The Coffee Club is free to join with members receiving the 13th bag free for every 12 purchased. Members will also receive a 25% discount on up to 3 bags of coffee of the month.

2017 Coffee of the Month

March – Irish Cream

April – Jamaican Me Nuts

May – Vanilla Nut Cream

June – Toasted Coconut

July – Peach Cobbler

August – Maple Pecan

September – Salted Caramel

October – Caramel Apple

November – Cinnamon Hazelnut

December – Roasted Chestnut

Roasting Process

Our roaster only uses the highest quality Arabica coffee beans.  The high altitude grown beans create a smoother cup of coffee, which are constantly taste tested to guarantee superior flavor.  We offer a very large selection of flavored coffees in regular or decaffeinated, using only the finest natural flavoring oils – no powders or calories.

Our roasting of gourmet coffee is different than the mass majority of roasters. Since today’s coffee roasting machines are designed the same way they were over 100 years ago, the coffee taste profiles have not changed much over the years. Drum roasters make up 95% of the machines that roast coffee in the world. There are several manufactures of drum roasters, each being a little different, but all roast the same way. The beans are poured into a chamber with a round drum very similar to a clothes dryer. The drum turns so the beans are tumbling to try to give the coffee an even roast. High heat is used to get the drum hot enough to roast the beans. The beans tumble and constantly encountered a hot metal drum. You get the idea.

Our coffees are roasted in a machine called a fluid bed roaster, or some call it an air roaster. Instead of using a drum to tumble and roast the beans, our roasters machine uses hot air in the chamber levitating and roasting the beans, similar to a hot air popcorn popper. They do not use high heat since air is blowing directly into the roast chamber over the beans.

The machine does not scorch or burn the delicate coffee beans since the chamber walls are no hotter than the beans!

Also, coffee roasted in an air roaster yield more flavor (allowing for less coffee per pot) since 100% of the bean is developed. Rotary drum machines can only develop 75% to 80% of the bean; otherwise the outside of the bean would burn before the center could completely develop.

Our decaffeinated coffees go through the Swiss Water Decaffeination Process.  There are no chemicals involved in the process.  The beans are soaked in pure water to release the oils that are then filtered through activated charcoal.  The activated charcoal collects the caffeine molecules leaving behind naturally decaffeinated coffee beans.

Our coffee is not exposed to a very hot surface and we use lower roasting temperatures, therefore our coffee beans do not get scorched or burnt, producing a much better tasting coffee.

Swiss Water Decaf Process