Great Coffee Starts Here

Sumatra Organic Mandheling Mega Lestari

2010-09-26T18:20:00.000-07:00

The Mandheling from Sumatra is one of the best known, distinctive coffees in the world. This lot is an organic Mandheling grown and processed by a group of 9 cooperatives, comprised of 567 small land holders. Grown in rich volcanic soil, between 1100 - 1700 meters, and processed in the traditional wet hulled method. The result is a very clean full body coffee. From the very pleasing rich aroma all the way to the smooth rich finish, a great Sumatra coffee.

Aim for a Full City roast, 20-30 seconds into second crack for a clean crisp taste.

HERE is where you can buy.

Ethiopia Washed Sidamo Layo Teraga FTO

2010-09-20T18:18:00.000-07:00

Grown in the Sidamo region of Ethiopia at elevations above 2100 meters. Small land holders pick only ripe red cherries for processing. After washing, the beans are sun-dried on raised beds to 12-14% moisture content. Certifications include Certified Fair Trade Organic.

This lot has a very clean smooth aroma, with noticeable depth and hints unripe fruit and berries. Deep smooth flavor is supported by good body, great balance and a super smooth clean finish. Acidity is just about perfect at second crack, well balanced and not too sharp or sour. Many flavors emerge as you savor the smoothness. Take your time with this coffee, both you and the coffee deserve it.

Target onset of second crack, color should be deep brown and uniform, oils will emerge the next couple of day.

Click HERE to try some.

Nicaragua 5 de Junio

2010-08-29T14:50:00.000-07:00

Founded in 1992, Aldea Global (Associacion Aldea Global Jinotega) was started by twenty two indigenous farmers in the mountains of northern Nicaragua. The Chorotega descendants formed the cooperative to promote sustainable agricultural practices that would help protect their environment. With 524 members today, the association focuses on the growth of their cooperative by promoting efficient commercialization, solidarity, and alternative credit services, while maintaining their dedication to the environment. With over 47 percent female membership, Aldea Global has made gender equity a priority.

Bourbon and Caturra varieties grown at an altitude of 1100 to 1400 meters, wet processed and sun dried on patios. A pleasantly intense and complex coffee; sweet, chocolate, creamy, floral, citric, balanced, with good body and medium acidity.

Learn more HERE

Papua New Guinea Arokara Grade A

2010-08-28T18:21:00.000-07:00

Getting coffee out of Papua New Guinea is always a challenge, due to the political stability and geography of the region. Access to the coffee this year was further complicated due to the collapse of a bridge that serviced many of the better coffee growing areas. This coffee was processed by the Arokara estate located in the Eastern Highlands province. Grown at an altitude between 5100 and 6900 feet. The coffee is fully washed and sun-dried and graded AA, hard bean 17+ screen size. A blend of the Typica and Bourbon varietals, creating a wonderful flavor profile. With a sweet low-toned acidity, a full and balanced body, and a nice buttery mouth-feel.

Target a full city roast, right at second crack. Look for caramel and floral overtones and a slight cocoa finish.

Look HERE for more.

Kenya AA Peaberry Guama

2010-08-15T12:35:00.000-07:00

Grown in the Kirinyaga region, south of Mt. Kenya at 1600 to 1800 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, citrus acidity, full body and blackcurrent flavor. Well balanced yet slightly complex flavor transcending to clean lasting finish.

Try some today HERE

Costa Rica La Minita

2010-08-11T16:07:00.000-07:00

Hacienda La Minita is located in central Costa Rica, in the high mountainous region known as Tarrazu. 800 acres of Typica and Caturra varietals growing on relatively steep terrain ranging from 4000 - 7000 feet in elevation. Red ripe cherries are hand picked from the trees as they ripen, on average four times each season. The cherries are wet processed and sun dried on patios to the optimum moisture content. Expert preparation and attention to detail come through in the cup. Truly one of the finest coffees available. To learn more visit www.LaMinita.com

The aroma is very pronounced, with hints of chocolate, floral and fruit. Rich creamy body with just the right amount of acidity, pleasingly complex and a smooth finish. Target a City to Full City roast, just short of second crack.

To order click HERE

Costa Rica Hermosa Dota Tarrazu SHB

2010-08-02T06:00:00.000-07:00

From the town Santa Maria de Dota in the Tarrazu Region of Costa Rica. A blend of Caturra and Catuai varietals, graded Strictly Hard Bean and grown above 5200 feet (1600+ meters) in elevation. The rich volcanic soil is ideal to produce strong and health crops.

The aroma has a distinct full bodied headiness, with hints of chocolate, caramel and floral. Medium body and good acidity, not too bright, but just right. Full City roast is the way to go.

For more flavor click HERE

El Salvador Cerro Las Ranas

2010-07-20T16:27:00.000-07:00

Grown in the Apenaca and Ateno mountain ranges at an altitude between 1450 and 1780 meters in Santa Ana, El Salvador. San Francisco Estate is owned and operated by JASAL, the home of Jose Antonio Salaverria and Aida Batalle. The finca Cerro Las Ranas, Hill of Frogs, takes its name from a lagoon that is populated by thousands of frogs. Cerro is the pride and joy of Don Jose Antonio and he has restored the farm to pristine shape, since the devastating Santa Ana Volcano eruption in October, 2005. Ripe (really ripe) red cherry is picked and delivered to Las Cruces Mill where it undergoes a process pioneered by JASAL that is now becoming more and more common throughout Central America. The cherry is processed normally but the coffee is then immediately sent to the clay drying patios still covered in the sticky mucilage where it is laid out and constantly raked and turned to ensure even drying. This process (called Pulped Natural or Honey) imparts a subtle sweetness and fruit note, lending an atypical complexity to the cup.

It has strikingly well balanced flavor with fruit highlights that dance on the tongue.

Preferred roast is light to moderate dark. As always listen for the second crack to yield the best from this lot. Also keep in mind that time is on your side, as many Bourbon coffees tend to improve with age.

To learn more its, HERE

Costa Rica G'Bito Los Lobos Honey

2010-07-08T05:45:00.000-07:00

A 100 year old, family-owned farm on the Rio Jorco in Asseri, Tarrazu, Finca Los Lobos has prepared a special selection this year in the “honey” style. “Honey” style aka “pulped natural” coffees, are stripped of their skin but then left to sun dry with all or part of the sticky, fruity mucilage intact, rather than having it fermented away as with the typical washed process. This creates a unique profile and imparts a high degree of complexity to the cup, typically with heavier body and ripe fruit notes.

The aroma is deep, with hints of nuts, toffee and honey-citrus. Medium-deep body which is smooth and creamy. Mellow acidity, pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes.

To learn more visit HERE

Guatemala Finca Candelaria SHB

2010-05-25T21:02:00.000-07:00

A century old sugarcane plantation which was recently purchased by the Zelaya family and completely renovated. This lot is graded Strictly Hard Bean; Fermented wet, fully-washed, and sundried on patios. A mix of Catuai, Bourbon, Caturra, and Villa Sarchìo varietals grown at 1,220-1520 Meters in the Alotenango region.

The cup boasts medium acidity and creamy body. Sweet mellow taste with, caramel and nut flavors. Chocolate and fruit flavors appear upon cooling. Especially sweet and clean when roasted to city or light full-city.

Visit HERE to try some today.

Costa Rica El Puma Tarrazu SHB

2010-05-02T17:05:00.000-07:00

The "El Puma" is part of the Federation of Coffee Cooperatives, uniting independent growers. The coffee comes from a series of farms located on the upper slopes of the mountains in the Tarrazu region. Grown at an elevation of 1100-1300 meters (3600-4200 feet). The beans are uniformly harvested and sun-dried in parchment to a moisture content of 12-14 percent. The rich soil and pure mountain spring water provide an ideal growing environment for lush trees and bountiful harvests.

The aroma is mellow, with hints of chocolate, nuts, floral and citrus. Medium-deep body which is smooth and creamy and has a hint of nuttiness. Mellow acidity, pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes. Target verge of second crack and the roast should appear medium in color, a City ++, no oil.

Click HERE to try some.

Panama Boquete Classico

2010-04-05T07:35:00.000-07:00

This 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 1100 to 1400 meters (3600 - 4600 feet) above sea level. A nice smooth cup with lots of character. Small beans (15-16 screen) roast nice and evenly to produce a good surypy body with light to medium acidity and a good clean finish.

Light roasts will accent the acidity and produce crisp citrus flavors. Full city roasts develop the rich surypy body and are your best bet with this coffee. Either way this is a great coffee you are sure to enjoy.

To try some today visit HERE.

Tanzania Hope Project Peaberry

2010-03-17T07:55:00.000-07:00

The Hope Project aims to give hope to coffee farmers who have seen their income plummet as a result of falling coffee prices. It has set up 23 coffee washing and drying stations (pulperies) in the Ileje, Rungwe, Mbeya Rural and Mbozi districts of Mbeya Region, Tanzania.

The coffees of Tanzania exhibit similar characteristics to those of their neighbor Kenya. This coffee is wet-processed, patio dried, and hand sorted. The resulting cup boasts good acidity and great body. Well balanced flavor with positive citrusy notes and a creamy lasting finish.

A city roast will bring out the the crisp citrus acidity, while a darker roast, Full City+, develops the body.

You can find it HERE

Colombia Tolima Gaitani

2010-02-21T13:26:00.000-08:00

Founded on April 22nd, 2007 in Gaitani, Tolima (South-Central Colombia), by a group of 84 families with the goal of finding new markets and increased international recognition of their coffee. They also aim to eventually transition to 100% organic production and are working to continually promote intercropping and alternative agriculture. As part of the organic transition, the group is pursuing wastewater management and reforestation projects using the premiums earned through specialty coffee production and participation in national and international ferias such as the Cup of Excellence (Mrs. Edith Enciso Yass, the current vice president of ACEDGA, had the winning coffee at COE 2006).

Grown at an altitude ranging from 1400 to 2000 meters. Primary varietal is Caturra and a small portion of other varied Colombia. The coffee is fully-washed with local stream water and sun dried on canopied drying platforms. Meticulously sorted and ready for your enjoyment.

The coffee has a smoothness that is unmistakable. Subtle chocolate and nut flavors with hints of fruit and floral. The finish is so smooth and delightful you just might brew another pot to last the day. Roast to full-city.

visit HERE to learn more.

Colombia Organic Mesa De Los Santos

2010-02-06T19:24:00.000-08:00

Grown in the Bucaramanga region of Colombia, the Mesa De Los Santos farm has consistently produce exceptional coffees all the while investing heavily in sound ecological growing methods. Due to aggressive reforestation efforts the farm is home to some 119 different species of birds and 48 species of shade trees. The coffee is BioLatina certified and complies with the European Economic Community's ecological production rules EEC2092/91.

This coffee is bright but not overly sharp. A very smooth well rounded mouthfeel, rich in flavor and heavy on the tongue. This dense body is accented by sweet floral and citrusy notes, with a touch of nuttiness.

Try it for yourself HERE

FreshRoast SR300 & SR500

2010-01-11T10:25:00.000-08:00

The NEW FreshRoast SR300 and SR500 models are in stock. Well actually the SR500 are in stock the SR300 sold so fast we had gone through our initial shipment before they arrived. Next round of SR300 will be available again in February. Meanwhile the SR500 await a new home.

The roasters feature a variety of upgrades from its predecessor, the Plus 8, including digital display and larger roasting chamber. The SR500 also includes a fan speed dial and low, med, high temperature settings. A slightly larger footprint and newly styled chaff collector give the new models clean lines and more solid feel.

Learn more about these great new roasters HERE

Colombia San Agustin

2009-12-28T21:21:00.000-08:00

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

Ethiopia Natural Sidamo Grade 3

2009-12-08T10:53:00.000-08:00

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

Behmor Low Profile Chaff Tray

2009-11-21T09:56:00.000-08:00

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.

Ethiopia Natural Sidamo Shanta Golba FTO

2009-10-23T14:06:00.000-07:00

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.

Kenya AA Peaberry - Auction Lot 652

2009-10-16T08:14:00.000-07:00

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

Kenya AA - Auction Lot 691

2009-10-05T12:49:00.000-07:00

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.

Flores Organic Bajawa Nguea

2009-09-14T08:02:00.000-07:00

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

Bali Organic Blue Krishna

2009-09-06T09:27:00.000-07:00

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

Panama Boquete Golden Peaberry

2009-08-17T10:31:00.000-07:00

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

Jamaica Blue Mountain RSW Estate

2009-06-23T19:19:00.000-07:00

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.

Costa Rica Monte Crisol SHB

2009-05-18T09:46:00.000-07:00

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

Colombia Reserva Del Diablo

2009-05-04T13:30:00.000-07:00

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.

Kenya AA Peaberry - Auction Lot 389

2009-03-24T21:57:00.000-07:00

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.

Kenya AA - Auction Lot 382

2009-03-13T09:13:00.000-07:00

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

Peru Perunor Organic Fair Trade

2009-02-22T21:49:00.000-08:00

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.

Brazil Fazenda Sertaozinho Organic

2009-01-25T12:09:00.000-08:00

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.

Ethiopia Natural Sidamo Shanta Golba FTO

2009-01-16T20:48:00.000-08:00

Papua New Guinea Purosa Fair Trade Organic

2008-12-28T22:22:00.000-08:00

This organic grade A coffee is processed at a mill located in the Okapa valley in the Eastern Highlands province. Grown at an altitude between 5100 and 6900 feet. Fully washed and sun-dried. A blend of the Typica and Bourbon varietals, creating a wonderful flavor profile. With a sweet and cherry-bright acidity, a full and balanced body, and a nice buttery mouth-feel.

Shoot for a slightly dark roast, about 10-15 seconds into the second crack. Look for caramel and floral overtones and a slight cocoa finish.

Click HERE to try it for yourself.

#1 Question for Christmas

2008-12-19T15:19:00.001-08:00

Which is the best Home Coffee Bean Roaster?

The Answer: The one you can afford and can roast enough coffee to keep you enjoying fresh roasted coffee at a rate that is right for you. Do you drink a cup a day or two pots? Are you roasting for yourself, a family of four, or the entire neighborhood? Check out the roaster comparison page at FreshCoffeeBeans.com for an easy overview the today's most popular models.

Truth be told all roasters do what they are supposed to, they roast coffee. Some do it fast using one temperature and time, while others allow for temperature control and time. Either way you are in charge of the outcome. No roaster is a set and forget process and will consistently roast different coffees to the same level in the same amount of time. This is mainly because every coffee will take heat differently and produce a variety of flavors depending on roast level. So choosing a roaster that meets your general consuption requirement should keep you happily roasting for years.

Remember roasting is like cooking a steak, in order for it to turn out the way you like it, you need to monitor its progress and know when it is done to your liking or who knows what will be the result.

Sulawesi Genuine Kalossi Grade 1

2008-12-07T09:06:00.000-08:00

This is the newest shipment of Sulawesi coffee and again it stands out for its unique character and overall flavor. A nice dark chocolate aroma with a hint of spice and slight nuttiness. Moderate to deep body and low acidity. Smooth with hints of spice and a clean, slightly complex aftertaste.

The coffees grown in the Kalossi/Toraja region of Sulawesi are well known for their deep rich flavor and full body smoothness. Recent discoveries of lower quality coffees from neighboring regions commingling with the local high quality Arabica beans have jeopardized the Regions' reputation and prompted the Genuine classification. We have been assured that this coffee originates solely from the Kalossi/Toraja region.

Sumatra Mandheling Gayo Supreme FTO

2008-11-26T21:27:00.000-08:00

After trying several lots of Mandheling coffees this one stood out. The perfect combination of flavors, body and finish. Finding Sumatrans where the balance of earthiness and flavor merges just right can be challenging, when it happens it is something to be cherished.

Aim for a Full City roast, just at second crack. Look for a rich chocolate base, slightly complex with subtle earthy undertones. Medium-thick body produces a very nice balance of flavors and gives way to a smooth clean finish.

Sound good to you, visit HERE

Costa Rica La Rosa SHB

2008-11-19T09:00:00.000-08:00

Creamy, smooth, sweet lemon acidity. These are the highlights of this fine coffee. A fantastic single origin espresso; the creaminess transends into a rich crema.

The "La Rosa" is part of the Federation of Coffee Cooperatives, uniting independent growers. The coffee comes from a series of farms located on the upper slopes of the mountains in the Naranjo region. Grown at an elevation of 1100-1300 meters (3600-4200 feet). The beans are uniformly harvested and sun-dried in parchment to a moisture content of 12-14 percent. The rich soil and pure mountain spring water provide an ideal growing environment for lush trees and bountiful harvests.

The aroma is mellow, with hints of chocolate, nuts, floral and citrus. Medium-deep body which is smooth and creamy and has a hint of nuttiness. Sweet lemon acidity, not sharp but pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes. Target verge of second crack and the roast should appear medium in color, a City ++, no oil.

Ready to give it a try. Click HERE

Timor Maubesse Organic Fair Trade

2008-11-09T17:08:00.000-08:00

The Timor coffee production is 100% pure organic and the coop is Transfair certified. Minimal use of conventional farming methods allow for a truly native grown coffee. These tall older Arabica trees produce fruit which slowly ripens in a natural environment. Grown at an elevation 800-1500 meters (2600-5000 feet) and shaded by the full native canopy of the forest. Wet processed and sun-dried.

A sweet milk chocolate aroma - deep and rich. Good balance, with crisp mild acidity and deep body. A touch of spice and clean crisp aftertaste. Great in espresso.

Click HERE for the goods.

New Coffee Update

2008-10-25T12:29:00.000-07:00

Alright, we have been slacking on blog updates, sorry about that. Over the past month we have picked up new batches of Kenya AA, Colombia San Agustin, Sumatra Mandheling PWN.

Kenya is very nice and pronounced body with a touch more acidity than our normal lots. The Colombia San Agustin and Sumatra Mandheling PWN continue to be two of our favorite coffees. Clean and consistent year after year. The best thing about the new shipments is the louder pops and added sweetness.

Sound good to you. HERE they are.

Ethiopia Harrar Boldgrain Double Pick

2008-09-16T19:45:00.000-07:00

A special selection from select small landholders brought together by the late Yanni Georgalis, owner of Moplaco, miller/shipper of the Harrar Boldgrain. Grown in the Eastern Highlands of Ethiopia, at an altitude of 2000-2750 meters. Natural process and double pick are intergral components to the trademark Boldgrain offerings.

This Harrar boasts a deep rich chocolate blueberry fragrance. Very good body with clean acidity and sweet berry flavors. Rich chocolate undertones and excellent depth leading to a smooth well balanced finish.

To learn more check HERE

Mexico Terruno Nayarita Reserva

2008-08-26T07:09:00.000-07:00

The Spanish word Terruño, means 'my land' or "homestead." It refers to coffees that come from the homesteads of the small-holder cooperative coffee farmers of Nayarit, Mexico. A large number of cooperative growers, over 260 growers farming 650 hectares, working togerther. Nearly all of these cooperative growers are clustered around an extinct volcano, Cerro San Juan, located immediately to the west of Tepic, the capital of Nayarit.

The special characteristics of volcanic soil type and microclimate lend to the bright, floral and citrusy flavors. Good body and balance work together to produce a superb cup. Great for relaxing with all day.

Click HERE for more information

Ethiopia Organic Washed Sidamo Koratie

2008-08-07T21:04:00.000-07:00

Grown in the Sidamo region of Ethiopia at 1850-2100 meters. Small land holders pick only ripe red cherries for processing. After washing the beans and sun-dried on raised beds to 12-14% moisture content. Certifications include Certified Organic and Rainforest Alliance.

This lot has a very clean smooth aroma, with noticable depth and hints jasmine and berries. Deep smooth flavor is supported by good body, great balance and a super smooth clean finish. Acidity is just about perfect at second crack, not too sharp or sour. Many flavors emerge as you savor the smoothness.

If any of this sounds good to you visit HERE

Brazil Camocim 3c's

2008-07-26T10:19:00.000-07:00

The Camocim Estate is located in the city of Domingos Martins, in the area of Pedra Azul do Aracê, in the coastal state of Espirito Santo, Brasil. The average altitude is 1,100 meters above sea level with an average temperature of the region is 21ºC. The slight coastal breeze and mild weather patterns are well suited to the cultivation of the coffee trees.

Camocim coffees are estate grown, triple certified, 100% Arabica beans. The cherries are manually selected, sorted and dry de-pulped naturally to produce only the highest quality beans. The beans are dried on suspended terraces and rested for a minimum of 4 months.

The 3c's coffee is a blend of three red varieties; Catucai, Catucaiaçu and Caturra. This blend of varieties produces a cup that boast low acidity, full body, delicate sweet taste with a floral note on the aroma. Also look for hints of cherries, tomatoes, and spice, both in the aroma and cup. Makes a fantastic espresso.

Go HERE to find out for yourself.

Panama Horqueta 100% Typica

2008-07-22T22:13:00.000-07:00

From the Boquete region in Panama and processed at the Casa Ruiz (a family-run beneficio) coffee mill. This time Casa Ruiz set aside just the typica variety coffee beans as an extra special offering. The coffee is grown at an altitude of 1100 to 1400 meters (3600 - 4600 feet) above sea level in the lush Panama forests.

A deep and sultry aroma with hints of citrus, chocolate, fruit and pumpkin spice. An incredibly smooth cup with creamy buttery mouth-feel. A very good syrupy body with crisp acidity and a fantastic finish.

Visit HERE for all the juicy details.

Mexico Chiapas Organic Fair Trade

2008-07-09T21:24:00.000-07:00

Chiapas is a city in the southern portion of Mexico, relatively close to Guatemala. Traditionally the coffee from Chiapas region is quite mild and possesses a sweetness that you can enjoy all day.

Light roasts will accent the acidity and produce crisp citrus flavors. Full city roasts develop a richer body and mellow the acidity leaving a lingering lemon citrus. Most will find the darker full city roast more enjoyable, since it produces the best combination of acidity and body.

For more information click HERE

Rwanda 100% Bourbon

2008-06-27T10:52:00.000-07:00

This is the second round of the 100% Bourbon offering. From the Kinunu Washing Station in western Rwanda comes a refreshing lot of pure Bourbon variety coffee. Grown between 1650-1900 meters by several small land holders. Grade AA washed beans are screen size 16-17 and roast evenly.

Best results are found at the Full City stage where the bittersweet chocolate and faint citrus flavors are most balanced.

If you liked the first round click HERE for round two.

Kenya AA - Auction Lot 423

2008-06-17T14:33:00.000-07:00

There never seems to be a lot of back ground on the recent auction lots, just ever changing names and the growing region. This one is from the Ruiru region in Kenya, grade AA, and cups outstanding.

Bearing lot number 423 this is a wonderful representation of a clean full bodied Kenyan. Rich-full body, good acidity and a very smooth finish. Roast to Full-City and savor the fine flavor. The darker roast tends to mitigate the acidity and deepen the body.

Click HERE to pick up a bag, or two.

Kenya AA Peaberry - Auction Lot 371

2008-06-06T09:17:00.000-07:00

Another outstanding Kenya Peaberry grade coffee from the Ruera region. One of the finer auction lots we tried so far. 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 mintues 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.

Need some, you can find it HERE

Ethiopia Harrar

2008-05-27T19:53:00.000-07:00

The Harrar region of Ethiopia is known for coffees with fine fruity flavors and deep rich body. This is a grade 4 coffee which really stands out. Roasted light or dark, it can yield flavors both bold and subtle.

When roasted just to second crack, you will find deep rich blueberry flavor with chocolate undertones. Imagine a short stack of blueberry pancakes covered in chocolate sauce with a cup of coffee chaser. Very nice rich smooth body and a rich clean finish.

Click HERE for all the goodness.

Costa Rica Monte Crisol SHB

2008-05-08T18:56:00.000-07:00

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 acidty, lending to its slight berry flavors. Target a good Full City roast.

Click HERE for more information.

Papua New Guinea Purosa Peaberry

2008-04-24T22:04:00.000-07:00

The Purosa estate is located in the Okapa valley in the Eastern Highlands province. This Papua New Guinea coffee is grown at an altitude between 5100 and 6900 feet. Fully washed and sun-dried. A blend of the Typica and Bourbon varietals, creating a wonderful flavor profile. With a sweet and bright acidity, a full and balanced body, and a nice buttery mouth-feel.

Shoot for a slightly dark roast, about 10-15 seconds into the second crack. Good clean floral aroma and well-balanced taste with a touch of caramel and a slight cocoa finish.

Click HERE for more information.

Colombia Supremo Mercedes

2008-04-17T11:33:00.000-07:00

Grown and processed in the Huila Valencia region of Southern Colombia. The Mercedes brand has been known for bringing quality coffees to the cup. Size 17/18 beans, roast evenly and can accommodate every Roaster's desired level of darkness. The medium body and moderate acidity are the standard for most Colombian coffees and this one is no exception.

A pleasant nutty flavor, with sweet mild undertones of citrus and a clean aftertaste. Good as a stand alone or as the base of your favorite blend. Roast light or dark the choice is yours.

To find of more visit HERE

Costa Rica La Amistad Organic

2008-04-10T10:34:00.000-07:00

Hacienda La Amistad is located at the extreme southern boundary of Costa Rica, bordering La Amistad International Park (declared a UNESCO World Heritage Site) and Panama. The farm and associated mill harvests and processes only Organic coffees. Several local farmers work together to create quality organic shade-grown coffee in an Eco-sustainable environment. To learn more visit www.LaAmistad.com

The 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.

Click HERE for all the goodness.

Colombia San Agustin

2008-04-02T09:09:00.000-07:00

Our best selling Colombian coffee is back. Fresh new stock of this consistent and versatile coffee. Great in Drip, Press pot, Espresso or any other preparation. 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 estate farmers are paid over prevailing market prices to guarantee higher income for the families and ensuring a lasting, long term relationship with the export company.

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.

To learn more visit HERE

Brazil Vargem Grande

2008-03-29T15:05:00.000-07:00

Grown in the High Frontier Mogiana - South Minas region of Brazil the Vargem Grande Estate coffees have achieved international recognition. If fact the Vargem Grande Estate produced one of the selected coffees during the 2001 Cup of Excellence contest. Since that time they have continued to produce excellent coffee. The taste is sweet and lively with outstanding body, acidity, fruity aroma, and a softness which enables you to enjoy this coffee all day.

Bring to a full city roast and savor the beauty of this fine coffee. Also works great as the base of your espresso blend.

Visit HERE for all the details

Kona Mountain Thunder Extra Fancy

2008-03-18T11:19:00.000-07:00

Another round of Kona Mountain Thunder has arrived. This years crop has that unmistakable emerald green color and waxy finish. Grown on the north Kona coast at approximately 300 ft elevation. Almost twice the elevation of normal Kona coffees. Roasts evenly at various stages from city to full city. Recommend a good full city roast, just snaps into second crack. Look for classic Kona smoothness and mellow flavors.

For more information visit HERE

Sumatra Mandheling Organic IKA

2008-02-24T08:56:00.000-08:00

This lot is an organic Mandheling bearing the mark IKA. Grown on a 1500+ meter plateau in the Takengon area in northern Sumatra. From the pleasing rich aroma all the way to the incredibly smooth clean finish, this a great Sumatran coffee.

Aim for a Full City roast, just at second crack for that clean crisp taste. Look for the pleasant floral aroma and flavors followed by a slight fruit finish.

To learn more click HERE

Panama Boquete Classico

2008-02-13T21:53:00.000-08:00

Another fine coffee from the Casa Ruiz coffee mill in Boquete, Panama. The coffee is grown at an altitude of 1100 to 1400 meters (3600 - 4600 feet) above sea level. A prime example of the what Panama has to offer, nice smooth cup with lots of character. Small beans (15-16 screen) roast nice and evenly to produce a good surypy body with light to medium acidity and a good clean finish.

Light roasts will accent the acidity and produce crisp citrus flavors. Full city roasts develop the rich surypy body and are your best bet with this coffee. Either way this is a great coffee you are sure to enjoy.

Click HERE for more information.

Panama Maunier Royal Select Decaf

2008-02-03T10:29:00.000-08:00

The Maunier Estate coffee is produced by Casa Ruiz S.A., a select handful of farms working together to create quality sustainable coffees. The coffee is then decaffeinated using the Royal Select method, with natural mountain spring water, to preserve its original profile.

The coffee is grown on the slopes of the Barú Volcano, looking east toward the beautiful Boquete Valley, at an altitude of 1400 to 1700 meters above sea level. SHB (Strictly Hard Bean) grade of the following varietals, 40% Caturra, 30% Bourbon, 25% Typica and about 5% Catuai. A nice smooth cup with lots of character. Light to medium body with clean citrus and winey notes giving way to a clean aftertaste. Sweet lemon flavors develop upon cooling.

Click HERE for more information.

Behmor Small Grid Cylinder

2008-01-10T13:58:00.000-08:00

AT LAST, the Behmor Small Grid Cylinders arrived and are ready to ship. Several logistic issues have attributed to a delay and for this we apologize. Unfortunately, these things happen. Many people have been waiting patiently for their's to arrive in the mail. It is at this time that we would like to thank you for you patience and let you know that your's is on its way.

For the many who might be contemplating this purchase, please keep in mind that our inventory is limited and there is no official word on when the next shipment will arrive.

Costa Rica Monte Crisol Decaf

2008-01-10T09:33:00.001-08:00

The Monte Crisol is SHB (Strictly Hard Bean) grade coffee grown in the West Central Valley of Costa Rica. Shade grown and expertly prepared making it a fine candidate for the decaffeination process. In keeping with past experiences, the Royal Select process does an outstanding job of preserving the natural flavor of the coffee. There is no mistaking the coffee's rich smooth characteristics highlighted by a bittersweet dark chocolate finish.

Target a Full-city to Full-city+ roast, either at the onset of second crack or a couple seconds into.

For more information visit HERE

MERRY CHRISTMAS

2007-12-25T11:28:00.000-08:00

Everyone at Fresh Coffee Beans Company would like to wish you and your family a very merry christmas.

Jamaica Blue Mountain

2007-12-18T18:55:00.001-08:00

We finally received our long awaited August shipment of Jamaica Blue Mountain. Very limited in quantity and sure to move fast. This lot comes from the Mavis Banks Coffee Mill and like the last boasts the full flavor and perfect body you desire in a coffee.

It is sometimes hard to describe the flavor of the Jamaica Blue Mountain coffee - it is true coffee flavor. Better put, it is the flavor scientists modeled their coffee flavor after - think of a sweet coffee flavored hard candy.

Is it enough to wet your appetite? Visit HERE for more information.

Kenya AA - Auction Lot 937

2007-12-11T09:12:00.000-08:00

Auction Lot number 937 is from the Kirinyaga Region and grown at elevations up to 1800 meters above sea level. The region is characterized by volcanic soils and very high elevations where many small holders grow the coffee on the slopes of Mount Kenya.

Lot number 937 is a wonderful representation of a clean crisp Kenyan. A very pleasant orange/chocolate dry aroma. Medium-light body, good acidity, and a very smooth finish. Slight citrus notes - a blend of orange and grapefruit - with an underlying chocolate presence.

To learn more visit HERE

Kenya AA - Auction Lot 701

2007-11-30T17:35:00.000-08:00

Auction Lot number 701 is from the Embu Region of Kenya and grown at 1400 meters above sea level. The coffee is farmed by cooperatives throughout the region. With 75% of the people in the region getting their income from coffee, quality is top priority. The Embu region produces the highest percentage of AA-grade coffees in Kenya.

The full body provides good depth, while the acidity makes it crisp with a smooth lingering finish. The cup reveals sweet citrus notes and a touch of spice on cooling.

To learn more visit HERE

Rwanda 100% Bourbon

2007-11-20T15:24:00.000-08:00

From the Kinunu Washing Station in western Rwanda comes a refreshing lot of pure Bourbon variety coffee. Grown between 1650-1900 meters by several small land holders. Grade AA washed beans are screen size 16-17 and roast evenly. Best results are found at Full City roasts where the bittersweet chocolate and faint citrus flavors are most balanced.

Click HERE to learn more.

Ethiopia Organic Sidamo

2007-11-13T05:42:00.001-08:00

For several months we have been waiting for an Ethiopian coffee to reveal itself to us. Finally one rose to the occasion. This Ethiopia Organic Sidamo is a grade 2 washed coffee. It has a clean tea like aroma -- slight jasmine and berry. Very good acidity, more sweet than sour. At a City roast the coffee exhibited flavors reminiscent of a lemon raspberry tart. Sweet lemons with that subtle berry accent. Oh yeah, and all of this was supported by good body, making this a very satisfying cup.

A darker roast -- Full City -- will tone down the lemon without removing it completely. The flavor and body will increase and deepen.

To find out more visit HERE

Behmor 1600

2007-10-19T19:05:00.000-07:00

THE WORD IS OUT the Behmor 1600 Home Coffee Roaster is en route from the factory. The Behmor is scheduled to arrive in port on November 4th. Allowing a couple of days for Customs to give them the once over, and they will be ready to ship. Visit FRESH COFFEE BEANS COMPANY to order yours today.

The Behmor is the first home coffee roaster capable of roasting a whole pound of coffee. Its advanced smoke suppression system is a great advancement for the home coffee roaster (you) who wants to enjoy roasting indoors. Little to no smoke at first crack with just a few wisps at cooldown (if you push the roast to the edge of the second crack).

A sleek and stylish black and stainless steel finish - and about the same size as the toaster oven that you are no longer using - makes it ideal for your kitchen counter. The Behmor lets you pick from 1/4, 1/2, or 1 pound batch sizes. Easy to load and program. Just select the weight, desired temperature profile, and program time. Minutes later you will have fresh roasted coffee, perfect for any occasion.

For dark roast lovers remember the term, MOMENTUM. With the Behmor's closed environment, waiting too long into the second crack to press COOL can cause the roast to continue longer than expected. With most coffees the right time to hit the COOL button is as soon as the second crack starts. At this point the second crack will continue for an additional 30-60 seconds. (Something to be aware of before starting)

Speaking of getting started - as with any new appliance, each one has a unique way of performing the task at hand. In the case of the Behmor, the manual will be your best friend and guide. PLEASE, PLEASE, PLEASE READ THE MANUAL. It will save you from any headaches and jump start your roasting experience. You can download a copy from FRESH COFFEE BEANS COMPANY. Just scroll to the bottom of the page.

Brazil Daterra Santa Colomba

2007-10-16T11:32:00.000-07:00

The new shipment of Santa Colomba is fantastic. Pleasant nutty aroma, smooth well balance flavor, medium body and mild acidity make this coffee great for every application. Drip, French Press, Vaccum pot, Espresso, even cowboy coffee. Roast medium to Full City and you are set to experience a really delightful coffee.

Grown in the sub-tropical regions of Cerrado (State of Minas Gerais) and Mogiana (State of Sao Paulo) at an altitude of 3,800 ft. A combination of Typica and Bourbon varieties and certified Rainforest Alliance.

Click HERE for more information.

Peru La Florida Organic Fair Trade

2007-10-12T17:32:00.000-07:00

We have a nice batch of Peru La Florida Organic Fair Trade. The La Florida comes from a cooperative of over 138 certified organic growers on the slopes of the Andes Mountains in Central Peru. European Process grade coffee grown at 4800-6000 ft elevation. USDA Organic and TransFair Certified. The quick highlights are a spicy floral aroma with hints of citrus. Full flavored with light creamy body and a clean finish.

Panama Carmen Estates

2007-10-08T14:56:00.000-07:00

Our shipment of Panama Carmen Estates has arrived. A very pleasing high grown (1750-1900 meters) coffee from the Volcan Valley. High acidity highlighted by citrus and floral notes. Full bodied with creamy chocolate flavors and a rich smooth finish. A SHB (Strictly Hard Bean) grade blend of Catuai, Caturra, and Typica varieties.

The Carmen Estate won 3rd place in The 2006 Best of Panama cupping competition, 2nd place in 2005 and 3rd place in 2003/2004.

Click HERE for more information.

Sumatra Mandheling PWN

2007-10-05T13:16:00.000-07:00

Back in stock! The newest arrival of the Sumatra Mandheling PWN is here. Deep rich aroma, great surypy body, and clean smooth aftertaste. This coffee holds up very well to both light and dark roasts, but getting just to second crack is where we found its best balance.

Click HERE to find out more.

Colombia San Agustin

2007-09-30T08:00:00.000-07:00

New shipment of the Colombia San Agustin has arrived. One of our best selling and most popular Colombian coffees. Great for a variety of preparations from drip to SO espresso. A rich aroma, sweet with hints of dark chocolate. Well balanced with medium body and acidity. The finish is delightfully clean and satisfying.

Click HERE for more details.

Papua New Guinea Kimel Peaberry

2007-09-13T11:43:00.000-07:00

A new round of one of our favorite Papua New Guinea coffees. This year's Kimel Peaberry has the crisp acidity and full body that you would expect from a quality New Guinea coffee. A little nuttiness, some citrus and floral notes are what is available with this lot.

Grab a couple of pounds and enjoy.

Scroll to the the bottom of the page to subscribe to the ATOM (RSS) feed to get updated when we update.

Kenya AA Peaberry - Auction Lot 416

2007-09-05T14:35:00.000-07:00

A powerful cup of flavor. Bright acidity, full body with a slightly complex citrusy taste. Rich perfumy chocolate aroma, little bit sweet little bit spice. The complexity of this coffee keeps you guessing at the flavors you are enjoying for several minutes after each sip. Truly an adventurous coffee worth exploring.

Guatemala El Injerto

2007-09-01T17:14:00.000-07:00

El Injerto is one of our all time favorite coffees from the Huehuetenango region of Guatemala. Every coffee we have tried from them has been outstanding, and this one is no exception. A hint of spice and jasmine in the aroma and a slightly complex combination of fruit, chocolate and caramel in the cup.

A few highlights of the El Injerto farm. They took 1st place in the 2006 Cup of Excellence, 3rd in 2002, and 6th in 2007. Probably the only reason they were not in the 2003, 2004, or 2005 top ten was because there was no competition held those years. Even though this lot is not from the competition it still shows the quality produced by the El Injerto farm.

Gene Cafe Free Gift

2007-08-18T17:06:00.000-07:00

Receive a free Oversized Chaff Collector with the purchase of every Gene Cafe CB-101 between now and October 1, 2007. This is a great opportunity to pickup a top notch home coffee roaster complete with a premium upgrade for the same price. It allows the unit to breath easier and improve consistency of roasts.

For more information go HERE

Sumatra Organic Mandheling Triple Pick

2007-08-07T12:34:00.000-07:00

A new coffee for us, the Mandheling Triple Pick. A very clean Sumatra with loads of flavor. Touch of spice at first, mellowing to a rich and syrupy finish. If Sumatra coffees are your pleasure you will appreciate this one.

Don't forget to subscribe to the ATOM feed to be instantly updated when posts are made.

We hope you enjoy the beans as much as we do.

Java Estate Blawan

2007-08-02T11:32:00.000-07:00

New round of the Java Estate Blawan is here. This year's Estate Blawan is fabulous. If you are having trouble remembering the profile from the last lot we carried, this one is sure to refresh your senses.

Click HERE to read the full review.

Sulawesi Genuine Kalossi

2007-08-01T13:23:00.000-07:00

A new offering of the Sulawesi Genuine Kalossi Grade A has arrived. Very nice chocolate aroma with a hint of spice and nuttiness. A smooth full bodied coffee that is sure to please.

Click HERE for the full review.

Costa Rica Finca Cedral Dota

2007-07-26T10:19:00.000-07:00

We just received a good sized shipment of new coffees. The first one out the gate is the Costa Rica Finca Cedral. A heavenly coffee with great aroma, medium-deep body with pleasant fruit and floral notes. Found the Full City roast to be the most pleasing, no oil just deep brown in color.

Click HERE to view the full review.

Special Note: Our roasting logs are changing. Look for an updated log in the future.

The Two Schools

2007-07-10T18:52:00.000-07:00

To me there are two schools of thought regarding home coffee roasting. Those working towards getting repeatable results and those who look at each roast as an adventure. Alright, nothing is ever that simple. Many people begin in one school and migrate to the other, whereas others just go at it and never look back.

What ever school you acquiesce to, HERE is a handy roast log for you to use to get the most out of the coffee roasting experience. Feel free to download, printout and share this with your friends. This log is most specific to the IRoast 2 home coffee roaster, but can be adapted to work with what ever roaster you choose.

For those looking to get repeatable results, use this form for every roast and store them in a binder for future reference. For the adventurer, use the logs in the beginning to build a foundation for your roasting and brewing style. In a short time you will have obtained enough knowledge and skill that a more relaxed approach will produce great results with just enough variation to appease your adventurous side.

Don't forget to fill in the cupping section. Great for practice and very handy for developing a basis for your favorite coffees. It is a variation of the SCAA cupping form and highlights coffee's key attributes.

If you subscribe to the atom feed below you can to get updates whenever a post is made. Or simply check the main page of the website at http://www.freshcoffeebeans.com/ to view the short form.

Here comes the new site.

2007-07-09T15:17:00.000-07:00

Here comes the new site.

Much of the same, just faster and more reliable. We still have a few issues to resolve, so if you experience a problem please send us a note or give us a call and we will get right on it. Thank you for bearing with us during this transition.

Website woes, coffee flows.

2007-06-27T22:06:00.000-07:00

The recent problems with the website has been troubling. Good thing we have lots of samples to evaluate.

People are always asking where we get our coffee. Origin? well not yet. Bringing coffee in is a lot of work with transportation issues, customs, FDA, etc... Being a small company it is hard to get away long enough just to make a trip to origin. So for now we rely on our relationships with importers of the world's best specialty grade coffee. So far they have been able to supply us with some pretty excellent coffees. Leaving me with the arduous task of choosing which ones to offer.

Evaluating coffee is a very emotional process. Part of you wants every coffee to be the best and with so many coffees being right there on the edge, well it is hard to let some pass. Some are flat out bad others just need a lot of work in the roasting department, to lure out the subtleties. Home roasting is anything but perfect and it takes great coffee that performs at all levels to make it.

It reminds me of a quote by George Fisher, "when you aim for perfection, you discover it's a moving target"

Who is CoffeeCeller?

2007-06-08T20:12:00.000-07:00

CoffeeCeller is the online nickname for Fresh Coffee Beans Company's main coffee cupper and buyer?

Everybody wants a cool online identity; I just settled for what was available and inline with the industry. My interest in stocking a cellar with coffee and the desire to be a seller of coffee, merged to create a unique name not easily forgotten, just occasionally misspelled.

It is my goal to log as much information about the coffees we carry and the industry we are apart of. The Blog allows for a great medium for me to inform, and you to receive this information quickly and easily. Use the Subscribe to Post link below to receive updates, when I update.

Learn about the industry and when new and exciting coffees become available. Take the time to share your comments about our coffees and propose a question for further investigation.

Welcome to CoffeeCeller's Blog

2007-06-05T19:55:00.000-07:00

Welcome to the Blog for CoffeeCeller.

Please mind Zig Ziglar's quote in the caption below when commenting on our posts.

I hope you enjoy the content and thank you for stopping by.

---CoffeeCeller