Tour the world in coffee!

Our Roaster’s Choice Coffee Tour features flavorful single origin, limited offerings, and outstanding micro lot coffees in a 3-, 6-. or 12-month subscription.

Each month of the our we will ship one pound of freshly roasted coffee, chosen by our expert roasters, to you or the recipient of your choice.

Want to let the lucky recipient know to look out for coffee each month? We provide a gift card that you can mail or give them in person!

Shipping is included in the price. Bon voyage!

Print off a Coffee Tour order form here:

RCC Coffee Tour Form-print

Forms may also be filled out in the Red Cedar Coffee Co. Tasting Room in Berea.

We offer a selection of Fair Trade Certified organic coffees in our Tasting Room in Berea, Ohio. These coffees are sourced from cooperatives and have been grown without the use of pesticides and chemicals.

What does Fair Trade mean?

These coffees are grown by members of a cooperative. Cooperatives are made up of a group of small coffee producers. The members are guaranteed a minimum price to protect them from the volatility of the coffee market.

Once the coffee is sold, most of the proceeds go directly to the coffee producers. A small portion, however, will be used to fund quality and equipment improvements (i.e. depulpers, solar dryers, farm renovations) or for social projects (such as education, clean water projects and health care).

Environmental standards help protect producers, their workers and the planet.

Does Red Cedar Coffee Co. roast any organic coffees?

All our Fair Trade Certified coffees are certified organic. Fair Trade requires producers to take measures to protect natural resources and the environment.

All coffees that are Fair Trade Certified Organic have a green band on the front label in addition to the Fair Trade logo.

Some of the Fair Trade Certified Organic coffees we are enjoying now:

Fair Trade Certified Organic Guatemala Huehuetenango: From the 330-member cooperative, Guaya’b. Members have access to micro-financing in order to help year-round maintenance. Members are training on soil analysis and organic fertilizer production.

Fair Trade Certified Organic Mexican: Through fair trade the cooperative has financed the building of a cupping lab, coffee storage shed and a meeting hall. The cooperative has 663 members and has been certified fair trade since 2001.

Fair Trade Certified Organic Peru: La Florida is a 100-member coffee cooperative in the Chanchamayo region. Through fair trade premiums the cooperative has purchased coffee sorting equipment and additional acreage for coffee drying patios.

The term single origin means coffee that has been sourced from a farm, cooperative, coffee variety, or region. This differs from a blend which is a coffee made up of several single origin coffees.

In short, we enjoy single origins because they showcase the flavors of a particular place.

What creates the unique flavors of single origin coffees? To borrow a term from the wine industry, it’s terroir—climate, soil, elevation—all contribute to the distinct flavor of your favorite coffee origin.

Soil: Was the coffee grown in volcanic soil? It can impart a smoky taste in the coffee’s finish.

Elevation: the higher the elevation the more likely you will find elegant flavors like citrus or floral notes.

Process: Washed coffees typically have a “cleaner” finish. Dry process coffee will have earthier and berry notes. Honey process, depending on how much fruit has been removed, can have a smooth finish (“white honey”) or may be full-bodied and complex (“black honey”).

Finally, single origins represent a harvest. That is why during certain times of the year we may be waiting for the new coffee harvest to arrive at our roastery.

In the Red Cedar Coffee Co. Tasting Room our single origin coffees are represented by either a gold or green band across the front label. Examples of our single origin coffees include Organic Guatemala Huehuetenango, Costa Rica La Lia Finca Dragon and Ethiopian Sidamo.

Our coffee tastings also provide an opportunity to learn more about single origin coffees and to taste why they are unique.

On Saturday, September 9, 2017, Red Cedar Coffee Co. welcomed Esteban and Luis Ureña from Rivense del Chirripó in Costa Rica. This was part of Red Cedar Coffee Co.’s 12th Anniversary Celebration. The Ureña family owns a micro-mill along with five coffee farms.

For the last couple years, Red Cedar Coffee Co. has purchased coffee directly from their farm, Finca las Torres. Each February Anne visits this farm and micro mill for harvest and the coffee selection process.

Red Cedar Coffee Co. invited Esteban and Luis to the coffee roastery and launch of their coffee at the Anniversary Party. Not often are coffee producers able to see what happens to their coffee after it has left the farm.  It was an exciting visit for Esteban and Luis as it was their first time leaving Costa Rica.

To give a sense of coffee in Costa Rica, most coffee is consumed at home or in small cafeterías (coffee shops). By Costa Rican law, 2% of export grade coffee must be held in country for domestic consumption. Most coffee consumed in country is what the coffee industry calls second or third quality coffee, and most of this coffee is roasted dark or with sugar. This means no coffee is wasted from harvest.

The Ureña family is innovative compared to many other Costa Rican producers. They own their own micro mill which means they can insure their coffee is of highest quality. They have a coffee roaster for sampling their harvest. The family drinks the coffee they grow every day. They cup their coffee harvest which is how coffee professionals evaluate the crop, processes and pre-export evaluation. This visit to Red Cedar Coffee Co. was an opportunity for them to see the other end of the supply chain and to interact with our retail and wholesale customers.

Esteban and Luis learned a lot about the US coffee market during their stay with Red Cedar Coffee Co. Cooking with coffee and crafting coffee infused beverages were new ideas. The opportunity to spend time with a wholesale coffee roaster (Red Cedar Coffee Co.) also provided additional insight into the US coffee market. They also had a chance to sightsee Cleveland.

We would like to thank everyone who came to our Anniversary event and who made Esteban and Luis feel at home.

  

 

 

 

Red Cedar Coffee Co. will host their 12th Anniversary celebration on Saturday, September 9, 2017, between 10am-1pm in their Berea, Ohio, Tasting Room.

During the celebration, we will release our new limited edition direct trade Costa Rica Finca las Torres from the Chirripó region of southern Costa Rica.

Produced by Régulo Gerardo Ureña and his family, Finca las Torres is located between Cerro Chirripó, Costa Rica’s highest peak, and Cerro de la Muerte which is the highest peak on the Inter-American highway.

Our 12th Anniversary is an exciting time and we have brought the Ureña family to our Tasting Room for our Finca las Torres release. Anne returned to Finca las Torres in February and worked with Luis and Esteban Ureña during the harvest and the processing of the harvest.

We are pleased to have Luis and Esteban at our Tasting Room so customers will have the unique opportunity to meet the family behind one of our direct trade coffees and more importantly Luis and Esteban will be able to join in on the celebration as we release their coffee.

During the coffee tasting Finca las Torres will be brewed using the Chemex, as a drip coffee and as a single origin shot of espresso. The three brew methods will provide customers an opportunity to taste how the flavor and aroma changes based on how the coffee has been brewed. This event is free and open to the public.

12th Anniversary Celebration and Meet the Producer Event

Finca las Torres Release

Saturday, September 9, 2017

10am-1pm

Red Cedar Coffee Co. Tasting Room

This event is standing room only.

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.

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

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