Terrone & co Coffee Roasters | Ywangan | Myanmar
Since 2012, Terrone has done more than follow the crowd. Tired of over-roasted, poorly-sourced Italian coffee, they decided to change the game.
About Terrone & co Coffee Roasters | Ywangan | Myanmar
Since 2012, Terrone has done more than follow the crowd. Tired of over-roasted, poorly-sourced Italian coffee, they decided to change the game. Today Terrone are a roastery based in Tottenham, North London, Sourcing the most delicious, fresh crops, they roast a carefully curated selection of the world’s best speciality coffees. All of their coffee is roasted on a state-of-the-art Giesen W15. With a maximum capacity of just 15kg, the utmost care and craft are put into every batch. “People say that Italian coffee can never be considered specialty. Terrone disagrees. ” Combining the most advanced roasting techniques with the tradition and ritual that first emerged in coffee bars of Italy, their coffee is distinct and delicious.
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Coffee Origin
Coffee from Myanmar is undoubtedly one of the most interesting speciality coffee growing regions out there. Just 5 years ago Myanmar was not on the speciality coffee map until it appeared on the cupping table in a speciality coffee association expo.
Since then, coffee from Myanmar has exploded onto the speciality coffee scene. Coffee growing countries throughout the world are trying to keep up with growing demand of coffee consumption and this is extremely apparent in Mayanmar.
A country that was isolated for many years now faces new challenges in exportation and infrastructure. Speciality coffee isn’t a crop you can plant and harvest, it requires knowledge as well as machinery and the ability to transport the coffee. This all obviously costs money and with new banking systems propping this up with loans the speciality coffee industry in Myanmar is fragile.
What To Expect
They roast light. Unapologetically so; we believe that the best roasting practices preserve the unique flavours, aromas and textures of a coffee. We want you to taste the coffee, not the roast.
