About Our Coffee
Our specialty Arabica coffee beans are craft roasted in small batches. This means that you will receive high quality coffee fresher than anything else you can get your hands on! We also purchase our beans from Rainforest Alliance Certified™ farms.
Our coffees are responsibly sourced from Rainforest Alliance Certified™ farms, which is good for the farmers and for the planet. Visit our Responsible Sourcing page to learn more.
What does ‘craft roasted’ mean?
Verena Street Coffee is craft roasted in small batches using the best Arabica coffee beans available in the world. This ensures that only the freshest and highest quality beans make it into our customers’ hands.
Each freshly roasted coffee is roasted to a specific level that best highlights its unique character and derives the best possible flavor and aroma from each bean. This creates an unforgettable experience in every cup. We hope you enjoy drinking it as much as we enjoy creating it!
Specialty coffee is graded to meet or exceed a specific set of criteria regarding bean sizing, uniformity, and consistency. This is intended to ensure that specialty coffee meets a consistently higher quality and character than typical coffee beans. The specialty coffee movement started as a rebellion against mass-produced, low-cost coffees. The market for specialty coffee is growing at a faster rate than the overall coffee market as consumers develop a taste and preference for higher-quality coffees.
We hope our warm memories of Verena Street, the quiet lane where we grew up, will live on as you experience a similar comfort and fondness in each cup of Verena Street Coffee.”
What is Arabica coffee?
Read about Rainforest
Alliance Certified farms
There are two general categories of coffee: Coffea Arabica and Coffea robusta. Arabica beans are grown at higher altitudes and have less caffeine than robusta beans (the caffeine is a natural deterrent against insects and pests which are less prevalent at higher altitudes). Arabica trees grow less densely than robusta trees and in rougher and more remote terrain, which leads to the higher costs of harvesting Arabica beans. Arabica beans generally make a smoother and better-tasting cup of coffee, which is why the majority of the world’s harvested coffee beans are Arabica. However, out of all Arabica beans only 10% are good enough to be used in specialty coffee like Verena Street. The rest are from past years’ crops, have too many defects, or exhibit other unfavorable traits which affect their quality. These typically find their way into some of the cheaper coffees you might see touting “100% Arabica” beans.
If you have more questions about our coffee, please visit our Frequently Asked Questions page.
To be considered "specialty coffee," a coffee must meet certain grading criteria (size, uniformity, and defect count).
Coffee beans are the seeds of a small fruit.
Coffee was first discovered in Africa.
Varieties of Arabica coffee include Bourbon, Typica, Moka, Caturra, and Catuai.
The average coffee tree produces 1lb of beans per year.
The highest quality beans are still hand-picked.
A coffee cherry usually has two beans inside; sometimes a cherry will only contain one bean, known as a peaberry.
Wet and dry processing are two different methods of removing the fruit of the coffee cherry from the seed (bean).
Wet processed beans are soaked in water to loosen the pulp from the seed, while dry processed beans are dried on patios before the fruit is removed in a hulling machine.
Decaffeination is the removal of at least 97% of the caffeine from green (raw) coffee beans.
There are natural (water, CO2, ethyl acetate) and chemical (methylene chloride) methods of decaffeination.
While roasting, a chemical reaction called pyrolysis occurs within each bean. When sugars caramelize and water evaporates, the beans make a cracking noise referred to as "first crack."
As the roast temperature increases, the beans increase in size, darken in color, and oils begin to form on their surface.
A coffee "blend" is comprised of beans with special individual characteristics that, when combined, create a unique flavor profile.
Coffee flavorings contain natural and artificial flavors.
After it is roasted, coffee gives off carbon dioxide. Our coffees are packaged in bags with one-way degassing valves that let the carbon dioxide escape while keeping oxygen from entering.
Coffee "cupping" is a standardized and systematic approach to tasting coffee. It is commonly done to sample beans and check for consistency.