This is a quick preview of the our interview with the cooperative organic coffee roaster, Rick Riehle from Pangaea Organica at pangaea.coop in Seattle, Washington. More of the interview coming soon! They source our green beans from the best Organic, Fair Trade coffees grown around the world. Then to ensure a roast profile that suits each coffee’s character, Pangaea spends time with each lot of coffee determining degree of roast. Under-roast and the resulting cup will taste sharp and sour. Over-roast and coffees of different origins lose their individual characters and become dull and burnt. They roast on a bed of hot air. It is a roasting method that produces a bright, rich cup of coffee. As with wine, there are distinct varietals of coffee, each with its own unique personality. Roasting by convection, using air, brings out the floral flavors of an Ethiopian Yirgacheffe or the earthy complexities of Sumatra. Brew our coffee strong and dark and it will not be bitter, but rather sweet and natural.

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    Planet bean roasting facility video. This is how we roast our gourmet fair trade organic coffee in Guelph, Ontario Canada. Fresh roasted coffee is the only coffee. Don’t settle for stale, tasteless supermarket coffee!

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      Stumptown Coffee Roasters Producers Panel

      This panel event was born out of the desire to create a dialogue between our local communites and the people responsible for growing and delivering our fine coffees. Attendees will be encouraged to join the discussion by contributing questions for the panelists. Moderated by Aleco Chigounis, Stumptown Coffee Roasters green coffee buyer, the panel will include Jeovanny Liscano & Walter Penna farmers from Pedregal de Cauca, Colombia; Alejandro Cadena exporter from Bogota, Colombia; Juan Ramon Alvarado a farmer & exporter from Heredia, Costa Rica; Francisco Mena an exporter from Alajuela, Costa Rica; Aida Batlle, a farmer from Santa Ana, El Salvador; Ngatia Kanyoge, a farmer & assistant general manager of Gaturiri Cooperative, Karindundu, Karatina, Kenya; and Kamau Kuria, agronomist and mill manager from Nairobi, Kenya.

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