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Let us take you from the top of the crop to the bottom of your cup.
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The Crop. Coffee trees are full of small cranberry-like fruits called cherries. In the center if the fruit is one, or sometimes two, green coffee beans. In some places the cherries are simply laid out on concrete pads to dry, whlie in others they are put through machines that extract the bean from the cherry.
The next step is screening.

The Screening. The green coffee beans are screened to size and very carefully inspected for defects. Common defects might include broken or discolored beans, or the presence of sticks and rocks. The beans are then bagged according to their profile. Specialty beans have very few defects per 36 cubic inches (the contents of a 4" in diameter and 2 7/8" high or rectangular container of approximately 7 1/2" in length X 4 1/2" width X 1 1/8" height), per the "Green Coffee Association of New York, Inc." These beans are exported to specialty coffee brokers around the globe. Our beans are purchased from an organic certified specialty warehouse in Kansas City, MO.: You can be assured that each and every bag purchased from Andira USA is of the highest quality, and has undergone the extensive screening processes described here. As a side note, these processes are directly related to the higher cost of gourmet coffee as compared to the average cup o' joe.

The Roasting Process. Afterthe coffee beans are picked up from the warehouse, they are roasted in small 7 pound batches using a Deitrich FMR7, a high quality drum roaster that runs on electric motors and propane burners. The internal drum is heated to over 400 degrees Farenheit, while the drum churns the beans in a counter-clockwise rotation for a number of minutes. This is where roasters differ. The flame is controlled by you, so some companies prefer to blaze out small batches in as little as 7-8 minutes. It's like turning the oven up and roasting a turkey at broiling to get it done quickly. Our company has found that coffee should be roasted for a minimum of 13 minutes to bring out the fullest flavor. So depending on the bean and the desired roast, the beans could churn from 13 to 18 minutes, closer to slow roasting a turkey to keep the juices in. It's also important to note that EVERY SECOND COUNTS! The roaster must be attended at all times, because it is not rythmetric; that is, Colombia won't roast for 15 minutes and 36 seconds to 409 degrees every time. There lies the difference between our company and "big companies". You see, we watch the beans roast through a window on the roaster, and we pull test samples throughout the roast. This gives us the ability to roast the bean to the exact aroma, taste, and darkness each and every batch. Roasting conditions can differ dramatically with changes in room temperature and humidity. So you can see how roasting becomes a very skilled process that takes much practice. Larger companies use a computerized roasting method, which is simply not as effective as the personal touch our company can provide. However, considering the quality of the beans used by these companies, and the cost effectiveness of large volume rythmetric roasting, the taste would probably not get much better no matter how it was roasted.

After the beans have roasted to their profile, the chamber is opened and the beans spill out into the bin cooler. Here the beans cool by circulating air through the bin. Large companies use water cooling methods that mist the beans with cool water as they come out of the roaster. Such sudden temperature drops, and the impact of water can dramatically change the fresh-roasted flavor of the bean. Remember, water, temperature, and sunlight affect the taste of your coffee, so when storing your coffee, it is best to store it whole bean in a dark, sealed container at room temperature.To give you the freshest coffee possible, we do not roast and store our product. We can guarantee that your order was roasted within the last couple of days. We like to call it roasting to order! :-)

The Packaging Process. Once the coffee is cooled, flavoring can be added (French Vanilla, Hazelnut, etc.), the beans can be ground if needed, and they are packaged in a foil gusseted bag that has been fitted with a de-gassing valve to let the air out of the bag. This is necessary because fresh roasted coffee releases gas for quite some time after the roasting process. We apply our own unique label to the bag, and then box up your coffee for delivery. We also provide private labeling for wholesale customers and special orders.
 
Contact us at (417) 231-1971