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La Colombe - Whole Bean Coffee

Quick Overview

Our coffees do not contain added flavors. However, each of our single-origin coffees and blends has its own unique flavor. Those flavors and aromas come naturally from the coffee bean and can be affected by factors like country of origin, altitude, growing practices, processing techniques, and roasting styles. Coffees roasted more lightly have more of the characteristics unique to each origin, while those roasted on a darker level have more of the classic chocolatey and smoky tones found in our Classic and Reserve Blends.

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Our coffees do not contain added flavors. However, each of our single-origin coffees and blends has its own unique flavor. Those flavors and aromas come naturally from the coffee bean and can be affected by factors like country of origin, altitude, growing practices, processing techniques, and roasting styles. Coffees roasted more lightly have more of the characteristics unique to each origin, while those roasted on a darker level have more of the classic chocolatey and smoky tones found in our Classic and Reserve Blends.

The tasting notes that you’ll find on your bag of La Colombe coffee are what we taste when we brew and drink the coffee. By creating a simile between what we’re tasting in the coffee and familiar flavors we’ve had before (chocolate, apple pie, toasted marshmallow, etc.), it’s easier to communicate the often complex tastes that coffee can take on.

How much should I grid my beans?

The choice of grind will depend on how you brew your coffee. Usually, we recommend ordering your coffee whole bean and grinding it fresh before you brew. But if you don’t have a good-quality grinder, let us pre-grind it for you!

We recommend the following grinds for specific brewing methods:

Drip: for regular automatic drip coffee machines Melitta/Chemex: for pourovers Turkish: a fine grind for Turkish coffee French Press: a semi-coarse grind for immersion methods Home Espresso: a fine grind for home espresso machines Commercial Espresso: an even finer finer for commercial espresso machines Percolator: a grind only to be used for a percolator coffee maker

Why does grind size matter?

Most people don’t realize that not all ground coffee is created equal. The size and shape of your coffee particles greatly affects extraction and the taste of your coffee. Extraction occurs when coffee particles dissolve into water. The water “extracts” coffee sediment and flavor from the particles, giving coffee it’s color and taste.

Grind size can range any where from very fine, soft coffee particles, to larger, rougher particles. Think sugar sand vs. sea salt. With smaller grind sizes, there is more surface area for the water to come into contact with. This means the coffee will extract (or dissolve into the water) faster and easier – which isn’t necessarily a good thing.

If coffee is ground too fine for your brewing method, it can “over-extract.” In other words, the water will break down the coffee so much that acids will be released and your cup will taste bitter. If your particles are too large, the water won’t be able to extract enough coffee and you’ll end up with a weak, or “under-extracted” brew.

Grind size is all about finding the sweet spot for your coffee and brewing method.

What is the best way to store coffee?

The best way to store coffee in an airtight container in a dark cupboard. There’s no need to freeze! Just keep your beans away from sunlight, air, and humidity.

How long is the shelf life?

We recommend drinking your coffee within 8 weeks of the roasting date. The coffee will not spoil after this date, but it will lose the amazing aromas and flavors we strive for in roasting. Our cans of coffee remain fresh for about a year. Our Pure Black cold-pressed bottled coffee has a shelf life of 7-8 weeks.

Additional Information

About: WHERE IT STARTED

Todd Carmichael and JP Iberti founded La Colombe on a simple but profound premise: America Deserves Better Coffee. By sourcing and roasting with care, and borrowing on ancient and modern coffee traditions from around the world, the two have built a successful company and an elevated coffee experience for Americans. Through 20 years of hard work and innovation, the two have made sure that experience is shared in cafes and homes across the country.

TODD CARMICHAEL, CEO AND CO-FOUNDER

Todd Carmichael has lived and breathed coffee for over three decades. By pressing the limits of taste, service, and most notably, coffee sourcing – visiting the world’s developing countries to responsibly gather the planet’s best coffee – Todd has converted the nation’s culinary elite into La Colombe drinkers. Along the way, he has made his company the country’s leading coffee roaster while managing it philanthropically.

Fueled by Todd’s passion to push the U.S. coffee scene forward, La Colombe sits at the forefront of the ethical trade movement and regularly dabbles in new terrain, inventing ground-breaking new brewing devices and beverages, such as the first ever Draft Latte. He is also the host of two Travel Channel series, Dangerous Grounds and Uncommon Grounds.

A passionate crusader for social and ecological causes, Todd has a decades-long history of undertaking self-supported treks into challenging environments. He’s visited nearly half of the world’s countries, crossed large parts of the Sahara Desert on foot, as well as the Gobi Desert, Namib Desert, and others. He is also the first American to solo trek across Antarctica from the coast to the South Pole, establishing a world record speed of 39 days, 7 hours, and 49 minutes.

Married to singer songwriter Lauren Hart, the couple have expanded their family by adopting three beautiful girls and a baby boy from Ethiopia. Todd is also an author and contributor to the Huffington Post and Esquire Magazines.

JP IBERTI, PRESIDENT & CO-FOUNDER

JP Iberti is the craftsman behind the company's urban-industrial café spaces, and artisan breads and pastries. Trained in a classical Italian café setting and transplanted into Seattle’s emergent 1980's coffee scene, JP became entranced with the craft of roasting coffees beautifully. He abandoned an early career as a pilot to pursue the other machine that fascinated him—the coffee roaster. To this day, JP says that roasting coffee requires many of the same skills—attention, care, finesse—required to properly operate an aircraft.

Working for his father at France’s top produce distributor and growing up in the restaurant industry, JP had an idea of what it would take to make La Colombe into America’s leading culinary coffee. His experience in the high-pressure restaurant environment allowed La Colombe to quickly gain ground with some of the country's top chefs, resulting in a large and successful wholesale program.

To observe JP’s reverence for great craftsmanship, one need look no further than La Colombe's flagship café and bakery in the Fishtown neighborhood of Philadelphia. Industrial, modern design elements fit seamlessly alongside a custom wood-fired oven, a vintage espresso machine, and an antique rum distilling operation. The crown jewel in a string of beautiful cafes, La Colombe Fishtown is a physical expression of JP's dedication to aesthetic beauty, craft-urban culture, and timeless quality.
Ingredients No
Product of: United States
Organic No
Volume No
Weight 10 oz