My mother always said "It never hurts to ask". So take my mother's advise and see how painless it really is.

Pretty exciting times here at Joe's Brother Coffee! 

In the continuing effort to bring cohesiveness and clarity to our brand, Joe's Brother Coffee is pleased to announce that we are introducing a new packaging label design for our Single Origin coffees, starting in March 2020. The new look will apply to all our single origin coffee varieties, so approximately 8 products within the Joe's Brother Coffee line of specialty coffees.

Being the owner of a small business requires a person to wear like 27 hats. A couple of those hats are marketing and social media manager. So in the spirit of "do it yourself or it won't get done", I've been learning how to use the video editor on my computer.

And, as always, when you buy Joe's Brother Coffee you are supporting the fight to find a treatment and a cure for ALS. Don't dawdle, get this deal before it's gone!

I've always loved cats since I was a kid. As an adult, I fell in love with coffee and coffee roasting. So, when I discovered this coffee felt like the heavens opened up and the angels sang the hallelujah chorus. Usually I'm not a fan of light roasts, but this one doe not disappoint! The light body is easy on the pallet, and the sweet nutty notes shine in the cup.

About the Honey Process
In the Honey process the mucilage of the coffee cherry, or coffee honey, that coats the parchment is left on during the drying stage. The coffee is picked, depulped and moved to patios (or african beds) where it stays at least one week. It remains on the patios to dry until it has reached the desired humidity. The Honey Process yields sweeter tasting coffees that are reminiscent of natural processed coffees. And, because of the shorter fermentation period the coffee acquires an acidity halfway between natural and washed coffees. In other words, the Honey process enables the production of coffees with some of the unique characteristics of natural processed coffee in less time and with lower risks of unexpected effects such as over-fermentation.

​The Beneficio San Diego Mill
Established in 1888 the Beneficio San Diego Mill is the oldest operating wet mill in Costa Rica. In addition to its rich history and experience San Diego maintains its position as one of the top three mills in Costa Rica. It is constantly innovating and introducing state of the art technology to help it produce better coffees. Beneficio San Diego takes pride in striving for ever increasing efficiency and quality standards, while working with producers to ensure good community relations and sustainable production for years to come. 

​I am thrilled to introduce a new coffee to Joe's Brother offerings. This amazing coffee comes from one of the largest coffee-growing regions of the world. 

Brazil Salmo has is sweet and complex, with notes of cocoa, raisin and strawberry. The expected bold body from the Cerrado region benefits from the addition of playful fruit notes from Sul de Minas.

ABOUT THIS MICRO-LOT OF COFFEE 
Salmo is a combination of coffees from five farms (fazendas) in two top-quality regions: Fazendas Lenheiros, Alcaan, Santa Barbara and Queixadas from Cerrado and Fazenda do Lobo from Sul de Minas.