Our Coffee

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 growing regions expanded along the equator or "Bean Belt". These regions offer moderate sunshine and rain with steady sub-tropical temperatures and rich, porous soil. Primary coffee regions include Brazil, Vietnam, Indonesia, Columbia, and Mexico.



At Weaver's, we apply our artisan skill, creativity and experience at every phase to ultimately yield the best, roasted coffee each green bean has the inner potential to produce.


   
GREEN BEAN | We start with 100% Arabica green, selected from the finest 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 Artisan Roast yields a heavy-bodied, bold cup which highlights the inherent characteristics of each origin.   HAND-ROASTING | Through the careful manipulation of time, temperature, and airflow, we roast each batch to unlock the full, inherent potential unique to each lot of coffee. Knowledge of bean density is vital when roasting - the softer the bean, the gentler the roasting process as opposed to harder beans which can be aggressively "pushed" in the roasting process. Our unique, hand-roast creates as much body as possible without loss of any of the signature experiences our exceptional coffees have to offer.  
       
   
BLENDING & CUPPING | Blending is an art in itself. Bean composition of each blend is decided by first roasting to a specific origin, which is then mixed with varied amounts of other lots, resulting in many different combinations. We then sample through "blind cupping" which can take hours, sometimes days to perfect. Methodically, we narrow it down to our favorite cup of coffee.
Cupping is a skill that can be learned by doing, but only mastered through time and experience. Having cupped roughly two hundred coffees a day over the past twenty-seven years, John has the ability to not only assess, but also commit these tastes and experiences to memory. It is through this unique, artistic talent - not computers - that he delivers unwavering continuity regardless of how each crop may have turned out this season.
  RETAIL | We know that coffee is a highly perishable item; one that loses both its flavor and freshness over a very short period of time if not handled properly from the second the beans pour from the roaster. Our artisan coffee is hand-packed into a custom, one-way valve package and sealed within minutes. This special bag has been carefully designed to release CO2 through the one-way valve - fresh-roasted coffee out-gases CO2 for hours after leaving the roaster. This process also forces most of, if not all, the harmful oxygen (the primary enemy of roasted coffee) from the bag. We take every step necessary, including strict handling practices, to ensure that our coffees are provided to you fresh regardless if you buy it from your local supermarket or pulled by a barista.