1.
Mountain Grown
We use only the top grades of mountain
grown arabica bean coffee
from each country. Most roasters buy cheaper lower grades for their
dark roasts, blends, and flavored coffees.
2.
Mountain Roasted
The
reduced air pressure and cool climate at 4,200
feet in Northern Utah creates optimal conditions for
custom slow roasting for full flavor development.
3.
Air Cooled
We
air-cool our coffee after roasting. Most roasters "water
quench" their coffee to add weight back, cut cool down
time and labor, and to provide a fudge factor for sloppy
roasting.
This water can affect cup quality and dramatically
cut shelf life from
27 days to 6.
4.
Decaffeination Process
We only
use kosher approved 99% caffeine free SWISS
WATER®
Process coffees for all our
decaffeinated coffee because it is widely recognized
as the best
tasting and only method certified
for organic coffee decaffeination.
5.
Flavorings
Flavorings
used are natural and Kosher Approved whenever possible.
Most roasters use cheap artificial flavors
designed for candies and soft drinks.
6. Quality Control
Every roast is assigned a statistical process control number (quality
assurance number) to provide a complete history of that coffee and
help guarantee quality and freshness.
