Many of my long-time customers love learning about the people who grow and harvest coffee, the characteristics of coffee varieties, processing methods, choices in quality coffee gear, storage, and brewing options. They want to be better-informed consumers and I believe part of my role is to help them do that.  

I buy green coffee primarily from West Coast coffee importers who actively help coffee growing communities become self-sustaining. The majority of the coffees in my lineup are grown without chemicals and may have certifications such as Utz Kapeh, Bird Friendly and Rainforest Alliance. (To learn more about formal certification of coffees please visit Links).  Some coffees are termed "Socially Responsible" which is not a certification but an indicator that the growing, processing, harvesting and/or importing is done in a way that enables that coffee-growing community work toward self-sustainability, environmental protection and good working conditions. Those coffees may not be formally certified but are produced by eco-friendly methods that protect not only the earth, but people birds and wildlife. Keep in mind that many coffee producing communities barely have money to live on, much less for expensive certification for their coffees. Then, there is another reality . . . there are some coffees that have little or no socially redeeming value - they're just really good coffees that I couldn't pass up!

About my roasting philosophy ... we in the Pacific Northwest have been raised on dark roasted coffee, thanks to you-know-who. In my experience taking coffee to French Roast is to incinerate most of the flavor right out of it - in addition to risking a fire in my very expensive coffee roaster. I have several coffees with a bold, heavy profile that don't need to be charred to knock your socks off. Be brave, and try a bean with a naturally wild profile at Full City. For more body brew it in a French Press!

I roast in small batches and make every effort to make my coffees affordable, though every bean I buy is 100% Arabica and in the Specialty Coffee category. I don't buy commercial grade coffees or robusta.  Those that are higher are exotic beans for which I pay a significant premium. To ensure freshness I use polyfoil heat-sealed bags for longer shelf life. Unfortunately, because they are made of several different materials they are not recyclable but they can be washed out and used for other non-food purposes. I encourage you to find creative uses for them: plant seedlings or keep them handy for those walks with Rover!