….Coffee Upped a Notch….

…Mornings Redefined…

Coffee Beans roasted to order.  Coffee doesn’t get any fresher than this!

Our goal is for you to enjoy your coffee at it’s peak, therefore we don’t roast until you order.  Some of our coffee beans take up to 72 hours to cure once they are roasted. Vacuum sealing them during this curing stage will flatten the flavors. Your beans are packaged and shipped in breathable bags allowing them to cure along the way and be at their peak upon arrival.

Best Coffee? Where to begin tasting…

Like wine grapes, coffee beans can come in a wide range of varieties –  varying drastically from each country, region or even a single mountain. Below is a general guide to some of the different flavor nuances you can find in the different regions.

Brazil
Brazil’s output varies widely.  Brazilian beans best as espresso have a pronounced nutty flavor and heavy body. Beans best as medium and dark roasts lean toward chocolate and spice, the aftertaste tends to linger a bit, with a less clean aftertaste than other South American beans.

Ethiopia
Ethiopia has very long history of coffee. It is the birthplace of Arabica coffee. There are  literally thousands of varieties of coffee grown there, mostly wild, producing a large spectrum of flavors. Differing processing practices furthers the spectrum. Beans processed naturally tend to have a heavier syrupy body and a dense wine-like sweet berry flavor (typically blueberry or strawberry). Beans washed during processing tend to be lighter bodied, drier tasting and often described as having jasmine or lemongrass characteristics.

Colombia
Colombian beans generally have a light acidity, strong caramel sweetness, nutty undertones, and an earthy base. Mellow, medium body, sweet with a light floral aroma.

Kenya
Kenyan beans are known for being a bright, bold, savory-sweet coffee with clear, distinct flavors. Berry or citrus aroma, earthy base, and medium body.  Some varieties may have a tartness similar to black currant.

Sumatra
Sumatran beans make a full bodied coffee with fruity notes and an earthy base.  Sumatran beans make a great dark roast – smokey, toasted, savory, with a dark chocolate, unsweetened cocoa long lasting finish.

Central America
Beans from this region offer a smooth, brown sugar sweetness. Some varieties lean toward soft chocolate or buttery tastes.  In general these beans make balanced cup, with fruity, cocoa, and spice undertones.

Indonesia
Beans from Indonesia  have a deep, dark, almost meaty earthiness to them. Long lasting finish.

Still not sure what to try? Check out our Individual Samples.

Storing Your Coffee

Keep your roasted coffee beans away from moisture, heat, light, and strong odors. Coffee can pick up strong odors from other foods stored near it. Do not refrigerate.

Keep it Airtight
If you buy coffee in large amounts, divide it between two airtight ceramic, glass, or non-reactive metal containers, keeping the larger, unused portion airtight until it is needed.

Keep it Cool
Store your coffee in a dark, cool location away from the oven. Don’t pick a cabinet on an outside wall if it gets a lot of sun during the day.

Purchase Smaller Quantities
Coffee beans start to lose their freshness once roasted. Buy in amounts that will last no more than one month to preserve their freshness and flavor.

Caffeine Myth:
Which has more – dark roasts of light roasts?

As beans roast, they increase in size and decrease in weight.  If you weigh your beans, you will have a higher number of beans in a pound of dark roast versus a pound of light roast. Therefore, more caffeine in a dark roast. If you measure your beans, you will have a higher number of beans in a pound of light roast versus a pound of dark roast. Therefore, more caffeine in a light roast. However, by the time you get down to the amount of caffeine in a cup of coffee, the difference is so minimal you probably won’t even notice.

The coffee plant itself has more to do with the level of caffeine. Arabica beans have less caffeine than Robusta beans, but much more flavor.