Coffee Bean Origins

Experience the difference of fresh roasted coffee. It is a well know fact within the coffee industry that once coffee is roasted, it only stays fresh for about a month. Once the coffee is ground, it goes stale with in just a few days! Regardless of the packaging or the storage method, it just isn’t possible to maintain the freshness that comes from newly roasted coffee.

Our goal is to educate you on the nuances of coffee: from selection of the bean origin and the degree of roast to your coffee filter or espresso machine. We believe that once you experience a properly prepared cup of freshly roasted coffee, you will never settle for anything less.

Green Valley Coffee Roasters

2925 E Patrick Lane #C

Las Vegas, NV 89120

 

dwight@gvcoffee.com

I have carefully selected the packaging for my coffee: a resealable bag with a one-way valve to ensure your coffee stays fresh for as long as possible. Follow the instructions on the back of the bag, and prepare yourself for quite possibly the most memorable coffee experience of your life!

 

Enjoy!

Dwight A. Clark

Roast Degrees

The Arabica type coffee plant requires rich, fertile soil and a mild humid climate. That’s why some of the best coffee in the world is grown on the high altitude volcanic slopes of Central America and Southeast Asia, as well as the mountainous regions of Northern Africa. All of our coffee is 100% Arabica

Costa Rica Tres Rios:

          This SHB offering from the volcanic soils of Costa Rica offers a nearly perfect balance of aroma, acidity and body. If you prefer a very dark roasted coffee that doesn’t taste burnt, try this French Roasted.

 

Guatemala La Laguna Atitlan:

          Also considered SHB quality, this offering embodies a classic Guatemalan cup: deep body and a stunning acidity with hints of chocolate and cinnamon fill the typical smoky Guat flavor. This will also go to a very dark roast without losing much, but I prefer it Dark Roasted for the best balance.

 

Kenya AA Kichwa Tembo:

          A bright extremely complex coffee that comes off a little winey, but very nice body. Full of character, it is similar to the Central American balance, but slightly heavier.

 

Sumatra Mandheling Certified Organic:

          Full of body, this offering is naturally prepared (dry processed) so it has a little “funk” and a very earthy tone. Sports a tremendous aroma, and has less acidity than most. Adventurous coffee drinkers should try this Dark or French Roasted.

 

House Blend:

          A meticulously created combination of South and Central American coffees, with just a hint of the Islands. This is a great coffee to accompany breakfast. I recommend the Dark Roast for this blend.

 

Safari Blend:

          A balanced combination that includes the powerful body of African coffee. A terrific combination for very dark roasting, try this one French Roasted.

Some of Our Finest Offerings

Our small batch roasting process allows for a great deal of freedom to degrees of roast. While our standard offerings are consistently prepared as Medium, Dark and French Roasted coffees, we have the ability to custom roast precisely to your taste. Take home a pound of Dark Roasted Guat and decide that you would like it just a bit darker, but not French Roasted? Just let us know and we will produce a customer roasting profile just for you at no extra charge.

Medium:

         Also know as Americana. This is slightly darker than what you get from the standard drip coffees sold by the can. Allows for the lighter notes of the coffee to come through, and particularly the acidity of the bean (sometimes referred to as a sourness).

 

Dark:

         Also know as City or Full City. This is the typical roast degree that the Northwest US has made popular. Acidity drops somewhat at this level and the body of the cup begins to strengthen. After a couple days of rest, the oils of the bean begin to come to the surface.

 

French:

         French Roast has turned into somewhat of a clouded term. In most peoples minds, French roast is simply dark coffee—sometimes even burnt. Properly roasted coffee should never taste burnt! Anymore than you would prefer your toast burnt.  Oily and dark from the start, this roast will be strong and powerful. The best quality hard bean will still hold some acidity at this level.

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