For custom gifts and events contact us at

From Seed to Mug


Coffee beans are actually coffee seeds.  When planted, seeds grow to become TREES yielding cherries which have seeds which we of course call coffee beans.

Typically coffee is grown in the COFFEE BELT. Warm, high elevation climates around the EQUATOR.

ARABICA trees produce 70% of the world's coffee today. Arabica coffee is known for being superior to other species of coffee trees, producing all of the fine, specialty coffees popular today.

ROBUSTA trees yield 30% of the world's coffee. Although higher in caffeine than Arabica it produces an inferior cup often used in instant coffees or to add flavor enhancement to Italian-style espresso blends.


Coffee is usually harvested by hand and most is processed via WET PROCESSING.  Via the wet method cherries are sent through a washing station where the outer shell and pulp are removed. Then they are sent to a fermentation tank, dried on raise beds , then prepared for shipping via a milling process (polishing up).  Coffee is also processed via DRY METHOD, which is an age-old method where freshly picked cherries are simply spread out on huge surfaces to dry in the sun. Once the “process” is complete the green beans are bagged, shipped to importers and purchased by roasters and coffee businesses.


Roasting is a heat process that turns coffee into the fragrant, dark brown beans we know and love. It is both art and science as the best roasters are able to customize the process to maximize the flavor profile of the particular bean. The beans need to rest 1-2 days after roasting; the height of the flavor of the bean is 3-14 days after roasting and best if partaken prior to 30 days.


EQUIPMENT—Keep it clean

BEANS—Choose high quality fresh roasted beans ideally 3-14 days after roasting.

THE GRIND—If possible use a burr grinder and grind according to brewing equipment specs. 

WATER—Water is uber important as the majority of your cup is what?  That’s right water!  When possible choose purified water but mostly just use good water.

COFFEE / WATER RATIO— 2 to 3 tablespoons of ground coffee for 6 to 8 ounces of water.

WATER TEMP—195 to 205 degrees.grees Fahrenheit).


Leave a comment

Please note, comments must be approved before they are published