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Murky Coffee

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Our coffees are presented in a non-traditional, but altogether more accurate and transparent way than what most folks are used to. No dark roasts - we wish to promote coffee excellence "from seed to cup," which means highlighting the unique and best characteristics inherent in each of the coffees we offer. Therefore, you won't find anything that most would call a "dark-roast," characterized by the flavor of the roast overpowering the flavor of the coffee. No flavored coffee - A little industry secret for you: no coffee roaster will add flavor-sprays to good coffee. We'll leave it at that. You can ask for a flavored-syrup if you desire... at least they're all natural and high-quality... and so is the coffee. Real coffee information - Country of origin is usually all that you get, and even then, you can't be really sure that it's accurate (long story). We'll provide as much information as we can, which is all relevant when we're collectively learning about coffee: - country of origin: the most basic of coffee information. Country of origin is an important factual element, but just as labeling a wine as "American Wine" tells you very little about what's in the bottle, we want more than that for coffee too. Also, there can be an incredible amount of diversity of coffees and flavors that come from one origin country. - region, co-operative, estate, and/or farm name: coffee comes from different sources, but we like to focus on small co-ops, estates, and farms. Passionate producers beget great coffees. - varietal: also known as the subspecies of coffee bean. Tasting notes: taste is subjective, and what we like won't necessarily be what you like. But we try to put as many taste descriptives as we can on our bags - roast date: This is a critical piece of information that most coffee bags won't give you. We put the roast date on every bag. We don't offer coffee more than 14 days from the date of roast, and we recommend that any whole-bean coffee you buy, you grind fresh and brew within a week to 10 days from taking it home. If it didn't make a difference, we wouldn't tell you this stuff. Only the best damn coffee there is - Did you think it was just a motto? Most places will stock a variety of beans, one offering from each coffee producing coffee that they carry. We don't stock coffees simply to "have them." We sample every coffee on a weekly basis in a process that coffee professionals call "cupping." What we taste will determine what we offer. If that means we have no Kenya for a month before our roaster gets a new crop shipment, then so be it. If that means we have two coffees from El Salvador because they cupped SO well, then so be it. We let our palates determine what we offer you, not "the way people usually do it."

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  Best coffee house?

  (created by rgeorge911 on February 24, 2008)

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