Coffee is probably the worlds most valuable agricultural commodity and it's available in many different varieties. 

The coffee plant is a small tree, grown in hot, moist climates. The richer and more flavorful coffees are grown at elevations between 3,000 and 6,000 feet. These coffees are of the arabica variety.

A coffee tree starts producing coffee about 5 years after planting, and only yields about 1 pound of green coffee annually. The lower grown robusta are harvested all at once mechanically, while the higher grown arabica are picked by hand as they ripen. This makes the arabica a cleaner, more flavorful cup of coffee.

After harvesting, the pulp around the bean is removed. This can be done by drying the coffee and removing the pulp; or by using water to wash the pulp off. These are known, respectively, as the dry and wet methods of preparation. Both produce unique and different flavor profiles, and add to the wide variety of coffee available. After the pulp is removed, the coffee is dried, sorted, graded, and bagged according to type and quality. Now it is ready for exporting.

Debbie's Books & Gift Shop chooses to purchase only coffees from Coffee Masters. They purchase only the arabica family and immediately after roasting, the coffee is packaged into nitrogen-flushed bags. This process forces nitrogen into the package, replacing the oxygen, that would otherwise quickly age the coffee. The nitrogen preserves the wonderful flavor characteristics of fresh-roasted coffee. Debbie's Books & Gift Shop purchases coffee pre-packaged with a "vent tape" technology which allows the coffee to de-gas, but prevents exposure to oxygen. At Debbie's Books & Gift Shop you are guaranteed freshness in every cup! We order your coffee directly from the roaster to guarantee you the freshest coffee! That's why it takes approximately 14 days to receive your order. 

What happens when coffee is roasted... The green coffee bean is made up of fats, proteins, fibers, and miscellaneous chemicals. The coffee we enjoy so much does not actually come to life until the coffee is roasted. The heat of roasting forces the moisture out of the bean, and draws out various tiny fragrant beads of an oily material. This substance is not actually an oil, because it dissolves in water - but it is the flavor essence which we prize as coffee.

During roasting, the oil gathers in little pockets throughout the heart of the bean. As the beans are roasted for longer periods and more moisture is lost, the oil develops further and begins to rise to the surface of the bean, giving dark roasts their characteristic oily appearance.

As the beans roast for a longer period, the bean begins to burn, creating the bittersweet flavor that is cherished by advocates of dark-roasted coffee. Dark roasted coffees also contain considerably less acid and caffeine - these are burned off during the roasting process.

MASTER ROAST An exclusive roast - preferred by the vast majority of Americans. This roast maximizes the individual flavor characteristics of each origin by bringing out the best in the bean. Darker roasted coffees can begin to lose the subtle flavor nuances that create their unique cup quality! This roast produces a deep beautiful brown bean pulled from the roaster just before any oils can form on the surface.

VIENNA ROAST Slightly darker than the Master Roast creating a rich, dark brown bean with just a hint of oil on the surface. A great roast for blending and using as a strong drip brew.

CAFÉ ROAST Preferred by customers who lean towards the "Seattle Taste". This roast is seconds darker than the Vienna Roast, producing a richer, dark brown bean with light surface oil. The flavor is slightly more intense, more European; great for serious dark roast coffee drinkers!

FRENCH ROAST A rich, deep, reddish brown bean with a light shimmering layer of oil on the surface is the hallmark of a perfectly roasted French Roast. This roast creates a deeper, darker flavor than the Café Roast, ideal for use as a strong European style coffee, espresso, or for blending with lighter roasts.

ESPRESSO ROAST As one of the most difficult roasts to perfect, Espresso is characterized by a very dark brownish black bean with a shiny coat of oil on the surface. The flavor is very deep with a hint of smokiness.