dark-diedrich-roasterWe have had multiple shipments of coffee in, each profiled for what we think is each bean’s best potential.

Profiling for us is the process of finding a way to roast that allows a bean to show off its best characteristics, and then repeat that roasting method on full batches. A few coffees taste great as slightly dark roasts (which for us is generally a Full City roast, before the beans develop visible external oils) but many do better in light and medium roasts.

The key here is the freshness from the roast. Rich coffee, for some lovers of stale coffee, means dark roast. Fresh coffee is richer, in every roast level, and if we do it right, is less bitter at every roast level to boot (and perhaps downright sweet as well).

We’re working on getting our listings available here, but we’re always trying new things, and hope we can help recommend something for your tastes.

We’ve already had questions regarding whether we will offer coffee designated as Fair Trade, organic, Rain Forest Alliance, or other marks. Simply put: maybe, occasionally, but we can do even better. We believe in transparency and honesty. We do have Direct Trade Coffee, but… we’ve not always traveled to the individual farms from which our coffees are sourced to meet the farmers, nor can we generally use the volume that such direct relationships would dictate for cost effectiveness. We may arrive at that point but we’re not there. Few are. Direct Trade takes many forms, though, and when certified, it does more for individual farmers.

We generally buy from an importer (in some cases the importer is a family member of the farmer) and they develop these relationships on our behalf. We buy premium beans from strong seasonal locations, and these often command top prices compared to the market. We believe doing so can offer more, based on price and lack of middlemen, to the farmers and farm workers, than a Fair Trade designation necessarily does.

Here’s an interesting video on the topic.