3 minute read
For many people, coffee is the fuel that keeps them focused and productive every day. That's especially true for VIAGE employees, who often work through the entire night. Last year alone, no less than 600 kilos of coffee passed through the filters of the machines in our staff room — proof that our team are true coffee lovers. That comforting cup has become an indispensable part of their daily routine.
From Machine to Craft
That's why we decided that a good cup of coffee is not a luxury, not a detail. It's more than just a drink. It stimulates, motivates, and offers a small pause in the hustle of a day or night full of life. Until recently, that fuel came from a standard machine in the canteen — simple, functional, but without much character. We knew we could do better. So VIAGE made the decision to invest in quality. Not just for our guests, but certainly for our employees as well.
We turned to Paul Arnephy, an internationally acclaimed coffee master. His brand, Coffee's for Closers, stands for craftsmanship, respect for origin, and pure taste experience.
Champion Coffee Roaster
Paul Arnephy is no ordinary barista. As a Meilleur Ouvrier de France Torréfaction 2018 and French Champion in coffee roasting (Specialty Coffee Association 2022), among other titles, he belongs to the absolute elite. He combines knowledge and passion with a meticulous selection of beans and a refined roasting technique. Behind his Coffee's for Closers project lies a clear vision: coffee must be pure, honest, and full of flavour. No industrial, ashy blends — but coffee that respects the work of dedicated farmers and lets it speak for itself in the cup.
The VIAGE Espresso Blend
Together, we developed an exclusive VIAGE espresso blend: bold, full-bodied, low in acidity, and with a rich, lingering finish. A coffee that provides energy during long nights, but is equally enjoyable simply for the pleasure of it.
The blend is made up of three carefully selected beans. The Brazilian Arabica, Fazenda Recreio (Mogiana), forms the backbone at 75%. It delivers aromas of chocolate, hazelnut, and dried fruit, with a gentle acidity and a sweet, chocolatey aftertaste. The 20% Ethiopian Kurupe (Sidama, Arbegona) adds finesse and a subtle freshness — think fruity notes, berries, and orange peel. Finally, 5% Indian Kerehaklu Estate (Karnataka) contributes extra body, with dark chocolate, grain aromas, and a firm crema that makes the espresso rich and powerful — exactly the way many people love it.
Craftsmanship Down to the Last Detail
The beans are roasted separately to bring out the best in each variety, and only then blended in the right proportions. This method guarantees consistent quality. And because coffee is an agricultural product, the blend evolves subtly with the seasons.
Coffee for Everyone
This quality coffee is available around the clock for all our employees. And of course, we wouldn't dream of keeping this perfect balance in a cup from our guests either. Simply order your espresso or cappuccino at the bar and taste the difference.
