Your Great-Grandmother’s Coffee Was Probably Fresher than Yours
Before today’s supermarkets, coffee was roasted in the local general store by the grocer. He knew what your great-grandmother liked, and when she would be in to pick it up. Her coffee was fresh-roasted by hand, to the taste she liked, and waiting for her.
Coffee is perishable. It contains ‘volatile’ oils that dry out. Like fresh-baked, artisan bread, coffee tastes best within days of roasting. If you buy your coffee in a supermarket, the coffee was most likely roasted weeks, even months before. By combining large batches of beans, subtle flavors and aromas are lost in the factory process and through time on the warehouse shelf.
Our Freshness Guarantee
There are over three hundred adjectives used by tasters to describe the flavors and aromatics of coffee. We invite you to define your own.
We roast five days a week to your order only when we receive it. Like winemakers we sample and taste each batch to insure consistency, quality and maximum flavor. That same day, or the next business day, your coffee is shipped to you. Your coffee matures into its peak flavor while in the mail. You can taste the difference our freshness, quality and care make.
If not completely satisfied, please return the unused coffee for a complete refund of your coffee purchase.
Shiny Beans — Your Sign of Freshness
Oils contained within coffee are ‘pushed’ to the surface during roasting. Darker roasted coffee develops a shiny coating. Over time you may see more oil come out. It’s your sign the beans are fresh-roasted. Store-bought, dark-roasts lacking this signature shiny coating are stale. Unfortunately that’s what most folks drink.
Coffee Use and Storage
The enemy of coffee is dry air. Coffee, even when ground, contains flavors stored in oils that are lost when exposed to drying air. The kind of low-humidity air found in refrigerators and freezers.
We recommend you buy whole beans and only a reasonable quantity you can use up in a couple of weeks. (We sell grinders too). Once ground, coffee should be consumed within one week to enjoy its freshness. Store in an air-tight container out of direct sunlight.
For best taste:
- Buy only what you can use within a couple of weeks (no more than a month).
- Store your beans at room temperature.
- Roll down and tightly seal the bag, squeezing out all the air possible. We actually cut off the bag as we use it, peel off the tin-tie, and re-apply it to keep the bag air-tight and easier to get the coffee out.
- Grind just before brewing.
- DON’T store in the freezer or frig as these modern appliances have an artificially-dry climate that dries out your beans..
Watch That Hole on the Bag!
Roasted coffee continues to mature, days after roasting. The one-way valve on our bag lets the escaping gases out, so the coffee arrives at is peak of flavor. Store-bought coffee sold in vacuum-sealed cans and pouches without a valve was air-dried first. (Otherwise it would explode). The coffee has lost a lot of flavor; To us it tastes stale.
As you consume our coffee, roll and flatten the bag, so the valve remains visible.