Where is coffee grown?
Picking beans by hand
Drying Beans
Coffee Roasts
Light Roasts
Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface.
- Light City
- Half City
- Cinnamon
- New England
Medium Roasts
Medium brown in color with a stronger flavor, and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.
- City
- American
- Breakfast
Medium-Dark Roasts
Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste.
- Full City
Dark Roasts
Shiny black beans with a oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred and the names are often used interchangeably which can be very confusing. Be sure to check your beans before you buy them!
- High
- Continental
- New Orleans
- European
- Espresso
- Viennese
- Italian
- French
Cacao
Drying Cacao
Roasting Cacao
Sustainable coffee and cacao
- Social and environmental management system
- Ecosystem conservation
- Wildlife protection
- Water conservation
- Fair treatment and good working conditions
- Occupational health and safety
- Community relations
- Integrated crop management
- Soil management and conservation
- Integrated waste management
Tea
Types of Tea
How to brew tea
- Preheat the teapot by filling with hot water. Be sure to pour the hot water out of the pot before adding the tea leaves.
- Add one teaspoon of tea leaves per cup. You may need to add more depending on your personal taste.
- If brewing black or oolong tea; bring fresh, cold water to a roaring boil and pour it over the leaves. If brewing white or green tea, use water that is just starting to steam, since these tea leaves are more delicate than black leaves.
- Infusion times: May need to be adjusted according to taste
