• What is Specialty Coffee?

    Upgrade your coffee with our Specialty Selection! We source the highest quality beans for exceptional flavor. Join the movement and enjoy ethically-sourced beans that give back to coffee communities. Experience coffee like never before!

  • How Is Coffee Grown?

    Ever wondered how your favorite brew starts? Coffee beans are the seeds of cherry-like fruits grown on coffee plants. These plants thrive in tropical or subtropical regions with rich volcanic soil. Once ripe, the cherries are harvested and processed to reveal the beans inside.

  • What to Know First About Raw Coffee?

    Before purchasing raw coffee you may be interested in knowing the origin, variety, and processing method of the beans. Other key information includes the recommended roast profile and community impact.

Arabica vs. Robusta

Arabica: Known for its superior flavor, Arabica beans are typically grown at higher altitudes. However, they are more susceptible to pests and diseases.

Robusta: More resilient and higher-yielding, Robusta beans are often used in instant coffee and espresso blends. They typically lack the complex flavors of Arabica.

Processing Methods

The way coffee cherries are processed significantly impacts the final flavor of the bean. Here are the primary methods:  

Natural Process (Dry Process): Cherries are dried whole in the sun. This results in a sweeter, heavier-bodied cup, often with exotic flavors.

Washed Process (Wet Process): Cherries are pulped and fermented before drying. Produces a cleaner, lighter-bodied, and brighter cup. Common method in the Americas.

Honey Process: A hybrid method that combines elements of both natural and washed processing.

Varietals

Coffee plants come in many varieties, each with unique characteristics. Some popular varietals include:

Typica: A classic variety known for its balance and sweetness.

Bourbon: Renowned for its acidity and floral notes.

Caturra: A high-yielding variety with a sweet and fruity taste.

Margogype: Known mainly for producing very large beans

Decaffeination

Solvent Methods: Precision-engineered processes using food-grade solvents to gently extract caffeine.

Carbon Dioxide Method: A natural approach that uses CO2 to gently remove caffeine.

Water Process: A traditional technique that soaks beans in caffeine-free water, preserving natural flavors.

Swiss Water® Process: The gold standard, delivering exceptional decaf coffee.

Tasting Terms

Aroma: The captivating scent that draws you in. Note the dry aroma of freshly ground beans and the wet aroma after brewing.

Flavor: A symphony of tastes, from chocolate and berry to citrus and caramel. Let the flavors dance on your palate.

Body: The weight and texture of the coffee on your tongue. A full-bodied coffee is rich and satisfying.

Acidity: A bright and refreshing quality that balances sweetness.

Finish: The lingering impression after each sip. A clean and sweet finish is a sign of a well-crafted coffee.

Balance: The harmonious interplay of flavors, acidity, and body.

Complexity: A multitude of taste sensations that unfold with each sip.

Earthy: A grounding note, often found in Indonesian coffees.

Fruity: Bright and vibrant flavors, ranging from citrus to berry.

Sweetness: A natural sweetness that balances acidity and enhances flavor.

Bittersweet: A result of darker roasts, where caramelization can overshadow delicate flavors.

Bready or Baked: A less desirable flavor profile caused by improper roasting.

By understanding these elements, you can appreciate the artistry behind every cup of coffee.