THE BEAN TO BREW JOURNEY
The Nabob Coffee Co. uses beans that are better for the planet to make our premium quality coffee. Every cup matters, so we believe great coffee starts with how the beans are grown, harvested and taste-tested before you take that first sip. Discover the journey every one of our beans takes before getting to your cup.
Since 1896 The NABOB Coffee Co. has been exclusively selecting some of the world’s best beans for our coffee. We use some of the highest grade of 100% Arabica beans that are grown and harvested between 800 and 2,000 m in altitude. These higher elevations are known to slow the ripening of coffee beans and create more coffee oil that enhances flavour. The result? A rich, smooth, aromatic and great-tasting cup of NABOB Coffee.
Rainforest Alliance Certified™
To do our part for the environment, we believe our beans must be sustainably cultivated. In 2008 we took a big step in the right direction by committing to sourcing coffee beans from Rainforest Alliance Certified™ farms, which meet strict standards that benefit both the environment and coffee farmers.
Today, 60% of our coffees contain beans sourced from Rainforest Alliance Certified™ farms3, but our ultimate goal is to reach 100%.
Here’s the best part: you can help. The more people buy sustainably grown beans, the more farms will grow them. So, even when it comes to sustainability, every cup really does matter.
SWISS WATER® Process
Another part of our commitment to environmental responsibility is our decaffeination method. The Nabob Coffee Co. uses the SWISS WATER® Process, which is certified organic. Prior to roasting, pure water from the British Columbia Coast Mountains is used to gently remove caffeine until it’s 99.9% caffeine-free in a 100% chemical-free process. In the end, the beans’ distinctive flavour characteristics remain in tact, resulting in delicious NABOB coffee.
Step 1First, our hand-selected green beans are cleaned and hydrated with pure water in preparation for caffeine removal.
Step 2Green Coffee Extract (GCE) is used in the counter current extraction process to absorb the caffeine that’s removed from the beans before releasing it into a carbon filtering system.
Step 3The carbon filtering system continually traps caffeine captured by the GCE until the beans are 99.9% caffeine free.
When it comes to roasting beans, every coffee expert knows that timing is everything. Our hand-selected green coffee beans go through a series of complex reactions as they roast, allowing them to reach their full flavour potential.
Roasting too long tends to counteract the skilled selection of a coffee bean. Delicate flavours can be ruined and at a certain point, the taste of the roast can overpower the flavour of the coffee itself. We take every precaution to make sure that our dark blends are roasted so that they develop in character but never turn out tasting burnt.
At NABOB we take pride in our precise and exacting standards. A major part of that is finding the right balance between a dark and light roast to create the perfect medium roast. As beans roast, distinct stages of flavour development occur and the key is to know exactly when to stop. Over the years, we’ve perfected certain standards to ensure our medium roasts are anything but average.
One thing to always be mindful of when creating a light blend is that roasting too light doesn’t bring the flavours to life. The ideal light blend is delicately roasted to bring out the subtle flavours of the coffee.
Blending is the process of combining the best characteristics of two or more single origin coffees into one blend that is unique in its own right. A number of experiments and tests take place in order to capture the perfect balance of differing characteristics in a single blend but the right result is often exquisite.
From coffees with a full spectrum of taste profiles to a delicious cup with the perfect balance of aroma, body and acidity, NABOB coffee experts have blending in the bag.
If you’ve ever wondered how we make sure every cup of NABOB is consistently great tasting, look no further. Cupping is basically the coffee expert’s equivalent of a wine tasting, which helps differentiate good coffee from great. To uphold our high quality standards, our Roastmasters cup our coffee after it’s produced.
Here are the four steps of coffee tasting that our Roastmaster considers when cupping that you can keep in mind too:
Our sense of smell plays a big role in how something tastes. So, before you take that first sip of coffee, smell it. First, place your hand over your cup and bring the cup close to your nose. Inhale deeply and relish each note.
A good slurp will spray the coffee across your entire palate helping the subtle flavours reach all of the tasting regions of your tongue. You can slurp with your coffee cup or mug or even with a wide spoon. Give it a try- coffee tasting is one of the few times slurping is recommended.
While tasting, try to work out where you’re feeling the weight of the coffee on your tongue. Those points are where you’re experiencing the flavours of the brew.
Every coffee enthusiast is familiar with coffee comparisons. Draw from your own food familiarities and otherwise to really note what you’re experiencing. From the coffee’s aroma and flavour to its dominant characteristics, use vivid sensory words to bring them to life when describing them.