The pursuit of the Evergood flavor


The hunt for the Evergood taste: painstaking quality control assures harmony and balance.

“When you buy Evergood, you are buying a fine flavor experience that is equally rewarding every time. This coffee features a blend of high quality beans from different countries. All have their own distinguishing features, and a lot of work is put into ensuring that the blending ratio between the different beans always provides the distinctive and delightful Evergood taste,” relates Roger Wilhelmsen, Purchasing Manager at Joh. Johannson, which makes Evergood coffee.

“The internal blending ratio between the different types of beans is adjusted occasionally because the flavor spectrum of the beans can vary – on account of changing climatic conditions, for example,” he continues.

Frequent tasting
“The best way to pin down the Evergood taste is quite simply to taste the coffee! We start by entering into a close dialog with the suppliers, clearly specifying the taste and the distinctive features we’re looking for. Once we have purchased the different coffee batches on this basis, we ask them to send us what are known as ‘pre-sample’ samples. We then make sure that the different batches have the taste and quality we ordered before they are shipped to Norway. And after that, we take samples of the coffee when it arrives in Oslo, roasting and preparing it before it’s cupped.”

A good blend
Coffee from Colombia is an important ingredient in Evergood. However, it must be of a particular type, as Roger Wilhelmsen explains:
“We use coffee from the small town of San Augustin in Huila province to be sure of a full-bodied coffee with medium acidity and hints of forest fruits.
“The Kenyan coffee we use comes from the town of Nyeri in the central highlands. This is the only place you can find a coffee with a distinct flavor of blackcurrants – and just a suggestion of chocolate and citrus. It also has a fine, sweetish acidity to it.
“To add a little more sweetness to the blend, we use coffee from Huehuetenango in Guatemala. This helps take the edge off some of the slightly sharp aromas in the other types. You could say that the Guatemalan coffee is like the ‘cream in the sauce’,” says Roger Wilhelmsen with a smile.
“In addition, we use the gourmet coffee Tres Rios from Costa Rica, which helps ‘tighten up’ the other sorts. All these types are what are known as ‘washed’ coffees. The last type we use is unwashed Arabica from Brazil. This is a soft, pleasant bean that helps draw out the fine flavors from the washed coffee varieties. Without this last piece of the puzzle, the other sorts would never achieve their full potential.”

“Each of the coffee types we use is a high quality coffee in its own right, and assembled correctly they present both sweetness and full-bodied taste, combined with a pleasant acidity. Evergood, in other words!
“But it’s essential to keep track of the flavor profile in the different blends. Sometimes we need to adjust the full-bodied aspect, while at other times we need to boost the acidity a little. We do this by ‘fine tuning’ the mix. It is often a case of adding or subtracting just one per cent of one type or another. Our non-negotiable demand is that you must always experience the same fine taste when you choose Evergood,” concludes Roger Wilhelmsen.