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Most store-bought coffee is a blend of various unknown strains and may be months old. Even when sealed, roasted coffee is stale after a month. Ground coffee is stale twenty minutes after grinding. The green beans, before roasting, are fresh for two years and sometimes even longer. Do yourself a favour. Buy freshly roasted high-end, single-source beans. Do yourself another favour. Grind just enough coffee beans for one pot of coffee immediately before brewing that pot of coffee. You will soon be spoiled and not want “ordinary” already-stale coffee again. Our roastery name SHaBean is based on the designation (SHB) standing for “Strictly Hard Bean” that often comes after the name of high-end, single-source beans grown in the Americas. High-end, single-source coffee beans are grown in volcanic soils in the tropics at elevations above 3000 feet. These beans grow slowly and become harder than other beans. The harder the beans, the more intense the flavours. The beans, usually two, are seeds in a coffee “cherry” about five-eights of an inch in diameter. When ripe the cherry is bright red or occasionally yellow with some plants. The coffee “trees” are pruned to roughly 6 feet in height. Currently we are roasting coffee from four continents: Africa, North America, South America, and Asia. The Coffee Belt circling the globe between the Tropic of Cancer and the Tropic of Capricorn where all coffee is grown |