Q1: Where are your green beans sourced? A: The single origin green beans come from the East African to Central and South American regions.
Q2: What types of coffee beans are available? A: We roast Arabica beans. Arabica beans are not as harsh tasting as Robusta beans (grown for caffeine). Arabica beans will vary in availability due to weather, political climate, etc.
Q3: How are the coffee beans roasted? A: The green coffee beans are roasted using a Sivetz Fluid Bed Roaster. Coffee roasting is the “art of unlocking the quality and flavor within each coffee bean.” There are two basic methods for roasting coffee beans: Drum Roasting and Fluid Bed. Fluid bed roasted coffee has a cleaner and brighter flavor and contains less contaminants than the traditionally drum roasted coffee. Fluid bed roasting is a far superior form of roasting. Because of the fluid motion formed by the hot air being pumped in, the beans rotate up and down and around in the air flow in the roasting chamber constantly, so that each bean is roasted to exactly the same degree. Drum roasters retain the unwanted by-products of chaff, which is roasted along with the beans. The smoke produced from the drum can give the beans a burnt after-taste, especially when making a dark roast coffee.
Q4: What coffee bean grinder do you use? A:Mahlkonig. Mahlkonig grinders are designed and hand manufactured in Hamburg, Germany since 1924. “Fresh grinding – cup by cup – enables the perfect coffee sensation.”
Q5: What is the best way to store the fresh roasted coffee beans? A: Fresh is Best! Drink up that fresh roasted coffee! Or preserve the freshness of the roast by storing it for later use in an air-tight container in the freezer. The enemies of roasted coffee beans are moisture, air, light, and heat. Coffee beans also absorb flavors.
Q6: How many cups of coffee will I get from a 12oz bag? A: Depending on your method of brewing = Approximately 90
And for the best tasting coffee We recommend grinding the whole beans right before brewing and use non-chlorinated water.
*Factors that also contribute to the taste of coffee are the soil it’s grown in, the altitude of the farm and climate conditions.