Roast To Order

At FRC, we roast to order, which means we don’t roast it until you order it! This guarantees that you are getting the freshest coffee possible by the time it finds its way to your doorstep. But what exactly does that process look like?

Let’s walk you through it from start to finish, one step at a time.

It All Starts With A Bean

We are devoted to hunting down the best coffees from farms all over the world. By developing personal relationships with the farmers, and seeking out fair trade and direct trade coffees where ever possible, we ensure that your coffee is not only the very best quality, but sustainably sourced from origins that need our support the most. Once we have chosen a quality coffee, green (or unroasted) coffee arrives to our facility in burlap bags or even wooden barrels.

Ready To Roast

When you place an order at freshroastedcoffee.com, your coffee selection will be picked from our green coffee and loaded up into one of our Loring® Smart Roasters to be roasted that very same day. Thanks to these innovative roasters, you can rely on the consistency of the roast for any given coffee. That’s because Roastmaster Dave programs his finalized roast profiles into the roasters, greatly reducing the chance of variance. That means that the Bali Blue Moon that you ordered last month should look and taste exactly the same as the one you receive this month!

Seal In The Freshness

After roasting, the coffee is transferred to our bagging machine, where it is bagged and nitrogen flushed, before being sealed. Nitrogen is used, because unlike Oxygen, it doesn’t contribute to staling. During the flushing process, oxygen is forced out of the bag. Flushing continues as the bag is sealed, and then with one final flush, the bag is closed.

But we aren’t done yet. As any good coffee roaster knows, coffee beans need to be allowed to expel carbon dioxide after roasting. Sealing a bag with no way for this gas to release can cause quite an explosion. That’s why our bags are fitted with one-way valves that allow carbon dioxide out without letting anything else back in.

Time to Embark

In just a few hours after ordering, your coffee has been roasted and bagged. The whole process takes just about 20 minutes! Now, your special brew is ready to be boxed up and shipped directly to your door. Our shipping department works tirelessly to make sure that this step happens quickly and with no mistakes. They may even throw a few stickers in your box for good measure!

If ordered between Monday and Thursday before 2pm, your coffee should ship out the very next day. Coffees placed between Friday-Sunday will ship out Monday morning.  From farm to roaster to your cup – your coffee is guaranteed to arrive fresh and ready to enjoy! Don’t settle for coffee that’s been sitting on the shelf for months. Choose Fresh Roasted Coffee instead - for coffee so fresh, we named our company after it.

They are actually seeds found inside a coffee cherry. Coffee trees grow these cherries, and when they are ripe, they turn a bright red* color, signalling that they are ready to be picked. When you think of coffee beans, you probably imagine the small brown ones you see when you open your latest delivery from Fresh Roasted Coffee! But those beans are just a tiny part of a bigger fruit.

The Outer Layers

Let's start with the outside of the coffee cherry. There are three layers:

1. Exocarp: This is the outer skin of the cherry. It's thin and green at first but turns red as the fruit ripens.

2. Mesocarp: Underneath the skin is a layer of sweet, edible pulp. It starts out firm but gets softer as the cherry ripens.

3. Endocarp: The innermost layer surrounds the coffee bean, also known as the parchment. It's made up of tough cells that protect the bean as it grows.

The Inner Layers:

Now let's talk about the coffee bean itself. Inside the cherry, there are three layers:

1. Silver Skin: This is the outermost layer of the bean. It's thin and covers the bean as a protective coat

We all know that a cup of coffee can give you a morning boost, but did you know coffee grounds can also perk up your plants? While used coffee grounds can be tossed into compost with great results, putting them directly on the soil might not be the best idea. So let’s dig into the burning question - are coffee grounds really good for your garden?

Coffee is the world's second most traded commodity after crude oil. So, it's natural to ask if all those spent coffee grounds can be reused in some way. Coffee grounds contain nitrogen, which is a vital nutrient for plants. Nitrogen helps them grow, photosynthesize and bear fruit. Despite the nitrogen content, coffee grounds are generally too acidic to be added directly to the soil. In fact, researchers found that when spent coffee grounds are directly applied to city vegetable gardens, they can even reduce or inhibit plant growth.

There is a safe way to get nitrogen from your coffee grounds to your plants, however. Let's delve into how you can make the most of your coffee grounds in the garden.

The Coffee Ground Breakdown

If you're keen to use coffee grounds in your garden, composting is a great way to go. Many gardeners make their own compost in compost heaps or bins in their backyard. Composting coffee grounds is easy and nutrients like nitrogen, potassium and phosphorous make it very beneficial for your soil. Too much of a good thing can have unwanted effects though, so no more than 20-35 percent of the compost pile material should be made up of coffee grounds. Too much can prevent the whole pile from decomposing. Composting your grounds is as easy as throwing them into your compost pile. Don’t’ forget to toss those used coffee filters in with them. They’ll break down too!

The Ground Rules for Coffee Based Fertilizer

Just piling spent grounds under your plants isn't a great idea. Coffee grounds, whether fresh or used, can stop moisture and air from getting into the soil because of their fine texture. They can also compact readily, making it hard for plants to grow. However, when smaller amounts are blended thinly into the soil, they can improve its texture. Experts suggest adding a nitrogen fertilizer as you do this. Microbes in the soil will help break down the coffee grounds, making nitrogen more readily available to the plants. Another easy way to use your grounds safely, is to make a tea by soaking spent coffee grounds with water overnight and using it as a liquid fertilizer. This is a plant tea though; we don’t recommend drinking it.

Don’t Get Fresh: What About Unused Coffee Grounds?

While not always recommended, using fresh coffee grounds on plants can work in some situations. You can sprinkle them around acid-loving plants, such as blueberries, ferns, or hydrangeas. They can also be mixed into the soil for root crops, such as potatoes, carrots, or parsnips, which all thrive on slightly acidic conditions. Fresh coffee grounds may also be used as an effective weed barrier as they suppress both unwanted plants and certain fungal pathogens. 

Coffee Grounds Unfiltered: More FAQ

Should I use coffee grounds as mulch?

● Spent coffee grounds aren't ideal for mulch as they can create a barrier, preventing water from penetrating the soil. If you want to amend the soil, apply a thin layer to an empty plot and cover it with a layer of wood chips.

How else can I use coffee grounds in the garden?

● Coffee grounds can also deter pests like slugs and snails. Some claim they repel cats from using your flower and veggie beds as a litter box. Additionally, coffee grounds can be used as worm food in vermicomposting with a worm bin.

Spent coffee grounds are so much more than just remnants of your morning brew. To safely unlock their benefits in your garden, just remember to follow these simple rules: use in moderation, compost when possible, and know your plants’ pH preferences. Coffee grounds are a versatile and sustainable resource for enhancing your garden’s health and productivity. So the next time you brew your morning coffee, don’t toss the grounds! Instead, take a minute to raise your mug and toast a greener gardening journey fueled by coffee waste!

For example, because it's extracted quickly under high pressure, espresso requires a fine particle size. On the other hand, drip filter coffee uses a medium grind since it brews for a several minutes. Cold brew requires the longest steep time (up to 24 hours) and the coarsest grind. While large grinders can grind coffee faster and often more accurately, they tend to be expensive, heavy and less portable.

There are three main ways to grind coffee, blade grinders, burr grinders (both flat and conical) and a good old fashioned manual grinder. Read on to find the pros and cons of each coffee grinding method.

What's the Difference Between Blade Grinders and Burr Grinders?

Blade Grinder: A blade grinder is a machine that chops up your fresh coffee beans and is often used for spices as well. Blade grinders utilize a blade that looks like a propeller, similar to the ones you see in blenders or food processors. This grinder is powerful and grinds quickly, but makes the coffee grounds uneven in size.

How does uneven particle size affect coffee flavor?

When the grounds are uneven, it can affect coffee taste because you'll get different flavors from the same coffee. For example, you might taste bitterness from over-extracted fineWholesale pet supplies. TEA provide quality pet products at affordable prices. Our aim is to become the leading wholesale supplier of pet products.,Soft-sided airline-approved dog & cat carrier bag,good quality,and kinds of colors for your choice. mixed with the weaker flavor of under-extracted larger pieces. To make the best cup of coffee with a blade grinder, we suggest pulsing the grinder instead of keeping it running continuously. Pulsing means turning the grinder on and off in short bursts. This allows the beans to move around and get chopped more evenly. It also prevents the beans from getting too hot which can affect the flavor of the coffee as it makes the grounds more soluble and can lead to over-extraction.

Burr Grinder: Flat burr grinders have two circular burrs - flat rings with sharp, angled teeth - that face each other. This grinder has a horizontally-fed setup and typically results in a better, more consistent grind. Conical burr grinders use two cone-shaped burrs, one inside the other. They are fed vertically and are often cooler and quieter than flat burr grinders. Flat burr grinders have a stronger tendency to overheat when used often, such as in a café setting, and use more energy, which can make them less suitable for commercial or home use. However, the burr grinder offers a better grind, which creates a consistent flavor profile, giving baristas more freedom to experiment with different water temperatures and extraction times.

What About Hand Coffee Grinders?

Hand coffee grinders, which are often just small conical burr grinders without an electric motor. They are reliable tools that create evenly sized coffee grounds, which as we've established, is crucial for achieving a well-balanced and tasty cup of coffee. They can maintain this consistency across various grind sizes, from coarse for French press, to fine for espresso. However, they may offer fewer options for adjusting the grind size in very small increments and often have a very small capacity.

One noticeable feature of manual coffee grinders is their compact size. Most of them are small enough to be held in one hand while you use the other hand to turn the crank. If you value portability, especially for brewing coffee while traveling, then manual grinders are a great choice. You may also find that manual coffee grinders feel sturdier compared to electric ones. This is because hand grinders are straightforward machines that typically consist of no more than a small hopper to hold beans, a pair of burrs to grind the beans as they pass through, and a chamber at the bottom to collect the grounds. All these parts are connected by a single rod that rotates the burrs and attaches to a handle.

The downside, however, is the obvious one - they are manual! While grinding shouldn't take more than a couple of minutes and is not overly difficult to do - it's still more of a workout than pushing a button. If you're making your early morning coffee whilst tired and desperate for a caffeine hit, the thought of grinding by hand might be too much for you!

So, What's The Best Way To Grind Coffee?

You guessed it: there is no overall winner! As with a lot of coffee related things, it comes down to what type of coffee you're making, what beans you're using, and of course, personal preference. Hopefully this guide has helped point you in the right direction, and our experts here at Fresh Roasted Coffee are always on hand to help if you have more questions - contact us today!

Which coffee is stronger: light or dark roast?

When it comes to caffeine content, many assume that dark roast coffee packs a stronger punch. However, the truth may surprise you. During the roasting process, dark roast beans receive longer exposure to heat, which can cause some caffeine to burn off. So, contrary to popular belief, light roast coffee actually contains slightly more caffeine than dark roast. In other words, if you are looking for a stronger caffeine kick, you might want to opt for a light roast.

Does light roast coffee taste better?

Taste is subjective, and preferences vary from person to person. Light roast coffee tends to highlight the unique flavors of the beans, offering a brighter, more acidic profile with fruity and floral notes. On the other hand, dark roast coffee often boasts a bolder, richer flavor with hints of caramel, chocolate, and even smokiness. The answer to this question ultimately depends on your personal palate and the flavor experience you seek in your cup of joe.

Is light or dark roast better for filter coffee?

When it comes to filter coffee, both light and dark roast beans can produce excellent brews, but they offer different flavor profiles. Light roast coffee tends to shine in filter methods like pour-over or drip, allowing the subtle nuances of the beans to come through. Meanwhile, dark roast coffee can be a great choice for filter coffee enthusiasts who prefer a stronger, more robust flavor profile. Ultimately, the best roast for filter coffee comes down to your taste preferences and brewing method.

Which roast of coffee is healthiest?

In terms of health benefits, both light and dark roast coffees offer similar perks. Coffee is rich in antioxidants and has been linked to various health benefits, such as improved cognitive function and a reduced risk of certain diseases. However, it's essential to consider factors like acidity and potential compounds formed during the roasting process. Light roast coffee tends to be slightly more acidic, which may be a concern for individuals with sensitive stomachs. Meanwhile, some studies suggest that darker roasts may contain higher levels of certain beneficial compounds. Ultimately, moderation is key when it comes to reaping the health benefits of coffee, regardless of the roast.

Light or Dark? It's up to you!

The battle between light roast and dark roast coffee continues to brew among coffee enthusiasts worldwide. Whether you prefer the bright, acidic notes of a light roast or the bold, rich notes of a dark roast, there's no right or wrong answer. It all comes down to the flavor experience you crave with your morning cup of coffee. If you still aren't sure, why not explore both ends of the roast spectrum and discover the nuances each has to offer? After all, the possibilities are endless and life is too short for mediocre coffee.

How Might Botanicals Improve Health?

Meet adaptogens, a type of herb that may help the body combat stress and fatigue. Two great examples of this are Ashwagandha and Tulsi, botanicals that are thought to help balance and restore the body, making it easier to adapt to, and resist, stress. Both are often steeped into teas, used as tinctures, or used in various cooking recipes.

Nurturing your skin health through botanicals is a cornerstone of holistic care. Incorporating Lavender into your daily routine, whether through teas, oil infusions, or even face masks, exemplifies this approach, soothing the skin at a cellular level with its natural anti-inflammatory properties which may help reduce wrinkles.

Boosting your focus and daily energy are crucial in today's fast-paced world. Eleuthero Root, often made into teas and extracts, is associated with enhancing stamina and endurance and potentially boosting cognitive function. For those looking to meet each day with a renewed sense of vigor, this botanical is an excellent choice.

Fortify your body's natural defenses through botanicals like Echinacea and Elderberry. Whether mixed into a smoothie or seeped as a tea, both of these botanicals are often acknowledged for their potential immune-boosting properties. With both containing antioxidants, Echinacea is associated with boosting the body's immune response, while Elderberry is linked to enhancing overall resilience.

Now, let's put theory into practice with a recipe that utilizes one of the wonderful botanicals mentioned so far: The Elderberry Serenity Soda!

What is Central American coffee?

Central American coffee refers to coffee beans cultivated in the countries located in the Central American region, including Costa Rica, El Salvador, Guatemala, Honduras, Mexico, and Nicaragua. These countries boast fertile soil, ideal climate conditions, and rich coffee-growing traditions, resulting in a diverse range of high-quality coffee beans.

What is the best coffee in Central America?

The best coffee in Central America is subjective and can vary depending on personal preferences. However, some of the most highly regarded coffees from the region include Costa Rican Tarrazu, Guatemalan Huehuetenango, and Salvadoran Finca Hungria. These coffees are renowned for their exceptional quality, distinct flavor profiles, and aromatic characteristics.

What is the difference between Central and South American coffee?

The main difference between Central and South American coffee lies in their flavor profiles, growing conditions, and processing methods. Central American coffees, including those from Costa Rica, Guatemala, and El Salvador, are often characterized by their bright acidity, medium body, and nuanced flavors. They tend to have cleaner, more balanced profiles compared to South American coffees and are typically described as slightly less sweet with a more subtle chocolatey aroma.

On the other hand, South American coffees, such as those from Colombia, Brazil, and Peru, are known for their fuller bodies, lower acidity, and rich, chocolatey flavors. These coffees often undergo different processing techniques, such as the washed process in Central America and the natural or pulped natural process in South America, contributing to variations in taste and aroma.

Which Central American Countries Produce Coffee?

Costa Rica Coffee

Costa Rica, blessed with nutrient-rich volcanic soil, holds the distinction of being the first Central American country to cultivate coffee on a commercial scale. Coffee, alongside bananas, dominates its export industry.

Coffee cultivation in Costa Rica traces back to 1729, when it was introduced from Cuba. Today, the country boasts approximately 400 million coffee trees, yielding about 1,700 kilograms per hectare. This thriving industry contributes significantly to Costa Rica's economy, comprising around 25% of its earnings.

Renowned for its exceptional quality, Costa Rican coffee, particularly from the Tarrazu region, delights with its light, clean flavor profile and captivating aroma. Only Arabica beans grace Costa Rican soil, with the cultivation of Robusta strictly prohibited.

The finest beans thrive at altitudes exceeding 1,500 meters above sea level, earning the designation "SHB" or Strictly Hard Bean. This label signifies a slower maturation process due to cooler air, resulting in intensified flavors.

El Salvador Coffee

Despite being one of Central America's smallest nations, El Salvador boasts a vibrant coffee culture. Its coffee, characterized by its light body, aromatic essence, and subtle acidity, mirrors the region's quintessential flavor profile.

Similar to Guatemala and Costa Rica, El Salvador categorizes its coffee based on altitude, with higher altitude beans often associated with superior quality. Notably, El Salvador is celebrated for producing the Finca Hungria variety, a roast known for its full-bodied yet balanced cup.

Guatemala Coffee

Introduced by Jesuit priests in 1750, coffee cultivation flourished in Guatemala, particularly in the southern regions surrounding the Sierra Madre mountain range. This fertile terrain yields coffees revered for their vibrant, spicy notes and intricate flavor profiles.

Guatemala's SHB coffee, renowned worldwide for its full-bodied richness and harmonious acidity, captivates the palates of coffee aficionados. Noteworthy is the "Elephant" bean, prized for its substantial size and exceptional quality.

Prime coffee-growing regions, such as Antigua near Lake Atitlan and Huehuetenango, produce beans of unparalleled excellence. Volcanic eruptions in these areas, occurring roughly every three decades, enrich the soil, further enhancing coffee quality.

Honduras Coffee

Honduras, influenced by neighboring El Salvador, boasts a burgeoning coffee industry renowned for its notable acidity and commendable quality. Like its Central American counterparts, Honduras classifies its coffee based on altitude, with higher altitudes yielding superior beans.

Despite challenges posed by coffee rust, Honduras continues to prioritize innovation in disease-resistant cultivation techniques to safeguard its coffee crops.

Mexico Coffee

As the fourth largest coffee producer globally, Mexico's coffee industry thrives, primarily driven by smallholder farmers. While single estates are less prevalent than in the past, Mexico remains a prominent player in the coffee market.

Chiapas, situated in southern Mexico, stands out as a coffee-growing region, alongside Oaxaca, renowned for its exceptional beans.

Mexican coffees tend to lean towards sweetness, offering hints of citrus, vanilla, berries, and caramel, attributes enhanced by their elevated growing conditions. We take our Organic Mexican to both a medium roast to highlight its inherent flavors of pear and nuts, and a dark roast for a bolder profile that is complemented with subtle undertones of brown sugar for added depth.

Nicaragua Coffee

Despite facing political upheavals, Nicaragua's coffee industry perseveres, producing noteworthy beans prized for their quality. The regions of Matagalpa, Jinotega, and Nuevo Segovia yield some of Nicaragua's finest coffees, showcasing the country's resilience amidst adversity.

Explore Central American Coffee

Central America's rich coffee heritage offers a myriad of flavors and experiences for discerning coffee enthusiasts like ourselves! From the lush plantations of Costa Rica to the volcanic slopes of Guatemala, each cup tells a story of passion, tradition, and unparalleled quality. Embrace the journey and savor the essence of Central American coffee excellence here at Fresh Roasted Coffee.

A Brief History of Coffee Grinders

Grinding has been a thing since coffee was a thing, dating all the way back to before 1000 AD. Mortar and pestle, spice mills, and that boxy mill that grinds your beans into a little drawer, with many variations between and certainly beyond. In its infancy, coffee grinding was efficient at best. If nothing else, the coffee got ground, but uniformity was tough to come by. Fast forward to today, where there's no shortage of fully automated sleek, stylish, and sometimes insanely expensive options on the market. It's 2023, after all. While these do-it-all grinders are cool, they don't necessarily keep the process mindful.

Hand Grinders Keep Coffee Mindful

Say you're a pour over fan. You weigh the beans, you prep the brewer, you pour the water, you enjoy the coffee. You're putting all your attention and physical effort into your brew. Automatic grinders kind of disrupt that tactile flow. Enter hand grinders. They take up less space than a drinking glass, are packable and durable, feel good to hold, give you a little workout, are precise, and, more than anything, keep you in the coffee zone. Using a hand grinder feels like what lo-fi hip hop sounds like. It's relaxing and pleasantly repetitive. A solid hand grinder is honestly unlike any experience you've ever had.

We were lucky enough to get in a lovely hand grinder from BruTrek. All blacked out with a steel handle and wooden knob, this grinder is a stone-cold stunner. Grinding is a breeze, the screw-on grind cup holds up to 40g of grounds, the handle is easy to remove and reattach, and the adjustment clicks are music to our ears.

Speaking of which, the clicks are key to dialing in your grind. If you take nothing else from this article, remember the clicks.

How To Use the Brutrek Hand Grinder

1. Start by unscrewing the grind cup. Underneath the grinder body will be the adjustment dial. The COARSE and FINE text are really only there to tell you which way to turn the dial. Don't rely on them.
2. Place the handle on top and hold it in place, as the dial will not turn without it.
3. Turn the adjustment dial all the way clockwise until it no longer turns. We'll call this zero (0).
4. Starting from zero (0), turn the dial counterclockwise, counting each click. (As you turn the dial, the grind will get coarser.)
5. If we're grinding fine, count 25 clicks. Once you hit 25, stop, and screw the cup back on.
6. Remove the handle and load your pre-measured coffee.
7. Replace the handle and turn clockwise until there's no more resistance.
8. Unscrew the cup and make your coffee.

Hand grinding your coffee may take a little extra time, but it serves as an important reminder to slow down and enjoy what you're doing. You love drinking coffee, so why not make every aspect of making it feel even more real.

With Fresh Roasted Coffee, you don't have to worry about your Kona being legit. Our Hawaiian 100% Kona comes from Hala Tree Coffee, where it is carefully cultivated by Jean Orlowski and his wife. What started as a six-acre plot (only two of which had coffee trees growing) turned into a thriving coffee operation. For the Orlowskis, however, it wasn't just about producing Kona coffee, it was about producing the best possible Kona coffee. Hala Tree's mission is to improve coffee production throughout Kona, supporting and managing farms on behalf of other Kona producers. You deserve Kona coffee exactly as it should be: 100% true to origin.

We bring our 100% Kona to a medium roast to highlight its coconut and zesty citrus notes, underscoring them with rich molasses. Hala Tree uses wet processing to deliver a clean cup with bright acidity, and then combines sun and mechanical drying before hulling the beans to prevent a burnt taste while roasting. Our Kona selections are not blends. 100% of the coffee in each Kona bag or coffee pod is Kona coffee. If you want truly 100% Kona coffee, FRC is the way to go.

First Impression

Fresh Roasted Coffee (located at 1136 Walnut St. Ext., Sunbury) is nestled in the Susquehanna Valley in the former Sunbury Textile Mill, an hour's drive from Pennsylvania's capitol. Pulling up to the espresso-and-tan behemoth that is our building, you have your pick of parking space, but we recommend the ones closest to the door on the right. They're reserved for you, after all.

We've Got So Much In Store

Your first look at the innerworkings of Fresh Roasted Coffee (and Positively Tea and Positively Botanicals) is our storefront. Racks on racks of almost everything we sell sits beneath a matte black, exposed ceiling. Though you'll find all your essentials here—including in-store-only deals—we can always track down what you're looking for. We have it all: whole-bean coffee, pods, tea bags, sachets, cold brew filter packs, espresso capsules, merch, filters, brewers, botanicals, envipods, and probably more. To the general public, this is where the Fresh Roasted experience ends, but really, the journey has only just begun.

Ship It Real Good

A set of double doors open on the shipping department, which is always buzzing with activity. At the front, you have tables brimming with fresh orders and several people filling boxes and bubble mailers with the good stuff. This is where labels are printed, tape guns screech, kraft paper crinkles, grinders grind, sealers seal, and dreams come true. At the back is “The Cave.” Not as ominous as it sounds, The Cave is a U-shaped arrangement of shelves that all our fresh coffee pods chill on. Nearby are our espresso capsules and envipods.

Coffee Is The Powerhouse Of The Cell

From there, we enter the mighty mitochondria of Fresh Roasted Coffee, more commonly known as production. Four gleaming Loring Smart Roasters churn out over 1.5 million pounds of freshly roasted coffee each year, which makes it way to different machines around the facility. Closest is our Viking frac pack machine, which makes both fractionally packaged coffee and cold brew filter packs. Then we have our six-lane pod machine, which not only individually and bulk packages envipods, but it also packs classic coffee pods in boxes. The machine folds the boxes. It's insane. The future is now. Beyond that, we have our espresso capsule, sachet, and original coffee pod machines.

Exploring Green Country

Welcome to Green Country! While we have more green coffee in reserve than you can imagine, this is where we keep the coffee sacks we're currently picking from. That's right, we don't sell any pre-roasted coffee—fresh is the only way we do it. Our roasters truck state-of-the-art Loring Bean Carts over, weigh out what they'll need to fulfill orders, and get to it. If you're used to store-boughtWholesale pet supplies. TEA provide quality pet products at affordable prices. Our aim is to become the leading wholesale supplier of pet products.,Soft-sided airline-approved dog & cat carrier bag,good quality,and kinds of colors for your choice., chances are you've never seen a whole coffee bean, let alone one before it's roasted. Bet you didn’t know that not all green coffee is green. Check out Indian Monsoon Malabar. It's gorgeous.

Trillions Of Beans

Moving on, we get into our green storage. At any time, we have about a million pounds of green coffee on hand from all over the world. What you see here isn't even a fraction of it. What? Did you really think we’d give everything away? If you want to see everything, you’ll just have to watch out for behind-the-scenes stuff on our socials.

Coffee's Journey

The most important thing to keep in mind is that the coffee you love went through so much before it came to you. Heck, even before it came to us. Coffee plants mature 3 - 4 years after planting. Once they're perfectly ripe, the cherries are picked, sorted, fermented, washed, dried, milled, exported, imported, cupped, evaluated, test roasted, reevaluated, production roasted, bagged, nitrogen flushed, sealed, shipped, received, ground, brewed, and enjoyed.

How Is Whole Leaf Black Tea Graded?

Black tea grades are denoted by series of letters (sometimes ending in numbers) that begin specifically and end generally. For example, SFTGFOP stands for Special Finest Tippy Golden Flowery Orange Pekoe. To a newbie, this means nothing. At the very least, it could be interpreted that this tea tastes like flowers and oranges, is fancy, and whatever a pekoe is. Fancy is sort of correct, but there's much more to unpack here, so let's break it down in reverse order.

1. Orange Pekoe = This is the foundation upon which higher tea grades are built. Though Orange Pekoe isn't the highest-quality tea, its name still means it's a quality grade. It's like pizza. Lackluster pizza can still be good pizza.
2. Flowery = This refers to the presence of buds—called “tips”—which are sweet, unopened tea leaves that are harvested by hand.
3. Golden = In addition to looking golden, Golden refers to a higher-than-usual concentration of tips.
4. Tippy = Means the tea contains a high ratio of fine tips.
5. Finest = Indicates impeccably high quality.
6. Special = Is of even higher quality.

Each addition to a grade's acronym demonstrates an increase in quality. Thankfully, SFTGFOP is as fine as it gets without adding numbers into the mix. Nowhere will you find Super Ultra Mega Special Finest Tippy Golden Flowery Orange Pekoe.

How Is Broken Leaf Black Tea Graded?

Broken tea leaves tend to be stronger when brewed than whole leaves and are still considered high-quality. The only difference between whole- and broken-leaf grading is a B is added after Orange Pekoe (OP) in the name.

Are There Any More Tea Grades?

Are you kidding? With how granular whole-leaf grading gets, of course there are more black tea grades. Though they don't sound as appealing—Fannings and Dust—they aren't necessarily low-quality teas. Like we said before, tea grading is all about looks, not taste. Fannings and dust are tea leaves crushed and cut into teeny-tiny particles. They're often used in tea bags and iced tea mix, as they release all the goods much faster than leaf tea since more particles are directly in contact with the water.

Positively Tea only sources high-quality, organic whole-leaf teas, so you'll never receive a bag of Dust. If you're a fan of Fannings, though, I bet we have your favorite tea in a broad, beautiful leaf. Not trying to brag, but you might just like it more. You'll just have to taste and see.

Should I Care About Tea Grades?

If your tea tastes good, the grade shouldn't matter. Understanding the grade, however, can be a means of more closely connecting with the tea you're enjoying. After all, SFTGFOP1 and the like are gorgeous teas that required so much care to cultivate. A little applause is warranted. The same goes for Dust tea. Really, all tea is beautiful. Whether or not it tastes as good as it looks is a whole different article.

In 2022, we crafted a brand-new blend brewed best on the rocks and put it in our Cold Brew Filter Packs. Cold brew coffee is already super convenient. Put in minimal work the day before and reap the benefits 'til it's time to brew another batch. That minimal work, however, can suck sometimes. Coarse-grinding medium and light roasts creates silverskin, which sticks to your grinder's dosing up (RDT helps); cold brewer filters can have slim necks, so you're spilling ground goodness all over the place; it's easy to overshoot your ratio and end up with a watery brew; some cold brewers can't steep at room temp because they're not airtight, which reduces extraction potential. Cold Brew Filter Packs make it even easier.

All you need are two Filter Packs, a sealable container, water, and patience. The waiting is the hardest part, but you don't want to rush perfection.

How To Make Cold Brew Using Cold Brew Filter Packs

1. Find the biggest sealable container you can (please, no pickle jars, unless you're into gherkin cold brew).
2. Place two Filter Packs, saturate with 4 cups (960g) filtered water, seal, gently agitate, and let brew for 14 - 20 hours (longer = stronger).
3. Carefully remove and compost the Filter Packs.
4. Decide if you want to keep your cold brew as concentrate or add 3 more cups (720g) water for a ready-to-drink brew.
5. Serve over ice.

What Coffees Come In Cold Brew Filter Packs?

We've got FRC Cold Brew Blend, FRC Decaf Cold Brew, and our newest, Frostbite.

We started with FRC Cold Brew Blend, a coffee that flourishes in the fridge, featuring notes of silky milk chocolate, caramel, and almond butter. An all-around crowd pleaser, this coffee gives you that coffee coffee vibe you're looking for. Dress it up how you like, FRC Cold Brew retains its nutty-chocolate baseline throughout.

We don't gatekeep, so our natural next step was to create a decaf version with a similar flavor profile. FRC Decaf Cold Brew is a bit bolder. It's rich with notes of malt and dark chocolate, which play exceptionally well with a splash of oat milk and simple syrup. We love our decaf drinkers, so we sourced the finest water-decaf beans to give you the truest-to-origin taste possible. For real, though, you won't even notice it's decaf.

The newest brew on the block, Frostbite is our most eclectic cold coffee yet. It's a blend of Fair Trade Organic Central and South American and African beans with prominent notes of dark chocolate and nougat that transform into lavender as it warms up. Cooler still, Frostbite comes in a fully printed, blue-monochrome bag adorned with icicles, snowdrifts, and a yeti grinning its pick-sharp teeth from horn to horn.