April Bean Of The Month

Frinsa is sourced from family-owned farms located in the Pangalengan district, Bandung Regency on the island of West Java, Indonesia. Wildan Mustofa and Atieq Mustikaningtyas, a husband and wife team, started cultivating coffee in 2011 as a means of erosion control and soil conservation on the steep terrain near where they were cultivating vegetables, seed potato, and tea. Their collective coffee and shade trees, protect the soil from erosion and increases water holding capacity, which is very important because the Bandung highland is a catchment area for the Citarum basin. Wildan and Atieq have also used coffee revenue to purchase land and provide construction funds for a local school that gives children closer access to education through high school. Frinsa is fully washed and sundried,

Tasting Notes: Chocolate, Orange and Floral
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April Announcements

Prices for "by the cup" coffee have gone up.

April 1
Happy April Fool's Day!!!

April 21

Coffee Fun Fact

If you think you’ve had the largest cup of coffee, think again. According to the Guinness World Records in 2012, the largest cup of coffee was 3,487 gallons and 9 feet tall! Imagine brewing all that coffee. 

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We Have An Online Loyalty Program!

If you have moved away and miss our in store loyalty program, have no fear. We have set up a loyalty program for our online store. We now use two separate loyalty systems, one for in store and one for online. They are not connected, but they are similar. In store when you purchase 10 pounds of coffee,  you receive 1 free pound. Our online program is a little different and is based on dollars spent. For every dollar you spend you receive 2 points. Once you have accumulated 300 points, which is the closest equivalent of purchasing 10 pounds of coffee, you will receive a $15 discount on your next purchase. If you already have an online account, then you are automatically signed up for the loyalty program. 

When you are on our website, check the bottom right hand corner of your screen for a red bar to see how many points you have accumulated. 
Email or call us if you have any questions about the loyalty program.
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The Beginnings of Coffee

After coffee seeds, or beans, are processed and roasted, they can be brewed into coffee. However, right when coffee seed/bean comes out of the cherry, and is not processed, the seed can be planted to become a coffee tree. Depending on the variety of coffee, it can take 4 years for the coffee tree to bear fruit, which are called cherries. When they are ready for harvest, the cherries turn a bright deep red color. 

Typically there is one major harvest a year, and most coffee cherries are hand-picked. A good picker will pick an average of 100-200 pounds of coffee cherries a day, which will produce 20-40 pounds of coffee beans. There are two different methods for harvesting the coffee cherries. The first is, strip picking, this means all the cherries are picked regardless of how ripe they are. The second is, selective picking, the coffee cherries are only picked when they are at the peak of their ripeness. The coffee pickers will rotate among the trees every 8-10 days in order to pick only ripe coffee cherries. 

After picking, the beans are processed. Typically there are two different ways coffee cherries are processed: natural, and washed. The natural process, the oldest method, is typically used in countries where water resources are limited. The coffee cherries are spread out on large surfaces to dry. The cherries are continually raked, to ensure the cherries dry evenly and to keep them from spoiling. The washed process coffees remove, or wash off, the cherry pulp after being harvested. 

After being processed the beans are exported and shipped to coffee roasteries like us where the coffee will be roasted, brewed, and end up in your morning cup of coffee. 
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How to Properly Brew Coffee in a French Press 

First measure out your beans, remember 2 tbsp for every cup, then grind them if you have a grinder. Next, heat your water to 195 F, or if you don’t have a thermometer, bring your water to a boil and let it sit for about 1 minute. Then add your water to the coffee in the french press, and stir. Lastly let the coffee steep for about 4 minutes then press it down and enjoy! 
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March Announcements

Prices for "by the cup" coffee have gone up.

Feb. 10
Daylight Savings

Feb. 17
St. Patrick's Day

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We Have Compostable Straws!

Shouldn’t we do everything we can to eliminate single use plastics? Single use plastics are simply plastics we use once, like our plastic cups for iced drinks, or straws. As it turns out plastic straws are one of the biggest culprits of single use plastics. Did you know that Americans go through 170-390 million plastic straws a day? We thought that was crazy! So here at Jack Mormon Coffee we set out to find more environmentally friendly alternatives to our single use plastics. So far the simplest single use plastic for us to replace was, the straw. We learned a lot while looking for the perfect solution to our problem. Paper straws seemed like the most eco friendly solution, however they have a tendency to get too soggy when sitting in liquid for too long. So we thought maybe we should look at biodegradable plastic straws.

As it turns out the term ‘biodegradable’ doesn’t mean it is the best option for our environment. When an item is labeled ‘biodegradable’, it means the item will degrade (break down) through naturally occurring microorganisms like bacteria or fungi. However, this does not mean that the item will not leave behind toxic residue, and there is no set timeline in which the item must break down in order for it to be labeled “biodegradable”. This means a “biodegradable” plastic can leave behind toxins and stick around for a long time before it breaks down.  

Though much more research we learned that, other than ‘reusable’ plastics, ‘compostable’ plastics are the next best thing. When a plastic is ‘compostable’ it means, the plastic is" capable of undergoing biological decomposition in a compost site as part of an available program, such that the plastic is not visually distinguishable and breaks down to carbon dioxide, water, inorganic compounds, and biomass, at a rate consistent with known compostable materials (e.g. cellulose), and leaves no toxic residue."  according to the American Society for Testing & Material. The ‘compostable’ plastic must also break down with in 180 days in a commercial facility.

In conclusion we learned a ‘biodegradable’ plastic may break down using natural methods, yet it may also leave behind toxic residue. When a plastic is ‘compostable’, it will completely breakdown without any toxic residue, the compost could even support plant growth. Here at the Jack Mormon Coffee Co. we found a wonderful ‘commercially compostable’ plastic straw for all of our customers to use, helping us all cut back on our single use plastics. Even though our straws are compostable, the best way to cut back on waste is to either not use a straw at all or to get yourself a reusable straw, or a reusable coffee cup. Remember if you bring in your own coffee cup you will receive $0.25 off your drink order.

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March Bean of the Month: Minas Gerais

Minas Gerais is sourced from family owned farms in the Mantiqueira de Minas region. The region has a protected designation of origin (PDO) due to the location’s renowned reputation as a coffee producer with optimal growing conditions. The region has more than 9,000 coffee producers, 90% of which are considered small producers, most of whom utilize cooperatives in the region to bring their coffee to the international market.
Flavor Profile: Dry, Dark Chocolate, and Candied Pecan
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February Bean of the Month

San Martin is sourced from land that is owned by Francisco Gerardo Jimenez Robles. The family farm is located in San Martin De Leon Cortes near Tarrazu, Costa Rica. Robles started planting coffee 25 years ago on 9 acres of land that was thought to be too high in elevation for coffee growing. Today, Francisco Robles runs a flourishing coffee farm with his 4 children who have use of a micro-mill, allowing for meticulous cherry selection, depulping, fermenting, and drying. San Martin is fully washed and dried on raised beds.The coffee has a flavor profile of pear, brown sugar, apricot, and caramel apple
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What is Micro-Lot Coffee?

Micro-lot coffee is not simply a small lot of coffee trees, but a small allotment of coffee trees that produced a particularly unique or higher quality coffee than the other coffee trees on the farm. Coffee produced on a micro-lot are of significantly higher quality than the rest of the farm. A farmer will be spending more time attending to their micro-lot and paying particular attention to the needs of the trees, cultivating the uniqueness of the beans. When harvested the coffee will most likely be processed in a different way from the rest of the farm, to amplify their special qualities. A micro-lot can also mean the farmer use experimental methods to produce a coffee with special characteristics. Micro-lot coffees have vivid and unique flavor profiles.
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