Our Process

Bean Quality.

Not all beans are created equal. What the average coffee drinker may not realize is that there are a number of coffee grades.

Low Grade beans (Off Grade) are the leftovers after all the good stuff has been separated out and therefore have been in the warehouse for quite some time. You usually find these beans sold already ground and packaged in big red plastic tubs or metal tins with plastic scoopers in them. Think truck stop, backwoods campfires, and dueling banjos. Gets the job done, but its only real attributes are that it is warm and caffeinated.

Medium Grade beans (Exchange Grade) are what the big box roasters generally buy – they are good enough to woo the naïve taste buds, (or if you just like a lot of milk with your coffee) but cheap enough to keep profits up and stockholders satisfied.

Top Grade beans (Specialty Grade) have been identified by growers and roasters as the top beans on the market. These beans must exhibit distinctive attributes in one or more of the following areas: Aroma, Flavor, Acidity, or Body. These are the only beans you’ll find in a cup of Looney Bean coffee. It has been said that “If you buy the best beans on the market, it will cover a multitude of flaws.” After 16 years of artisan roasting, those flaws vanished long ago and all that is left is amazing aroma and flavor.

Roasting and Freshness.

Another coffee factoid. Most coffees available at your local supermarket are over roasted and old. Oftentimes to cover up the taste of subpar beans, bulk roasters will actually char their beans in an attempt to distort flavor or just hide imperfections. To compound this problem, they rarely take into consideration different roasting profiles for different beans, leaving the coffee tasting bitter with a burnt finish. About 5-14 days after roasting, beans will begin to lose freshness. The lighter the roast, the longer it will take to develop to it’s peak in flavor. Air tight containers will help, but you should drink your coffee as soon as you get it. Getting fresh coffee every two weeks is about perfect. Think of it this way, joining the Kafe Kuteera Club is like having a powder day every 2 weeks.

Kafe Kuteera’s approach is one of true small batch artisan roasting. Each different variety of beans has its own time-tested profile and is micro-roasted in a 25 lb. “San Franciscan” roaster. Combine the best beans with the most consistent roaster on the market and 16 years of experience and be guaranteed you’ll never drink a cup of burnt, bitter coffee again.

Fair Trade and Organic.

Kafe Kuteera seeks to support high quality coffee bean growers who employ fair trade and organic practices whenever possible. Due to the large selection of beans offered, these options are not always available at the highest coffee bean grades.