About Cherry Hill Coffee



For twenty five years, we have shared our passion for specialty coffee with you.

Cherry Hill Coffee has been hand-roasting coffee daily in Kelowna, British Columbia, Canada since 1986. Any great art is born out of passion; Cherry Hill’s is coffee. We import premium Arabica green coffee beans from around the world and hand roast in small batches in the crisp, clean air of the Okanagan Valley. Infused with a sense of the west coast; laid back, but not lazy; crisp as mountain air yet smooth as fresh powder. Put simply, we think it’s the best coffee you will ever taste.

Our promise to all customers is providing the freshest roast possible. It’s all about quality. We roast, package, and ship our coffee within 24 hours! There are no pre-packaged, shelved coffee beans here – and best before dates are a sin. We roast in small batches; this allows our roast master to put his own personal touch on every varietal of bean, at every roast.

Our commitment to environmentally and socially responsible coffee begins with offering certified organic coffee. It’s better for you, for the environment and the farmers who pick the beans. We take it one step further by promoting eco-friendly, sustainable cupware and composting our roasting by-products including chaffe and grounds. Quite simply, it’s coffee with a conscience. By supporting Cherry Hill Coffee, you’re making a difference, one cup at a time.

There’s an old Mexican proverb “nescafé no es café” (instant coffee is not coffee). We respect that saying at Cherry Hill Coffee. We make real coffee, made with passion, delivered with style. You can find our hand-crafted coffee in cafés and organic markets throughout British Columbia and across western Canada. Whether you are enjoying a cup at your favorite café, or in the comfort of your home, we’re happy to share our passion with you.

 

 

 

 

Powered by espresso

Cherry Hill Coffee runs on espresso. It’s the passion that keeps us going. As one travels from Southern Italy to the North the roasts progressively lighten up. Modeled on traditional Italian espressos we offer a selection of hand-crafted blends beginning with a light roasted “northern” style espresso through to a “southern” style darker roast espresso.

Roastery and espresso bar

Our hand-roasted coffees are also available for purchase at our roastery and espresso bar. You can always stop by and get a pound fresh out of the roaster and a quick tour too. Watch our two vintage roasters in action. Check out the hustle and bustle Monday to Friday 8am-5pm. You’ll find a great selection of all the tools to make coffee at home, including Bodum french press, Hario pourover, Chemex, cups and accessories along with David Rio chai tea and Moteas organic teas.

Roasting process

We source out only the best green coffee from around the world to roast right here in the beautiful Okanagan in our 1960’s custom rebuilt Vittoria roaster. Getting the perfect roast every time is a well honed craft; we do it the old-school way; by sight, smell, and sound. The delicious coffee in your hands is the result of the care, attention and knowledge that goes into every roast.

Coffee essentials

Coffee is a beverage made from coffee beans, which are the seeds of the coffee cherry. The coffee bush, which produces the cherries, grows around the world in a narrow subtropical belt between the Tropic of Cancer and the Tropic of Capricorn at elevations above 1,000m. The coffee tree is indigenous to Africa. There are two primary species of coffee beans produced around the world; Arabica and Robusta/ Arabica beans represent 70% of the world’s coffee products and produce a higher quality coffee.

Once the coffee cherries are picked, the coffee seeds must be separated from the cherries. The fruit is then removed from the seed by one of two methods. The natural process means the cherries are dried in the sun or in dryers, and the fruit is then separated from the bean by processing them through a mechanical husker. In the wet process, also referred to as washed coffees, the fruit covering the seeds/beans is removed before they are dried. The coffee cherries are sorted by immersion in water. Bad or unripe fruit will float and the good ripe fruit will sink. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen.

The green beans are then dried, sized, sorted, graded and selected, usually all by hand. The beans are then bagged and are ready for shipment to local roasters around the world. Few products we use require so much in terms of human effort.

Brewing Guide

For the perfect cup of brewed coffee, you’ve already taken the first step choosing Cherry Hill Coffee! Your coffee should be freshly ground right before brewing. Selecting the proper grind is as important as using the freshest beans and good, clean water.

Next, measure two tablespoons for every 6oz cup of cold, filtered water. To adjust the strength, use more or less. A cup of freshly roasted Cherry Hill Coffee is only moments away!

Never, ever reheat or microwave your coffee! It changes the chemistry and destroys the flavour. Store your coffee correctly at room temperature, away from light and in an airtight container. Moisture is coffee’s number one enemy. The refrigerator is the worst place to store it, the freezer a close second.

As a general rule, extraction time is directly proportional to grind coarseness. That is, the smaller the coffee particles, the shorter the extraction time should be. French press coffee generally has the longest extraction times, with coffee/water contact lasting as long as four minutes; the grind is, therefore, about the coarsest used. For those who prefer using a somewhat finer grind for this brewing method, the steeping period should be shortened. Espresso has the shortest contact time, roughly twenty-five seconds, so the particle size is among the finest.

SINGLE CUP BREWING

Most of the coffee consumed in the united States is produced via some variant of the drip method: hot water is poured over medium-grind coffee contained within a filter; the water steeps and drips through, yielding coffee. The only impediment to the water’s passage is resistance from the ground coffee and the filter. Recently, coffee enthusiasts have been espousing the virtues of pour-over, single-cup coffee due to the hand-made qualities and technique involved. At the vanguard of this new, slow coffee movement are Hario and Chemex.

Invented in 1941, the Chemex brewer resemble an hourglass and has a distinct “science lab” appearance—not surprising, considering that it was invented by a chemist, Dr. peter J. Schlumbohm, who combined a heavily modified glass funnel and an Erlenmeyer flask. Special paper filters are placed in the upper section; these filters, different than standard paper filters, are quite thick and manage to trap sediment while passing a large portion of the aromatic compounds. The filter is filled with medium- to coarse-grind coffee, a small amount of the brewing water is poured over the grounds, just enough to wet them, then the rest of the hot water is poured. If the filter cannot hold all of the brewing water, stop pouring until the level drops (as the brewed coffee drips out), then continue to add the water.

The Hario Glass Coffee Dripper is perfect for pour-over stations, or just brewing a good cup at home. This coffee dripper features ridges on the interior to allow coffee grounds to expand. unlike other coffee drippers, the V60 has a large hole at the bottom, allowing for more control over your extraction. Its white, handled plastic base is removable. For pour-over method enthusiasts, precision is a must. The long narrow spout of the Buono kettle enables you to direct the hot water exactly where you want it.

And there is the old stand by, the French press. Consisting of two parts: a beaker-shaped container made out of glass, metal, or plastic, and a plunger, which is a multi-piece wire-mesh filter assembly attached perpendicularly to a metal rod. Other filters may also ship with the press or be retrofitted onto them, such as finer mesh one-piece units, or nylon mesh screens to be used in conjunction with the standard filter; these serve to better remove fine sediment.

Last but not least is the Coffee Siphon, one part science experiment and one part art. Design and composition of the Siphon Brewer varies but fundamentally it consists of two connectable chambers with a filter in between and requires a heat source to operate. The two connectable chambers made of either heat-proof glass, metal, or plastic. The filter can be a glass rod, cloth, paper or nylon screen.The basic principles of vapor pressure and vacuum force are applied to extract more coffee flavor and less bitters resulting in what’s typically described as a clean, crisp, rich, and smooth coffee.

ESPRESSO

Espresso is several things at once. It is a unique method of brewing in which hot water is forced under pressure through tightly packed coffee, one or two servings at a time. In a larger sense, it is an entire approach to coffee cuisine, involving not only roast and brewing method, but grind and grinder, a technique of heating and frothing milk, and a traditional menu of drinks. In the largest sense of all, it is an atmosphere or mystique: The espresso brewing machine is the spiritual heart and aesthetic centerpiece of the great coffee places, the cafés and coffee houses of the world.

Organic

Many coffee drinkers forget the beans they choose affect the lives of coffee growers and workers across the developing world. By choosing Cherry Hill certified organic coffee, you are supporting socially and environmentally responsible coffee. Organic coffee is better for you, better for the environment and better for the workers who pick the beans. Most people buy organic products because they want to avoid pesticides; but organic farming is also better for the land and the environment. Organic coffee farming encourages sustainability, multi-layered crop production and a rich array of wildlife. These measures guarantee the quality of the coffee and long-term viability of the farms, while reducing their environmental footprint. Quite simply, it's coffee with a conscience.

To be Certified Organic:
  • The coffee must be grown on land that has not been treated with synthetic pesticides or other prohibited substances for three years.
  • There must be a sufficient buffer space between the organic coffee and the nearest conventional crop.
  • The farmer must have a sustainable crop rotation plan to prevent erosion, depletion of soil nutrients and pests.
  • It also means that every step of the way, from seed to cup, Cherry Hill Coffee has met stringent standards for organic coffee production. Make a difference with your next cup and support socially and environmentally responsible coffee.

    For more information please visit:
    http://www.organicbiologique.ca
    http://www.pacscertifiedorganic.ca/
    http://www.certifiedorganic.bc.ca/

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