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We get a lot of questions. We get it. Specialty coffee is the new kid on the block.
What is specialty coffee?
Specialty coffee is the term commonly used to refer to “gourmet” or “premium” coffee. Coffee which scores 80 points or above on a 100-point scale is graded “specialty.” Specialty coffees are grown in special and ideal climates, and are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.
All orders must be placed by 10 for same-day shipping.
We currently ship anywhere in the world. For those of you outside of the USA, we would recommend a 1-2 day shipping method to ensure the freshness of the coffee. Is it worth the expedited shipping cost? YES.
Coffee is a perishable food item so we do not accept any returns. If you do have any issues with your beans please do not hesitate to contact us and we will do our best to make sure you are satisfied.
LIT Coffee is currently not a massive operation so we take pride in taking care of each order. This means that we roast your coffee as soon as you place an order to ensure that your coffee is as fresh as possible. While we would love to ship you massive amounts of coffee for you to stockpile in your bomb shelter and use at your conveniences the problem with that is our roasting guru suggests the coffee be enjoyed within 14 days after the roast date. So please just order enough to last you for a couple of weeks so your experience with LIT Coffee is an enjoyable one. We also offer subscription plans!
Keep coffee beans away from light, heat, and moisture. So please store your precious beans in an air tight glass or ceramic container and keep them in a dark but convenient place. Keep out of direct sunlight.
While we are huge fans of the Pour Over method, the answer to this question is up to you and your personal preference.
Here are a few suggestions of various methods…
- Pour Over – The fine folks at Prima Coffee Equipment have a brilliant blog called The Beginners Guide to Pour Over Coffee Brewing – Very informative and well written.
- Auto Drip – Thorin Klosowki offers some great advice for those of you just starting out with fresh beans and still using a auto drip machine with his article How to Get the Best Cup from an Auto-Drip Coffee Maker
- French Press – We love this video about how to make a great french press coffee. Simple and artistic. http://vimeo.com/18524628
- Iced Coffee – Not to be confused with Cold Brew. Use any of the above methods and pour over ice. You can also pour leftover coffee into an ice cube tray and freeze for later use with your iced coffees or cold brew.
- Cold Brew - Cold brew coffee takes a while to make but its well worth the wait. The article How to Make the Best Cold Brew Iced Coffee outlines the method that we personally use.
- Keurig Capsule – We suggest this one last but only if you must. (for the sake of conveniences we hope) Simply grind your LIT Coffee order for use in your Keurig® brewer with the MY K-CUP® reusable filter.
The short answer is… Because they are. The long answer is… Freshly roasted coffee releases a delicious smelling gas for several days after roasting. As this gas releases it is expands the bag and this creates pressure. There is a one way valve on our bags that let these gases escape without letting air in. The coffee most people drink from large commercial brands is vacuum packed and often sits in warehouses for longer periods before they even make it to the shelves at the store. So grab the bag when it arrives on your doorstep, squeeze it, and enjoy the freshly roasted aroma.
No. Our coffee is not certified organic.
We have friends who own organic farms. And we have had many conversations around this question “What is organic?” Each Country has different regulations on what constitutes “Certified Organic” because unfortunately, there is no global standard. Some Countries of origin have little or no regulation.
For example, some coffee plants may be “Certified Organic” but that just means the crop has not been sprayed with chemicals for the past five years. But the soil the plant is growing in is likely to contain chemical reside.
Ethiopia is the 7th largest coffee-producing nation. Coffee in Ethiopia has always been grown with traditional methods without the aid of chemical fertilizers. So we find it interesting that almost all of the coffee exported from Ethiopia is not certified as organic.
So because of the costly fees, unclear standards, and the reasons above, we believe that certification is less important than how the coffee is actually grown in each country of origin and on each estate.
We do purchase all our beans DIRECT Trade, which ultimately pays the grower more money to be able to grow and harvest better beans. With better farming condition and wages, it all translates into better beans, and a better cup of LIT Coffee that gives back in more ways than one.