Do you roast all your own coffee? 

Yes, we roast all our own coffee in-house.  We roast in small batches, each one attended to and adjusted to account for many variables. Our roasting process is non-automated, and the human skill of the roaster is engaged during the whole process.

What machine do you roast on?

We roast in small batches on a Giesen W6. This is a Dutch-made machine built with quality materials and trusted craftsmanship. 

Where do you get your green coffee?

We source green (unroasted) coffees from an importer.  We curate our seasonal coffee offerings from the many single-origin options currently available to small roasters like ourselves.  Because we are not large enough to broker our own direct contracts with producers of green coffee in the countries of origin, these importers are a practical way for us to access great coffees from around the world.  We have used several companies, and in an effort to be transparent, we note the importer name under the product description for each coffee on our website.

Why sign up for a Cypress Street Roasters subscription?

As a subscriber you get to explore a variety of coffees from around the world curated by our roaster, roasted just for you, and quickly shipped or delivered to ensure peak freshness. You will also enjoy a discounted price and the easy shopping model of subscriptions.  Cancellation is possible at any time. We can help you if you need to change the number of bags per month or want to suspend your order.  If you live in Front Royal city limits we also deliver subscriber orders for free!  Coffee isn’t just fuel–and our “Chef’s Menu” subscription is an adventure in quality single-origin coffees with unique flavor profiles.  

What is the difference between a dark roast and a light roast?  Do you have options?

The difference in the so-called darker and lighter roasts is the temperature at which the beans are dropped (or exited) from the roaster. This results in a perceptible color difference, the darker beans being taken to a higher temperature, the lighter ones to a lesser temperature.  We roast all our beans on the lighter side because we want to highlight the individual flavor profile of each bean.  The possibilities a coffee has to offer are often blotted out by over-roasting, which takes the beans to the point of burning them, and produces a uniform ashiness. 

I like a “dark roast.”  Do you have anything for me?

While we don’t offer dark roasts, we do have coffees that have the deeper, chocolatey profiles often associated with dark roasts.  These coffees have great depth and body because of their origin (water, soil, processing method, bean type, etc.). They aren’t burned, but instead the flavor of the bean is allowed to shine. If you like a dark roast, look for a coffee with a deeper, less acidic, and more heavy-bodied profile. We try to note this on the coffees offered on our website.

Do you roast blends?

No, we roast single-origin coffees because we enjoy exploring the unique flavor profile that each terroir has to offer.  While we don’t get uniformity in our coffees, we strive to provide consistent quality.

What do the flavor “notes” indicate?  Do you add flavorings? 

The flavor notes indicated for each of our coffees are like the descriptions you might see for wine.  They are aspects which lie as potentials in the coffee bean and which the roaster has brought out. There may be coffees with nuttiness and chocolatey notes or more floral or herby beans.  There are no additives in our coffees.  The flavors are naturally occurring and either augmented or suppressed by the roasting process.

What does “washed” or “natural” mean in the processing of coffee?

There are several ways that coffee cherries are processed to give us the green beans we use to roast.  Several layers of the fruit must first be removed before the bean is ready to be roasted and used, and the several ways in which this can be done have names.  In a nut-shell, “washed” refers to a method of processing that involves pulping, then fermentation or demucilaging, followed by a final washing with water.  “Natural” process coffee involves drying on the bush or laying the fruit to ferment and dry on patios and then hulling the outer layers off. There are other subcategories of processing as well.  These methods all affect the flavor of coffee and can be a general guide to cup characteristics. 

How long does coffee stay fresh and when is the optimal time to drink it?

If properly sealed and stored coffee can stay fresh unopened for 6-8 weeks. However, once you open a bag of coffee this time decreases dramatically.   We suggest using an open bag of coffee within 1-2 weeks. For this reason, it’s not advantageous to buy coffee in big bulk bags unless you are buying for a crowd, and we usually retail our coffee in 12-ounce bags.  Getting an accordion-style compression seal canister can also help lengthen the life of your coffee after it is opened. It is, in fact, possible to drink a coffee too soon after roasting, before the coffee has had time to settle and mature, and we recommend not opening the bag until about 3-5 days after the roast date. Different coffees age differently, however, and you may want to play around with this to see what you like best and what buying schedule works for you. 

Do you sell pre-ground coffee?

We sell only whole bean coffee because the freshness of coffee is adversely affected by oxygen.  Grinding coffee greatly increases its surface area and leads to diminished flavor and increased rancidity. There are many varieties of grinders at all price points, so buying whole bean coffee and grinding it at home is easy and doable.  

How often should I grind coffee for use?

If possible, you should grind your coffee immediately before use.  It just doesn’t make sense to invest in high quality single-origin coffee if you are not going to get all the benefits of flavor.

What is the best brew method?

Any brew method which involves using freshly ground coffee can be good.  There isn’t one clear winner, and you can use just about any method that suits you.  The important thing is to keep whatever apparatus you are using clean, to make sure it heats water to the right temperature for extraction, and to use good, filtered water.