Coffee Facts

Use our new Half-Caf Blend product to order your custom half-caf blend.

We make a half-caf blend by combining one of our really good regular (caffeinated) coffees with one of our premium decafs. You'll see a box on the product page in which to enter the details of your custom partial-caf blend. Please be sure to write which caffeinated coffee, and which decaf coffee you would like combined. If you are looking for a ratio other than 50/50, please be sure to write that too!

The organic coffees we offer are grown on farms that are certified organic, meaning they do not use chemical pesticides or chemical fertilizers. This helps to ensure the health of the soil, the surrounding forest, and the farmers themselves.

What most coffee drinkers mean when they talk about coffee acidity is what we call “coffee belly.” Many coffee drinkers are looking for the best low acid coffee that won’t upset their stomach.

You may have read some scary headlines about the coffee growing industry lately but we are still getting top quality coffee to roast here in Kingfield.

In the coffee drinker’s world, there’s a lot of talk about Arabica and Robusta. But what’s the difference? And why does it matter? Read on.

Part 3: Direct Solvent Process

The biggest challenge in decaffeinating coffee is removing the caffeine without a loss in resulting flavor. It’s very easy to accidentally take out the oils, sugars, and proteins found in a coffee bean along with the caffeine, if one is only using water. The solvents target the caffeine, while leaving behind the flavor molecules which lead to a bold and distinct decaffeinated cup of coffee.

Part 2: Indirect Solvent Process

Some decaffeinating processes use a “decaffeinating agent” or “solvent” such as ethyl acetate, or methylene chloride at one stage in the decaffeinating process. (Don’t worry-- these agents are completely removed  from the green coffee beans, and in some cases, they never even touch the beans themselves...

Part 1: Water Process

There are no coffee beans that grow caffeine-free, so decaffeinating coffee is something that must be done manually after the coffee is harvested (but before the coffee is roasted).

Some say that a honey-process coffee tastes like caramel, or ( you guessed it… honey). The flavors of a honey-process coffee include the sweetness of a natural process coffee, but also the brightness of a washed coffee.

Coffee from Indonesia and the South Seas Region is almost always processed using the Wet Hull methods, or giling basah. Giling basah provides the resulting coffee beans with a unique herbal and earthy flavor unlike anything else.

 

The Natural process is used typically in regions where water is scarce. This dry process leads to coffee with “fruitier” flavors.  Some natural processed coffees are described as having hints of strawberry, blueberry or even blackberry tones. This process adds a hint of sweetness and intrigue to your coffee.

Washed coffees taste clean and vibrant. The most common method of processing coffee, the washed process provides the most opportunity for consistency and control. If you are looking for a pure coffee taste without added flavor notes from external “impurities”, the best coffee to drink is a wet-processed coffee.