When you stumble into the kitchen in the morning, rubbing red and bleary eyes, you fill the pitcher, pour water into the drip coffee pot and place coffee grounds into the cup. Three minutes later, you have, as Dolly Parton put it, a “cup of ambition”. You sip your first cup, wondering what day it is and why you had to wake up this early. You don’t even notice the flavor of the coffee. You only know that it seems to make bleary red eyes a little clearer. Later, at the office, you will pour yourself another cup and wonder why it tastes better than yours at home. Well, there’s a reason for that, and we’re here to help you understand.

I Fell Into a Burning Ring of Fire

If you look at a map of volcanic activity in countries, you’ll see a horseshoe shape on the map. These countries are the best regions of coffee plantations in the world. You will also notice that the altitude of the plantations is the highest in the world. These are the tropics you hear so much about. Such regions abound with heat, humidity and sunshine, all needed for growing robust coffees with subtle flavors. Mr. Cash was singing about love, but he hit the tree right on the bean with that burning ring of fire. Coffee plantations at about 6,000 feet above sea level and between 30 degrees both north and south of the equator enjoy the perfect atmospheric conditions for growing, for example, our line of Hawaiian Red Catuai or our Mexican Canoas Colima line.

I Went Down, Down, Down

The best-tasting foods in the Universe are grown in volcanic soils. From the grape vineyards of Italy’s Mt. Vesuvius to the fruits and flowers of the Northwest, volcanic soils contain the nutrients necessary for exceptional products. When they explode, they deposit onto the earth around them a loamy soil, rich in phosphorous and all sorts of minerals. When crops wear out the native soil, volcanic ash, lavas and rocks can be added to replenish the minerals in the soil. Think about it the next time you’re in the grocery and pick up a mango or a bunch of grapes. What that does for your cup of Joe is give the bean character and body. You’ll notice this body in a cup of New Year’s Gift from Zimbabwe.

I’m Burning for You

Thank goodness Blue Oyster Cult was singing about love instead of coffee. However, there’s a lot to love in a cup of Joe. The type of roast of the bean means different taste treats:

  • Light Roast: A light brown, smooth and light taste, almost no oil on the bean, the sugars caramelize well, and the caffeine content is the highest
  • Medium Roast: A little darker brown and with a little more oil on the outside of the bean, you’ll find this roast in the Far East growing regions. The sugars are more developed and the flavors arising from the soils are more pronounced
  • Dark Roast: You’ll find these beans just past their maturity, with oil outside the bean, its sugars not processed much gives the coffee a full, slightly sharp, bitter taste

If you’re searching for a coffee that tastes as good as that at the office, then look us up. We make sure only the freshest of beans are ground in just the right way to provide you with a taste treat that will keep you burning for a stupendous cup of coffee. Timing and grind are imperative to a superior cup of coffee, so contact us when you want the best.

Comments

0 comments

Write a comment