Olfactory Coffee Roasters

The name Olfactory was first inspired by a play with the words “old” and “factory”, based on the building that the roastery was built. Olfactory is also the sense through which we perceive smells, and it also plays an important role in taste. We always rely on our olfactory senses when we are selecting and tasting new coffees. Not such an old tale It started back in 2010 with a couple that became obsessed with coffee during their university studies in Cornwall. But it was rather difficult trying to keep the late nights of study going over a cup of stale, over-roasted coffee that tasted of rubber, produced by a tired commodity focused industry. The couple decided to change that and Olfactory Coffee Roasters was born in 2013. They envisioned Olfactory with a set of specific values that meant it running for the long term – quality, transparency and ethical trading. To this day, these values have not changed. The idea implied travelling and meeting some of the world’s best speciality coffee producers who share those values and forming long term trading relationships. Being the cooperative members farming quarter of a hectare of land in a remote region in Kenya, or the super high-tech farm producing experimental varietals in Brazil, we seek the best and most exciting coffees. The team will then extensively experiment, profile and roast those coffees to bring out the exciting flavours and characteristics and offer them at their peak of freshness and deliciousness. We are truly privileged to be able to work with producers that we thoroughly admire and deliver the most amazing coffees that we love to drink every day. How we go about roasting We profile and roast our coffees on two custom Diedrich roasters, built and shipped from Idaho, USA. These roasters are state-of-the-art machines that allow us to control every aspect of the roast, meaning we can achieve precision and consistency every day, with every single roast. Coffee roasting is a balancing act of the roaster...