Combscoffee.com Website Review

Aquaponics — combscoffee.com

We’re experimenting with growing coffee using our solar powered aquaponics system, which is housed within a shaded greenhouse that we built in Corinth Texas. Our goal is to establish simple, sustainable growing systems that could work anywhere. We currently have 2 - 275 gallon fish tanks, containing: B , Catfish, Bluegill and Tilapia. We have 3 different growing systems using 3 different pumps to see what works best. We are currently favoring our Chinese Catimor varietal that is growing in clay pebble media on a syphon system. We also have coffee plants growing in traditional organic soil and have been using water from the aquaponic system to feed them.

Aquaponics

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Coffee s — combscoffee.com

Great coffee begins with p ionate ers--and we have discovered some truly talented ers during our origin trips. It is an absolute joy to see first-hand how each family owned and micro-mill operate. The region, soil, rain-fall, shade level, altitude, varietal, pickers, processing equipment, drying method, etc., all play a role in how the coffee turns out. It is remarkable to watch each er orchestrate their resources and develop their coffee with all of these elements hanging in the balance. Our favorite coffees reside in high altitude, equatorial climates, with rich volcanic soil (i.e., 1500-2200 meters). The biodiversity within the soil is key to keeping the coffee plants healthy and biologically sustainable. Some ers use banana trees and or plantains for shade and nutrition; others plant their coffee among large indigenous trees and other cash crops. Some s offer several cultivars from all over the world, others stick to one or two. Some use modern: wet and pulped natural processing methods, and mechanical drying equipment -- while others stick to traditional wet-hulled and dry processing methods. These and many other more subtle details make each coffee look, taste, smell and feel very different. Our flagship coffee is our Kenya AA, SL28, Hard-bean Arabica Coffee. This coffee is grown at a family owned located on Mt. Kenya, between 1600 and 2000 meters; at this altitude the coffee beans develop slowly and become physically harder than lower altitude coffee, hence the term: 'Hard-bean Arabica' (generally the higher the altitude, the richer the flavor). This estate also employs wet processing methods to enhance the clarity and acidity. The SL28 varietal is the most popular Kenyan AA coffee and is famous for its bright acidity, g fruit/citrus fruitiness and smooth mouth-feel. Costa Rica also offers a wide array of wonderful family owned s and micro mills throughout the West valley, Central valley and Terrazu regions. Each region offers many different cultivars, as well as a variety of processing methods (e.g., washed, double washed, naturals, honeys, etc.). This large volume of diversity affords us an infinite supply of high quality micro-lots from countless world cl s. Flavors range from sweet, raw sugar with plum and raisin, to more tropical fruit, baking spices, and a few with a nuttier flavor -- all of which are very smooth and tend to have a mild to moderate level of acidity. Some of the darker roasts offer wonderful chocolate or caramel tones with a smooth, ery body. Ethiopia is said to be the mother of all coffee. They consume almost half of the coffee that they produce and have the largest variety of Arabica species than any other country. Their rich coffee culture and p ion for naturally processed coffee make them the world leader in coffee production. They are historically known for their dry processing methods; however we have seen several new micro-mills and processing methods coming on-line in recent year. Our wet processed Yirgacheffe offers stark contrast between the prototypical naturally processed heirloom varietals. Photos don't do these ers justice; but here are some photos that help illustrate the coffee production process which should help give you some perspective.

Coffee s

Contact/Directions/Wholesale — combscoffee.com

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Drop US A LINE, Coffee roasters are also good listeners: (940)703-4535

Fine Cacao/Chocolate — combscoffee.com

Combs’ Coffee makes pure chocolate too! We only use fine Trinitario or Criollo cacao and organic cane sugar… that’s it. Our cacao is carefully roasted using our solar powered coffee roaster. We then remove the husk, mélange/conch the chocolate for several days, temper, mold and package our two ingredient bean-to-bar chocolate right here in our shop. Our elemental chocolate making process makes for incredibly smooth chocolate with a rich, flavorful, taste and texture, unlike anything we have ever had before. Our cacao husk tea is a fantastic byproduct of the winnowing process and is equally wonderful.

Fine Cacao/Chocolate