Like fine wine, the country or region that a coffee comes from does not by itself define its quality. Just because a coffee comes from Kenya or Colombia doesn't mean it's good.

The soil, the sun, and the surrounding habitat determine the flavors of the fruit that is grown in the region. Like any good fruit the growing conditions are the primary influence affecting the taste of the coffee.

At The Coffee Roaster, we buy beans that have been grown in the environment most suitable to the life and taste of the bean.

Most of what we sell is organic, certified or not. Because when the habitat supports healthy plants, there is little or no need to use the pesticides and fertilizers common to large commercial crops. The taste of the coffee will demonstrate what we mean.

CoffeeReasearch.org, defines coffee roasting as "a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster."

What that means is this: roasting coffee brings out its distinctive character. Every pound of coffee has the potential to express itself in a way that will reflect the unique flavors that the environment it was grown in provided.

By roasting our own coffee, and selling it the day it was roasted or within a few days after, we can ensure that our coffee has the best, most desired flavor for each particular bean.

The final step in the process of making good coffee is, of course, brewing it. After roasting coffee, it is time to brew a cup or a pot. If you truly care about the flavor of the coffee you drink, it is critical to brew coffee within a few days or at most a couple of weeks after it has been roasted.

Brewing itself is a personal "art". There are many different methods - from the French press to the vacuum pot to the automatic drip - and all are capable of brewing quality coffee, but only if done well, and to the taste and strength that the consumer is looking for.

Coffee retains its peak freshness for only a short time after leaving the roaster, generally speaking, about three weeks. At The Coffee Roaster, we roast our beans in small batches so you are assured of purchasing fresh coffee that has been roasted within the past few days.

We recommend that you purchase only what you will consume within the next two weeks. If the coffee will be brewed within a reasonable time, there is no need to store it in anything other than the glassine lined bag it comes in. The best storage container is a "French canning jar" with a rubber gasket and clamp.

Because coffee easily absorbs flavors and moisture, you should never store coffee in the refrigerator. If you will be storing your coffee for a longer period of time, freezing is okay in an air tight container.However, once removed from the freezer, do not put it back.