A LITTLE ABOUT OURSELVES

Mark and Andrew had a desire to restore the promise of the specialty coffee revolution. What began as a movement to increase the quality of coffee offered to the American coffee drinker had devolved into a chain mentality of over-sweetened beverages that may or may not contain coffee.

The two imagined a coffee company devoted to: sourcing the highest quality coffee beans from farmers who demonstrate sustainable growing practices and respect workers rights; a roasting company built on the philosophy and practice of Fluid-bed Air Roasting as pioneered by Michael Sivetz, CE; a coffee bar that skillfully produces excellent tasting coffee from customized equipment; and a place where coffee aficionados could communicate with knowledgeable staff who can accurately convey the variety of coffee’s nuanced flavors.

Coffee Houses have always been places of community. It is this cause that we champion: to awaken community. We seek to awaken community both locally and globally. By supporting local causes in our own community and by supporting cooperative enterprise from the communities we source our coffee. We harbor no aspirations for world domination, we operate one retail store with no plans for another.

Our Purpose is to set a new standard for coffee quality and help others achieve that standard. Great coffee is only as good as it is prepared. Our staff dedicate themselves to mastering the skills necessary to produce consistent, excellent tasting coffee. We love great coffee and look forward to sharing our passion with you. So say we all.

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 THE KALADI CANON

The Canon is a thorough description of our beliefs about the buying, roasting, classifying and serving of coffee. While the religious connotation of the word is not lost on us, we recognize that coffee has been grown, harvested, roasted and brewed for thousands of years across many cultures throughout the world. These articles are the result of our combined experience over a lifetime of experimentation.

BITTERNESS AND ACIDITY

Sometimes it is easier to describe what we don’t want rather than what we do when it comes to selecting coffee. For many, the primary desire is to find a coffee that is not acidic or bitter. However, few individuals are aware of what causes acidic or bitter coffee and many confuse the terms.

Acidity is perhaps the most often confused term. This is because when coffee roasters speak of acidity they speak of a desirable attribute in a coffee’s flavor that is a result in the naturally offering Cholorogenic acids. To a coffee roaster this acidity describes the pleasant brightness of a coffee displays on the tasters tongue representing the freshness of a coffee crop. There is a relationship between the freshness of a coffee crop. There is a relationship between the degree of roast and the amount of the Clorogenic Acid, generally speaking, acidity declines as roast degree increases. Thus lighter roast coffees tend to be more acidic than darker roast coffees.

Acidity is similar to the idea of carbonation in soda. We would not want a flat coffee just as we would not want a flat soda. Similarly, we would not want too much brightness in a coffee; rather, we would desire something that makes the coffee lively without an excessive bite, The job of a Roast master is to find that ideal roast that balances acidity with aroma and body.

The average coffee drinker however, tends to equate the term acidity to an acidic feeling in the stomach opposed to an impression on the palate. Instead of a desirable taste acidity is associated with a sour feeling occurring after the coffee is consumed. The latter of these acids are a result of the organic compounds of coffee being overexposed to heat and water causing quinic acidulation. Quinic acidulation can occur when a pot of coffee sits too long on a heated surface, allowing the brew to “cook.” This is a common experience at countless restaurants that pay poor attention to coffee and serve a brew that has been allowed to burn for extended periods of time. Airpots and thermal carafes have eliminated quinic acidulation for quality-conscious restauranteurs.

Quinic acids can also be produced during roasting in machines that have poor heat transference. Un-roasted coffee beans contain about 12% water by weight. This water must be driven off before the bean can be effectively roasted. many poorly designed roasting machines are inefficient at driving off this moisture and they allow the still-wet beans to be exposed to high temperatures for excessive amounts of time. Kaladi Coffee utilizes the most efficient heat transference roaster available in the world. In our roader, water is driven off the beans within the first minutes of the roast thereby sharply reducing quinic  acids from our roasted coffee.

Bitterness is perhaps easier to describe since it is one of the four primary taste sensations that our tongue perceives. The other three: sweet, salty and sour are also experienced in coffee. As with all these characteristics there are both desirable and undesirable elements to the same taste. A coffee that displays too much of a salty characteristic would be undesirable, while a coffee that has some saltiness is often described as a soft or neutral coffee and can be quite pleasing. Too sour of a coffee causes us to pucker up while the right type of sour sensations can give a coffee a wine-like quality. The right stimulation of the bitter taste buds creates a pleasant bite to the coffee and can be most desirable.

Over roasted coffees can display bitterness due to the excessive breakdown of the coffee’s components, creating an unpleasant, car bony flavor. This is especially true if the coffee is low grown, low quality bean that has little density. Higher grown, higher quality coffees are denser and as a result can be roasted darker.

Too often though, excessive bitterness is a result of improper grinding and brewing of coffee. When there is a lingering bitter characteristic from coffee it is an indicator that the coffee was too finely ground or too much coffee was used in the filter basket. Overly fin grind or too much coffee does not allow the water to flow properly and makes for a bitter tasting brew.

Finally, the brew rate of a coffee maker has a direct effect on the bitterness and acidity. An ideal brewing time is las than four minutes. Most electric home coffee brewers have inadequate water heating elements and result in too long of a brew time. Pour over coffee makers, such as Chemex, Press Pots, and Aeropress, produce superior flavor since the water contact time is better managed.

LABELING CONFUSION

Some years ago,m in response to the increasing use of artificial ingredients in food products, a few companies began labeling their products as “All Natural” to differentiate themselves from their competitors. Consumers, wary of the artificial ingredients that had become pervasive, responded enthusiastically to the label. Unfortunately, the label carried no established criteria to define the term, and as a result, other, less scrupulous brands began using the same lane. Without any criteria there could be no accountability to verify the claim. Without this accountability the term has since lost all credibility and is devoid of meaning.

A similar fate could have occurred to the term organic. Many farmers and producers resisted the rush to use chemical inputs instead of trusted, time tested stewardship models of cultivation. As interest in organic techniques grew, it became apparent that a set of criteria was necessary to certify a product as produced in an organic manner. Many certifying agencies with varying criteria, provided verification services until it became necessary to establish national criteria. This led to the National Organic Program administered by the United States Department of Agriculture (USDA). Any company using the term organic in the United States must comply with the conditions of use specified by the USDA. By having a national program with established standards, the USDA assured credibility for the organic label.

Fair Trade is another term to which consumers have responded in a similarly enthuseastic manner. Just as consumers are concerned about producet safety, they also have shown that they care equally about social and environmental justice. The Fair Trade movement is a response to the injustices that have occurred in exploitive trading arrangements that have occurred since colonial times and today are associated with so-called Free Trade Agreements. Just as in the organic certification the use of the Fair trade Certified label is governed by an international body called the Fairtrade Labeling Organization (FLO).

Fairtrade America is the organization that controls the use of the Fair Trade Certified label in the United States. Users of the label are bound by contractual agreement to hold to an agreed set of principals. The Fair Trade Certified label ensures far more than simply paying extra money for the product; it is accompanied by a host of other social justice issues:

Fair Price Democratically organized farmer groups receive a guaranteed minimum floor price and an additional premium for certified organic products. Farmer organizations are also eligible for pre-harvest credit.

  • Fair Labor Conditions: Workers fon Fair Trade farms enjoy freedom of association, safe working conditions, and living wages. Forced child labor is strictly prohibited.
  • Direct Trade:  With Fair Trade, importers purchase from Fair Trade producer groups as directly as possible, eliminating unnecessary middle men and empowering farmers to develop the business capacity necessary to compete in the global marketplace.
  • Democratic and transparent organizations: Fair Trade farmers and farm workers decide democratically how to invest Fair Trade revenues.
  • Community development: Fair Trade farmers and farm workers invest Fair Trade premiums in social and business development projects like scholarship programs, quality improvement trainings, and organic certification.
  • Environmental stability:  Harmful agrochemicals and GMOs are strictly prohibited in favor of environmentally friendly sustainable farming methods that protect farmer’s health and preserve valuable ecosystems for future generations.

The most critical component of the Fair Trade Certified label is third party verification. Having and independent inspector evaluating the claims ensures credibility of all parties involved and guarantees the consumer that the claims made by the user of the label can be backed up. All producers within the Fair Trade Certified organization are therefore verified by an independent, international certification agency, FLO-CERT GmhH.

With the success of the Fair Trade Certified Label copycat labels were bound to appear. A few nationally recognized coffee roasters have created their own “Direct Trade” label to call attention to their products. While in a competitive marketplace companies naturally wish to highlight themselves, the creation of “Direct Trade” labels that are designed to look suspiciously like the Fair Trade Certified Label, are misleading and ultimately dangerous to consumers.

As noted above, Direct Trade is only one of the several criteria that make up the Fair Trade Certified Label, but Direct Trade alone is not a panacea. Moreover, Direct Trade , like Free Trade, is neither defined nor verified. It then lacks accountability and thus is meaningless on its own. Without third-party verification, any claims made by Direct Trade labels lack credibility. The companies using this term may be well intentioned, but creating look-alike labels opens the door for less scrupulous users. Without verifiable criteria, any direct trade arrangement that exploits the producing parties cn be dressed up as something that it is not. Simply paying the farm owner more fore a pound of coffee does not address the myriad of worker and environmental issues that are associated with trade.

Kaladi Coffee Roasters have entered into direct trade arrangements with some of our producing partners for many years, but it would disingenuous of us to create a look-alike label to accompany that product. We have visited these farms and are satisfied that they are treating their workers and their environment in a just and equitable manner and deserver to be promoted on their own merit, and are representative of our values, Many people are working for social and environmental justice around the world, and we believe that while Fair Trade is one solution, it is not the only solution. Nevertheless, this does not excuse the creation of a label that can only lead to confusion for the consumer and abuse by coffee companies.

VARIETALS

The Coffee tree homes from a large family of evergreen shrubs; to call it a tree may be somewhat of an exaggeration. For much of coffee’s recent history, the species and variety of the tree was chiefly a concern of coffee farmers’ efforts to combat disease and pests along with increasing crop yields. Recently, coffee roasters have taken an interest in coffee varieties for a very different reason: marketing.

While coffee originated in Ethiopia, it was in neighboring Yemen that Turkish farmers first cultivated it on a commercial scale. Undoubtedly, the Turks could have selected any number of species and varieties to plant, but the one they chose was most likely for its fine flavor since there were other hardier and greater producing species to be found. The turks closely guarded their treasure, and how seeds were finally secreted away is a source of legend.  This species of coffee took it’s name from whence it came: Arabia; taking on the nomenclature Coffea Arabica, which today accounts for 80% of the world’s production.

The spread of Arabica coffee around the world was based on a very limited number of trees. even berries were taken by Baba Budan to India; a small shipment was taken to the French colony of Reunion; and the tree taken from Java to Amsterdam in 1706, together with its offspring in Paris, which provided all the planting material for South and Central America. Consequently, the whole genetic base of the Arabica coffee industry is very narrow.

As demand for coffee grew, large areas – sometimes entire countries – became dedicated to coffee production, revealing weaknesses inherent in propagating a single species. Since the coffee tree is an evergreen shrub having broad leaves, it is a tempting target for pests and disease. This became glaringly clear in Sri Lanka – once one of the world’s largest producers – that ultimately lost its entire crop to disease in the late 1800’s, never to recover.

Experience has led farmers to seek alternatives through inbreeding to increase resistance, and to boost crop yield. Since the coffee tree is an inbreeder natural mutations occasionally occurred.  These mutations often displayed characteristics that allowed them to adapt to specific growing conditions. Inbreeding has led to a number of hybrids of the Arabica species that are referred to as varieties or cultivars. These cultivars all derive from the original typica variety from Yemen and the bourbon variety from the Reunion. The two varieties are considered identical from a herbarium perspective. Hybrid varieties have become so popular that in many countries they greatly outnumber the original typica and, in some cases, have completely replaced them.  For the most part, coffee connoisseurs were quite unaware of this change until recently.

Hybridization began in earnest after the Second World War as part of the “Green Revolution” that occurred throughout the world’s agricultural industry. This movement was characterized with a huge change in growing practices to increase production land simplify labor practices through mono-cropping and heavy use of fertilizer and pesticides. Since coffee contributes significantly to the GNP of many equatorial nations, government sponsored research institutes and boards were created to assist farmers in the latest methods in what came to be known as “techified farming”.

Technified farming encouraged the removal of traditional multi-story shade canopies in favor of specialized shade or full sun growing techniques. A new form of hybrid propagation was encouraged to combat disease and pest outbreaks due to intense mono-cropping. This new hybrid is referred to as interspecific hybrids. Interspecific hybrids are cross bred from outside the Arabica species, most notably the Robusta species. These hybrids display negative taste characteristics that are quite recognizable to the trained coffee professional. The success of interspecific hybrids may have increased yields and forged a (temporary) bulwark from disease and pests, but many professionals within the coffee industry believe that this success has come at a cost to flavor and quality.

The confusion between inbred cultivars and interspecific hybrids has led to a resurgence of interest in specific varieties, and what some may describe as the heirloom varieties of bourbon and typica. Beyond that, however, hybrids within these two varieties become a red herring to flavor quality. Flavor quality depends on microclimate variables, ecological stewardship and processing methodology.

Some roasters, as a fashionable method to display their commitment to quality, now actively promote particular varieties. What is important to remember however is that the extreme narrow genetic base for the Arabica species makes taste variation quite negligible. It is difficult enough, if not impossible, to distinguish a flavor variance between typica and bourbon variants, much less variants with in cultivars. True coffee connoisseurs direct their attention towards bio-diversity rather than specific varieties when seeking quality.

ROASTER FRESH COFFEE

There are three basic components affecting the flavor of coffee, they are: body, taste, and aroma. Body and taste are relatively stable components since they do not change much over time. Aroma, however, is referred to as a volatile component since it dissipates quickly after roasting.

STALING

Of the 1000 or so chemical compounds that make up the flavor of coffee, volatile aroma constituents account for almost 80%. Also present in the roasted bean is a considerable amount of carbon dioxide (CO2), which fills the bean as it swells during the roasting process. Although CO2 does not translate to any specific flavor component there is a correlation between the dissipation of CO2 and the loss of aromatic volatiles. As CO2 leaves the coffee bean, taking aromas along with it, oxygen enters in to fill the empty space. The oxygen reacts with the oils in the bean, turning them rancid.

WHAT?

Simply stated, together CO2 and aromatic volatiles can be referred to as gasses. The gasses are the smell of coffee. And when the gasses go away, the flavor goes with it. Once these gasses dissipate the oils become susceptible to oxygen —creating a rancid flavor. Thus completing the definition of staling: the loss and alteration of flavor.

HOW CAN I PREVENT STALING?

Freezing is one practice that sets Kaladi Coffee Roasters apart from other roasting companies. We place our beans in the freezer directly after roasting so the staling process does not begin before you, the customer, purchase our coffee. Gasses expand at higher temperatures and contract at lower temperatures. Lowering the temperature of these gasses slows their rate of dissipation. Studies show that for every decrease in temperature of 10 degrees celsius, the life of the coffee increases by 50%. Most home freezers are capable of temperatures of -10 to 0 degrees fahrenheit, sufficient enough to store coffee beans for several months without degradation.

ROAST PROFILING

It is often said that taste is subjective. While certainly true, it is important to remember that there is a difference between taste preferences and taste faults. For example, some people may like a very strong cup of coffee. In an effort to increase strength, they may use too much coffee for a particular brew method, resulting in an especially acidic flavor that taints the brew. Or, in an effort to save coffee, some people may grind the coffee too fine and create a flavor that is excessively bitter. In both cases, if the person continues to brew coffee in this manner, they become habitualized to identify this flavor as normal.

Nevertheless, these flavors are taste faults and should not be confused with taste preference. One could have a preference for strong coffee and search out coffees that present such a characteristic, but using too much of this coffee, or grinding too fine, will result in a taste fault and taint the flavor profile of that particular coffee.

In a similar vein, there are preferences in roast profiles of coffee. Before the advent of what could be called the Specialty Coffee Revolution in America, the only coffee that was largely available was mass-marketed canned coffees in grocery stores. These coffees were made up of low quality coffee beans that were very light-roasted to minimize weight loss and further tainted by the introduction of pelletized chaff in the blend that contributed to a thin, acidic, flavorless cup. In reaction pioneering roasters such as Peet’s Coffee reintroduced darker, European style roasts using high quality coffee beans. These darker roasts proved immensely popular, especially with the rise of espresso-based beverages.

More recently, with the ubiquity of Starbucks, new roasting firms, in an effort to differentiate themselves, have returned to lighter roast coffees. Unlike the commercial, canned-coffee of the past, however, these firms seek out high quality coffee beans and present them in lighter roasts. While it is fashionable amongst aficionados to bemoan the perceived declining quality of industry giant Starbucks, to vilify a coffee solely based on roast profile would be an error.

Within the range of roast possibilities of any given coffee, there exists under-roasting and over-roasting. Under roasted coffees are characterized as having a yeasty, cereal like quality while over roasted coffee will display a fishy, carbon- like quality. Each of these flavors represent taste faults due to roasting similar to the taste faults due to brewing as mentioned above. However, within the range of light to dark roasts many profiles are available that may, by preference of the roaster, display favorable taste attributes.

When deciding on a ideal roast for a coffee, we here at Kaladi employ a method called roast profiling. Starting with a number of small samples of a coffee, we roast them at increasing degrees of roast temperature measured by weight loss. Coffee roasting is essentially a dry distillation process; as coffee roasts it loses moisture.

Generally speaking, the higher the temperature a coffee bean reaches in a roast the greater the weight loss. Most commercial coffee is roasted within a range of weight loss of 12 to 22%. Within this percentage is the roast range of a coffee. By cupping each sample we can determine the flavor trajectory of a coffee. The moisture content of coffee corresponds to its relative acidity – the higher the moisture, the greater the acidity. The goal is to find a flavor profile that best represents the aromatic characteristics of the coffee while balancing the acidity of the coffee. With too light of a roast, the acidic qualities will dominate the flavor, giving a sharp, lemon-rind quality; while too dark the roast becomes over dominant, producing a pronounced burnt flavor. Some coffee’s aromatic characteristics favor a lighter roast, while for others a darker roast is preferable. Once a general idea of the coffee’s characteristics is apperceived, the roast can be fine tuned by incremental temperature adjustments in our production roasters.

Roast profile is often influenced by preferred style that may be individual or geographical. For example, in Italy the roast styles of coffee tend to be lighter in the north of the country than in the south, not counting individual variations. So, too, in the United States, where East Coast coffees tend to be lighter roasted than West Coast coffees. These styles reflect preferences not quality. To suggest that one style is a better quality to another is akin to suggesting that red wine is of better quality than white wine, or vice versa. Individual roasters may select a style of roasting that reflects their own preferences in flavor much as a Brew-master may specialize in a particular style of beer. The preference of a roast style may be subjective, but one should not confuse a taste preference with taste faults.

PRECISE AIR ROAST

Coffee Roasting at Kaladi is a radical departure from traditional drum roasting. Drum Roasters roast the coffee beans in an enclosed cylinder drum heated from below. The design dates back to the early 1800’s. Coffee Beans are rotated in mass at high temperatures that scorch and tar the coffee, often producing a burnt, bitter taste.

Typically, when we buy coffee we think in terms of roast color. Some people prefer light roasted coffee while others may prefer a dark roast. Then there are those who want something in between. Traditional coffee roasting machines have limited monitoring capability requiring the roastmaster to judge a coffee finish by the color of the bean.

At Kaladi Coffee, we have broken through the light roast/dark roast barrier to achieve the Precise Roast. Our roasting machine is accurate to one degree, maintaining the Precise Roast, every time. There is a direct relationship between the color of the bean and the final temperature that bean reached during roasting. Unfortunately, because the dynamic nature of coffee roasting, unless this temperature is closely monitored radical drifts in the final result are inevitable.

With Precise Roasting, each coffee’s unique flavor profile can be targeted with the exact temperature necessary to fully bring out it’s unique characteristics, and more importantly, be consistently reproduced roast after roast.

Convinced? Try some.

DESCRIBING FLAVOR

At Kaladi Coffee Roasters, we like to describe the flavor of coffee by its three basic sensations: strength, taste, and aroma. Each coffee has its own individual character, we seek out those coffees that display the best of these characteristics. There is no such thing as any one best coffee since each of us have an ideal coffee flavor that suits us. Having an idea of what kind of characteristics a coffee has may help you find your best coffee.

STRENGTH

Taste-Strengthometer

The strength of a coffee is defined by its body. Body is the viscosity of the coffee in the mouth. Coffee may be full bodied, medium bodied or light bodied. Sometimes a coffee may be in between and we will describe it as light to medium bodied or medium to full bodied. The strength of a coffee is often the lingering image of a coffee’s character.

TASTE

Taste is the sensation that your tongue perceives. While all of your taste buds on your tongue have flavor receptors, where you experience coffee on your tongue dictates its taste.

When a coffee stimulates the flat part of the tongue we usually describe these coffees as either soft or neutral. Soft coffees are very subtle and easy to drink. Neutral coffees are often used in coffee blends since they are easy to manipulate. Neutral coffees by themselves, like soft coffees, are easy on the palate. Many people who have had bad experiences with bitter coffee tend to gravitate to these tastes.

Coffees that stimulate the sides of the tongue are described as winey. Wineyness in coffee refers to the wine-like mouthfeel. Some coffees have a bold, cabernet-like wineyness; others may have a dry, chardonnay-like character. Winey coffees tend to be difficult to blend.

AROMA

Aroma is the most diverse element in coffee. Of the 1,000 or so chemical compounds that make up the flavor of coffee 800 of those are aromatic compounds. This is three times the number of aromatic compounds as found in wine. Aroma is what gives us the shades of coffee’s flavor.

Aroma varies in intensity with different coffees but is equally fleeting: 85% will dissipate from the beans in just five days from roasting unless that coffee is kept frozen.

Aroma is what gives each coffee its unique signature. These compounds are a complex relationship between the chemical make-up of the coffee bean and a roaster’s artistry of recognizing a coffee’s potential and roasting to the exact degree that unlocks that signature.

Identifying aromas in coffee is a subtle art in tasting but once one becomes aware of these nuances they are an enjoyable experience that will greatly add to one’s appreciation of coffee quality.

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IDENTIFYING COFFEE

It takes a lot to become a Kaladi Coffee. When we find a coffee that has what it takes, we like to give credit where credit is due: the farmers who cared, tended, and produced these exquisite flavor sensations. For this reason, as far as possible, we like to take the appellation approach to identifying the coffees we offer.

Identifying by appellation is well known when it comes to buying wine, but not so when it comes to buying coffee. Most coffee roasters prefer to hide individual varieties behind a sea of blends. Instead of buying coffees based on outstanding flavor characteristics, roasters buying coffee for use in blends encourages the use of mediocre quality beans muddled together. One advantage of this method is consistency: if one coffee becomes unavailable or the price seems high, another coffee can be substituted in the blend and the consumer is largely unaware of a change. Another advantage of this method is branding. Many roasters prefer to create exotic sounding blend names that can be viewed as something exclusive in a competitive market.

We prefer the more difficult task of finding truly unique coffees that are perfect examples by themselves. Like a great wine, great coffee need not be blended. It should stand on its own as a unique flavor profile. Our coffees are identified first by country of origin, then grade (if applicable), region, and finally estate or cooperative. In this manner we recognize that countries don’t grow coffee, people do.

Different countries have different methods of grading coffee. All countries grade coffee according to the amount of defects (broken beans, stones, debris, etc), some countries will grade coffee beans according size, others by altitude or density. While bean size has no affect on flavor quality, uniform large beans have an impressive look and so a few countries have capitalized on this perceived value. By contrast the grading of altitude or density does play an important role in flavor quality since altitude contributes to a harder, denser bean that gives off more aroma after roasting.

While countries can be known for certain general flavor characteristics, the region actually plays a much larger role in particular flavor profiles. The flavor of coffee is derived from a complex relationship of botanical variety, micro-climate, soil composition, and regionally specific farming techniques. Each coffee is a snapshot of the particular region from which it was born. A skilled coffee farmer understands the needs of his crop through years of knowledge handed down by tradition and incorporates new techniques made available by the many agencies that provide ongoing educational assistance.

Sometimes a regional identification becomes so recognized that farmers will travel long distances to sell coffee in a more reputable region. A famous example of this is the region of Antigua in Guatemala. So many coffees began to pop up as Antigua coffee that the word “Genuine” was attached to those coffees that could be verified as coming from Antigua. Likewise, unscrupulous exporters have been known to pass off coffees from poor regions as reputable regions to exploit profits. Kona coffee and Jamaica Blue Mountain have suffered from such instances. For this reason, some regions have trademarked their name, and others have created separate trademarks. Since there is little oversight to the labeling of coffee, this practice is sure to continue.

Many consumers looking for quality coffee often associate the country name with quality. Usually it is the same name as the first coffee that introduced us to something other than canned commercial coffee. It is important to remember that the name bears little to no significance to flavor quality but only identifies its place of origin. At Kaladi Brothers, we choose the coffees we offer based on flavor quality, not by geo-political designations.

Customers often ask what is our best, or favorite coffee. The answer to this is similar to the question of what is the best wine. Taste is subjective. We try to offer a wide variety of flavor profiles to suit a number of tastes. These coffees are selected from a tiny fraction, about 3%, of the coffee available around the world. In our mind, each one represents the best flavor. Our job, as we see it, is to find these flavor profiles, roast them in a manner best suited to their individual characteristics, then identify them as accurately as possible.