The electricity comes from a combination of wind and local dairy farms. The dairy farms operate anaerobic digesters to extract methane gas from cow manure and convert it into electricity (known locally as Cow Power). The energy powering the coffee roasters is biogas generated by a landfill built specifically to recover methane from organic materials. Additionally, we
Renewable bio-energy costs more to produce, so we pay a premium price to our suppliers. There is no additional cost for you to enjoy our slow-roasted, 100% organic renewably-roasted coffee.
Our Q Arabica Coffee Grader (QA Grader) is certified by the Coffee Quality Institute (CQI). What this means is that she passed 22 sensory and written tests. This enables her to cup and score our coffees and ensure they meet the high quality standards of the Specialty Coffee Association of America (SCAA), and to deliver our Friends with the same big, bold coffee every time.
We source organic beans from Mexico, Colombia, Nicaragua, Guatamala, Peru, Sumatra, Honduras, the Caribbean, and other great coffee-growing regions.
Shade-grown coffee comes from coffee trees grown under a natural shade canopy. Shade makes the coffee beans ripen slowly, which greatly improves their flavor. The shade trees - often fruit trees - diversify the landscape, help retain moisture in the soil, and prevent erosion. They also make lovely habitat for birds. Our certified organic coffee is grown in such an environment.
Caffeine is an odorless, virtually tasteless substance found in coffee and many other plant species. Caffeine content can vary considerably because of factors such as bean origin, roast profile, processing and preparation method, including brewing time. Because of these fluctuating variables it would be difficult for us to say exactly how much caffeine any of our coffees contain. We roast only Arabica beans which have a fairly uniform caffeine concentration. We also roast our coffees longer, slower, and deeper; this fuller roast drives out more of the volatile caffeine from the beans, so our darker roasts can have less caffeine than a comparable ‘brown roast’ coffee.
To get decaffeinated coffee, caffeine is removed from the green coffee beans before they are shipped to roasters. The coffees we buy are decaffeinated using a water process. In the water process, the green beans are soaked in warm water which dissolves the caffeine. The water is then passed through a charcoal filter to remove the caffeine, and the beans are returned to the water to reabsorb the remaining elements. The beans are then dried and packed for shipment. Decaffeination is tough on a bean, and some of the more volatile elements of the coffee are lost in the process leaving the finished product somewhat lacking. The decaffeination process doesn’t remove all the caffeine, though may be diminished. Typically 95 to 99 percent is extracted.
Acidity from coffee is dictated by the roast temperature — from darkest to lightest roast it progressively increases. In other words, the lighter the roast profile, the more acidic it is. People who have health issues with acids associated with coffee often add milk or cream to minimize acid effects. Please consult your doctor if you are having concerns about drinking coffee.
We do not permit any type of allergens into our production facility. All of our coffees are 100% organic arabica, and no other ingredient is added to our products at any stage in production. Our beans do not come into contact with gluten, chemical flavorings, mold, or nuts.
If you have health concerns regarding drinking coffee you should consult your doctor or medical professional.