The who and the why
We are a Saudi family that runs on coffee.
it all started with our father who's been drinking coffee every morning for the past 35 years. in our younger ages, we used to wake up every morning on the aroma of fresh brewed coffee, and yes we were too young to drink that fantastic aroma, as our father used to tell us " you're all too young for caffeine".
at then we didn't know what to expect of coffee, but we can see the joy on our father's face with every sip. at that moment our fascination with coffee started , and as we grow up , that fascination turned into passion.
this is a tribute to our father ,who with his support and inspiration we could not be where we are today.
Western coffee in Saudi Arabia wasn't as popular in the past, so it was difficult to find the commercial brands of coffee in the market, as they sometimes go out of stock. So we decided on roasting our own. we started to experiment with different machines some electrical and others by hot air, and with various coffee beans some African and some South american.
The when and the how
After six years our passion turned to a reality, and we named our roastry "Anchor", and As the name implies our objective is to be a coffee roasting "Anchor" for our community and to provide a Benchmark for coffee tasting.
Coffee is the most complex thing humans consume.
When people talk about the flavors of coffee — notes of Cherry , or hints of black tea — it’s because those organic molecules are contained in the coffee bean. If a coffee reminds you of Peach , it's because coffee shares some of the same components as food,
like lactic and malic acid.
Inside that small bean are the same natural components that make flowers smell so lovely. Coffee has twice as much going on.
When tasting coffee, try waiting for it to cool down a little — you’ll be able to taste (and smell) the most when it’s the same temperature as your body.
Flavor only matters in the context of you.
What do you like? What does this scent remind you of? Are you looking for a full-bodied coffee, or a delicate, tea-like finish? Chocolate aromas, or hints of jasmine? Don’t worry if you can’t describe it precisely, or have a different perception than someone else. Even when you can’t put it into words, you’ll know what you like. You experience the full flavors of the coffee bean if and only if nothing has gone wrong during Roasting.
We Do It Best!
Someone stands by that roaster, all day.
a person who knows exactly how to bring the best out of every bean — that ideal ratio of sweetness to acidity, that balance — because we have been doing this for years.
Roast just enough to bring out the best and full potential of what’s inherent in each particular coffee already. Roast to draw out things like acidity, floral notes, chocolate, molasses, and earth.
All of the coffee’s flavor potentials are presented at the first crack – an audible signal that happens at a particular point when roasting coffee. After that, roast just enough to add the right amount of body and sweetness, without degradation.
Roasting different coffees as though they’re the same? Not going to work. Roasting for color, not taste? Never this.
Please don’t burn those beans. They’ve been through so much. They’ve come all the way across the world.