Dark Roast: beans are slow roasted to create a dark, exotic cup with an intensely bold flavour. Lively, with an earthy, acidic undertone and a slightly chocolate aroma, our dark roast is full bodied with a spicy dry finish. This coffee is excellent in the morning or paired with your favourite dessert.
At 800-1,500 feet above sea level, located in the Northern Chiang Mai Region of Thailand, Paradise Mountain Farm (PMF) lies within the virgin forest. Thousands of indigenous trees create a canopy of shade for young coffee plants and a resting and nesting habitat for local and migratory birds. Today, if you were to view this farm from above, you would never suspect a farm growing world class organic Arabica coffee.
Using a method known as "rustic traditional coffee farming", this coffee is cultivated without chemical fertilizers, herbicides, or pesticides. Neighboring rain forest and small scale tea growers are also free of any pesticides and chemicals so no cross contamination occurs on or around this farm. This coffee is not only shade grown but also all of the foliage and mulch is put back into the soil to be used as a natural fertilizer. Since the very beginning, PMF has been planting coffee plants always leaving the surrounding forest undisturbed. This wild crafted method of planting is slow and difficult but it fits PMF's vision of a good farm.
All strains of coffee are planted on GPS coordinated plots in correspondence with the plantation area in order to identify and separate the various types of coffee grown. After months of care and preparation the coffee is harvested but left in its final parchment stage in order to provide a natural barrier and preserve freshness. Just prior to export, the coffee is hulled and the green beans shipped to the Rocky Mountains in Canada to be roasted exclusively by an experienced team of roasters.
How to brew a “perfect” cup: a general guideline is 1-2 Tbsp of ground coffee for every 6 oz of water. For ideal freshness, always grind your beans just before brewing. Both water quality (non fluoridated) as well as temperature and duration of brewing are important factors influencing final taste. The brewing temperature of the water should be as close to 205 F (96 C) as possible. Never use boiling water (212 F - 100 C) as it will burn the coffee and temperatures less than 195 F (91 C) will result in flat, under-extracted coffee. In a drip system, the contact time should be approximately 5 minutes and when using a plunger pot about 2-4 minutes. Espresso has an especially brief brew time where the coffee is in contact with the water for only 20-30 seconds.
Experimentation will lead you to your own personal brewing and drinking ratio preferences. It is always wiser to brew your coffee on the strong side and then "cut" it to taste with water. Enjoy it black or be creative and try frothing your coffee in a blender, add some spices or nutrition boosters (http://www.omfoods.com/superfoods/), a sweetener, a bit of coconut oil...
Storage: store beans in an airtight container away from moisture, direct light and heat. Do not freeze or refrigerate.
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.