Great Coffee Starts Here

Jamaica Blue Mountain RSW Estate

2009-06-23T19:19:00.000-07:00

The Jamaica Blue Mountain RSW estates is made up of the following three farms; Resource (10 acres), Sherwood Forest (65 acres, of which 95% is Geisha variety), and Whitfield Hall (40 acres). The farms range from 2500 to 5600 feet in elevation, with the main house, mill, patios, and warehouse dating back to 1797. With most of the equipment modernized, there still some original pulleys and drive wheels in place, preserving some of the farms history.

The RSW estates are dedicated to producing top-quality coffees, with all coffee being washed and pulped the day it is picked. Classically wet fermented in a tank, then demucilaged before washing. The coffee is partially dried on African styled cloth beds with room temperature air driven through at 400 cubic feet per minute. The coffee is quickly and evenly brought down from 57% to 30% moisture content in about 24 hours. Followed by approximately 5-8 days on the patio, raked daily and covered at night, until it reaches 11.5% moisture content. It is then bagged and stored for about 8 weeks in climate controlled storage rooms nestled in the side of the mountain. Lastly the coffee is screen sorted, sorted on a gravity table, run twice through an electro-sorting machine and finally hand sorted by a highly experienced team of local ladies, all to create a near perfect graded coffee.

The flavor is everything you would expect from a quality JBM coffee, bold smooth and sweetly satisfying. Deep-rich aroma with richly smooth flavor followed by a clean velvety finish. Roast just to second crack or slightly under for optimum flavor.

Click Here to order some for yourself.

Costa Rica Monte Crisol SHB

2009-05-18T09:46:00.000-07:00

New crop of Monte Crisol Strictly Hard Bean coffee. The coffee arrived in early May and has cupped very nicely. Quite similar to our previous lot. We hope you enjoy.

Grown in the West Central Valley of Costa Rica. The Monte Crisol is a Strictly Hard Bean (SHB) grade coffee which is shade grown and expertly prepared. Growing elevation is above 5200 feet (1600+ meters). The rich volcanic soil ideal to produce strong and health crops.

A superb Costa Rica coffee. The wet aroma is very pronounced, with hints of chocolate, floral and fruit. Medium-deep body and good acidity, lending to its slight berry flavors. Target a good Full City roast.

To try some for yourself click HERE

Colombia Reserva Del Diablo

2009-05-04T13:30:00.000-07:00

The coffee has been brought to us by the Trinidad Coffee Group and marketed as Reserva Del Diablo (Devil's Reserve). The Trinidad Coffee Group is a collection of 4 farms working together to produce quality coffee for export directly to small coffee shops and vendors such as Fresh Coffee Beans Company. The coffee is grown in the "Vereda Uvales" close to Piendamó in the Cauca region. The coffee is 100% Caturra variety grown at 5500 feet in elevation; hand picked and processed using environmentally friendly practices.

The drying process is done using machine drying (silo), but instead of using fuel oil as it normally happens, these machines are specially designed to work with sisco as a bio-fuel. The sisco is the dry skins of the coffee beans, the waste of the threshing process of the coffee.

When roasted light the coffee exhibits amazing wine-like characteristics, lots of tannins and red-grape qualities. The flavor is sweet with hints of citrus, floral, red-grape, and anise. The body is light to medium and the aftertaste is clean with a tannic finish, there is an almost liquoring effect.

Kenya AA Peaberry - Auction Lot 389

2009-03-24T21:57:00.000-07:00

Another fine Auction Lot find. Deep rich aroma with crisp citrus notes. A good clean coffee with bright acidity and full body. Well balanced yet slightly complex flavor and clean finish. You may find that there are so many flavors in the cup, that you will spend several minutes after every sip just trying to identify them.

Roast light to highlight the acidity; citrus, grapefruit flavors. Roast dark to develop the thick syrupy body and richness.

Click HERE to get some.

Kenya AA - Auction Lot 382

2009-03-13T09:13:00.000-07:00

Shopping for Kenyan auction lot coffees can be challenging, with so many great lots to choose from, it really comes down to the one that appeals to the cupper. For us we settled on auction lot 382 for its full body and crisp acidity, which develops like sweet citrus. A smooth clean finish and lasting aftertaste.

A City+ roast will expose fine grapefruit like citrus flavors. Whereas a darker roast will mitigate the acidity and deepen the body.

You can find it HERE

Peru Perunor Organic Fair Trade

2009-02-22T21:49:00.000-08:00

La Asociacion de Productores Cafetaleros Selva Andina is a coffee organization based in Cajamarca, Peru. Founded in 2003, Selva Andina has maintained a membership of several cooperatives, where each producer runs his own wet mill and together each cooperative boasts a very uniform, high-quality coffee.

The coffee comes from the slopes of the Andes Mountains in the region of Northern Peru. All members of the cooperatives are part of the organic program, and all coffee is shade grown under native trees and at elevations of 1800 meters. Selva Andina was Fair Trade certified by Fairtrade Labeling Organizations International (FLO) in 2003. The Fair Trade premium has enabled Asociacion de Productores Cafetaleros Selva Andina to establish various social and productive programs, including investing in school supplies and building improvements for rural schools, infrastructure to improve its post-harvest techniques, and funds for a soil analysis program.

Common varieties are Typica, Caturra, and Bourbon which are processed using the European Preparation standard. The coffee boasts a very pleasant floral aroma with hints of berry and citrus. The flavor is very well balanced with hints of fruit and berries. Overall a full flavored coffee with deep creamy body and a clean smooth finish.

Click HERE to try some.

Brazil Fazenda Sertaozinho Organic

2009-01-25T12:09:00.000-08:00

Fazenda Sertaozinho is located near the city of Mococa, in the state of Sao Paulo, in the heart of the Mogiana Region of Brazil. The growing altitude ranges from 900 to 1,000 meters (2950 to 3300 Feet) above sea level.

The Fazenda Sertaozinho estate coffees are processed using environmentally responsible and USDA certified organic practices. A variety of Yellow Bourbon, Mundo Novo and Catucai are hand picked and processed with the farm's native spring water. The naturals are sun dried on brick patios while the pulped naturals

This offering is a pulped natural processed coffees and dried on suspended tables allowing the coffee to dry more evenly. The cup profile of this unique coffee boosts a perfect blend of strong body, moderate acidity and pleasant sweetness. A pleasing aroma, good balance and a very smooth finish.

Click HERE for to give it a try in your next espresso.

Ethiopia Natural Sidamo Shanta Golba FTO

2009-01-16T20:48:00.000-08:00

The coffee comes from the Shanta Golba Cooperative, part of the Sidamo Coffee Farmers Union. Only ripe cherries are picked (rare for a natural Ethiopian coffee)and dried on raised beds. Drying on raised beds allows better air circulation around the beans for a more uniform drying process.

The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot is just that, from the aroma to the aftertaste you will not be able to miss the blueberry, blackberry and raspberry. When roasted light the berries are vibrant and the body medium with a bright clean finish. Want more coffee with your berries, roast just into the second crack, and just imagine thick, berry, jammy, rummy.

To try it for yourself you can find it HERE

Papua New Guinea Purosa Fair Trade Organic

2008-12-28T22:22:00.000-08:00

This organic grade A coffee is processed at a mill located in the Okapa valley in the Eastern Highlands province. Grown at an altitude between 5100 and 6900 feet. Fully washed and sun-dried. A blend of the Typica and Bourbon varietals, creating a wonderful flavor profile. With a sweet and cherry-bright acidity, a full and balanced body, and a nice buttery mouth-feel.

Shoot for a slightly dark roast, about 10-15 seconds into the second crack. Look for caramel and floral overtones and a slight cocoa finish.

Click HERE to try it for yourself.

#1 Question for Christmas

2008-12-19T15:19:00.001-08:00

Which is the best Home Coffee Bean Roaster?

The Answer: The one you can afford and can roast enough coffee to keep you enjoying fresh roasted coffee at a rate that is right for you. Do you drink a cup a day or two pots? Are you roasting for yourself, a family of four, or the entire neighborhood? Check out the roaster comparison page at FreshCoffeeBeans.com for an easy overview the today's most popular models.

Truth be told all roasters do what they are supposed to, they roast coffee. Some do it fast using one temperature and time, while others allow for temperature control and time. Either way you are in charge of the outcome. No roaster is a set and forget process and will consistently roast different coffees to the same level in the same amount of time. This is mainly because every coffee will take heat differently and produce a variety of flavors depending on roast level. So choosing a roaster that meets your general consuption requirement should keep you happily roasting for years.

Remember roasting is like cooking a steak, in order for it to turn out the way you like it, you need to monitor its progress and know when it is done to your liking or who knows what will be the result.

Sulawesi Genuine Kalossi Grade 1

2008-12-07T09:06:00.000-08:00

This is the newest shipment of Sulawesi coffee and again it stands out for its unique character and overall flavor. A nice dark chocolate aroma with a hint of spice and slight nuttiness. Moderate to deep body and low acidity. Smooth with hints of spice and a clean, slightly complex aftertaste.

The coffees grown in the Kalossi/Toraja region of Sulawesi are well known for their deep rich flavor and full body smoothness. Recent discoveries of lower quality coffees from neighboring regions commingling with the local high quality Arabica beans have jeopardized the Regions' reputation and prompted the Genuine classification. We have been assured that this coffee originates solely from the Kalossi/Toraja region.

Sumatra Mandheling Gayo Supreme FTO

2008-11-26T21:27:00.000-08:00

After trying several lots of Mandheling coffees this one stood out. The perfect combination of flavors, body and finish. Finding Sumatrans where the balance of earthiness and flavor merges just right can be challenging, when it happens it is something to be cherished.

Aim for a Full City roast, just at second crack. Look for a rich chocolate base, slightly complex with subtle earthy undertones. Medium-thick body produces a very nice balance of flavors and gives way to a smooth clean finish.

Sound good to you, visit HERE

Costa Rica La Rosa SHB

2008-11-19T09:00:00.000-08:00

Creamy, smooth, sweet lemon acidity. These are the highlights of this fine coffee. A fantastic single origin espresso; the creaminess transends into a rich crema.

The "La Rosa" is part of the Federation of Coffee Cooperatives, uniting independent growers. The coffee comes from a series of farms located on the upper slopes of the mountains in the Naranjo region. Grown at an elevation of 1100-1300 meters (3600-4200 feet). The beans are uniformly harvested and sun-dried in parchment to a moisture content of 12-14 percent. The rich soil and pure mountain spring water provide an ideal growing environment for lush trees and bountiful harvests.

The aroma is mellow, with hints of chocolate, nuts, floral and citrus. Medium-deep body which is smooth and creamy and has a hint of nuttiness. Sweet lemon acidity, not sharp but pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes. Target verge of second crack and the roast should appear medium in color, a City ++, no oil.

Ready to give it a try. Click HERE

Timor Maubesse Organic Fair Trade

2008-11-09T17:08:00.000-08:00

The Timor coffee production is 100% pure organic and the coop is Transfair certified. Minimal use of conventional farming methods allow for a truly native grown coffee. These tall older Arabica trees produce fruit which slowly ripens in a natural environment. Grown at an elevation 800-1500 meters (2600-5000 feet) and shaded by the full native canopy of the forest. Wet processed and sun-dried.

A sweet milk chocolate aroma - deep and rich. Good balance, with crisp mild acidity and deep body. A touch of spice and clean crisp aftertaste. Great in espresso.

Click HERE for the goods.

New Coffee Update

2008-10-25T12:29:00.000-07:00

Alright, we have been slacking on blog updates, sorry about that. Over the past month we have picked up new batches of Kenya AA, Colombia San Agustin, Sumatra Mandheling PWN.

Kenya is very nice and pronounced body with a touch more acidity than our normal lots. The Colombia San Agustin and Sumatra Mandheling PWN continue to be two of our favorite coffees. Clean and consistent year after year. The best thing about the new shipments is the louder pops and added sweetness.

Sound good to you. HERE they are.

Ethiopia Harrar Boldgrain Double Pick

2008-09-16T19:45:00.000-07:00

A special selection from select small landholders brought together by the late Yanni Georgalis, owner of Moplaco, miller/shipper of the Harrar Boldgrain. Grown in the Eastern Highlands of Ethiopia, at an altitude of 2000-2750 meters. Natural process and double pick are intergral components to the trademark Boldgrain offerings.

This Harrar boasts a deep rich chocolate blueberry fragrance. Very good body with clean acidity and sweet berry flavors. Rich chocolate undertones and excellent depth leading to a smooth well balanced finish.

To learn more check HERE

Mexico Terruno Nayarita Reserva

2008-08-26T07:09:00.000-07:00

The Spanish word Terruño, means 'my land' or "homestead." It refers to coffees that come from the homesteads of the small-holder cooperative coffee farmers of Nayarit, Mexico. A large number of cooperative growers, over 260 growers farming 650 hectares, working togerther. Nearly all of these cooperative growers are clustered around an extinct volcano, Cerro San Juan, located immediately to the west of Tepic, the capital of Nayarit.

The special characteristics of volcanic soil type and microclimate lend to the bright, floral and citrusy flavors. Good body and balance work together to produce a superb cup. Great for relaxing with all day.

Click HERE for more information

Ethiopia Organic Washed Sidamo Koratie

2008-08-07T21:04:00.000-07:00

Grown in the Sidamo region of Ethiopia at 1850-2100 meters. Small land holders pick only ripe red cherries for processing. After washing the beans and sun-dried on raised beds to 12-14% moisture content. Certifications include Certified Organic and Rainforest Alliance.

This lot has a very clean smooth aroma, with noticable depth and hints jasmine and berries. Deep smooth flavor is supported by good body, great balance and a super smooth clean finish. Acidity is just about perfect at second crack, not too sharp or sour. Many flavors emerge as you savor the smoothness.

If any of this sounds good to you visit HERE

Brazil Camocim 3c's

2008-07-26T10:19:00.000-07:00

The Camocim Estate is located in the city of Domingos Martins, in the area of Pedra Azul do Aracê, in the coastal state of Espirito Santo, Brasil. The average altitude is 1,100 meters above sea level with an average temperature of the region is 21ºC. The slight coastal breeze and mild weather patterns are well suited to the cultivation of the coffee trees.

Camocim coffees are estate grown, triple certified, 100% Arabica beans. The cherries are manually selected, sorted and dry de-pulped naturally to produce only the highest quality beans. The beans are dried on suspended terraces and rested for a minimum of 4 months.

The 3c's coffee is a blend of three red varieties; Catucai, Catucaiaçu and Caturra. This blend of varieties produces a cup that boast low acidity, full body, delicate sweet taste with a floral note on the aroma. Also look for hints of cherries, tomatoes, and spice, both in the aroma and cup. Makes a fantastic espresso.

Go HERE to find out for yourself.

Panama Horqueta 100% Typica

2008-07-22T22:13:00.000-07:00

From the Boquete region in Panama and processed at the Casa Ruiz (a family-run beneficio) coffee mill. This time Casa Ruiz set aside just the typica variety coffee beans as an extra special offering. The coffee is grown at an altitude of 1100 to 1400 meters (3600 - 4600 feet) above sea level in the lush Panama forests.

A deep and sultry aroma with hints of citrus, chocolate, fruit and pumpkin spice. An incredibly smooth cup with creamy buttery mouth-feel. A very good syrupy body with crisp acidity and a fantastic finish.

Visit HERE for all the juicy details.

Mexico Chiapas Organic Fair Trade

2008-07-09T21:24:00.000-07:00

Chiapas is a city in the southern portion of Mexico, relatively close to Guatemala. Traditionally the coffee from Chiapas region is quite mild and possesses a sweetness that you can enjoy all day.

Light roasts will accent the acidity and produce crisp citrus flavors. Full city roasts develop a richer body and mellow the acidity leaving a lingering lemon citrus. Most will find the darker full city roast more enjoyable, since it produces the best combination of acidity and body.

For more information click HERE

Rwanda 100% Bourbon

2008-06-27T10:52:00.000-07:00

This is the second round of the 100% Bourbon offering. From the Kinunu Washing Station in western Rwanda comes a refreshing lot of pure Bourbon variety coffee. Grown between 1650-1900 meters by several small land holders. Grade AA washed beans are screen size 16-17 and roast evenly.

Best results are found at the Full City stage where the bittersweet chocolate and faint citrus flavors are most balanced.

If you liked the first round click HERE for round two.

Kenya AA - Auction Lot 423

2008-06-17T14:33:00.000-07:00

There never seems to be a lot of back ground on the recent auction lots, just ever changing names and the growing region. This one is from the Ruiru region in Kenya, grade AA, and cups outstanding.

Bearing lot number 423 this is a wonderful representation of a clean full bodied Kenyan. Rich-full body, good acidity and a very smooth finish. Roast to Full-City and savor the fine flavor. The darker roast tends to mitigate the acidity and deepen the body.

Click HERE to pick up a bag, or two.

Kenya AA Peaberry - Auction Lot 371

2008-06-06T09:17:00.000-07:00

Another outstanding Kenya Peaberry grade coffee from the Ruera region. One of the finer auction lots we tried so far. Deep rich aroma with crisp citrus notes. A good clean coffee with bright acidity and full body. Well balanced yet slightly complex flavor and clean finish. You may find that there are so many flavors in the cup, that you will spend several mintues after every sip just trying to identify them.

Roast light to highlight the acidity; citrus, grapefruit flavors. Roast dark to develop the thick syrupy body and richness.

Need some, you can find it HERE

Ethiopia Harrar

2008-05-27T19:53:00.000-07:00

The Harrar region of Ethiopia is known for coffees with fine fruity flavors and deep rich body. This is a grade 4 coffee which really stands out. Roasted light or dark, it can yield flavors both bold and subtle.

When roasted just to second crack, you will find deep rich blueberry flavor with chocolate undertones. Imagine a short stack of blueberry pancakes covered in chocolate sauce with a cup of coffee chaser. Very nice rich smooth body and a rich clean finish.

Click HERE for all the goodness.