to choose a good coffee grain, it is important to take into account several criteria for choosing the best coffee. Our Mapala and Café du Vieux fisherman cafes meet these conditions.

Our cafes are duly selected from Nobles Origins, and great attention is paid to their Culture , their aspect} Result has nothing to do with what we find in some industrialists. This work is carried out by MAPALGA and its roasters, and we are constantly adjusted depending on the crops, the supplies to ensure the best level for each typology of coffee. Thus, the climatic and geographic conditions (rainfall, sunshine, temperature ...) of the place of origin of coffee play an important role on its quality.

Mapala cafes and old fisherman's coffee consist of pure origin blends and cafes. A blend is an assembly of different cafes obtained after having made many recipes, the objective being to offer a taste balance to meet the tastes of customers. For the Café du Vieux fisherman, these assemblies are always made with exceptional coffees to guarantee you the best. a pure origin} coffee is from a single terroir or region , we then speak of specialty coffee, the characteristics of which positions it at a very high level. These coffees obtained a very high note (at least 80/100), which is delivered according to the SCAA standard which defines the exceptional character of the coffee.

industrial cafes are often roasted at temperatures greater than 400 ° C, for 4 to 10 minutes, their objective being to gain productivity and lure the brain by the "toasted bread" effect of almost carbonizing coffee to smell it. Coffee then becomes oily and not very pleasant

Our cafes are exclusively cooled by the passage of ambient air in the mixer. This gradually reduces the temperature of coffee grains to room temperature. Coffee thus retains all its aromas, its taste qualities and preserves your equipment.

We refuse water cooling (quenching) practiced by some industrialists , which consists of spray water on hot coffee to cool it quickly and to recover part of the weight lost during roasting. This process makes coffee lose a large part of its aromas, and decreases its shelf life. It causes damage to coffee machines (fouling of a mixture of oil and water in the grinding wheels, in the diffusion circuit).

The choice of your coffee is preponderant both for taste fun, but also for your coffee machine. Prefer non -oily and cooled cafes to the air, so you will avoid damaging the wheels of your coffee mill and fatty deposits in the device that would affect the performance and longevity of your coffee machine.