Coffee is an agricultural product. The growing area for ‘specialty coffee’ is near the equator, between the Tropics of Cancer and Capricorn. Good specialty coffee is grown at least 2500 feet above sea level and is often found above 5000 feet.

There are two types of coffee beans: ROBUSTA which is a very durable, high caffeine, mass produced bean (almost anything you find in a can e.g. MJB, Folgers, Yuban etc) and ARABICA which has delicate acids that are developed at higher altitudes. All specialty coffee is ARABICA beans. (Though not all Arabicas are specialty coffee.)

The coffee ‘bean’ is actually a pit of the cherry on the coffee tree. When the cherry is ripe, the fruit is harvested. It may take several different harvesting passes to get the cherries just as they ripen. Because Arabica beans of quality usually come from higher altitudes, getting the beans from the field to the mill can be tricky. Using donkeys to carry a load is not just a marketing ploy, (in reference to ‘Juan Valdez’ the icon of the Colombia Coffee Board) it is often how it really happens.

When the cherries arrive at the mill they are put through a process to rid the beans from the outer cherry meat as well as the inner hull that surrounds the beans. The beans are then dried, sorted, and presented t the coffee board of the country. They will thoroughly test the lots of beans for consistency as well as defects. From that visit the farmer gets a grade for his coffee and now sells it on the open market.

The lots may be purchased by an exporter domestically, or they may have importer relationships to bring the coffee to the states. These importers take the financial risk of stocking the product. For that they get to sell it at a premium to their customers.

This is where Rocky Roaster comes in. We purchase from importers so we don’t have to buy full shipping containers of coffee. This helps us keep inventories, and therefore prices, as low as possible. There are certain estate farms that are large enough that they have set up U.S. based import companies and then we can buy direct from them.

Once the coffee in our hands, it is our job to bring out the best that each coffee has to offer. Using our years of experience, a small batch roaster, and often a lot of patience, we uncover that special flavor. From this point we have a ‘roast profile’ that can be duplicated every time.

After we roast it, it is now in your hands. Use it within two weeks from the roaster for maximum flavor. Ask us for brewing tips for your particular coffee maker. Experiment. Most of all… Enjoy the coffee.