Bob Dylan might of said five simple words, but actually he said 10,000. Times are a changing for us here at BeanFruit Coffee and we wanted to share the latest with you. We work really hard to source & roast some of the finest coffees available in the world. We currently sell our entire line of coffees at a retail price of $12. We initially decided to go with flat pricing to keep everything simple & easy. We currently offer some great coffees, but there are some exceptional coffees we've tasted, but couldn't possibly offer because of the cost barrier. I can't tell how many times I've blindly cupped some knock-your-socks lots of coffees only to not offer them because of price.
To push the envelope further & no longer pass up on those potential candidates, we are planning to introduce tier pricing. After getting some positive feedback from a few of our awesome customers, we decided to finally take this next step in our business. Our tier priced offerings will mainly consist of limited micro-lot coffees that we run across & will be priced at $13 and up per 12oz bag based on its initial cost. By doing this, we get to share some amazing coffees with you without having to turn them away completely. Not to worry, our main blends like Crimson Stamp, Old Route 4 & some of our other Single Origins will remain the same the price of $12.
In conclusion, we are really excited about this change. We really want to serve you to the best of our ability & look forward to offering you some exceptional coffees. Look out for our micro-lot offering updates via Facebook & Twitter. 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.
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.
I was talking with a friend a mine and we were discussing coffee. I asked what type of coffee he liked and his reply was "I like my coffee strong, that's why I like it dark roast." After explaining to him about coffee strength, I felt it neccessary to create a post about this subject. The truth is, the darker the roast, the weaker the coffee. Let me explain. Coffee naturally contains caffiene. When coffee is roasted, a chemical process happens. Oils and other materials that are in the coffee bean break-down and are lost throughout the roast as sugars inside of the bean begin to carmelize. Which means longer the roast, the darker the beans get which in turn lowers the amount of caffiene inside of the bean. Lighter roast coffees retain more oils and caffiene when the roast is complete. The strength mis-conception is the more pugent (charred) odor and taste that is associated with very dark roasted coffee. I'm not sure if you have ever burned dinner one afternoon and thrown it in the trash, but it can light up your home with a strong odor pretty good. Same principle applies with coffee. So, the next time you need a little vitality and vigor to start the day off with, be sure to make it a light to medium roast cup of coffee. You'll be glad you did. Be blessed.
The decison has been made on the coffees we will initially offer. We have selected 3 coffees from different countries as the initial selections. Not in any order of importance:
Brazil Daterra Farms "Bruzzi"
Costa Rica Aguas Claras
These 3 coffees were top the choices after many months of debate. They are all delicious in their own unique way. We will soon be updating the website to purchase these online along with a "coffee bio" on each coffee. This way, you can see where your favorite coffee(s) come from and bit of info on each. We are excited about offering these and hope you are too. Be blessed!!
Hello fellow coffee lover and/or blog reader. This is my first post, so I am going to give it a whirl. Well I finally received in the commercial roaster that I had been waiting on for a while. I had been roasting for some time on a small one-pound roaster that did the job for while, but it started to clunk out. It was time for an upgrade and so I decided to go with something with a lot more power. It felt good to get the new roaster unloaded. It roasts like a charm and I am really having fun roasting on it. Better control always equals better taste and definitely picking up the subtle differences in the cup. I mean, who doesn't like improvement? Stay tuned, new updates coming soon.