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Coffee Beans 101

Although all the coffee in the world originated in Ethiopia, its main growing regions have expanded to include Central and South America, Africa and Indonesia. Each main growing area tends to produce a broad but similar profile regionally.

Generally, the African coffees tend to have a lot of body, are high in acidity and tend to taste winey or fruity. The Indonesian coffees contain a heavy body, with low acidity, and Central and South American coffee tends to have a medium body, with medium to high acidity.

All of these main growing regions lie within the Tropic of Cancer and Tropic of Capricorn. This region basically has the right temperature, humidity and rainfall to commercially produce and harvest coffee. It is a no-freeze zone, or an area that is less prone to reach freezing temperatures that will potentially damage a coffee crop. Coffee has grown in popularity to the point where it is now the second largest traded commodity in the world, second only to oil. It is a $3+/- billion industry, equal to an $18 billion retail industry.

Coffee is quite a complex fruit. The structure of a coffee cherry contains many layers (see diagram 1). The outer layer is comprised of skin, followed by fruit, then mucilage — a slimy mucusy membrane. Moving inward, you will next find parchment, which has a silver skin, resembling the light papery skin covering a peanut in the shell. In the center are the coffee seeds (similar to a pit). Sometimes the coffee seeds fuse together to form what is called a peaberry. The peaberry is usually sorted and sold separately, as some believe it to be unique and a higher quality product.

There are two main types coffees, Robusta and Arabica:

  • Robusta coffees are usually grown at elevations under 3000 feet. They contain a higher caffeine content, are typically larger in size, and considered a commercial coffee. Robusta coffee has a lower density and is sometimes picked with commercial picking equipment. Since coffee ripens at different times on a single tree, this picking method is focused more on obtaining quantity than individual bean quality.
  • Arabica coffee tends to be grown at elevations above 3000 feet, are hand picked, contain only half the caffeine content of robusta coffees, and are considered to have a higher grade of quality than its counterpart. Arabica coffee is traditionally used to roast specialty coffee.

Coffee trees can grow up to thirty feet, but are typically groomed or pruned to 7 to 9 feet, which makes hand-picked harvesting easier and more productive. A coffee tree can take three to four years to mature, and still produce only one to two pounds of coffee per year. Considering that most coffee trees are replanted every five to six years to maintain quality soil content, it gives you a good idea and scope of the massive size and impact coffee has on the world economy.

Coffee is processed one of two methods: wet or dry. The wet method takes the freshly picked coffee, removes the skin through a pulping method, and is then washed and stored in vats of water to ferment. From there it is spread out onto a drying patio before it is scooped up, bagged and sent to the coffee importer.

The dry method takes the freshly picked coffee straight to the drying patio where the coffee seeds actually ferment within their own skin. When a roaster receives green coffee dried in this fashion, it tends look dirty and rough. This is the preferred method used for most Indonesian coffees.

After these processing methods are conducted the coffee is separated and sorted by defects and size, and then sold to coffee importers all over the world.

Smelling and Tasting Coffee

To grow beyond the basics of “I like” or “I don’t like” a certain coffee, it is vital to learn how to properly smell and taste coffee. That knowledge gives you an insight as to how roasters select the beans they roast. Understanding these processes will allow you to start recognizing and picking out certain odors or flavor elements that make up your favorite brew.

The smelling process takes place by drawing in aromas. When odor molecules enter through the nostrils and mouth, they stimulate nerve cells located at the top of the nasal cavity. This stimulation shoots impulses to the brain. This stimulation works with our memory, telling us what we smell. The best way to smell coffee to capture all the flavor nuances is to lean over the cup and to breathe in deeply through both your mouth and nose – similar to cats when they are checking out something interesting.

Coffee tasting is typically rated in five different categories. Aroma, flavor, acidity, body and aftertaste. When tasting coffee, you sip it very abruptly, purposely misting it into your mouth followed by chewing on the coffee or swirling it around. This gets the coffee into every part of your mouth, affecting all the different sensation areas of your tongue.

  • Aroma is rated by preference and is how you prefer the scent, and how pleasing it is to you
  • Flavor is rated by preference and is basically the flavors that shoot into your mind, such as chocolate or blueberry.
  • Acidity is rated by intensity. Basically, its the sharpness on the sides of your tongue, or how it makes you squint.
  • Body is rated on intensity and how thick it is, how it sits on the tongue, and whether or not you can feel it on your teeth.
  • Aftertaste is rated by preference and is what is left over, what lingers in your mouth after you swallow.

What is Swiss Water Processing?

Our ecology-friendly water decaffeination process uses simple science to remove caffeine from green coffee beans. Still, it’s a bit more complicated than your average high school science class, so in short let’s just say you’re getting all the things you love about coffee without the caffeine. But let’s consult our fancy flow chart for a bit more detail.

People drink decaffeinated coffee for a variety of reasons. However, it’s important to know that decaffeination methods vary. Most use chemical solvents such as methylene chloride or ethyl acetate to strip caffeine molecules from the green coffee bean. And some leave behind more caffeine than you would think.

Alternatively, the proprietary SWISS WATER® Process uses water from the pristine environment of the coast mountains of British Columbia, Canada to gently remove the caffeine until the coffee beans are 99.9% caffeine-free, while maintaining the bean’s distinctive origin and flavor characteristics. It’s decaffeinated coffee without compromise.

How do you know how your coffee is decaffeinated? This is difficult unless the coffee package labeling identifies the method or process. Coffee brands using SWISS WATER® Process communicate their decaffeination choice by use of the Swiss Water® Process seal or wordmark. It’s a way to help you know.

What are the translations of your Russian wording?

Babushka: Russian for “Grandmother”

Fun Fact: Also means a woman’s headscarf.

Balalaika: A guitar-like traditional folk instrument.
Fun Fact: These come in 5 different sizes from a small soprano to a large bass.

Caspian: The Sea located in the South of Russia.

Fun Fact: This sea is famous for its Sturgeon Caviar.

Czar: The name of the ruler of Russia before communism.
Fun Fact: This word is derived from the word “Caesar”.

Hermitage: The name of one of the largest Art Museums in the world, these attached buildings (5 of them) are located in St. Petersburg. Formerly a home of the Czars.
Fun Fact: It is said that if a person spends 2 seconds looking at each work of art for 8 hours a day, it will take 9 years to view the entire collection. Only 5% of the collection is on view at any given time.

KGBlend: Named for the KGB, which is the Russian Intelligence Agency (a bit like the CIA). Stands for “Committee for State Security”.
Fun Fact: The main KGB building located in Moscow’s Lubyanka square has a disco which former KGB members still frequent.

Kremlin: Russian for “fort”, a fortress in the heart of Moscow, originally built of wood in the 13th century, it is now stone. The center of the Russian State.

Fun Fact: The Armory section now houses a museum of Russian treasures from the gowns of Catherine the Great to the throne of Ivan the Terrible.
Moskva: The Russian way to say “Moscow”. This is the epicenter of Russia, with a population of over 8,300,000

Fun Fact: The city was founded in the 11th century. On September 14th 1812, the Russian people burned the city of Moscow to prevent Napoleon from capturing it.

Svoboda: Russian for “freedom”. Fun Fact: Also a very popular last name.

Tchaikovsky: One of Russia’s most famous musical composers, Piotr Ilyitch Tchaikovsky. (1840 – 1893) is most known for his ballet compositions for Swan Lake, the Nutcracker, and Sleeping Beauty, among others.
Fun Fact: Even though he was married (for only 9 weeks}, Tchaikovsky was a homosexual. ·

Troika: A Russian carriage drawn by a team of three horses.

Fun Fact: The reason the horses are side by side, with the outer horses’ heads turned out was to keep them on the lookout for wolves.

White Nights: The time during the summer in the northern parts of Russia (especiaily St. Petersburg) where the sun only sets briefly, officiaily during June 11th through July 2nd.
Fun Fact: In St. Petersburg the dusk meets the dawn and it is so bright that in summer they do not turn street lighting on.

Brewing Instructions

A great cup of Dazbog coffee is a conversation. It begins by taking a deep cleansing breath and saying to yourself “slow down, relax”. Be present.
Start with fresh cold water. Touch it with your fingertips. Imagine a Russian winter. Cold, fresh, pure water is the canvas.

Measure two tablespoons of beans for each six ounces of water and grind the beans correctly using a blade grinder. For drip brewers grind 12 seconds (medium to fine). For French presses, grind about 9 seconds (medium to course). Take time to smell the ground coffee.

Take a deeper breath. What do you see in your mind’s eye? Cobblestone streets? Traditions of craftsmanship?

Maintain this ratio of coffee to water regardless of the amount of coffee brewed.

For French presses, pour hot water (190° – 205° degrees F) over the ground beans and set time for four minutes.

Pour your coffee and smell again. Savor the old-world charm and complexity. Now you are ready for your first taste of the day. . . your Dazbog moment. Let the coffee dance on your tongue. Roll it around so that coffee is touching every taste bud in your mouth. Taste the Richness? Enjoy!

Is Dazbog Coffee Organically Certified?

Certified Organic by Guaranteed Organic Certification Agency

Organic coffees are grown without the use of the dangerous chemical pesticides and fertilizers that are commonly used on large, commercial plantations. The high altitude at which coffee is generally grown only increases the amount of damage that these chemicals cause to the water supply of everyone downhill.

Organic coffees are generally grown on small, family owned farms and under diversified shade cover, the natural habitat of hundreds of species of migratory song birds. These bird populations act as a natural defense against many of the bugs and pests that can ruin a coffee crop.

In addition, the premium price that these hand picked coffees demand allows generations of workers a stable monetary return for their labor, despite the ever-changing price of coffee on Wall Street. These benefits are only sustainable through active and rigorous certification. We are proud to be GOCA certified.

We invite you to try our full line of organic coffees and taste the difference for yourself.

Where are the Dazbog Gift Cards and Dazbog App accepted?

Our Dazbog Gift Cards (physical red plastic & digital gift cards w/ number) are accepted online at as well as all of our participating retail locations. Currently, Fort Collins and Loveland stores are not participating.

Our Dazbog App (available for iOS and Android) is accepted online at as well as all of our participating retail locations. Currently, Fort Collins and Loveland stores are not participating.