At Crescent Bakery, we only serve great coffee. Even our plain ol’ cuppa Joe is special. Our friends at Leelanau Coffee Roasting Company use only the highest grades of Arabica Coffees, and then they roast them in a superior hot-air bed roaster, which results in an exceptionally clean and complete roast. Here’s the deal on the two major types of coffee:

Arabica (Ah-ra-bi-CAH) coffees are grown at higher elevations, grow more slowly, and have a much more pronounced coffee character. Their coffee cherries are picked by hand, and because the cherries grow in clusters where some are ripe, and some are not, only the ripe ones are harvested. Arabica coffees are graded at the nation of origin. They are graded for uniformity and size. Some countries may have as many as five or six grades of coffee. For example, the highest grade of Colombian Arabica coffee is called Supremo, the next highest is called Excelso, and so forth.

Robusta (Ro-bus-tah) coffees grow at lower elevations, primarily on the central African plateau. These coffees are easily harvested, where the cherries are stripped from the branch whether they are ripe or not: twigs, leaves and all. They are then vacuumed off of the ground, and processed. Robusta coffees have a rubbery, flat and punky character and are used as commercial-grade coffees for large industrial roasters. Robusta coffees are sometimes blended with low-grade "Arabica Coffees." Leelanau Coffee Roasting Company doesn’t do this and you will never drink a cup of Robusta coffee at Crescent Bakery. Why? Because we want to bring you the finest cup of coffee possible period.

Coffee Links:
http://www.coffeeguys.com