[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] A few points first about flavor retention: Once roasted, coffee will emit CO2 at decreasing levels as it ages. Coffee generally needs to "rest" after roasting for at least 24 hours and some coffee improves 48-72 hours after roasting as the beans emit even more CO2. We roast our coffee to order. Within two to three days it is on your kitchen counter and at the peak of freshness. Roasted coffee beans will lose most of its peak flavor potential after 5-6 weeks. Ground coffee emits CO2 very quickly, and hence becomes stale faster than whole bean coffee. It is best to grind coffee as needed. If you purchase pre-ground coffee, keep that coffee in its bag with a one-way CO2 valve (like our coffee bags) to keep as much oxygen away from the coffee. Purchase coffee in quantities that may be consumed in 30 days or less. Store your coffee at room temperature in a container / bag with a one-way CO2 valve to allow CO2 to escape, while preventing exposure to oxygen. If you hoard coffee (we don't judge!), you may store it in the freezer. However, do not remove coffee and return it to the freezer time after time. Condensation may form and degrade your coffee rapidly. Store coffee in airtight or vacuum sealed packs that can be consumed in a week or so. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] The coffee industry has several naming conventions for roasted coffee. Often coffee roasters and general coffee consumers use different terms. Roaster terms like Nordic, Cinnamon, City, City+, Full City, Full City+, French Roast, Vienna Roast, and Italian Roast have pretty specific color grades associated with the roasted beans. As to the scientific process of roasting, these nomenclatures and color grades often relate to the "development" of the bean during roasting. Development is measured as the amount of time the beans are roasted once First Crack stage has started through the end of the roast as a percentage of total time in the roaster. Consumer terms like Light Roast, Medium Roast, and Dark Roast simplify the scientific aspects of roasting and generalize the degree to which acidic (dryness), body, and roast/smokey are balanced in the final cup. Our coffee bags use a sliding scale to provide some synergies between these terms. We consider the following during our roasting process. Others may use different benchmarks for their roasts. Nordic Roast - a roast with very little development, and roast ceased before First Crack has completed Cinnamon Roast is a very very light roast, roast ceased right after First Crack has completed City is a very light roast, about 18-19% development City + is a light roast, about 20-22% development Full City is a medium roast, approximately 23-25% development Full City+ is slightly more than medium roast, approximately 25-28% development, right on the cusp or has reached Second Crack French Roast coffee is DARK Roasted, about 30-35% development, has just passed the Second Crack stage Vienna Roast coffee is roasted darker than French Roast, about 35-40% development, Post Second Crack Italian Roast coffee is charred and burned up pretty good in the roasting process. If you like burnt, ashy, smoked coffee this is the ticket. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] Coffee is a fruit! When coffee cherries are picked from the coffee tree, the ripe fruit is processed by the individual farmers or by a Co-Op offering such services to farmers. The coffee we enjoy is the seed/pit of that coffee cherry! Coffee is typically processed in one of several ways. The processing method also contributes flavor characteristics into the coffee seed. Processing Methods Washed Process - After picking, coffee cherries are sent through a milling machine to remove the ripe fruit mass from the seed. The pulp is often recycled into animal feed or fertilizer. The coffee seeds are then sent through a washing process to ferment and remove the sticky mucilage that remains on the coffee seeds. Post removal, the seeds are then spread on drying patios or screens to dry in the sun. Coffee flavor is very consistent from lot to lot. Natural Process - After picking, coffee cherries are set out in the sun to allow the fruit to naturally decompose. The coffee cherries are often agitated and rotated through raking. After all the fruit has decomposed, the seeds remain in the sun to dry. Natural processing is used in countries where water is scarce. Naturally processed coffees may be somewhat inconsistent from lot to lot and cup to cup due to rates of fruit decomposition, fermentation, and drying times. Fruit flavors in the coffee seeds can be amazing. Honey Process - After picking, coffee cherries are sent through a milling machine to remove part of the ripe fruit mass from the seed, leaving part of the fruit on the seed. The seeds are then set in the sun to dry and allow part of the fruit to ferment on the seed. Seeds are continuously agitated through raking to ensure even drying in the sun. Honey processing does not involve any HONEY as produced by honey bees. Honduras is well known for some spectacular honey process coffee. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

FAQs Archive

Subscription Shipping

By Mark Hedley|2019-04-07T11:36:40+00:00March 4th, 2019|Subscriptions|

All subscription orders receive FREE SHIPPING. You can do the math, no hidden fees and no jacked up prices for non-subscription orders. It [...]

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Pausing a Subscription

By Mark Hedley|2019-04-07T11:38:06+00:00March 4th, 2019|Subscriptions|

Going out of town or away for an extended period? Go to your Account, and review your subscriptions. You may "pause" a subscription [...]

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Saving Through Subscriptions

By Mark Hedley|2019-04-07T11:39:13+00:00March 4th, 2019|Subscriptions|

We know life can get busy. With our coffee subscription service you don't have to worry about running out of that life force [...]

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Choosing A Coffee Maker

By Mark Hedley|2019-04-04T03:25:54+00:00February 16th, 2019|Brewing, General|

Coffee brewing can be as simple or complex as you desire. Aficionados will go to the extremes to extract every last bit [...]

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Coffee Storage

By Mark Hedley|2019-04-04T01:18:50+00:00February 16th, 2019|General|

A few points first about flavor retention: Once roasted, coffee will emit CO2 at decreasing levels as it ages. Coffee generally needs [...]

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Brewing Coffee PROPERLY

By Mark Hedley|2019-04-04T01:21:40+00:00February 16th, 2019|Brewing, General|

Brewing techniques vary by device, however some fundamental principles appy: For best results, brew coffee using a French Press, drip coffee maker, [...]

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Roast Levels and Flavor

By Mark Hedley|2019-04-04T01:26:37+00:00February 16th, 2019|General, Roast Levels|

Roasted coffee exhibits different flavors based on roasting methods and duration. Single origin (coffee from one country/region) coffee is generally roasted at [...]

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Roast Levels

By Mark Hedley|2019-04-04T01:30:31+00:00February 16th, 2019|Roast Levels|

The coffee industry has several naming conventions for roasted coffee. Often coffee roasters and general coffee consumers use different terms. Roaster terms [...]

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Coffee Cherries

By Mark Hedley|2019-04-04T01:35:05+00:00February 16th, 2019|General|

Coffee is a fruit! When coffee cherries are picked from the coffee tree, the ripe fruit is processed by the individual farmers [...]

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Specialty Coffee Defined

By Mark Hedley|2019-04-04T01:42:26+00:00February 16th, 2019|General|

Coffee is categorized as a commodity product, is mass produced in countries where growing conditions are right, and at different elevations within [...]

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Hi Fellow Coffee Lover!