What is a "Gold Label" Coffee?

by Matthew Kellso June 01, 2019 1 min read

What is a "Gold Label" Coffee?

    This is probably one of the most popular questions I get asked. When we package our coffee, we use a natural kraft bag and include either a brown or gold envelope card with the coffee origin stamped on it. Many people wonder what the difference is between the two envelopes and I hope that this brief post will help clarify.

 
     Before I add coffees to the website, I have a cupping session to figure out the proper roast profiles and flavor notes. This is also the time when I distinguish between regular or gold label coffees. There are a few factors that go into making a coffee gold label:

1. They are premium beans and are standouts during the cupping session.
2. The beans come from smaller lots, so their access is more limited.
3. We have noticed that certain combinations of origin and processing method are the most popular among our customers.
4. The initial cost of the beans are more expensive so in turn, they become more pricey on the website. We hope you trust us when we say the price is completely worth it!

     Categorizing our coffees is one of the best strategies we have incorporated into the business. Our gold label coffees are the best selling by far. Calling some of our coffees "gold label" has given us a designation for higher cost coffees we may not otherwise sell.

Do you have a favorite Gold Label coffee, past or present?

Matthew Kellso
Matthew Kellso



Also in Sagebrush Coffee Education

Washed-Coffee: The Most Popular Processing Method
Washed-Coffee: The Most Popular Processing Method

by Zoe Maiden October 18, 2019 3 min read

     When you purchase a bag of coffee (preferably from Sagebrush), you will notice three primary descriptors: the roast profile, flavor notes, and processing method. The processing method is a factor that is relatively unknown and often overlooked by coffee consumers, yet it is critical to the overall flavor profile of coffee. In a brief description, a processing method refers to the technique used to transform a ripe coffee cherry into the green coffee exported to roasters. How coffee is plucked, washed, and dried will influence the mouthfeel, aroma, and taste. There are three processing techniques coffee producers use: Natural (or dry), Honey (or pulped natural), and the widely popular, Washed (or wet) process. Today, we will further discuss the washed processing method.
Read More
Ethiopia: A Guide to My Favorite Coffee Origin
Ethiopia: A Guide to My Favorite Coffee Origin

by Matthew Kellso October 03, 2019 5 min read

As some of you may know, Ethiopian coffees are always my favorite. A dry-processed, fruit-forward Ethiopian bean is always a winner in my book. For many years, they have been the world's best-reviewed single-origin premium coffee beans. As the 5th largest coffee producer in the world, Ethiopia has mastered the art of harvesting and processing the beans, and the flavor profiles are perfectly complex and delicious.
Read More
Honey-Processing: Turning Coffee Into a Confection
Honey-Processing: Turning Coffee Into a Confection

by Zoe Maiden September 26, 2019 3 min read

Someone once said that "the best things in life never come easy." These words stand true for many things, including the coffee bean. Like wine, coffee has a variety of nuances when it comes to flavor, aroma, and body, and these characteristics are based on multiple factors. From the crop to the cup, the simplest adjustment to any of the steps in-between can create a diverse drinking experience. The primary way coffee flavor is distinguished is how it is processed after the initial harvest.  One of the less well-known, but most successful ways to process coffee is called the "honey process."
Read More

Join Our Over 10k Subscribers!

Coffee Grinds Explained

We currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters

Fine:  Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.

Extra Fine: Like powdered sugar, recommended for Espresso.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.