Weaver's Coffee & Tea

OUR COFFEE

COFFEE CHERRIES

Coffee cherries, which contain the actual coffee bean, are produced by several species of evergreen bush of the genus Coffea - the two most common species of which are Robusta and Arabica.

Originating from Africa, primary coffee growing regions expanded along the equator or "Bean Belt". These coffee regions offer moderate sunshine and rain with steady subtropical temperatures and rich, porous soil. Primary coffee regions include Africa, Brazil, Vietnam, Indonesia, Columbia, Guatemala, and Mexico.

GREEN COFFEE BEANS

We start with only pure, 100% Arabica green coffee beans, selected from the finest coffee growing regions around the world - many of which span the equator. The vast majority of our coffees are grown above an altitude of three thousand feet where the rich, volcanic soil found at these altitudes produce a hearty and deep taste profile. Weaver's Coffee and its Artisan Hand Roasting technique yields a heavy-bodied, bold cup which highlights the inherent characteristics of each origin.

HAND ROASTING COFFEE

Through the careful manipulation of load size, time, temperature, and airflow, we hand roast each batch of coffee beans to unlock the full, inherent potential that is unique to each coffee. Knowledge of coffee bean density is vital when roasting coffee - the softer the coffee bean, the gentler the coffee roasting process as opposed to a harder coffee bean which can be aggressively pushed in the roasting process. Understanding the difference, and manipulating the coffee roast by hand, is what we do, and it is the key difference between a Master Coffee Roaster handcrafting your coffee and the enormous roasting machinery used by large coffee companies.

BLENDING COFFEE & CUPPING COFFEE

Blending coffee is an art in itself. The exact Coffee Bean combination of each blend is decided by first roasting the coffee to a specific origin, which we then mix with varied amounts of other roasted coffee.  Methodically, we narrow it down to the perfect cup of coffee. We do this through "cupping" - a skill mastered through time and experience. Having cupped roughly two hundred coffees a day, John Weaver and his team of apprentice roasters, have the ability to commit these tastes and flavor profiles to memory.