Ceres Coffee

Coffee term of the day:
Smallholder farms:

These farms are less than 5 hectares (.019 sq miles) in size and yet 60% of the coffee grown in the world comes from these farms!

The best coffee comes from the best climates for growing. This area of the world is called The Bean Belt.

Coffee term of the day:
Micro farms:

Many, MANY coffees that we drink every day come from micro farms. These are small scale agricultural operations that use far less land than the average commercial or family farm (typically under 5 acres) and are often located in either urban or suburban areas.

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Coffee term of the day:
Harvesting/drying: Full Natural

Coffee is dried in the full cherry (fully intact) prior to de-pulping. This process leaves a slightly more fruity taste to the coffee.

Coffee term of the day:

Harvesting/drying process: Wet-Hulled

This is a method of processing coffee cherries involving removing the hull/husk (outer layer of coffee cherry) at a greater moisture level than other techniques.

It is used in very humid environments and is predominately used in Indonesia.

Coffee term of the day -
Harvesting/Drying: Fully washed

When coffee cherries are harvested, they are prepared in different ways which affects the flavor of the resulting “bean”.

“Fully washed” refers to removing the skin of the cherry and most of the pulp. The remaining pulp is broken down by fermenting the crop with microbes and washing the beans with water, all before drying.

In the beginning…unripe coffee cherries (pictured here) have an astringent taste (bitter) and when picked before ripening can cause coffee to be too acidic.

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Variety: Lempira

A hybrid between Caturra and Timor varieties, it produces high yields of average-sized beans and thrives in warmer temperatures and acidic soil. It’s small, has bronze tipped leaves, and requires plenty of nutrients.

Ancient Flavors, Modern Delight.

Try our single origin coffees from coffee farms across the globe. Impeccably smooth.

Coffee term of the day:
Soil: Vertisols

Coffee if often times grown in vertisols, clay-rich soils that shrink and swell with changes in moisture content. During dry periods the soil shrinks and cracks. The soil volume then expands as it gets wetter.

These types of soils are especially good at higher altitudes for coffee to grow in.

Coffee fact of the day:

Ancient Romans never drank coffee. They drank a mix of sour wine, vinegar and herbs called “posca”. It was made by watering down the wine and adding herbs and spices such as coriander seeds.

You could say this was the first attempt at an energy drink or soda in ancient Rome.

Coffee term of the day:

Variety: indigenous Heirloom Cultures

There are thousands of coffee varieties hidden in the forests of Ethiopia! There are so many of these varieties that when a farm sells coffee from a plant that hasn’t been formally identified, it’s called Heirloom Variety.

Coffee fact of the day:

Hawaii and California are the only US states that currently produce coffee.

Cappuccino with the drip.

Coffee is grown in many different types of soil and this can affect the flavor of coffee. One of these soils is called “Volcanic Loam”.

Volcanic Loam is soil composed of clay, silt, and sand. It benefits from the qualities of these three different textures, favoring water retention, air circulation, drainage and fertility.

Coffee fact of the day;

This was wild to me…

Coffee is the second largest traded commodity in the world, to crude oil.

Coffee term of the day:
Variety: Catuai

A hybrid of Mundo Novo and Caturra. These plants take the best attributes of the parent varieties. They’re short and durable, mature more quickly than average, and produce richly flavorful beans.

Coffee fact of the day:
Finland drinks the most coffee in the world per capita.

Enjoy your coffee a little more with one of our coffee mugs from Ceres Coffee!

Coffee term of the day:
Variety: Caturra

A natural mutation from from bourbon that was discovered in Brazil in 1937. It requires extensive care, but rewards the farmer with a large yield and great flavor. It also produces mature cherries faster than most other varieties.

Coffee fact of the day:

Bees absolutely love coffee plants! They are attracted to the caffeine in the coffee flower’s nectar. It even gives them a little boost of energy!

We wanted to pay homage to the birthplace of coffee with our Originem single origin roast!

This medium-light roast from Ethiopia will make you smile with notes of milk chocolate and caramel.

Have a cup and enjoy!

Coffee term of the day:
Variety: Mundo Novo

A natural hybrid of typica and bourbon that was discovered in Brazil in the 1940s. The coffee cherries mature slowly, but production is high and the flavors are of especially high quality at high altitudes.

Coffee fact of the day:
Coffee has been around since 800 A.D.

According to legend, a 9th-century goat herder named Kaldi discovered how caffeine affected his goats after he found them eating the coffee plant's fruit. They became more excitable and it seemed to give them a boost of energy.

This discovery took place in Ethiopia. Ethiopia is believed to be the place where coffee originated from. It is also believed that coffee made its way across the Red Sea to Yemen in the 15th century, beginning its journey across the globe.

Single Origin roasts that will delight, inspire, and comfort.

Sweet, savory, freshly roasted, and impeccably sourced!

Learn more about the coffee you love and get the most out of every cup.

Green, so green.

Our Viridis blend from Brazil makes for an elegant, smooth blend with notes of cocoa.

This medium roast blend is delightful and full. Enjoy!

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Variety: Catimor

Though it often has a bitter flavor from its robusta heritage, it can also produce particularly floral coffee when grown in near perfect conditions.

Near perfect conditions include altitudes lower than 1650m and heavy rainfall.

Coffee fact of the day:

The world consumes over 400 BILLION cups of coffee every day.

That’s awesome!

Ambrosia, sweet nectar.

Our medium-dark roast from La Paz, Honduras will delight with its notes of caramel, spice, and brown sugar.

Impeccably sourced and fresh roasted for your pleasure.

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Variety: Bourbon

The other variety that all arabica varieties stem from is the Bourbon variety.

Bourbon plants generally produce 20-30% more coffee than Typica, but the cherries are at greater risk of falling off the trees in harsh weather.

Coffee fact of the day:
Coffee is indeed a fruit! Raw coffee berries are referred to as cherries.

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Try our Medium-Dark roast from Bali!

Harvested in season and roasted fresh every day, this coffee will make you smile, brimming with notes of dark chocolate, molasses, and brown sugar.

Coffee term of the day:
Variety: Typica

All arabica coffees that we know and love stem from two original varieties: Typical and Bourbon.

Typica coffee plants tend to produce excellent tasting coffee, but the yield is on the low side.

Coffee fact of the day:
Brazil is the world’s largest coffee producer.

According to the International Coffee Organization, Brazil exported over 41 million bags of coffee in the 2020-2021 coffee year, accounting for approximately 33% of global coffee exports. This number has gone up exponentially each year.

Coffee term of the day:
Single Origin

Single Origin is a coffee category that gives focus to one distinct area or region where the coffee is grown.
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We’re finally open!

At Ceres Coffee we want to share our passion for excellent single origin coffee with you! We love coffee and we love coffee lovers!

Let us brighten your day!
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