Global Blends coffee products are produced using only 100% arabica beans sourced from select specialty coffee growing regions throughout the Americas, Africa and Asia. The beans are skillfully blended based on individual bean attributes, then craft-roasted in-house in accordance with our stringent quality standards.
Coffee Harvesting and Processing
Coffee beans are obtained from within the coffee cherry, which grow on coffee trees as shown in the photo to the left. Coffee trees grow in warmer climates which receive significant rainfall., and preferably at higher altitudes where the beans experience slower development, yielding optimal flavor. A single coffee tree will typically yield approximately 1 to 1.5 pounds of coffee beans per year.
The best-quality coffee cherries are selectively hand-harvested when ripe, then extracted from the coffee cherry using various processes. The processing method used is generally dependent on resources available in the individual coffee-producing areas, but can also be selected based or preference as to the impact on the flavor of various bean varieties. The following is a general description of the two basic coffee-producing processes. Some coffee producers will use a combination of these methods depending on their specific conditions.
Dry Processing: The harvested cherries are sun-dried on racks, patios, tarps or screens (as shown to the right), then raked or hand-turned until they are brittle enough to facilitate easy removal of the beans. This drying process can take up to four weeks. The dried cherries are then sent to a hulling mill, where the beans are separated from the outer cherry.
Wet Processing:Coffee cherries are submerged in a ;water tank for sorting purposes. The ripe cherries sink. Non-ripe or bad cherries will float to the top and are skimmed from the tank. The ripe cherries are soaked and pressed to begin separation of the bean from the outer layers of the cherry. The pressed cherries are then fermented for up to 36 hours to remove the remaining pulp. The beans are dried in the sun, or mechanically in climates experiencing frequent rainfall. Once dried, any remaining parchment is removed by a hulling machine.
Coffee Roasting
Our coffee roasting process uses a combination of heat conduction and convection to achieve the optimal degree of roast for each of our coffee products. During this process, the beans undergo various transformation, both physically, chemically and flavor-wise.
The most obvious physical changes occur in bean color, as well as in bean shape as they begin to "crack" at varying temperature thresholds. The first crack generally occurs somewhere in the 380-390 degree Fahrenheit range. Some of our roasts are stopped immediately at this point. Other roasts are allowed to develop to various points beyond first crack, while others are allowed to reach or exceed the onset of second crack, which usually occurs near 430 degree Fahrenheit.
The following is a description and brief explanation of our common roast classifications.
Medium Light Roast The roast is stopped at the first crack of the bean to retain significant bean flavor with minimal impact from the roast character.
Medium Roast The roast is stopped at the onset of the second bean crack. Roast character begins to develop, and the roast flavor begins to appear in the brewed cup.
Medium-Dark Roast The Roast is stopped just beyond the second bean crack to allow for additional roast character to develop ion the cup. Carmelization of the bean occurs at this point and becomes present in the cup flavor.
Vienna Roast The roast is allowed to develop to a rolling second crack of the beans. Full bean carmelization occurs, with the roast character becoming a significant factor in the finished cup.
French Roast At this point the beans enter a post-carmelization state, with much of the actual bean flavor giving way to a predominant roast character.
Coffee Grinding
The degree to which a coffee bean is ground has a far more significant impact on coffee flavor than many people realize. Optimal grind settings will vary from grinder to grinder, and from one model of brewing equipment to another. Therefore, the only way to "dial in" the best grind setting for your particular need is through trial and error. We recommend that you experiment with the various grinder settings available to you, and not rely solely on manufacturer recommendations.
If using a French press, optimal results are usually achieved with a coarser grind than for drip brewing. French press brewing also benefits from an even grind, therefore a burr grinder is recommended over a blade grinder. Again- trial and error is the only sure method to satisfy your particular taste preference.
And for espresso drinkers, we recommend only grinders designed specifically for espresso. Standard consumer-grade coffee grinders cannot produce a grind fine enough for proper espresso extraction.
Even with a proper grinder, dialing in the right espresso grind is an art in and of itself. We recommend starting with the finest grind possible- fine enough to block the flow of the extraction. Dial back the grind a notch or two, and repeat as necessary until the espresso extraction yields a slow and steady stream.
Please note that we do not offer an espresso grind option due to the numerous variations in grind requirements resulting from equipment performance and personal preference.
Coffee Brewing
As with grinding, coffee brewing is a subjective process, varying according to individual taste. Here are some basic recommendations to help you fine-tune the brewing process.
Drip Brewing
For drip brewing, we recommend two tablespoons of ground coffee per six-ounce cup (which is the standard unit of measure on consumer coffee brewing equipment). Reduce the amount of coffee if a weaker cup is desired, however, we do not recommend going below 1 tablespoon per cup.
Ensure that the water is of good quality. Use bottled or filtered water if the tap water contains high chlorine or mineral content. Do not use distilled water or water that has been softened with a softening agent. The water temperature during brewing should be approximately 200 degrees Fahrenheit. Coffee should be served immediately, or put into an insulated decanter or airpot. Coffee should not sit on a pot warmer for more than 15 minutes, as the coffee will rapidly develop a burnt taste.
Press Brewing
Start with one rounded tablespoon of coffee for each 4 ounces of water to be used in the press. Ensure that the coffee is ground coarser than for drip brewing. Pour in water at a temperature of about 200 degrees Fahrenheit, cover the press and let stand for a minute or so. Remove the cover, gently stir the grinds then cover. Let the brew stand for about 5 minutes, then plunge slowly,. Release the plunger and serve immediately. Adjust the grind and amount of coffee to taste, but ensure that the water temperature and brew time remains constant.
Espresso Brewing
We recommend about 15 grams of coffee per two-ounce double shot of espresso. The coffee should be ground so that the total extraction time for the desired shot size is in the 25-28 second range. We recommend water temperature of about 225 degrees Fahrenheit, and a pressure setting of approximately 9 bar.
Coffee Storage
Once roasted, coffee flavor begins to diminish and is best used as soon as possible. Once ground, the flavor loss is accelerated, It is therefore recommended that you purchase coffee frequently in quantities that will be used in a one- or two- week period, and grind only immediately prior to brewing.
When storing, coffee should be sealed in a completely airtight container, away from moisture, heat and light. If storing large batches, divide the beans into smaller airtight packets to reduce overall exposure to air.
Do not store coffee beans in a refrigerator, as they will be subjected to moisture as well as food flavor and odor. If longer-term storage is absolutely necessary, small, airtight packets may be placed in a freezer for several weeks. Be sure to tightly wrap the beans to provide an air and moisture barrier, then place the wrapped beans in a freezer bag for additional protection.
And for espresso drinkers, we recommend only grinders designed specifically for espresso. Standard consumer-grade coffee grinders cannot produce a grind fine enough for proper espresso extraction. 
