Green River Coffee - Freshly Roasted, Organic, Fair Trade

Over 95% of all coffee purchased is stale. Staling is what creates the bitter , acrid taste that we typically mask with cream and sugar. Coffee’s flavours are created from the oils created during the roasting process. Like all oils they eventually become rancid. This rancidity can be linked to stomach upset, “gut rot”, headaches, etc. In fact, many people report that they do not have the same negative symptoms after drinking freshly roasted coffee compared to coffee consumed from the majority of present day suppliers.

Coffee is one of the most complex beverages available today. With over 800 flavour components it is twice as complex as red wine.

Regulations allow up to 30% of pre-ground packaged coffee to contain non-coffee materials. This material is typically coffee twigs, dirt and other impurities. By purchasing whole beans you will receive 100% coffee which provides a better, fuller flavour.

Cheap coffee is not sustainable. Not for the farmer, not for the environment. People who are used to paying less than $8.00 per pound for grocery store coffee may shudder at the idea of paying $15.00 or more for a pound of coffee from a specialty roaster yet ounce for ounce, it's still cheaper than a good bottle of wine or many other beverages.

The farmers that grow grocery store coffee likely get less than $0.25 a pound for it; obviously this is not a living wage. Impoverished farmers are more likely to harm the environment in order to survive by converting their coffee to other less ecologically-friendly crops, or they may abandon their land altogether. Coffee is often the most important source of income for nations that produce it; if it is no longer profitable, it creates social economic crisis, and impacts goverments and democracy.

Moderate caffeine consumption has almost always been found to be free from adverse effects and research conducted over the last ten to twenty years has in fact established some beneficial effects. See: http://www.coffeeandhealth.ca/ and http://www.positivelycoffee.org/home.aspx

It takes 4-5 years for a coffee tree to start producing coffee. Once mature, it goes through an annual cycle of development. The flowering of the trees signifies the first part of this cycle. Small, white, aromatic flowers cover the branches of the coffee tree for 2-3 days and release a scent similar to jasmine.

Each coffee bush on average produces only approximately 1-2lbs of roasted coffee per year.

Coffee drinkers have the potential to make a huge impact on the environment and economies of coffee growing nations. If we understand the stakes, we can make a significant difference, and enjoy our favorite beverage at the same time!
The first coffee house opened in Venice in 1645.

A regular cup of coffee has more caffeine than an espresso. Coffee’s caffeine is burnt away the longer a bean is roasted. Espresso, which is a form of brewing, is typically created with a dark roast, therefore has less caffeine than a regularly roasted coffee.

Coffee folklore says that the green bean (a coffee bean prior to roasting) was used as the original “energy” bar. It is said that these extremely dense beans were mashed with animal fat and used as a basic sustenance during hunting expeditions.