The second largest producer of Arabica coffee in the world will surprise you, we love it because it suits many of our regulars.
When should you eat it?
If you are looking for gentle awakenings, with or without milk, you will not be able to do without your little Colombian.
Its very high aromatic quality allows us to enjoy it in espresso, in a reclined position, in an Italian coffee maker or in a piston, etc.
Its sweet side guarantees you a gourmet cup that will quickly disappear in the mouth.
Organic:
Coffee of such quality (its SCA score is 81/83) needs healthy soil and qualified farmers. We strive to always favour agricultural methods that respect soil and people whenever possible.
Fair:
To ensure that there is no shortage of stock and, above all, to guarantee Colombian coffee farmers the assurance of an appropriate purchase price, we reserve future harvests.
When we talk about espresso, we are always happy to introduce our soft and slightly perfumed Santos. Because of its taste and its price, this black gold has its place with us.
Since the first day of the adventure, Santos from Brazil has been the grain that we have roasted the most.
Indeed, it is present in our home blend and it is available in pure origin.
It is especially sweet and not very fragrant, which is a huge pleasure for casual drinkers or for those who like to lie down.
For your morning coffee with milk, Santos is also ideal. Its sweetness mixes well with milk and sugar, which is why it adapts to everyone's consumption.
The arrival of Santos grain at Norman roasters was obvious, a basis in our selection.
Long before Ethiopian Mocha, it was the first grain to be offered as specialty coffee before the proliferation of 100% Arabica coffees.
To develop our range of organic and fair trade coffees, we chose beans grown in Honduras. This coffee, real black gold from Central America, is balanced and has an incomparable aromatic quality.
Its characteristics:
Plantations located between 1500 m and 2000 m above sea level.
Sun drying.
Caffeine content 1.32%.
SHG grade
SCA Note 83.
How do you drink our coffee from Honduras?
Her perfect body, with an intensity that is neither too full-bodied nor too light, will please as many of you as possible. To respect its aromatic finesse, we recommend that you prepare your little juice using a BODUM French press. This method is perfect as long as you do the right dosage according to your coffee maker. This ideal coffee for a perfect snack and its pleasant acidity makes us think of a lemon meringue pie.
Mexican coffee is our best selling pure original grain. Indeed, it is popular with us and at the top of our sales at:
The restaurants.
Businesses.
Works councils.
Customers of our online store.
Customers in our store.
Grocery stores.
Its aromas:
Its woody flavor delights lovers of strong coffee. Its balanced body ensures a very fine length in the mouth. Ideal at the end of a meal, it will perfectly accompany your desserts and more precisely chocolate cakes. Mexican coffee lovers often find it difficult to drink another origin, it is particularly addictive.
In addition, its very slight acidity and its very low caffeine content make this pure Arabica a delight that you can abuse.
An organic coffee.
Respect for nature is essential for Mexican farmers, which is why we preferred to work with people who practice methods required by organic farming.
Our organic and fair trade range needed a powerful grain with excellent grip in the mouth. We didn't need much time to succumb to the quality of this cup.
Peru, a coffee in the land of the Incas.
Over time, organic and fair-trade Peru has become an important player in the production of green coffee in South America, and artisanal roasters are required to process its grain.
The grain of Peru has delighted us.
Sometimes serendipity makes things right. Peru makes its coffee well. We are proud to offer you such a tasty grain.
Its characteristics:
Plantations located between 1000 m and 1500 m above sea level.
Harvested from April to September.
Wet preparation.
Sun drying.
Manual sorting.
Caffeine content 1.20%.
The boss's café has a story, we're going to tell you about it.
Home-made coffee was born as soon as our project was created. Exceptional pure originality coffees don't need to mix to please you. Designing a blend aims to make a unique coffee.
We wanted to design a 100% Arabica recipe, full-bodied, but without too much bitterness, with good grip in the mouth and a very pleasant aromatic quality. And above all, we wanted a homemade mix that was suitable for the morning, after a good meal, with or without milk, with or without sugar, etc.
In short, a coffee to drink all day long, but above all that everyone likes! Coffee is a matter of taste and it is complicated to unite as many taste buds as possible around the same cup.
Several grains make up this homemade blend, but the production method is important.
The quality of our artisanal roasting will reveal the nuances of the sweet and slightly acidic aromas of our homemade blend.
Full body, rich and creamy, with a crispy aftertaste. Expect an intense sweetness in a wild and playful cup. Sweet notes of almonds, toffee and stewed raisins lead to a crisp finish of green apple and lime zest.
ORIGIN: Peru
PRODUCER: Yolanda Cabrera Alvarez - Finca Sampedruyoc
REGION: Cusco, Umpata
GROWING ALTITUDE: 2150 m
VARIETAL: Typica
PROCESS: fully washed
ROAST PROFILE: Medium (espresso roast)
Coffee farming runs deep for Yolanda Cabrera Alvarez. The daughter of coffee farmers, Yolanda has passed on her passion for cultivation to her children—now grown and working alongside her on the family farm. Together, they continue a legacy built on care, resilience, and respect for the land. At 2,150 meters above sea level, the farm’s high-altitude location offers naturally cool temperatures that help slow the spread of pests and diseases.
Gust has carefully prepared this espresso blend with single-origins only, just like a chef creates his unique dish.
This blend is meant to evolve over time, using different origins, that may change with the seasons. This way, you'll always have a super fresh coffee, while maintaining a similar tasting profile.
A perfect balance of smooth and fruity flavours, with a creamy body, and sweet notes of chocolate, almonds and dry figs.
Crisp, fruity and vibrant.
This fully washed coffee is a perfect example of why we love coffees from Kenya.
It has nuanced, complex notes of rhubarb and strawberry pie, pink lemonade and crisp blood orange.
ORIGIN: Kenya
PRODUCER: Ngandu Cooperative
REGION: Nyeri, Central Kenya
GROWING ALTITUDE: 1700-1800 m
VARIETAL: Batian, Ruiru 11, SL28, SL34 (grade AA)
PROCESS: washed
ROAST PROFILE: Light (filter roast)
The Ngandu wet mill lies within Kenya’s famed Nyeri region, where rich volcanic soil and ideal weather conditions contribute to the exceptional and unique flavor profile that Kenya is famed for. This AA Fully washed lot epitomizes all that we love about coffees from the region.
Sweet, smooth, and clean with milk chocolate, hazelnut and vanilla notes, and a rich, silky mouthfeel, and dried cherry & nougat finish.
ORIGIN: Brazil
PRODUCER: Fazenda Bela Época - Luiz Claudio Da Cunha
REGION: Alta Mogiana, Minas Gerais
GROWING ALTITUDE: 900-1100 m.
VARIETAL: Yellow Obatá (organic)
PROCESS: Natural
ROAST PROFILE: Medium (espresso roast)
Fazenda Bela Época has been growing coffee for over 80 years across three generations of producers passionate about growing coffee. The production process is harmonious, passing through selective harvest and post-harvest stages, with a discerning selection of beans and carefully managed drying. Fazenda Bela Época is located in Ribeirão Corrente, São Paulo state, and the farm prioritizes environmental responsibility, producing coffee without contaminating the landscape and while preserving natural resources and ecosystems.
Coffee beans are the seed of a fruit, which is called the coffee cherry. The fruit protects its seeds against insects and other wildlife as they grow and develop. In many cases the coffee cherries are turned into compost and used on the farm as fertilizer, but in some cases the coffee farmer also produce dried coffee cherries for consumption, this is called Cascara.
We are very proud to work with Finca Las Lajas in Costa Rica, an extremely talented and sustainable farmer, that produces our high end Cascara. Once the cherries have been harvested, the pulp is sun-dried, thus allowing for the extraction of the coffee beans from the cherry, giving the Cascara a unique taste of watermelon, red currant aroma and hibiscus flower notes, with a mango aftertaste.
Brewed hot or cold, Cascara is a super interesting way to enjoy, without wasting anything from that amazing coffee plant we love so much!
