Thursday, May 6, 2010

Introducing Saint Caretta Fine Coffee

Sometimes, sea turtles travel simply by letting the current carry them. Their flowing nature exemplifies how I experience coffee and it is at the core of why I have introduced Saint Caretta… it is the way the current is carrying me.

Saint Caretta is a project I have initiated for the sole purpose of exploring extraordinary coffees with my fellow coffee enthusiasts - one coffee at a time. While the project is intended to be fluid and without constraints, I will select coffees that, in addition to being of extraordinary quality, are being produced by smaller, quality-dedicated farmers and contribute to the advancement of sustainability.

Rest assured, I will continue to offer a great selection of fine-quality, freshly-roasted coffees that you have been accustomed to experiencing Asbury Park Roastery. Saint Caretta is merely another opportunity for me to continue to cultivate my craft.. I invite you to join me and let the current carry you.


Sunday, April 25, 2010

Dominican Republic

This coffee is a new addition to the Roastery's lineup (Spring 2010). Coffees from the Dominican Republic are often put in a category with other 'island' coffees - the likes of Hawaii, Jamaica and Puerto Rico. Fortunately, it doesn't come with the hefty price tag.

I offer this coffee on the lighter side of a medium roast - wanting to highlight sweeter characteristics. Aromatically, this coffee is sweetly floral and nutty. The body is full and creamy smooth. The cup is syrupy rich with mild acidity and subtle flavor nuances of fruit and nut. The finish is sweetly tangy and lingering.

This coffee is a great alternative to some of the pricier island coffees. Compared to other Latin American coffees, the cup has mild acidity similar to many Brazilian coffees. A great single origin espresso.This selection from Barahona, Dominican Republic is organic and fair trade certified. Produced by women, the coffee is also part of the Cafe Femenino Coffee Project - a social program for women coffee producers.

For additional information, please go to As part of the agreement in selling this coffee, the shop will also be donating a portion of the sales to a local women's crisis organization.

Cheers! -Alli

Wednesday, April 21, 2010

Tanzania Peaberry

A recent addition to the Roastery's list of offerings (Spring 2010). Many coffees I have tried from Tanzania have had a sharp acidity that overshadows anything else that may be present in the cup. Happily, this lot is much more complex.

As far as the roast, I left this coffee on the lighter side - my sense is that a darker roast could easily wash out flavor nuances. While there is a good amount of wine-like acidity, or brightness, the cup is balanced by a wondeful citrusy sweetness that develops gradually toward the finish. The finish itself is dry and crisp. Moderate body.

In comparison to other African coffees, this coffee is more subtle than Kenyan coffee and not nearly as fruited as an Ethiopian. It would make a great morning cup or a good selection to transition into African coffees from Latin American coffees. And, if you prefer white wine over red wine - this may be the coffee for you.

What is pearberry? Typically, there are 2 seeds (or coffee beans) that grow inside coffee fruit. Peaberry refers to the small, round, single seed sometimes found inside coffee fruit. As is often the case, this Tanzanian coffee is all peaberries.

This coffee is also part of the Hope Project - a program that has been developed to assist small farmers with improving the quality and value of their coffee through various means.


Sunday, February 28, 2010

Drinking Your Coffee

Whatever coffee you choose to brew, whatever steps you deem necessary to follow, the most important thing is that your coffee is good to you. The kind of good that gives you cause to pause and ....enjoy.

Wednesday, February 24, 2010

Brewing Your Coffee

2 tablespoons of freshly ground coffee per standard coffee cup (which is 5 - 6 ounces). If you measure beans, measure 2 slightly heaping tablespoons. The grind depends on the brewing and filtering method. Use fresh, clean-tasting water. if you wouldn't drink it as water, you don't want to drink it in your cup of coffee.

Sunday, February 14, 2010

Storing Your Coffee

Store your coffee in an airtight container, kept at room temperature and out of direct sunlight. If you don't plan to use the coffee within two weeks, we recommend that you store it in an airtight container, such as a freezer bag, kept in the freezer. Never the refrigerator.

Sunday, February 7, 2010


NICARAGUA Fair Trade/Organic

Coffee Origin: Americas


Smooth and balanced. Medium-bodied with mellow cherry and floral notes. $10.79/1 lb

Thursday, February 4, 2010

PERU NATURAL DECAF. Fair Trade/Organic

Coffee Origin: Americas


Mild and balanced. Moderate body with a hint of nut, chocolate. Bright finish. $12.49/1 lb

Thursday, January 28, 2010

Buying Your Coffee

Purchase your freshly roasted coffee in whole bean form and purchase no more than you will use within a two week period. Ground coffee will stale significantly faster than whole bean coffee.

Monday, January 25, 2010



Coffee Origin: Americas


Balanced, medium-bodied. Hints of dark chocolate and spice. Bittersweet finish. $10.59/1 lb