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The shaded area of the map, between the Tropics of Cancer and Capricorn,
in the volcanic "ring of fire", is where most of the world's coffee is grown.

Coffee Basics
Specialty Coffee 101

There are two main botanical species in specialty coffee: Coffea Arabica and Coffea Robusta. Arabica is the higher quality of the two, grows at higher altitudes, is more difficult to cultivate and harvest, and possesses the most intense flavors. We only roast Arabica. Our offerings represent the four main growing regions: Africa, Central America, South America, and the Pacific region.

Bean TreeAll the coffee sourced for Blue Fire Coffee Roasters is the top 3% graded Arabica available in the marketplace, and qualifies as true "specialty grade". The importers with whom we work are widely recognized within the specialty coffee industry as the most reputable, with the highest level of business ethics, commitment to quality, and traceability of their offerings.

Blue Fire Coffee Roasters is Fair Trade Certified and Rainforest Alliance Certified.

General Information

When coffee arrives at Blue Fire's roastery in Hopedale, Massachusetts, it is transformed into an everyday drinking pleasure. This is accomplished first by taking a sample of the green beans and roasting them in our sample roaster. Then the coffee is formally evaluated through a process called "cupping".

Cupping involves sampling the coffee and recording various characteristics related to quality. A major goal of cupping is to determine how best to roast the coffee in production. When this has been decided, the coffee is roasted in large batches, up to 33 pounds at a time. When the desired roast level is reached, the beans are discharged out of the roasting drum into a cooling tray, which cools them within three or four minutes. Our state of the art sealing machine helps protect the freshness and quality of specialty coffee, while bagging and processing it for our customers.

Home UseHome Use Information

The steps described above are designed to prepare coffee with consistency for our customers to enjoy. The most popular way to brew coffee is some variation of the drip method, but some prefer pour-overs or french press or espresso.

Whichever you like, we recommend that you use filtered water to produce the best tasting and most satisfying cup. You will achieve the best results if you use two (2) tablespoons of coffee per every six (6) ounces of water. This applies to any drip, pour-over or french press method.

After you begin enjoying our fresh-roasted coffee, keep it stored it in an airtight container in a cool, dry place, away from light. Try to use only whole bean coffee, as pre-ground stales quickly. Specialty coffee is best enjoyed within a week or two of your purchase. Grind your coffee as you go and clean your equipment often.

If any questions arise about how we prepare the coffee you purchase, feel free to e-mail our roastery at info@bluefirecoffee.com

Thanks for your business!

Coffee is our craft. People are our business.TM