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Our Wholesale Mission Statement

  Our Wholesale Mission We work hard to pursue and provide the very best specialty coffee available and we strive to achieve sustainability and transparency in all of our relationships.  The promise of transparency and education is the foundation of all our wholesale partners.  Specialty coffee can be complicated but we promise to make it easy for you!  All of our wholesale partners – from specialty coffee cafes to small bakeries-  receive the same free training and ongoing support.  All we ask is that our customers pledge to brew and prepare their coffee according to the guidelines of the Specialty Coffee Association.  Don’t worry!  We promise to get you there and keep you there!   Our wholesale partners pledge to...

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A beautiful coffee and how elevation sweetens the cup...

Coffee excites me. Coffees from Kenya exhilarate me. You will often hear me describe coffees from Kenya as "drama queens". They pop like technicolor on the cupping table and just when you have dialed in on a flavor, the cup will slightly cool and down the rabbit hole you will go chasing the twisting complexity of flavors. Our latest Kenya offering is grown at a sky high level of 1950 msl. For every 30 meter increase in elevation, there tends to be a 10% increase in sweetness and acidity. Let's look to plant biology. The cooler temps slow down the coffee cherry's maturation and ripening. The plant uses this extra time to develop more complex sugars. Sometimes this can mean...

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That which sustains us...

That Which Sustains Us... Sustainability is an important concept in the specialty coffee world and I think, has equal importance to our good works and universal contracts we honor in our daily lives. Let's look at the first definition of sustainability as it applies to specialty coffee- sustainability ensures what we (in the industry) do is not harmful in any way to our environment, ecological balance or to the farmer or community of farmers in which we strive to uplift.  A broader definition of sustainability and the one you may be surprised to read is the focal point of this announcement: Sustainability (noun)- the ability to be sustained, supported, upheld, or confirmed. As some of you know, my commute to...

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Organic Acids in Coffee in 95 seconds or less...

One pesky test of the Q exam has to do with Organic Acids and Chemistry of Coffee. In a nutshell (or a coffee husk) we broke down five of the most prevalent acids found in coffee, differentiating between their tastes, and what happens in the roasting process to each of them. The five acids we tested for were Citric, Acetic, Quinic, Malic, and Chlorogenic. We were given a control sample of coffee along with a cup of coffee having the added acid, as a means of comparing. Side-by-side it was easy to differentiate between the control and additive, an easy pass. So here we go... Citric Acid is known for having a sour and fruity taste to it and found in fruits...

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