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What do we do?….The green coffee is in the building

OK, so now I’m back from Jersey City, and Raul and I unload our coffee by hand. We are not nearly as capable as the guys at the port docks. It’s quite a scene with the two of us moving coffee; a 42 year old fat guy and a 22 year old kid that can’t weigh more than 155lbs soaking wet. Raul speaks English as good as I speak Spanish, yet we are in sync when it comes to getting things done. A comedy of errors ensues as we get it unloaded and then vacuum out Reggie’s Tahoe. (I myself like to leave my Subaru with green beans in the back – some of them might be magic!)

All the coffee coming in gets rotated & set up for roasting, making sure we are keeping enough to keep supply, but not too much so we can keep it fresh since we generally roast in small batches. We keep all our coffee in containers that are easily workable so we can roast, blend and ship to order several times a week. It would be easier and more efficient for us to roast “X” amount of for the week, but then the person who orders on Thursday doesn’t get their coffee as fresh as the person on Monday. I love leftovers, but do you want your meal cooked on Tuesday and served to you on Friday? No you don’t, and we don’t roast your coffee that way. We don’t roast your coffee until you ask us to.

Especially when we are Talking about the Finest Coffee in the World – Jamaica Blue Mountain. You wouldn’t spend $75 for a Filet Mignon and then eat it the next day; or wait until the ice melts to enjoy your Johnnie Walker Blue on the rocks, would you? Buy a brand new Race Horse and let her relax? A new Mansion & wait 6 months to move in? No you wouldn’t, and when it comes to your coffee, we won’t have it any other way.

Believe it or not, roasted coffee is perishable folks….. No, it wont melt, overheat, or disintegrate if you don’t drink it within a day of roasting. However since roasting is essentially a chemical  reaction to a coffee bean’s exposure to consistent high temperature,  it can be deduced that as with any other chemical reaction, profiles change over time. I.E. popcorn doesn’t taste the same the next day does it? Fortunately coffee is a more durable product once it is “cooked”.

So now you know we grow, export, pick up, move, and roast our coffee. Although it’s not Gospel since I failed Chemistry in High School, you also hopefully learned a little bit about green coffee once it is roasted.

So now what happens next? Stay tuned until next week!