Parisian roaster since 1880
Choosing a coffee is not just about an origin written on a packet or an intensity displayed on a label. The quality of a coffee is found in the bean, the terroir, the roasting, and ultimately, in the cup. Since 1880, Verlet has been selecting and roasting single-origin coffees in its roastery on rue de Montpensier, in the heart of the Palais Royal. Here are the main elements that allow one to recognize an exceptional coffee.
The origin of coffee
A great coffee is distinguished first by the precision of its origin. Beyond the country, it is often a region, a plantation, an altitude, or a producer that defines the aromatic identity of the coffee.
Each terroir has its own characteristics: the climate, soil composition, altitude, and botanical variety directly influence the final profile of the bean.
This is why an Ethiopian Moka Guji is unlike any other coffee, why a Jamaican Blue Mountain expresses a sweetness found nowhere else, why our Bourbon Pointu from Reunion develops citrus notes that only its botanical variety can produce.
At Verlet, coffees are selected directly from producers and partners with whom we have worked for many years. This knowledge of the terroir and harvests is an integral part of our approach.
The role of roasting
Roasting reveals the aromatic potential of coffee. Over-roasting can mask the subtleties of the bean, while too light a roast may not allow the aromas to fully develop.
In our roastery on rue de Montpensier, behind the Palais Royal garden, we practice what is known as "Monk's Robe" roasting: a slow, controlled roast, inherited from 17th and 18th-century French traditions. The roaster observes the color of the bean, adjusting according to the origin and daily conditions.
Each origin requires precise work to preserve its balance and aromatic identity.
The freshness of coffee
Freshness remains essential to the final quality of the cup. After roasting, coffee gradually evolves in contact with air and slowly loses its aromatic complexity.
This is why we artisanally roast our coffees throughout the year and offer a grind adapted to each preparation method.
A freshly roasted coffee generally presents more relief, precision, and length on the palate.
What the cup reveals
An exceptional coffee is often recognized by its balance and aromatic complexity.
Aromas evolve throughout the tasting, gain precision as the coffee cools, and leave a persistent length on the palate.
Depending on the origins and roasting profiles, some coffees will develop fruity, floral, or acidic notes, while others will offer more roundness, cocoa, or dried fruit.
The balance between acidity, body, and bitterness remains essential to the quality of the tasting.
Where to start?
To better discover the differences between coffees, it is often interesting to compare several origins with contrasting profiles.
Coffees from Ethiopia, Colombia, or Panama, for example, reveal very different aromatic expressions depending on their terroir and preparation method.
Our historic blends such as Grand Pavois or Haute Mer also make an ideal introduction: they show how the art of blending can create a balance that no single origin could produce.
Our teams welcome you to 256 rue Saint-Honoré, to guide you in choosing a coffee adapted to your tastes and extraction method.
Since 1880, Verlet has advocated an approach to coffee based on bean selection, precise roasting, and respect for the product.
