Small Batch Roaster - Roasting Daily
What does this mean? Roasting in small batches means we can meticulously control the roasting process. Roasting daily means we can roast-to-order, providing the freshest and highest quality coffee to you.
Interested in reading more about sustainable coffee and how to further appreciate your cup of coffee? Visit the following websites:
The international organization responsible for setting guidelines and labeling products as Fair Trade.
Global Exchange is an international human rights organization dedicated to promoting environmental, political and social justice.
Fair Trade Federation (FTF) is an association of fair trade wholesalers, retailers, and producers whose members are committed to providing fair wages and good employment opportunities to economically disadvantaged artisans and farmers worldwide.
Learn more about the problems faced by coffee growers and help by donating money for highly needed education, etc. A non-profit organization.
Find all kids of information on roasting, brewing, and selecting coffee.
Shade-grown coffee plantations play a key role in the conservation of migratory birds, which find a sanctuary in their forest-like environment. The Smithsonian Migratory Bird Center (SMBC) has developed the only 100% organic shade-grown coffee certification.
Roasted coffee beans constitute a natural package for the volatile, delicate oils that supply coffee's aroma and flavor. Storing coffee in whole-bean form and grinding it immediately before brewing is a first and essential step to experiencing it at its peak. The ideal coffee routine is as follows: buy the coffee as whole beans, then store the beans in an airtight container in a cool, dark place, and take out only as much as you want to grind and brew immediately.
Roasted whole beans keep fairly well. The whole bean itself is a protective package, albeit a fragile one. Roasted whole-bean coffee holds its flavor and aroma for about a week. After two weeks, it still tastes reasonably fresh, but the aroma begins to slip; after three the flavor starts to go as well. Whole-bean coffee kept past a month, though still drinkable, will strike the palate as lifeless and dead. But if the natural packaging of the bean is broken -- that is, if the coffee is ground -- it goes stale in a few hours. The delicate oils are exposed and immediately begin evaporating.
Keep your beans in whole-bean form in a dry, dark place until you are ready to brew. Putting beans in the refrigerator is downright foolish, even if you use an airtight container. Moisture is the enemy of roasted coffee. The flavor "oils" in roasted coffee are not oils, but very delicate, volatile water-soluble substances that moisture immediately dilutes and odors taint.
Freezing, however, is an excellent way to preserve whole-bean coffee if you do not intend to drink it within a week. Seal the beans in a freezer bag, put the bag in a part of the freezer that does not lose temperature every time you open the door, and remove only as many beans as you intend to consume in a day. Thaw the liberated beans before grinding a brewing.
Flavor Intensity: Mild - Balanced - Intense
Flavor intensity helps describe the coffees specialty attributes.
Mouthfeel: Soft - Smooth - Creamy
Mouthfeel can help describe the weight, texture, and thickness of the coffee.
Acidity: Low - Gentle - Bright
Where tiny protons come into contact with flavor receptors on the tongue and produce a range of intensities from low to bright.
Flavor Notes: Chocolate - Caramel - Nut - Floral - Fruit - Spice
Specialty coffees exhibit natural flavors that are a direct result of the soil in which they were grown, combined with care and cultivation techniques used by our farmer partners. We strive to enhance the sweet, distinct flavors found in each.