Coffee beans grow on trees that are actually shrubs, and coffee beans are actually seeds of the coffee cherry, the fruit of the tree. Two seeds usually grow within each cherry, which is hand-picked when ripe and processed to remove the seeds, or coffee beans. The beans are then spread out and sun-dried to remove excess moisture to avoid bacterial and fungal growth. During processing, beans are sorted by size and shape, and twigs, stones, and other foreign matter are removed. The green coffee can then be packed and shipped to roasters.
Although there are thousands of documented species of coffee, Arabica and Robusta are the most widely cultivated. Arabica is distinctly higher quality coffee and makes up 70-80% of commercial coffee. The lower grade Robusta coffee is often used in blends and instant coffee.
We roast and offer Arabica coffee only.
Green coffee beans is the industry name for raw, unroasted coffee beans.
The coffee bean is actually the seed of the coffee plant and the source for coffee. It is the pit, or seed inside ripened red, orange, or golden fruit known as the coffee cherry, making coffee known as a “stone fruit”. Coffee cherries usually contain two seeds with their flat sides together, but some varieties contain just a single seed, known as peaberries, believed to pack more flavor and nutrients.
You need to roast these beans before they smell and taste like “coffee”. Green coffee beans are undrinkable; roasting green coffee beans is what brings the aroma and flavor that we associate with the coffee drink.
The average coffee tree produces about 2 pounds of green coffee beans per year. Because some of the weight is lost during roasting, called “shrink”, this results in 1.7 pounds of roasted coffee.
Coffee can be a very personal experience. Depending on where it’s grown, coffee has different characteristics and flavor notes. Just like wine from different regions has a different taste or profile, so does coffee.
We provide details about each country’s coffee to help you match your personal preferences not only for flavor notes, but for each coffee’s body, or how it “feels” in the mouth (rich, full, medium, sweet).
These are the subtle flavors you’ll experience with coffee. These are not added artificial flavors—they’re part of the natural makeup of the coffee depending on its origin, altitude, soil type, amount of sun/shade when grown, and other factors. Examples of flavor notes are cocoa, red apple, dark chocolate, and nutty notes. If you enjoy your coffee black, you may detect them more clearly. Take time to enjoy the aroma of your coffee before drinking and you’ll likely enjoy more of the unique, subtle taste of your fresh roasted coffee.
Single origin coffee comes from one country, as opposed to a blend of coffees from different countries.
Specialty coffee refers to the entire process from farmer to cup using single origin coffee. According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale is graded “specialty.” It refers to the entire “crop to cup” process, from with the producers (farmers), green coffee buyers, roasters, and the consumer.
Less than 40% of coffee consumed in the United States is a specialty coffee.
We offer only single origin specialty coffee.
How light or dark you’d like us to roast is a personal preference. If you’re ordering to make espresso, we’d recommend a medium-dark or dark roast. We roast in small batches and always carefully and personally oversee the roasting process to maximize the flavor. Roasting is an art that strives to draw out the best in each bean.
Actually, the lighter the roast, the higher the caffeine content. Darker roasts are roasted longer, exposing the beans to more heat, vaporizing more water from the beans and removing more caffeine. This is not decaffeinated coffee—it just has a slightly lower caffeine content.
We’ll prepare your coffee whole bean or grind it to match your brew methods, and we’ll ship it shortly after roasting so it’s fresh when it arrives at your door.
Whether you choose to order whole bean or ground is a personal preference.
Whole bean coffee maintains its flavor and freshness longer, so grinding just before brewing is best. If you’re going to grind at home or in your workplace, we recommend a high quality grinder, such as a burr grinder, to evenly grind the beans and ensure the best flavor.
Because not everyone has (or wants) a coffee grinder, we can do it for you. Just be sure to specify how you’ll be brewing your coffee and we’ll grind it to match that method. For example, French press requires very course, and espresso requires very fine ground, with drip makers in between. When water flows over your ground coffee during brewing, it “extracts” flavor from the coffee, so matching the grind size with brew method is important for consistently good cup of coffee.
Everyone has their preference for how strong they enjoy their cup of coffee. However, some standards and guidelines help make a consistently good cup.
Ideally, you should weigh your coffee (whole bean or ground) on a coffee scale kitchen scale available online or at shops. We recommend an average of 10 grams/cup. Some of us prefer to measure out one rounded tablespoon of ground coffee per cup, with slightly less for an entire 8-10 cup pot of coffee. It’s not an exact science, and we urge you to adjust to your own taste. Remember, you can always fix a cup of coffee that’s too strong by adding hot water or cream, but the only fix for a weak cup of coffee is to pour it out.
We recommend storing your coffee in the bag we ship it in, keeping it sealed at room temperature in a dry place, avoiding temperature and moisture extremes which will alter the flavor and freshness. Coffee can also be stored in a clean, dry coffee storage container made for this use. Whole bean coffee maintains freshness longer than ground coffee and the finer the grind, the more quickly the flavor is lost.
Oxygen and light are coffee’s two greatest enemies, so never store in a clear container, and always seal the bag between uses. Because coffee absorbs odors, store away from spices and other fragrant items in your kitchen or pantry.
No. Actually, just the opposite. Moisture in the coffee beans will freeze and crystalize, altering the flavor. If you do want to freeze it, however, the bag must be completely air-tight and once removed, can’t be refrozen, since each exposure to air and temperature changes cause condensation, which stales the coffee. So, freeze it once, and then leave at room temperature.
You can, but you really shouldn’t. Reheating alters the molecular structure of coffee and usually results in an undesirable outcome, with a sour, bitter, even woody-tasting cup. It’s best to keep you coffee warm in a preheated cup, mug, or quality thermos or insulated carafe, rather than reheating.
Unlike hot coffee, cold brew coffee is not brewed with heat, but is steeped in cold water for 12-16 hours, resulting in a low-acid, smooth beverage. Whether you enjoy it over ice, straight black, or with cream and sugar, it’s an enjoyable beverage when prepared with freshly roasted coffee.
Cold brew coffee can be placed in a keg and served on tap, either flat or infused with nitrogen to give it a frothy head, which enhances the natural sweet sugars in the brew. It’s often called “nitro cold brew”, and sometimes infused with natural flavorings such as vanilla.
Iced coffee is different—it’s basically hot, brewed coffee left to cool and placed over ice. Because it’s been brewed with heat, it’s slightly more bitter than cold brew coffee.
Absolutely! Small cold brew coffee makers are available at many stores. When ordering, be sure to specify the cold brew grind size for the best flavor. Any origin will taste great, but try a Costa Rican or Peruvian, or use your favorite origin.
Yes. Although nutritional choices are personal, studies show that coffee improves mood, memory, energy levels, reaction times, and general mental function. Caffeine is known to boost metabolic rates, increase adrenaline levels, and can improve physical performance. Brewed coffee contains antioxidants, as well as a number of nutrients, including magnesium, potassium, and Vitamins B2, B5, and B3.