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Organic CoffeeWithout The Certification:With the laws on Organic being re written all thetime that they have now made it illegal to call a coffee Organic even though isgrown organic, they now want it roasted in an organic roaster which in fact wehave an organic roasted without a $10.000.00 certification we can’t call itOrganic. Our coffee meets all specifics of organic but without thecertification that cost over 10,000.00 dollars. We are removing Organic but itits grown organic coffee going into our organic roaster.
Roasted in small batches as ordered-Coffee is roasted only after an order is placed
Roasted & Shipped Mon - Fri.
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The new crop of Mexico Oaxaca Coffee Beans have arrived. One of Macaw all-time favorites!
Mexico Oaxaca Coffee Beans (pronounced ·Wah-Hah-ka), grown at the most southern point ofThe Mexican state, almost bordering Guatemala. In the organic richness ofsouthern Mexico\'s mountainous coffee growing region. This indigenous Mix and ofsoil and the Zapotec Indians have grown coffee here for over 200 years.
Coffee first arrived inMexico from Cuba at the beginning of the 19th Century. As it turned out conditionsand climate in the Oaxacan coastal region couldn\'t have been better for thiswonderful coffee to grow the cultivation: the perfect altitude, warm coastalbreezes, and forested slopes to provide the necessary shade. The first Oaxacacoffee farms were founded in the 1870\'s, in the area around el Cerro de Pluma,\"Feather Mountain\", in the Zapotec hill country above and beyondPochutla. This year’scrop of the Mexico Oaxaca is one of the best cropsin recent years and is sure to please even the finest of coffee lovers..
CuppingNotes: The complexchocolate notes are amazing. There are also flavors of graham cracker, caramel,cocoa, and toasted grain. The coffee is still in the medium acidity range, butthis year\'s crop seems to be a bit livelier. The body is rich and creamy justdown right yummy.Being a dark roasted this coffee makes an excellent Espresso coffee.
EveryMorning We Start Roasting At 4:00 A.M. I lite our Probat roasters for the day to roast only the coffeesthat have been ordered that same day. Yes, we take our coffee seriously in factvery seriously. Small batch roasting is more expensive because it limits theamount of coffee, we can roast in one day but, this roasting technique ensuresthat each batch of coffee Beans will be superior in quality and roasted evenlyto the desired roast profile, not mass produced. This process draws out thebest possible flavor in each batch. Small batch roasting permits a higherquality of standards in coffee throughout the complete process: from choosingthe correct charge & drop temperature & then to slowly roasting eachsmall batch to perfection.
