As coffee is stale seven days from roast Rudy Baggs Coffee Roasting Company offers the Coffee Club where members receive weekly the amount of coffee they consume in a week.  Currently coffee is roasted and mailed on Wednesday, or delivered on Thursday for our local members.  Coffee once roasted needs to “degass” for 12-24 hours prior to brewing for flavor to be optimized similar to wine needing to “breathe” when opened.  The flavor will peak 72 hours from roast and then begin to decline.  Not only will members be only drinking fresh roasted coffee they are consuming it during the peak of flavor.

Coffees are rotated to give members a variety of experience and flavor specific to their palate preferences.  

Let’s talk about palate preferences.  There are 80 +/- coffee producing countries in the world.  Each country will grow coffee with different flavor characteristics.  Regions within countries can produce coffees with distinct flavor profiles.  Even the individual “fincas” or farms can and will produce further distinctions.  Flavor is developed by soil, altitude, climate, processing methods and of course the tending by the grower.  Imagine the wide variety of flavor profiles that are available.  Although freshness is best compared with artisan bread the flavor characteristics are best compared with wine, although wine “people” may disagree with the comparison, coffee has a wide, varied and distinct flavor profiles.

The flavor characteristics of coffee are on a range from what is called “acidic” to “full body”.  Acidic is not a citrus acidic, it is light and bright on the palate with a “light” mouth feel while full bodied is bold with a “heavy” mouth feel.  Often people who drink “dark roasted” coffee have never had a properly roasted full bodied coffee (click on the Roast tab for more on roast flavor).  90-95% of coffee drinkers will drink one end of the continuum towards the middle.

 

  Ask about our 12/8 New Member Special at