JAVAJOE SPECIALTY ROASTERS
All coffee provided by JavaJoe Roasters is organic and freshly roasted. We currently offer coffee from Costa Rica, Peru and Timor. We provide roasts from light breakfast blend to a dark roast.
WHY FRESH ROASTED ORGANIC COFFEE?
The typical person drinks fast food coffee for breakfast, lunch and dinner, and although it’s convenient, it’s almost unbearable for both our palates and bodies. However, when you pick our coffee, it is like you are choosing the finest of restaurants. Sit back and enjoy a delicious, high quality meal, each and every day that not only tastes amazing, but is also natural and good for you.
There are no chemicals – just high quality, cherry beans, naturally dried and on their way to your door anytime you want AWESOME in a cup!
Once you begin to taste our fine coffee with your nose, you’ll never go back to store-bought coffee, including Keurig coffee pods. Even if you have a Keurig, we can help with that, too.
In coffee, like other choices in life, there is good, better and best. We give you the best of what we have to offer, providing you fresh-roasted coffee to your door within two weeks of roasting.
Call today for a free sample of our coffee, and then sit back and tell your friends that you’re done wasting your money on stale, bitter, heartburn-causing coffee again!
OUR COFFEE SELECTION
Current coffee selection:
Notable for a good body, fruity and bright acidity, with a clean and crisp taste. A brown-sugary sweetness, citrusy notes and apricot-like fruity flavors.
Full flavour, mellow-medium body, middle acidity, and a gentle sweet finish. Smooth nutty and chocolate undertones.
Earthy with deep notes of woody herbs and spices. The mild body finishes with a smooth consistency and a sweet hint of syrup and dark chocolate.
Colombia Beans: (Out of Stock)
Known for being smooth and easy-drinking. Prominently sweet and chocolatey. Tend to be a little citrusy and fruity, with hints of spice.
Mexico Beans: (Out of Stock)
Considered a gourmet coffee bean. Known for having a light body and acidity. Tend to have more of a nutty flavor with chocolatey overtones.
Nicaragua Beans: (Out of Stock)
Display a mild, fruity brightness. Tend toward higher citrus and floral tones. Typically milder in acidity. Wet processed.
If you like, you’re welcome to request additional varieties.
WHOLE BEAN VS. GROUND
Ahh… You just got back home from the store and decided to open a can of your favorite premium coffee you just purchased. You just couldn’t resist to make a fresh cup of stale coffee. WAIT A MINUTE! Yeah, that’s right–STALE COFFEE! NO, PLEASE DON’T DO IT! What do you mean, what am I talking about? Simply this, ANYTHING YOU BUY IN A STORE IS STALE COFFEE! Got that? ANYTHING! Why is that? Well, that’s a great question and one that I had to learn the hard way, too. Normally, ground coffee stales within three to four weeks. Most people don’t realize that most coffee sold in stores was not only ground three to nine months ago, but was roasted even longer ago. What was the date on that can of coffee that you just bought? Exactly, they don’t want you to know about it, so they hide it away somewhere. You may find it eventually, but it will only serve to prove me correct.
Still, this doesn’t answer the question of why whole bean coffee is better than ground coffee.
When a coffee cherry is grown high in the mountains somewhere in the world, it’s harvested, then de-pulped to extract the cherry seed, and then that seed is dried out. Next, it’s bagged in burlap and shipped to a large warehouse, from where it is usually sent to a large roastery for roasting. From there, it is stored for a certain amount of time, then ground, then vacuum sealed for freshness (whatever is left, that is) in a can, bag or K-Cups.
Here is the problem: most people don’t realize that coffee, the moment it’s roasted, begins to off-gas. That’s why you will see certain bags with breather valves in them, which allow that gas to escape. Now, a coffee bean left in whole-bean form, keeps its essential gases for longer periods of time (two to four weeks), but then slowly stales shortly after that. However, once ground, it completely loses its gas. Then, shortly after that, it loses its freshness, while also, by now, sadly losing its original flavor.
As always, when entering the world of Fresh Roasted Organic Coffee, you begin to experience a coffee’s natural cherry plant “flavor notes”, and taste a unique blend of aromas that were naturally present in the bean, depending on its altitude. And yes, WOW! There is a difference!
So, the next time you choose to buy whole-bean or ground-bean, consider this information, and know that grinding your beans right before you brew them will always give you a better tasting coffee experience. But even more, buying fresh roasted JavaJoe specialty organic beans will always be a world of difference better that you, your family and your friends will come to love so much more. Drink up!