Coffee News and Updates RSS



Get to Know Coffee Certifications at RhoadsRoast Coffees

Many of our customers at RhoadsRoast Coffees & Importers have their favorite coffees for everyday enjoyment while still caring for the environment, sustainable farming, and ensuring a quality of life for our farmers, their families, and their employees. Family is a critical part of our life and business, and we make sure that we import and support those coffee farming communities worldwide where we can help make an impact in their lives for the future. Please allow me tell you something about coffee certifications and why these are important for every coffee lover to know about their favorite coffee cuppings. USDA ORGANIC CERTIFIED: The USDA Organic Certification on our products regulates organic agricultural practices by ensuring the preservation or enhancement of water and soil quality; wetlands, woodlands...

Continue reading



Did you know? Let Us explain more...

Many people ask us about the coffee milling processes and the best results with fresh whole bean coffees. Let's take a moment for you to explore... Washed Coffee In the washed process, beans are completely de-pulped, removing all of the cherry fruit. Then they are soaked and allowed to ferment for 12 to 72 hours before being washed clean of any remaining fruit and dried. It is probably the most common method for preparing green coffee beans. Washed process coffees usually have a bright, clean taste. Most Central and South American coffees use this method and most East African coffees are also washed process.Decades ago the washed process was the most preferred of the milling process, but I am dating...

Continue reading



Ethiopian Yirgacheffe Anaerobic Processing: New Flavors, New Cupping through the Art of Innvoation

While Ethiopia is famous as coffee’s birthplace, today the coffees from Ethiopia remain heirloom quality coffee with incredible variety of flavors. Ethiopia’s long coffee history predates written records. Arabica plants are native to Ethiopia, and many of the Arabica varieties now cultivated worldwide have their genetic roots in wild coffee growing in Ethiopian forests. With such easy access to wild-growing coffee, it is undoubted that early people in Ethiopia consumed coffee for centuries before it became the global beverage that it is today. The exceptional quality of Ethiopian coffee is due to a combination of factors. Farming methods in the region remain largely traditional. Yirgacheffe farmers typically inter-crop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use...

Continue reading



For the Love of Latin American Coffees

Latin America is home to some of the most popular and flavorful coffees in the world. Seriously, if you like coffee, you will love our coffees from Central and South America. Brazil and Colombia are arguably the two most popular origins in the world, but who doesn't like a great coffee from the Chiapas region of Mexico or the volcanic soils of Guatemala? From the mountains of Veracruz moving south to the jungles of Peru, coffee has made a comfortable home and indelible mark in the Central and South Americas.Interestingly, all coffee in Latin America descends from a single coffee cherry tree stolen from the Royal Gardens of Louis XIV in the early 1700's. Convinced that Latin America had the...

Continue reading



Coffee's Best Friend - Dried Cranberry Biscotti

There is something about the smell of fresh coffee brewing in the morning; honestly throughout the day, too. I try to limit my caffeine intake once late afternoon hits, but I cannot resist a Biscotti and coffee after dinner. There is something about Fresh Anise Biscotti and a Fresh Cup of Coffee. It truly is the perfect pairing. Whether its breakfast, lunch, dinner, or dessert, I cannot resist the Biscotti and Coffee combination. My Grandpa would dunk everything in his coffee, from toast to cookies. I spent a lot of time with him growing up, therefore I was a conditioned dunker before I even started drinking coffee.  While my Grandpa was drinking his coffee & eating his toast my Grandma would...

Continue reading


Back to the top