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Green beans are the unroasted fruit of the coffee tree. Coffee is grown from South America to Vietnam, Africa and almost everywhere in between. There are many growing regions around the world and every region and variety boasts different flavors.

Even beans from the same field can have different flavor profiles from year to year, providing fun variety in the flavor profile. Growing conditions like rainfall and temperature affect the flavor of the fruit that the trees produce.

Green beans are roasted to produce the dark colored beans we are accustomed to grinding and brewing.

Being picky about sourcing beans that meet our quality standards, comes with some drawbacks.  Occasionally availability leads to out-of-stock conditions.  We apologize in advance as it will happen from time to time.

We create our single origin roasts and blends with a variety of green beans. When an order is placed the green beans are roasted then allowed to cool. The final flavor of the coffee bean develops over the 24-hour period following roasting.

We air roast vs. the more traditional drum roasting. While the two camps feel theirs has more merit. We prefer air roasting for the lack of acidic production during the roasting process. This results in a very smooth, not bitter cup of brewed coffee.

Most coffee falls into three main categories. Light Roast, Medium Roast, and Dark Roast. As the names imply lighter roasts tend to be a lighter flavor while dark roasts tend to have a heavier fuller flavor. Medium falls somewhere in between.

The type of roast is achieved by increasing or decreasing the time and temperature at which the green beans are roasted.

Final temperature at which a roast is stopped is the generally accepted division between the three roasts.

Altering the temperature, how fast it increases, and overall roasting time can change the flavor profile in an almost infinite number of ways using the exact same blend of beans.

After the beans are roasted, they give of carbon dioxide as they age. Carbon dioxide and oxygen from the air are the two main catalysts that affect the degredation of freshness.

The best way to store your whole bean or ground coffee is in an Airscape Coffee Can from the merchandise section of our store or the bag your coffee is packaged in. The packaging and the Airscape Coffee Can have a one-way valve that allows the CO2 to vent as it out gasses while keeping O2 out.

The following are grinding guidelines, and you can alter to suit your preference for taste using your preferred brewing method. We recommend using a good quality burr grinder. The quality of the grind affects overall release of the beans flavor.

Extra Coarse - Grind contains large particles, but beans are still thoroughly broken up. Slightly larger than kosher salt. - Cold Brews and Toddys

Coarse - Grind contains distinct particles. Similar to kosher salt used for canning and pickling. - French press

Medium/Coarse - Gritty, but no slivers of grinds. Similar to coarse sand. - Flat-bottomed filters, namely automatic coffee makers

Medium - Feels slightly smooth when rubbed between thumb and finger. Slightly smaller particles than table salt. - Cone shaped filters, including manual poor overs and automatic coffee makers

 Fine - Smooth, but can still feel individual grains. Finer than sugar but not quite a powder. - Espresso

Extra Fine - Cannot feel individual grains. Powdered sugar or flour consistency. - Turkish coffee