Thursday, March 3, 2011
The Bean Hunter, Paul Massard, explains the coffee decaffeination process during a Saturday morning tour
Test your coffee knowledge by taking our quiz:
1. Where does The Roasterie get its beans?
2. Why air roasting?
3. What the heck is a coffee cherry?
4. How is coffee decaffeinated?
5. What happens to the caffeine once it's removed from the coffee?
6. How do I look in a hair net?
If you answered "I don't know" to any of the above questions, you need to take a tour of The Roasterie, and earn your air-roasted coffee wings.
The Roasterie offers free tours of our plant at 10 a.m. every Monday - Saturday. The tours are an hour long. All we ask is that you make a reservation by calling 816.931.4000 and that you arrive at our plant (1204 W. 27th Street at SW Boulevard in KCMO) five to ten minutes before your tour is scheduled to begin.
Monday, February 28, 2011
After we sat and talked (and sipped) we were given a tour of the wet mill, the drying patios and then the coffee warehouse where they let the coffee rest before it’s polished and exported. Then, we were greeted by the Mayor and Vice Mayor of the town who joined us for lunch. And what an amazing lunch it was! We were invited to the home of the mill’s president of the board. His wife made us an amazing traditional Costa Rican meal, finished off with some of his home made “juice” which was strong enough to light our breath on fire after a taste.
We had some coffee to clear our palates, then headed up to the top of the mountain to visit Finca Provencial, which was another 30-minute ride in the back of a pick-up truck -- but man was it beautiful! Once at the top, we were in the middle of a cloud forest in which we could barely see 20 feet in front of us. After a quick tour of the farm (the reason for it being quick is that we really couldn’t see much because it was so foggy) we went over to the community center. Someone had left a soccer ball, so we decided that we could kick it around for a little while. We all agreed that there must have been something wrong with that ball since none of us could get it in the goal.
The next (sixth) day we headed over to the Poas volcano for a little sight seeing. On this day, it was clear and we could see the crater. Although the view was amazing, the smell was not so attractive. After enduring what smelled like rotten eggs, we decided to hike over to the old lagoons, created by the now-inactive volcano next to the Poas. The hike was pretty intense as it was uphill for about 30 minutes at very high altitudes (we again used the altitude as the reason why we were all so winded, it couldn’t be the fact that we were out of shape!). After the hour-long hike to and from the lagoons, we headed back to Coffee County.
Our last stop was Las Llajas, where we again toured the mill and were treated to a cupping. (Man, were those some amazing coffees; you will definitely need to be on the lookout for one of those coming later this year to our cafes -- especially the Honey Processed coffee, which is one of the best coffees that I have tasted to date). After some great coffee talk, and French pressing some more of their coffees, we sadly headed back toward our hotel to pack our bags for our impending departure from Costa Rica the next morning.