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Arabica vs. Robusta

Arabica vs. Robusta

There are over 6,000 species of coffee, but the debate over coffee always comes down to Arabica or Robusta coffee beans. It doesn’t matter if you’re a casual coffee drinker, or you consider yourself a connoisseur, you have your favorite brands and you know what flavor you enjoy. Take a break, grab a cup of that magic elixir and read this before your next coffee purchase; it just might have you reading the label more closely.

Just the facts

Yeah, we know facts can be boring, let’s get it out of the way so we can get to the good stuff: taste and quality! Think about most commercial coffee manufacturers, they are trying to mass produce a product while making as much profit as they can; which is why most of them use Robusta beans. Cheaper isn’t better, it’s just cheaper, and it tastes that way too.

Arabica coffee plants are slightly shorter than the Robusta plant, which means the plant doesn’t have to work as hard getting nutrients to all its branches. While both plants like a warm, moist climate, the Arabica plant flourishes in higher altitudes making it more difficult to cultivate and harvest due to steeper terrain. This harsher climate forces the plant to grow slower creating the most refined flavors you taste in your brew. One of the more interesting differences between the two varieties is that Arabica plants are self-pollinating, which means they have fewer mutations and variations through the growing cycle for flavor consistency from bean to bean.

Robusta coffee plants are hardier because they contain more caffeine and another natural chemical compound that makes them more resistant to disease and pests. These higher levels change the flavor of the bean making them more bitter than the sweeter and more fragrant Arabica bean. The Robusta plant does not require high altitudes to grow, and they grow faster; two more reasons why big business likes to use them. Their accessibility and hardiness make it easier to have higher profit margins; and you, dear consumer, end up with a more bitter tasting beverage.

Sip, savor, swallow; repeat

Arabica beans have less caffeine than Robusta, caffeine is naturally bitter. Arabica coffee beans have a general sweetness, but also provide more depth of flavor with fruity, nutty, and chocolatey undertones. You aren’t going to get that in a Robusta blend.

Most coffee in the Unites States is made with Arabica beans, but what kind of quality markers are you going to find in a can of coffee that was mass produced? Camano Island Coffee Roasters uses only organically grown Arabica beans that are grown as nature intended, in shaded sunlight. Coffee plants, like all plants, pull their nutrients from the ground and the air meaning land conservation is just as important to the flavor of coffee as it is to sustainable farming.

Your coffee choices change the world

Speaking of sustainable farming practices, for most crops it makes more sense to clear away trees and other vegetation for planting; that isn’t the case for coffee. It takes more than one growth cycle for coffee plants to mature and become productive, when you remove surrounding vegetation you change nutrient make up in the soil, take away much-needed shade, and promote erosion; all of which are devastating to the wildlife and environment.

You’re probably thinking, so? So, it changes the taste of the bean! Over time, the inability to rotate crops depletes the vital nutrients in the soil that coffee plants need to produce high-quality beans. We believe our coffee tastes the best, not just because we exclusively use Arabica beans, but because we are willing to pay our coffee farmers a premium if they keep the rainforest vegetation intact. We know only the best beans grow in nutrient rich soil, with plenty of shade. We even go a step further and choose organically grown beans, because chemical pesticides aren’t just bad for bugs, they’re bad for everyone.

Let your thoughts percolate on this . . .

You can grab the economy size can of coffee on the supermarket shelf, or zip through the drive-thru for that mocha caramel iced latte, or you can make the choice to drink Camano Island Coffee because our quality is second to none. We live by a social initiative to make the world better through what we love to do, and we love to do coffee. At the end of the day what you pour into your favorite mug should taste amazing and make you feel good about drinking it. It’s a fact, Camano Island Coffee puts both of those sentiments in your cup.

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How Can You Brew the Best-Tasting Coffee?

How Can You Brew the Best-Tasting Coffee?

Did you know that coffee quality depends on a combination of factors? Having high quality, fresh beans of course helps. But clean, good-tasting water is also a must for the perfect cup, as well as clean equipment. There are even more brewing variables. You must keep the water at right temperature for the right amount of time while brewing. Brewing is less about pushing a button to make coffee, it is somewhat of an art form.

Fascinated? Here are some commonly asked coffee questions.

At What Temperature Should Coffee Be Brewed?

Whether you want to impress at your next coffee club meeting or have purchased gourmet coffee online and want to make the most of it, you need to know what temperature is right for brewing. According to the Specialty Coffee Association of America (SCAA), a water temperature of between 92 – 96 degrees C, or 195 – 205 degrees F is ideal. Brewers should avoid boiling and then cooling the water to the proper range. If water is too cool the brew turns out sour; water boiled too rapidly loses dissolved air, rendering the coffee flat.

What Is The Perfect Water Quality?

Of course, great coffee needs great water. Even the best coffee can taste better when brewed with quality water, preferably bottled or filtered tap water. Sink-based filters or carafes tend to perform better than tap water alone. Water should also begin cold. Hot water loses some of the dissolved air and can pick up minerals from your pipes, but water heated directly by your coffee maker or stove can avoid some of these additives.

How Much Coffee Should I Use?

A standard cup uses six ounces of water. The standard measure of ground coffee, therefore, is 10 grams or just over a third of an ounce. To simplify that further: it’s two tablespoons. Ground coffee absorbs water, so you are typically left with five and a third ounces of coffee.
 
If you prefer a larger cup of coffee, use approximately 3.75 ounces of ground coffee per half a gallon of water. If that’s just a little too strong for you, simply reduce the amount of coffee until your desired strength is reached.
 
But of course, for the best cup of coffee, you should always use whole bean coffee and grind it yourself. This means you should always grind a little more than the ground coffee volumes listed above.

How Can You Keep Coffee Hot?

For best results, brew a fresh batch whenever you feel like coffee. To keep it hot for shorter periods of time, or for traveling purposes, use a thermally insulated cup that will reduce the loss of aromatics and retain overall flavor.
 
Instead of continually heating and reheating your coffee, it is best to try and maintain its initial heat. Optimal flavor can be achieved by keeping the coffee at high temperatures of at least 170 degrees F. Insulated containers that have glass internals, while they may be delicate, tend to hold heat the best and have the least effect on the taste of coffee. Quality stainless steel cups are great as well.
 
Coffees with substantial residual residue, such as those made with a French press device, don’t fare too well when kept hot for extended periods as the sediments continue extracting, rendering the coffee somewhat bitter. If you’re planning to brew a carafe of coffee and sip it all morning, it’s best not to brew with a French press.
 
Direct heat, such as that from a warming plate, should never be applied to brewed coffee, or not for more than a few minutes at a time anyway. Continued heating just burns the particles of coffee in the water, making the coffee bitter. This is mainly a concern for auto-drip coffee makers that usually keep a hot plate on the coffee after brewing.
 
As for reheating coffee in a microwave, this is a controversial subject. The main issue here is the uneven heating that microwaves are known for. Some say that parts of the coffee tend to overheat, making it taste unpleasant and spoiling the entire cup. No coffee maker is perfect at removing sediment from the coffee, and uneven heating can cause this sediment to settle and over-extract.


Looking For Gourmet Coffee Online?

Camano Island Coffee ships top-quality, Organic, Fairly Traded Coffee directly to your home. Join our coffee lovers club for a free pound today!

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Why Is Some Coffee More Bitter Than Others?

Why Is Some Coffee More Bitter Than Others?

What could be worse than thinking you’ve bought the best coffee for home, pouring a big cup, bringing it up to your lips, taking the first sweet drink, and realizing it’s bitter.

A cup of coffee should burst with flavor, not be overpowered by bitterness. Why does coffee sometime end up bitter?

Should Coffee Actually Be Bitter?

It’s pretty interesting that coffee is so often thought of as bitter. Coffee should never taste bitter. Rather, coffee should have a variety of flavors, from spicy to floral to even hints of chocolate. In fact, there’s a whole flavor wheel dedicated to ways of describing great coffee. Let’s take a look at some of the causes of bitterness, and how to avoid them.

Let’s Look at The Technicalities: Does Brewing Make a Difference?

Coffee brewing is actually quite a science. One of the main reasons why coffee can seem bitter is due to over extraction. The process of extraction is where flavor is pulled out of the coffee, rendering clear water into that deliciously dark brew. When water mixes with the coffee grounds, there is a chemical reaction wherein the flavor compounds are dissolved. The trick is to extract the delicious flavor compounds without the overly acidic ones, which tend to overpower with more time and create bitterness.

Keeping this in mind, here are a few points that could be creating your bitter cup of coffee and that easily be avoided the next time you make a brew.

You’re Leaving the Coffee To Steep For Too Long

This point is particularly common when a French press is used to brew coffee, since a lot of people tend to leave the coffee in the press once they have pushed the plunger down. When the grounds are left in too long, the coffee continues to extract after the delicious flavors have already been extracted. This is easy to fix. If you really prefer to drink your coffee in a leisurely fashion, don’t leave it in the French press or brewer when it is done brewing. Immediately transfer it to a thermal carafe which will keep it hot.

You’re Not Using The Right Size Grind.

Grinding coffee beans can change how the compounds dissolve. This means that if the beans are too coarsely ground, you run the risk of under-extraction and this in turn leads to a flat-tasting coffee. However, if the beans are too finely ground, they become over-extracted and you’re left with bitter coffee. Different brewing methods tend to require different size grinds so sometimes you need to experiment a little to figure out that perfect sweet spot. However, if you are getting a bitter cup, chances are good your grounds have been too finely ground.

The Water’s Been Boiled Too Hot

Water temperature actually plays a big role in coffee brewing. Boil it too hot and you start extracting the bitter compounds. The ideal boiling temperature is 195 -205 degrees Fahrenheit for optimal extraction. Simply put, do not let your water over boil and remember to let it sit for a minute just before pouring over your coffee grounds.

The Equipment is Dirty

Bitterness doesn’t only occur from over extraction. Residue coffee that has been left over from the last time you brewed a batch can certainly affect the flavor of your future cups. So be sure to keep your brewing equipment squeaky clean.


Eliminate Bitter Coffee – Drink Better Coffee

What’s the best way to eliminate bitter coffee? Don’t settle for low quality coffee. Our coffee is shade-grown, meaning it naturally has less acidity which means a smoother, less bitter Cup of Joe. A focus on brewing will help too. Check out our brew guides to learn how to make better coffee with the coffee brewer of your choice. We’d suggest trying a Chemex brewer for the best results.

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2016 Coffee Trends – What’s Hot This Year?

What’s Trending This Year?

When it comes to our favorite morning, and often afternoon, beverage, we often find ourselves wondering what the next trend will be. Each season, coffee aficionados wait with bated breath to see what the new year brings.

Here are some of the major trends you’ll hear more about this year:

1. Nitro Coffee

This is when cold brew coffee is infused with nitrogen gas so it can be released through a pressurized valve with very small holes. A high pressure then forces the cold brew past a disc, creating a creamy, almost stout-like effect. Nitro coffee is smooth and clean. It even tastes silkier when you drink it. This exciting style of coffee is served straight from the tap and there’s no ice, which would ruin the Guinness-like effect. The whole process of the cascading of the coffee is simply beautiful, and the taste is incredible.

2. Waste Removal

When it comes to coffee production, this is a major buzz trend. When the cherry skin is removed during the harvesting process, coffee farmers use it to turn it into a coffee flour that can be used for baking. The green cherries that are removed at harvesting via mechanical means are roasted so consumers can now use the entire harvest.

3. Specialty Coffee

The quality of the coffee along with the increasing importance of specialty coffee are two coffee trends that are helping to shape the future. Whether you are an experienced coffee drinker or just getting into Organic Fairly Traded Coffee, there is a greater expectation for high-quality coffee beverages. What’s more, specialty coffee and even espresso-based beverages are gaining traction.

4. The Water

One of this year’s coffee trends has to do with water. This may sound a little odd but there has been much talk recently about what people are using to brew their coffee. In the near future, we will see the industry as a whole looking more closely at water and using the ingredient in different ways. We’re really not far off from coffee shops offering a coffee brewed with as many as three different water sources, or even water that measured several different levels of Total Dissolved Solids. After all, coffee is just 2% of the beverage with water making up the remainder 98%.

5. The Technology of Production

This year’s coffee trends are set to focus on the technology of producing coffee beverages. The chance to produce coffee drinks in an even more specific way as well as the calibration to the type of drink and even the customer’s specifications are going to see an increase in popularity.

6. Combination Beverages

A combination of tea and coffee beverages – that’s right, brewed tea and coffee together – is going to start growing in popularity. It’s already popular in Asia and other parts of the world.

7. Chicory

Coffee with chicory is set to see a comeback, particularly in cold brew varieties. Originally from New Orleans, this mixture was actually a necessity during the Civil War and was implemented to make coffee supplies last that much longer.

8. Baristas

The role baristas play is going to keep on expanding. Baristas have become more central to the entire beverage-making process, as opposed to simply being a server. They’re now considered more as mixologists.

9. Retention Programs

Programs at the origin where coffee is actually grown are going to be implemented to inspire next generation coffee farmers to stay close to the coffee sector and to keep driving quality.

Want Gourmet Coffee Online?

Take a look Camano Island Coffee’s selection of Organic Fairly Traded Coffee today.

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Origin Of Taste: Why Your Coffee Tastes So Great

Much like a fine wine, coffee develops varietal characteristics based on the region where it is grown. Here are a few factors that affect the flavor and taste profile of your favorite beverage.

Shade Grown Coffee

When we refer to shade grown coffee, we usually mean that the surrounding land has not been destroyed for coffee-bean cultivation. This means that when you buy shade grown you are not contributing to the negative environmental impacts of deforestation and slash-and-burn agriculture.

The shade also protects the beans from the sun, so they do not develop the harsher flavor profile commonly found in cheap, mass-produced coffees. Coffee plants that are grown in the sun are subject to more diseases and pests than those grown beneath foliage such as banana trees. As a result, sun-grown coffee must be sprayed with more chemicals, and that spraying can lead to chemical residues making their way into sensitive ecosystems.

Weather Patterns

If a region has a growing season where weather patterns are strange, it can affect the taste of the coffee produced that year or the overall yield from the bushes. Damian Carrington, writing for The Guardian, notes that the climate must be temperate and stable to yield a flavorful crop. As a result, the taste of your coffee hinges on the health of the environment, with global warming and climate change threatening bean production.

The Origins Of Camano Island Coffees

We at Camano Island Coffee Roasters pride ourselves on hand-selecting ethically farmed crops from an international cast of planters and growers. Some of the locales from which we source our beans include the following:

Honduras

Honduras is quickly gaining a reputation for producing fantastic coffee. The high elevation of the coffee plantations makes for a cup that tastes faintly of molasses and caramel. Honduran coffee farmers often grow banana trees to shade their bushes, which maximizes flavor while supporting sustainable farming.

Brazil

Brazil coffee beans have a nutty, caramelized flavor that sets this roast apart from the others. With a delicate profile and relatively low acidity, Brazilian coffee is a great choice for those who like a soft, yet bittersweet taste.

Peru

Like Honduran coffee, Peruvian crops are grown at high elevation. Coffee from Peru is great for those that favor a lighter-bodied roast. It makes for a great cup anytime of the day, and during any season; we all enjoy a hot cup of coffee on a cold winter morning, but why not try this blend over ice, as a refreshing summer beverage?

New Guinea

Our New Guinea coffee is grown from seeds brought from Blue Mountain, Jamaica, and planted in New Guinea in the 1930s. As a result, this rich brew, with its chocolatey undertones, is a great alternative to Blue Mountain beans, for the discerning gourmet who wants to sample something a little different.

Guatemala

Camano Island Coffee Roasters has a unique relationship with Guatemala and its coffee. We work with the Agros Foundation in Guatemala to help farmers purchase their land with low-interest or no-interest loans. With every cup you’re helping to create economic sustainability for these farmers and their families. This allows the farmers we partner with to have better control both over their means of production, and the quality of their product.

Sumatra

Sumatra is located in the Sunda Islands of Indonesia. They produce a unique coffee because they use a process called wet hulling to prepare the beans. The beans have the skins removed, but the pulp between the bean and skin is allowed to remain on the bean for 24 hours. Beans are washed and dried until they are at a moisture level of about 30%. Sumatran coffee is full-bodied and sweet on the nose, perfect for the true connoisseur.

Ethiopia

Beans from Ethiopia are the stars of Camano Island Coffee Roasters African Reserve. This coffee will surprise you with its unique flavor profile, which calls to mind blueberry pancakes and maple syrup. This full to medium-bodied coffee is perfect for drinking with dessert, or for those that like highly flavorful coffees.

Supporting Coffee Villages

Camano Island Coffee Roasters is committed to only sourcing fairly traded and organic coffee. This means that the money you spend supports coffee growing communities all over the world. In fact, we give back to non-profit organizations in Guatemala with every coffee club purchase. Sign up today to sample our range of delicious gourmet coffees.

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Peruvian Coffee: In a World of Its Own for Week

Peruvian Coffee: In a World of Its Own for Week

There are two qualities that make Peruvian coffee stand out: the remote, high-altitude location where it grows and the collective work of the farmers who have turned the country into the world s foremost producer of organic coffee. Still, many people don’t think of Peru when they’re in the market for coffee. With a neighbor like Brazil, the world’s top coffee exporter, it’s easy to understand why it sometimes gets overshadowed. For those seeking outstanding coffee that is safe for growers and the environment, though, it will soon become a favorite.

The processing of coffee production in Peru starts with coffee cherries being handpicked off the plants. This is very labor intensive, but it makes it easier to spot ripe ones, and this is a very important step in getting high-quality beans. Through pulping, the outer layer is removed from the bean, and the bean goes through a short self-created fermentation period. The bean is then washed and allowed to dry, either naturally or via a machine until only 10-12% of its moisture remains. The beans have to be carefully stored after this to ensure that they retain their quality.

A Taste of Peru

Generally, Peruvian coffee has a light to medium body, which some drinkers compare to 2% milk because it isn’t heavy but also isn’t lacking taste. It’s also aromatic and incredibly flavorful. Because of its mildness, it’s perfect for blending but the sweet, nutty taste also means it can be savored on its own.

Coffee-Growing Regions in Peru

Peru grows its Arabica beans in the Northern, Central and Southern regions of the country, along the forested eastern slopes of the Andes Mountains. There are three main coffee-producing areas: Chanchamayo in the central highlands, which accounts for 28% of total production, Amazonas and San Martin of the northern highlands, which make up 49% of total production, and Puno, Cusco, and Ayacucho in the southern highlands, where 23% of production occurs, according to a report from the USDA Foreign Agricultural Service. Three-fourths of the coffee grown in the country takes place between 3,280 and 5,905 feet above sea level. Coffee is Peru’s top agricultural export.

The majority of the coffee growers in Peru are small farmers, and the average farm is only about 3 hectares (almost 7 and ½ acres). Many of these farmers participate in fair-trade cooperatives, and through these groups they have been able to create a sustainable agricultural market, negotiate competitive prices, improve the quality of their products, and get more access to the international market. By one estimate, 15-25% of the more than 100,000 small farmers have joined a cooperative. Some associations can have around 2,000 members and more than 7000 hectares (more than 17,000 acres) under its branch. In fact, Peruvian small-farmer cooperatives became the second largest supplier of certified fair-trade coffee after Mexico. Of Peru’s 21 largest coffee exporters, 4 of them are fair-trade associations. How’s that for teamwork?

A Peruvian Coffee Profile You Are Sure to Enjoy

Camano Island Coffee Roasters sells Peruvian coffee in dark and light roasts. Our dark roast is for the coffee drinker who likes just a hint of sweetness but wants a robust smoky or charred flavor in their Java. The light roast will have a bit of the original, natural flavor of the bean, which is a toasted, grainy taste. Because our beans are 100% shade-grown Arabica beans, they’re low in acidity and never cause heartburn or acid reflux.

A Coffee Company Developed With You in Mind

At Camano Island Coffee Roasters, we know that getting the coffee you want just the way you prefer it is important to you, so we provide a variety of shade-grown, organic flavors from Peru and beyond. Do not forget to try our commitment-free Coffee Lover’s Club, and stock up on your favorite flavors at the shipping frequency that is right for you, or give the subscription as a gift to the coffee aficionado in your life.

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Brazilian Coffee: World Renowned and Distinctive

Brazilian Coffee: World Renowned and Distinctive

It is impossible to discuss coffee without bringing up Brazil. The South American country is just as well-known globally for coffee production as it is for the beautiful beaches along its coast. Coffee’s rich history in Brazil has even become legend. Back in 1727, Lt. Col. Francisco de Mello Palheta, who was sent by the Portuguese Government to French Guiana under the ruse of settling a border dispute, smuggled coffee plants out and brought them back to his home in Brazil. By 1800, coffee had spread throughout the country. For more than a century, Brazil has been the world’s largest coffee producer and is responsible for a third of all coffee production.

Most of the coffee beans in Brazil are processed using the dry (natural) method, due to the country’s favorable climate of a long dry season; although, the wet-process and pulp-natural methods are also used. During the dry process, the coffee cherries are picked — either mechanically or manually — and placed in the sun for a very long time to dry. The cherries will eventually turn dark brown, and the pods will harden. Then, the green bean is removed. According to Coffeeresearch.org, this is a delicate process and leaves some room for error, like fermentation, but Brazil has in essence perfected it.

Flavors of Brazilian Coffee

Processing plays a huge role in flavor, and dry-processing gives the coffee a very distinctive taste that for which Brazilian coffee is known. Across the country, coffee is usually heavy, fruity and complex, with a bit of spice. This is because the bean dries while still connected to the fruit. Some regions do produce medium-bodied coffees, too.

Coffee-Growing Regions of the Country

Brazil produces both Arabica and Robusta beans, but mostly Arabica. Coffee is grown across many distinct regions in these seven states: Minas Gerais, Espírito Santo, Bahia, Rio De Janeiro, São Paulo, Parana and Rondonia. Although, according to Coffeereview.com, there are three main regions that produce Brazil’s best coffee: Mogiana, Sul Minas, and Cerrado de Minas.

Mogiana, an area near São Paulo and Minas Gerais, has mountains and rolling hills. It has a lot of small and medium-sized farms, and coffee from here will suit those that like sweet, heavy body-tasting flavors. The Sul Minas region, which is in Minas Gerais, produces the most coffee in all of Brazil. It’s also very mountainous and has a mild climate, which makes it great for farming. Coffee from Sul Minas is medium-bodied and sweet. Cerrado, which is also in Minas Gerais, has a tropical climate — hot, rainy summers and dry winters — and plateaus make up the terrain. The coffee from this region is heavy-bodied and sweet, and the region tends to yield high-quality coffee that enthusiasts praise. Almost half of the production in the country occurs in Minas Gerais. Coffee lovers would surely enjoy visiting this place.

A Brazilian Coffee Profile To Suit All Tastes

Camano Island Coffee Roasters sells Brazilian coffee in medium and dark roasts. Medium roast is very sweet and has some undertones of chocolate or caramel. The dark roast will have a smokier taste. All of our beans are low in acid, which prevents heartburn and acid reflux. No matter which roast you choose, though, you can expect a top-quality coffee flavor that you will love. Join our Coffee Lover’s Club and never run out of your favorite.

An Ethical and Environmentally-Friendly Treat

Here at Camano Island Coffee Roasters we put so much good into our coffee. Our shade-grown organic coffee is free of pesticides and the result of fair trade, so you can enjoy it knowing that you’re not just getting the healthy benefits that coffee provides, but you’re also supporting the people and places behind it.

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Put Your Grounds In The Ground!

Put Your Grounds In The Ground!

Let’s face it…as soon as you smell your Camano Island Coffee at your doorstep you can’t wait to drink it, right?! You rip the bags open and start drinking it as soon as possible. But what happens after you’ve enjoyed every cup? Do you throw the grounds out without a care in the world? You may not know this, but you’re throwing away the world’s best fertilizer!

Make Your Neighbors Envious Of Your Coffee Garden!

Naturally, coffee grounds are packed with nutrients and minerals making them the perfect soil enhancer to boost your garden’s beauty. With essential minerals such as potassium, phosphorus, magnesium and copper, your hungry garden can get lots of what it needs from coffee! Whether they’re indoor or outdoor – your flowers, shrubs or evergreens will love your coffee with all its nutrients.

Don’t Forget The Nitrogen!

Mineral enrichment is essential to a flourishing garden. However, did you know nitrogen is also important? Nitrogen in the soil will lead to brilliant and healthy plants. Fertilizer at the store is a great source of nitrogen, but why buy more fertilizer when coffee already arrives to your door? After brewing, coffee grounds contain up to 2% nitrogen in volume. This makes your coffee the perfect nitrogen soil enhancer!

Grow Them In The Shade

To get the maximum nutrients in your coffee beans they must be grown in the shade. When grown in direct sunlight, the roots soak up less nutrients from the soil. You don’t have to worry because your Camano Island Coffee only grows in the shade. With our commitment to shade grown, your grounds will help your flowers to flourish – causing envy in the neighborhood!

Why Using Organic Beans Is Critical

Who wants to add harmful pesticides to their beautiful flowers? We know you don’t! USDA Certified Organic guarantees no pesticide contamination on our coffee trees. This coffee is chemical free! Not only will your plants love this organic fertilizer, but your farmer’s health is protected too. You can rest assured, your Camano Island Coffee grounds will be safe around your family, kids and pets.

How Should I Place My Brewed Grounds In The Ground?

To use the coffee grounds, take your rototiller and till the coffee grounds 6 – 8″ into the ground. Mixing the grounds deep in the earth will trap the nutrients in the soil and reach your plant’s roots. Don’t have a tiller? Take handfuls of coffee grounds and thoroughly mix them with your compost. Then, sprinkle your new coffee enhanced soil around the roots of your plants.

It’s up to you how much coffee you add to your soil mixture. Your plants will absorb the nutrients whether you add a handful or a whole pound. Don’t forget – only add the grounds after they are brewed. Adding them before they’re brewed can affect the pH balance in your soil. Without the proper pH balance, your plants may wilt.

Make A Difference With Each Cup

You can do more than grow a beautiful garden with Camano Island Coffee. Not only do your plants benefit but your coffee farmers benefit as well. Your coffee is pesticide free. This means, your coffee farmer did not risk their health growing your coffee. Another reason you’re making a difference is through the environment. By not adding to your waste bin, you can enjoy your coffee through your beautiful plants and reduce your impact on the environment.

Now that you’ve gained this exciting coffee gardening knowledge, feel free to share it with your friends and family! We thank you for making a real difference for our farmers and environment by drinking the world’s top 1% grade beans! If you’re not a member yet, Join the Coffee Lover’s Club to get started! Your first pound is on us.

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Annual Holiday Gift Shop

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The holidays are just around the corner and this year we’re celebrating the 10th Anniversary of our Holiday Gift Shop!

We will be featuring over 40 local artists and vendors and we’ll also be sampling specialty food items, the best coffee in Seattle — Camano Island Coffee Roasters — of course, cocoa and more! Whether you’re shopping for friends, family or co-workers, we have something for everyone on your list! The Holiday Gift Shop will open on Thursday, October 27th at 10:00am!

If you’re looking for that perfect gift to send to friends and family, check out our new holiday gift boxes! Visit our website where you can choose from a variety of gift boxes, ethical coffee, our coffee club, tea, and more!

Our delightful new “Winter Drinks” gift box has something for the whole family! Cuddle up by the fire and enjoy sipping Holiday Blend Coffee, Island Select Dark Hot Chocolate, or soothing English Breakfast Black Tea.

holiday_sm-thumb1.jpgIf you’re a chocolate lover, be sure to stop by and taste the new Pirates Fudge! We also will have our famous Shipwreck S’mores, Dark Chocolate Truffles, Choc-O-Pop’s, Karamel Stickz, and Salted Caramel Shells.

We look forward to seeing all of you this year at the Holiday House gift shop! Our hours will be extended Monday-Wednesday from 8am-6pm, Thursday-Saturday from 10am-7pm, and Sunday from 12pm-5pm.

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October’s Coffee of the Month- Boo Brew!

Boo Brew- Brazil Dark Roast

Our Boo Brew is back for October! This delicious dark roast is the perfect complement to a blustery fall day.

Bean Notes: Our Brazilian roasts are some of our best selling coffees. With bright, caramel tones and rich flavors, this coffee is a delicious addition to the daily routine.

Roast Notes: When our Brazilian Cerrado coffee is roasted to a darker level, the bean develops into a beautiful, dark chocolate color. Our Brazilian coffee is roasted at a higher temperature, allowing for a rich, smoky flavor to rise to the surface of each bean. This provides a similar brightness in the flavor, which also brings out rich, nutty tones.

Country Notes: This month our Boo Brew comes from the Cerrado region of Brazil. Cerrado means “closed” or “inaccessible”, and has earned its nickname from the closed canopy of the rainforest. This region has earned a unique reputation as being one of the few areas in the world where fire and the surrounding environment have found a way to co-exist. Fire is constantly purging the land and putting nutrients back into the soil, while the rest of the area continues to flourish.

To learn more about Brazil Dark roast, visit our Brazil Coffee Facebook Page, or check out our website!