New arrival of our long-time favorite. From the little town of Pitalito, in the Huila region of Colombia comes a truly extravagant coffee. The farms in the deep south of Colombia grow this coffee especially for Export Ador De Cafe' Condor.
The coffees are a blend of the typica, caturra and bourbon varieties. Shade-Grown above 5000 ft. in rich volcanic soil and 100% sun-dried. You can expect a clean cup with medium body and a deep rich aroma. It is extremely sweet with hints of dark chocolate and a finish that is delightfully clean.
Try some today HERE
Monday, December 28, 2009
Tuesday, December 8, 2009
Ethiopia Natural Sidamo Grade 3
The trace ability of this coffee has been lost due to the recent changes in the Ethiopia Coffee Exchange. That being said; the coffee is from the Sidamo region of Ethiopia, it is unwashed (natural), and grade 3 in quality regarding visual defects and bean size. The bean size is quite varied, with plenty of very small beans all the way up to some very elongated ones. A notable feature of this coffee is its aroma in the green state, powerfully fragrant and sweet. It was imported in GrainPro bags, plastic lined burlap sacks, to preserve this amazingly unique quality.
The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot truly blew us away. The unroasted aroma gives a hint of how the coffee will fair when roasted. However, even we were not ready for how powerful and truly overwhelming it turned out to be. It is like walking in to a candy store, where they sell salt water taffy, milk chocolate and candied fruit pectin. A truly amazing bouquet of berries, gelatin, chocolate, and floral. In the cup the flavor is vibrant and berrilicious, with a mellow underlying chocolate flavor. The acidity is medium and perfectly aligned with its syrupy and smooth body. The finish is clean and balanced and very satisfying.
Try it yourself at FreshCoffeeBeans.com
The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot truly blew us away. The unroasted aroma gives a hint of how the coffee will fair when roasted. However, even we were not ready for how powerful and truly overwhelming it turned out to be. It is like walking in to a candy store, where they sell salt water taffy, milk chocolate and candied fruit pectin. A truly amazing bouquet of berries, gelatin, chocolate, and floral. In the cup the flavor is vibrant and berrilicious, with a mellow underlying chocolate flavor. The acidity is medium and perfectly aligned with its syrupy and smooth body. The finish is clean and balanced and very satisfying.
Try it yourself at FreshCoffeeBeans.com
Saturday, November 21, 2009
Behmor Low Profile Chaff Tray
Behmor Inc. is proud to introduce their newly redesigned low profile chaff tray. This new design allows complete unobstructed views of the coffee roasting process. It also features a staged louver system to trap more chaff. Now you can roast cleaner and with more control!
To view instruction click here
Fresh Coffee Beans Company has these new trays in stock and will include them with every Behmor 1600 purchase. If you already have a Behmor 1600 and are interested in this new tray they will be for individual sale, soon, hopefully early December.
To view instruction click here
Fresh Coffee Beans Company has these new trays in stock and will include them with every Behmor 1600 purchase. If you already have a Behmor 1600 and are interested in this new tray they will be for individual sale, soon, hopefully early December.
Friday, October 23, 2009
Ethiopia Natural Sidamo Shanta Golba FTO
The coffee comes from the Shanta Golba Cooperative, part of the Sidamo Coffee Farmers Union. Only ripe cherries are picked (rare for a natural Ethiopian coffee)and dried on raised beds. Drying on raised beds allows better air circulation around the beans for a more uniform drying process.
The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot is just that, from the aroma to the aftertaste you will not be able to miss the blueberry, blackberry and raspberry. When roasted light the berries are vibrant and the body medium with a bright clean finish. Want more coffee with your berries, roast just into the second crack, and just imagine thick, berry, jammy, rummy.
Visit HERE to order a pound or two.
The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot is just that, from the aroma to the aftertaste you will not be able to miss the blueberry, blackberry and raspberry. When roasted light the berries are vibrant and the body medium with a bright clean finish. Want more coffee with your berries, roast just into the second crack, and just imagine thick, berry, jammy, rummy.
Visit HERE to order a pound or two.
Friday, October 16, 2009
Kenya AA Peaberry - Auction Lot 652
Auction Lot number 652 is from the Kia-ora Estate in the Ruiru area of the Kiambu Region. Grown on the slopes of Mt. Kenya at 1800 to 2400 meters above sea level. Rich volcanic soil and seasonal rainfall work in unison to provide the required nutrients for strong healthy trees. The berries are hand picked when red ripe and wet processed using traditional european processing method before being gradually sun dried on raised beds. The timely picking of only ripe cherries during the October thru December harvest provides top quality product come the exportation months of May thru August.
Deep rich aroma with crisp citrus notes. A good clean coffee with bright, grapefruit, acidity and full body. Well balanced yet slightly complex flavor transcending to clean lasting finish.
This great coffee is only a click away, HERE
Deep rich aroma with crisp citrus notes. A good clean coffee with bright, grapefruit, acidity and full body. Well balanced yet slightly complex flavor transcending to clean lasting finish.
This great coffee is only a click away, HERE
Monday, October 5, 2009
Kenya AA - Auction Lot 691
Auction Lot number 691 is from the Kiandu Estate in the North Nyeri District of Kenya. Grown on the slopes of Mt. Kenya at 1800 to 2400 meters above sea level. Rich volcanic soil and seasonal rainfall work in unison to provide the required nutrients for strong healthy trees. The berries are hand picked when red ripe and wet processed using traditional european processing method before being sun dried on patios. The timely picking of only ripe cherries during the October thru December harvest provides top quality product come the exportation months of May thru August.
A great clean well balanced Kenyan coffee. The full body with good depth, and bright citrus acidity provides a crisp clean finish. The cup reveals sweet citrus notes with black current and chocolate notes and a touch of spice upon cooling.
Head on over HERE for your chance to enjoy.
A great clean well balanced Kenyan coffee. The full body with good depth, and bright citrus acidity provides a crisp clean finish. The cup reveals sweet citrus notes with black current and chocolate notes and a touch of spice upon cooling.
Head on over HERE for your chance to enjoy.
Monday, September 14, 2009
Flores Organic Bajawa Nguea
Flores is a modest sized island south of Sulawesi and smack in the middle of Bali and Timor. The coffees are shade grown at elevations ranging from 1000 - 1600 meters (3200-5200 feet). A combination of S795 (an Indian variety introduced to Java during the 1950's), Typica, Catimor, and Timor hybrids varieties. The coffee is wet processed and sun-dried to 12% moisture content.
The dry aroma offers a hint of fruit whereas the wet aroma is more of bakers chocolate. The taste is well balanced, with mild to medium acidity, decent body and a nice aftertaste.
To order some visit HERE
The dry aroma offers a hint of fruit whereas the wet aroma is more of bakers chocolate. The taste is well balanced, with mild to medium acidity, decent body and a nice aftertaste.
To order some visit HERE
Sunday, September 6, 2009
Bali Organic Blue Krishna
We just received this year's crop of Blue Moon/Blue Krishna coffee from Bali. Produced by smallholder farmers in the Kintamani highlands of Bali. Grown at 1200 to 1600 meters in elevation in fertile volcanic soil. No pesticides are used on coffee farms in Bali and all fertilizers are 100% organic.
The coffee is primarily of the Typica variety with small amounts of Catimor and Bourbon. Only ripe cherries are hand-picking and wet processed.
The coffee exhibits a pleasant aroma smooth and mellow. The taste is very well balanced and sweet. Good body, very mild acidity, and a smooth clean finish.
To try some, visit HERE
The coffee is primarily of the Typica variety with small amounts of Catimor and Bourbon. Only ripe cherries are hand-picking and wet processed.
The coffee exhibits a pleasant aroma smooth and mellow. The taste is very well balanced and sweet. Good body, very mild acidity, and a smooth clean finish.
To try some, visit HERE
Monday, August 17, 2009
Panama Boquete Golden Peaberry
This peaberry grade coffee is from Boquete, Panama and was processed at the Casa Ruiz (a family-run beneficio) coffee mill. The coffee is grown at an altitude of 1600 to 1700 meters (5200 - 5600 feet) above sea level. A nice smooth cup with lots of character. Light-medium body with bright citrus and winey notes and a clean aftertaste.
The light roasts tend to bring out the citrus and are your best bet with this coffee. Darker roasts build the body and develop deeper flavors with less brightness. Also nice as a SO (single origin) espresso or to accent your favorite blend.
To learn more click HERE
The light roasts tend to bring out the citrus and are your best bet with this coffee. Darker roasts build the body and develop deeper flavors with less brightness. Also nice as a SO (single origin) espresso or to accent your favorite blend.
To learn more click HERE
Tuesday, June 23, 2009
Jamaica Blue Mountain RSW Estate
The Jamaica Blue Mountain RSW estates is made up of the following three farms; Resource (10 acres), Sherwood Forest (65 acres, of which 95% is Geisha variety), and Whitfield Hall (40 acres). The farms range from 2500 to 5600 feet in elevation, with the main house, mill, patios, and warehouse dating back to 1797. With most of the equipment modernized, there still some original pulleys and drive wheels in place, preserving some of the farms history.
The RSW estates are dedicated to producing top-quality coffees, with all coffee being washed and pulped the day it is picked. Classically wet fermented in a tank, then demucilaged before washing. The coffee is partially dried on African styled cloth beds with room temperature air driven through at 400 cubic feet per minute. The coffee is quickly and evenly brought down from 57% to 30% moisture content in about 24 hours. Followed by approximately 5-8 days on the patio, raked daily and covered at night, until it reaches 11.5% moisture content. It is then bagged and stored for about 8 weeks in climate controlled storage rooms nestled in the side of the mountain. Lastly the coffee is screen sorted, sorted on a gravity table, run twice through an electro-sorting machine and finally hand sorted by a highly experienced team of local ladies, all to create a near perfect graded coffee.
The flavor is everything you would expect from a quality JBM coffee, bold smooth and sweetly satisfying. Deep-rich aroma with richly smooth flavor followed by a clean velvety finish. Roast just to second crack or slightly under for optimum flavor.
Click Here to order some for yourself.
The RSW estates are dedicated to producing top-quality coffees, with all coffee being washed and pulped the day it is picked. Classically wet fermented in a tank, then demucilaged before washing. The coffee is partially dried on African styled cloth beds with room temperature air driven through at 400 cubic feet per minute. The coffee is quickly and evenly brought down from 57% to 30% moisture content in about 24 hours. Followed by approximately 5-8 days on the patio, raked daily and covered at night, until it reaches 11.5% moisture content. It is then bagged and stored for about 8 weeks in climate controlled storage rooms nestled in the side of the mountain. Lastly the coffee is screen sorted, sorted on a gravity table, run twice through an electro-sorting machine and finally hand sorted by a highly experienced team of local ladies, all to create a near perfect graded coffee.
The flavor is everything you would expect from a quality JBM coffee, bold smooth and sweetly satisfying. Deep-rich aroma with richly smooth flavor followed by a clean velvety finish. Roast just to second crack or slightly under for optimum flavor.
Click Here to order some for yourself.
Monday, May 18, 2009
Costa Rica Monte Crisol SHB
New crop of Monte Crisol Strictly Hard Bean coffee. The coffee arrived in early May and has cupped very nicely. Quite similar to our previous lot. We hope you enjoy.
Grown in the West Central Valley of Costa Rica. The Monte Crisol is a Strictly Hard Bean (SHB) grade coffee which is shade grown and expertly prepared. Growing elevation is above 5200 feet (1600+ meters). The rich volcanic soil ideal to produce strong and health crops.
A superb Costa Rica coffee. The wet aroma is very pronounced, with hints of chocolate, floral and fruit. Medium-deep body and good acidity, lending to its slight berry flavors. Target a good Full City roast.
To try some for yourself click HERE
Grown in the West Central Valley of Costa Rica. The Monte Crisol is a Strictly Hard Bean (SHB) grade coffee which is shade grown and expertly prepared. Growing elevation is above 5200 feet (1600+ meters). The rich volcanic soil ideal to produce strong and health crops.
A superb Costa Rica coffee. The wet aroma is very pronounced, with hints of chocolate, floral and fruit. Medium-deep body and good acidity, lending to its slight berry flavors. Target a good Full City roast.
To try some for yourself click HERE
Monday, May 4, 2009
Colombia Reserva Del Diablo
The coffee has been brought to us by the Trinidad Coffee Group and marketed as Reserva Del Diablo (Devil's Reserve). The Trinidad Coffee Group is a collection of 4 farms working together to produce quality coffee for export directly to small coffee shops and vendors such as Fresh Coffee Beans Company. The coffee is grown in the "Vereda Uvales" close to Piendamó in the Cauca region. The coffee is 100% Caturra variety grown at 5500 feet in elevation; hand picked and processed using environmentally friendly practices.
The drying process is done using machine drying (silo), but instead of using fuel oil as it normally happens, these machines are specially designed to work with sisco as a bio-fuel. The sisco is the dry skins of the coffee beans, the waste of the threshing process of the coffee.
When roasted light the coffee exhibits amazing wine-like characteristics, lots of tannins and red-grape qualities. The flavor is sweet with hints of citrus, floral, red-grape, and anise. The body is light to medium and the aftertaste is clean with a tannic finish, there is an almost liquoring effect.
The drying process is done using machine drying (silo), but instead of using fuel oil as it normally happens, these machines are specially designed to work with sisco as a bio-fuel. The sisco is the dry skins of the coffee beans, the waste of the threshing process of the coffee.
When roasted light the coffee exhibits amazing wine-like characteristics, lots of tannins and red-grape qualities. The flavor is sweet with hints of citrus, floral, red-grape, and anise. The body is light to medium and the aftertaste is clean with a tannic finish, there is an almost liquoring effect.
Tuesday, March 24, 2009
Kenya AA Peaberry - Auction Lot 389
Another fine Auction Lot find. Deep rich aroma with crisp citrus notes. A good clean coffee with bright acidity and full body. Well balanced yet slightly complex flavor and clean finish. You may find that there are so many flavors in the cup, that you will spend several minutes after every sip just trying to identify them.
Roast light to highlight the acidity; citrus, grapefruit flavors. Roast dark to develop the thick syrupy body and richness.
Click HERE to get some.
Roast light to highlight the acidity; citrus, grapefruit flavors. Roast dark to develop the thick syrupy body and richness.
Click HERE to get some.
Friday, March 13, 2009
Kenya AA - Auction Lot 382
Shopping for Kenyan auction lot coffees can be challenging, with so many great lots to choose from, it really comes down to the one that appeals to the cupper. For us we settled on auction lot 382 for its full body and crisp acidity, which develops like sweet citrus. A smooth clean finish and lasting aftertaste.
A City+ roast will expose fine grapefruit like citrus flavors. Whereas a darker roast will mitigate the acidity and deepen the body.
You can find it HERE
A City+ roast will expose fine grapefruit like citrus flavors. Whereas a darker roast will mitigate the acidity and deepen the body.
You can find it HERE
Sunday, February 22, 2009
Peru Perunor Organic Fair Trade
La Asociacion de Productores Cafetaleros Selva Andina is a coffee organization based in Cajamarca, Peru. Founded in 2003, Selva Andina has maintained a membership of several cooperatives, where each producer runs his own wet mill and together each cooperative boasts a very uniform, high-quality coffee.
The coffee comes from the slopes of the Andes Mountains in the region of Northern Peru. All members of the cooperatives are part of the organic program, and all coffee is shade grown under native trees and at elevations of 1800 meters. Selva Andina was Fair Trade certified by Fairtrade Labeling Organizations International (FLO) in 2003. The Fair Trade premium has enabled Asociacion de Productores Cafetaleros Selva Andina to establish various social and productive programs, including investing in school supplies and building improvements for rural schools, infrastructure to improve its post-harvest techniques, and funds for a soil analysis program.
Common varieties are Typica, Caturra, and Bourbon which are processed using the European Preparation standard. The coffee boasts a very pleasant floral aroma with hints of berry and citrus. The flavor is very well balanced with hints of fruit and berries. Overall a full flavored coffee with deep creamy body and a clean smooth finish.
Click HERE to try some.
The coffee comes from the slopes of the Andes Mountains in the region of Northern Peru. All members of the cooperatives are part of the organic program, and all coffee is shade grown under native trees and at elevations of 1800 meters. Selva Andina was Fair Trade certified by Fairtrade Labeling Organizations International (FLO) in 2003. The Fair Trade premium has enabled Asociacion de Productores Cafetaleros Selva Andina to establish various social and productive programs, including investing in school supplies and building improvements for rural schools, infrastructure to improve its post-harvest techniques, and funds for a soil analysis program.
Common varieties are Typica, Caturra, and Bourbon which are processed using the European Preparation standard. The coffee boasts a very pleasant floral aroma with hints of berry and citrus. The flavor is very well balanced with hints of fruit and berries. Overall a full flavored coffee with deep creamy body and a clean smooth finish.
Click HERE to try some.
Sunday, January 25, 2009
Brazil Fazenda Sertaozinho Organic
Fazenda Sertaozinho is located near the city of Mococa, in the state of Sao Paulo, in the heart of the Mogiana Region of Brazil. The growing altitude ranges from 900 to 1,000 meters (2950 to 3300 Feet) above sea level.
The Fazenda Sertaozinho estate coffees are processed using environmentally responsible and USDA certified organic practices. A variety of Yellow Bourbon, Mundo Novo and Catucai are hand picked and processed with the farm's native spring water. The naturals are sun dried on brick patios while the pulped naturals
This offering is a pulped natural processed coffees and dried on suspended tables allowing the coffee to dry more evenly. The cup profile of this unique coffee boosts a perfect blend of strong body, moderate acidity and pleasant sweetness. A pleasing aroma, good balance and a very smooth finish.
Click HERE for to give it a try in your next espresso.
The Fazenda Sertaozinho estate coffees are processed using environmentally responsible and USDA certified organic practices. A variety of Yellow Bourbon, Mundo Novo and Catucai are hand picked and processed with the farm's native spring water. The naturals are sun dried on brick patios while the pulped naturals
This offering is a pulped natural processed coffees and dried on suspended tables allowing the coffee to dry more evenly. The cup profile of this unique coffee boosts a perfect blend of strong body, moderate acidity and pleasant sweetness. A pleasing aroma, good balance and a very smooth finish.
Click HERE for to give it a try in your next espresso.
Friday, January 16, 2009
Ethiopia Natural Sidamo Shanta Golba FTO
The coffee comes from the Shanta Golba Cooperative, part of the Sidamo Coffee Farmers Union. Only ripe cherries are picked (rare for a natural Ethiopian coffee)and dried on raised beds. Drying on raised beds allows better air circulation around the beans for a more uniform drying process.
The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot is just that, from the aroma to the aftertaste you will not be able to miss the blueberry, blackberry and raspberry. When roasted light the berries are vibrant and the body medium with a bright clean finish. Want more coffee with your berries, roast just into the second crack, and just imagine thick, berry, jammy, rummy.
To try it for yourself you can find it HERE
The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot is just that, from the aroma to the aftertaste you will not be able to miss the blueberry, blackberry and raspberry. When roasted light the berries are vibrant and the body medium with a bright clean finish. Want more coffee with your berries, roast just into the second crack, and just imagine thick, berry, jammy, rummy.
To try it for yourself you can find it HERE
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