How a coffee bean is roasted, ground and brewed makes a difference to how it tastes.
For Kevin Foglesong and Michael Kivland of Heady Cup Coffee Roasters, where and how that coffee was grown, and the living conditions of those growing and harvesting the beans, matter too.
The friends and businesses partners quit their sales jobs last summer to focus on Heady Cup, Kivland said. They took Foglesong's passion for roasting and Kivland's passion for all things food related to find a new career path, Kivland said. They are roasting just 6 kilograms -- or just over 13 pounds -- of beans at a time that are"traceable to a farm and the mill where it is processed," Kivland said
And for every bag of coffee they sell, Heady Cup will plant a tree in one of those countries, Kivland said. Foglesong started roasting at home with a stovetop machine about five years ago, gifting his final product to friends and family. He and Kivland ran the numbers and saw they could make a successful businesses from that hobby, they said.
That is what happens when the beans are handled and roasted correctly, Foglesong said -- the notes of each bean come out.
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