WELCOME!

FROM SEED TO CUP:

EMBARK ON THIS journey to Discover your new favORITE COFFEE

Of all of the agricultural imports into the US, coffee might not come to mind.  Yet in 2019, it continues to be the top agricultural import in the United States, with 5.8 billion dollars worth of coffee imported annual.  Even if you don’t drink coffee, you probably know someone who does with 53% of the US population drinking 3.5 cups per day.  

The commonality of that daily cup of coffee often undermines the story behind it.  Growing regions, species of coffee shrubs, coffee growing economies, and coffee grading are all influencers of flavors inherent in coffee prior to arriving at our coffee roasting facility. The complexities and nuances within the world of coffee have sparked and deepened our passion for the craft for over 20 years.

Just like wine, growing conditions such as rain, sunshine and altitude all influence coffee crop output and flavor profiles.  The coffee bean itself is the seed of a cherry-like fruit grown on coffee shrubs. Varying types of coffee shrubs grow in specific climates around the equator between the tropics of Capricorn and Cancer typically from three growing regions, Central and South America, Africa and Indonesia.  Due to optimal growing conditions for coffee around the equator, production of coffee in the US is limited to Hawaii, hence the large amount of coffee imported into the US, majority of which comes from Colombia, Brazil and Guatemala.

With so many choices of coffees, how can you find your favorite?  Ever wonder how coffee roasters choose how to roast Ethiopian verses Colombian coffee beans? Or why there isn’t a dark roasted Central American coffee? In our next article we will take a closer look into single origin coffees and their growing regions, flavor trends and how they influence your daily cup.