Our farmers grow the top 5% of all Arabica Coffee (specialty coffee) and we import and roast it fresh, just for you! Read below to find out how much care we put into our coffee process.

STEP 1: Planting Only Quality Coffee

Coffee is a beautiful shrub. It prefers to be in the shade and grows best at altitudes with well-drained organic soil. Many farms that produce low quality coffee will produce high-yielding, disease-resistant coffee shrubs at sea level, in order to boost production and yield. This coffee is bitter and we avoid it. We try to focus on key certifications such as Fair Trade, Organic, Rain Forest Alliance, European Preparation and Strictly High Grown (SHG/SHB). We focus on coffee that is grown for quality.

STEP 2: Ethical Harvesting & Milling

This step in the process essentially takes the ripe hand-picked cherry (coffee) and prepares it for exportation and eventual roasting. The farms that we partner with use the best practices to ensure quality. During this process, the coffee is first typically hand-picked, shelled and then dried in the sun on patios. While drying, the coffee is rotated every few hours to ensure against ruin. The beans are then hulled and sorted into different quality sections. We select only the highest quality coffee that scores at least Q 82 (SCAA Approved Specialty Coffee). Love the earth, love the people, love the coffee.

STEP 3: Exporting for Quality

Now the coffee travels from the farms to our roaster. At this point, it is a green coffee bean and often packed into burlap sacks for shipping. We partner with experienced logistics and shipping companies who use Grain Pro bags, which extend freshness. Once the coffee arrives, we test it again to ensure quality.

STEP 4: Roasting for Quality

Each step of the coffee production, from seed to cup, is complex.  Roasting is an art all unto itself.  The Raw Green Coffee Bean will release water and it will change its taste and profile in reaction to heat.  At roughly 380F - 405F, coffee will start to 'crack' and darken in color - this is a light roast (or New England).  We increase the heat to around 410-425F and the coffee will "crack" for a 2nd and final time.  This is a Medium Roast (or City+).  Further roasting at 420-435F takes the coffee to a Medium/Dark (Full City) and then mid way through the 2nd Crack a Dark (Full City to Full City+) and then to a Vienna or Very Dark Roast.  Every coffee is different.  Some are best at the Light to Medium Roast where you can truly appreciate the flavor and aromas, while others are amazing at Dark.  We love to roast coffee and most of our coffee is excellent at the City+/Full City (Medium) range.

TASTE THE DIFFERENCE...

Now that you know what makes our coffee quality so excellent, try some for yourself!