Carrabassett Coffee Company

Coffee flowers contain low doses of caffeine in their nectar and pollen, which attracts the bees and aids cross-pollination.

With a peaberry, only one seed grows inside the coffee cherry, rather than two.

That oily sheen you see on the outside of your coffee beans is the result of a chemical reaction. As coffee beans are roasted, the cell-structure of the bean begins to break down, and CO2 is released.

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.

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 ProcessThe 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 ProcessSome 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 ProcessThere 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.

If you’re looking for a full-bodied, earthy and herbal cup of coffee, you can’t go wrong with an Indonesian coffee.

Coffees tend to have some similarities depending on the region where they are grown. African coffees, for example, tend to evoke hints of wine, fruit, and earthiness. Differences in coffee variety, processing, roasting, and even brewing method will affect the final flavor, but generally speaking, if there’s a trait you like about one coffee from a particular region, it’s a good bet you might enjoy something else grown in a similar location (or processed in a similar way).

Makes sense, right? Central and South American coffees tend to share similarities with other Central and South American coffees! Occasionally sweet, often citrusy, coffees from the Americas are a joy to drink!

The French Press gives the impression of being the ‘fanciest’ method for making coffee. You know your host is a true coffee lover if they whip out the French Press in the morning. Using a French Press takes a bit of patience, and a bit of know-how, but once you’ve perfected your method, it yields a fantastic cup of coffee, with far richer flavor than you would find with a drip coffee brewer.