Professional coffee cuppers use terms like body, flavor and acidity to describe the taste of each coffee, while the body of coffee describes how the coffee feels in the mouth, heavy or light. Coffees from around the world are cupped side-by-side, and only the best selected. Our proprietary blend is smooth and tastes light, yet rich.īigFoot Java® ‘s RoastMaster takes exacting steps to select the right beans for our proprietary blend. BigFoot Java® ‘s RoastMaster Determines the Nuances of Coffee Beans Coffees are known by estate, region, or country of origin. Coffee is only grown between the Tropic of Cancer and Capricorn and Hawaii. While Colombian and Costa Rican coffees are typically medium to light bodied, low in acidity or smooth, Kenyan and Ethiopian coffees are medium bodied, sparkle in the cup, and may taste like black currants. Soil, altitude and climate dramatically impact the flavor of the coffee. The farmer breeds their coffee plants over years to accentuate a particular flavor, setting their coffee apart from any other farm. Coffee Growing Regions Offer Insight to Coffee Flavor The green coffee beans are meticulously graded by hand, sorting for size, color, weight and defects. They then undergo the pulping process, where they are pulped, allowed to ferment in a clean water bath for 7-24 hours, and then dried. Each ripe cherry (the fruit that becomes the bean) picked boasts complex flavors. BigFoot Java® Only Serves the Highest Grade of BeanīigFoot Java® buys the highest grade of bean - Arabica beans.Īrabica beans are hand picked and harder to grow than Robusta beans, which are used for low-grade blends. It takes equal amounts of rain, sun and clouds, and five long years before they produce the first crop. When the beans have grown to the point of surviving on steep mountainsides above 3,500 feet, they are transplanted. Growing the Perfect BeanĬreating the perfect cup of coffee starts high in the mountains where seedlings are first nurtured in the security of the nursery.
To create the perfect cup of coffee, Certified Baristas start with the very best beans. Customers demand the smoothest coffee around, and BigFoot Java® serves a proprietary blend that keeps customers coming back time and again. “The art of roasting is developing the flavor, the science is repeating it.”īigFoot Java® is committed to serve the highest quality of coffee available.
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