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We roast as needed in small batches and then package and ship immediately, so your coffee will arrive to you within just a few days of roasting.

Some of our coffees are organic, but we do not limit ourselves to only certified organic coffees. If we did, we feel that we would miss out on sharing a lot of exceptional coffees. Many coffees are organic, but the cost of certification simply isn’t affordable to all farmers. Instead we focus on a high-quality bean from trusted sources that ensure fair wages to the people that get the coffee ready for export. We take into consideration the harvest seasons and when it arrived in the U.S. to provide the freshest product possible.

We love this question at Gold Feather because we know the journey those beans took to get to us and it’s an incredible one that we want to respect. It breaks our heart to see coffee exposed to air any longer than necessary. Coffee is fresh produce and its enemies are oxygen, light, heat and moisture. When exposed to air coffee will oxidize and loose those amazing flavor and aroma compounds that make coffee so special. Store your coffee away from light and heat in the bag it came in, sealed up tightly or in an Airscape canister. There is no need to put it in the refrigerator or freezer as this makes it hard to control moisture.

A roaster can decide to what degree of temperature or darkness they want to roast different origins of beans. Every origin has different characteristics and depending on those characteristics a roaster will decide what degree of roast is best suited. Generally a lighter roast will showcase that origins unique flavors more than any other roast level. You can often taste the fruitiness of the cherry that used to encapsulate that bean or the wildness of the soil it came from. A medium roast will still show some of that origins characteristics, but can also add some rich flavors without the bitterness. Lastly a dark roast will highlight the flavors of the roasting process more than the characteristic of that origin. This results in a what many refer to as a bold cup with its bittersweet qualities and often a smoky aroma.

Often times a roaster will roast coffees separately to varying degrees of roast and then mix them together to make a blend that has something that wouldn’t be achievable with only one origin.

Washed coffees have the cherry of the coffee washed off and then the beans are dried. This typically results in higher acidity, more consistency and a cleaner, brighter cup. Dry/Natural coffees are dried with the mucilage and skin on the bean and then hulled. This often results in more body, less acidity and is sweet, smooth and complex, however it’s not always consistent. The last one is less common and it is called Honey process. It is dried with the mucilage/fruit on the bean similar to Dry Process, but the skin is removed.