To help you make informed coffee choices, here's a brief overview of these two most cultivated botanicals in the world.

Arabica coffee is generally the most appreciated connoisseur who loves its finesse, its quality and its many flavors. Its cultivation accounts for 70% of the world's coffee production. Its higher price than that of robusta can be explained in particular by the conditions necessary for its cultivation. It flourishes at altitude and in a specific temperate and humid climate. In addition, it is more fragile to diseases and insects.

The five largest Arabica coffee producing countries are Brazil, Colombia, Mexico, Ethiopia and Guatemala.

Robusta coffee takes its name from the robustness of its tree, but also from its taste. Robusta coffee is grown at lower altitudes than Arabica. He is not afraid of heat or the sun. It grows quickly and is more resistant to diseases and insects. The flavors of this coffee are less subtle, more bitter and full-bodied. Robusta is also richer in caffeine than arabica.

The five largest robusta coffee producing countries are Indonesia, Brazil, Uganda, Ivory Coast and Vietnam.


A happy mix

Many consumers opt for a mixture (according to different proportions) of arabica and robusta, which combines the strengths of one and the subtleties of the other. Everything is a matter of taste. Try it out and ask us for advice to find what's right for you.

-Fruit-Cocoa aroma

-Full Body

-Lower in caffeine-More caffeine rich
-Longer in the mouth


Your coffee cup is 99% water. To optimize the brewing of coffee, do not neglect this element. Several manufacturers advise using distilled water to protect your coffee maker from the accumulation of limescale. But did you know that the minerals in the water carry the flavors of coffee? Without minerals, your coffee would not taste great.

Take the test, and you will see! Using cold, filtered water (with a Brita-type carbon filter to remove chlorine), you'll have a tasty coffee. And to ensure proper operation of your coffee maker, regularly descale your coffee maker using specific products for this purpose. We advise you to do it every three months, or more frequently depending on the hardness of your water.









There are several schools of thought about the optimal way to store coffee at home.
Here is ours:
The ideal is to buy coffee in small quantities, but nobody has time to stock up every two or three days. Thus, many consumers prefer to buy their coffee in larger quantities. Over the years, we have carried out several tests allowing us to establish some essential rules to respect in order to optimize the freshness of the coffee during its conservation.

A bag that has never been opened can be kept at room temperature and maintain optimal freshness for a few weeks.
Freeze the coffee in an airtight container to keep it away from moisture and odors. Brossard Café bags are equipped with a one-way valve (which prevents air from entering). They are therefore perfect for freezing.
Freezing considerably slows down the oxidation of coffee and will retain its optimum freshness much longer (6 to 12 months).
Take out a pre-brewing amount (enough for four days) of coffee beforehand to allow time for coffee flavors and oils to thaw.
Store thawed coffee in an airtight container in a dry and dark place.
Mold your coffee according to your daily needs to preserve the characteristics of the coffee. It is even more important to keep ground coffee in an airtight container to prevent oxidation.