The gift of great-tasting coffee is always appreciated!

With the holidays approaching, keep us in mind for all your corporate gift needs. We love to create special gifts for your clients, employees, vendors, and even your conference!

Check out our Corporate Gift Selection.

New this year is our Coffee Bundle (see photo below) which is an assortment of 5 single pot packs.

Corporate gifts from Red Cedar Coffee Co. are available for your company’s events year-round.

Have your gift recipients finalized? Fill out our Gift List spreadsheet with your gift recipient’s information and send it to us to get the ball rolling.

Please give us a call for more information or to place your order.

Coffee Bundle Gift Set

 

 

 

We are now taking pre-orders for our Christmas in July celebration.

We have convinced Santa to take a break from summer vacation and he will be stopping by with a special delivery of Jingle Bell Java. His sleigh can only carry enough pounds of Jingle Bell Java for one week.

Starting July 24, we will have a limited amount of Jingle Bell Java. Each year we sell out and we suggest placing a pre-order to guarantee your Jingle Bell Java. This is our popular holiday flavor of cinnamon, caramel, and pecan. For our Christmas in July celebration Jingle Bell Java will be available in 16 oz. (one pound) bags in regular and Swiss Water Processed decaf.

If you pre-order your Jingle Bell Java by Wednesday, July 19, you will be able to pick up your coffee earlier at our Jingle Bell Java Pick Up Party. You will beat the crowds and will be able to enjoy your coffee a couple days earlier.

Jingle Bell Java Pick Up Party (for customers who have placed pre-orders)
Saturday, July 22
10am-1pm
Red Cedar Coffee Co. Tasting Room

After we sell out Jingle Bell Java will be on vacation until November 1.

Red Cedar Coffee Co. is pleased to partner with local branches of the Cuyahoga County Public Library as part of their Friends of the Library fundraiser program.

The Library Lovers’ Brew is available only at select branches (Strongsville, Bay Village, Berea, Middleburg Heights) in twelve (12) ounce bags of ground regular and Swiss Water Processed decaf.

The Library Lovers’ Brew is a creamy, smooth medium roast created only for the Friends of the Library. A portion of each sale goes back to the Friends of the Library group and will provide funds for use towards the library, future library events and programming.

Read more here for information on the Strongsville branch program. Support your local library and enjoy some great coffee along the way.

We have recently been fielding questions on cold brew technique at the Red Cedar Coffee Co. Tasting Room in Berea, Ohio. As we head into the warm summer months it is not hard to think about cool summertime beverages. Cold brew coffee is one of those options.

While cold brew tends to be most popular during the summer, increasingly it is being served year-round in cafes and restaurants. The Toddy Cold Brew System brews a coffee concentrate using cold or room temperature water. When you are ready to drink cold brew coffee simply add 3 parts of water milk or soy (cool or steaming) to 1 part coffee.

We will feature the Toddy Cold Brew System as one of the three brew methods during our summer coffee tastings (May 6, June 3, July 1, August 5).

 

Why we like the Toddy Cold Brew System

One benefit to cold brew coffee is the longer brew time (using cooler water) removes much of the acidity naturally found in coffee (50-67% less acidity compared to drip coffee makers according to Toddy).

Another benefit is that the Toddy Cold Brew system is easy to brew and clean. The coffee concentrate stays fresh up to 2 weeks in the refrigerator.

 

What comes with the Toddy Cold Brew System

The system comes with a brewing container, glass decanter, lid, Toddy filters (2) and a rubber stopper. The Toddy Cold Brew system is BPA free.

Red Cedar Coffee Co. sells the Toddy Cold Brew System, Toddy replacement stoppers and Toddy replacement filters.

 

Brewing Steps:

  1. Pour coarsely ground coffee and cold water into the brewing container.
  2. Steep for 12-24 hours.
  3. Filter the coffee concentrate into the glass decanter. Stays fresh for up to 2 weeks.

 

Cold Brew Coffee Recommendations

While any coffee may be used to brew cold brew coffee, we have a couple recommendations. If you prefer fruitier coffees try our Kenya AA or Ethiopian Sidamo. For chocolaty notes try our Fair Trade Certified Organic Colombian.

 

Thai Iced Coffee*

Ingredients

4 oz. Toddy® Cold Brewed Coffee

1/4 tsp. Cardamom

2 oz. Half and Half

Ice

Directions

Stir all ingredients, except the ice, together in a 16 oz. cup until well combined. Fill with ice.

 

Orange Truffle*

Ingredients

3 oz. Toddy® Cold Brewed Coffee (Use coffee beans with chocolate notes)

1 oz. Chocolate Syrup

1 oz. Caramel Syrup

1 oz. Orange Juice

6 Ice Cubes

2 oz. Cold Milk

Directions

Stir together ingredients (except milk and ice). Pour into tall glass over ice, add milk and serve.

 

Café Français*

Ingredients

1/4 cup Heavy Cream, Chilled

1 tbs. Confectioners’ Sugar

1/4 tsp. Vanilla

3/4 cup Toddy® Cold Brewed Coffee

1/4 cup Steaming Hot Water

Directions

Beat cream until rich and fluffy, with soft peaks. Mix in sugar, and continue to beat until stiff peaks. Add whipped cream to mug. Mix Toddy® coffee concentrate with water and steam. Add vanilla and pour over cream. Serve right away, and do not stir.

*Recipes from Toddy.com. Additional Toddy cold brew recipes may be found here.

And that means it’s time to clean your coffee brewer, espresso machine or grinder.

We really like the easy to use Full Circle coffee and espresso cleaning products. These will keep your coffee brewers clean and brewing great tasting coffee.

All cleaners are phosphate free which means you will help keep Lake Erie clean. All cleaners are biodegradable and fragrance free.

In stock in Red Cedar Coffee Co.’s Tasting Room in Berea, Ohio, are the following cleaners:

Descaling Powder (coffee and espresso machine, breaks down lime scale and mineral build-up inside your machine)

Cleaning Powder (coffee machine, works to remove oily residue that builds up over time in coffee brewers)

Espresso Machine Cleaning Tablets (espresso machine, removes oil and residue left behind in an automatic espresso machine)

Grinder Cleaning Tablets (coffee grinder, removes coffee residue and oils)

In February, Anne visited our direct trade partners in Costa Rica during harvest. This year’s visit was special for Anne as she spent time at Finca las Torres in the Chirripó region of southern Costa Rica and participated in the harvesting and processing of the same coffee that will be in our Tasting Room this fall.

Finca las Torres is located about four hours south of San Jose off the Inter-American Highway. ICAFE, Costa Rica’s Coffee Institute, has designated this coffee production region as Brunca. This area is more accurately defined however as the Chirripó micro region. Here the coffee is grown at high elevation (around 1500-2000 meters) and has a distinctly different flavor in the cup when compared to the low elevation production in the Brunca region.

Anne worked at the micro-mill during the morning with Régulo and Luis. The coffee which was drying was carefully raked on the raised African beds. Coffee which had been drying on the patio was then collected into Grain-Pro bags to continue the drying process.

The activities in the afternoon centered on the farm. Coffee that is picked during the morning is collected by mid-afternoon. The coffee is measured and each picker’s yield is recorded. By late afternoon the coffee cherries are brought to the micro mill.

During the evening the coffee cherry is de-pulped and laid onto raised African style beds. Café Rivense del Chirripó micro mill specializes in honey processed coffees. The coffee skin is removed during the de-pulping process but the fruit remains on the bean. The idea is to have the honey dehydrate on the bean—the honey must hold onto the coffee bean—which will mean the cup of coffee will have more sweetness.

The balance of the trip was spent at farms in Tarrazu, Central and West Valley. Anne cupped coffees at the farms and arranged for Red Cedar Coffee Co. to bring fantastic coffees to your table.

Anne with the Ureña family

Measuring the coffee harvest

Since we started roasting coffee in 2005 we have been working to roast the best tasting coffee for our caffeinated and decaffeinated coffee drinkers.

With that goal, we roast Swiss Water Process decaf which is the only 100% chemical free decaf coffee. If you look at one of our Red Cedar Coffee Co. retail coffee bags you will see the Swiss Water Process logo placed prominently on the front label.

There are many ways to decaffeinate a coffee bean. However, the process that Swiss Water Process uses sets their coffee process apart. The Swiss Water Process method removes caffeine from the coffee bean using water, while protecting the unique characteristics (sometimes referred to as the origin or taste) of the coffee.

The decaffeination process begins by soaking the unroasted (green) coffee beans in hot water which in turns releases the caffeine. Once the caffeine has migrated from the bean and into the water, the caffeine rich water is moved into a new tank. Within this new tank the caffeine rich water will slowly flow through a carbon filter which traps the caffeine molecules and allows the soluble components to flow through the carbon filter. The unroasted coffee bean’s flavors and oils and then reabsorbed into the unroasted coffee bean which keeps the flavor intact. This process takes 8-10 hours and in the end the unroasted coffee is 99.9% caffeine free.

We understand that decaf coffee should be as special as its regular caffeinated counterpart. Therefore, we only trust Swiss Water Process with our decaf coffees.

Costa Rica Finca las Torres

In February Anne returned to Costa Rica on a coffee sourcing trip. These trips are important for us as we are able to meet with our direct trade partner producers, cup the new crop and build relationships with new producers.

Among the coffee regions visited Anne traveled to southern Costa Rica–a region called Brunca. This region of southern Costa Rica is best known for Cerro Chirripó which is the country’s tallest peak. From the summit on a clear day one can see the Pacific and Atlantic Oceans.

While in Brunca Anne came across Café Rivense, a family micro mill located in the canton of Perez Zeledón. The micro-mill is located between Cerro Chirripó and Cerro de la Muerte. Grown under the careful eye of Régulo Gerardo Ureña and his family, Finca las Torres is located at an elevation of 1550 meters.

Our micro-lot is processed as a black honey and sun dried. This is the most unique and rarest of Costa Rica’s processing methods. The skin of the coffee cherry is removed but the fruit remains on the coffee bean. It takes approximately 10 days for the fruit to dry off the coffee bean. This additional time gives the coffee bean more complexity, sweetness and body.

This coffee is available exclusively in Red Cedar Coffee Co.’s Tasting Room and via mail order.

Costa Rica Finca las Torres

Costa Rica Finca las Torresdscn0644

Fair Trade Certified Organic Nicaraguan Madriz

If you have been in the Red Cedar Coffee Co tasting room you may have recently noticed a new coffee. If you haven’t, you don’t know what you’re missing!

For a limited time, we are roasting our Fair Trade Certified Organic Nicaraguan Madriz. The cooperative that produced this organic coffee is called 25 de Marzo and is located in the San Juan del Rio Coco region of Madriz in northern Nicaragua. The cooperative has 49 members, fifteen of whom are women.

Fair trade producers commit to protecting the environment and social causes. Fair Trade workers receive sustainable wages, representation, safe working conditions, access to education and health care.

Cupping notes: Sweet, caramel, nutty, light citrus

Anne traveled to Costa Rica in February to visit coffee farms and micromills, and to work with our direct trade partners.

February is an important time to visit the coffee farms in Costa Rica. It allows us to gauge harvest, reconnect with our producers, and to cup coffees from this year’s harvest to make our buying decisions.

During this year’s visit, Anne visited producers and mills in five of Costa Rica’s eight growing regions. For the first time, Anne traveled throughout the Brunca region in southern Costa Rica. This region is known for Cerro Chirripo, Costa Rica’s tallest peak at nearly 13,000 feet. This is a relatively new region that is known for producing distinctive, full bodied coffees.

February is the peak of the specialty coffee harvest. This month producers have experienced unusual rainfall which has complicated the harvest in some regions. In the south the rainfall has brought about the flowering of coffee trees earlier than normal. After the coffee tree has flowered coffee cherries will begin to grow.