“I’m searching for a really great cup of coffee — what variety should I buy?”

I’ve been asked this question many times over the years and I always provide the same answer — “That depends!” Early coffee drinkers used to choose their coffee for the caffeine jolt it provided. But times have changed, and in today’s world, when choosing a great coffee — it’s all about the taste, and the taste depends on many things.

The taste of a great coffee depends on the climate, soil and cultivation methods involved in the beans’ production. Coffee beans contain hundreds of compounds that give them their flavor and aroma. The type of coffee bean you choose, arabica or robusta makes a huge difference in coffee quality and taste. Arabica beans are of a much higher-quality compared to robusta beans, which are normally used as filler for most lower-end coffees. The roasting and brewing process used on the beans can also greatly affect the taste. All of these factors, together, have an enormous impact on coffee taste and quality, and as a result, they do determine whether the coffee is really great or not.

But, I also think that when it comes right down to it, the most important factor that ultimately determines whether a coffee is really great or not is whether you the consumer like it. Not everyone prefers the same characteristics in a coffee; some prefer it light and mellow, while others prefer it heavy and full-bodied. So when asking what variety to buy in order to get a really great cup of coffee, you really have to look at your own personal likes and dislikes in a cup of joe.

Most people, when choosing their cup of preference, weigh the quality of a coffee by its aroma, acidity, flavor and body.

1. The aroma of a coffee is basically one’s first impression or “sniff” as the gases released from the brew hit your nose. Words like “earthy,” “fruity” and “herby” can be used to describe a coffee’s aroma.

2. The acidity of a coffee is the “pleasant sharpness” you taste when you take a gulp (or a sip). Acidity is good in a coffee, in that if it had no acidity, the coffee would taste flat. A low acidity coffee is a pleasant-tasting, mellow coffee, whereas a high acidity coffee is very robust and knocks your socks off!

3. The flavor factor of a coffee is the perception in your mouth of those hundreds of aromatic elements or compounds of the coffee bean. It also refers to any specific taste you notice in the coffee, such as a “nuttiness” or “spiciness.”

4. Finally, the body of a coffee is the impression of weight and texture that the coffee leaves in your mouth. This is known as “mouthfeel” and can often be described as “heavy,” “watery” or “light.”

Coffee comes from three main growing regions of the world: the Americas, Africa, and Asia/Pacific. Each region instills its own distinct characteristics into its coffee. So keeping in mind the four cup characteristics described above, and your own personal likes and dislikes, you can narrow down your search by having a look at some of the characteristics each coffee variety/region has to offer.The Americas

For coffee lovers, whats not to love in gourmet coffee? For those who are hooked on coffee, gourmet coffee is what gets the day off to a good start, and it picks us up in the middle of the day. Coffee has been around for thousands of years. Gourmet coffee however, has been around for less than one hundred years, and it has fast become the favorite of millions of coffee connoisseurs throughout the world.

There are hundreds of different types of gourmet coffee. These include Colombian coffee which has a bold, strong flavor, with a rich aroma guaranteed to satisfy every coffee lover. There are also flavored gourmet coffees, which include French Vanilla, Toasted Almond, Cookies and Crème, and Hazelnut. The gourmet coffee lover can enjoy specialty coffee such as Pumpkin Spice, a rich savory coffee that is like a slice of pumpkin pie. These types of gourmet coffees are not available year round. My opinion of some of the best coffee comes from Kona, Hawaii. Now that is gourmet coffee to die for. Of course, I am biased, since I sell 100% Pure Gourmet Coffee from Kona, Hawaii.

When you do a Google search for gourmet coffee, you will find that there are a variety of Internet sites that are dedicated to it. The Internet sites offer specials and discount just for trying their coffee. These offers include a special type of coffee maker designed especially for one brand of gourmet coffee.

When driving through small town America, and a roadside coffee shop pops up on the horizon, one can imagine how the bigger chains got started. The bigger gourmet coffee shops have teams of coffee roasters who are dedicated to creating new and delicious flavors of coffee.

The gourmet coffee consumer will undoubtedly look forward to all of the new flavors that are created. The true gourmet coffee consumer will travel out of their way to try a great cup of coffee that they heard mention of either in conversation or through a crowd. Virtually at any event, sporting or otherwise, college of professional, there are gourmet coffee shops everywhere. The Gourmet Coffee consumer will unquestionably look forward to all of the new flavors that are created.

True gourmet coffee can offer a unique experience that is different from other coffee experiences. Although the consumer can often find gourmet coffee in stores and coffee shops, there is nothing quite like brewing your own. When you are making gourmet coffee at home, you will need whole coffee beans, (grinding the beans just before brewing insures the freshest coffee) fresh spring water, light cream and sugar. These are the key ingredients for the freshest, best tasting cup of coffee you will ever taste.

A one cup coffee maker is a popular gift idea, mostly due to the varieties and flavors of coffee that are available. There is literally something for everyone. Besides emerging as a great gift idea, the one cup coffee maker has become a common sight in kitchens and offices across the country. Overall, there are several reasons that the one cup coffee maker has risen in popularity and usage over the last few years. The bottom line is, however, that fresh brewed coffee at home has become even more reliable and convenient.

It is no revelation to state that people prefer their coffee fresh. Even if you are not the first to rise in your home, a one cup coffee maker allows you to enjoy a fresh cup of coffee every time. Or, if you are the only coffee drinker in the house, a one cup coffee maker will insure that you can get one fresh cup of coffee without having to brew a whole pot or waste coffee grounds. As we all have learned, there is a distinct difference in taste between freshly brewed coffee, and coffee that has been sitting in a coffee pot for awhile.

One cup coffee makers are economical not just in the initial cost of the unit, but in other ways as well. The machine itself is smaller and uses less power than larger models, which can save you money on utility costs. For the more planet conscious coffee enthusiast, a one-cup coffee maker also can reduce your impact on our country’s strained power structure and the environment. In addition, making one cup of coffee at a time eliminates the waste of having leftover coffee no one wants to drink. A one cup coffee maker will cut your coffee costs because you will only be brewing coffee when you are ready to drink it.

The specialty flavored coffee that is available to be purchased for a one cup coffee maker is another reason these machines have risen in popularity of late. This aspect falls in line with the personalization features that so many modern-day gadgets offer. It solves the problem of different people preferring different kinds of coffee, either at home or in the office. Clean up and maintenance with these one cup makers is a snap as well. Also, they take up next to nothing in space on a counter, table, or desk.

Another byproduct of the one cups’ rise in usage is peoples familiarity with this particular kind of coffee maker. If you decide to give a coworker their own personal one cup coffee maker for a gift, due to the popularity of the item, they may already know what it is and how to operate it. If your kids drink coffee a one cup coffee maker would be a great present as well, especially if they are headed to back to college or are already attending and living on campus. A one cup coffee maker is a wonderful graduation gift to help freshmen begin the dorm life. Just imagine how many “incidental” dollars that will be saved for the student who doesn’t have to buy expensive cups of coffee from coffee shops, or the dining hall. Dorm rooms are notoriously short on space and a one cup coffee maker could fit well in a confined area, and help them through those late night study periods and early mornings.

A one cup coffee maker is also an appropriate gift for the young person who is pursuing a career in another city, moving into their first apartment, or otherwise spreading their wings as independent young adults. Most will need a little a little help from parents and grandparents, other relatives, and friends in accumulating the necessary items for their new residence. Speaking of which, a one cup coffee maker is an ideal wedding present for the couple just starting out in a life together, and often their first home as husband and wife.

The compact size and lighter weight of the one cup coffee maker is another appealing feature that has made it so popular. Your single friends would appreciate receiving such a gift. Your elderly parents or relatives, or the elderly neighbor from down the street could all use a one cup coffee maker in their homes. These one cup coffee makers are easy to operate and to clean for maintaining them. They are also easier for those with arthritis or decreased mobility to use safely.

You can find one cup coffee makers in your local stores priced quite affordably, although the selections may not be as wide as the selections in one cup coffee makers that can be found online. The internet allows you to compare several makes, models, and suppliers of one cup coffee makers to find the one priced and with the style that you like and want the most. Take a look and discover for yourself why once cup coffee makers have risen in popularity in recent years.

Widely considered to be one of the worlds best, if not the best, coffees, Jamaican Blue Mountain is a rich, smooth roast. This aromatic and flavorful coffee has to be experienced to be believed.The Beginning of Jamaica’s Coffee Trade

The history of Jamaican Blue Mountain Coffee is just as rich and interesting as the coffee itself. According to one legend, King Louis XV of France sent three coffee plants to French colony Martinique around 1723. Just one of the three plants survived, and this particular coffee plant was given to Sir Nicholas Lawes, a former Jamaican Governor, approximately five years later. Once this coffee plant arrived on Jamaican soil, a coffee crop was quickly established thanks to soil rich in nitrogen, potash, and phosphorous. Less than ten years later, coffee exportation had already begun. More than 600 coffee plantations had been established by the early nineteenth century.

It is believed that all of the coffee plants grown in Jamaica today are descendents of that single plant, of the Arabica typica variety, that arrived in Jamaica from France, via the island of Martinique.The Blue Mountains Factor-why does that Coffee Taste so Good?

The fantastic Blue Mountain taste is achieved by a combination of three different factors: altitude, a special kind of rich, nutrient-laden soil called volcanic soil, and the treatment processes undergone by the beans once they are harvested.

The hub of Jamaican Blue Mountain Coffee production is, of course, Jamaica’s Blue Mountains, a magnificent mountain range that rises more than seven thousand feet above sea level. The high altitude, dense cloud cover, and low annual rainfall of the region all serve to slow down the maturation rate of the coffee crop. In this region, crops take up to ten months to mature, whereas in most other parts of the world, the average time taken is five to six months. The longer maturation time produces beans that are larger and have a more concentrated and complex flavor.

Like every other mountain in the islands of the Caribbean, Jamaica’s Blue Mountains are the peaks of extinct volcanoes. Throughout centuries of eruptions, the soil created on the peaks of the Blue Mountains has become extremely nutrient-rich due to the decomposition of plant life, and the deposition of accumulated biomass. This extraordinarily rich soil is an important ingredient in producing the exceptional quality coffee beans that go into every cup of Jamaican Blue Mountain Coffee.

This is not the entire story, however. There is one more important factor, without which Jamaican Blue Mountain Coffee would not be as highly-regarded as it is today. The production and distribution of Jamaican Blue Mountain Coffee is rigorously regulated and protected by the Jamaican government to ensure that every bean roasted and every cup brewed is of the highest quality.

For example, only coffee grown at an altitude of between 3,000 and 5,500 feet is allowed to bear the name Jamaican Blue Mountain Coffee. If the coffee plants are grown between 1,500 and 3,000 feet, the coffee is known as Jamaica High Mountain Coffee, and plants grown below 1,500 feet are Jamaica Low Mountain or Jamaica Supreme Coffee. These regulations ensure that all Jamaican Blue Mountain Coffee is grown at the special altitude that delays maturation of the coffee plants and produces that complex and rich flavored coffee. In addition, there are geographical requirements as well as elevation requirements, in that to bear the Jamaican Blue Mountain, the coffee plants must be grown in one of only four parishes in the region.

Another unique aspect of Jamaican Blue Mountain Coffee is that pulped and washed coffee beans are allowed to age for a full six weeks, which is a particularly unusual part of the preparation process. Finally, before export of Jamaican Blue Mountain Coffee is allowed, it is checked for appearance and taste, to ensure that every single batch of coffee is of the highest quality.How to Best Enjoy Jamaican Blue Mountain Coffee

Once you have made the effort to purchase one of the very best coffees in the world, it would be almost criminal if you did not ensure that your coffee is properly stored and brewed!

Storing your coffee properly requires that it be sealed in an airtight container, away from any foods with strong odors or flavors, such as curry powder and other spices. Refrigeration in an airtight container is the ideal way to store ground beans.

You can keep your coffee tasting great by cleaning your coffee pot immediately following each use. Never use detergent or other cleaners in your coffee pot, this can affect the taste. Simply empty the pot, brush and rinse thoroughly with hot water. Additionally, give the pot a rinse with hot water before making a fresh batch of Jamaican Blue Mountain Coffee, and enjoy.

Gourmet coffee 101:

    Q. What’s the difference between specialty gourmet coffee and why does it cost more than regular gourmet coffee? A. Specialty gourmet coffee is a different species of gourmet coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the gourmet coffee is more expensive than the lower quality commercial beans. Commercial-grade gourmet coffee is usually machine picked and processed, and made from lower grades of gourmet coffee called Robusta.

Q. What’s the difference between French Roast and regular gourmet coffee? A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular gourmet coffee.

Q. Which gourmet coffees have the least amount of caffeine? A. Dark roast have less caffeine than light roast. That’s because as gourmet coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don’t like the taste of decaffeinated gourmet coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed gourmet coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial gourmet coffees made from Robusta beans.

Q. Is drinking decaffeinated gourmet coffee harmful to your health? A. There is no proven health risk associated with drinking decaf gourmet coffee. Methylene chloride, the chemical used to decaffeinate gourmet coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you’re still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.

Q. Is gourmet coffee fattening? A. Gourmet coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.

Q. How is gourmet coffee harvested and processed? A. Gourmet coffee trees produce fruit known as gourmet coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green gourmet coffee beans that lay against each other. Once the gourmet coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Gourmet coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.

Q. How is gourmet coffee roasted? A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the gourmet coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible “crack”. Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.

The word Gourmet is used to refer to the fancier grade, cut, or quality of many of the foods and beverages we consume. Gourmet foods and drinks have long been associated as the regular fare for the rich and famous who can afford the higher pricing that often accompanies many of these finer food and beverage versions. Coffee is a beverage that has been available in cheap, regular and gourmet versions for a long time and the consumption rate of coffee among people from around the world continues to increase every year. Gourmet coffee may have once only been served in the finest dining establishments and found being served mostly in the homes of the upper class, but gourmet coffee is widely available and affordable to a variety of people and is found in a variety of settings today.

Coffee is made from coffee beans which are found within the berries that develop and ripen on a number of smaller evergreen bush plant species known as the Coffea plant. After ripening, coffee berries are harvested, and then undergo a processing which also includes drying them. It is the coffee beans that remain after the processing and drying of the coffee berries. The beans are then roasted to various degrees which cause them to change physically and in the tastes they produce. Finally, the coffee beans are grinded down into a fine consistency that is commonly known as coffee grounds, and packaged and shipped to destinations around the world where consumers can buy and brew coffee grounds to make coffee in commercial, hospitality, institutional, and residential settings. Some people prefer to grind their own coffee beans before brewing them for coffee. Packaged coffee beans that have not been ground can be purchased in stores and ground using the grinding mills that are made available in most of the stores selling them, but also with grinding machines in the home.

The two most commercially grown species of the coffea plant that produce the coffee beans used to make the coffee that the world’s population consumes, are Robusta and Arabica. Gourmet coffee is made from the top tier coffee beans from the arabica coffea plant. These top tier arabica coffea plants are typically grown at very high altitudes (above 3000ft) with ideal soil and climate conditions. The coffee beans produced have fuller flavors, are more aromatic, and have less caffeine in them than other varieties of coffee beans such as Robustas. The coffee beans of arabica coffea plants grown at lower altitudes are still noted among consumers as having richer flavors than the flavors produced by Robusta coffee beans, but it is only the top tier arabica coffee beans that are considered to be Gourmet, and thereby from which gourmet coffee is derived.

Coffee bean grounds and coffee beans that have not been grinded down need to be stored in air-tight containers and kept cool in order to protect them from losing their flavor. The containers that coffee is typically sold in are not the most ideal for storing coffee for a long period of time. When you arrive home after purchasing coffee grounds at the store, consider transferring the fresh coffee grounds to appropriate storage containers to extend its shelf life and full flavor.

Coffee can be brewed in many ways such as boiling, pressuring, and steeping. Most of us brew our coffee using automatic coffee brewing machines and percolators which use gravity to pull hot water through coffee grounds where the hot water mixed with the oils and essences of the coffee grounds empties into a liquid holding container below. Filters are used to keep coffee granules from being emptied into the carafe or liquid holding container from which the brewed coffee can then be served from because most people do not want to drink the coffee granules. Coffee granules can be very bitter once the flavor able oils and essences have been removed through the brewing process. Plants and flowers love coffee grounds though for anybody who is looking for a greener alternative of what to do with coffee grounds after brewing instead of just throwing them in the trash.

Of course, Gourmet coffee beans are only the beginning to creating a truly gourmet coffee experience for many gourmet coffee drinkers. Some people are quite content with drinking their gourmet coffee black, without adding anything like milk, creamer, sugar or other sweeteners or flavorings, to their coffee. While many others want to enhance their gourmet coffee and drinking experience with tasty additions like milk that is whipped into a froth, sweeteners, and mixing in other flavors like chocolate, vanilla, cinnamon, and mint, to name just a few. Big name coffee chains sell a wide variety of gourmet coffee with different tasty additions and flavors to appeal to gourmet coffee lovers. However, brewing gourmet coffee at home is usually much cheaper, and you can add what you want to your coffee to satisfy your refined, gourmet tastes.

Gourmet coffee pros know what they like in a gourmet coffee and have a set habit to both smelling and tasting a new gourmet coffee. Others wont try a new gourmet coffee in a foreign country.

They deliberately slurp the gourmet coffee and swirl it all around the surface of the tongue and mouth. They want to obtain the full experience of the taste, the unique combination of sensations in the nose and on the tongue. Note to Readers: The taste profiles and characteristics discussed in this article apply to drip gourmet coffee. Flavor characteristics and descriptions will change with alternate brewing processes.

For all intents and purposes, our sense of smell and sense of taste are inseparable. Without our sense of smell, our taste sensations are limited. The tongue detects 4 basic sensations: sweet, sour, salty, and bitter. Most of what we experience as taste depends upon our sense of smell.

The tasting experience begins before you brew – with the grinding. When you inhale the aroma of ground gourmet coffee, you experience the first impression of its flavor – its Fragrance which alos comes out as you brew it. Aroma refers to your first encounter with a gourmet coffee when it’s brewed – literally, the first contact of water and gourmet coffee. Lastly, there’s a gourmet coffee’s Nose. Take a sip of gourmet coffee. As soon as it reaches your tongue, it stimulates taste and simultaneously releases aromas inside the mouth.

Follow the lead of the experts: allow your sense of taste and smell to mingle. Enjoy the tactile feel of the gourmet coffee on your tongue.

Now that you’ve taken a good whiff and your first sip, it’s time to let your tongue do the talking. Of all the facets of gourmet coffee, Taste is the most complex to discuss and to explain or to make any sense – its like describing the most beautiful woman you ever dated. Most experts concentrate on three elements Body, Acidity, & Balance. Body: A gourmet coffee’s lipid or “oily” quality creates the tactile sensation of Body or “mouth feel.”

Acidity: Naturally occurring acids in the beans combine with natural sugars that produce a sweetness that gives certain gourmet coffees a sharp pleasing tang or piquancy.

Balance: Think of Balance as a harmony of the many sensations yielded by a fine gourmet coffee. A “balanced” gourmet coffee is one whose flavor characteristics are all at the proper level for that variety. A quick note on Acidity: Don’t let the term scare you. Acidity does NOT refer to pH levels discussed in high school chemistry class. It is not like hydrochloric acid or stomach acid. The gourmet coffee grown at the top of the mountain taste the bests while coffee grown in Africa or Asia is not actually coffee but a strongly flavored hybrid tea. You appreciate a gourmet coffee’s Body on the tongue and the roof of your mouth. Acidity produces some of the pleasurable and distinctive sensations we enjoy when tasting gourmet coffee.

Now, back to our brew! After a sip is swallowed, the mouth and tongue retain a minute residue of gourmet coffee. This sensation produces the Aftertaste, the sensation that lingers on the palate. It is similar to the concept of “finish” in wine tasting. Aftertaste can vary considerably according to the gourmet coffee’s body we mentioned Body as a primary characteristic. You appreciate a gourmet coffee’s Body on the tongue and the roof of your mouth. It is a distinctly tactile sensation, and is sometimes called simply “mouth feel.Drinking a new gourmet coffee is just like a new wine taste testing. Burgundies are sometimes said to be “heavier” than most other reds and whites. The difference is not weight. Rather, Body is the texture and consistency, the thickness or slipperiness of the gourmet coffee.

A good cup of gourmet coffee represents the collaboration of many highly trained artisans – growers, professional tasters and roasters all working together to create a fine product. So, let all your senses work together to enjoy the fruits of their collaboration!

One good turn: about the gourmet coffee wheel. Much as wine tasters have created a wine tasting wheel to use an agreed upon terminology, professional gourmet coffee tasters use the Gourmet coffee Taster’s Flavor Wheel to grade gourmet coffees. This flavor wheel is designed for the trained pallet of a professional. Professional “cuppers” use this guide when buying gourmet coffee and for creating “taste characteristic profiles” of the gourmet coffees. Most of us would be better off not to worry so much about our gourmet coffee or our wine tasting abilities. The Flavor Characteristics chart is for use by the average “Joe”. It is a simplified method of charting your favorite java’s characteristics. The flavor descriptions that are most commonly used are defined below.

Know thyself: what flavors appeal to you? Here are some specific desirable flavor characteristics of gourmet coffee and the types of gourmet coffee that are associated with those characteristics.

Bright, Dry, Sharp, or Snappy – typical of Costa Rican, Guatemalan, Kenyan.

Caramels – candy like or syrupy, typical of Colombian Supreme.

Chocolaty – an aftertaste similar to unsweetened chocolate or vanilla. Typical of Costa Rican, Colombian Supreme and the House Blend.

Delicate – a subtle flavor perceived on the tip of the tongue.

Earthy – a soil characteristic, typical of Sumatran.

Fragrant – an aromatic characteristic ranging from floral to spicy, typical of Costa Rican, Sumatra Modeling and Kenyan.

Fruity – an aromatic characteristic reminiscent of berries or citrus.

Mellow – a round, smooth taste, typically lacks acid, typical of Colombian, Sumatra Modeling, Whole Latti Java and Organic Mexican.

Nutty – an aftertaste similar to roasted nuts, typical of Colombian and Organic Mexican.

Spicy – a flavor and aroma reminiscent of spices typical of Guatemala Huehuetenango.

Syrupy – strong, and rich, typical of Sumatran.

Sweet – free of harshness, typical of Colombian.

Wildness – an unusual, gamey flavor, typical of Sumatran.

Church coffee – harsh without much flavor

Winery – an aftertaste reminiscent of well-matured wine, typical of Kenyan, Guatemalan.

You will soon realize that Costa Rica has the best gourmet coffee – the perfect balance of flavor and smoothness – lots of flavor without the bitterness found in gourmet coffee. The Columbia gourmet coffee and the Brazil gourmet coffee are a close second as they deliver more flavor they tend to get slightly bitter and can lave an aftertaste of the gourmet coffee. The Africa gourmet coffee is harsh and the Asian gourmet coffee is sour, while the other Latin America gourmet coffee lacks full body and taste.

But have fun discovering for yourself as you sample and taste gourmet coffee from around the world. Now if we could only get our church coffee to sample some good gourmet coffee and learn how bad church coffee is. Once you have set values and methods you can better define which gourmet coffee you like but more importantly why you like the gourmet coffee.

And we hope a more educated gourmet coffee will understand better why Mission Grounds Gourmet Coffee is the best gourmet coffee in Costa Rica and the best gourmet coffee served in America. Mission Grounds: Gourmet coffee for gourmet coffee drinkers and gourmet coffee experts.

Can a gourmet coffee be too perfect? That’s the criticism leveled at the coffees from Costa Rica – too much flavor, too balanced, too clean, and too smooth. And Mission Grounds Gourmet coffee is considered by most as the finest Costa Rica gourmet coffee by the locals – so why would you not drink the best gourmet coffee– the gourmet coffee considered to be too perfect and blessed by all.

Part of the Pacific Ring of Fire Circle, Costa Rica has over 200 identifiable volcanic formations dating back over 65 million years. Today 100 or so show signs of volcanic activity and five are classified as active volcanoes. Most of the volcanoes in Costa Rica lie in the northern part of the country and in the Central Highlands; these are prime gourmet coffee growing regions.  The volcanoes are a key part of this country’s spectacular natural diversity. This is because they have played an important role in how the lush landscape of this region has come into being. Due to the many volcanic eruptions over the past millennia, the soil in Costa Rica is rich in many minerals and very fertile. This natural fertility contributes to the production of unique and exceptional coffee. Mission Grounds uses the finest shade grown top of the volcano coffee, the only pure number one select coffee. The number one grade is only grown in small quantities and we purchase all of it. So if you want the highest grade of Tarrazu gourmet coffee– you have to purchase Mission Grounds Gourmet Coffee. Buying any other gourmet coffee is settling for second best.

Our coffees stem from the jungles of Costa Rica. Costa Rican Coffees are known to be full-flavored, with lively acidity, and are very fragrant and tangy. Arabica is the only species of gourmet coffee that Mission Grounds Gourmet coffee sells. It is the sole source of fine gourmet coffee and comes from a more delicate, higher-altitude tree and grows at a lower temperature than the Robusta bean. The higher the altitude, the finer the gourmet coffee will be. Arabica coffees receive only 2 hours a day of direct sunlight. The Arabica bean is harder and has a denser aroma. It is the bean of choice for gourmet coffee connoisseurs. It is the reason Mission Grounds Gourmet Coffee is the finest Costa Rica gourmet coffee. The best Costa Rican gourmet coffee beans, which are grown above four thousand feet and hand selected, are designated as “strictly hard bean”.  However, because not all gourmet coffee beans which grow at the higher altitudes are “Strictly Hard Bean”, we sort the gourmet coffee beans for the hardest gourmet coffee beans and remove the softer -”Cataula” gourmet coffee beans. The softer gourmet coffee beans are called Cataula to designate them as a byproduct of this sorting. Most of the Costa Rica coffees contain these softer less flavor gourmet coffee beans – but not Mission Grounds Gourmet Coffee. Just another reason Mission Grounds is the finest gourmet coffee.

Single Origin Coffee: Estate or “varietal” coffees are unblended coffees grown on specific estates or farms in specific regions of Costa Rica.  With this designation the consumer is made aware of gourmet coffee varietal used, social practices and environmental practices (land conservation, recycling, natural fertilizers & no chemical sprays for example – (like our Signature Roast the Natural Organic coffee) employed in the production of their coffee. Our estate Signature Roast is considered by most the finest most flavorful organic gourmet coffee in the world. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America and the world.  The most famous coffees by region are the Tarrazu – the best of the Costa Rica coffee. And Mission Grounds Gourmet Coffee is the best Tarrazu coffee – making it the best coffee in the world.

Can a gourmet coffee be too perfect? That’s the criticism leveled at the coffees from Costa Rica – too much flavor, too balanced, too clean, and too smooth. And Mission Grounds Gourmet coffee is considered by most as the finest Costa Rica gourmet coffee by the locals – so why would you not drink the best gourmet coffee– the gourmet coffee considered to be too perfect and blessed by all.

Part of the Pacific Ring of Fire Circle, Costa Rica has over 200 identifiable volcanic formations dating back over 65 million years. Today 100 or so show signs of volcanic activity and five are classified as active volcanoes. Most of the volcanoes in Costa Rica lie in the northern part of the country and in the Central Highlands; these are prime gourmet coffee growing regions.  The volcanoes are a key part of this country’s spectacular natural diversity. This is because they have played an important role in how the lush landscape of this region has come into being. Due to the many volcanic eruptions over the past millennia, the soil in Costa Rica is rich in many minerals and very fertile. This natural fertility contributes to the production of unique and exceptional coffee. Mission Grounds uses the finest shade grown top of the volcano coffee, the only pure number one select coffee. The number one grade is only grown in small quantities and we purchase all of it. So if you want the highest grade of Tarrazu gourmet coffee– you have to purchase Mission Grounds Gourmet Coffee. Buying any other gourmet coffee is settling for second best.

Our coffees stem from the jungles of Costa Rica. Costa Rican Coffees are known to be full-flavored, with lively acidity, and are very fragrant and tangy. Arabica is the only species of gourmet coffee that Mission Grounds Gourmet coffee sells. It is the sole source of fine gourmet coffee and comes from a more delicate, higher-altitude tree and grows at a lower temperature than the Robusta bean. The higher the altitude, the finer the gourmet coffee will be. Arabica coffees receive only 2 hours a day of direct sunlight. The Arabica bean is harder and has a denser aroma. It is the bean of choice for gourmet coffee connoisseurs. It is the reason Mission Grounds Gourmet Coffee is the finest Costa Rica gourmet coffee. The best Costa Rican gourmet coffee beans, which are grown above four thousand feet and hand selected, are designated as “strictly hard bean”.  However, because not all gourmet coffee beans which grow at the higher altitudes are “Strictly Hard Bean”, we sort the gourmet coffee beans for the hardest gourmet coffee beans and remove the softer -”Cataula” gourmet coffee beans. The softer gourmet coffee beans are called Cataula to designate them as a byproduct of this sorting. Most of the Costa Rica coffees contain these softer less flavor gourmet coffee beans – but not Mission Grounds Gourmet Coffee. Just another reason Mission Grounds is the finest gourmet coffee.

Single Origin Coffee: Estate or “varietal” coffees are unblended coffees grown on specific estates or farms in specific regions of Costa Rica.  With this designation the consumer is made aware of gourmet coffee varietal used, social practices and environmental practices (land conservation, recycling, natural fertilizers & no chemical sprays for example – (like our Signature Roast the Natural Organic coffee) employed in the production of their coffee. Our estate Signature Roast is considered by most the finest most flavorful organic gourmet coffee in the world. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America and the world.  The most famous coffees by region are the Tarrazu – the best of the Costa Rica coffee. And Mission Grounds Gourmet Coffee is the best Tarrazu coffee – making it the best coffee in the world.

Can a gourmet coffee be too perfect? That’s the criticism leveled at the coffees from Costa Rica – too much flavor, too balanced, too clean, and too smooth. And Mission Grounds Gourmet coffee is considered by most as the finest Costa Rica gourmet coffee by the locals – so why would you not drink the best gourmet coffee– the gourmet coffee considered to be too perfect and blessed by all.

Part of the Pacific Ring of Fire Circle, Costa Rica has over 200 identifiable volcanic formations dating back over 65 million years. Today 100 or so show signs of volcanic activity and five are classified as active volcanoes. Most of the volcanoes in Costa Rica lie in the northern part of the country and in the Central Highlands; these are prime gourmet coffee growing regions.  The volcanoes are a key part of this country’s spectacular natural diversity. This is because they have played an important role in how the lush landscape of this region has come into being. Due to the many volcanic eruptions over the past millennia, the soil in Costa Rica is rich in many minerals and very fertile. This natural fertility contributes to the production of unique and exceptional coffee. Mission Grounds uses the finest shade grown top of the volcano coffee, the only pure number one select coffee. The number one grade is only grown in small quantities and we purchase all of it. So if you want the highest grade of Tarrazu gourmet coffee– you have to purchase Mission Grounds Gourmet Coffee. Buying any other gourmet coffee is settling for second best.

Our coffees stem from the jungles of Costa Rica. Costa Rican Coffees are known to be full-flavored, with lively acidity, and are very fragrant and tangy. Arabica is the only species of gourmet coffee that Mission Grounds Gourmet coffee sells. It is the sole source of fine gourmet coffee and comes from a more delicate, higher-altitude tree and grows at a lower temperature than the Robusta bean. The higher the altitude, the finer the gourmet coffee will be. Arabica coffees receive only 2 hours a day of direct sunlight. The Arabica bean is harder and has a denser aroma. It is the bean of choice for gourmet coffee connoisseurs. It is the reason Mission Grounds Gourmet Coffee is the finest Costa Rica gourmet coffee. The best Costa Rican gourmet coffee beans, which are grown above four thousand feet and hand selected, are designated as “strictly hard bean”.  However, because not all gourmet coffee beans which grow at the higher altitudes are “Strictly Hard Bean”, we sort the gourmet coffee beans for the hardest gourmet coffee beans and remove the softer -”Cataula” gourmet coffee beans. The softer gourmet coffee beans are called Cataula to designate them as a byproduct of this sorting. Most of the Costa Rica coffees contain these softer less flavor gourmet coffee beans – but not Mission Grounds Gourmet Coffee. Just another reason Mission Grounds is the finest gourmet coffee.

Single Origin Coffee: Estate or “varietal” coffees are unblended coffees grown on specific estates or farms in specific regions of Costa Rica.  With this designation the consumer is made aware of gourmet coffee varietal used, social practices and environmental practices (land conservation, recycling, natural fertilizers & no chemical sprays for example – (like our Signature Roast the Natural Organic coffee) employed in the production of their coffee. Our estate Signature Roast is considered by most the finest most flavorful organic gourmet coffee in the world. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America and the world.  The most famous coffees by region are the Tarrazu – the best of the Costa Rica coffee. And Mission Grounds Gourmet Coffee is the best Tarrazu coffee – making it the best coffee in the world.