Deep, rich and satisfying. This dark roasted blend of coffees from Sumatra, Mexico and Guatemala will please the most discerning of palates. Full of body and snap, yet remarkably smooth. Great aroma and flavor. Great as an espresso or as a drip coffee.\n\nRebellion Blend Decaffeinated Coffee is Kosher certified.\n\nPlease note that in order to ensure freshness of this product, it is specially ordered from our supplier and then individually processed for you. As a result, please allow 5-7 days processing time before shipment to you.
This classic Italian roast uses 100% Colombian beans roasted to a very dark brown black which brings a natural shine to the bean. Ideal for making espresso and espresso based drinks.\n\nItalian Espresso Blend Coffee is Kosher certified.\n\nPlease note that in order to ensure freshness of this product, it is specially ordered from our supplier and then individually processed for you. As a result, please allow 5-7 days processing time before shipment to you.
Begin the day with a delicious cup of coffee. The artfully crafted blend of Arabica and African coffee produces a stunning taste. The unique coffee combines the sweet Latin American Arabicas with the spiced fragrances of African coffees. Beverage Type: Coffee; Flavor: Latin American Arabica /African Blend; Packing Type: Bag; Capacity (Volume): 32 oz.
This is Starwest's nitrogen-flushed double wall silverfoil pack. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla 'tlilxochitl, ' 'black flower.' It flavored their 'cacao water, ' 'cacahuatl' in the Aztec tongue Nahuatl, 'chocol haa' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are 'inferior' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you've extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 S
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Expresso Coffee is roasted with coffees from Central and South America that is blended with select beans from the Far East. This blend is perfectly roasted to produce a rich, sweet, spicy espresso that is world class. 12oz Bag of Whole Bean Coffee
This is Frontiers double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. There are approximately 90 vanilla bean pods per pound. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla tlilxochitl, black flower. It flavored their cacao water, cacahuatl in the Aztec tongue Nahuatl, chocol haa in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavors many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are inferior only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once youve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean
One quarter pound is approximately 26 whole vanilla bean pods. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl, '' ''black flower.'' It flavored their ''cacao water, '' ''cacahuatl'' in the Aztec tongue Nahuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split o
Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl, '' ''black flower.'' It flavored their ''cacao water, '' ''cacahuatl'' in the Aztec tongue Nahuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds of Flavor Use a paring knife to carefully slit
Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. Vanilla planifolia is native to Central America, where it is still grown commercially, as it also is in Madagascar and Indonesia. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl, '' ''black flower.'' It flavored their ''cacao water, '' ''cacahuatl'' in the Aztec tongue Nahuatl, ''chocol haa'' in the Mayan tongue. (The Mayans were to the Aztecs as the Mycenaeans to the Dorians, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds of Flavor Use a paring knife to carefully slit open the vanilla bean from end to end; scrape
New York Coffee offers the perfectly balanced Espresso. The beans have a sweet caramel taste combined with a spicy aroma. Of course, it has our signature intensity and a light acidity balanced to satisfy. One taste and youll be hooked. 5lb Bag of Whole Bean Coffee
New York Coffee offers the perfectly balanced Espresso. The beans have a sweet caramel taste combined with a spicy aroma. Of course, it has our signature intensity and a light acidity balanced to satisfy. One taste and youll be hooked. 1lb Bag of Whole Bean Coffee
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Hazelnut Coffee is roasted by using 100% Arabica coffee beans to produce flavored coffee. Hazelnuts classic flavor is what has made this blend of coffee Lacass best seller. Only the purest natural flavor extracts are used in Lacas flavored coffees and each flavor is introduced soon after the coffee has cooled from roasting to ensure full flavor retention. 12oz Bag of Whole
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Cinnamon Hazelnut Coffee is roasted by using 100% Arabica coffee beans to produce flavored coffee. Cinnamon Hazelnut is a delicious blend of cinnamon and hazelnut with a touch of vanilla. Only the purest natural flavor extracts are used in Lacas flavored coffees and each flavor is introduced soon after the coffee has cooled from roasting to ensure full flavor retention. 12oz
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Kenya AA Estate Coffee is roasted with the finest grade of coffee beans from Kenya. Kenya AA Estate blend has a pleasing snappy flavor with pointed acidity and winey earthy aftertones. 5lb Bag of Whole Bean Coffee
This is Starwest's nitrogen-flushed double wall silverfoil pack. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla 'tlilxochitl, ' 'black flower.' It flavored their 'cacao water, ' 'cacahuatl' in the Aztec tongue Nahuatl, 'chocol haa' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are 'inferior' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you've extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 S
This is Starwest's nitrogen-flushed double wall silverfoil pack. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla 'tlilxochitl, ' 'black flower.' It flavored their 'cacao water, ' 'cacahuatl' in the Aztec tongue Nahuatl, 'chocol haa' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are 'inferior' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you've extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Colombian Supremo Coffee is the finest of the Colombian coffees. Colombian Supremo is full bodied with excellent flavor, acidity, and great aroma, making this a truly superior coffee. 12oz Bag of Whole Bean Coffee
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Dark Note Coffee uses the highest quality coffee beans from South America and the Far East to achieve a true French style roast while maintaining a deep body and flavor. 5lb Bag of Whole Bean Coffee
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Rittenhouse Roast Coffee uses coffee beans of South American and African origins to produce this rich blend that brings out the most complex flavors of the beans used for a truly refined cup of coffee. 12oz Bag of Whole Bean Coffee
The nutrient rich volcanic soil where the Cameroon Boyo is grown is provided tons of sunshine, which allows the coffee berries acquire the perfect sugar content. This gives the coffee the uniquely bold sweet taste that leaves coffee lovers coming back for more. 5lb Bag of Whole Bean Coffee
Our House Blend is guaranteed to leave you satisfied. This coffee blends together the finest South and Central American coffees that carry a sweet, yet bold flavor. Together they give a deep full rich body, a perfect taste. 1lb Bag of Whole Bean Coffee
This is Frontiers double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. There are approximately 20 vanilla bean pods per quarter pound. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla tlilxochitl, black flower. It flavored their cacao water, cacahuatl in the Aztec tongue Nahuatl, chocol haa in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavors many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are inferior only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once youve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanil
This is Frontiers double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. There are approximately 90 vanilla bean pods per pound. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla tlilxochitl, black flower. It flavored their cacao water, cacahuatl in the Aztec tongue Nahuatl, chocol haa in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are inferior only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once youve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanill
One quarter pound is approximately 26 whole vanilla bean pods. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl, '' ''black flower.'' It flavored their ''cacao water, '' ''cacahuatl'' in the Aztec tongue Nahuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open.
One quarter pound of Tahitian beans is approximately 37 whole vanilla bean pods. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl, '' ''black flower.'' It flavored their ''cacao water, '' ''cacahuatl'' in the Aztec tongue Nahuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Creme de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Ethiopian Yirgacheffe coffee is a premium coffee from the highlands of Ethiopia. Yirgacheffe blend has a rich mocha flavor with floral aroma and a burgundy wine finish. 5lb Bag of Whole Bean Coffee
Brazil is the leading coffee producer in South America and its easy to understand why. The Brazil blend is named after the port which all of Brazils coffees are processed through. It known around the world for its mild smooth flavor which has just a hint of dry spiceness and sweetness. Its rich body and complex intense aroma will keep you wanting more. 5lb Bag of Whole Bean Coffee
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Original City Roast Coffee uses Arabica coffee beans to make this rich aroma, complex layer of flavors, and a sweet finish coffee to characterize this blend. 5lb Bag of Whole Bean Coffee
This coffee is sure to make your senses run wild. This smoky dark roasted coffee is blended as a fabulous medium roast. It created the perfect blend of rich body and acidity with smoky overtones. The aroma is incredible, but the taste will have you wanting more. 1lb Bag of Whole Bean Coffee
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Colombian Decaf Coffee is their finest blend of Colombian Supremo and Colombian Excelso which is decaffeinated in the Taloca style. Colombian Decaf has a rich flavor and full body with a clean, sweet finish. 12oz Bag of Whole Bean Coffee
There is a reason this is our best blended coffee of the past twenty years. The combination of the world renowned Jamaica Blue Mountain, Hawaiian and Costa Rica Tarrazu delivers an exotic, rich, and smooth cup of coffee. Its like it was meant to be. 1lb Bag of Whole Bean
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Tiramisu Coffee is roasted by using 100% Arabica coffee beans to produce flavored coffee. Tiramisu is a blend of chocolate, vanilla, rum and cream flavors. Only the purest natural flavor extracts are used in Lacas flavored coffees and each flavor is introduced soon after the coffee has cooled from roasting to ensure full flavor retention. 12oz Bag of Whole Bean Coffee
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Chocolate Raspberry Coffee is roasted by using 100% Arabica coffee beans to produce flavored coffee. Chocolate Raspberry is a rich blend of chocolate and pure raspberry to produce a classic European combination. Only the purest natural flavor extracts are used in Lacas flavored coffees and each flavor is introduced soon after the coffee has cooled from roasting to ensure full flavor reten
Theres a reason Colombia is one of the largest producers of coffee. The taste of their beans is unmatched. This coffee grows in high altitudes in the Colombian Andes Mountains. Its world famous for its rich medium full body, smooth finish, and pleasant acidity. 5lb Bag of Whole Bean Coffee
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas Hazelnut Decaf Coffee is roasted by using 100% Arabica coffee beans to produce flavored coffee. Hazelnuts classic flavor is what has made this blend of coffee Lacass best seller. Only the purest natural flavor extracts are used in Lacas flavored coffees and each flavor is introduced soon after the coffee has cooled from roasting to ensure full flavor retention. Decaf so you can enjoy t
Please note that this product ships directly from Lacas and takes 4-7 days to ship Lacas White Chocolate Mousse is roasted by using 100% Arabica coffee beans to produce flavored coffee. White Chocolate Mousse is a classic, silky, smooth and creamy coffee. Only the purest natural flavor extracts are used in Lacas flavored coffees and each flavor is introduced soon after the coffee has cooled from roasting to ensure full flavor retention. 12oz Bag of Whole Bean
Grown in the Chanchamayo Valley, in the Amazon Basin of the Andes, Peruvian Select is fairly mild with medium acidity and a subtle sweetness. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Manual grinders are also great because you can ac
Breakfast Blend is one of our most popular blends. It has a rich taste and medium acidity. We think you'll find this blend to be balanced and smooth. This is our classic, lively and vibrant New England breakfast cup. It offers a snappy, crisp and citrusy Central American coffee matched with the sweetness, body and depth of an Indonesian bean to create a wakeful blend that wont try to compete with your orange juice in terms of its brightness. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat o
Ethiopian Yirgacheffe is prized by connoisseurs for its delicate fragrance of orange blossoms, with an elegantly sweet and clean finish. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Manual grinders are also great because you can achieve
Rain Forest Nut is a subtle, sweet, delightful coffee with tastes of vanilla, caramel, cashew, and brazil nuts. Fair Trade certified only. Fragrant, buttery and rich with nutty flavors, our Fair Trade Rain Forest Nut is a sweet diversion. It's also a bit of a departure from our Fair Trade line of coffees... while it's certified Fair Trade, it's not an organic coffee. The flavors of this cup are especially agreeable with milk, and adding sweet cream is an invitation to indulgence. Our Flavored coffees do not use sugars or sweeteners of any kind. This coffee is especially lovely with cream. Try brewing it double-strength, and serve it over vanilla ice cream! At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seco
This tropical garden coffees fragrance offers notes of clove and cardamom. In the cup it expresses cedar and port wine, earth and moss. We savor its syrupy body, and its smoke and caramel finish. Deeply toned and mellow like the peal of an ancient temple bell, or the thrum of the wind in the giant bamboo of Sumatra's highlands. This tropical garden coffees fragrance offers notes of clove and cardamom. In the cup it expresses cedar and port wine, earth and moss. We savor its syrupy body, and its smoke and caramel finish. Rating: 89 Points (out of 100) Deep, roast-influenced aroma: gently scorched cedar, cardamom, orange. In the cup the softly pungent roast and earth tones turn toward a raisiny dark chocolate, with continued distinct orange references. The finish is round, resonant, and stays well on the rich side of a slight astringency. Kenneth Davids, CoffeeReview, October, 2007 A versatile coffee that performs well in auto-drip brewers, or manual-drip (pour-over filter cone or Chemex) though we enjoy it most in a coffee press (Indonesian coffee just love to steep a little bit.) Makes a syrupy espresso. Beans from Sumatra have always been highly prized not only because of their full flavor, but also because of their distinct appearance. Sumatran coffee beans, when green, are often asymmetrical in shape and have a deep aquamarine tint. Beginning in the 18th Century when the popularity of Sumatran coffee rose significantly, the unique shape and hue helped European merchants recognize authentic Sumatran coffee beans. However, Sumatran coffees distinct appearance isnt the only factor contributing to the coffees uniqueness. The unusual drying techniques employed by Sumatran coffee farmers also contribute to the coffees distinctiveness. These techniques involve an extended period of the coffee beans exposure to the pulp of the berry after the berry has been harvesteda process which is believed to produce deeper tones in the brewed coffee. While much of Sumatra's coffee is grown today in the region of mighty Lake Toba a huge volcanic crater lake in the center of the island the majority of our coffee comes from a number of different fair trade coops around Lake Tawar in the northern reaches of Aceh province, the same land where coffee was first introduced here by colonists in the 18th century. One of our suppliers, the Gayo Organic Farmers Association, has started a project to bring safe drinking water to more than 1, 500 people. The cooperative has also saved funds to help farmers with the reconstruction of their homes, many of which were destroyed in the war, and to aid in the construction of two new schools. This coffee has truly delightful qualities in its origin as well as in the cup. Good coffee! By CJ from Seymour, CT on 1/12/2008 Pros:Fair Trade, Bite, Dark Cons:Availability Best Uses:ALWAYS Bottom Line:Yes, I would recommend this to a friend I had been meaning to order a bag of Green Mountain Sin
Our Fair Trade Kenyan fairly bursts with big, grapefruit-toned brightness and black raspberry and burgundy flavors. A sunny day on the Savanna! The adventure begins the moment you release its distinctive jasmine and coffee-flower fragrance. Our Fair Trade Kenyan fairly bursts with big, grapefruit-toned brightness and black raspberry and burgundy flavors. Look for notes of brown sugar, bergamot and black tea in its long, rewarding finish. Rating: 96 Points (out of 100) The aroma is very deep and sweet-toned with lush references to banana, coconut, dusk flowers. In the cup the acidity is extraordinarily rich and round-toned, the mouthfeel supple, the nuance opulent with coconut, red wine, chocolate and floral notes. Rich, long, flavor-saturated finish. Kenneth Davids, CoffeeReview, October, 2007 Performs well in auto-drip brewers, or manual-drip (pour-over filter cone or Chemex). Exceptional in a coffee press and vacuum pot. Makes an intriguing single-origin espresso. While Kenyan coffee has long been one of the most sought after origins in the world, rules within the Kenyan auction system made it impossible to achieve the transparency that Fair Trade Certification requires. Those rules were relaxed only months ago, and now the very first of what we hope will be a great many Fair Trade Certified Kenyan coffees has reached our shores. The Rumukia Farmers Cooperative Society is one of those newly-certified grower groups. Situated in the Nyeri district, among the rich, red, volcanic foothills of Mt. Kenya in eastern Kenya, the region enjoys a unique micro-climate a temperate zone with regular, seasonal rainfall. Even before being certified, the cooperative organized ''field days'' to train its members in agricultural best practices, and offered credit services for education and medical emergencies. The cooperative is currently working to upgrade its drying tables, and improve its road network so that farmers can deliver coffee to the mills more efficiently. My New Favorite By Jim from Fredericksburg, Virginia on 3/16/2008 Pros:High Quality, Good Value Best Uses:Start off my day Bottom Line:Yes, I would recommend this to a friend I start off my day at the office with this great tasting coffee. It just doesn't get any better than this. Have been purchasing Kona beans direct from the Islands but it just cost too much to drink everyday. I have also been brewing Kenya AA for many years but this coffee beats them both hands down.
A wonderful coffee from the cloudforest of Guatemala - aromatic, creamy bodied, and a subtle lingering finish of vanilla. This is a wonderfully balanced coffee, and as such takes kindly to most any method of brewing. Were very proud of this estate-direct coffee. It's a floral, juicy cup, with spicy notes, lovely body and crisp and sparkly acidity. Its a high elevation coffee and is a select pick from the harvest, specially prepared for Green Mountain Coffee Roasters by our friends at Finca Dos Marias. Rating: 90 Points (out of 100) '' A cabernet sort of coffee: boldly and richly dry, with fruit that reads as a wine-toned dry cherry or black currant with a rounding halo of chocolate. Tartly rich, long finish. For lovers of the old-fashioned American cup.'' Ken Davids, CoffeeReview, Nov. 2005 We roast this coffee lightly to accentuate its brightness, and to reveal its balance, its innate depth of flavor and its lovely, full body. We love to share this coffee with visitors in the afternoon when the weather turns brisk and cool. ''Every time I drink this coffee, I'm reminded of all the fun we've had during our multiple visits to this beautiful farm. Mireya, thanks for everything!'' Lindsey Bolger There are almost a dozen distinct growing districts in Guatemala, the most famous of which is Antigua. These regions celebrate their diversity; there are massive differences in the personalities of each coffee. Finca Dos Marias comes from the San Marcos area in Southwestern Guatemala, sandwiched between the coastal regions overlooking the Pacific Ocean, and the spectacular volcanic range capped by Tajumulco and Tacana. Finca Dos Marias, a farm owned by the same family since 1870, sits at an altitude of about 5, 000 feet. The farms coffee enjoys the moist weather that cycles in from the Pacific Ocean, giving off moisture and protecting the coffee bushes from excessive sun. The simple, floral flavors of Guatemalan Finca Dos Marias (Two Marias Farm) are as delightful and bold as the mountains of San Marcos in which this coffee is grown. These mountains grace the northern Pacific border of Guatemala, and are part of a volcanic range known as the ''Ring of Fire.'' The volcanic activity of these mountains has left Finca Dos Marias soil replete with nutrients, and ideal for growing rich, sweet coffee.
All Celestial Seasonings coffees are 100% natural, organic, Fair Trade Certified and shade grown to deliver an intensely aromatic, flavorful and socially responsible coffee experience. Our unique resealable bag has a zipper lock to keep your beans fresher longer.
All Celestial Seasonings coffees are 100% natural, organic, Fair Trade Certified and shade grown to deliver an intensely aromatic, flavorful and socially responsible coffee experience. Our unique resealable bag has a zipper lock to keep your beans fresher longer.
All Celestial Seasonings coffees are 100% natural, organic, Fair Trade Certified and shade grown to deliver an intensely aromatic, flavorful and socially responsible coffee experience. Our unique resealable bag has a zipper lock to keep your beans fresher longer.
Picture shows the drip grind pack, but this is whole bean. Known for producing a balanced cup, this distinctive coffee from the state of Caldas in Central Colombia delivers creamy body, mild acidity and subtle notes of ripe plum.
Popular on both coasts and points in between. Two roasts promote the hardiness of our Mexican beans and highlight the chocolate and spice that make this coffee a connoisseur's favorite. We blend the distinct characteristics of Oaxaca and Chiapas to bring true meaning to this smooth, soft and soulful cup of black gold. Our multi-roast blend accentuates the mellow body and light acidity along with the dark chocolate finish that beans from these two states are known for producing.
Rich and full bodied, we use the freshest green coffee and transform it into this beauty. A classic name for an elegant incarnation. Deliciously crafted as the seasons change the profile continues to improve with each passing harvest. If this coffee was a dessert, it would be known as ''death by chocolate''!
In our 'original' version of Organic Breakfast Blend, the flavors of sweet vanilla custard, caramel and delicate cocoa are combined to make this traditional coffee so intriguing. Let the mild spirit and overall welcoming nature of our most popular blend take you by surprise.
Exceptional Colombian coffee. A light to medium roast... deliciously balanced with hints of caramel and walnuts. A classic Colombian coffee, and why not? Pa Newman's nothing if not a classy guy! We take care to match our roast-styles to our coffees. As a result, our Colombian Especial is one of the lighter roasts among our Newman's Own coffees (along with Nell's Breakfast Blend). Colombian Especial's medium-light roast offers delicious balance with hints of sweet caramel and walnuts, and nuanced ripe fruit. The Best of the Best ''Sweet, smooth-bodied and rich.'' OrganicStyle Magazine By Joe from Little Rock, Arkansas, USA on 7/14/2007 Pros:Smooth Taste, Aroma Best Uses:Anytime Describe Yourself:Simple Tastes Bottom Line:Yes, I would recommend this to a friend When I walk down the coffee isle at the grocer I love the smell. Then I would read reviews about the ''sweet smell'' of specialty coffee. I'm thinking 'coffee smell is coffee smell'??? right? The other day, my wife brought home a bag of Green Mountain Newman's Colombian Especial. When I cracked open that bag I discovered the real meaning of ''the sweet smell of coffee.'' And the taste is even better. No bitter bite. Just a smooth even cup that's good first thing in the morning or at the end of the day. Sure, they have specialty coffees at the grocer, but nothing comes close to the superb smell and taste of Newman's Colombian Especial. Nell Newman--of Newman's Own Organics--enjoys good coffee. When looking for the right roaster to partner with, we're happy to say she turned to Green Mountain Coffee Roasters. Our partnership focuses on the two companies shared philanthropic goals while offering an exceptional product line from which to choose. The six Newman's Own Organic/GMCR Fair Trade organic coffees are made from the worlds finest handpicked arabica beans. ''The beans have been roasted according to the handcrafted tradition for which Green Mountain Coffee Roasters is famous, '' says Nell. ''Fair Trade certification means that farmers in coffee producing countries worldwide can enjoy a better life. Grown and processed according to the strictest organic standard, these delightful coffees are gentle on the earth and pleasing to your pallet.'' Newmans Own Organics, Green Mountain Coffee Roasters, and Coffee Kids have teamed up to help women in Oaxaca, Mexico through an innovative agricultural program which helps women raise chickens. The project provides them with a means to diversify and strengthen their household economy as well as improve their family diet through organic meat and eggs.
A hearty, full-bodied blend of medium and dark roasts; the only thing missing is the caffeine. Very, very smooth. Swiss Water Processed. Did we mention that Pa likes his coffee roasted dark? Or that Nell prefers a lighter touch? Put 'em both together and this is what you get... a study in contrasts that satisfies everybody. This inspired blend of medium roasted Central American coffees and darker-roasted Indonesians is rich and robust, with ample body to stand up to all the cream and sugar that you might want to add to the party. Which is precisely how Pa takes his... this is his favorite blend, after all. A water process decaffeinated coffee. ''For fans of both dark and light roasts.'' Lindsey Bolger ''I recently switched to decaf coffee and tried your Newman's Special Decaf. It's fabulous! Great taste and body in a decaf and it's organic! You're amazing.'' Sherry Karraker ''I recently tried Newman's Special Decaf coffee and I have to tell you that it is the best decaf coffee I have ever had. I think it is hard to find a mild tasting decaf that has great coffee flavor and is not bitter as some decaf coffee's are. Thanks for a GREAT product! '' Myrna Van Doren Nell Newman--of Newman's Own Organics--enjoys good coffee. When looking for the right roaster to partner with, we're happy to say she turned to Green Mountain Coffee Roasters. Our partnership focuses on the two companies shared philanthropic goals while offering an exceptional product line from which to choose. The six Newman's Own Organic/GMCR Fair Trade organic coffees are made from the worlds finest handpicked arabica beans. ''The beans have been roasted according to the handcrafted tradition for which Green Mountain Coffee Roasters is famous, '' says Nell. ''Fair Trade certification means that farmers in coffee producing countries worldwide can enjoy a better life. Grown and processed according to the strictest organic standard, these delightful coffees are gentle on the earth and pleasing to your pallet.'' Newmans Own Organics, Green Mountain Coffee Roasters, and Coffee Kids have teamed up to help women in Oaxaca, Mexico through an innovative agricultural program which helps women raise chickens. The project provides them with a means to diversify and strengthen their household economy as well as improve their family diet through organic meat and eggs.
This French Roast is dark roasted with dignity. Deep and full flavors of caramel and dark chocolate. Pa Newman has a fondness for dark-roasted coffees, and his influence is clear in this smoky and mysterious coffee. This blend artfully brings together multiple roasts of select Indonesion beans, roasted dark and... well, darker, still! The result: caramel and dark chocolate flavors that are rich, full, and satisfying. By Anric from Fulton, NY on 12/2/2007 Pros:Smooth Taste, Aroma, Full Body, Finish Best Uses:Anytime Describe Yourself:Simple Tastes, Health Conscious Bottom Line:Yes, I would recommend this to a friend This coffee is wonderful! Perfect in the mornin' perfect in the evenin'! Nell Newman--of Newman's Own Organics--enjoys good coffee. When looking for the right roaster to partner with, we're happy to say she turned to Green Mountain Coffee Roasters. Our partnership focuses on the two companies shared philanthropic goals while offering an exceptional product line from which to choose. The six Newman's Own Organic/GMCR Fair Trade organic coffees are made from the worlds finest handpicked arabica beans. ''The beans have been roasted according to the handcrafted tradition for which Green Mountain Coffee Roasters is famous, '' says Nell. ''Fair Trade certification means that farmers in coffee producing countries worldwide can enjoy a better life. Grown and processed according to the strictest organic standard, these delightful coffees are gentle on the earth and pleasing to your pallet.'' Newmans Own Organics, Green Mountain Coffee Roasters, and Coffee Kids have teamed up to help women in Oaxaca, Mexico through an innovative agricultural program which helps women raise chickens. The project provides them with a means to diversify and strengthen their household economy as well as improve their family diet through organic meat and eggs.
Nell's Breakfast Blend is an engaging composition of light and medium roasted beans. Sweet and vibrant, yet smooth and engaging. This is Nell's coffee. While her coffee preferences were developed in New England, that doesnt mean this coffee offers a traditional New England roast. Instead Nell was looking for something a little smoother, more rounded, with lots of body. And, incidentally, coffee that could stand up to lots of cream and sugar, which is how Nell likes her cup. Youll find balance and harmony not unlike our Organic Breakfast Blend, but offered here with a touch more body and depth. Its more complex perhaps a bit more contemplative. The addition of coffees from Indonesia (Pa's influence) contributes to its body, certainly, but also to its warm flavors. ''Thank you for the sample I received in the mail for the ''Nell's Breakfast Blend'' coffee. Before I brewed it, I thought, 'I hope this is not one more harsh, highly-acid forming, tacky flavored coffee that hurts my insides!!' What a refreshing delight to find it mild, smooth, healthily flavorful and deeeeelicious. Thank you!'' Phylls Germany Nell Newman--of Newman's Own Organics--enjoys good coffee. When looking for the right roaster to partner with, we're happy to say she turned to Green Mountain Coffee Roasters. Our partnership focuses on the two companies shared philanthropic goals while offering an exceptional product line from which to choose. The six Newman's Own Organic/GMCR Fair Trade organic coffees are made from the worlds finest handpicked arabica beans. ''The beans have been roasted according to the handcrafted tradition for which Green Mountain Coffee Roasters is famous, '' says Nell. ''Fair Trade certification means that farmers in coffee producing countries worldwide can enjoy a better life. Grown and processed according to the strictest organic standard, these delightful coffees are gentle on the earth and pleasing to your pallet.'' Newmans Own Organics, Green Mountain Coffee Roasters, and Coffee Kids have teamed up to help women in Oaxaca, Mexico through an innovative agricultural program which helps women raise chickens. The project provides them with a means to diversify and strengthen their household economy as well as improve their family diet through organic meat and eggs.
A hearty, full-bodied blend of medium and dark roasts. Bold yet refined. Strong, yet smooth. Did we mention that Pa likes his coffee roasted dark? Or that Nell prefers a lighter touch? Put 'em both together and this is what you get... a study in contrasts that satisfies everybody. This inspired blend of medium roasted Central American coffees and darker-roasted Indonesians is rich and robust, with ample body to stand up to all the cream and sugar that you might want to add to the party. Which is precisely how Pa takes his... this is his favorite blend, after all. ''For fans of both dark and light roasts.'' Lindsey Bolger Nell Newman--of Newman's Own Organics--enjoys good coffee. When looking for the right roaster to partner with, we're happy to say she turned to Green Mountain Coffee Roasters. Our partnership focuses on the two companies shared philanthropic goals while offering an exceptional product line from which to choose. The six Newman's Own Organic/GMCR Fair Trade organic coffees are made from the worlds finest handpicked arabica beans. ''The beans have been roasted according to the handcrafted tradition for which Green Mountain Coffee Roasters is famous, '' says Nell. ''Fair Trade certification means that farmers in coffee producing countries worldwide can enjoy a better life. Grown and processed according to the strictest organic standard, these delightful coffees are gentle on the earth and pleasing to your pallet.'' Newmans Own Organics, Green Mountain Coffee Roasters, and Coffee Kids have teamed up to help women in Oaxaca, Mexico through an innovative agricultural program which helps women raise chickens. The project provides them with a means to diversify and strengthen their household economy as well as improve their family diet through organic meat and eggs.
Fresh roasted whole beans, not ground. Dark roasting draws out deeper aromatic oils in a coffee bean, and develops layers of hidden flavors, from caramel to bittersweet chocolate. A carefully crafted blend, specially roasted to create a rich, sweet espresso, latte, or cappuccino. Excellent as a drip coffee too. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and tu
Our Colombian Fair Trade Select is a sunny, warming cup with aromas that recall grammas homemade apricot jam. A versatile coffee that performs well in auto-drip brewers, or manual-drip (pour-over filter cone or Chemex). Exceptional in a coffee press and vacuum pot. Not recommended for single-origin espresso. Tastes like a late-summer Saturday morning. Our Fair Trade Colombian is a sunny, warming cup with aromas that recall grammas homemade apricot jam. In the cup, look for lime-citrus brightness and flavors of green apples and sun-plumped raisins. Its finish shimmers with sweet notes of grape and walnut. We source coffees for our Colombian Fair Trade Select from cooperatives high in the mountains of Southwestern Colombia. Prominent among these is the Cooperative Association of Southern Cauca (COSURCA). As if growing exceptional coffee werent challenge enough, farmer members of COSURCA have faced a number of threats to their livelihood, such as the ever-present threat from armed extremists groups who would have their land for illegal coca and poppy production. Even in the face of such opposition, COSURCA farmers have themselves eradicated more than 500 acres of coca production, destroyed 17, 000 coca plants, and ended cultivation of illegal crops on another 1800 acres steps that were possible only with the additional revenue that Fair Trade coffee sales provided.
Fresh roasted whole beans, not ground. This cornerstone of our Fair Trade organic line - a satisfying blend of medium and dark roasts. Deep, rich and full-bodied. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Manual grinders are als
Fresh roasted whole beans, not ground. In support of tropical forests, this unique shade-grown coffee is deep, dark, and lush, with a toasty sweetness. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Manual grinders are also great bec
Fresh roasted whole beans, not ground. Bright, vibrant, and resounding with sweet, ripe fruit notes. A great way to start your morning, yet mellow enough to enjoy throughout the day. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Ma
Jane Goodall introduced us to coffee growers in the Gombe region of Tanzania. In their coffee we found violet-hued, jungle-bloom aromas and bold, tropical fruit flavors. Grown near the boundaries of Tanzanias Gombe National Park, one sip and youll be transported to where the wild things are. Gombe is a dynamic cup, with violet-hued, jungle-bloom aromas and bold, tropical fruit flavors mango, banana and pineapple and a finish that rivals the spirit and intensity of a young wine. A versatile coffee that performs well in auto-drip brewers, or manual-drip (pour-over filter cone or Chemex). Exceptional in a coffee press and vacuum pot. Much too bright for espresso! The spring-like temperatures and predictable rainfall of Tanzania's greater Gombe region provide ideal habitat for both chimpanzees and world-class coffee. Its lush mix of grassland, open woodland, and deep green forests is one of the few places on earth where coffee farmers and chimpanzees live side-by-side. Because it thrives under the shade of a forest canopy, this extraordinary coffee grows in harmony with chimps in one of their last, remaining habitats. It provides farmers an incentive to preserve the forest, a chance at economic stability, and a uniquely memorable taste profile. ''Our effort to involve local citizens in restoring the forests and practicing sustainable agriculture is the most important work we can do to ensure a future for the Gombe chimpanzees and the people of Africa.'' Dr. Jane Goodall Our Tanzanian Gombe Reserve coffee is the first to receive Jane Goodall's ''Good for All'' seal, signifying that it promotes better pay for farmers as well as a commitment to protect the environment and the planet's wildlife. Ive finally found coffee I really like! By Jane Goodall Fan from New York City on 3/3/2008 Pros:High Quality Best Uses:And keeps me on my diet, As a daily treat Since this good coffee is bought from Gombe farmers, it helps Jane Goodall preserve the local chimpanzees and their habitat. That's a big plus for us. Highly Recommend By R. Jacobs from Portland, OR on 2/22/2008 Pros:High Quality Bottom Line:Yes, I would recommend this to a friend Several months ago I tried the Gombe Reserve coffee, and I became hooked. The coffee is rich, smooth, pleasantly aromatic, and it leaves no bitter aftertaste. During the holidays I gave this coffee as gifts to family, friends and colleagues and received rave reviews (and requests for more - and ordering information). As a finicky coffee drinker, I was delightfully surprised to find this coffee passed all my tests. I highly recommend. The coffee's superb.
Exotically lush, sweet and heavy-bodied, born in the mountains of Indonesia. This coffee is a true success story, for us, and for the people in and around Aceh Province, Sumatra. Sumatra is one of the world's more exotic coffee destinations, peopled by folks of tremendous character... character they've demonstrated again and again by their enduring spirit and resourcefulness in the face of one calamitous natural disaster after another. That character can be read in the coffee, as well, which is richly aromatic, lush, hefty, loamy and distinctly tropical. This cup is round and smooth in body and offers a hint of chocolate, dark fruit and citrus. Overall Rating: 90 points (out of 100) Very rich aroma: tartly sweet, round-toned, with cherry- and orange-toned fruit. In the cup syrupy mouthfeel, sweet, with continued orangy fruit and a hint of moist leaves. Kenneth Davids, CoffeeReview, May 2007 ''Deep and loamy... This coffee truly reflects terroir or a ''taste of place''. Heady and aromatic; with chocolate, vanilla and brown sugar tones that reflect Sumatra.'' Lindsey Bolger ''Partnering with our friends from ForesTrade in our home state of Vermont, we our proud to offer this special Fair Trade Organic Sumatran coffee. The improvements that the dedicated small family farmers of Aceh Province in Sumatra have made in their daily lives is proof that Fair Trade, peace and love can be the answer.'' Patty Vincent
Fresh roasted whole beans, not ground. While the flavor of many coffees from Sumatra is dominated by unbridled earthiness ours resounds with lush, ripe fruit notes and a syrupy richness. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill.
Fresh roasted whole beans, not ground. A coffee treasure from Guatemala's lush volcanic highlands. Vibrant and complex, with winey ripe fruit notes and a spicy finish. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Manual grinders a
A full flavored and balanced coffee, medium roasted with a chocolaty, smooth finish. It is a mediumroasted coffee and has a chocolaty smooth finish. Our Organic Mexican Select is sourced from farms in Mexicos classic coffeegrowing regions, and it demonstrates convincingly the principle of Terroir, or the influence that the growing region has on the flavor of the bean. It has a lovely, textured body, lush fruit tones, and a spicy cocoa note thats unique to Mexican coffees. This is a very drinkable cup, and a great introduction to specialty coffees. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Bl
Fresh roasted whole beans, not ground. This cornerstone of our Fair Trade organic line - a satisfying blend of medium and dark roasts. Deep, rich and full-bodied. Decaffeination: 'SWP' stands for 'Swiss Water Process.' In a nutshell, our coffees are decaffeinated before they are roasted, while the coffee beans are still green. In general, most decaffeinated coffee is about 98% to 99% caffeine free. The Swiss Water Process involves using a charcoal filter and ''flavor charged'' water to remove the caffeine from the beans; no chemicals are involved. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso
Fresh roasted whole beans, not ground. This cornerstone of our Fair Trade organic line - a satisfying blend of medium and dark roasts. Deep, rich and full-bodied. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Manual grinders are als
Fresh roasted whole beans, not ground. Dark roasting draws out deeper aromatic oils in a coffee bean, and develops layers of hidden flavors, from caramel to bittersweet chocolate. Dark and complex. Roasted and blended for bold but sweet intensity. Decaffeination: 'SWP' stands for 'Swiss Water Process.' In a nutshell, our coffees are decaffeinated before they are roasted, while the coffee beans are still green. In general, most decaffeinated coffee is about 98% to 99% caffeine free. The Swiss Water Process involves using a charcoal filter and ''flavor charged'' water to remove the caffeine from the beans; no chemicals are involved. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or pe
Fresh roasted whole beans, not ground. Dark roasting draws out deeper aromatic oils in a coffee bean, and develops layers of hidden flavors, from caramel to bittersweet chocolate. Dark and complex. Roasted and blended for bold but sweet intensity. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in
Fresh roasted whole beans, not ground. Dark roasting draws out deeper aromatic oils in a coffee bean, and develops layers of hidden flavors, from caramel to bittersweet chocolate. A carefully crafted blend, specially roasted to create a rich, sweet espresso, latte, or cappuccino. Excellent as a drip coffee too. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and tu
Fresh roasted whole beans, not ground. A subtly, sweet, delightful coffee with tastes of vanilla, caramel, cashew, and real slices of Brazil nuts. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in a manner similar to the way wheat is ground in a flour mill. Manual grinders are also great because
Fresh roasted whole beans, not ground. This cornerstone of our Fair Trade organic line - a satisfying blend of medium and dark roasts. Deep, rich and full-bodied. Decaffeination: 'SWP' stands for 'Swiss Water Process.' In a nutshell, our coffees are decaffeinated before they are roasted, while the coffee beans are still green. In general, most decaffeinated coffee is about 98% to 99% caffeine free. The Swiss Water Process involves using a charcoal filter and ''flavor charged'' water to remove the caffeine from the beans; no chemicals are involved. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso
Fresh roasted whole beans, not ground. Dark roasting draws out deeper aromatic oils in a coffee bean, and develops layers of hidden flavors, from caramel to bittersweet chocolate. Dark and complex. Roasted and blended for bold but sweet intensity. Decaffeination: 'SWP' stands for 'Swiss Water Process.' In a nutshell, our coffees are decaffeinated before they are roasted, while the coffee beans are still green. In general, most decaffeinated coffee is about 98% to 99% caffeine free. The Swiss Water Process involves using a charcoal filter and ''flavor charged'' water to remove the caffeine from the beans; no chemicals are involved. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or pe
Fresh roasted whole beans, not ground. Dark roasting draws out deeper aromatic oils in a coffee bean, and develops layers of hidden flavors, from caramel to bittersweet chocolate. Our deepest, darkest roast. ''For those who like that sort of thing I should think this is just about the sort of thing they would like'' - Abraham Lincoln At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure bea
Fresh roasted whole beans, not ground. Dark roasting draws out deeper aromatic oils in a coffee bean, and develops layers of hidden flavors, from caramel to bittersweet chocolate. Dark and complex. Roasted and blended for bold but sweet intensity. At Green Mountain Coffee, we are dedicated to providing the richest aroma and flavor, for the highest quality coffee experience. We travel the globe to purchase the finest coffees, batch roast them to peak flavor, and vacuum package them fresh for your enjoyment. We take our time. . . and taking our time has its own reward. . . perfect coffee. In 1981, Green Mountain Coffee Roasters hung its shingle on the front of a small cafe in Waitsfield, Vermont. This cafe roasted coffee on the premises and formed the base of operations for what was to become one of the nation's leading specialty coffee companies. Fair Trade & Organic Coffees Our Organic and Fair Trade beans are selected for their exquisite flavor and for the care and attention given to the fragile, mountainous places where they are born. Fair Trade [certified by TransFairUSA] has established price guarantees which ensure that the small-scale farmers who grow and process these beans receive a fair price for their efforts. This enables farmers to care for themselves, their families, and their communities while reinvesting in the care and quality of their coffee. With the exception of Rain Forest Nut, our Fair Trade coffees are organic [certified by QAI], and cultivated with natural gardening techniques like composting, and terracing. They are grown entirely without pesticides, herbicides, or chemical fertilizers. They are also almost always ''shade grown''interspersed with other plantsto preserve vanishing wildlife habitat and discourage erosion. Coffee FAQ's: Coffee Grinding and Storage Q. Is it better to keep coffee in bean form and grind it before consumption, or is it better to buy coffee in the ground form and keep it in a sealed container? A. Buying whole bean coffee and grinding it just before using it will keep it fresh longer than ground coffee because you are exposing less of the surface of the bean to the elements. You should store both whole bean and ground coffee in an airtight container. Q. What are the best ways to grind coffee beans? A. There are many excellent types of grinders on the market ranging from manual to electric. One of the least expensive and most common is the electric blade grinder. Measure beans into the top, put the cover on and grind by time; 10 to15 seconds for coarse or perc, 15 to 20 for drip, 20 to 25 for autodrip, and 25 to 30 or more for fine or espresso grind. Blade grinders do have some drawbacks, specifically the grind is not as consistent, and the blade tends to heat or ''cook'' the beans a bit. Next is the electric burr type grinder. Dial in the grind size, measure beans into a hopper and turn the grinder on. Two scribed discs literally crush the beans in
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