The greatest contributer to the taste of your coffee is the quaity of the coffee beans. We sell only Specialty grade coffee which constitutes the top 10% of all coffee produced world wide. We hear many people say that they do not like coffee because it tastes "bitter" or "strong". This is usually caused by a poor quality or old coffee bean. It is our belief that they probably have not tasted the magic of a good quality of bean. Just think of the countless thousands that are missing out on this taste experience.
There are many factors that contribute to the quality of the coffee bean before it even arrives at the roaster. The first is the species of coffee or the genetic strain. Arabica is the most common and makes up ~80% of the coffee market. It is a delecate plant that requires much attention and love. Its cousin Robusta is more resilant plant that requires less attention and has greater yeild. For this reason it is typically used in lower end "cheap" coffee or just to produce caffeine. Robusta typically has a great deal of "body" which may be why many people who have only had cheap coffee associate it with "bitter". There are some Robusta coffees that would be considered "high" quality/specialty grade coffee. Like wise just because it says arabica does not mean it is premium quality. Altitude at which the coffee was grown also has a big influence. The higher the altitude the fruitier and more acidic the coffee, and some may say it has "wine" like characteristics. Lower altitude grown coffee typically has more body. Pocessing: Wet vs. Dry. The coffee bean comes off the bush similar to . . . Fertilizer, soil make up, climate, and even how careful the pickers are that pick the beans of the bush have