Coffee by Region
Coffee by Category
Coffee by Roast
About Coffee
Growing
All of the coffee we roast here at Late for the Train comes from the Coffea Arabica plant which is originally indigenous to Yemen, Ethiopia, and Sudan.
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Harvesting
The timing of the harvest is a key factor in producing a satisfying cup of specialty coffee.
Processing
...how farmers process their raw coffee after it is picked from the plant greatly affects what winds up in your cup. The coffee beans (seeds actually) are inside a protective layer of mucilage when they come off the plant. This outer layer must be removed. Processing refers to the methods used to remove the skin and fruit that surround the bean. Learn about the three major groups of processing techniques.
Roasting
At Late for the Train our Roastery staff are continuously evaluating new offerings from farms and cooperatives for a touch of something distinguishing. Roasting coffee requires a careful series of steps blending science and art.
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Brewing Guide
We stand by our “Mountain Fresh” label on our cans. Open one up and you will experience a distinctively fresh and flavorful cup. And to help you guarantee yourself a rewarding cup we created a Late for the Train's coffee brewing guide . Use it as a reference as you brew your way to an ideal cup!
Tasting Guide
Tasting (“cupping”) coffee should always be an enjoyable experience. Don't be intimidated by the meticulous steps used by professionals. You don't need to follow their guidelines to learn how to distinguish what makes your favorite coffee so memorable. For help, check out our tasting guide and enjoy tasting right at home.
Anyone can cup coffee using their own preferred brewing method. So what does it take to discern the components of a coffees profile? One quick method is to brew up two coffees from two of the three major growing regions; Latin America, Africa, and the Malay Archipelago. Use samples that are medium roasted. Don't use blends. As you taste the coffees pay attention to the tactile sensation (body). This is perceived throughout your mouth and especially across the roof of your mouth. Think of the difference from water to milk to butter. Thin, thick, smooth, oily are all terms used to describe the sensation. Next, is there a crinkling or sharp sensation on your tongue? This is acidity. Without it, coffee is dull. We pay premiums for the presence of acidity. It brings coffee flavor to life. Compare old flat water to fresh mineral water to Pelligrino. Zing! When you are learning to pick out the major attributes we suggest buying a coffee from Indonesia, Africa, and Latin America (such as our Organic Sumatra IKA, Yrgacheffe, and Organic Guatemala El Chorro).