The Beans

It’s all about them Beans!

Let’s start off by saying that we are partial to Central American coffees, because of their smooth and naturally sweet flavor; particularly those from Nicaragua, Guatemala, Honduras, and Costa Rica.

But, I get ahead of myself. Let’s take a moment to talk about coffee beans in general. First of all, there are only two kinds of coffee beans in this world. Robusta, which grows like a weed, is cheap, and has a very nasty bitter taste. Then there’s Arabica, which is difficult and expensive to grow, and has a smooth, soul satisfying good aroma and taste.

Most of the coffee sold in the US has Robusta beans in it. And to get around the nasty bitter taste, most American roasters burn the snot out of the beans. Besides, by over roasting the beans, you’ll never know when they go stale; hence the typical burnt and bitter taste of most American coffee.

I want to make an important point here. I think you should drink whatever you like. If you like burn and bitter industrial coffee like Folgers, Maxwell House, Hills Brother, Costco’s Kirkland, or yes even Starbucks, then good for you. Drink what you like.

I hear people all the time say, “I like a good bold cup of coffee.” And I think, “Well Dude, you should save yourself some money and buy a 20 pound bag of Kingsford charcoal, grind and brew that, because it’s not that much different from what you’re drinking.”

I personally like a smooth cup of coffee that tastes like coffee not charcoal. But that’s just me. The question is how do you get a good cup of smooth coffee? Well, in a nut-shell (forgive the pun), you start off with really good organic beans, you don’t over roast them, and you drink the coffee while the roasted beans are fresh (less than a month).

So, we roast what we like to drink; Central American coffees.