Around 90% of our country’s population consumes caffeine on a daily basis. Much of the appeal of coffee is the fact that it can easily wake you up, and perhaps more importantly, keep you alert. Whether you are searching for an energy boost or solely drinking for pleasure, it is important to understand where caffeine comes from and how to pick a coffee that contains the caffeine amount you desire.
Most of the coffees consumed worldwide are produced in Latin America. The countries within Latin America have an ideal coffee-growing environment with its moderate sunshine and rain, 70-80 degree temperatures, and rich, porous soil. Coffee originated in Africa around the 15th century and finally made its way to Latin America in the early-18th century. By the mid-18th century, Latin American countries evolved into being some of the top coffee producers.
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.
If you have ever ordered a Swiss Water Process Decaffeinated coffee from Sagebrush coffee, you might notice some distinct differences between it and any other coffee you’ve purchased in the past. While most Sagebrush coffee beans range in color from light brown to a rich, dark brown, with variation of color throughout the bean, our decaf coffees are not like this—they are quite dark brown, with little to no variation in color within the bean. We admit it can be a surprising difference to see...
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.
As you may know, we have flavor note descriptions for each of our coffees. They can be found on our website or the cards included with the coffee bags. The flavor notes we offer are meant to act as a guide for you to start thinking about flavors on a spectrum...
Much like any other crop, there is a prime season for harvesting coffee. I will not go into all of the details of the coffee plant (that may wait for another blog post), but when the plant grows to maturity, it will yield a cluster of fruit. Also referred to as cherries, these fruit clusters are initially green and then ripen into a beautiful shade of red similar to a cherry. Within the cherries is a pulp and two oval-shaped beans that once harvested, processed, and roasted become the coffee beans we know and love.
Nicaraguan beans are a rare offering on Sagebrushcoffee.com, but when we do have them available they are always a special treat. Incredibly versatile in flavor, many Nicaraguan coffees are known to have a mild, fruity brightness while some offer nutty notes with vanilla and chocolate flavors. Its prime location nuzzled between Costa Rica and Honduras provides perfect climate conditions for growing different coffee plant varietals.
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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 hereto shop for one of their brewers.
