Category: Uncategorized

Posted on by

What Does Fair Trade and Organic Really Mean?

At GCRC we strive to treat everyone with respect. This includes the skilled farmers producing our high quality coffees, the Earth from which all life comes, and of course our beautiful customers.

Fair Trade: certified to provide fair wages and safe working conditions (forced child labor is prohibited). Farmers are paid a premium to apply to projects such as healthcare, women’s leadership initiatives and micro-finance programs, as voted on by the farmers and workers themselves.

Organic: No synthetic substances such as most pesticides, herbicides and fertilizers. Conventionally grown coffee is the most intensively sprayed crop in the world. Traditional organic practices on coffee farms today reduces the amount of herbicides, pesticides and fertilizer entering the ground/water, maintains partial forest canopy, and reduces erosion. Most importantly, the use of pesticides and herbicides is a serious health concern for farmers and consumers, and one that’s not an issue with organic coffee.

We want to take the opportunity to thank you for supporting this mission to keep coffee ethical, sustainable, and of course tasty.

Posted on by

Grand Opening of Good Coffee Roasting Company!

I can’t tell you how excited I am to announce to you all that the date has been set. This Sunday, February 3rd, 2019 is our official Grand Opening Date! Come on down to the Good Coffee Roasting Company at 201 3rd Ave E in Polson, MT.

We’ll have GCRC baked goods, our delicious breakfast burritos, and salsa; pies, pastries, and artisan sourdough from Lil House Pies in Dixon, MT; Lake Missoula Tea Company organic teas; and of course fresh locally roasted organic fair trade GCRC coffee.

Good Coffee Roasting Company is located in the back of the “old church” up the big wooden steps at 201 3rd Ave E Polson, MT facing Stutzman’s furniture and HWY 93.

Our doors will open at 6:02am. We can’t wait to see you there!

Posted on by — 5 Comments

Oily Coffee Beans: Good or Bad?

A question I get pretty frequently is: “Why don’t your coffee beans have any oil on them? Are they really old and dried out?” The answer is quite the opposite. My “dry” coffee beans are a sign of freshness and craft roasting. An oily coffee bean is an indicator that your beans are either pretty old or were over-roasted (generally both). Industrial roasters typically roast to get an even color, not to procure excellent flavors.

Oily coffee beans are the result of a chemical reaction that occurs when the internal shell of a coffee bean meets oxygen. Darker roasts have a more fragile shell due to their prolonged exposure to roasting, so they will lose their flavor faster and seep oil more quickly than a lighter roasted bean. However, eventually over several weeks every roasted bean, whether light or dark roasted, will develop this oily sheen.

Most people that tell me they prefer oily beans find, after they try one of GCRC’s dark roasted coffees, they are actually drawn to the dark roasted quality of the bean, not the oil that has seeped out. A properly dark roasted coffee won’t start producing an oily surface for a few weeks.

Have any burning coffee questions that need answering? Contact us!

-Celeste