Where the Coffee Beans Come From
I prefer the flavor profiles of coffee beans grown on islands or in coastal areas. So I buy beans from small-scale farms in Bali, Papua New Guinea, Brazil, Costa Rica, Guatemala, Honduras, India and sometimes Hawaii. For the most part these beans are grown by co-op farmers using eco-friendly and/or organic techniques. You can read about the farming process of each bean per product. Great care is taken to perfect these single-origin coffees.
You may be familiar with Kona coffee. It’s smooth and mellow, even when over-roasted. That’s because it’s grown near so much water. Beans grown in arid regions, some parts of the Africa continent and Mexico for instance, have a sharper taste. I try each bean with a light roast and then decide if I like it. It’s very much a hit-and-miss proposition. The beans for sale here are my favorites.
The beans I’ve sourced have a flavor profile similar to Kona, but with their own unique characteristics based on their terroir (what kind of soil they are grown in), whether they are wet- or dry-hulled, whether they are air-dried in the sun or fan-dried, how long they are fermented, and how they are roasted.
Some of these beans are grown in the shade. Most are grown at high altitudes. All are grown by small-scale farmers, not large corporate farms or conglomerates. Some of the beans are hand-picked. All are sustainably grown and some are even certified organic.
I bring out the flavor of each coffee bean variety and let it shine. I don’t blend beans because they all have different shapes and sizes and chaff thickness. They won’t roast evenly when roasted together.
Click the button below to learn more about my roasting process.