Our Coffees

What makes us different

There are countless avenues for consumers to purchase coffee online, so what makes One Good Woman coffee different? When it comes to the coffee roasting process, our master roaster has discovered that the best tasting coffee arises from Arabica beans that are roasted at a lower temperature and slower process than what is traditionally done. The beans are roasted for a minimum of 13.5 minutes and at temperatures that never exceed 450 degrees Fahrenheit. This allows the heat to penetrate the entire bean instead of a fast flash of intense heat that can lead to a charcoal finish.

At one good woman we pride ourselves in bringing you the finest fresh roasted coffee available. Our Master Roaster David Key has decades of experience in selecting and roasting coffee beans. David selects only the finest, high quality Arabica beans from direct trade farms around the world in order to allow the farmers to keep more money from their harvest. He searches out the finest Arabica beans from the 3 major growing regions around the world: the African, American, and Indonesian regions. Our beans are then roasted to perfection in a small batch 30lb roaster and brought to you by One Good Woman with guaranteed freshness. We provide a large variety of coffees of different regions and roasts. So shop by region or by roast and experience an amazing cup of coffee from One Good Woman.

How to choose by region and roast

Understanding Coffee Roasts

When coffee beans are picked and transported, they are green in color and contain a lot of moisture. When the beans are roasted, the high temperatures change the moisture level, the color and the taste of the bean. The temperatures and the roasting time help to determine the taste of your coffee.

  • Light Roasts: A light roasted coffee is not roasted beyond the 1st crack. Light roast beans have a light brown or straw-like color, minimal surface oils, and a slightly visible central vein in the bean. The acidity in the bean will be more pronounced and the caffeine level will be slightly higher than a darker roast. This version of roasting is sometimes also referred to as a light city roast.
  • Medium roast: The medium roast is typically roasted slightly longer than the light roast and results in a noticeably darker bean. Surface oils may begin to appear and the roasting process is finished during or just after the 2nd crack of the bean. The coffee will have more body, flavor and aroma than a light roast. This roast is also called the bold city roast, breakfast roast , and American roast.
  • Dark Roast: They are roasted to the end of the 2nd crack or beyond. Dark roast beans will appear dark brown to almost black in color due to the caramelizing of more sugars within the coffee beans. They will have a shiny layer of oils on the surface. They will have a full rich flavor. The low and slow process is very important especially with this roast. Over roasting or too high of a temperature can cause this roast to have a charcoal taste. Italian and French roast are common terms for dark roast coffees.

Understanding Growing Regions

Our Coffees are selected from the 3 major growing regions: Africa, Indonesia, and the Americas. These regions are known for their high altitude growing areas (approximately 4000 feet) and provide some of the best quality beans in the world.

  • Africa: Coffee beans grown in the African regions tend initially be winey and acidic with the taste hitting both the tip and the back of the tongue. After you swallow, the taste still lingers but becomes lighter. These beans are often used in a darker roast.
  • Indonesia: Indonesian beans normally do not contain any winey or acidic notes. They are heavy and full bodied, without a lingering flavor. When you swallow it, the taste of the coffee is gone. Sumatra is especially noted for its very low acidity.
  • Americas: The coffee growing region known as the Americas runs from Mexico down through Brazil and Jamaica. These coffees have a blend of full bodied and acidic characteristics. Balanced is often a word used to describe coffee from this region. It is most commonly used in the United States as breakfast blend since some areas of this region can be transported without overseas shipping.