Q: What is so important about elevations?
A: Coffee grown higher up on mountains (Higher Altitude) produce hard, dense beans that are more sought-after than beans grown at lower elevations. These types of beans are known as Hard Beans and have a higher concentration of sugars – known to produce subtle flavors.
These specialty coffees command higher market prices due to their exceptional vibrancy, flavor, lower yield per coffee plant, and the challenges posed to coffee farmers. They are also hand farmed due to the mountainous terrain.
Q: How high does coffee grow?
A: Some of the highest growing regions are in Ethiopia where coffee grows above 7000 feet, or 2000 masl. Our two highest altitude coffees both contain Ethiopian coffee.
Ethiopia Sidamo Mountain Region
Q: What type of coffee do you use.
A: All our coffees are Arabica. The specific variety is dependent on the country and growing region.
Q: Where does coffee originate from?
A: Ethiopia is considered the origin of coffee. Today many Ethiopian coffees are classified as Native Heirloom, as descendants of the original wild growing coffee trees.
Q: Why do you not supply low altitude coffee?
A: Low altitude coffees are called soft bean coffee. They have a more general, and less pronounced taste. We prefer the exceptional experience of drinking high altitude and coffees.
Q: How many flavors and aromas does coffee have?
A: Coffee and wine have much in common when you compare flavors and aromas. However coffee is much more complex with over 1000 subtle aromatic and flavor compounds compared to 200 in wine. Not all flavors are equally pronounced, but others are. As an example in some Ethiopian coffees a strong blueberry flavor is present.
Q: How do you roast the coffee beans?
A: We roast all our coffees separately in small batches. That allows us to roast different beans to different levels. It is the only way to ensure each coffee is perfectly roasted.
Q: Do you supply pre-grinded coffee?
A: No, although green coffee is stable and remains fresh for up to 12 months once it’s roasted the beans start oxidizing and losing flavor. Roasted coffee beans should be used within 30 days. After grinding, the process of oxidizing dramatically speeds up and should be used right away. We cannot pre-grind these exceptional beans knowing they will go stale before they end up in your coffee cup.
Q: Do you supply coffee pods?
A: No, coffee pods are a method to brew bad coffee really fast. The pods are often months old and the coffee grind is stale. See pre-grinding above.
Q: Why do you roast on demand?
A: That is the only way we can ensure our coffee is always freshly roasted, and at its best when it arrives at your door.
Q: What is the best method of brewing?
A: We use two methods. An American Press with dual micro mesh offers a clean cup of coffee, or our second option is the pour-over method. Always use a mesh filters to allow the natural oils in the coffee to pass through. A drip percolator can also be used, but without a paper filter. Use a mesh filter instead.
Q: Can I add milk and sugar to my high altitude coffee?
A: A small amount of milk can enhance the natural flavors. Our coffees are naturally sweet, and roasted to a level where the sugars are not fully caramelized and bitter. Lots of milk and sugar is best used in low altitude coffees to mask unpleasant flavors.