Arabica Green Coffee Beans-
This green coffee bean is the best quality grown thus demanding a higher price in the coffee industry. Arabica green coffee comes from an evergreen plant that grows to a height of 15-20 feet. Arabica green coffees are more acceptable to various pests and are more vulnerable to cold weather conditions. It is grown in the region between the Tropic of Cancer and Capricorn and flourishes best when grown at high altitudes from 2500 feet to 6500 feet above sea level. Arabica coffees possess the greatest flavor potential and aromatic characteristics available.

Two traditional varieties of the species are Bourbon and Typica.

Robusta Green Coffee Beans
Mainly grown in Brazil and parts of Africa, robusta coffee trees grow taller, are more resistant to pests and disease, are hardier and produce more beans than Arabica. This variety makes up about a third of the world coffee market. The caffeine content of robusta beans is about twice that of Arabica. Robusta is often used for instant coffee and supermarket-grade blends. As the buyer of coffees for Coffee Storehouse, the quality of robusta coffees typically don’t hold up to the specialty standards we judge coffees on therefore, we don’t carry this variety in our selection. However, some baristas would argue that the addition of robusta coffees can be an important element in the blending for espresso and can contribute to a better crema. The subject of adding robusta in an espresso is greatly debatable and really comes down to personal preference in our opinion.

Coffees With A Cause

Sustainable coffees
A rising trend in the coffee industry has been the push for sustainable coffees. Drinkers are taking their cup of coffee a little more seriously these days and it’s showing in the demand for retailers to carry more socially conscious coffees. Because coffee is one of the largest most traded commodities in the world it would benefit all who have a hand in this industry (farmer to consumer) to take more notice and educate ourselves on the issues that surround the coffee trade. Danny O’Keefe, founder of the Songbird Foundation summed it up this way that “by buying sustainable coffees, consumers can have quality and really make a difference. Every cup of coffee makes a difference”. Coffee Storehouse believes people should have a choice. Therefore, we are proud to offer a variety of the green coffees outlined below. For more information on certified coffees see our selection.

Organic Coffee
These coffees are grown traditionally without the use of chemical fertilizers, pesticides, or herbicides.

Many small farms (fincas) today incorporate traditionally organic farming without the use of chemicals. Coffees from Yemen are an example of this. Some farms are incorporating natural composting in their cultivations for better soil conditions and recycling.

In order to receive certification as an “organic coffee,” third party certification groups such as OCIA (Organic Crop Improvement Association) and QAI, (Quality Assurance International) audit coffee farms to their standards. These organizations conduct farm visits and educational classes such as natural methods on fertilization, pest control, and offer support to the farmer seeking alternatives.

Down side for the small farmer is the cost for such certification. For the small farmers, it cost a fortune to fly an inspector in and have the stamp of approval for certification. In today’s market, the cost associated with certification can be as much as 10 % of the value of a small farmers coffee crop itself. For most farms the cost is relatively inexpensive but for a small farmer who struggles to compete in an already grossly undervalued commodity, the difficulty to sometimes stay ahead can be defeating.

Shade Grown Coffees
This type of coffee is grown under a canopy of native trees. Sometimes described as forest coffee.

Shade grown coffees are more predominate in Central & South America. When coffee trees are planted in with a variety of native tree species it produces an environment that supports a diverse population of migratory songbirds and other wildlife while providing a natural eco-system.

Fair Trade Coffees
Fair trade principles stress minimum prices; guaranteed fair wages; credit availability; and stable long-term business relationships directly with farmer cooperatives and avoiding intermediaries or middlemen. These steps help provide access to better housing, healthcare and education for coffee growing communities. Cost for Fair Trade coffees will be higher due to the above market price paid to the farmer. The up side to Fair Trade coffees is when you enjoy that wonderful cup you are helping contribute to farmers who are working hard to improve the quality of life for their family, community and the coffee industry. For more information on Fair Trade coffee see www.transfairusa.org

Decaffeination Process- How Is Caffeine Removed

Decaffeinated coffees are coffees which have had almost all the caffeine removed. In the Untied States, a coffee must have at least 97% of its caffeine removed to qualify as decaffeinated. There are basically three methods of decaffeination: water, carbon dioxide, and solvent decaffeination. All coffees are decaffeinated in their green raw form. Because of the process, decaffeinated coffee will take on a different appearance. The color changes from a natural jade green to a brownish tone. New home roasters can easily mistake decaffeinated coffees as already roasted due to their color. Rests assure it’s not.

Whatever method of decaffeination you choose all decaf coffees are considered safe. Even coffees processed using solvent decaffeination are FDA approved. The minuscule residuals that may exist in the coffee are safe and will not detract from the pleasure of a good cup of coffee.

Carbon Dioxide Decaf Process Coffee (CO2)
Is a natural process for decaffeination that involves the use of high-pressurized CO2 to decaffeinate green raw coffee beans. Beans are placed in a holding tank that is under tremendous pressure. The coffee is steamed allowing the pores of the coffee to open.

The CO2 becomes liquefied as it is introduced into the tank. Over several hours the liquefied CO2 forces the caffeine molecules out of the raw coffee as it is dissolved. After the required residual caffeine level is achieved, the CO2 process is cut short and the beans are discharged into a drier where the coffee beans are brought back to their original moisture content. Benefits to this process are: flavor remains while the caffeine is removed. This process can remove approximately 96-98% of the caffeine and the extraction solvent is all natural.

Methylene Chloride Decaf Process Coffee (MC)
Coffees processed this way tend to be preferred by most cuppers in the coffee industry. In our opinion, which is just that, coffees processed this way tend to retain more of their flavor components over the other methods of decaffeination. FDA has approved MC in its process of decaffeination. Any residual of the solvent dissipates at roughly 170+ degrees and when roasted at high temps such as 400+ degrees, any remaining traces of the chemical are eventually burned off. Coffees processed using the direct method of decaffeination are softened in steam. The beans are repeatedly rinsed with MC over a period of time. This removes the caffeine from the beans. The solvent is removed, and the caffeine distilled out of it. The remaining solvent will be reutilized for further rounds of decaffeination and the caffeine will be sold to pharmaceutical companies. Beans are then steamed intensely for hours to remove all remaining traces of the solvent. After completion of the decaffeination process the beans are dried to remove excess moisture and are then ready for roasting.

Ethyl Acetate- Natural Decaf
This process uses a natural compound derived from many fruits, thus comes the name “natural decaf”.

In the decaffeination process, coffee is added to a hot water bath, which gradually draws out the caffeine and flavor elements. The water is separated from the beans and treated with ethyl acetate. Caffeine is absorbed with the ethyl acetate. A steaming process then removes any residual of the caffeine & ethyl acetate from the water. The water is then returned to the beans where it is reincorporated with the flavor elements. The beans are then dried to their original moisture content, and are ready for roasting.

Swiss Water Decaf Process Coffee
First introduced in the 1980’s by the Swiss Company – Coffex S. A. This process entails beans that are soaked in hot water only to open the pores of coffee. This process removes the chemical properties, including the caffeine in the coffee. Flavor elements and caffeine are extracted in this process.

The water is then re-process through charcoal filters removing only the caffeine. The caffeine is removed and then the beans are returned to the bath of water where they reabsorb the remaining oils and flavors from the water. The beans are then dried and ready for roasting

A Word About Caffeine

It is believed that a 6 oz cup of coffee contains approximately 80-120 milligrams of caffeine - Arabica coffees having less caffeine than the robusta varieties. Today the controversy about the effects of coffee on health is still not resolved. Most of us would agree that too much of a good thing can sometimes be a bad thing (at least when it comes to consuming large amounts of caffeine). Every day the health field is revealing more interesting facts regarding the effects of caffeine. Studies have been inconclusive and can be found supporting both positive and negative benefits to the drink we call coffee. Even reaction to caffeine varies among individuals. Bottom line is simple: moderation! Drink coffee in modest amounts. If you have limitations -use decaf coffees. Throw out the tasteless robusta in the can or instant coffee for a good quality fresh roast and when in doubt, talk to your doctor if you have health concerns.

Coffee Processing

Dry method coffees
This is an age-old method of processing coffee and is still used by many countries such as Yemen and areas of Ethiopia. This traditional processed coffee can be one of the simplest and cheapest methods of processing. First, the harvested red cherries are spread out in thin layers on large patios. Ideally in the sunlight the cherries are raked and turned regularly throughout the day and covered at night. Fermentation occurs during this drying time. After about 10-15 days when the cherries are dry and have lost 85-90% of their moisture the beans are transfer through a huller or milling machine to remove the dried husk, parchment and thin silver skin surrounding the bean. Coffees processed this way will tend to have a little more chaff associated with it. It can be evident during the roasting process.

Wet method coffees
In a wet processed coffee, the cherry pulp is removed 12-24 hours after harvesting by pulpers instead of allowing the cherries to air dry. After flushed with water, all pulp is washed away and the lighter immature beans are separated from the heavier beans.

Next, fermentation occurs in large water filled tanks for approximately 12 –48 hours. During this time enzymes work to naturally remove the slimy coating from the parchment like endocarp. Once rinsed and cleaned the coffee is ready for drying.

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