Fresh Coffee Vs. Supermarket Coffee -- why buying farm fresh coffee is so important.

Why is buying fresh coffee so important?

Before I became a coffee farmer, I thought coffee was just another beverage, like soda or tea.  I didn't think much beyond pouring hot water over the "fresh" grinds which I purchased whole bean from the supermarket, thinking I was some sort of coffee afficionado for drinking whole bean coffee, gourmet, rather than the plebeian instant or brewed ground coffee.  But I was just ignorant.

Coffee is a living product from farm to cup and as a living product, it is dying from the moment it is placed on the supermarket shelf.  Most people do not know that they are actually drinking the kernel of the coffee bean, which has gone through numerous steps which introduce live organisms into the bean to help create the complex flavors we taste in coffee.

 

Did you know coffee is a fermented product?  And like all fermented products, coffee contains spores of the microorganism, long after it has been processed and even roasted, since spores can survive even in roasted coffee.  Now the skeptic would be thinking, of course it has spores, everything has spores in it!  This is true, and its not the point.  Freshly processed and roasted coffee also has spores in it, however, like all organisms, the longer you leave it undisturbed, the more time it has to reproduce.  And the coffee on your supermarket shelves probably took two months just to arrive by boat.  The coffee is roasted in large batches hundreds of pounds large and no one has any idea how long the coffee has been sitting in the factory before being loaded onto freight.

 

So if you notice your breath smells after drinking coffee, don't blame the coffee blame the fact that you are drinking old coffee.  If you ate a piece of toast 3 months old, how do you expect your breath to smell afterwards?