SINGLE ORIGINS

Coffee can be broken down into two species that are of economic significance: Coffea arabica and Coffea canephora (also known as robusta). Arabica is the original species of the coffee plant that was discovered in Ethiopia. They are the most sought-after beans due to their intense, aromatic flavor. They are also low in caffeine and acidity. Robusta beans are not as flavorful or aromatic. They have higher acidity and up to twice the caffeine of arabica beans. Single-origin coffees are also known as varietals. Varietals are unblended, straight coffees that are from a single source or specific country.

The coffees purchased by our roastmaster can change every year. Constantly changing variables such as environmental disturbances, economic changes, and poor weather can affect the taste of a coffee, and each must judged and reviewed on a regular basis. Every varietal has a unique flavor profile. The climate in a varietal’s country of origin has a strong effect on the profile, but there are other elements that factor into the overall taste of a single-origin coffee. The altitude at which a coffee is grown plays a major roll in the flavor profile, for instance. Coffees grown at higher altitudes develop more slowly and are more compact, creating a hard bean. These beans usually make a more acidic and flavorful cup of coffee.

Stockton Graham and Co.® does not buy coffee without thoroughly examining it first. Our coffees represent the top percentage of all arabica coffee beans produced in the world. Coffee is an agricultural product, so it changes year to year, due to any number of circumstances. With each new harvest season we receive top quality caffeinated and decaffeinated samples from our specialty coffee brokers. Each sample is roasted and meticulously cupped allowing us to taste the subtle nuances of each coffee. Only after the cupping process do we make a decision as to which varietals will be purchased. A year’s supply is obtained to ensure a consistent quality for our customers.

While weather conditions in a particular country have a strong effect on the final product, there are other elements that factor into the overall taste of a single origin coffee. The altitude at which a coffee is grown plays a major role in the taste profile. Coffees grown at higher altitudes develop slower and are more compact, creating a hard bean. These beans usually make a more acidic and flavorful cup of coffee. Some people argue that the slower they develop, the more tastes come alive. However, as with every rule, there are exceptions: Phenomenal-tasting coffees are also grown at lower altitudes.

There are two main methods of processing the coffee cherry that affect how the coffee will taste. The wet-processed method uses water to strip the fruit off the bean. The bean is "fermented" in holding tanks then washed again. The beans are dried either on patios in the sun or in mechanical dryers. Finally, the beans are sorted and dry milled, producing a less earthy, more acidic, clean tasting coffee. The dry-processed method, which is generally used where water is scarce, involves the whole coffee cherry being laid out in the sun, where the fruit dries out naturally and falls off. The cherries are then sorted and dry-milled to produce earthy, low acidity coffees.

Ultimately, the main factor that affects the taste of the coffee is the roast level. Once the varietals arrive, each coffee is explored as if it was uncharted waters. This is where the experience and education of our roasting staff comes into play. We use a combination of science and art to roast all of our coffees. For example, we know that low grown coffees will not stand up to the intense heat of a darker roast and the subtle fruitiness will be diminished. Likewise, a really high-grown or "hard bean" varietal will stand up nicely to a dark roast, which will bring out its shiny acidity and tanginess. It is only through intense cupping that we can find an optimal roast level that highlights the unique identity of each varietal.

Stockton Graham & Co.® takes our roasting to the next level by implementing a continuous quality control program. Our roasting staff cups each of our varietals on a weekly rotating basis to ensure proper roasting and optimal taste profiles. This time-consuming dedication is necessary so that our customers are ensured the same taste profile and roast level in every order.

Stockton Graham & Co.® also implements lot tracking and bioterrorism precautions. We are working to ensure that our recordkeeping systems and our overall quality control procedures are in full compliance with federal requirements. We track our coffee by lot from the receipt of the green beans to every roast and production batch. Additionally, each roast batch and order is tracked once it leaves our facilities until it reaches the customer. We guard the health of our consumers and ensure the quality of our coffees during every step of our roasting and shipping processes.

Stockton Graham & Co.® is proud to be in full compliance with the United States Department of Agriculture’s (USDA) National Organic Program (NOP). We are inspected annually by the North Carolina Crop Improvement Association, which certifies that the storage, roasting and packaging of our organic coffees is done in such a way as to prevent exposure and mixing with non-organic coffees. “Organic,” as defined by the USDA, means that our organic coffees contain 5 percent or less of non-organic materials and none of the prohibited items published on the USDA’s National List of Allowed and Prohibited Substances.

To learn even more about the best single origin coffees the world has to offer call one of our customer care associates right now at
(800) 835-5943.