About Us

Many people are unaware that coffee, like other fresh foods, has a limited shelf life. Most sources say that coffee begins to stale 7 to 10 days after roasting.
Oxygen, moisture and other external factors rob coffee of precious aroma and flavor. The solution is to keep coffee as fresh as possible. That is why we roast in small batches, and roast often. We would like to define a few things for you. When cupping coffee, professional cuppers use four main categories to describe coffee.
Acidity - One of the most important tasting categories in coffee and one of the most likely to be misunderstood. Neither acidic nor sour, an acidy coffee is brisk and bright. A good analogy is to the dry sensation in wines. Coffee lacking acidity is bland and lifeless. The darker a coffee is roasted the less acidy it becomes.
Body - Body is the sensation of heaviness in the mouth; it also registers as a rich, full feeling in the back of the palate. Body is a sensation, an element of taste, not a measurable fact. It has no correlation to the amount of solids the coffee releases into the cup. Aroma-the amount of scent that emanates from a professionally cupped coffee.
Flavor - ambiguous in coffee cupping. Acidity, Body, and Aroma all have something to do with the flavor. Some coffees have a richer, fuller flavor while others have a tang. Terms to describe flavor include: Richness, Complexity, and Balance.