What’s In Your Coffee?

WHERE DO YOU GET YOUR BEANS?

These are the two most commonly asked questions that we get. Although we have general coffee descriptions on our Products page, I thought that I would go into a little more detail in this post and upcoming blog posts as well.

Let me start by saying that we use 100% Arabica beans in our coffees. Arabica beans are superior in quality and flavor versus the Robusta beans, often used by larger roasters to blend in their coffees to cut costs and produce a lousy cup of coffee. Robusta fosters the use of “mono-cropping” which is the practice of growing the same plant every year in one place. It is a more resilient plant than the delicate Arabica and can be grown at lower altitudes. Large companies buy huge amounts of rainforest, clear cut the land and plant large amounts of Robusta. Mono-cropping, when performed in excess, also erodes soil and destroys much of the nutrients, making the soil nearly unusable. ONCE AGAIN….100% ARABICA!

We use Arabica coffee from all around the world. As with wine and water, terroir is a term that you can apply to your coffee as well. Soil, climate and weather conditions play a big part in a coffee’s consumption. They often determine the acidity, body and flavors of the coffee unique to that region.
Here at Mt. Si Coffee Roasters we try and pull out the certain nuances of each region and a particular coffee when creating our roasts. Roasting levels will also create a totally different flavor on the same varietal as well, but that’s another article for later.

BIG SI TRAIL (OUR MOST POPULAR ROAST): A darker roast (8 on a scale of 10)
We are currently using organic Sumatran along with coffee from Papua New Guinea and Guatemala.

Grown on the Indonesian island of Sumatra, Sumatran Mandheling is known for its rich, complex taste with a full body (mouthfeel). Cupping notes usually describe it as earthy and intense with herbal aromas, very different from African and South American coffees. Tones of sweet chocolate and licorice can be picked up. Just enough acidity to give it vibrancy.

Papua New Guinea coffees are grown on the eastern half of the island of New Guinea, north of Australia. This is to Sumatran as far as a lower acidity but a little lighter in body. This coffee provides a bright, clean taste. Delicate in sweetness, but complex, exotic and fruity in aroma. Grown in the mountain highlands around Mt. Hagen, this area is known for ideal coffee growing volcanic soils and climate.

We are excited about our most recent coffee purchase from a small micro lot in Guatemala. This is a SHB (strictly hard bean) coffee from the Lake Atitlan region located between three volcanic peaks, about 5000 feet above sea level. The rich volcanic soil and abundant rainfall make for a rich, full bodied cup of coffee with hints of spice and chocolate. A slight nutty undertone can also be found.

We use a certain percentage of each coffee and roast these coffees to the profile that will give you a GREAT cup of coffee!

ENJOY THE ROAST!

GREG

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