Look for a label on the bottom of the 12oz and Kilo bag, or on the front of the Bulk bag. There will be a 4 or 5 digit number that identifies the roast date. The first two numbers will be the year, and the last 2 or 3 being the day of the year. For example 16123 would be May 2, 2016. With May 2 being the 123 day of 2016.
SECTION 1 - WHAT DO WE DO WITH YOUR INFORMATION?
When you purchase something from our store, as part of the buying and selling process, we collect the personal information you give us such as your name, address and email address.
When you browse our store, we also automatically receive your computer’s internet protocol (IP) address in order to provide us with information that helps us learn about your browser and operating system.
Email marketing (if applicable): With your permission, we may send you emails about our store, new products and other updates.
SECTION 2 - CONSENT
How do you get my consent?
When you provide us with personal information to complete a transaction, verify your credit card, place an order, arrange for a delivery or return a purchase, we imply that you consent to our collecting it and using it for that specific reason only.
If we ask for your personal information for a secondary reason, like marketing, we will either ask you directly for your expressed consent, or provide you with an opportunity to say no.
How do I withdraw my consent?
If after you opt-in, you change your mind, you may withdraw your consent for us to contact you, for the continued collection, use or disclosure of your information, at anytime, by contacting us or mailing us at:
1507 Gavin Street
Raleigh NC 27608
To protect your personal information, we take reasonable precautions and follow industry best practices to make sure it is not inappropriately lost, misused, accessed, disclosed, altered or destroyed.
If you provide us with your credit card information, the information is encrypted using secure socket layer technology (SSL) and stored with a AES-256 encryption. Although no method of transmission over the Internet or electronic storage is 100% secure, we follow all PCI-DSS requirements and implement additional generally accepted industry standards.
All refunds will be provided as a credit to the credit card used at the time of purchase within five (5) business days upon receipt of the returned merchandise. Please call customer service at 888-926-0225 if the merchandise cannot be returned.
All of our Central and South American coffees are washed and grown at high elevation.
We do not do any testing for mycotoxins. The coffee roasting industry does not
routinely test for mycotoxins for there is currently NO reliable and easy method available for measurement.
We import dried green beans with nothing added and then they are roasted with absolutely nothing added.
IN 2008, WE INTRODUCED THE FIRST BIODEGRADABLE COFFEE BAG. IN 2013, WE STOPPED IT. It sounded awesome—a bag that biodegrades into harmless organic particles. Customers loved it. Environmentalists loved it. We also heard from a few people who didn't love it. After learning more, we realized the non-lovers were right. SO, we are back to plastic bags as we explore our next option, which is most likely going to be a bag accepted by typical municipal recycling systems.
What we learned about biodegradability:
• The main benefits are only realized if packaging is composted at the end of its lifecycle. When you discard a product after a single use, you undervalue the resources that went into making it.
• The unintended consequences could suck. When a plastic bag does biodegrade, it outgases methane—a potent global warming gas. Experts make the case that it may be better for the climate if the plastic remains plastic.
• Biodegradability is not a silver bullet. Landfill trash does not go away—there is no "away." By making it feel "earth friendly" to throw something away, we were closer to the problem than the solution.
Here's a short video about our biobag story.
Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines.
Our beans DO NOT contain any of the above. There is nothing added when the beans are roasted. So yes, all of our beans are vegan.
The result of FRESH roasted coffee is a sugar browning reaction which will exude carbon dioxide for up to a week in its whole bean form. All bags will have some degree of "ballooning". There is a one-way degassing valve that allows the carbon dioxide to escape without further "ballooning" or rupturing the bag, but DOES NOT allow oxygen to enter. Hence, the freshness will be retained!
Additionally, the opposite can happen (Vacuum effect) due to atmospheric change in the bag - if we are at near sea level when the coffee is roasted and packaged, and we ship to Aspen, Colorado - the bags will certainly have a vacuum sealed look due to the change in outside air pressure. But the beans are just as fresh, it's the bag doing its job - keeping freshness in and air out!
Cool Dark Place: Think air-tight container in a room temperature cabinet. This is ideal for your daily fix.
Freezer: Best for long storage. Think of it like a deep freeze. Once there, stay there. Going back and forth is not good, and for several reasons. But let’s just leave it at that for the moment.
Refrigerator: No to the fridge. The fridge is subject to sharing smells, AND coffee is highly absorbent. Also, the daily temperature change can cause condensation which can break down the coffee’s flavor compounds. It’s too risky to mess with in our opinion.
Try this on... Once per week go to the airtight container in the freezer to portion out one week’s worth of coffee. Put that week supply into its own air tight container and stow that in a cool, dark, and dry place. BUT: ya gotta follow this special note or all advice is voided. When you tap into the freezer coffee ya gotta be quick. Get the freezer storage container back into the freezer stat. Like paramedic with a defibrillator. Reason? Condensation. H2O will kill the whole storage gig.
First things first- we’re talking pH here, not flavor acidity which is completely unrelated to pH. It is hard to roast coffees and eliminate acid. Typically, the darker roasts have less acidity, but the coffee will not be acid free. The best way reduce a coffee’s natural acidity is to purchase a Cold Water Brewer. It is ideal for people with sensitive stomachs. And the good news- cold brew coffee tastes amazing. Cold brewing produces coffee concentrate which you can use to make hot or iced coffee. We sell cold brew systems on our gadgets webpage [link to page]. How does it work? Cold brewing steeps coarsely ground coffee in cold, fresh water for 16- 24 hours. The grounds are then filtered out and you’re left with liquid concentrate. This concentrate may be stored in the refrigerator for up to six weeks or may be frozen for longer periods. When reconstituted, it becomes a rich, smooth-tasting lower acidity cup of coffee.
YES, all our decaf is water processed and 100% chemical free - and like all our coffee it is 100% Organic. No chemicals are ever used or introduced to any of our coffees, decaf or regular.
Re: Swiss-Water Processing: Early on, Swiss Water Decaf ® was the only option available for maintaining the Organic integrity of the beans. For a long time through patenting they held a virtual monopoly on this type of decaffeination, with the only processing facility located outside of Vancouver. The combination of these two elements made for a hefty added expense, not just in the exclusivity of processing, but also in added round-trip shipping costs and import/export fees. Fortunately (though unfortunate for them), someone dropped the ball on renewing some paperwork which opened the door for competition using the same decaffeination process. These days almost all of Larry's Beans coffees are processed using the nearly identical Water Process by a company called DESCAMEX in Mexico. Not only is pricing more competitive, but the carbon footprint of shipping is significantly reduced - and we love that! Here is a YouTube video which demonstrates the process. This explanation is definitely not as cool as Swiss Water's website, though it is nearly the exact same process. Occasionally we will roast a "lot" of coffee which is Swiss Water processed, but almost entirely these days, our coffees are Water Processed from DESCAMEX. Rest assured that no chemicals are ever used in decaffeinating our coffee!
To be a role model for sustainable business practices, Larry’s Beans has to be sustainable as a business. And fiscal sustainability is behind our recent decisions to change sizing and pricing. The bottom line is that the rising disparity between our 12 oz and 16 oz bag sales finally put the costs of printing bags and maintaining inventory over-the-top. In terms of our price increases, we keep our prices competitive with other high-end coffee roasters. A quick online search will confirm our prices are less or equal to most other roasters whose quality approaches ours. Yet our sustainable practices make our cost of doing business higher than our competitors. Please understand, our recent decisions are not aberrations in our continuing journey toward sustainability but necessary actions to pursue that journey.
However we don’t like taking people’s options away, so we have added an unprinted KILO bag for those who want more than 12oz but don’t want to commit to 5lb (find it on our website as one of the dropdown bag options).
Degree of roast refers to how dark a coffee was roasted. The further past first crack you travel, the darker the beans will become (if you continue to apply heat). We measure this darkness with a spectrophotometer.
Body refers to the total amount of dissolved solids in the finished beverage. The more solids that are in the coffee, the heavier the feel of the beverage in your mouth. Our roaster evaluates body through cupping our coffees. Your brew method also contributes to the body of your coffee.
Unfortunately, all decaf coffee contains some traces of caffeine. It's extremely difficult to remove every last bit of caffeine from coffee because of how important it is to the coffee plant on a molecular level-caffeine is coffee's natural defense against insects.
Studies show that the decaffeination process usually removes around 90% of the caffeine from the bean, give or take. So while an 8 oz cup of regular coffee would have about 85 mg of caffeine in it, an 8 oz cup of decaf would have about 8-10 mg of caffeine. That means you would have to drink 10 cups of decaf to equal one cup of regular coffee.
We recommend somewhere between an espresso grind and a cone drip grind.