Commitment to quality, work hard at a store level to make sure every customer receives the best interpretation of our coffee possible. We understand that the coffee experience is a very personal one and we seek to ensure that every customer receives their coffee just the way they like it.
Using only the best quality specialty coffee, Soul Origin never compromises on quality. Our coffee is roasted locally. We believe in true relationships with our farmers, striving to use only fully traceable coffee. The coffee is sourced direct from Origin, graded, roasted and blended specifically to meet Soul Origin quality standards, always with the focus on quality.
Soul Origin is committed to staying up to date with the best coffee brewing technology. Using the best equipment is the first step in making our coffee the best it can be. Soul Origin is currently utilizing industry trusted and reliable La Marzocco espresso machines to extract our espresso in every store. With the perfect mix of conical and flat burr grinders, we get the grind just right.
Whether is taking the extra time to create a delicious single origin espresso, pouring latte art in your morning coffee, or training for the Soul Origin National Barista Competition, the Soul Origin family does it with passion. We love what we do, and it shows.
We are committed to the long term sustainability of the coffee industry, both at home and at Origin. We are invested in purchasing coffees that support fair and equitable pricing, without sacrificing quality of the end product.
This unique traceability is a distinguishing factor, by acknowledging this small batch coffee supports a unique farm and community. It’s flavour is a close depiction of it’s origin, possessing characteristics of that specific region and varietal of the plant where the particular coffee was grown.
It’s a deeper understanding of the coffee profile and it’s relationship to the region. It’s a seasonal selection representing the best incarnation of that region and is delicious as a black coffee or delicate when served with milk.
To produce this coffee, 441 farmers deliver their harvested cherries to the washing station on Yandaro hill. Yandaro washing station was constructed in 1986 and is currently managed by Celestin Ntahiraja. These farmers belong to the COCOCA Co-operative union. Formed in 2012, 'COCOCA' exists to further facilitate the promotion of the coffee of its many member Co-operatives, and to develop other complementary services. COCOCA has so far brought together 33 Co-operatives of Burundian coffee growers, with 27,000 producers in all, and is responsible for 11 per cent of coffee production nationally. Ripe cherries delivered to mill on Yandaro hill, where cherries are graded, sorted, de-pulped and then fermented underwater for approximately 12-18 hours. The parchment is then rinsed thoroughly and sorted in washing channels, and then is placed onto raised African drying beds, with initial hand sorting of parchment taking place under shade. The drying period generally lasts for up to 2-3 weeks, until moisture level reaches 11%. The coffee is turned by hand at regular intervals, and the raised beds allow for air circulation around and under the coffee. This coffee was stored for a few months in parchment, and then milled. Once milled and sorted, the green coffee was packed into Grain Pro bags and stored at altitude, before being trucked to port for sailing.
Ripe Yellow Plum. Golden Raisins. Bold
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