Dear members of the Chaîne

One thing is certain: the period we are currently living through is a challenging one.

We look forward to meeting up again very soon, especially with our Bailliage of Belgium Chapitre on Sunday, June 21st which marks the beginning of summer; the date is already in our diaries.

We thought, however, that it was also important to embark on a few projects focusing on the “art de la table”, that is the love of fine food and drink that brings us together and is part of the daily life of the Chaîne.

Our first project is our “Chaîne Belgium Blend” coffee, created by Maître Hôtelier Annelies Houwen.

You can order this coffee from the website and kill two birds with one stone. You will be able to enjoy some exquisite coffee in your own home, and you will also be contributing to some of the Chaîne des Rôtisseurs’ big projects in Belgium, i.e. the Association Caritative de la Chaîne des Rôtisseurs (ACCR) and the Jeunes Sommeliers and Jeunes Chefs Rôtisseurs competitions.

So we have chosen a fantastic blend available via direct trade.

It would be wonderful if you could try this first “Chaîne Belgium Blend” coffee.

Order online at Biga Coffee

Below is some technical information. For more details, please feel free to contact Annelies Houwen: tel. +32 498 50 11 66, [email protected]

Plantations producing the coffee for the “Chaîne Belgium Blend”

Colombia Supremo: from Pitalito, in the south of the Huila province in Colombia. We buy it from five fincas and an association, one of which is Los Alpes.

Brazil Cerrado: from the state of Minas Gerais in Brazil. We buy it from large cooperatives, so it is almost impossible to identify each single plantation.

Costa Rica Tarazzu: directly from producers of the Coop Libertad. It is based in Santa Maria, Dota, about 70km south of San Jose, the capital of Costa Rica. The Tarazzu region is known around the world for its excellent coffee. Dota is the highest and most remote area in this region, known for producing the best coffee. The beans grow at an altitude of 1,900 metres, in perfect conditions in terms of sunshine and humidity. The wet process is used for production. After the necessary manual work, the coffee stays in its ‘perganimo’ - the parchment that surrounds the coffee bean.

The Costa Rica Tarazzu ‘Libertad’ is a silky, vibrant coffee with hints of berries, roasted nuts and dark chocolate. The finish is fresh and slightly sweet.

It was awarded 87 points in the SCA scoring system, thus qualifying as a ‘speciality coffee’.

Technical details
Production method: wet process
Variety: 100% Caturra
Grade: screen size 17/18
Altitude: 1,800 metres
Flowering period: April – June
Harvesting period: June – February
Roast: medium

What a delight it would be to see lots of you enjoying our “Chaîne Belgium Blend” coffee on social media! #Chaînebelgiumblend

Ilse Duponcheel
Bailli Délégué