Most store-bought coffee is a blend of various unknown strains and may be months old. Even when sealed, roasted coffee is stale after a month. Ground coffee is stale twenty minutes after grinding. The green beans, before roasting, are fresh for two years and sometimes even longer.
Do yourself a favour. Buy freshly roasted high-end, single-source beans. Do yourself another favour. Grind just enough coffee beans for one pot of coffee immediately before brewing that pot of coffee. You will soon be spoiled and not want “ordinary” already-stale coffee again.
Our roastery name SHaBean is based on the designation (SHB) standing for “Strictly Hard Bean” that often comes after the name of high-end, single-source beans grown in the Americas. High-end, single-source coffee beans are grown in volcanic soils in the tropics at elevations above 3000 feet. These beans grow slowly and become harder than other beans. The harder the beans, the more intense the flavours. The beans, usually two, are seeds in a coffee “cherry” about five-eights of an inch in diameter. When ripe the cherry is bright red or occasionally yellow with some plants. The coffee “trees” are pruned to roughly 6 feet in height.
Currently we are roasting coffee from four continents: Africa, North America, South America, and Asia.
The Coffee Belt circling the globe between the Tropic of Cancer and the Tropic of Capricorn where all coffee is grown
Coffee Gift Baskets: an assortment of 3 – 360 gram coffees from three continents.
Papua New Guinea Kimel A is grown by the Indigenous Opais people. Grown above 4,000' it has hints of citrus, chocolate and cinnamon with a fig-like sweetness.
Espresso Bold is our espresso blend. Espresso is not a kind of coffee bean: rather espresso is a coffee brewing method. Under high pressure hot water is forced through finely ground coffee in approximately 25 seconds to produce a shot of espresso. Our Espresso Bold combines Sumatra Mandheling with Costa Rica Tarrazu: the Sumatra contributes body and crema and the Costa Rica contributes brightness, bite, and flavour. Our blend is a dark roast.
Green Coffee Beans: We sell green coffee beans to home roasters. We remind you that all strains are high-end, single-source arabica coffee beans.
Guatemala Antigua is a complex, aromatic coffee shade-grown in the mountains near Antigua, Guatemala. It is thick with chocolate overtones. As the brewed coffee cools, different flavours show through. We roast this strain medium dark.
Kenya AA is grown on the eastern slope of Mount Kenya. The “AA” refers to bean size and its top quality. Kenya AA has a bright acidity, and a winy aftertaste. It is thick and flavourful and sometimes known as the cabernet of coffees. We roast this strain medium dark.
Peru Organic is shade-grown mostly in northern Peru at high altitudes in the Andes. Because the beans develop slowly the flavours are intensely fruity and sweet. We roast Peru medium letting the fruity flavours show through. This coffee is valued as a breakfast coffee.
Costa Rica Tarrazu is an aromatic, complex, full-body, bright coffee with floral and fruity flavours. We roast it medium dark.
Sumatra Mandheling is from the island of Sumatra, Indonesia. In Sumatra’s humid climate the coffee beans undergo a wet-hull process separating the seeds from the coffee cherries. Sumatra is earthy with a thick, syrupy texture and a herbal aroma. It is great as a dark roast.