A microlot coffee from Fernando Cordero's Finca El Alumbre de Tarrazu, a 10-hectare farm in the Tarrazu region of Costa Rica, grown at 1700 meters altitude on volcanic soil. This Arabica varietal blend is processed using anaerobic honey fermentation at the independent Cordillera del Fuego micro mill. The coffee is dried on a patio after fermentation. It offers flavor notes of cinnamon, caramel, cloves, and honey. Harvest is done manually in March.
Romain Fabry traded his career as a lawyer for the world of specialty coffee, founding La Compagnie du Café in 2015 at 19 Rue Notre Dame de Lorette in Paris's 9th arrondissement. The space operates as a roastery, coffee shop, and brunch destination all under one roof, creating a multifaceted experience centered on artisanal roasting. Fabry sources his green beans through direct trade channels, prioritizing traceable single origins that tell a story of their terroir. Each batch is roasted on site with careful attention to preserving the distinct characteristics of its origin. The result is a neighborhood institution where the aroma of fresh roasting mingles with the energy of a bustling Parisian café.
