About Our Beans
An All-Encompassing Way of Life
At West Coast Coffee, our entire team works tirelessly to bring you and your customers the best coffee products and experiences. The benefit of our hard work translates into every coffee we offer. The result of our combined experience and expertise is that the term “Seed to Cup” is more than a convenient catchphrase for us; coffee—from the fertile ground of our coffee-growers' farms to the velvety foam of the perfect latte—is an all-encompassing way of life. This comprehensive, inclusive understanding of the way in which coffee connects people to the environment and to each other is what allows us to offer you consistent quality with every bean and every cup.
What does this all mean? Simply this: Our team knows our coffee from origin to cup. And, as consumers gravitate toward higher quality, specialty roasts, our team can respond with 100% Arabica specialty coffee beans sourced from cooperative buying groups at origin.
Our Coffee Countries of Origin
The West Coast Coffee team sources coffee from the following regions, using strict quality controls to ensure we are providing you with some of the richest, boldest coffee beans available
In Central America, you'll find varying acidity, but usually beans from this region are known for their balance, which makes them good for people just getting started on their relationship with coffee; not too bitter, not too acidic, smooth flavor, with hints of dark chocolate. Costa Rica is known for heavier-bodied coffee, while if you go west to Mexico, you'll find something a little lighter.
In general, you can rely on coffees from Central America to taste bright and clean with nutty or fruity notes.
Harvest season in Central America generally ranges from October through March.
South American beans have a wider flavor profile, but coffee drinkers are probably most well versed on the beans of Colombia, which is one of the top coffee producing countries in the world. From here, you can expect an even, well-rounded taste; moderate acidity and sweetness, and a medium to full body, probably the kind of coffee you are already most used to drinking.
Grown among the high mountain ranges, South American coffees are renowned for their aromatics and stunningly smooth, textured bodies.
Harvest season in South America can vary from April through October for coffee grown in countries like Brazil, Peru and Ecuador; to October through March for coffee grown in Colombia.
Coffees from Indonesia are known for smooth, sweet body that is balanced and intense. With coffee growers spread out among Indonesia's 17,000 island, coffee beans grown in this island nation can present unique flavor profiles depending on the region, or blend of regions. Notes of cocoa, tobacco, smoke, earth and cedar wood can show well in the cup. Occasionally, Indonesia coffees can show greater acidity, which balances the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime.
Harvest season can take place anywhere from March through December, as the varying climate between the North and South islands can affect blooming time.
The most famous of Hawaiian coffees are from the Kona growing area of the Big Island. However, coffee is grown on other parts of the Big Island including Ka’ū, Puna, and others as well as all of the other major islands of Hawaii, including Kauai, Maui, Oahu, and Molokai. Each of the coffees have their own distinctive qualities, driven by significantly different growing conditions and farming methods.
Most growers in Hawaii are small land-owners or small commercial farms, producing one of this state's most important crops.
The traditional harvest season for Hawaii runs broadly from August through March; with most farms hand-harvesting the ripe coffee cherries.