Live Music During the Clam Festival

Written by Jim Jul 14, 2010

We have 2 live events happening during the Yarmouth Clam Festival.

 

SAT 6:00 pm - Dave Bullard and the Rocky Coast Ramblers - fusion jazz, latin & reggae.

SUN 6:00 pm - Yarmouth's own Low Flying Airplanes - original idie rock

 

Songwriters' Concert June 12th

Written by Jim Jun 4, 2010

We along with Dave Bullard will be hosting a Songwriters' Concert Saturday June 12th, starting at 7pm.

Mother's Day Concert

Written by Jim May 4, 2010

Will will be hosting a Mother's Day Concert this Sunday May 9th, starting at 11am. Classical guitarists Brian Cullen and Dave Bullard will be playing alternate sets every 15 minutes. We will also have great specials for Mom's all day long. We hope to see you then.

Cafe Music Night w/ The Dave Bullard Trio and More

Written by Jim Mar 23, 2010

On Saturday, March 27, 2010 the Royal Bean will present its first Cafe Music Night. The Dave Bullard Trio will preform their mix of jazz, Latin, Reggae fusion music. Opening for them will be Yarmouth's own Low Flying Airplanes. This all ages show starts at 7 PM. We'll offer our full drink and food menu. Grab a cup and enjoy the show.

Season Celebration Dec. 19th

Written by Jim Dec 11, 2009

We would like to invite everyone down for our day long celebration of the season on Saturday, December 19th. The morning will be dedicated to a table of crafts and activities for the kids. There will be live music throughout the day. Kent Simmons, of Freeport Coffee Roasting, will be on hand to demonstrate his eclectic collection of brewing contraptions. Kent is always entertaining and this is a wonderful opportunity to meet the man behind the great coffee we serve. And of course, great food and drink specials with be available! Details are still being finalized so stay tuned and we'll keep you posted.

Yarn Swap Dec. 13th

Written by Jim Dec 11, 2009

For all you folks who like to knit and have extra yarn you'd like to get rid of, we are hosting our first yarn swap on December 13th,  from 1-3 PM. So grab your extras and come down and trade it away. We are asking for $5 (or thereabouts) bundles for easy trading.

Express Coffee Now Available

Written by Jim Dec 11, 2009

Do you need a great cup of coffee fast? This week we are introducing our Express Coffee service. This is the same great coffee we have always served, just prepared ahead of time, so it's ready when you arrive! It is our commitment to serve only the best coffee possible whether you choose our express service or our traditional fresh ground and brewed approach. Let us know what you think! We can only provide better service for you through your suggestions and feedback.

Available Monday - Friday 7am - 11am

New Coffee - Holiday Reserve Mokka Java

Written by Jim Dec 10, 2009

Our Holiday Reserve Coffee for 2009 brings you our version of one of the oldest blending recipes in the history of coffee.  We marry sweet, malty Jampit Estate beans from Java with a dry processed Ethiopia Sidamo to bring you a sweet, complex cup that goes down easy and makes you smile.  In the spirit of staying warm through our fierce New England winters, we roast this one just past medium to hold the flavors and bring out just the right level of caramel undertones.  The coffee bears our holiday label, making it the perfect choice for gift-giving.

New Coffee - Guatemala Huehuetenango Highland Coffee Presidium

Written by Jim Dec 9, 2009

We know it's a long name, but for good reason. This delicious coffee was produced with the help of Slow Food International, a movement that supports small-scale producers who preserve crop varieties, agricultural practices, and food traditions. A Presidium, or an organized group of producers, was created in the Huehuetenango region of Guatemala with the help of Slow Food. This Presidium of 170 small growers is organized through local cooperatives in three different communities: San Pedro Necta, La Libertad, and Todos Santos Cuchumatán. This is a sweet, easy drinking coffee with hints of chocolate, coconut and berries.  Roasted medium.

New Coffee - Sumatra Organic Aceh Putra Rimbun

Written by Jim Dec 9, 2009

This coffee, from the Putra Rimbon exporters in the northern Sumatra region of Aceh, is an uncharacteristically clean and sweet Sumatra, with none of the musty notes that often inhabit coffees from this region.  It is a deep, chocolaty coffee with reminders of tobacco and spice, a combination that will grab red wine drinkers and make them happy in the morning.  We roast the coffee just past medium to preserve the flavors, but this one will appeal to dark roast drinkers too.

New Coffee - Tanzania Peaberry

Written by Jim Aug 26, 2009

Peaberries are an anomaly in coffee cherries where, instead of two facing "flatberries" in each piece of fruit, only one grows, with a distinctive rounded shape.  It is said that this results in a concentrated, more intense flavor.  We like this coffee as an alternative East African to the Kenya.  The acidity is more restrained here, and you'll find the citrus tastes to be more like orange than grapefruit, married with blackberries or boysenberries.  Roasted medium.

New Coffee - India Mysore Nuggets

Written by Jim Aug 26, 2009

Mysore Nuggets is characterized by very large bean size and luscious sweet notes with tropical fruit and chocolatey undertones. Roasted extra bold.

New Coffee - Bolivia CENAPROC Caranavi FTO

Written by Jim Aug 26, 2009

The Cenaproc Fair Trade Cooperative is located near the town of Caravani, northeast of the Bolivian capital La Paz - with growing elevations between 1,600-1,800 meters.  Cenaproc is a success story on many levels, with coffee lands converted from coca production, several recent winners in the Bolivia Cup of Excellence competition and a growing international reputation for producing consistently high quality coffees.  In the cup, the coffee is a delicious combination of chocolate, vanilla, nuts and soft fruit flavors, and it makes an exquisite single origin espresso.  The coffee is shade grown, organic and fair trade certified, and we roast the coffee to a medium level to preserve the elegance of the flavors.

Water Processed Decaf? What is it?

Written by Jim May 15, 2009

From Freeport Coffee Roasting

For those who don’t handle caffeine well, or who want to extend their coffee enjoyment into the evening, decaf is often the answer.  Yet, the limitations of decaffeinated coffee are apparent at the first sip – the process of caffeine extraction takes some flavor with it, and even the best decafs don't compare to their caffeinated counterparts.

Producer countries typically ship coffees directly to large decaffeination plants that use one of two common methods.  The most environmentally sound methods (and the ones perceived to be most healthy) are via the “water process” in which the green coffee is first soaked in very hot water to extract the caffeine (and a good deal of the flavor).  This water is then run through a series of charcoal filters to remove the caffeine and the remaining water (and flavor) is then introduced back into the beans.

The oldest family of decaffeination processes is direct solvent methods.  Here, the beans are steamed to open their pores, bathed in a solvent that binds to the caffeine, then steamed again to clean the solvent from the beans.  The first solvent used was trichloroethylene, which gave way to methylene chloride and ethyl acetate (which comes from fruit and therefore is often referred to as “natural” decaffeination).

Of the two methods, those based on solvents result in better tasting coffee – but fears over the effects of the residual solvents remain.  Water based methods are more in favor among the health-conscious, but they are more costly because of the steps involved and because the residual caffeine cannot be captured for resale (in energy drinks, caffeinated gum, No-Doz, etc.).

 We're proud to offer two such water processed decafs. The Brazil Mogiana Yellow Bourbon Decaf, and the Sumatra Lintong Triple Pick Decaf.

Water Processed Brazil Mogiana Yellow Bourbon Decaf

Written by Jim May 13, 2009

This is a water-process decaf version of our wonderful Brazil Yellow Bourbon.  It presents a sweet, lively, full bodied cup with citrus and berry notes and a wonderful chocolate finish - and it makes an exquisite single-origin espresso. We roast this at a rich, medium level, using a slower than usual roast time to bring out the highlights of this relatively low-grown (1,100 meters) coffee. Our beans are grown on the Fazenda Cachoeira da Grama farm in the mountainous Sul de Minas region of Brazil.  The planting and harvesting are done manually and environmentally sustainable practices (including the co-planting of native species and rigid wastewater management) are an integral part of the management of the farm.

Water Processed Sumatra Lintong Triple Pick Decaf

Written by Jim May 13, 2009

This is a water process decaf version of our best selling Sumatra Lintong. The rich, spicy flavors of Sumatra coffees are ideal for those who like their morning brew thick and flavorful.  This is a wonderful, exotic coffee, with reminders of cedar, fruit, lemon and rhubarb and the "triple picking" procedure eliminates the mustiness that is characteristic of some Sumatra coffees.  We are tempted to call this coffee "chewy," as it has so much wonderful depth and body.  The coffee is grown by very small farmers in the Lintong region (southern part of the island), and it is grown without chemicals (which are neither affordable nor transportable for the farmers).  In contrast to most systems of coffee processing that involve a centralized washing facility, Sumatra farmers use small home milling machines (made often with bicycle parts!) used just after picking to remove the skin from the cherries, and the fermenting (soaking) step is also done onsite before an initial drying in their yards.  From there, the beans are transported (often by backpack) to middlemen who pool coffees from multiple small farmers.  We roast this to a medium dark level that French Roast fans will love, but that preserves the many flavors and layers of this intoxicating coffee.