Paris, France – The specialty coffee scene continues in Paris, a city historically known for its café culture since at least 1686 when a Sicilian chef Procopio Cutò opened up what is regarded as the oldest café in Paris in continuous operation in Paris, the Procope which opened its doors in 1686 and is still going strong. But today an array of coffee houses are emerging on the horizon featuring their very own blends of coffee.
Anne Caron was named the best coffee roaster in France in 2017 and now she has just brought out her first book CaféGraphie, a geographical guide (in French) to everything coffee from beans, to roasts to plantations and harvests, published by Hachette in September. The book takes a look at the history of the globally consumed beverage and offers an insight into a little known aspect of coffee growing: it remains an industry rooted in craft know how. The book also explores the profession and role of the coffee roaster in the world of coffee. The Brûlerie Caron was founded in 1974 by Sylvain Caron and today Anne perpetuates a family tradition of over 40 years and the house remains a leader in specialty coffee. The house rigorously selects its beans from plantations in Guatemala, Ethiopia, Nicaragua and Brazil which give the Blend Caron its exceptional quality.
Meanwhile Loutsa Torréfacteur, meaning Loutsa Roaster, opened its doors in another capital of French gastronomy, Lyon in 2018 and is slated to open up its first boutique in Paris in September in the gastronomic fifth arrondissement of the capital. The house specializes in coffees that come from small holder growers working in the altitudes with beans emanating, for example, from the hills of Rwanda and the highlands of northern Peru. And visitors to the boutique can actually see the roasting process taking place and sign-up for a workshop.
It was in 2009 that Christophe Servell created Terres de Café, which can be translated as coffee growing lands, high-end coffees chosen for their gustatory qualities but, too, a selective choice of the regions where the coffee beans are grown and a rigorous method in their transformation. The house’s standards in terms of sustainable development and the environment stand out on a planet that is in need more than ever of sustainability. The house uses coffees that are cultivated in agroforestry, land use management systems in which trees and greenery are managed and grown around or among crops.
And for an exclusively on-line specialty coffee experience, Owl Brothers has just opened up its on-line coffee concept store featuring organic coffees including one from Bolivia, a rarity. Owl others is the brainchild of coffee roaster and chef Heykel Dalhoumi who began the Owl Brothers adventure back in 2015 in Lyon.
©The Gourmet Gazette
32 rue Notre Dame de Nazareth 3rd, + 33 (0) 1 40 09 23 1
1 rue de Bazeilles 75005 Paris
Terres de Café
36 rue des Blancs-Manteaux
+33 (0) 9 87 02 51 76