Opening that bag of freshly roasted beans and breathing in the vibrant aromas. Feeling the beans give way as you grind them by hand. Watching the grounds swell and brew as you pour hot water over them. Sipping that mug of coffee with a rich, complex flavor.
Roasting coffee in the specialty world looks a lot different than commodity roasting. In the commodity world, very dark roasts rule the day because they sort of knock out the bad flavors of low-grade coffee beans.
Light roasts typically have a vibrant, crisp acidity that enhances the brighter flavors of the beans. Floral and fruity notes tend to really poke out at this roast level, partially because of the brighter acidity. Light roasts also tend to have a light body, bright aromas, and no bitterness.
A little darker, medium roast coffees are a light brown color and rarely have any surface oils. These beans still feature most of the unique characteristics of the origin farm or region, but they package them in a more approachable, smoother flavor profile.
And, to add to the lack of flavor, robusta plants produce a ton of bitter compounds. This helps ward off pests on the farm, but it also causes the brewed coffee to be very bitter and unpleasant. One of the bitter compounds that robusta plants make a lot of is actually caffeine, and mugs of robusta coffee are known to have 50%+ more caffeine than mugs of arabica coffee.
Blends have changed a lot over the last couple decades. Before specialty coffee, blending beans was a way to round out the less desirable flavors of low-grade coffee. These days, blending is more about pairing complementary flavors to create unique experiences.
Harvested cherries are laid out on large patios or raised beds and allowed to sun-dry for two to four weeks. When the cherries are a dark purple and shriveled up, the beans can easily be squeezed out by hand or forced out with a depulping machine. From here, beans are laid out on patios again for another several days or couple weeks until they reach the safe moisture level for shipping and storage: 8-12%.
Because the beans are dried mostly inside the cherry, they tend to feature an exotic, wild fruitiness that you cannot find in coffee from the other processes. The acidity level is lower, the sweetness is more noticeable, the body is a bit heavier, and the aromas are incredibly vibrant.
Harvested cherries are soaked in water for a couple days, then rinsed like in the washed process. However, not all of the cherry is removed from the beans. A layer of mucilage (the sticky fruity part) stays on the beans while they dry on patios or raised drying beds for another several days.
Most coffees grown in Central America are processed via the washed method and are grown at high altitudes. This gives most beans from the region a characteristic crisp acidity and a high degree of flavor clarity.
Colombia is especially famous for its coffee. The country grows arabica beans exclusively. Many of them turn out to have a crisp acidity and notes of citrus, chocolate, and flowers. Others are more heavy-bodied and bold with notes of spice and forestry.
A newcomer to the specialty industry, Myanmar (formerly Burma) produces some fascinating coffee. Similarly to coffee from Burundi, beans from this origin often have a crisp cola-like acidity and fascinatingly complex flavor profile.
Far across the ocean in lies a remote coffee origin: Hawaii, USA. Beans from here frequently have a refined flavor profile featuring fruity and floral notes, a crisp acidity, and a medium body.
The beans of Kenya are generally less fruity than those of its Northern neighbor, but the country still produces wonderful coffee with rich floral notes, a gentle acidity, and a refreshing sweetness.
Specialty coffee companies pay higher prices for their beans because they want their farm partners to grow, not remain stagnant. As a result, they end up charging their customers more for the roasted coffee.
Fair Trade USA is an organization that certifies farms that adhere to a strict set of standards. These standards always involve paying farm laborers a fair wage and treating their land with care. As a result, certified farms can charge a higher price for their beans to companies that value sustainability.
Most coffee farms are located in the mist of forests, often rainforests. For this reason, it became apparent that there needed to be a way to protect the livelihood delicate ecosystems within those forests. This brought about the creation of two organizations.
We source coffee beans from some of the best coffee farms across the globe. Then we roast them like craftsmen and and ship the beans directly to you within two hours - so you know you're getting the freshest coffee possible.
Since 1963, we have scoured the world for the best coffee available anywhere and we expertly roast our beans in small batches for optimal flavor. We purchase our beans direct from coffee farmers building on decades-long relationships to ensure we get the top 1% of the best arabica beans in the world. So, we know where every coffee bean comes from. Now the same great coffee we use in our store locations are available in retail packages. Buy coffee online here.
Since 1963, we have scoured the world for the best coffee available anywhere and we expertl. . . Read More > Since 1963, we have scoured the world for the best coffee available anywhere and we expertly roast our beans in small batches for optimal flavor. We purchase our beans direct from coffee farmers building on decades-long relationships to ensure we get the top 1% of the best arabica beans in the world. So, we know where every coffee bean comes from. Now the same great coffee we use in our store locations are available in retail packages. Buy coffee online here.
For support requests please follow the links on our Contact Us page or email us at email@example.comTHE COFFEE BEAN & TEA LEAF, THE COFFEE BEAN, CBTL, THE ORIGINAL ICE BLENDED, ICE BLENDED and THE PURPLE STRAW, and their logos and other marks are registered trademarks of Super Magnificent Coffee Company Ireland Limited in the United States and may be registered in other countries.
There are a few reasons Lifeboost Coffee made it onto our list of best coffee beans. The company focuses on sustainability and fairness, making sure coffee bean farmers are paid what they deserve and supporting farming methods that will help protect the environment long-term.
This java is a mixture of Honduran, Nicaraguan, and Ethiopian coffee beans that are medium-roasted to perfection. When you brew a batch of these beans, pay close attention to the flavors dancing on your tongue; the notes of clementine, burnt sugar, and nougat are sure to please.
This combination of arabica and robusta beans works together to create a well-balanced and full-bodied brew, complete with notes of hazelnut and brown sugar. There are both flowery and fruity notes present in this joe, and the flavor manages to linger right between sweet and bitter. And the crema, or layer of golden brown bubbles atop your finished brew, is thick and easy to attain with these freshly roasted beans.
This coffee is a combination of Indonesian and South American coffee beans that are roasted in the Rocky Mountains. In addition to being delicious, the Kick Ass blend is organic, fair-trade, kosher, and shade-grown; all of that means not only is this coffee good for the consumer but for the bean farmers and the environment, too.
Dark roasts are those shiny black beans that look great on camera. They have a shimmering, oily surface and are bitter when brewed. The beans run from shades of dark brown to charred-looking. The common names for the roast are often used interchangeably. You might know these dark roasts as high, continental, European, Viennese, Italian, French, or New Orleans roasts.
Whether or not a fair trade certification equates to the best and freshest coffee beans is debatable, but what a fair trade label does is assure you that neither the coffee growers, their workers, nor the environment were stiffed in the process.
Organic is another one of those fuzzy words used to sell products for a higher price. But when you see the USDA Organic label on a bag of coffee, it means the coffee has been produced under the following conditions:
Think about buying coffee like buying a fresh loaf of bread. You might get it once a week or every other week as you need it. If you buy too much at one time, you run the risk of subjecting yourself to stale coffee, or worse, wasting it.
Air is the enemy of flavorful, aromatic coffee. You accelerate the oxidation process once you crack the hard outer shell protecting your bean, which means the flavor is muted more quickly. The closer to brewing you grind, the fresher and more flavorful your cup of coffee.
As the bean degasses, all those lovely oils begin to oxidize, which diminishes the flavor of your bean. Coffee bean freshness is highly subjective, but you generally want to make your coffee between four days and two weeks from the roast date, depending on how you brew.
If you get the chance, buying directly from the roaster is our favorite option. You cut out the middleman, which means more money goes directly to the roaster to help them stay in business and keep you stocked with fresh coffee beans.
If your coffee beans come in a sealed, one-way valve, foil bag with a pinhole, you can probably ignore this advice. Those bags generally keep your coffee fresh for one to two weeks, which should give you plenty of time to enjoy your coffee.
A pantry or cabinet as far away from your stove as possible is the best place to store your coffee. The cabinet closest to your coffee setup might seem like the best place, but you want to make sure your beans are far away from any humidity that occurs when you boil water for your brew or have a pasta night.
Another issue is moisture. Your coffee can condensate in that cold and damp environment, which pushes all those delicious oils to the surface. That means your coffee ages more quickly and loses more flavor. 59ce067264