Sandhill Coffee — describing coffee RSS

Sandhill Coffee Community: Benchmark Coffee Traders

Benchmark is a leader in sourcing and distributing environmentally-conscious and community-driven coffee. It’s grown with social impact and sustainability at the forefront: Sigri Estate conserves water in nearly every possible aspect of the washed coffee process, the remote estate serves as a local habitat and sanctuary for over 90 species of birds, and Benchmark’s social impact mission helps support free housing, free healthcare, and free elementary schooling for all of the coffee pickers’ children and the children in the surrounding community. Benchmark has funded the textbooks for the estate elementary school for five years and is currently constructing a sixth school.

Continue reading

Conscious Coffee: 5 Ways to Reuse Sandhill Coffee Grounds

Conscious Coffee: 5 Ways to Reuse Sandhill Coffee Grounds We love it when the Sandhill Coffee community drinks our coffee. But even more, we love it when our coffee drinkers think and act consciously when it comes to environmental conservation and sustainability.  Did you know the average American household consumes about 3 cups of coffee daily?  That’s about 1-6 tablespoons of coffee each day. Times that by 365 days in a year, and that means every coffee consumer produces upwards of 2,190 tablespoons of used grounds, or over 135 cups of coffee grounds, per year. While there are certainly worse things to throw away in your trash can, used coffee grounds that make it to landfills can lead to a...

Continue reading

Describing Coffee - Acidity and Body

Describing what your tasting in your coffee cup can be a bit overwhelming like other drinks. Wine, whiskey, beer and coffee seem to have their own language when talking about it. Here are a couple of key coffee phrases you may hear frequently. Acidity in coffee- good or evil? The first thing you may think of when referring to acidity and coffee is that gut rot you may get. Rightfully so, that’s not enjoyable at all. No one wants to have a cup of coffee have their insides turned about. This bad acidic taste is from over roasting the bean. The bitterness and sourness is from quinic acid. This is what really turns people away from coffee. This can partially...

Continue reading