Organic Certification for Professional organic producers, processors and distributors
If you are interested in converting your holding to organic production or in processing, retailing or distributing a product to be labelled as ‘organic’, then follow this link for 5 easy steps and your application will be underway.
The Organic Trust is the centre of excellence when it comes to organic inspection and certification in Ireland. The very broad range of organic technical expertise available within our organisation is at your service.
The Department of Agriculture, Fisheries & Food offers a range of financial incentives to assist those interested in getting involved in organic production. In addition capital grants are available for the purchase of specific equipment
Borronstown Ashbourne Co. Meath
Work 353 1 801 0962
Mobile 085 1455547
“I was inspired and wanted to learn more, so I approached the specialty roaster that was supplying the cafe where I was working at the time.
The head roaster, an Italian and a traditionalist when it came to roasting and blending, taught me the ropes.”
The Chemistry and the Art of Coffee Roasting and blending superior quality coffees is like
making good wine. The roaster needs to understand the character of each bean type, how it reacts to heat, and how its flavours blend with those of other beans.
The process begins naturally enough with the bean itself. Ariosa’s supplier bypasses the coffee commodities market to buy the highest grade beans directly, and ethically, from world’s best growers in South America, Africa and
Michael then applies a traditional, slow approach to roasting, ensuring that the distinctiveness of
each type of bean is accentuated by the process.
After resting to allow their roasted flavours to fully develop the beans are packaged, except of course those which Michael uses to create his own specialty Achill, Blasket, Iona and
Coffee – Fresh from the Oven
Quality and freshness – this is the mantra shaping the Ariosa approach to coffee. As Michael points out
“Irish coffee drinkers are becoming more sophisticated and for coffee to be at its best it needs to be treated as a fresh food – like bread, it shouldn’t be sitting around on the shelf for too long.
My goal is to keep a core group of passionate customers supplied with a fresh quality product.
This is going to determine the growth of Ariosa.”