drink coffee. be happy.

Archive : 2014-12

industry secret

about once a week we have to grease the fittings on the roaster and keep all the moving parts lubricated (just like you would grease the fittings on a tractor.) however, unlike a tractor, there is a chance of incidental contact of the grease with a coffee bean. so the hardware store special-orders us cans of grease that are “food grade” and consist of vegetable and mineral oils with no carcinogens or harmful chemicals. it is mostly tasteless and odorless. it fits right into a standard grease gun and works on any machinery lubrication fittings — but technically, you could eat it. mmmmmm

Shipping Policy

Internet orders that are received by noon Eastern Time typically ship that same day.  We have about an 80% fulfillment rate of this policy, but we’re working to get it up to 100%.  Remember that we roast coffee AFTER the order is received, so on a particularly busy day (like a Monday), a few orders that are complicated don’t make it out until the next day.

We use Priority Mail for most orders, but if your order weighs less than 13 ounces it will ship first class mail.  If it weighs more than 40 pounds, it might ship via UPS.

We rarely ship on Saturday.  Orders made on Friday afternoon will probably not be roasted and shipped until Monday.

We understand the importance of shipping on time ALL orders received the weekend of December 20th.  We will do everything in our ability to ship out 100% of the orders received by noon the 22nd, by Monday end of business.  It is extremely likely that orders shipped the 22nd will be received by Christmas regardless of destination.  Most of the United States are in 1 and 2 day shipping zone from us.  Just remember that the USPS does not put a guarantee on its delivery dates, and both volume and weather this time of year can slow things down.

so many choices

We carry a LOT of coffees, and it can be intimidating to new customers.  the three best-selling coffees this year have been:
1-Outdoorsy Sumatra
2-Inspirational Artist’s Blend
3-Get in Gear Morning Blend
They sell the best because they are crowd-pleasing. Nice, medium to dark roast coffees that appeal to everyone. Nothing particularly special, but great everyday coffees that we can consistently roast all year round and have a large fan base.
But if you ask me what you SHOULD be drinking…..here’s what’s extra special right now:
1– if price isn’t an issue, Yemen. Yemen and Ethiopia Harrar are the only two places that can grow the Mokka varietal of coffee bean. This coffee is the original heirloom strain that other coffees came from, and most countries would grow it if they could. A farmer in Guatemala managed to grow 8 pounds of it a couple years ago, and sold it for $500 a pound. Yemen coffee is incredibly hard to import, and even when successful, they are rarely as amazing as this one tastes, and rarely traceable back to a responsible co-op like this one is. If you look at what the few other roasters that have it charge, you see prices from $25-$40 a pound. So the $16 a pound suddenly doesn’t seem so expensive. The trademark for a good Yemen is Malty (taste of grain), bitter (think baker’s cocoa), and fruit (anything from berries to stone fruit to oranges, etc, but this one has a slight banana flavor which I’m obsessed with).
2–Royal Ethiopia Harrar. Most of the coffees out there labeled Harrar aren’t good Harrars. A traditional Harrar is from the Mokka varietal and tastes incredibly sweet with unmistakable blueberry notes and no earthiness. This one is so beautifully complex that it seems a bit “weird” to the average coffee drinker, but the ones who know good coffee can’t get enough of it. (Granted, this coffee is best as a french press or pourover. You won’t taste as much blueberry in your electric coffee pot).
3–Kenya Jungle. Kenya traditionally grew a hard-to-grow varietal called SL-28, and that’s what gave it the red-wine/blackberry taste. Then they mutated it to SL-34 which was almost as good but easier to grow, and they would blend the two beans together. Then the farmers started blending in even easier varietals like Caturra (boring) and Ruiru hybrid (awful!) and Bourbon (nice, but rarely amazing), and little by little Kenyan coffee stopped being so special (but was still just as expensive). We only buy Kenyas that are SL-34 (which are not easy to find anymore!), but this is the first time in 5 years we found one