Grading of the green beans is one of the most critical functions in the process of making a great tasting coffee.  Since coffee beans come in many varieties and species, and from different parts of the world, it is very important to select the proper bean(s) and grades.  The higher the grade, the better the end product.  The two most common categories of coffee beans are known as Arabic and Robust.

     Robusta beans are the most commonly used and the least expensive.  They are grown at lower altitudes, produced in higher quantities, and are usually blended with other varieties of coffee beans to create your more commonly known domestic coffees.

     Arabica beans on the other hand are less available, more expensive, picked at higher altitudes, and handpicked for the best quality and selection.  This is why the grading process is so important.  Without the proper grade of green coffee bean(s), the coffee would lack flavor, and the quality of roasting would not be as good.  That's why we carefully select the finest Arabic coffee beans from the best growing regions in the world for our blends.

     Blending is the key to creating that signature taste that all good coffee companies aspire to achieve.  This very important responsibility rests on the shoulders of the Blend Master, whose skill and expertise involve combining a mixture of coffee beans along with their properties to create that unique taste when the proper balance is attained.  This is no easy task, fore with one mistake, the entire blend might fail to fulfill it's potential as a true gourmet blend.

     Roasting is the final step in producing that fine cup of java after the careful grading and blending has been completed.  Many claim to roast coffee in small batches.  But what do they consider as small batch coffee roasting?  We believe in the old fashion way of slow roasting each and every batch.  By roasting only 50 pounds of coffee beans per batch we can guarantee consistency and quality with every cup.  Although it costs a bit more to roast coffee beans in this manner, we feel that quality is more important to you than saving a couple of bucks in the roasting process.  Give us a shot and you be the judge.

     Cupping the roasts (sipping, swishing & spitting small amounts of coffee) assists the roaster with staying consistent, it also allows the roaster and blender to make adjustments if needed. Cupping coffees is especially valuable when developing new blends and profiles. Cupping is not only educational, but fun as well. As you develop your pallet, you'll really learn to appreciate the true essence of each single origin.