know.
A healthier, better tasting coffee.
Clean hot-air roasted coffee is healthier and better tasting, less bitter or acidic, with a smoother, richer flavor.
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Why is our coffee better?
Hot air roasted coffee uses convection heat to loft the beans for a very even heat transfer. The “Clean Bright Taste” people rave about is achieved by roasting the bean quickly and evenly while suspended on a bed of hot air.
You will find this coffee much less bitter or acidic than traditional drum-roasted coffee.
The Perfected
Pour-over Coffee
taste.
Our perfected technique starts with thoroughly rinsing the filter and placing it inside the cone. After adding stone-ground coffee, we level the bed and make a small divot in the middle. Targeting this depression, we pour just enough water to wet all of the coffee, then let it "rest" for 30 seconds.
We then continue pouring slowly, starting in the middle and moving in and out in concentric circles until the desired volume is reached.
It's important to keep the flowing water about ¼" away from the exposed walls of the dripper at all times and try to maintain a constant volume throughout the brewing process.
care.
Why Ethical
Coffee Matters
The coffee roasted and served here is grown with respect: respect for the people who produce it and respect for the environment.
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The people
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Coffee has always been a boom and bust crop in Latin America and Africa, with little of the wealth it created going to the people who pruned the trees and picked the beans. In many countries, a day's pay for picking coffee beans would be less than what you'd pay for a single cup.
By guaranteeing a minimum price for green coffee, the founders of the fair trade movement hoped to improve working conditions in the producing countries and reduce social problems, such as children dropping out of school to work the fields or bankrupt farmers migrating to cities in desperation.
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The environment
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Even though coffee is the second most widely traded commodity in the world, it is still mostly grown on small farms. The traditional techniques used by those farmers involved growing coffee under a partial canopy of shade trees.
To an uninformed or casual observer, a coffee farm can look like just another stand of forest, yet it is a both a producing farm and a thriving natural habitat for a variety of wildlife.
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In search of higher yields, many large coffee plantations clear cut the land and planted coffee trees in rows, like corn in Iowa or cotton in Georgia.
This produced greater quantities, but at an environmental cost. Pesticides replaced the birds that ate harmful insects on traditional plantations. Commercial fertilizers replaced the natural mulch from the tree canopies that had been cut down, resulting in erosion, chemical runoff, and loss of natural habitats.
If you've ever paused for moment on a busy summer day just to admire a beautiful Hummingbird, Cardinal or Oriole at a feeder, you now have a personal reason to care about how your coffee is grown thousands of miles away.
