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Green Coffee History

 The origins of coffee date as far back as 600 A.D. There are two stories of note surrounding the legend of its discovery. The most accepted legend is that of an Ethiopian goat herder named Kaldi, whose goats had wandered off his land one night and eaten some of the cherries from a mysterious plant nearby. Kaldi noted his goats were more excitable than usual the next day so he picked some of the cherries and tried the fruit himself. A monk visited Kaldi and his herd who were all dancing after consuming the cherries, and word spread across the African countryside. Thus, Ethiopia is considered the true birthplace of coffee.

A second, more disputed legend is that of a Yemenite named Omar, who wandered the desert and came upon a coffee tree after being awakened by a strange dream. Omar picked the seeds and roasted them over an open fire, becoming mentally uplifted after ingesting the fruit with water. As the story goes, Omar spread word of this mythical concoction into the port of Mocha.

As more people discovered coffee trees, it wasn't long before they were transported out of Africa, into Yemen and then to Europe and beyond, eventually finding Latin America and Indonesia. The first Europeans to experience Arabica coffee were likely the Italians, by way of the Venetian travelers. The first known coffee house appeared in Constantinople in 1555 and like all that have followed in history, they became a cultural and social epicenter for many communities, in Europe and eventually all over the globe.

Specialty Info.

Fresh BeansOur coffee offerings are representative of the four main coffee growing regions in the tropical and/or sub-tropical belt, between the Tropic of Cancer and the Tropic of Capricorn on the global map. Hawaii and Puerto Rico are the only places specialty coffee can be grown in the United States, due to this requirement of a tropical or sub-tropical climate.

While each coffee growing region possesses certain unique qualities, it is important to consider that the subtle nuances of coffee change all the time - even within a given year or crop cycle. Coffee profiles and tastes, and their changes, are based on many factors, including the varying ways a coffee has been processed in post-harvest, how it has been milled and/or graded and sorted in-country, and how it is treated once it arrives in the U.S. The typical Arabica coffee plant, which has dozens of botanical varieties, takes approximately 3-5 years to mature to be harvested.

All green coffee has a specific potential it wants to achieve, crop-to-crop and harvest-to-harvest. Our roast profiles are chosen after sampling, testing and learning as much as we can about each coffee, using a variety of brewing methods, before our customers brew their first cup. Our job is to make each coffee achieve its maximum potential.

Our Commitment

At Blue Fire Coffee Roasters, we do not compromise on quality anywhere along the supply chain, from crop to your cup, and it all starts with sourcing the highest grade Arabica coffee in the global marketplace. If you are curious about any of the aspects of green coffee sourcing or information here, please feel free to contact our owner at patrick@bluefirecoffee.com or our coffee crew at info@bluefirecoffee.com

Learn more about:

Fair Trade and Organically Certified Coffees     Post-Harvest Processing, Milling, and Grading


Coffee is our craft. People are our business.TM