It is well known that Greenville is filled with coffee shops and roasters, all unique to their location and each catering to a specific vibe. Despite the differences, they all have something in common. Each local coffee shop attempts to compete with the chains’ quantity of stores by serving better quality coffee.
Due South Coffee Roasters, just one such local roaster, hosted a few BJU students on April 19 for a unique coffee experience. The visit included a free coffee tasting and a tour of their roasting shop in Hampton Station in Greenville. The owner, BJU alum Ricardo Pereira, gave a comprehensive explanation of their roasting process and what exactly puts their coffee above the rest.
Elements such as land elevation, soil quality, and rainfall all affect the quality and taste of the coffee bean as it grows before it is harvested for roasting. The phrase “coffee is an art” is no exaggeration. Things like water temperature, grind size, water agitation, and brew time also impact the final product’s flavor. Even with technological advancements like preset “roasting profiles,” Pereira said that no roast will be the same without the human element. Despite all of these factors, those at Due South refuse to sacrifice quality for convenience like their big-name competitors. Pereira said that “there’s no better coffee than fresh coffee,” and he aims to deliver just that to his customers.
Pereira said he is ethically conscious about the coffee beans he uses, going as far as traveling around the world to meet the farmers he purchases from. He said he believes that the goal of every person in the production and delivery chain should align from the farm to the cup…