED

Caturra

ALTITUDE

1700~1900m

FARM

La Luisa

CUPPING NOTE

  • Very sweet with caramel notes
  • Medium body
  • Long finish
  • Walnut
  • Chocolate
  • Berry
  • Aroma
  • Flavor
  • Acidity
  • Body
  • Balance

COLOMBIA LA LUISA

Colombia Valle Del Cauca

Colombia Valle Del Cauca

AREA

Valle del Cauca

METHOD

Washed

BREED

Mixed

ALTITUDE

1500~1900m

CUPPING NOTE

  • Fruity
  • Chocolate
  • Orange
  • Deep & Rich Aroma
  • Clean
  • Aroma
  • Flavor
  • Acidity
  • Body
  • Balance

COLOMBIA CARAMANTA

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