We never forget that coffee is an agricultural product. How the beans are grown is just as important as how they are roasted and brewed. Lackluster beans make lackluster coffee. So our process has changed little since 1984. It all begins with sourcing the very best 100% Specialty Grade Arabica Beans on the planet to ensure the best possible experience with every cup of Joffrey's.
An Expert Eye and a Well-Worn Passport
Our Head Roastmaster, Chris de Mezzo, has been roasting for more than a quarter of a century. Each year, he travels the globe searching coffee plantations and family farms for the finest crop offerings available. He treks through fields and hillsides to assess the growing conditions, the health of the coffee trees, and the harvesting methods used by the farmers.
Follow the Beans
We approve each coffee selected for import, and whenever possible, follow the cherries from the time they are harvested through the cleaning, drying, and hulling process to evaluate the quality of the final green coffee beans. As per Joffrey's policy, we select only the best 100% Specialty Grade Arabica Beans.
"Specialty Grade" refers to beans that are uniform and all virtually defect-free. Their moisture content ranges between nine and 13%, the importance being that drier beans don't provide as much flavor. Of all the coffee in the world, 75% is Arabica, but only five to 10% of those Arabica beans meet the exacting standards it requires to be called Specialty Grade.
Even Better Than Specialty Grade
Of the more than 20 different defects that can affect coffee beans—ranging from being faded to partially cracked to damage by insects or disease—Specialty Grade strictly limits the amount of defects allowed. But even these qualifications aren't enough. We want beans that display distinctive qualities for our coffees, so we focus on coffees that present the best taste, acidity, body, and aroma.
Quality control doesn't end with bean selection. Incoming beans are carefully inspected to make sure no damage occurred during the journey to Tampa. Once our roasters verify the beans are as pristine as they were in the field, they roast and 'cup' a sample to ensure consistent quality and flavor.
Defined by the Specialty Coffee Association of America, "cupping is a professional technique for evaluating coffee's fragrance, aroma, taste, body, and after taste." One hundred and fifty milliliters of hot water is poured over roasted and ground coffee and allowed to steep. Then, using a large spoon, the coffee is stirred, sniffed, allowed to settle, then vigorously sipped at various temperatures to expose its flavor characteristics.