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The objectives of blending coffees are to create new tastes, emphasize certain characteristics of coffee or develop a proprietary coffee. At Stone Cup Roasting Co. we are pragmatic about our blending – with a desire to create consistency of flavor and enhancing the individual properties of coffee. From traditional breakfast blend to espresso blend our selections represent the cream of the crop.
Puerto Rico San Pedro Heirloom Arabica Bourbon
NOTES: Tropical fruit aroma, Syrupy mouthfeel
BODY: Medium
ACIDITY: Balanced
FLAVOR: Chocolate, caramel, citrus spice
PREP: Natural
ALTITUDE: 2,000-2,500 ft.
The coffees of South America are as varied as the landscape. From the high mountains of the Andes to the rolling hills of southern Brazil, the coffees from this continent range from intense to well-balanced, smooth and mellow. Brazil, as the world’s largest coffee producer dominates this region – it yields one-third of the global production; however, there are other countries in this region that produce superb coffees worth trying. The better coffees of Brazil are from the southern region where the best arabica is grown in the higher terrain. Frost is frequently a problem and international coffee trade prices immediately jump in anticipation of a possible shortage. Additionally, because of the topography of this region, without the altitude, the coffees grown have a tendency toward less acidity. Colombia ranks second only to Brazil in total coffee production. Excellent Colombian coffee is grown at high altitudes and is carefully picked and wet processed, which results in a cleaner, brighter cup. The Colombian Coffee Federation ranks among the world’s most successful organizations in its supporting of small holder coffee farmers. At its best, Colombia coffee is medium bodied with a vibrant, but not bold, acidity. The smaller country of Peru produces generally mildly acidic coffees, light bodied, but pleasant and sweet. Recently some top quality Perus are beginning to appear. Other coffees to explore in South America include Bolivia and Ecuador.
From the thin band around the earth between the Tropic of Cancer and the equator, come the coffees of Mexico and Central America. These tropical climates, thought of for their margaritas and sultry summer vacation destinations, are actually the homeland of some of the world’s best coffees. Clean tasting because of the process methods used, the purist can relish in these coffees. As we explore the smooth, unobtrusive body of Mexican coffee from Chiapas and the finest complexity of Guatemala, we only begin to discover the taste qualities produced in these countries. The coffees of this region are generally wet-processed, resulting in a clean, clear tasting coffee, reflective of the rich volcanic soils and ocean winds that affect this growing region.
The islands dancing around the equator in the South Pacific Ocean hearken the depths of coffee flavor. Rich, earthy, full, bold, hearty, lusty and luxurious- all these words reflect the soil, climate and processing of the region. Although these tumultuous lands struggle politically, the coffee reflects no such hardship--- it is completely relenting of the earth’s bold strong body. The most classically romantic coffee hails from Sumatra- distinct in its depth and minimal finish. Sulawesi, Timor and New Guinea all mimic this body, but with a variety of takes on the flavor and finish. A real awakening for the palate of a coffee novice.
As you venture to the birthplace of coffee, it is fitting that the continent of Africa produces some of the world’s finest coffees. In many countries, social, political and economic problems make the production of coffee a difficult task. However, the willingness of the people of Ethiopia, Rwanda, Kenya and other countries to work with representatives from the specialty coffee industry in an effort to improve their coffees has resulted in our ability to access what has been revealed to be some of the world’s most unique coffees. Additionally, and perhaps more importantly, this cooperation has resulted in an overall improvement within these coffee communities. Varied and distinctive, characteristically these coffees display the wine and fruit-toned acidity with each origin playing a rich range of variation on this theme. These variations are generally determined by the processing methods. Known for their bright, startling notes and finishes, the coffees of Africa range in taste from sweet crushed blueberries, to pepper, to tangy lemon.
Roasting is probably the single most important factor influencing the flavor of coffee, save for the quality of the bean. The most significant variable is degree, or darkness, of roast. The longer coffee is held in the roaster and/or the higher the roasting temperature the darker the bean. The darker the bean, the more tangy and bittersweet the flavor. At Stone Cup Roasting Co. our roast philosophy is dictated, first and foremost, by the taste in the cup. We desire to elicit the ultimate natural flavors and essence from each bean and generally, we’ve found that it emerges at a medium roast level. We believe, however, that other coffees exhibit their highest level of flavor with a darker roast profile. These Dark Roast coffees display an additional sweetness as the sugars are carbonized in the roasting process.
The Cup of Excellence is the most esteemed award given out for top coffees. These awards come from a strict competition that selects the very best coffee produced in that country for that particular year. These award-winning coffees are chosen by a select group of national and international cuppers and are cupped at least five different times during the competition process. Only coffees that continuously score high enough are allowed to move forward in the competition. The final winners are awarded the prestigious Cup of Excellence® and sold to the highest bidder during an internet auction. What makes these coffees so special? Coffees of this exemplary quality are very rare. These coffees are perfectly ripe, carefully picked with well developed body, pleasant aroma and a lively sweetness that only extremely high quality specialty coffees contain. Each winning coffee has its own flavor signature from the earth where it grows and all have been handcrafted in such a way as to enhance these unique characteristics. www.cupofexcellence.org
Coffee is decaffeinated in its green state, before the coffee is roasted. Therefore, removal of the caffeine does not alter the taste of coffee. Isolated, caffeine is a substance lacking aroma and has a slightly bitter taste which is hidden by the flavors of the coffee. The best decaffeinated coffee, freshly roasted and brewed can taste very nearly the equal of similar untreated coffee, so much so that only a direct cupping comparison can reveal the difference. However, excellent decaffeinated coffees are difficult to find. The following offerings represent what we at Stone Cup Roasting Co. feel are the top tiered decafs.
These practices are part of the big picture referred to as sustainability. Through participation we can affect, in a positive way, the environment, the farmer and our lives. Organic labeling on coffee has been popular for several years. Many people are looking for healthier alternatives in their diet. In a nutshell, organic farming is farming without the use of chemical pesticides, herbicides and fertilizers. Organic coffee is grown using natural pesticides, herbicides and fertilizers. The organic movement is fueled in part by consumers’ health concerns. In today’s market consumers are wary of consumption of agricultural poisons. With coffee, however, the health issue is most likely less pervasive than with other agricultural products. We do not consume the fruit of the coffee tree, instead we strip the fruit, retain the seed, which we then dry, roast at extremely high temperatures, grind and steep in hot water. We feel it is unlikely that any amount of chemical residue which may survive in the seed can actually then survive the roasting and brewing process and make it to the cup. The term Fair-Trade describes organized efforts to give small growers a competitive price for their coffee and thereby helps them earn a decent living. Only a small percentage of the coffee on the market today is Fair-Trade, but that number is growing. Stone Cup Roasting Co. participates in this type of sustainability through the Cup of Excellence program. The Cup of Excellence guarantees the farmer a minimum of 85% of the purchase price. Due to the premiums paid for these world class coffees, farmers are motivated to improve farming protocols thereby insuring production of the highest quality coffee possible. Among recent COE auctions in which Stone Cup Roasting Co. has participated, farmers have, for example, donated land for construction of water tanks, provided land to their workers for personal crops of corn and beans, reinvested monies to improve the yield of their crops, and improved the overall infrastructure of their farms and communities. Shade growing is a process in which coffee growers intersperse other types of trees and plants such as bananas, plantains and guamos (a tall tree with a strong root system that helps prevent erosion) among their coffee trees. Through utilization of this method, coffee growers can create a healthy ecosystem whose primary benefits are to protect and fertilize itself. Coffees grown under the shade canopy of the forests are also referred to as “bird-friendly” by both the coffee industry and ornithologists. These farms provide a home for migrating birds as well as a method for natural pest control. At Stone Cup Roasting Co. we feel that cause related coffees are well-intentioned; however, with the exception of the Cup of Excellence program, there is not always a quality standard in place for such certifications. We believe in the pursuit of quality and providing the best tasting coffee possible to our customers. Our efforts at Stone Cup Roasting Co. are to participate in the sustainability concept and we are always seeking Organic, Fair-trade, and Shade-Grown alternatives without sacrificing quality.