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Welcome, Benvindo, Vilcomen, Bienvenue
Welcome to Kaffe Kaffe, your online Creole Coffee destination center and our Alamosa Colorado based
K² Coffee Lounge.
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. Heat must be applied for the Maillard and other chemical reactions to occur.

As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, giving the consumer a longer shelf life. The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee at home in order to have more control over the freshness and flavor profile of the beans.

Typica Arabica is said to produce better tasting coffee than the other major commercially grown coffee species, Coffea canephora (robusta), because robusta cherries contain twice as much caffeine as arabica. Caffeine itself has a bitter taste, making robusta more bitter. Arabica contains less caffeine than any other commercially cultivated species of coffee, about 40–50% less.

Haiti's coffee plants remain effectively unchanged from the earliest trees brought to the Western Hemisphere. As a result, Shade-grown Haitian direct trade coffee is unique from natural coffee produced anywhere else in the world.

Our thirst for coffee seems almost insatiable. By one estimate, 3,300 cups of coffee are consumed every second of the day worldwide.

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