The Freshest Coffee:  3 Locally Roasted Beans or Blends

Coffee beans are cooled after Larry Collins, owner of By The Way Espresso on U.S. Highway 93 near Jerome, roasted a fresh batch in 2007.

Times-News File Photo

TWIN FALLS • Call it snobbery if you like, but there’s just no brew like the beans roasted days ago, then ground each morning in your kitchen. But in Magic Valley, local roasters are scarce, and many coffee lovers rely on whole beans roasted elsewhere and shipped in — lengthening the time it takes to reach the cup.

Ready to experience something truly fresh instead? We sought out three local coffee roasters and asked about their best beans.

Peaberry Blend

Tanzania’s peaberries — those rounded, single beans that grew alone in the coffee cherry — are the best known of these rare beans. But the Dominican Republic in recent years has become able to process beans to the specialty-quality level, said Paul Graff, co-owner of micro-roaster Twin Beans Coffee in Twin Falls, and Graff has located some Dominican peaberries from the Cibao Altura plant.

The result is his two-bean Peaberry Blend, a medium roast developed in December and not yet marketed. The blend’s Tanzanian peaberry has the typical bright, mellow, almost sweet flavor, Graff said, while a Dominican peaberry “brings an earthiness to the cup and also helps with the body.”

Peaberry Blend is $11.50 per pound or $6.50 for a half-pound, and Graff roasts to order. The current harvest will last through late summer. Call 420-4880 or search Twin Beans Coffee on Facebook to order.

Finca Rosma

The selection of beans at By The Way Espresso is in constant, rapid flux. Co-owner Larry Collins roasts just 10 pounds at a time, at least three times a week, and sells the beans from his drive-through stand near Jerome.

At the moment, he’s particularly fond of a bean from the Finca Rosma plantation in the Huehuetenango region of Guatemala.

“It’s kind of a classic Guatemalan, and it has kind of a refined acidity, bright on the front end. ... This has a juicy body and is kind of real sweet. And it’s clean,” Collins said. “The Guats this year have just been dreamy.”

His supplier shops small lots of coffee around the world, so this stuff won’t be around for long. Collins started roasting the Finca Rosma beans in late February and predicts he might have them for another two weeks.

His whole beans are $12 for a 12-ounce bag. You can call 324-1017 to ask about availability of various coffees, but you’ll have to buy them from his small stand at 5720 U.S. Highway 93. It’s set back from the highway near a golf course.

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Taza de Valle

A lot of tourists visit Hailey Coffee Co.’s roasting operation and cafe, and even the ones who make a point of saying they’re from Seattle praise the coffee as the best they’ve had, owner Carrie Morgridge said.

Her signature blend — used in all of Hailey Coffee’s espresso drinks — is a three-bean formula dubbed Taza de Valle, from Sumatra, Colombia and Guatemala.

“It’s a combination of two light and one dark bean, and so it’s a mild flavor and it’s rich and it’s smooth,” Morgridge said.

Hailey Coffee roasts beans five to seven times a week. For whole-bean Taza de Valle, you’ll pay $12.95 for a 1-pound bag at; or $11.75 for a 12-ounce bag at the cafe, 219 S. Main St. in Hailey, 788-8482.


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