Cove Coffee Company

Artisticlly Blended


Welcome to Cove Coffee located in Williamsburg, Pennsylvania. We offer the best Premium Coffee from around the world. Our Beans are Artfully Blended for Character. 
So.... Wake Up with our Coffee!
The Cows need a-milk'en

About Our Coffee

Cove Coffee is a "Perfect Point" coffee. We believe that every coffee has its own special degree of growing and roasting that brings out just the qualities that we want to find in the cup. Our roasting companies credo is like Goldilocks; Not too dark, not too light, just right. Maybe you think that's childish,  you may be mistaken. It has taken countless hours of small batch craft roasting and cupping to find the perfect roast point for each coffee in the Cove's collection.
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About Our Beans

We hold the highest standards and quality for our beans. Our growers only harvest the very best for your daily enjoyment. Our growers are located in.... Colombia, Ethiopia, Guatemala. It’s generally believed the most optimal conditions for growing coffee exist in well-established growing countries like those of Central America. However, there are some lesser-known but equally prestigious farmers in nations like Madagascar, which also has some of the highest quality coffee beans. There are only 80 countries in the world that have climatic conditions that suite the needs of coffee trees. While only 50 countries are capable of industrial coffee production. Coffee, like grapes, have their taste influenced by a variety of factors such as social, climatic conditions, altitudes above sea level, and other growing conditions. So, what is the most important when trying to figure out which country has the highest quality coffee beans? After all, the same species and type of coffee can vary dramatically in its flavor depending on precipitation, sun exposure, and soil composition. Let’s take a look at the countries with the highest quality of coffee beans.
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About Our Guatemalan Coffee

Guatemalan offers a slight twist to the Ethiopian flavor profile. It has the same fruity feel but has a hint of cocoa to finish it off. These beans are less known for their exact flavor profile, but Guatemalan beans are more acclaimed for their solid and balanced tastes. It won’t disappoint, and the fresh taste of these Guatemalan beans cannot be beat. The City of Santiago de los Caballeros , in the Panchoy Valley between the Siamese- twin volcanos of Fuego (fire) & Acetanango (horse) and Volcan Agua (water volcano), was the second Spanish Colonial Capital of Guatemala to bear that name. It was removed after a devastating earthquake in 1773, and a new city was built Nueva Guatemala de la Asunción (New Guatemala of The Assumption) also known as Guatemala City. The city that grew up in the Panchoy Valley after the 1773 natural disaster was given the name La Antigua Guatemala (The Old Guatemala). Today Antigua is the capital of the Guatemalan Department of Sacatépequez. Antigua is an appellation for coffee, as Champagne and Cognac are for wine, and Genuine Antigua coffees, famous for well over a century, are in no small measure responsible for the high reputation of Guatemala as a coffee origin. Antiguas, with near ideal growing conditions, including rich volcanic soil, and 1,400-1,700 M (4,600-5,600 FT) altitude in the highlands, are considered by many to be among the very best coffee in the world. It is among my favorite origins, and I class it among the two Gran Cru coffees (the great classic coffees) of Central America. The other being Costa Rica Tarrazu. Panama has made an excellent case for excellence with its sterling quality Geisha cultivars in recent years, but that is a newer story. For the quintessential classic Central American cup, Antiguas are the genuine article. Founded in 1969 Federación de Cooperativas Agrícolas Guatemala (Fedecocagua) is a co-operative of 20-thousand coffee farmers belonging to 52 affiliated farmer organizations in Guatemala . The co-op's goal's include achieving better market opportunities for small coffee producers and improving the living standards of their families. Its local Antigua members contribute their coffee to the proprietary blend that is marketed under the Genuine Antigua Pastoral banner. It produces a cup of intricate delights; with acidity and body in balance with its floral, chocolatey (sometimes hint of smoke and spice) flavors, with a soft buttery finish. It is truly a classic cup, and not at all in the new fashion of dynamic acidity up front, which may explain why we don’t see Antiguas winning medals the way we used to. A pity; it’s such a great cup. –DNS, Coffeeman Gillies Standard Roast.  Guatemala is a country known for its production of high-quality coffee. Guatemalan coffee is regarded as one of the best types of coffee in the world because it grows in mountainous areas where it develops a more intense, tart flavor, depending of course on the climatic conditions under which it was grown. The coffee sort known as “Antigua Volcanic” Is the most famous variety of coffee from Guatemala. It has a sophisticated, heavy taste, as well as a strong and refined aroma with hints of smoke. Due to being in frequent contact with ocean winds, Guatemalan coffee occasionally may have a light, bright flavor with pronounced acidic tones.

Cup Profile - Coffee from Guatemala is known to be sweet with a medium to full body and lots of chocolate flavor notes. Many coffees will have either a bittersweet cocoa taste or a sweet, milk chocolate taste, as well as notes of nuts and toffee.
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About Our Ethiopian Coffee

ETHIOPIA SIDAMO NATURAL SUN-DRIED is going to be your bean of choice if you prefer the classic and citrusy tasting coffee. It will have a much fruitier and tangy flavor, giving you that perfume-like and rich drinking experience. This will definitely be the bean to bring some energy and “zing” into your morning.  There is a legend, derived from a 1716 Latin poem Carmen Caffaeum, written by a Frenchman, Guillume Massieu, about an Arabian goatherd named Kaldi. In fact, all the legends of coffee guide us to Arabia, and the city of Mocha as the birthplace of coffee. This was codified when Carl Linnaeus, ennobled coffee as Coffea Arabica in his 1753, Species Plantarum. The thing is, as we now understand it; Ethiopia is the historical home of coffee. Old Carl, had it wrong, and the bean should have been named Coffea Æthiopica, but, with more than 260 years of usage it’s all water-under-the-bridge now. The name of the species is Coffea Arabica and that’s that. Coffee may have been first found in the old Ethiopian province of Kaffa, now Kefa, in the Southern Nations, Nationalities, and Peoples' Region (SNNPR) in the southwestern highlands. Some, though I am not among these, believe that Coffee takes its name from this geographical place. The coffee culture of Ethiopia dates to a time when the fruit was chewed for its stimulating properties centuries before the seeds were roasted, ground and brewed. Mixing ground coffee with clarified butter (ghee) is an ancient and continuing practice in parts of rural Ethiopia, and has reemerged in beverage form in current US coffee culture as Bulletproof Coffee. The origin of coffee roasting is still obscure. Carbonized beans from the Ras Al Khaimah tell indicate that coffee was already a commodity of commerce in the Persian Gulf region by the 12th Century AD. While the earliest extant implements for roasting date from the 15th century Ottoman Empire, there is a very old oral history of coffee roasting in Ethiopia as well. When Latinizing a local language often a single place name may have alternate spellings depending on the transliteration. The Sidama peoples, of the ancient Kingdom of Sidama became the province of Sidamo in Ethiopia’s south/central west. It was bordered by Kenya on the south, Somalia on the east, Gamu-Gofa on the west, and on the North by Shewa.and the north-east by Bale.It has an agrarian history rich in coffee growing. Much of the hundred years between 1889-1995 were years of political and economic hardship and upheaval for the region, beginning with the first Italian invasion in 1889, and ending with the adoption of the 1995 Constitution of Ethiopia. Under the new constitution Sidamo has been divided between the Southern Peoples Region, the Oromia region the Somali Region of Ethiopia. In some areas coffee names can still be somewhat elastic. Domestic demand, wide variations in processing methods, a profusion of micro-climates, the diversity of terrain, and the porosity of internal boundaries all contribute to the blurring of Ethiopia’s internal map-lines, making her coffee landscape a potentially difficult one to navigate for buyers in terms of traceability, and transparency. It would be helpful if The Ethiopian Commodity Exchange (ECX) stepped in and sorted things out, but until they, or another government agency with authority does it there will continue to be some confusion in market names, and it has been pointed out to me by friends that this confusion may be perpetuated in part because it is good for business. ECX) lists contracts for spot purchases. Coffee purchased through the ECX are not traceable back to the farm, only to the exchange. Purchases can be made directly from Farms and cooperatives for the purposes of traceability. Coffee in Ethiopia is graded based by the way the coffee is green processed. Ethiopian produces both Natural sun-dried, and washed coffee. This coffee is a Natural sun-dried type grown at 1,500-2,200m (about 4,900-7,200ft). Washed (wet) coffees are graded 1-2. Natural (dry) process coffees are graded 3-5. Ethiopia Sidamo Naturals GR3 grow on a Savanna (an ecosystem characterized by grasslands and trees small enough or widely spaced enough to allow sunlight to reach the floor of the forest) of Central-western Ethiopia. Sidamo is left long on the tree before picking. Our sun-rack dried Sidamo has risen in popularity in the American specialty trade in recent years perhaps because of its long contact time between fruit and seed which produces a cup of almost merlot-like coffee flavor. We roast these excellent Ethiopias darker than our other African coffees, as we believe that the darker roast accents the coffee’s best qualities of taste and body. Gillies Ethiopia Sidamo Natural makes an excellent French Press Coffee, and is a delicious, and may I say “mysterious” single origin espresso. Rich Dark Roast

Cup Profile - Coffees are famous for their distinct and elegant floral, herbal, and citrus notes. The flavour is inimitable, sensitive and delicate; from Ethiopian coffee one can sense notes of jasmine flower, bergamot and blueberry in aftertaste. The body of the coffee is not very strong and acidity is mild and pleasant.
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About Our Colombian Coffee

Colombia is considered to be a giant in the coffee business, supplying 15% of the world’s coffee. Colombia produces some high-quality Arabica, which is renowned throughout the whole world. Colombia generally produces coffee of different qualities such as Supremo, Extra, and Excelso. Supremo is the best type of coffee and is processed using the latest technology. It is available in large and smooth grains, possesses a very rich flavor and velvety aroma. Genuine Supremo grade Colombian coffee is quite difficult to come by. Extra grade Colombian coffee is slightly inferior in terms of quality to Supremo. However, it is also very good. The size of the Extra coffee bean is just slightly smaller than that of Supremo. Coffee beans are frequently sorted by their size. The taste of Extra grade is quite strong and energizing. Excelso is a mixture of Supremo and Extra. It carries a flavor that is quite acidic and similar to the aftertaste from wine.
Colombian coffee beans are some of the most common and well-known beans in the coffee industry. They offer a well-balanced and full-bodied taste. It is less acidic, giving the bean a perkier, floral taste as opposed to others. If you’re in the market for an easy and traditional cup of joe, then you should consider going the Colombian route. 

Cup Profile - The classic Colombian profile—as with other better-quality coffees brings together a mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone. Sweet and medium-bodied, they have the most recognizable coffee flavor to most North Americans.

Our Mexico Organic Coffee

Mexico is one of the largest coffee-producing countries in the world, and the largest producer of organic coffee, accounting for 60% of world production in 2000. The vast majority of Mexican coffee, and particularly organic coffee, is grown by small farmers in the southern-most states of Chiapas and Oaxaca. These two states also happen to be the poorest in the country, and not coincidentally, have the largest indigenous populations. Coffee is one of Mexico's most lucrative exports and close to half a million small farmers and their families rely on the crop for their economic survival. Coffee did not arrive in Mexico until the late 18th century, when the Spanish brought plants from Cuba and the Dominican Republic. Its commercial cultivation began decades later when German and Italian immigrants relocated from Guatemala and other Central American nations. In the 1790s, when the first coffee plantations began to appear in the southeast state of Vera Cruz, Spanish colonialism was already deeply entrenched in the region; the Aztec empire had long been conquered - and decimated by disease - nearly two and a half centuries earlier. Mexico's vast mineral deposits meant that, for many years, coffee and agriculture took a back seat to mineral exports like gold and silver (and later to oil, currently the largest contributor to the Mexican economy). Unlike the islands of the Caribbean or what would later become "Banana Republics" in Central America, Spanish magistrates were slow to survey and distribute land. This discouraged investment in coffee cultivation and allowed indigenous farming communities to retain small plots of land or communal land-holdings in the remote mountains and isolated countryside of southern Mexico long after colonialism ended. While independence from Spain brought some improvements to the rural populations in Mexico, factionalism, civil wars and international conflicts with Texas, France and the United States stripped the country of the stability required to develop or instigate social reform for the next 70 years. It was, however, during this time that coffee cultivation in southern Mexico began to flourish on plantations. Border disputes with Guatemala led to the first widespread land registration in the 1860s. This allowed a small number of wealthy Europeans to purchase extensive tracts of previously "unregistered" land and to feel secure investing in nurseries and long-term cultivation. Granted a large degree of autonomy, local landowners and politicians slowly began forcing small farmers further into the mountains in order to secure their land, and then enticed indigenous men back as indentured servants to work on the land they had once occupied. Only after the Mexican Revolution did small farmers begin to invest in coffee cultivation in a serious way. Agrarian Reforms in the post-revolutionary period granted thousands of small plots of land to indigenous groups and laborers. Labor laws, like Ley De Obreros of 1914, freed many of the county's "serfs" and indentured servants - many employed on coffee plantations - who in turn brought the skills and seedlings to cultivate coffee with them back to their communities. The rise of the PRI (Institutional Revolutionary Party) in the early 20th century also saw the development of INMECAFE in 1973 - the National Coffee Institute of Mexico. The slightly more populist and development-minded government saw coffee cultivation as a valuable contribution to the national economy, not only funding social development in the rural sector, but also generating much-needed foreign capital for investment in cities and industry.

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It’s up to you to decide which coffee will be your preferred type, but all-in-all, you can’t go wrong if you’re buying high-quality coffee.