Ask the Roaster
Click here to read what drives Ivan from Long and Short to create his amazing coffee.
Don’t panic, we’ve arrived. And we bring with us the delights of high-quality, speciality, third-wave and whatever other ridiculous names are given to the best coffee around.
The coffees must score above 80 and we aim for >85/100 points in the categories of Fragrance/Aroma, Flavour, Aftertaste, Acidity, Body, Balance, Uniformity, Clean Cup, Sweetness, and Defects.
We aim for a light to medium roast profile - Dark roasts exist to hide defects in poor quality coffee. There’s nothing to hide here, since our coffees are all of astounding quality and the origin’s delicate acidity and florals are preserved.
Working closely with our suppliers, the best varietals are processed and delivered, whilst ensuring we meet Fairtrade standards, or better. When the coffee reaches us, we’ll carefully experiment with sampling different roast profiles in order to extract the optimal flavour for a given batch of coffee
And finally, this is really quite a personal crusade for us; good coffee, and we mean, really good coffee, can be difficult to find unless you live, work or visit a fairly metropolitan area or city centre. We want to cut out all of the nonsense, and use this website and our audience to try to work together to raise the standard of coffee everywhere.
Dog and Hat
Ivan from Long and Short got in touch with us, explained his vision for the roastery, and highlighted some very impressive coffees that they had on their books. It only took one mouthful of the Panama Esmerelda and we were hooked.
Long and Short also writes one of the most knowledgable and intersting coffee blogs around, which makes a powerful combination - great taste and knowledge... we can't wait to start shipping Long and Short out to our subscribers