Hey! We’re Smalltown. We roast really fresh coffee and invest in communities. Here are some frequently asked questions. Take a look!
Where does your coffee come from?
We source green (raw/un-roasted) coffee from different regions between the tropics of Cancer and Capricorn (where coffee grows!). Sometimes using direct trade, but often through coffee importers with similar visions and values to our own.
What is “Good Coffee”?
To us good coffee means:
- High Quality Green Beans
- Specialty Grade | Scores 85 or over on professional Q grading scale. (different than “gourmet” or “artisan” which are marketing terms).
- Grown, processed, sorted and shipped with precision and care.
- Grown Using Sustainable and Organic Practices
- We must care about our environment as it impacts each of us and the generations to come. Coffee is one of the most chemically sprayed agricultural products. We work with small producers who use natural agricultural processes.
- If we can’t trace the source of our coffee / if we don’t know it’s story, we opt for a FTO Certified coffee. However, we are convinced that just because a coffee is FTO doesn’t mean it is necessarily good coffee, good for the environment, or good for producers.
- Justly Sourced
- Historically there has been a lot of injustice in the coffee world. Event today, coffee most frequently sells for less that it costs to grow. We are committed to punching coffee at just prices and becoming part of the solution instead of exacerbating the problem.
- Skillfully roasted
- Anyone can apply heat to green coffee and roast it. True artisanship in coffee (like anything else) requires years of learning, practice and a commitment to craft.
- We believe good coffee is never under or over roasted.
- Carefully brewed
- While we like alternative brewing methods such as the pour over, fancy equipment isn’t as important as simply watching your brew time & ratio and water temperature & quality.
- The most common mistake people make when switching to alternative brewing methods is using boiling water to brew coffee. This scalds it. Keep your water temps 205 deg. and under!
Is your coffee strong?
Yes! It is always fresh, which means it is strong. If you’re used to stale coffee, handle with care, ha! That being said, if you like strong coffee, use a higher coffee to water ratio and vice versa. To us, *strong* does not mean dark roasted.
What is your dark roast?
We find folks who typically enjoy dark roasts really like our Brazilian and Guatemalan Coffees because of their heavier bodies and chocolatey flavor profiles. We have tossed around the idea of making a dark roast in the future but believe strongly in roasting to bring out the inherent flavors of the coffee bean instead of covering them up with a strictly charred flavor.
What is the best way to brew your coffee?
It depends. Mostly on you. Experiment! Yes, using a traditional coffee brewer is fine. A french press creates a more full bodied cup. A pour-over extracts the most flavor, and a Chemex creates a really clean cup.
What about decaf?
We are super proud of our decaf coffee. As coffee lovers we’re passionate about crafting something our caffeine free friends could enjoy and normal folk could enjoy after dinner. Our decaf is Fair Trade, Organic, Swiss Water Process (no nasty chemicals used in decaffeination), and tastes great.