Certified Organic Coffees
With USDA organic certification, the organic coffees we roast are grown using responsible farming methods and materials (systems) that result in minimal impact upon coffee growing environments. Such production systems seek to replenish and maintain soil fertility, while eradicating the need for harmful pesticides and fertilizers, and building a biologically diverse yet safe and sustainable environment.
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Fair Trade
Fair Trade Certification empowers farmers and farm workers to lift themselves out of poverty by investing in their farms and communities, protecting the environment, and developing the business skills necessary to compete in the global marketplace.
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Robusta vs Arabica
Robusta is a lower grade of coffee. The trees are easy to grow and maintain, therefore it typically achieve a higher yield and lower price.
Arabica is a superior grade Much of the coffee grown world wide is of the arabica species, but only a fraction meets standard set by the Specialty Coffee Association of America. Hence, our name and why we only sale Arabica.
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Harvesting
Coffee beans are havested by hand. The cherries contain 2 coffee beans. An average tree will produce approx. 2 pounds of roasted coffee per year.
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Keep Fresh
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For the freshest coffee, purchase only a week's worth of coffee beans at a time. |
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Keep the beans in an airtight container and place the container in a cool, dry place to preserve the coffee's flavor and aroma |
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Store only whole beans in the freezer. Keep beans whole and grind only enough for each use. |
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Coffee Origin
The origin, moisture content, and age of the raw coffee, are just a few of the variables that the roastmaster must consider. If all coffees are simply roasted to one specific color, without regard for their inherent differences, the subtle nuances of flavor can be lost. That is why our roastmaster and other staff members constantly cup our roasts.
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Tasting Terminology
Acidity
Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. The role acidity plays in coffee is not unlike its role as related to the flavor of wine. It provides a sharp, bright, vibrant quality. With out sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic.
Aroma
Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are derived from the aroma of the brewed coffee.
Body
Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level of body when comparing several coffees, try adding an equal amount of milk to each. Coffees with a heavier body will maintain more of their flavor when diluted.
Flavor
Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor. The following are typical flavor characteristics:
General flavor characteristics
| Richness—refers to body and fullness |
| Complexity—the perception of multiple flavors |
| Balance— the satisfying presence of all the basic taste characteristics where no one over-powers another |
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Typical specific desirable flavor characteristics
| Bright, Dry, Sharp, or Snappy— (typical of Central American coffees) |
| Caramelly —candy like or syrupy |
| Chocolaty— an aftertaste similar to unsweetened chocolate or vanilla |
| Delicate— a subtle flavor perceived on the tip of the tongue (typical of washed New Guinea arabica) |
| Earthy— a soily characteristic (typical of Sumatran coffees) |
| Fragrant— an aromatic characteristic ranging from floral to spicy |
| Fruity— an aromatic characteristic reminiscent of berries or citrus |
| Mellow— a round, smooth taste, typically lacking acid |
| Nutty— an aftertaste similar to roasted nuts |
| Sweet— free of harshness |
| Wildness— a gamey flavor which is not usually considered favorable but is typical of Ethiopian coffees |
| Winy— an aftertaste reminiscent of well-matured wine (typical of Kenyan and Yemeni coffees) |
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Typical specific undesirable flavor characteristics
| Bitter— perceived on the back of the tongue, usually a result of over roasting |
| Bland— neutral in flavor |
| Carbony— burnt charcoaly overtones |
| Dead— see "flat" |
| Dirty— a mustiness reminiscent of eating dirt |
| Earthy— see "dirty" |
| Flat— lack of acidity, aroma, and aftertaste |
| Grassy— an aroma and flavor reminiscent of freshly cut lawn |
| Harsh— a caustic, clawing, raspy characteristic |
| Muddy— thick and dull |
| Musty— a slight stuffy or moldy smell (not always a negative characteristic when in aged coffees) |
| Rioy— a starchy texture similar to water which pasta has been cooked in. |
| Rough— a sensation on the tongue reminiscent of eating salt |
| Rubbery— an aroma and flavor reminiscent of burnt rubber (typically found only in dry-processed robustas) |
| Soft— see "bland" |
| Sour— tart flavors reminiscent of unripe fruit |
| Thin— lacking acidity, typically a result of under brewing |
| Turpeny— turpentine-like in flavor |
| Watery— a lack of body or viscosity in the mouth |
| Wild— gamey characteristics |
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History of Coffee
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