From bean to cup
We are connoisseurs in every step of the journey, from bean to barista: from sourcing to roasting, blending to serving. And all of our craftspeople apply this knowledge to every single gram of coffee we produce annually. We know flavour is not simply about the roast. Coffee is a product of nature. That’s why climate, soil, rainfall and even altitude all play a valuable role in shaping the flavours poured into every cup. Our team of specialists source the freshest, highest-quality beans from Central America to the Far East.
ALWAYS THE BEST
There are two main coffee species. Arabica with its more complex, deep aromatic flavours. And Robusta with its full-bodied earthy flavour, higher in antioxidants & caffeine.
The cherries are selected with great care, to get the highest quality beans
To extract the coffee beans from the freshly-picked cherries two processes are in use: the dry (natural) process and the wet process.
CUPPING & BLENDING
Using a variety of tailormade methods, we create single-origin coffees and signature blends with delicate flavours and deep rich tones.
TREATED BY OUR ROASTMASTER
The Pelican Rouge coffee specialists use a state-of-the-art slow roaster to roast the green beans to the point where they deliver maximum colour and moisture consistency.
GREAT TASTING CUP OF COFFEE
Brewing a good cup of coffee is all about selecting the right coffee beans, water dosage, water temperature and brew time. Our specialists know all the details as well as the right machine settings to deliver you that great tasting cup of coffee.
Coffee grows between the Tropic of Cancer and the Tropic of Capricorn. Often referred to as the Coffee Belt, this area has the right environmental conditions for the plant, including high temperatures, lots of sun and rain, plus favourable altitudes and soil type.
My contact details
Report a complaint
In case of a complaint regarding foreign matter, product characteristics or packaging the kind request to send a sample to:
3316EC, Dordrecht (NL)