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Hey Camper,
Good news / bad news here...
First, the bad news...we will be closed online as we prepare to move the roaster to a larger space.
GOOD NEWS! We will have a larger space to devote to our online service. This will allow us to offer more exciting coffees and will allow us to begin to sell our 5 pound bags online as well.
**( Offer is only good for one 12 oz cup of coffee and is not exchangeable or to be used as a credit for other products)
Hello Honey! Sure, it’s snowing but we’ve got spring on the brain so to celebrate we mixed up two lovely honey processed coffees. We took our Costa Rica Tirra yellow honey and blended it with our Honduran Bicicleta white honey and BOOM! Whole lot a honey. Gets a bag at our Blowing Rock location for only 16 bucks.
This blend takes 2 honey processed coffees and blends them in perfect honey harmony? But what the heck does that mean? Is it dipped in honey? Did we add flavors? We get some questions from time to time in our cafe so I thought we would take a minute to talk about the processing and what it means to your cup. If you are a visual learner like me, look at the chart on the bottom of the page to see more. After digging around on the web, we found some good info at one of our favorite site to learn more about coffee. The breakdown below is credited to : https://www.perfectdailygrind.com/
WASHED COFFEE - Lets start with the most common process.
Washed coffees focus solely on the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are critical.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavor. This means that the washed process is able to highlight the true character of a single origin bean like no other process – and it’s the reason why so many specialty coffees are washed.
SEMI WASHED / HONEY PROCESS
In many ways, this type of coffee is halfway between a washed coffee and a natural process coffee: it’s fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouthfeel.
The honey process is strongly associated with Costa Rica and, in recent years, subcategories have developed: yellow, red, golden, black, and white honey. This reflects the ability this process has to influence the taste and overall profile of a coffee. It can become a highly scientific process, as the level of mucilage – which influences the sweetness and depth of body of the coffee – is monitored and controlled. Typically, the more mucilage left on the bean, the sweeter the taste.
NATURAL PROCESS
The natural process, also known as the dry process, is a back-to-basics approach that stems from Ethiopia. The fruit is left on the bean, and there’s little disruption to the coffee while it dries. Although it needs less investment, it still requires certain climatic conditions to ensure the drying of the fruit and seed in time.
Over time, the natural process has become considered a lower-quality method that can lead to inconsistent flavors. This inconsistency is often the result of unripe fruit drying and turning brown alongside ripe fruits.
However, there are many who believe this process actually has the potential to create the most flavorful coffees – and that a comeback is just around the corner. If consistency can be achieved, then many argue that natural coffees can match washed coffees for clarity, and also provide some more interesting notes and characteristics as well. You can see this happening in Brazil, among other places.
Hello Again Happy Campers,
Hope yall enjoyed the holiday season. Thank you all for your patience as we took a break to celebrate the season. We got the chance to travel to see family, eat lots of pie, and relax. Now lets get the roaster fired up and get back to work. 2018 should bring some amazing new coffees as we have connected with De La Finca coffee and the COOP manager as well as one of the farmers from Honduras delivered the first bag to us. We will be featuring some microlot coffees from the producers of the COMSA COOP.
We will be offering a box set of these special coffees as well as limited offerings as harvest comes this season.
Wilma will be back in action asap.
Good Morning happy campers. For the week of Oct 16th through Oct 23rd we are pulling our coffees from the online shop so we can do our annual roaster maintenance. Once in a while, we need to take our roaster, "Wilma" completely apart and get a good look at all the moving parts. Sorry for the inconvenience but don't worry, we will be back in action in two shakes of a lambs tail.
Thanks to all y'all who have been enjoying our coffees and cheers!
Hello Happy Camper,
We are always trying to improve what we do here at Camp Coffee Roasters. One of the things we have observed is that our online roast schedule is creating a bit of lag as we roast on Thursdays. We have gotten some feedback that some orders sit in transit on Sundays depending on how far we have to ship. To fix this, we are going to begin to roast and ship coffees on MONDAYS. This will ensure the speediest of arrivals for all packages we send out. We will be sending out this info via our mailing list as well. ALSO - We are still doing FREE SHIPPING through 31 OCTOBER by using the code teamcamp So, thanks for checking in and reading this far. Hope yall are enjoying the cool air out there...fall is just around the corner. Cheers.
Hello Honey! Sure, it’s snowing but we’ve got spring on the brain so to celebrate we mixed up two lovely honey processed coffees. We took our Costa Rica Tirra yellow honey and blended it with our Honduran Bicicleta white honey and BOOM! Whole lot a honey. Gets a bag at our Blowing Rock location for only 16 bucks.
This blend takes 2 honey processed coffees and blends them in perfect honey harmony? But what the heck does that mean? Is it dipped in honey? Did we add flavors? We get some questions from time to time in our cafe so I thought we would take a minute to talk about the processing and what it means to your cup. If you are a visual learner like me, look at the chart on the bottom of the page to see more. After digging around on the web, we found some good info at one of our favorite site to learn more about coffee. The breakdown below is credited to : https://www.perfectdailygrind.com/
WASHED COFFEE - Lets start with the most common process.
Washed coffees focus solely on the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are critical.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavor. This means that the washed process is able to highlight the true character of a single origin bean like no other process – and it’s the reason why so many specialty coffees are washed.
SEMI WASHED / HONEY PROCESS
In many ways, this type of coffee is halfway between a washed coffee and a natural process coffee: it’s fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouthfeel.
The honey process is strongly associated with Costa Rica and, in recent years, subcategories have developed: yellow, red, golden, black, and white honey. This reflects the ability this process has to influence the taste and overall profile of a coffee. It can become a highly scientific process, as the level of mucilage – which influences the sweetness and depth of body of the coffee – is monitored and controlled. Typically, the more mucilage left on the bean, the sweeter the taste.
NATURAL PROCESS
The natural process, also known as the dry process, is a back-to-basics approach that stems from Ethiopia. The fruit is left on the bean, and there’s little disruption to the coffee while it dries. Although it needs less investment, it still requires certain climatic conditions to ensure the drying of the fruit and seed in time.
Over time, the natural process has become considered a lower-quality method that can lead to inconsistent flavors. This inconsistency is often the result of unripe fruit drying and turning brown alongside ripe fruits.
However, there are many who believe this process actually has the potential to create the most flavorful coffees – and that a comeback is just around the corner. If consistency can be achieved, then many argue that natural coffees can match washed coffees for clarity, and also provide some more interesting notes and characteristics as well. You can see this happening in Brazil, among other places.
Hello happy campers, we have landed a few really nice coffees to add to the selection. Both the Gedeb and the new Brazil Silva have been in the shop now for about a month and folks have been loving them. Pretty sure the new Brazil is one of the best Brazils we have had the pleasure of drinking in some time. As the description says, we were able to get 3 bags of this microlot coffee and when its gone, its gone till next year, so check it out.
Last but not least, we wanted to tell y'all about our newest blend...BLACK BUTTER! Its darker than anything we've had on the bar yet and the feedback from our dark coffee drinkers is all good. We have had many requests for this one so we did a few experimental batches and the final product is a hot one. All you west coast drinkers that dig that rich body and bold flavor will feel right at home. We were careful not to burn the beans in the process and you wouldn't call this a French or Italian roast as its not all burned and charred...buttery is the word. If you crave the taste of boldness and want to find that perfect cup that compliments a huge plate of bacon and eggs, this is good to go.
Hope everyone out there is enjoying this beautiful weather and having a great summer. Cheers!
Hello happy campers, I wanted to take a moment to share something with you all. Here at Camp Coffee Roasters we love good coffee and with that, good food as well.
Recently, we had the chance to visit one of the amazing places that participate in our coffee program, Reid's Cafe. We were utterly floored by the amazing experience we discovered. From the moment we walked in the door, to the last bite of an amazing desert!
Affogato perfecto ( with our espresso blend)
If you find yourself looking for an amazing meal that has been prepared with great care and thoughtfulness, we wanted to take a moment to share a gem in the High Country's amazing cuisine.
Check them out at
The holiday season is here. Good food, tacky sweaters, and new crop coffees from our favorite Indonesian coffee farms. We have pulled quite a few coffees off the site but hold tight, new ones will be popping up soon. To include our newest premium coffee the "LA MODESTA". An amazing microlot coffee from Colombia that will rock your world. Stay tuned and happy holidays!