Most store bought coffee is a blend of various sources and may be months old. Even when sealed, roasted coffee is stale a month from the roasting date. Ground coffee is stale twenty minutes after grinding. The green beans, before roasting, are fresh for two to three years and sometimes even longer.
Do yourself a favour. Buy freshly roasted high end single source coffee beans. Do yourself another favour. Grind just enough coffee to make one pot of coffee immediately before making 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.
end single source coffee beans are grown in volcanic soils at
elevations above 3000 feet and higher in the tropics. These coffee
beans grow slowly and end up harder than other coffee 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 (occasionally yellow with some plants). The coffee “trees”
are pruned to about six feet so that the coffee cherries can be picked
from the ground.
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
Kenya AA is grown on the eastern slope of Mount Kenya. The “AA” refers to bean size and is the top quality Kenya coffee. Kenya AA has a bright acidity, and a winy after taste. It is thick and flavourful and sometimes known as the cabernet of coffees.
Yergacheffe Fair Trade Organic, from the town and district of the same
name in Ethiopia is prized as a medium roast for its bright delicate
floral and fruity flavours and its sweet berry finish. As a darker
roast it takes on toasty and nutty flavours again with a
sweet finish. We roast it both medium and dark.
Guatemala Antigua is a complex aromatic coffee shade grown in the mountains near Antigua, Guatemala. It is thick with chocolate overtones: our favourite North American coffee.
Costa Rica Tarrazu is an aromatic complex full body bright coffee, bittersweet chocolate with a winey finish. We roast it dark. This coffee is certified Rainforest Alliance.
Peru Organic Fair Trade is shade grown mostly in northern Peru at high altitudes in the Andes. Because the beans develop slowly the flavours become intense with a pronounced sweetness. This coffee with medium acidity is roasted medium or dark and valued as a breakfast coffee.
Papua New Guinea AA is grown in the Kimel River valley at high altitudes in Papua New Guinea. The Kimel Estate was owned by an Australian who sold it to the tribe that inhabits the KImel River valley. Now the local people who work the estate are supplied with housing, running water, health care, and education. Pulp from processing is recycled as organic fertilizer. The coffee is full bodied and smooth with hints of ctirus and chocolate. The coffee has a fig like sweetness there from the first sip to the after taste.