At ESCA, it's not about mass, but about mastery. Coffee is not a side issue for us, but a core product in which every detail counts. That's why we consciously choose a 16+ selection: a benchmark that guarantees exceptional quality.
What does 16+ actually mean?
In the coffee world, "16+" refers to the size and uniformity of the coffee beans. The higher this number, the more consistent and larger the bean. And that says a lot about the quality of the harvest. Large, uniform beans develop better on the bush and ensure a more balanced taste in the cup.
Our coffee beans are carefully selected by hand, and only those that meet this 16+ standard are allowed into our selection. This way you can be sure that every bag of ESCA coffee represents the same high standard.
Selection starts at the source
Our partners in Minas Gerais, Brazil, are not anonymous plantations, but small-scale farmers who know their trade. They know their land, their harvests and their customers. By working directly with them — without intermediaries — we maintain control over quality and ensure a fair chain.
At each harvest, an initial screening is done for size, color and density. Only the best beans go through to the next step: cupping.
Cupping: the tasting process
Cupping is the professional tasting of coffee. Here we look at aroma, acidity, body, aftertaste and balance. Our experts cup all potential selections before they are roasted. What are we looking for? Coffee with character, but without sharp edges. Full, round, mild and without bitterness.
At ESCA, we don’t test by volume, we test by experience. Our blends need to hold up in every brewing method — from espresso to filter. 16+ beans give us that consistency in flavor and extraction.
Why this is important to you
As a coffee drinker, you can tell the difference between average and great coffee. With our 16+ beans, you get:
- Better extraction in espresso or filter
- Less chance of defects or bitter taste
- More flavor balance and depth
- Consistent quality per bag
- A fuller, purer aroma experience
Supermarket beans vs specialty coffee
A lot of coffee in the supermarket consists of mixed batches of beans of varying quality. Often they are roasted too dark to hide differences in taste. You are not paying for quality, but for brand and packaging.
ESCA chooses the opposite path:
- We roast mildly, tailored to the bean
- Our origins are traceable to the farmer
- The branding only takes place after ordering
- Each batch is tested for freshness and profile
Less waste, more value
Because we work with high quality standards, there is less failed roasting or discarded batches. Each batch is tailored to the profile of the bean. This guarantees freshness without waste.
The role of flavor profiles
Our blends are designed with specific flavor goals in mind. By using 16+ beans, we can shape flavor profiles much more precisely. Think:
- Mistura Nº1: soft and slightly sweet, perfect for a quiet morning
- Mistura Nº3: firm and full, for those looking for a kick in their espresso
- Exclusive: 100% Arabica, with a round body and a refined aftertaste
By using consistent beans, each profile remains recognizable, sip after sip.
How do we roast our coffee?
At ESCA, we only start the roasting process once an order or batch production is planned. This ensures that our beans arrive fresh to the customer. Our roasting is tailored to the bean profile – mild, so that the natural aromas are preserved.
- No overburning to mask errors
- No bulk production in anonymous factories
- Well: attention, precision and craftsmanship in every batch
We roast in small batches so we can control every detail and switch quickly between blends.
From farm to bean: a quick look behind the scenes
Take João, one of our long-standing farmers from the Carmo de Minas region. His family has been growing coffee on the same hilly soil for three generations. His farm is located at over 1100 meters altitude — perfect for slow ripening. João sorts his beans by hand and delivers consistently high quality. His 16+ beans form the basis of our Mistura Nº2.
By working with farmers like João, we keep the chain personal and transparent. You know where your coffee comes from – and from whom.
Checklist: How to recognize quality coffee
Want to choose better coffee at home? Pay attention to these features:
- Large, even beans (such as 16+)
- Fresh roast (max. 6 months old)
- Origin indication (country, region or farmer)
- Mild roast (not burnt or oily)
- Clear taste description (not vague or general)
The more of these points you find, the better the chance that you will drink coffee with character.
Fair trade coffee, also in selection
Our quality requirements go hand in hand with our philosophy: coffee must be honest. We pay our farmers a premium price for their best beans. In this way, we not only stimulate better harvests, but also sustainable cooperation.
At ESCA, quality is not a marketing term. It is a choice, a process and a promise to you.
Frequently Asked Questions about Coffee Quality
What exactly does 16+ mean?
It represents the size of the bean. A 16+ means a large, even bean that provides better flavor extraction and consistent quality.
Why do I taste the difference with supermarket beans?
Our beans are fresher, better selected and mildly roasted on taste. Supermarket beans are often over roasted and of mixed origin.
Is Arabica always better than Robusta?
Not necessarily. We use high-quality Robusta in blends for more power and depth, without bitterness. It's all about balance and selection.
What if I don't like a bag?
Let us know. Quality is our standard — we think along in taste, grind and brewing method.
👉 Want to taste the difference? Discover our blends in the webshop and experience what 16+ really means.
