Here at Turtle Creek Coffee, Artisan Micro-Roasting means
that we take a hands-on approach to every step possible to
discover and preserve the true nature of excellent coffee – no matter how inconvenient or time-consuming. Combining old-world
craftsmanship with modern technology, I view the process of
roasting coffee as both science and art.
The concepts of small batch roasting and freshness are taken
to an extreme that is not considered practical to most roast
operations. The focus is solely on ensuring that our customers
receive the very best coffee possible. It is that simple.
That includes not only the bean selection, but the roast process
and packaging as well.
The bean selection process begins with acquiring green beans
that represent a balance of two things. First, it must be the
very best bean of its origin currently on the market. Then
a keen eye is turned on the means of production to make sure
it is truly a socially and environmentally responsible crop.
For that reason, Turtle Creek Coffee purchases primarily “estate
grown” coffees. Most roasters cannot take the time, or
the expense, associated with this type of bean selection. Nothing
else is considered here.
About the actual roasting process… our coffees are
always micro-roasted. While there is no universally accepted
definition inside the coffee industry of what constitutes micro-roasting,
ours qualifies by every reasonable definition.
I roast on two Ambex roasters, one with a 5 kilo roast capacity,
and another with a 15 kilo roast capacity. Roasting is always
done by me, the owner and Roast Master. Loading the green bean
hopper is done by hand. As said earlier, there is no universal
definition of what does qualify as micro-roasting, but it is
fair to say that if your roaster loads the green beans by a
forklift, some sort of conveyor belt, or an elevator type of
device, it just isn’t right to call it micro-roasting.
As Turtle Creek Coffee uses only Specialty Grade 1 beans or
higher (most roasters don’t even know that there IS a
grade higher than Grade 1) it is not necessary to “over
roast” – this would be the charred for the bucks model – in order to hide the flaws in our coffees, as there
aren’t any! Instead, the coffee is roasted to a level
considered light by many…but once our coffees are
tasted there is just no turning back to burnt beans.
Once roasted, our beans are allowed to go through a brief
degassing period, then packaged by hand into specially valved
bags of the highest quality currently available to the coffee
industry. Our most widely used packaging type, the stand up
pouches, are unfamiliar to many, as they have not yet made
their way in to the area. Those “in the know” recognize
them as the industry standard for sustaining freshness.
Orders are processed to ensure maximum freshness to you, the
customer, as well. Many roasters make this claim, but very
few can actually deliver. Turtle Creek Coffee can, but only
because of a fanatical obsession with coffee.
Once you try these fine coffees, you will also be amazed at
the pricing. These roasts are very clearly, at a minimum, a
full two or three steps superior to virtually all of the other
coffees in this market…yet cost nearly the same as
their lesser rivals.
Contact us for ordering information.