FAQ

We've put together some answers to frequently asked questions. Have a different question? Contact us

Frequently asked questions

Where do you deliver for free? When are free deliveries? Can I pick up an order at your place?

We offer free local deliveries on our scheduled delivery days only. We deliver to Sault Ste. Marie every two weeks, and head east every month during off-season, and every two weeks during the summer season. If you prefer, you can pick up your order at our roasting shack. Contact us to place your order and plan your pick up.   Read on below for a map of the Sault Ste. Marie free local delivery boundaries, and our delivery schedule for Sault Ste. Marie and areas East of us.

Sault Map - Delivery Boundaries (2)

Sault Ste. Marie – 2019 Delivery Schedule (PDF)

Areas East – 2019 Delivery Schedule (PDF)

How should I store my coffee?

We highly recommend you keep your freshly roasted coffee out of sunlight in an airtight container to help preserve its flavour and aromas. If you’re buying enough for one week at a time, then keep it in your coffee cupboard. If you buy your coffee in bulk consider taking enough out for the week and storing the rest in the freezer. That’s right. We are on “Team Freeze”. As long as it’s stored in an airtight container (glass jars work great) we believe you will be pleasantly surprised at the results. If it’s not in an airtight container, the freezing process will also draw the moisture out of the coffee (think of those shrinking ice cubes that have been in your freezer for too long).

As soon as coffee is roasted it starts to “gas off”, in other words, go stale. When you freeze it, the gassing off process is interrupted and the coffee will stay fresher longer. We personally keep a jar of our decaffeinated coffee in the kitchen freezer for those evenings we feel like having a cup of coffee.

What does hand roasted and hand packaged mean?

Nothing in our roasting and production process is done automatically. In other words, the green coffee is weighed by hand, loaded into the roaster by hand, and the roaster (and roasting process) is controlled by hand. Shane modified our Sivetz air roaster so that the temperature and length of the roast can be manipulated based on the ambient temperature and the weather outside.

After the coffee is roasted and cooled, we weigh, grind (if necessary), package, and seal the coffee by hand, too.

We think of this as a continuation of the farmers who harvested and sorted the coffee by hand.

Can you tell me more about omnidegradable bags?

TekPak Solutions has developed bags made with the only omnidegradable materials in the world.  They remain shelf-stable indefinitely and will decompose in a home compost pile, or biodegrade anywhere there are microbes present—in or on soil, landfills, forests, rivers, lakes and oceans. We recommend a home composting bin. Remove the tin tie and labels, then shred the bag for best results. OmniZippers and omniValves are also omnidegradable, so they don’t need to be removed before composting.

TekPak Solutions is the registered owner of the term Omnidegradable. Please their FAQ page for more information about their packaging.

Is your coffee bird friendly? Shade-grown?

The birders in your family will be happy to know that all of our coffees are shade grown. All our coffees are organic and, but for the rare exception, organic includes shade. 

We feature migratory birds who summer on St. Joseph Island on some of our Latin American single origin coffee labels—a scarlet tanager on our Bolivia Yungas, an indigo bunting on our Colombia and Colombia Organica, and a rose-breasted grosbeak on our Guatemala and Guatemala Huehuetenango coffees.

The bird images on the labels are from paintings that Heather Hoffmann created to illustrate the global connection between St. Joseph Island and these coffee growing countries. It’s a small world we live in. Maybe that bird we see in the summer spent its winter on or near one of the coffee plantations we support.

What is terroir?

Terroir, from the French word for earth (la terre), is a term traditionally used in describing the subtle flavour notes found in wine. It has now been adopted for use in other agricultural industries including coffee. Terroir encompasses all environmental factors where the coffee was grown that affect the final taste of your cuppa; things like rainfall, climate, soil conditions, farming practices, the amount of shade or sunlight, and the topography of the land.

Can you tell me more about Flavour Notes in coffee?

Coffee flavour is affected by all sorts of variables including the bean variety, terroir, the way it was farmed and processed, the roasting method, the roast profile, the brewing method, and even the water used to make the coffee. 

Flavour notes help describe the subtle tastes and aromas that give a coffee its unique characteristics. Even though these descriptors can seem confusing or even like hoity-toity nonsense used by coffee snobs to over-complicate the art and science of coffee, they actually can be a useful tool to help you, the coffee drinker, become more aware and notice the nuances of flavour in coffee.

We’ve kept our flavour note descriptors quite general in the filter. e.g. “fruit” covers any coffee with a fruit-like flavour note. After you’ve filtered the coffees to fruit, you can look at each individual coffee description to find more specific notes, like “blueberry”, “black cherry” or “berry”. Our brighter tasting coffees can be found under “citrus”.

Of course, it’s not necessary to understand all of this flavour stuff to simply enjoy a cup of coffee—just ignore it all if you aren’t interested—but for those of you who are interested, happy cupping!

 

 

 

 

What is the "bloom" in coffee brewing?

The “bloom” is the bubbling action of carbon dioxide and other gasses being released when hot water comes in contact with freshly roasted coffee. The bloom becomes less pronounced as the coffee ages. The best brewing practice is to pre-wet the grinds with a tiny amount of 96 degree C water until the bloom is complete and the gasses are released.

Who took the photos for your website?

All professional photographs on this website were taken by Jenn Kelly of Jenn Kelly Photography. You’ll see her work on some of our marketing materials, too. Jenn was in some very interesting positions for some of the shots—including flat on her stomach on a gravel road and on a dock at the Richards Landing marina during a cold and blustery day. Jenn’s warm personality makes it easy to have your photo taken and she was wonderful to work with. She shot our products at her studio in Blind River, Intreegue Studio, where she also sells unique, Canadian made items, including our coffee and tea.

 

Where To Buy

Buy online, order by phone 705-246-7093 or shop at a retail location that sells or serves our coffee.

Subscriptions - NEW!

Sign up for a subscription, and we will ship your choices to you every month.  You'll never have to worry about running out of your favourite St. Joseph Island Coffee Roasters coffee! 

Green Beans

Want to roast your own?  Contact us for pricing and availability.

Wholesale

We have several partners who distribute our coffees in their retail establishments, or proudly serve our coffees in their restaurants and coffee houses. Want to become one of our wholesale partners? Contact us!

Fundraising

Yes, we want to partner with your school, church, sport team or not-for-profit organization to help raise funds!  Contact us to pursue this win-win opportunity.

Contact Us

Order By Phone

(705) 246 7093

E-Mail

info@sjicoffeeroasters.ca

Mailing Address

St Joseph Island Coffee Roasters
RR #1 3902 A Line,
Richards Landing, P0R 1J0

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