Coffee cherries, which contain the actual coffee bean, are produced by several species of evergreen bush of the genus Coffea - the two most common species of which are Robusta and Arabica.

Originating from Africa, primary growing regions expanded along the equator or "Bean Belt". These regions offer moderate sunshine and rain with steady subtropical temperatures and rich, porous soil. Primary coffee regions include Africa, Brazil, Vietnam, Indonesia, Columbia, Guatemala, and Mexico.


We start with only pure, 100% Arabica green coffee beans, selected from the finest coffee growing regions around the world - many of which span the equator. The vast majority of our coffees are grown above an altitude of three thousand feet where the rich, volcanic soil found at these altitudes produce a hearty and deep taste profile. Weaver's Coffee and its Artisan Roasting technique yields a heavy-bodied, bold cup which highlights the inherent characteristics of each origin.


Through the careful manipulation of load size, time, temperature, and airflow, we hand roast each batch to unlock the full, inherent potential unique to each coffee. Knowledge of coffee bean density is vital when roasting coffee - the softer the coffee bean, the gentler the coffee roasting process as opposed to coffee beans which can be aggressively "pushed" in the roasting process. This is the key difference between a Master Coffee Roaster hand-crafting your coffee and the enormous roasting machinery used by massive companies repeating the same process every roast.


Blending coffee is an art in itself. Coffee Bean combinations of each blend are decided by first roasting to a specific origin, which is then mixed with varied amounts of other lots and roasts. Methodically, we narrow it down to the perfect cup of coffee. We do this through "cupping" - a skill mastered through time and experience. Having cupped roughly two hundred coffees a day, John has the ability to commit these tastes and experiences to memory providing continuity regardless of how each crop may have turned out this season.


We know that coffee is a highly perishable item; one that loses both its flavor and freshness over a very short period of time if not handled properly. We hand-pack our coffee into a one-way valve package which is sealed within minutes of being roasted. This special coffee bag has been designed to release CO2 through the one-way valve which fresh-roasted coffee out-gases for hours after roasting. This process also forces most of, if not all, the harmful oxygen (the primary enemy of roasted coffee) from the bag. We take every step necessary to ensure that our coffees are fresh.

Coffee Brewing Instructions

Cup Perfection™ begins with us but ultimately, it finishes with you. How you care for and prepare your coffee and tea once you get it home can dramatically affect its flavor. Here are some proven techniques we've learned and refined through experience that we'd like to share.

We begin with premium green coffee beans selected from the finest growing regions spanning the equator. Our Artisan Coffee Roast produces a heavy-bodied, bold coffee while enhancing its inherent flavor. We then take every step necessary, including strict handling practices, to ensure that our coffees are provided to you fresh.


Freshness is our commitment. Coffee is a highly-perishable item; one that loses both its flavor and freshness over a very short period of time if not handled properly from the second the beans pour from the roaster. Our coffee is hand-packaged in a custom, one-way valve bag and sealed within minutes. Fresh-roasted coffee out-gases CO2 for hours after leaving the roaster. This process forces most of, if not all, the residual oxygen (the primary enemy of roasted coffee) out of the bag. Speed is important because the coffee began oxidizing the moment it left the roaster and has already begun its attack on the fragile flavors. 


Start with fresh, filtered or bottled water.


Measure 2 Tbsp. (10g) of ground coffee per each 6 fl oz (180ml) of water. Adjust the strength by adding hot water.


Our favorite, and the way we drink all our coffee, is with a Press Pot (or French Press). The Press Pot simply produces the best cup of coffee. There are many different models and brands to choose from at retail. There are single-serve Press Pots available, and others that can serve up to twelve cups at a time. The grind size for Press Pot brew is our coarsest grind. If you are a "home-grinder" please keep this in mind when grinding for your own Press Pot.


Weaver's Coffee makes excellent Espresso. There's a wide variety of makes and models of different Espresso machines available today. We recommend you shop around to find the espresso machine that you'll be the most comfortable using on a regular basis. Espresso is the finest grind we offer.


We recommend only brewing the amount you are planning to serve using stainless steel or gold filter cones. Paper filters produce trace flavors that will taint your coffee's pure flavor. If you're using an automatic brewer, be sure to turn off the machine as soon as it is done brewing or your coffee will continue to "cook" from the heat of the warming element burning the coffee within minutes.


Once opened, store the coffee for up to one week in an airtight container and keep in a cool dry place. If you plan to keep Weaver's Coffee longer than two weeks after purchase, we recommend that you freeze it upon arrival. Whole Bean coffee also stays fresh longer so we recommend that you grind your own beans just prior to brewing.



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