You know if I’ve heard it once, I’ve heard it a thousand times: “Decaf!? Yuck! It’s like drinking non-alcoholic beer, what’s the use?” Decaf drinkers catch a hard time in the coffee world. According to the National Coffee Association, decaf drinkers make up only 10% of the entire coffee market. I really love my decaf drinkers & in an effort to bring more attention to the subject, I decided to write a blog about one of America’s invisible minorities.
Caffeine is a naturally occurring substance found in a variety of plants including its most famous carrier coffee. Caffeine wasn’t originally developed in plants as a stimulant for humans, but as a way to deflect bugs. When insects bite into plants containing caffeine, it actually paralyzes them, preventing the insect from devouring the plant completely. It wasn’t until many years later that coffee was discovered to be a stimulant presumptively by an Ethiopian goat herder. Read more about that story here.
How is coffee decaffeinated? Caffeine is removed from natural coffee by a number of means. One of the oldest processes is a chemical type that uses a plant based solvent to remove the caffeine. The raw beans are soaked into this solution to extract the caffeine quickly to encourage retaining the coffee’s natural flavor. Another common decaf process is water based decaffeination. The water process steams or soaks the beans in high temperature water to extract the caffeine from them. That water solution is then drained through carbon filters which captures the extracted caffeine. The beans are then re-introduced to the caffeine-free solution to absorb their organic flavors. Is the extracted caffeine trashed? Nope. It’s actually sold to beverage makers, pharmaceutical companies and other companies that repurpose it for use in their products.
Why does decaf get such a bad rap? Most of it just doesn’t taste as well as its caffeinated counter parts. Why? Because 90% of the decaf coffee produced is made up of coffee beans that were rejected from the original lot. You read correctly, bad and/or inadequate coffee beans generally are sent to be decaffeinated. Most companies figure since decaf drinkers tend to be less discerning about the way their coffee tastes, they just spare them the left overs. However, the same old truth applies: garbage in, garbage out. In the words of Kenneth Davids: “pity the poor decaf drinker.”
Luckily, for the decaf drinker, things are changing. As quality coffee continues to evolve, decaf does too. Decaf is finally starting to get the recognition it deserves. Quality roasters like us, roast high quality beans that aren’t rejected from the original lot but are quality from the start making a positive impact on the taste. There’s a special place in my heart for my decaf customers. Most of them select decaf coffees for either health or personal reasons. I really enjoy a good tasting decaf myself, especially late afternoons when I desire coffee & not want to worry about losing sleep. Great decaf coffees are very rare & supplies are really thin. In actuality, I work the hardest for my decaf drinkers. Without the drive to drink coffee simply for a caffeine delivery system, they mainly have one desire in mind: great taste. Great taste is exactly what we have in mind when selecting coffees for our decaf & non-decaf drinkers alike. So next time your friend selects decaf to enjoy, don’t make fun of them, instead remember that common bond you both share for the cup. Be blessed.
You know, with the explosion of Single Cup brewers on the market, I get asked all of the time what are my thoughts about these machines. So I wanted to give you my impression of these brewers. This isn't a bash party, but simply an evaluation of each. First off I want to say I do not own either of these machines. I've had an opportunity to try out a couple of them, but wasn't convinced that it's time to throw away my Chemex, French Press & etc. So with that being said, let's start the evaluation:
Keurig Single Serve Brewer
I wanted to first begin with the Keurigs because by far they are the most popular & most widely available Single Serve Brewer on the market. These are available in different models with different features for each. They range in price from about $80.00 for the basic Mr. Coffee edition to $250.00 for their top-of-the-line home edition model. The good thing about the Keurigs as well as the entire line of single serves are they are very convenient. Pop in a capsule, press a button, walk away & wa-la you've got a cup of fresh brewed coffee waiting for you upon your return. Also you can find the capsules everywhere you shop from department stores, grocery stores & you can even buy capsules that brew tea. Now if that isn't convenient, I don't know what is. Well, that's about where it ends. First off, those nice little K-Cups are on average between .60-.85 cents each depending on where you pick them up. Environmentally they aren't recyclable and the coffee quality just isn't up to par to me. I know I might hurt some people feelings, but it just isn't. Yes, I'll admit, it beats the heck out of Maxwell House brewed out of the Mr. Coffee. But that's not saying much. Low water temp + Bad, Stale Coffee= Recipe for disaster. The cups sizes are very limited too. Depending on which model you purchase, you can only brew 6oz, 8oz & 10oz cups. So don't expect to get your coffee fix or fill up your Travel Mug if you prefer a bigger cup of Joe. Your best tasting brewed cup is at 6oz, past that it just waters down the coffee because you can't add any additional grounds to the capsule. The Keurigs have constantly gotten ragged about their performance & reliability. Some of the common issues include: the water temp fluctuating from cup to cup, plastic-like taste to the water, noisy brewing & the machine plain shutting down with an average life span of about a year. I'm glad to hear that their customer service is great & is willing to replace the machine within in a given period for free. That's great, but that's really inconvenient don't you think? I don't know about you, but if I'm going to shell out a $150.00 on something that only brews coffee & tea, it better work for a long, long time & make an excellent cup of coffee too.
Tassimo Single Serve
The Tassimo is the 2nd most popular single server brewer on the market. They are available all over the place too. They use these proprietary T-discs akin to the K-Cup. They are pretty cool looking I must say & range in price from about $80.00-$170.00. The T-discs are available at most retailers, but not as widely available at the K-Cups & offer coffee, tea & espresso based capsules. The Tassimo is dubbed as the smartest brewer on the market. Each T-disc has a barcode on the label that's scanned every time one is placed onto the maker. This barcode tells the machine what beverage is being brewed & uses the exact amount of water for each. It also can brew espresso drinks like lattes with the use of an additional milk disc. That is pretty cool. Put in the capsule(s), press the button & there you go. The Tassimo isn't without its flaws though. One, those T-discs are harder to locate & don't offer half the variety of K-Cups. The coffee companies that are more familiar & more available are Starbucks, Gevalia & Maxwell House. Why would someone spend $180.00 to brew Maxwell House? I'm not sure & I guess the old adage "to each it's own" applies. The discs range in price from .50 to 1.20 per cup depending on what you are brewing. The cup sizes are limited to what's scanned on the barcode, so unlike the Keurig, you don't even have the option to adjust. I've haven't had a cup from this machine, but I can image what it tastes like considering the coffee options. Some common issues include: Slow brewing time, frustrating disc readings, inconsistent cups & messy clean-up. Unlike the Kuerigs, Tassimo has a bad customer service reputation. You'll get a little more practice pressing buttons on the phone with CS.
CBTL and Nespresso
These are the 2 final machines I'm going to mention in this post. Not because they are exactly alike but because of their popularity in the US & their similar design. The CBTL is one of the newest single serve brewers on the market and are starting to pop-up in outlets such as Bed Bath & Beyond. A birth of the West Coast based coffeehouse Coffee Bean & Tea Leaf, they are very similar to Keurig as to how they brew, but also feature the ability to brew espresso. They are smaller than their cousins and range in price from $140-$180. They also have capsules available to make tea & hot chocolate.
The Nespressos have popping in stores like Williams Sonoma & actually is the oldest automatic single serve machines out. They began developing the machine in the 1970s and were released in Switzerland in 1986. The machines have been widely popular for sometime in Europe and are creeping into the US from the spike in popularity of single serve brewers. In my opinion it has the best design, but that design comes in at a price tag of $250-$800. The Nespresso main focus is espresso however. You can brew cups of coffee, but its strength comes from the espresso it produces. It does produce a pretty good cup of espresso I might add, making it the best tasting automatic single serve brewer in my opinion.
Next to the design, each of the brewers shares another common drawback: availablity of capsules. The CBTL capsules can only be picked up at the retailer where it's purchased or ordered online. So it's not the most convenient when needing more & capsules cost on average about .70 each, a little more expensive than the average K-Cup prices. The selection is very mediocre and only consists of Coffee Bean & Tea Leaf blends. The Nespresso is even worse when it comes to convenience. The capsules are only available through ordering online with the requirement to join their coffee club after you purchase the machine. So stopping by to pick up some coffee on the way home from work is out the door. Plus as I said earlier, it's mainly an espresso machine. Don't expect to purchase one of these and replace your coffee maker.
The AeroPress is a great example of a low cost alternative to all of the machines on the market. The Aeropress is compact, easy to use, is only about $30 and makes an amazing cup of coffee. Of course, you can use any coffee of your choice & you can make a great cup of coffee in 40sec after water boil. It takes up practically no counter space & can easily be carried in a purse or backpack, making it ideal for camping trips etc. The downside is the brewer does not boil its own water & requires an outside heated water source such as a water kettle or the use of a microwave. The maker is a bit messier than removing a capsule, but there is no container waste. A "puck" of grounds is generated after each brew & can popped into your compost bin or trash can. Simply rinse off the plunger & your ready to go.
My Final Thoughts:
It's not that I hate single serve brewing devices. They do serve a purpose of creating one cup at a time. The thing that really irritates me is that each maker tells the consumer what kind of coffee they must enjoy. With the exception of the AeroPress & Keurig, you have to use the machine's proprietary pods or you can't even use them. Even the Kuerig's My K-Cup isn't meant to replace the machine's pods. My experience with them includes leaking & under extracted cups of coffee. I believe it was intentionally designed that way. When Green Mountain Coffee purchased the rights to Kuerig's design in 2006, they were initially losing about $60 a machine due to the significant production cost of the hardware. Corporations traded on the stock exchange are in the business to make money. According to their current Annual Report (Click Here, Filed Nov 2011, Business Overview, 3rd paragraph), they are still using that same strategy. So the big idea is to take a hit on the hardware & make it up on the back-end with the sale of the pods. So the My K-Cup was designed to underperform compared to the capsules because GMCR makes a lot more when you purchase their proprietary capsules than when you load the machine up with another brand's coffee.
With the exception of Starbucks & a few others have you also noticed that GMCR has being acquiring every roaster that offers a coffee for their machine? I don't know about you, but that makes me a little nervous. From Caribou, to Tully's even Van Houtte they are now all under the umbrella of Green Mountain. Starbucks has already released a statement that they are working on the production of their own single serve machine. If this continues, we'll look up and every large roasting company who wants to enter the single serve market will force you to buy their machine to drink their brand of coffee.
In regards to price & taste, all of these machines are very expensive in my opinion. Initial cost and per cup price they just don't add up. Forking over $150-$300 for a machine is a huge chunk of change for a chunk of plastic that can only be used to make coffee. I honestly would prefer you to purchase a $20 drip coffee maker & buy coffee from the supermarket. Both produce subpar coffee but at least you keep a hundred or so bucks in your pocket & you can pick up any type of coffee you like anywhere without the restrictions of corporate contracts. All of these of machines listed above have an average cost of $.70-$.80 per cup. In terms of traditional roasted coffee, that's about $31-$36 a pound (based on the standard coffee ratio of 10g of ground coffee per 6oz cup of coffee). At that price, you can easily purchase top quality Arabica coffee from some of the most reputable roasters in the nation and even afford to buy 100% Hawaii Kona if that's your thing.
I have to admit I'm a huge advocate of manual brewing methods. Manual brewing is the best way to achieve a high quality cup of coffee at home with very little investment. You can pick up an AeroPress or Chemex for less than $40 & with a tiny amount of skill you can brew a cup of coffee that will knock your friends' socks off. At the same time, I'm not against good technology. I will recommend a Technivorm in a heartbeat to customers because I know it consistently brews an excellent cup of coffee. It costs about $300.00, but it's handmade, built with quality parts & brews awesome coffee. Of all the 100s of automatic coffee makers on the market, it is 1 of only 2 brewers on the market actually approved by the Specialty Coffee Association of America (2nd being BonVita FYI).
At the end of the end of day however, it's your choice. That's one of the beauties of this great country. Don't let my views & opinions deter you from what satisfies you. I just totally agree with another roaster in the industry whose motto is: "Life is Just Too Short for Bad Coffee." -Be blessed.
Before BeanFruit Coffee Company began, we wanted to incorporate giving into our business. From that idea birthed our Seed Sowing Project. What is Seed Sowing? When we purchase green coffee (unroasted coffee) we set aside an additional 30 cents to donate 15 cents to a local non-profit & 15 cents to an international non-profit organization.
Today's post is about our international partner: Grounds for Health. Grounds for Health provides sustainable Cervical Cancer care for women in coffee producing countries. The organization began when the president of a U.S. coffee company along with his colleague, a retired OB/GYN were visiting coffee cooperatives Mexico in 1996. They learned that cervical cancer rates there were some of the highest in the world. The doctor knew that cervical cancer was preventable and when caught early, one of the most treatable cancers in the world. They use the Single Visit approach to educate communities and currently runs programs in Tanzania, Mexico & Nicaragua. Since 1996, Grounds for Health has screened over 16,000 women in coffee producing countries for cervical cancer. Isn't that amazing?
Why did we select Grounds for Health? Honestly it's personal. My family has suffered multiple losses at the hands of cancer. It's not a pain I would wish on anyone and is devestating to say the least. However, it's awesome to know that this tiny organization in central Mississippi is able to make an impact in people lives we may never meet. Your purchases make an impact in those people lives as well & we thank you so much for your continued support. This could never be possible without you. Be blessed.
Want to learn more about how your purchase matters? Please enjoy the video below & be sure to visit: http://www.groundsforhealth.org.
Wow, it's been a long time since I made a blog post. April 2011 to be exact. I felt it was about time to get the ball rolling again & hope my faithful readers accept my apology. I wanted to share the latest & great news at BeanFruit Coffee Company. I'm not sure if you have already heard, but our Ethiopia Sidamo "Ardi" coffee was cupped and reviewed by Coffee Review.com. Coffee Review
began as coffee buying guide in 1997 that reviews and rates coffees based on the following rating criteria: Aroma, Acidity, Body, Flavor & Aftertaste. Each category recieves a score between 1-10. The overall score is determined by adding each category +50 points. Coffee Review is one of the most respected coffee evaluating organizations in the indusrty using their 100-point scale system.
We decided to send "Ardi" from our current line-up to be put to the test. After a blind evaluation, our Ethiopia Sidamo "Ardi" recieved an 89/100 score from Coffee Review. We were super excited about the score, considering it was our first coffee to be officially evaluated on a big stage. These same cuppers have evaulated hundreds of coffees from well established and respectable roasting companies like PT's Coffee & George Howell Terrior Coffee Co. A score of 89 is considered to be "Very Good" using the provided scale on their website.
We are proud of our 89 point score, but know there is room for improvement. 89 is the highest score in the "Very Good" category and left us 1 point shy of our coffee being considered "Outstanding". Along with the score, they offered some advice to improve the coffee to get a better score. I accepted the advice and have applied it to our roasting practices. I've already tasted the improvement it has made on our coffees.
That brings me to my final point. One of things I love about the coffee industry is learning. I'm a geek/nerd at heart. I love learning. More importantly, I love learning about things that I love learning about. It's that simple. The day that I stop learning things about coffee, is the same day I leave the coffee industry. You know what they call that? Passion. That passion for the perfect cup of coffee is what BeanFruit Coffee Company is all about. We will continue to learn more & more to ensure that you recieve the best cup of ol' joe you'll ever have. Be blessed.Want to read to read the Full Evaluation of our Ethiopia Sidamo "Ardi" for yourself? Click Here or click on the Medallion above. We've got plans to send other coffees in the near future and will update you as the results are published. Thanks!
In this series of blog entries, I am going to cover what it takes to enjoy a great cup of coffee. A superb cup of coffee is a summary of processes that have taken place to create the perfect cup of joe we all enjoy. From harvesting, transportation, and roasting all the way down to brewing, these processes are all critical. We are going to explore what it takes to make your coffee great.
First things first, we are going to start with the base of a great cup of coffee: green beans. The raw un-roasted coffee is critical to your cup. Coffee is grown in about 80 countries, mainly in the tropical regions of the world. All coffee is not the same and that includes coffee in its green form. Many factors can affect taste. One major factor is defects. Defects usually determine whether a good coffee is considered great or below average. Harvest selection and sorting is crucial. Please see below:
This is an image of commercial grade coffee. This is the grade of coffee you would usually see in canned supermarket coffee. Actually, this is probably some of the best commercial grade you will ever see. You see, most of the cheap coffee that is bought by the supermarket coffee roasters is in even worse condition. They usually buy green coffee that contain the defects like you see to right, but on top of that it is sometimes up to 5 to 10 years old!! You see those black dead beans? Those little land minds ruin an entire batch of specialty grade coffee. They impart some of the worst sour, bitter flavors into a cup of coffee. As you can see this small sample is loaded with them. That age and those defects contribute to the major "yuck" taste found in commercial grade coffee. Is it cheaper? Yes. Does it taste bad? Yes.
The photo you see to your left is a sample of the coffee we use at BeanFruit Coffee Company. As a matter of fact, this was a sample taken from our Brazil Daterra Farms: Bruzzi coffee. This is called specialty grade coffee. Most if not all of the defects have been removed prior to being offered for sale. The coffee cherries were picked and sorted selectively. As you can see, the coffee looks uniform. On top of the defects being removed, this coffee was tasted multiple times to see if it has the quality to make the grade of specialty coffee. This is the top 2% of the coffee produced in the entire world. It makes all the difference in your cup. Does it cost a bit more? Yes. Is it delicious? Absolutely.
Think of it this way. If you were making an apple pie for your friend, would make it with apples compared to Sample A or Sample B? Of course you would select the apples that were comparative to Sample B. That's because you know your inputs will definitely have an effect on your output. You want the best you can get. Treat your coffee the same way. Be blessed.
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.
I am not certain about this, but I feel that as coffee drinkers, we sometimes are under the impression that we must select one type of coffee to drink all the time. I don't personally have an exclusive coffee that I must have. Instead, I have an assortment I like to enjoy. In the morning, I tend to go for coffees that have a higher acidity like a good high grown central american or african. In the afternoon, I prefer darker roast coffees with a good body.
I think the "pick one" mentality originated from the canned grocery store competition that started in the past. I remember you were either a Folgers drinker or a Maxwell House drinker. Unless you were trying to impress your guests and you would brew some Community Coffee. Sure there is nothing wrong with picking a favorite, but don't feel committed to just one type of coffee. Keep your self open to enjoy new coffees. There is more than one great coffee out there for you. Not only do you get to expand your selection, put you give your palate a chance to experience different tastes.
You ever dated someone who only ate hamburgers all time? You say "I am in the mood for Italian", response "I want a whopper." "Ooh I heard there was a new sushi place in town," response "I want a Big Mac." It gets old quick doesn't it? Treat your coffee the same way, you and your tongue will be happier. Be blessed.
I was in a super market today doing a little bit of shopping. Usually when I go to the grocery store, I make a stop by coffee aisle. I don't buy from there, but I occasionally like to stop and see what's new or read the packaging. I saw a popular canned coffee company's label, whose name I am not going say, advertise that you could make 90 (6oz) cups of coffee from a 10.3oz package of coffee. This really caught my eye. I read the label further and saw what they recommended for brewing: 1 tablespoon of coffee per 6oz of water. I couldn't believe what I just read.
The standard to prepare a great cup of coffee is 2 tablespoons of ground coffee (preferably BeanFruit coffee :-) per 6oz of water. That's the reason a general coffee scoop is equal to 2 tablespoons (one flat scoop per 6oz cup). Otherwise, the coffee is under-extracted which results into a weaker and bitterer cup. I don't know about you, but when I buy cola, I want the full taste of a cola. I don't pour half of the soft drink out, refill it with water so that I can have two watered-down colas. Your coffee should be treated the same. You usually end up drinking two watered-down cups of coffee to be satisfied anyway. Make it excellent and you will only need one. I am firm believer of quality over quantity.
I think the manufacturer is trying to separate themselves from other coffees on the shelf by claiming to be a value coffee. That's fine and dandy, but not at the sake of a proper cup of coffee. If you feel the standard is a little strong, I recommend this method: Brew your coffee using the proper coffee-to-water ratio mentioned above. After it is brewed, add a little hot water to your finished cup to make a quality cup of coffee that is less intense. Brew it correctly and I can guarantee it will taste better. Be blessed.
BeanFruit Coffee Co. recently attained certification to offer Bird Friendly coffee(s); we are excited to be adding these coffees to our line up soon. This certification is issued by the Smithsonian Migratory Bird Center. We are Mississippi's first and currently only existing Bird Friendly coffee roaster. You may ask what “Bird Friendly” coffee is and what does that mean to you?
There has been a constant decline of the population of migratory birds. This includes some birds of prey and song birds. Do you remember the statement "The birds fly south for the winter?" Well, they still do and that is where the problems lie. You see due to the popularity and industrialization of coffee, huge plantations of coffee began to emerge in countries like Costa Rica, Guatemala, Brazil to name a few. Because farmers found farm land more profitable, they began to remove acres and acres of tropical forest to grow more coffee. When my little birdies would migrate down south for the winter as usual, they would be homeless because the tree they might have been in previous years would be gone. This is a serious issue. As you might know, when the natural habitat of a species declines, so does the species too. One the other side you've got a farmer who owns a business and is trying to feed his family.
To help both, the Smithsonian National Zoological Park developed the Bird Friendly certification system. This program allows an eligible farm to gain certification if the farm meets the criteria of the program which includes:
Growing "shade grown" coffee
Eliminating chemical pesticides
Reducing soil erosion by employing agronomic techniques
Guaranteeing fair and stable prices for coffee producers
This method helps the farmer set himself apart from a typical coffee producer increasing his goods value therefore allowing him to get a better price for his coffee. The farmer is now encouraged to plant more trees. Bio-diversity begins to repair the natural cycle of the migratory birds that visits the farm each year. A bird like our beloved Baltimore Oriole has a place to stay during the winter. It's a win-win for both parties.
In conclusion, I am excited to be adding this coffee to our line-up. We plan to add a Bird Friendly coffee upon the arrival of this year’s current crop, so stay tuned. The choice to add Bird Friendly coffees originally stem from a personal admiration for birds themselves. I think they are absolutely beautiful creatures and I could not have imagined my childhood without them. Join BeanFruit Coffee in contributing to future of the birdies so our children can enjoy them as well. Be blessed.