Special things by definition cannot be mass-produced

Special things by definition cannot be mass-produced. At "Original Lapland roast" every cup is individually made. To make your cup special we do a number of things.

Careful selection of the green coffee beans is where the process begins. In "Original Lapland roast" ("Aito Lapin paahto") we do not travel around the world, tasting different coffee crops.... not yet. It is our desire to meet the farmers and taste their products prior to ordering coffee. At this early stage of our service in Lapland we are vigorously searching the internet, studying origins, farm micro climates, production processes, flavours, reviews and cupping reports. We take time to gather information about coffee and then prayerfully select among the better alternatives. After that we place orders to the suppliers. 

When the green beans arrive we rejoice and get to work. We roast coffee at different degrees of darkness and taste it ourselves. Then our guests and friends are invited to participate in cupping events, where various roasts are offered for a feedback. A qualitative narrative feedback is what we are after. So, at the cupping events we take time to talk with every individual and hear out his or her descriptions and impressions.

The small batch of every roast gives us the advantage of a fully controlled roasting process. "Aito Lapin paahto" can fine-tune the degree of roast of every 50-200 grams of coffee. This means that we can virtually roast (not only brew) coffee just for you. Some of our guests have been ordering special roasts already.

The process of refining the taste and quality of the cup is a continuous activity in the Lapland micro-roastery. We experiment with water temperature, fineness of grind, proportions (coffee to water), time and ways of brewing even when we feel that a good cup of a particular coffee was found. There is always room for discovery. Together with our guests, we are looking for full flavour, an optimal balance between sweet and bitter notes, clean cup and pleasant after taste.

Guests at the "Origianl Lapland roast"  are often asked for a feedback about the experience of their current cup.

To make every cup a specialty we refuse to use filter coffee makers, which do not allow us to control temperature, time of brewing and in small amounts. Instead we use drip and french-press methods. They allow us to extract the best coffee flavours into every cup.

Although consistency and repetitiveness can be a challenge in a cup-by-cup production, we view coffee-making as an adventure and art, rather than an industry. Thus, special flavour tones are present in every cup. And every time we are reassured that freshly roasted coffee beans, ground right before brewing, is the way to make your coffee time special.