RONA - Specialty Coffees & Gourmet Products

Robusta coffee is a lower grade of coffee that is typically grown at lower elevations. It has more of an astringent flavor (more weedy) and contains a higher amount of caffeine. The Robusta trees are easier to grow and maintain. They are also more disease resistant and produce a higher yield. This type of coffee is typically used to achieve a lower price.

Arabica coffee is the superior grade of coffee that most people usually refer to as gourmet coffee. They contain about half of the caffeine of Robusta and have more desirable flavors and aromatic properties. Much of the coffee grown world wide is of the Arabica species, but only a fraction meets standard set by the Specialty Coffee Association of America.

ALL Coffees here at RonaInc are Arabica beans, from the highest quality regions of the world- ALL approved by the Specialty Coffee Association of America.

Basic Rule: The fresher the beans, the richer and more flavorful the cup. RonaCoffees microroasts, roasting only small batches of coffee at a time, and immediately vacuum sealing the bags to provide you with the freshest cup of coffee. Our process is simple, once we receive your order, we start the roasting process, if requested, flavor per bag, sealing and shipping same day.

Keeping coffee in whole bean form allows it to stay fresher longer. Whole bean coffee, when ground just prior to brewing, will maintain its aroma and flavor qualities longer than ground coffee, since less of its surface is exposed to air elements. CLICK HERE FOR OUR RECOMMENDED GRINDER

Air, moisture and heat are the three most damaging things to coffee. Once ground, coffee should be used within a couple of weeks, for the best flavor.

Air is the biggest damaging factor to coffee. Store your beans in an air-tight glass or ceramic container, in a cool dark dry place. CLICK HERE FOR OUR RECOMMENDED STORAGE CONTAINER

Contrary to popular belief, the freezer and the fridge are not the best place to store your coffee beans. Coffee absorbs moisture and odors and the condensation breaks down the flavors.

To get the best taste and aroma after brewing coffee, it should be drank immediately. But, if you make multiple cups at a time, don't leave it on a hot plate, pour it into a pre-warmed thermal container with a tight closing mechanism to preserve flavor & aroma best. CLICK HERE FOR OUR RECOMMENDED THERMUS

The standard proportion of water to grounds is two tablespoons of grounds per 6-ounce cup. Whichever brewing method you choose, cleanliness, coffee freshness, and good water are the three main requirements for good coffee. Clean all surfaces that come into contact with brewed coffee until no trace of coffee stains remain on them.

Grinding is critical. Ground too coarse and you get weak coffee. Ground too fine and you get bitter coffee. We suggest grinding for 10 to 12 seconds, and adjust that time to your taste. Proper grind is the key step in making coffee, so do it carefully. CLICK HERE FOR OUR RECOMMENDED GRINDER

Use the best possible water available. Coffee is 99% water- so pay attention! Tap water should be free of any strange flavors, odors or textures. If it is not, then use filtered or bottled water. Avoid distilled or softened water since some minerals are essential to coffee flavor. Tap water should be cold and allowed to run for a few seconds to aerate it before it goes into a maker or water kettle.

A peaberry occurs when the coffee cherry develops only one bean instead of the normal two. This creates a rounder, smaller bean. It occurs in roughly 2-3% of all cherries. Peaberry beans create a more exotic cup and have a certain heightened focus and brilliance, and noticeably so. CLICK HERE TO BUY PEABERRY BEANS