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Coffee seems like a simple thing


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Coffee seems like a simple thing


You make it most every morning

Or stop at your favorite cafe

Still sleepy until the first sip

We Believe

SIMPLE THINGS DONE WELL MAKE LIFE RICHER™

Ready just for you.

Ready just for you.

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See, Coffee Is Not A Simple thing


See, Coffee Is Not A Simple thing


Red and ripe for picking.

Red and ripe for picking.

From seedlings shown above

to first harvest

takes three to four years

of nurture

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Harvest is Hard Work


Harvest is Hard Work


Here in Papua New Guinea, it may take four days to truck from farm and mill to port if the roads are intact.

Here in Papua New Guinea, it may take four days to truck from farm and mill to port if the roads are intact.

The best farm workers may pick

just 200 pounds of coffee cherries A day

On a steep hill, under hot sun

Or a steady rain

Specialty grade coffees we buy are selectively harvested

Only ripe coffee cherries are picked by hand

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Processing takes it down to the Bean


Processing takes it down to the Bean


Farm to Processing

Two primary ways to process coffee are natural, or dry, processing and wet processing. Processing further sorts the cherries then removes four layers -- pulp, mucilage, parchment and silverskin -- leaving the beans.

When the pulp and all or some of the mucilage are removed, beans are laid in elevated drying tables or on patios to dry to ~11% moisture content to prepare for storage and shipping. Parchment and silverskin are milled off just prior to sorting, quality grading and shipping.

Dennis, our host at Planta Procesadora Diria, raked through an end-of-season batch of organic coffee on a drying patio.

Dennis, our host at Planta Procesadora Diria, raked through an end-of-season batch of organic coffee on a drying patio.

The farm worker's 200 pounds of cherries are now down to ~64 pounds of processed beans

The methods and care in processing can affect flavor profiles. The Costa Rican farm, Las Lajas, it's processing plant shown above, markets several variations based on drying method alone.

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equity, culture and environment.


equity, culture and environment.


OUR MISSION IS TO RESPECT THE PEOPLE WHO PRODUCE YOUR COFFEE FROM Farm TO YOUR CUP.

Sorting specialty coffee is by hand to eliminate over- and under-ripe beans called "stinker" that, well, have an unpleasant effect in the cup.

Sorting specialty coffee is by hand to eliminate over- and under-ripe beans called "stinker" that, well, have an unpleasant effect in the cup.

On the slopes of Uganda's Rwenzori Mountains, 1,200 members of the Bakonzu tribe have formed Bukonzo Organics (BOCU). They are among the first farmers in Uganda to produce Fair-Trade and Organic Certified coffees.

We feature a coffee from one of BOCU's 12 mills as UGANDA NAYABIRONGO and the price we paid stemmed from a premium at the farm gate over the common Fair Trade benchmark

Like others in specialty coffee, we've found that focusing on quality

provides better assurance of social, economic and environmental equity at the farm level

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Roasting!


Shipped across continents and oceans, coffee arrives at our roasting plant.

Roasting!


Shipped across continents and oceans, coffee arrives at our roasting plant.

Alan, a customer, has helped us write a custom program to record each roast and the resulting characteristics.

Alan, a customer, has helped us write a custom program to record each roast and the resulting characteristics.

At Conscious Cup, we roast in small batches

This gets us the airflow and long temperature curve that delivers a fully developed, light- to medium-roast coffee

We seek to highlight the unique flavors inherent to the nature of each coffee we import and roast

Go darker or too hot too fast and the roast is imposed on the coffee; the flavor turns toward the late blackening stages of caramelization and can taste burnt or bitter

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Into the cup


Into the cup


Prepping a pour over, measured down to the gram.

Prepping a pour over, measured down to the gram.

We don't take for granted

what we deliver to your cup.

whether Brewed coffee

a hand-prepped Pour Over

a contemporary Vanilla E Caramello

or a very traditional Cappuccino.

Our baristas practice. The latte art isn't just for show but to demonstrate that the espresso is well-prepared with a lasting, heady creama, and that the milk is frothed to silky smooth perfection

We want each drink you order to be expressly yours

Please ask if you don't see your preference

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Flavor


Flavor


Flavor is affected by

TERROIR, OR THE GROUND THE COFFEE IS GROWN IN

Intensity of the sun it is grown beneath

Amount of nurturing rainfall

The varietal of Arabica coffee

Altitude at which it is grown

How selectively it is picked, processed and dried

How the coffee is roasted

Method and precision by which your cup is prepared

The fun is exploring the world of coffee