New packaging technique for ultimate freshness, better than vacuum pack!
Our flagship Costa Rica Tarrazu "Nectar" coffee in signature Harlequin Roast looks gorgeous in glass, and the special Mason jar lid acts like a one-way valve--packing the coffee in a Mason jar while the beans are still warm from roasting forces all oxygen out of the jar so the coffee stays at optimal freshness. A truly stunning coffee in a beautiful and totally functional package.
Sturdy, durable Mason jar packed with 12 oz Harlequin Nectar whole bean coffee. See below for more details about the packaging and the coffee.
This is no mere gimmick: it's a true innovation in coffee packaging.
Mason jars are made with thick, tough glass and have a two-part lid that allows internal pressures to escape through the lid; that's what makes them work for canning. It also makes them ideal for freshly roasted coffee. Here's why:
Immediately after roasting, coffee gives off a significant amount of carbon dioxide as a result of the roasting process. We pack the fresh beans into the jar while still warm and put the lids on "fingertip tight" as though we were canning, so the gas can expand and escape. The constant outgassing pushes all the oxygen out of the jar. The next day, when the coffee's outgassing has slowed and the jar is 100% oxygen-free, we tighten the lid to lock the freshness inside. The Mason jar lid thus acts like a one-way valve, as the internal pressure prevents any oxygen from coming in. When you open the jar, you'll hear a hiss as the pressure inside the jar is released, almost like opening a soda.
Keeping the coffee under pressure protects that just-roasted essence, which would otherwise be lost during its final outgassing. Plus, we all know everything tastes better in glass!
The jar is beautifully presented, with a full-color label and an insert with the history and description of the coffee inside. The fabric covering the lid is a square of jute burlap cut from a genuine coffee sack for maximum awesomeness. And, of course, the jar itself is useful and infinitely re-usable. An excellent gift!
About Nectar coffee
During the brief peak of the growing season, the coffee trees' sap is flowing with extra sugar, similar to what occurs during maple sugaring time when northern regions make maple sugar from extra-sweet sap. Coffee cherries picked at this time are extra-sweet, extra-fruity, and extra-flavorful, with a distinct wine-like aroma. This peak-harvest coffee is usually harvested in a brief two-week window, and is normally reserved for the farmer himself because there is not enough to share. This year, however, the unusally kind weather in Costa Rica resulted in an exceptionally long and prolific Nectar harvesting time, and our grower consented to sell some of it to us after Len visited his estate in Costa Rica.
When processed correctly, using a low-water method that leaves some of the sweet pulp on the beans through drying, the nectar process yields a flavor profile that is so different from ordinary coffee that people struggle to describe the unique tastes and aromas it provides. The Harlequin roast blends two roast points (medium-dark and medium-light) into a beautiful cup that is greater than the sum of its parts.
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Costa Rica's Dota Tarrazu Region
"Tarrazu", like Champagne, is a restricted term that can only apply to the highly-prized coffees grown in one small mountainous region. With your help and ours, our Tarrazu coffee farmer is expanding his farm to the great benefit of the local people, the environment, and the coffee species. Learn more and browse our Costa Rica Dota Tarrazu coffees here.