Fair Trade, Organic Coffee, Kosher Coffee

Coffee is grown in high elevation, tropical countries such as Mexico, Indonesia, Kenya, Colombia, Costa Rica, Brazil, Guatemala, Panama, and even Vietnam. Due to its colder climate, coffee cannot be grown in the United States, except in Hawaii where delicious Kona and Kauai coffees are grown.

There are two basic types of coffee trees: Arabicas and Robustas. Robustas are hardy, high-yielding trees that grow at lower elevations in the tropics. They yield low-quality coffee with a harsh astringent taste, so Robustas are generally blended with other coffees to mask their poor flavor. Most gourmet coffee roasters will not buy Robustas - instead most Robustas are made into instant, freeze-dried coffee.

Arabicas, however, are delicate trees that yield top-quality coffee. They are grown in high elevations, usually above 3,000 feet, in partly cloudy or shady climates, where the coffee cherry develops slowly. The ripe, red cherry of Arabica trees are harvested by hand, so only the ripest, highest quality beans are processed. Indeed, since coffee trees have cherries that are in various stages of development, this is the only way to insure consistency and quality. We only roast Arabica beans grown above 4,000 feet.

After harvesting, the coffee beans (actually the seeds of the cherry) are processed to remove them from the cherries through a water washing process or in some places, by simply drying them in the sun. They are then sorted both by machine and by hand. This sorting process removed imperfections, and separates the beans into grades. For example, in Colombia, the top 3 grades are Supremo, Excelso, and Milds.

Unroasted but processed coffee is called "green coffee," and it is in this form that the coffee is exported from the origin countries in 60 or 70 pound burlap bags. Green coffee beans can be stored for about a year before losing the top end flavors.

Roasting coffee to the perfect roast and balance is a craft that takes years of practice to master. Here at the Rogers Family Company, we have 25 years of experience roasting coffee, and our coffees are consistently delicious.Only when the coffee is roasted, its lifespan will decrease especially when exposed to air. Because coffee loses its quality and freshness after roasting, roasters must take care to package the coffee as quickly as possible. All of our coffees are bagged into vacuum packed sealed packages just hours after roasting. Fresh roasted coffee continues to gas off after being packaged, hence all of our bags have a one-way valve that lets the carbon dioxide out, but keep oxygen from getting in.

For more information on our company, our quality gourmet coffee, visit our corporate website, www.rogersfamilyco.com.

Torrefacto Coffee by Catunambu

* 50% torrefacto beans
* Use for an authentic cafe con leche
* Ground and vacuum packed for freshness

If you visit a café or restaurant in Spain and order coffee, it is very likely you'll be served torrefacto coffee - a thicker, more flavorful brew than what is usually served here in the United States. Despite being the coffee of choice for many Spaniards, torrefacto coffee is quite hard to find as it rarely imported into the United States. If you've been attempting to recreate the delicious café con leche you enjoyed in Spain, your search is over.

To produce torrefacto coffee, a portion of the whole coffee beans are coated with a fine mist of sugar prior to roasting. These sugar coated beans are blended with natural roast beans and the proportion of torrefacto beans in the mix determines the intensity of the coffee. This ground blend is 50% torrefacto and yields a full-bodied, robust cup of coffee with none of the bitterness you expect in a regular cup of coffee.

Catunambú believes that great coffee is born from a combination of the very best coffee beans available and careful roasting. Catunambú blends 10 different varieties of beans from the very best coffee regions in Latin America and Africa to achieve their unique flavor and aroma. By using the best kinds of coffee in the world, Catunambú's coffee blend is unsurpassed.

Founded by Juan Ferrer over a hundred years ago, Catunambú is the coffee of Andalusia. Quality is the top priority for this 100% Andalusian company based in Sevilla. For decades Spaniards have enjoyed Catunambú coffee at their cafés throughout Sevilla and now you can enjoy this taste of Andalusia in your own home!

This coffee is vacuum packaged with a patented "Goglio Valve" to guarantee that it reaches the customer at the peak of aroma and flavor. Ground coffee is vacuum packed immediately after roasting to preserve its freshness.