Time for Coffee!

It's summer in the Green Mountains, and I love to take my first sip of the day overlooking the rolling hills and peaks out the window of the roastery. Vermont is a haven for all things natural and fresh, so it's no wonder that organic offerings are in high demand up here. If you drive past our location in Cambridge, there are several farms offering mindfully grown local produce, syrup and wines. What does this mean for a wholesome cup of organic Java?

Organic coffee beans are grown with methods that have minimal impact on the earth, replenish its soil, and don't use synthetic pesticides or chemicals. Here in the US, the Department of Agriculture gets to put its stamp of approval on anything claiming to be organic.

Fair Trade is another certification that means the small farmers (generally in third world countries) that grow and harvest these beans are paid livable wages. In fact, about 78% of fair trade coffee sold is organic.

How do these factors impact taste? Remarkably well.

The care taken in the planting and harvesting of organic coffee beans only adds to the quality of the final brew. So, when I select organic coffees, I tend to look at the regions they come from. This is part of what determines the flavor of each bean.

Coffee Regions

For instance, I like organic coffees from both Peru and Columbia. Peruvian coffees are often mild and used in French roasts and blends. On the other hand, Columbian coffees are usually bold and rich. Of course, there are variations in both.

Whether you are in the mountains of Vermont or the Andes, there is a great cup or organic coffee just waiting to be enjoyed.

Until our next cup,

Sandy Riggen