Cravens Blog
The Gift of Coffee
November 28th, 2012“Short and Sweet” – a phrase we often use to define our brief but sincere communications with you, our valuable Customers. Or is it descriptive of Father Christmas, himself? Either way we would like to help with your holiday gift giving. Cravens Yuletide Blend is a special gift, quite literally. Comprised of the highest grade specialty coffees grown with exceptional skill by select farmers and roasted with care, your gift of Cravens Coffee is a treat worthy of giving.
Please contact us via cheers@cravenscoffee.com or 800-214-BEAN (2326) so we may serve you. Thank you for entrusting Cravens Coffee with your holiday wish list.
YULETIDE BLEND
We blend a distinguished trio of coffees grown under sustainable conditions to celebrate the holidays – and honor our faraway friends and farmers for all they do so well.
Costa Rica Monte Crisol’s sweet, tangy, up-front flavor lends sparkle, then perfectly matched with Mr Irham’s IKA Sumatra Mandheling providing a fruity, spicy body at the finish. We include just enough French Roast to elevate the complexity.
Cravens Yuletide Blend – our way of sharing the warmth of the season with you. Cheers!
Flavor Profile: Bright, full flavored, rich finish
Primary Origin: Costa Rica Monte Crisol
Roast: Combination light and dark
Available at area grocery stores and coffee shops serving Cravens Coffee.
CRAVENS COFFEE GIFT BOX
Not only does coffee make a delicious gift but an eco-friendly one as consumable items leave less imprint on our environment.
This season’s Cravens Gift Box includes 2 coffees: Yuletide Blend and and newly sourced Ethiopia Abaya Yirgacheffe.
If you would like a different coffee selection in your gift box, your wish is our command!
Roasted and packaged with care.
Thank you for sharing Cravens Coffee this holiday season.
It is a pleasure serving you,
March Madness Blends
March 13th, 2012
It’s tourney time. Brackets, Basketball and Blends. Coffee blends, that is… for two favorite teams.
Flavor Profile: Dark chocolate, rich, intense
Primary Origin: Sumatra Mandheling IKA
Roast: Combination light & dark
A perennial basketball powerhouse like Gonzaga University wouldn’t drink anything less. An accomplished blend of intense full flavor, this unique combination of dark and light roasts guarantees each varietal is roasted to it’s perfect point.
UNIVERSITY OF MONTANA GRIZZLIES BLEND
Flavor Profile: Creamy, earthy, full-flavored
Primary Origin: Sumatra Mandheling IKA
Roast: Combination light & dark
The Grizzlies love their coffee so much, they’ve made it one of our most popular blends. Central America and Indonesia beans meet head-on to deliver a cup of hearty character and dynamic flavor. A fitting tribute to the Griz!
Available at area grocery stores and coffee shops serving Cravens Coffee or online at cravenscoffee.com.
Understated Sweetness revealed in Organic Papua New Guinea Simbu
February 16th, 2012
The allure of coffee from Papua New Guinea is not well recognized. Papua New Guinea, after all, is not easy to find on a map and one of the least known coffee producers. Maybe that’s why we call it specialty coffee. If everyone were offering it, it won’t be special!
This unique coffee had our full attention since the very first cupping. If you like the earthiness of Sumatra coffee you will enjoy this sweeter, fruitier profile of an old favorite.
Offered by the Tribal Aromas Co-operative in the Simbu Province of the Central Highlands of Papua New Guinea, this coffee is grown at higher altitudes in rich, black volcanic soil. The Tribal Aroma co-op is a collection of indigenous tribes whom pride themselves on small subsistence plot farms, where coffee is specially hand-picked and hand-pulped. Organically grown and certified.
Flavor Profile: complex fruit notes with distinctive grapefruit nuances, cedar aroma, chocolate finish.
Roast: Combination light and dark
We’ve secured of small lot of Organic Papua New Guinea for a limited time. Find this earthy, richly sweet coffee at area grocery stores, cafes and espresso bars serving organic Cravens Coffee.
COACHES VS CANCER BLEND
Again this year, Cravens Coffee is honored to bring you Coaches vs Cancer Blend. A special custom blend created by Marcy Few, Robin Rice and the folks at Coaches vs Cancer. We took care to combine just the right coffees for a full-flavored, hearty cup. Perfect for brewing at home or creating your own espresso work of art.
Marcy and Robin chose a coffee grown by Cravens’ friends at family-owned Finca Vista Hermosa in Guatemala. Grown in the highlands of this beautiful country, this coffee has a spirited flavor. Just like our wonderful Zags!
Thank you for choosing Coaches vs Cancer Blend. With your purchase we’ll donate proceeds to help send a child to Camp Goodtimes this summer. This local camp brings respite and joy to children battling cancer.
Look for Coaches vs Cancer Blend at locally owned grocery stores throughout the Inland Northwest during the months of February and March or on our website at www.cravenscoffee.com. Go Zags!
As always, thank you for choosing Cravens Coffee. It is a pleasure serving you,
p.s. Whether you have ‘friended’ us in the past or are new to facebook, please follow Cravens Coffee on our new page so we may better serve you.
Tanzania Mondul Estate Peaberry: NEW COFFEE for the NEW YEAR!
January 13th, 2012It is my job to source tremendous coffee for you, working with coffee farmers dedicated to excellence in their craft. In true Cravens fashion, we bring you a series titled, "From Farmer to Roaster to You" which represents ever changing, rare and limited release coffees — highly sought after from our direct farm visits.
2012 "From Farmer to Roaster to You" Featured Coffee
Single Origin: Tanzania Mondul Estate Peaberry
Farmer: Alex Rechsteiner
Coffee Quality Control: Edwin Agasso
Flavor Profile: unique, tangy, juicy, syrupy, depth, exclusive.
Roast: Northern European
Story:
When we first met, long time Cravens friend Alex Rechsteiner of Burka Estates near Mt Kilimanjaro, acquired an old-growth farm 1,200 feet further up the mountain. Upon hearing of this rare East African high-altitude coffee, with deep volcanic soil and potential for booming flavor, we were determined to track it’s progress and development. Patiently waiting these past years has paid off as the current crop has exceeded expectations resulting in the Cravens exclusive purchase of this year’s entire Peaberry lot.
Mondul Estate sits at over 5,500 feet, an ideal elevation for East African coffee, providing conditions for a denser, harder bean. A land of ridges and valleys, this farm benefits from sunlight effect and soil drainage. Chilly weather at night slows the bean development resulting in the accentuation of sugars for a juicier, heavier bodied coffee – like the old style Kenya’s. Steve, our long-time roaster, said: "…remember how Kenya coffee used to taste, 15 years ago?…" He nailed it!
The coffee is shade-grown and sun-dried in no less than 15 days, which accentuates the coffee’s sweetness and finish. Our first full roasts reveal a coffee with incredible depth to its structure, rarely found these days in East African coffee. Truly special.
40 bags of this Peaberry were harvested and Cravens purchased them all! Craft roasted and packaged with care please find this fine coffee at area grocery stores, coffee shops and restaurants serving Cravens Coffee.
Thank you for choosing Cravens Coffee,
From a Fan:
"I can’t thank you enough for sharing the Tanzanian Peaberry. My son Jake and I were in Coffee Nirvana for a couple of weeks there. You’d asked for my thoughts; though I’m but a humble wordsmith rather than a trained professional, I hereby humbly submit them:
Earthy, almost peppery aroma; a medium- to full-bodied coffee that suggests milk chocolate, roasted nuts, and the barest hint of citrus—bitter orange, perhaps?—yet lacks the overly bright tones of Central American beans. In the mouth it’s creamy and smooth, like a caramel milkshake, which belies the intensity of flavor that takes a moment or two to build. There’s a great deal of complexity in this coffee; it just doesn’t feel the need to brag about it. In other words, if it were a symphony, it’d be written by Bruckner."
~ A.B.
Gifts for the Coffee Lover
December 1st, 2011Ah, Christmas. Lit tree, delicious food, family and friends, and – of course, presents. While the holiday season has different meanings for different people, it is generally regarded as a time to give a gift of sentiment. What will your sentiment be? Thank you? Good cheer? Stop the madness? Whatever your wishes, we’ve gathered together a small list of gift ideas for the coffee lovers on your list.
YULETIDE BLEND
We blend a distinguished trio of coffees grown under sustainable conditions to celebrate the holidays – and honor our faraway friends and farmers for all they do so well.
Costa Rica Monte Crisol’s sweet, tangy, up-front flavor lends sparkle, then perfectly matched with Mr Irham’s IKA Sumatra Mandheling providing a fruity, spicy body at the finish. We include just enough French Roast to elevate the complexity.
Cravens Yuletide Blend – our way of sharing the warmth of the season with you. Cheers!
Flavor Profile: Bright, full flavored, rich finish
Primary Origin: Costa Rica Monte Crisol
Roast: Combination light and dark
Available at area grocery stores and coffee shops serving Cravens Coffee.
CRAVENS COFFEE GIFT BOX
Not only does coffee make a delicious gift but an eco-friendly one as consumable items leave less imprint on our environment.
This season’s Cravens Gift Box includes 2 coffees: Yuletide Blend and Cup of Excellence® Costa Rica La Pira.
If you would like a different coffee selection in your gift box, we are happy to accommodate via cheers@cravenscoffee.com or 800-214-BEAN (2326).
Roasted and packaged with care.
CUP OF EXCELLENCE ®, COSTA RICA LA PIRA
A special coffee for a special coffee drinker. You may have read about this rare and limited-release coffee in our last eNews. Here’s a reminder why this might be the perfect gift for your coffee lover.
COE is a non-profit organization founded by a small group of dedicated coffee experts who, in partnership with source countries, conduct a competition and auction as a way to discover phenomenal coffees and financially reward the coffee farmer. We have chosen one of this year’s winners just for you.
Origin: Cup of Excellence®, Costa Rica La Pira
Winning Farmer: Carlos Urena Ceciliano, La Pira Finca
Region: Los Santos, TarrazuFlavor
Profile: Exceptional, sparkle, bright lingering aftertaste, maple-y and almond-y at the finish.
Roast: Vienna
Thank you for sharing Cravens Coffee this holiday season.
It is a pleasure serving you,
Relationships Matter. From Farmer to Roaster to You.
October 4th, 2011You may recall relationships were discussed in our March email news with regard to the dedicated farmer. Today we recognize the important relationship of the coffee retailer.
If only we could mention each and every business serving Cravens Coffee in this one email. Rather, we THANK a handful of long term Customers committed to serving Cravens Coffee since the beginning.
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What do these businesses have in common? Nearly 17 years ago they took a chance on a small start-up coffee roasting company named Cravens. They believed in the coffee and the people. All these years later we are still together and that says something.
From Spokane, Washington to Missoula, Montana to Carbondale, Colorado these fine businesses took the road less traveled and it has served them well. But let them speak for themselves….
“Cravens Coffee was my first choice then and my first choice now. They set the high standard.”
“Cravens Coffee delivers something special, consistently. It may not be sexy but they know what they are doing and I can count on them.”
“It’s become trendy for coffee roasters to think they are rock stars. Cravens Coffee makes me the rock star!”
As always, we thank ALL of our faithful Customers for reminding us that successful relationships require commitment. Support and learn more about these small businesses (and many more!) serving Cravens Coffee by following us on Facebook.
Do you have a story about your favorite coffee retailer? We’d love to hear it. Email us anytime at cheers@cravenscoffee.com or join us on Facebook to share your experiences.
Thank you for choosing Cravens Coffee!
Montana Series: big sky, big flavor
August 8th, 2011Montana’s official travel site says it best: “Landscapes so big and open they stretch your soul. Some places are the same whether you view them from the pages of a magazine or from the soles of your traveling shoes — Montana is not one of those places.” With its rugged peaks and boundless plains, Montana is nothing short of spectacular. Such sweeping majesty inspires artists, writers, filmmakers, and (as it turns out) coffee roasters, too.
We’ve always found there’s a level of sophistication about coffee in Montana. Montanans know how it should be prepared and they know exactly how they want it to taste. They demand consistency and high quality. We created The Cravens Coffee Montana Series for them… and you, wherever you may roam. Enjoy!
As part of the Cravens Montana Series, Montana Jacks tips its hat to those who inhabit Big Sky Country. We’ve dark roasted lively Costa Rica beans and blended them with rich, full-flavored Colombia Huila Supremo. It’s a bold, distinct taste that reminds us of a few people we know.
As our Montana Series continues, Angler’s Roast stars crisp, fresh coffee from Costa Rica. Then we throw in a little hearty, dark-roasted Indonesia to give the blend a lift at the finish. Reach for it before your next pre-dawn fishing trip – or on any morning you face an adventure.
Our Montana Series concludes with the spectacular Big Sky Blend. Combine the smoky, spicy complexity of Guatemala coffee with a buttery smooth landing complimented with fine Colombia Huila beans. Step out on your deck with a cup of Big Sky Blend and enjoy the view: jagged peaks, rushing rivers, cool forests, and the boundless blue above. Or at least that’s how this blend tastes to us.
Montana Series available at area grocery stores and cafes serving Cravens Coffee. Or online at www.cravenscoffee.com, anywhere, anytime. With or without your cowboy hat.
p.s. By popular demand (or at least for those wonderful folks who’ve been asking)… here are the links to our 2 previous Coffee Chronicles. Find them on our website at www.cravenscoffee.com.
p.p.s. Whether you have ‘friended’ us in the past or are new to facebook, please follow Cravens Coffee on our new page so we may better serve you.
Cravens Q&A / April
April 20th, 2011Isn’t there a famous quote, “The key to wisdom is knowing all the right questions”? Thank you for taking the time to send your inquiries our way. I thought I’d answer your questions in this Coffee Chronicle to share with others.
Question: “Is price reflective of quality?”
~ D. Foster Spokane Valley, WA
Simon Answers: “Ahhhhhh, the age old question applies to coffee, too. Yes, for the most part, the price of coffee is a reflection of it’s quality. There are, of course, exceptions to the rule. Coffees can be priced high due to short supply, mystique or marketing. Examples might be Pure Hawaiian Kona, Jamaican Blue Mountain or Sumatra Kopi Luwak. But a good rule of thumb is, “there is no such thing as great, cheap coffee”. The best coffee in the world is grown at elevation in remote mountainous areas. It is nurtured during the growing stages, picked selectively and processed carefully. Subsequently, the better coffees command a higher price because of the great care, time and attention in their development. We are honored to find these quality coffees for you.”
Question: “I read somewhere that if my espresso tastes bitter or sour I should consider removing the crema. Is that right?”
~ P. Miles Grand Junction, CO
Simon Answers: “After 20 years in the coffee business, I have learned there are few absolutes. So, if espresso minus the crema is your preference, have at it. From where we sit, at Cravens Coffee, if the crema (rich, creamy intense extraction of coffee flavor that sits on top of your espresso shot) is “off-tasting” it is simply a symptom of something bigger such as improper extraction or the recipe for the espresso blend itself.
Espresso blending is difficult. It’s when you take different beans from different countries or origins and at different roast levels combine them for a specific taste profile. A recipe, if you will. It’s very subjective and harder than it sounds. If there are certain coffees we require for our blends, there are just as many roasters who would never choose those same coffees. Sometimes it’s a matter of taste. Other times it’s a matter of price. At Cravens Coffee, espresso blending is about achieving sweetness and body in the cup. We’d like to hear from you at info@cravenscoffee.com. What qualities do you value in an espresso?
Question: “Do I use less coffee if I use a coarse grind vs a fine grind?”
~ S. Post Kalispell, MT
Simon Answers: “Not exactly. Grind is relative to the time the coffee is in contact with the water. For example, French Press ground coffee is very coarse due to a 5 minute steeping process to fully extract the coffee flavor. Espresso, on the other hand, is finely ground due to the 20-25 second time the coffee is being extracted under pressure. In the middle of these two methods, drip brewed coffee, which is controlled by gravity and turbulence, requires a medium grind.”
Do you have a coffee question I can help answer? We’d love to hear from you anytime at info@cravenscoffee.com or Facebook.
Thank you for choosing Cravens Coffee!
p.s. Just for fun, check out our homespun video from last Sunday’s Eastern Washington Komen Race for the Cure. 90 gallons of coffee (!), inspiring stories and beautiful spirits. It was an honor to serve! Keep the spirit alive with a purchase of Survivor Blend thru the month of May!
Cravens Q&A / Caffeine in Decaf
February 22nd, 2011
Caffeine in Decaf
Question: “How much caffeine is in a cup of decaf coffee? How is it processed? Are there any chemicals used?”
~ Valerie, Post Falls, ID
Answer:
Thank you, Valerie, for submitting this popular question.
Decaf coffees purchased by Cravens Coffee are all chemical-free! Different coffees are treated by different methods. Here are some examples:
Our Mexican Decaf coffee is a “Natural Process” decaf. This is a specialized procedure combining mountain water and an extract of sugar cane molasses, enabling a gentle caffeine extraction from the coffee bean while avoiding pressure or excessive heat treatment. By protecting the natural cell structure of the green coffee, flavor is preserved.
The Cravens’ Organic Mexican Decaf is decaffeinated using the Mountain Water Process. In this process, green (unroasted) coffee beans are immersed in water containing soluble components of actual coffee to help ensure the beans maintain their original flavor qualities during extraction. The caffeine is then separated from the bean using special carbon filters.
On average, 99% of caffeine is removed in any of the various decaf processes. US Federal regulations require that in order to label coffee as “decaffeinated” coffee must have had its caffeine level reduced by no less than 97.5%.
For example, an average arabica coffee bean is about 1.36% caffeine by weight. When 97% of that caffeine is removed, about 4/100th of 1% is left (.0408% of the coffee weight is caffeine).
Rest assured, Cravens Coffee places the greatest importance on proper decaffeination to guarantee the highest coffee quality and authentic flavor in your cup.
Thanks to Valerie from Post Falls, Idaho for her great question. Please submit your question to Simon, anytime, by email: info@cravenscoffee.com
Thank you for choosing Cravens Coffee!
Cravens Q&A / February
February 3rd, 2011
Dark Shiny Coffee Bean
Question: “Does a dark, oily coffee bean produce a stronger flavored coffee than a light bean?”
~ L. Johnston, Spokane WA
Answer:
Sometimes! If only it were that easy.
A dark, oily coffee bean usually signifies a bean that has been roasted longer, thus, releasing more flavor (the oils) from the hard bean. Sadly, sometimes an oily bean can also represent staleness as the bean has sat too long and has “sweat” it’s flavor out and is no longer fresh. In the end, you must trust that your roaster ‘roasts-to-order’ and offers you fresh coffee, everyday.
Now back to your great question… In the final cup, strength of flavor is a ratio of coffee grounds to water. In other words, you can brew strong coffee with a lightly roasted bean if you leave the water in contact with the grounds longer. Conversely, you can weaken a strong, dark roasted coffee if brewed for a short period of time. However, if brewed equally, the dark roast will have a more pronounced and lingering roasted aftertaste, often associated with “strength”.
It might also be helpful to know that higher grown coffees are more flavorful. The more carefully prepared and properly roasted, the better the coffee whether light or dark. And, of course, in the end the best tasting coffee is what tastes best to you!
Italian vs French
Question:
“What do the roast names mean? What is the difference between Italian and French roast?”
~ D. Auburn, Missoula, MT
Answer:
There are many roast level names for coffee and just as many reasons for using them. Northern European, Vienna, Cinnamon, American, City, Fully City, Espresso … to name a few.
Every roaster has their own designation of how a bean is roasted to completion. Not unlike a chef deciding the doneness of a steak or an artist knowing when the painting is complete. At Cravens Coffee we use roast level names to designate the degree of darkness and oil development of the bean. Development happens throughout the whole bean, not just the surface. Our lighter degrees of roast are Northern European and Vienna. The darker degrees of our roast levels are Italian and French. Each roast level is intended to bring out the “perfect point” of flavor in each bean as defined by the roaster. We thank you for putting your trust in Cravens Coffee Company.