The Orinoco Coffee Process

It’s true, passion breeds energy. Just ask Orinoco’s Master Roaster, Juan-Carlos Ramirez, a simple question: “Does coffee origin matter?” to experience his passion firsthand.

His enthusiasm for talking about coffee origin, bean size, and Fair Trade practices and sustainability, make it immediately obvious: coffee is in his blood. But that’s not surprising. He hails from a family of specialty coffee roasters who have been growing, exporting, and roasting specialty coffees since the early 1900s!

Like the generations before him, he has walked among the coffee trees of remote places such as Ethiopia, trained in Italy with only the most passionate espresso professionals, and has expertly roasted thousands of pounds of gourmet coffee beans from around the world.

In his words: “Origin matters. Certain environmental factors make for a better product, and the beans must be consistent for the flavor to be best.”

We buy our beans and teas only from the finest coffee and tea producing regions of the world, including Colombia, Ethiopia, and Kenya, to name a few. But that is just the first step of a precise and intricate process.

Fine Beans. Mighty Fine Roasters.

To produce the optimum flavor found in our gourmet coffee beans, our handcrafted specialty coffee is custom roasted daily using SAMIAC or PROBAT roasters — considered the best roasting equipment available.

Our coffee is carefully packaged, immediately after roasting, in custom-made one-way valve foil bags. These bags allow for the gases within the gourmet coffee beans to escape while preventing oxygen and light, which degrade flavor and aroma, from mixing with the coffee.

At Orinoco, we offer a wide variety of regular, decaffeinated, flavored, and Organic/Fair Trade coffees, and we guarantee a fresh, evenly roasted bean and a great tasting cup every time. Taste the Orinoco Difference and order a bag for your home today!