An awesome customer of mine wanted to get her best friend a good gift for Christmas. She loved our coffee and decided to get her friend a bag of BeanFruit coffee to try. Her friend usually drank Maxwell House brand coffee every morning. She gave her a bag of our Costa Rican, she tried it and absolutely loved it. She loved it so much that she decided to put it up in the cabinet and "save" it for special occasions. Believe me, I feel honored that she loved the coffee and thanks for the compliment, but don't save the coffee. You know why? Let me explain.

When coffee is fresh roasted, it releases CO2 gases. When the coffee has aged (about 4 weeks), the gases are almost minimum. The gases escaping from the bean isn't the issue, its the flavors and aromas that leave with the gas that is the problem. In other words, the way that fresh roasted coffee she tasted on today, will not taste the same in 2 or 3 weeks. If the coffee is ground, this accelerates the aging process. Also, coffee is very porous and absorbent. So if she places her coffee next to her dried herbs and spices in the cabinet, it is a good chance her coffee could end up taste like rosemary for example.

Canned coffee from the grocery store is usually old when purchased. On average, coffee purchased from your local grocery store is about 3 months old. Even the most sophisticated packaging cannot stop the aging process.

Please see image below. I took 2 equally size samples of coffee and put both samples into a Melitta. I poured equal amounts of hot water from a kettle onto both samples. On the left, is our coffee that was roasted 2 days ago and on the right is a canned coffee I purchased from a local grocery. As you can see, the coffee on the left is very fresh by the amount of foam or bloat that is on top. That "bloom" as some call it, is caused by the gas that is still trapped in the coffee. The sample on the right has no bloom and is flat because its age. The bulk of the flavor and aroma is already gone on the. The opposite is true on the left and so those flavors and aromas will end up in the brewed cup of coffee.

This why I reccomend drinking that fresh roasted coffee when it is first purchased. It just dies. I wish I could say BeanFruit's coffee won't ever get to that point, but it eventually does if it isn't consumed soon enough. That's why roast it and sell it witihin 2 weeks of roast date. That makes sure the customer gets the full enjoyment of the coffee. Its a beautiful thing. What does your coffee look like? Give it the test and see. Be blessed.

BeanFruit Coffee Company is proud to announce its addition of micro-lot coffees. Your next question is going to be, "what is a micro-lot coffee?" Let's say for instance you had a peach orchard. In most areas of the orchard, you produce generally good fruit. However, in one area of your orchard there is this one spot where the peaches are exceptionally good. The trees in this one little area of your orchard produces more plump and sweeter fruit than the majority of your orchard. Usually, all of the fruit from the entire orchard is mixed and sold together. Well, with a micro-lot you seperate these exceptional fruit from the entire lot and sell them seperately. Thus creating a "micro-lot" of very sweet peaches. Imagine this same principal being applied to coffee.

BeanFruit Coffee Co now has access to some of these exceptional micro-lot coffees. These very limited, very exceptional coffees. They are only available for a very short time. Due to their availability, we can sometimes only offer 15-20 (12oz) bags of these exceptional coffees. Once they are gone, they are gone forever.

So, stay on the look out and keep your ears to the ground. We will make an announcement each time we are able to get our hands on these little gems. These are some fantastic coffees tha you definitely don't want to miss. Be blessed.

This is my first time writing a post about a restaurant. However, this is not just another place to sit down and eat, it is an absolute food experience. This place I am talking about is Ro' Chez. They are located in Ridgeland on Jackson Street next to the new shopping centers (www.rochezdining.com) . My wife and I wanted to try a new place to eat and heard about this place from the Farmer's Market.

When we arrived, we were greeted by chef James Roache' who is also the owner. We were sat in the foyer and we had an opportunity to share a few laughs. The interior has a nice rustic feel that is definitely inspired by New Orleans. Next, we entered in the dining room where we were given an overview of the of our menu. Five courses all selected and prepared by the chef. Most of the time when I go to a restaurant, I usually end up liking one item and kinda skipping over everything else. Not this time. One dish after another I would taste and they were all awesome. From the smoked duck gumbo to the BBQ prawns over grits, they all sent my palate into a frenzy and I loved it. Did I mention everything was prepared over a wood burning stove? When was the last time you heard that?

There a few things about this place that I like and want to highlight. The atmosphere: It is a very nice place to have a special dinner, but you can leave the 10pcs suit at home. It was very laid back and I loved it. The food: What can I say but delicious. Very unique dishes that had my mouth watering for the next course. Also, he uses fresh ingredients and gets them from local sources. So you get a taste of what's in season and is locally grown. The experience: Just awesome, great service. Two hours totally about you. Elegant, but fun place to enjoy a great dinner.

Overall, the chef has a passion for great food that will inspire you and it shows up in the meal. It is like no other place around here. It's like one of those gems hidden in the mist of the metro area. Their slogan is: Ro' Chez: more than a restaurant, a fine dining experience. I couldn't agree more. Be blessed.