Gourmet Coffee Collection

ADVENTUROUS
Snickerdoodle

Medium Light Roast with notes of cinnamon, vanilla and caramel. Enjoy aromatic Snickerdoodle.

CHAMPION Breakfast
Blend

Medium Roast with sweet citrusy acidity with notes of vanilla, brown sugar and chocolate.

CHAMPION Breakfast
Blend (Decaf)

Medium Roast Decaf with sweet citrusy acidity with notes of vanilla, brown sugar and chocolate.

CHAMPION Breakfast
Blend (Organic)

Medium Roast Organic with sweet citrusy acidity with notes of vanilla, brown sugar and chocolate.

FEARLESS Highlander
Grogg

Medium Roast with notes of butterscotch liquer, caramel, and hint of hazelnut. Enjoy our Highlander Grogg.

MAJESTIQUE French
Roast

Extra Dark Roast with full caramelization of natural sugars in the bean. Rich, bold and full bodied.

MAJESTIQUE French
Roast (Decaf)

Extra Dark Roast Decaf with full caramelization of natural sugars in the bean. Rich, bold and full bodied.

MAJESTIQUE French
Roast (Organic)

Extra Dark Roast Organic with full caramelization of natural sugars in the bean. Rich, bold and full bodied.

SUPERSTAR Heroes
Roast (Organic)

Medium Dark Roast Organic with exquisite Vienna Roast method, slight sweetness.

VALOROSA Italian
Roast

Dark Roast with notes of bittersweet dark cocoa and toasted marshmallows.

CHAMPION Breakfast
Blend (Organic)

Medium Roast Organic, sweet citrusy acidity with notes of vanilla, brown sugar and chocolate.

MAJESTIQUE French
Roast (Organic)

Extra Dark Roast Organic with full caramelization of natural sugars in the bean. Rich, bold and full bodied.

SUPERSTAR Heroes
Roast (Organic)

Medium Dark Roast Organic with exquisite Vienna Roast method, slight sweetness.

ORGANIC COFFEE BEANS

The term "organic coffee" refers to coffee that is grown without the use of synthetic pesticides, herbicides, and fertilizers. Instead, organic coffee is cultivated using natural and environmentally friendly methods. The origins of organic coffee are closely tied to the broader organic farming movement, which emerged in the mid-20th century.

The development of organic coffee can be traced back to the 1970s. The organic farming movement sought to promote sustainable and ecologically sound practices, emphasizing soil health, biodiversity, and the well-being of consumers, farmers, and communities.

Organic coffee cultivation typically involves:

• Natural Pest Control: Farmers use companion planting, natural predators, and other techniques to control pests instead of relying on synthetic pesticides.
• Composting and Natural Fertilizers: Organic coffee farms often use compost and natural fertilizers to enrich the soil and promote healthy plant growth, avoiding synthetic chemical fertilizers.
• Crop Rotation: To maintain soil fertility and reduce the risk of pests and diseases, organic coffee farms may implement crop rotation strategies.
• Biodiversity: Organic coffee farms often prioritize biodiversity, planting a variety of crops and trees to create a more resilient and balanced ecosystem.
• Certification: Many organic coffee producers seek certification from organizations such as the United States Department of Agriculture (USDA) or other international certifying bodies. This certification ensures that the coffee meets specific organic standards.

Today, organic coffee is a significant segment of the coffee market, and many consumers actively seek out organic options due to concerns about environmental sustainability and a desire to support more ethical and ecologically friendly agricultural practices.

HEROES.com organic beans are purchased from coffee farms certified organic.

CHAMPION Breakfast
Blend (Decaf)

Medium Roast Decaf, sweet citrusy acidity with notes of vanilla, brown suger and chocolate.

MAJESTIQUE French
Roast (Decaf)

Extra Dark Roast with full caramelization of natural sugars in the bean. Rich, bold and full bodied.

THE DECAF PROCESS

The Mountain Water Process is a method used to decaffeinate coffee beans without the use of chemicals like traditional decaffeination processes. This method is also known as the Swiss Water Process, and it's considered a more natural and environmentally friendly approach to decaffeination.

This is the process used for HEROES.com DECAF Gourmet Coffees.

Here's an overview of the Mountain Water Process:

• Green Coffee Soaking: The process begins with a batch of green (unroasted) coffee beans. These beans are soaked in water to create a green coffee extract.
• Green Coffee Extract Filtration: The green coffee extract is passed through activated carbon filters. These filters are designed to capture and remove caffeine from the extract. The activated carbon is selective to caffeine, allowing other compounds that contribute to the coffee's flavor to remain in the extract.
• Flavor Retention: The filtered green coffee extract, now containing the coffee flavor compounds without caffeine, is used to soak a new batch of green coffee beans. Since the extract already contains the flavor elements, only the caffeine is extracted from the fresh batch of beans, leaving the flavor intact.
• Repetition: This process is repeated until the desired level of decaffeination is achieved. The Mountain Water Process is known for maintaining the coffee's original flavor profile more effectively compared to some chemical decaffeination methods.
• Drying and Roasting: Once the decaffeination process is complete, the decaffeinated beans are dried and then roasted just like regular coffee beans.

The Swiss Water Process is certified organic and kosher, making it an attractive option for those who are concerned about the use of chemicals in decaffeination.

Decaffeinated coffee processed using the Mountain Water Process is widely available, and it is often labeled as such to appeal to consumers seeking a chemical-free decaffeination method.

Roast Profiles

Extra Dark, Dark, Medium Dark, Medium, and Medium Light roast beans all offer distinct flavors and roast profiles. There is no standardized definition of light, medium, and dark roasts. The best roast level for you will depend on your personal taste.

EXTRA DARK ROAST

Extra dark roasted beans are roasted for longer than light, medium, medium dark, and dark beans. They’re almost always roasted past the second crack of the bean. See below for more specific information about roasting past the first and second crack of the bean. This results in quite an oily bean with low acidity levels and deep, dark flavors.

Extra dark and dark roasted beans tend to create coffees with nutty, caramel, and chocolate flavors. Coffees prepared with dark roasted beans are richer in flavor than light roasted beans. This is one reason why dark roasted beans are usually recommended for cold brewing, a process that typically results in a mellower, sweeter coffee.

 Most of the individual flavors of dark roast beans are roasted away during the longer roasting process, but dark roast coffees still offer a rich depth of flavor. This flavor comes from the roast profile rather than the bean itself. If you want to balance flavor with body, medium roast beans may be a good fit.

DARK ROAST

Dark roasted beans are also roasted longer than light, medium, and medium dark beans. But they're roasted less time than extra dark. Dark roast process and results are almost identical to the Extra Dark roast, including flavors, and richness.

MEDIUM DARK ROAST

Medium dark roasted beans are another middle ground bean. They’re roasted for just a few minutes longer than a medium roasted bean, usually until the second crack. This stage indicates that the coffee is fully developed.

Medium dark roasted beans have less acidity than light and medium roasted beans, and a deeper, more complex roast profile. They serve as an introduction to the fuller-bodied flavors usually found in darker roasted beans, but they offer more of the bean’s original flavor than dark roasted beans.

Medium dark roast beans are a good choice for people who enjoy the deeper roast profile of dark roasted beans but miss the variety of flavors and aromas that can be found in lighter roast profiles.

MEDIUM ROAST

Medium roast coffee beans provide a middle ground, or a balance, between lighter roasts and darker roasts. They balance acidity with body to create coffees that showcase both the flavor of the bean as well as the depth of a slightly darker roast profile.

Medium roasted beans are roasted somewhere between the first and second crack. Medium roast beans also typically produce the sweetest cups of coffee. When coffee beans are medium roasted, the natural sugars in the beans have enough time to develop without burning or becoming bitter. In the US in 2020, 51% of consumers bought medium roast beans, making medium roast the most popular roast level in the US at the time.

Medium roast beans are popular because they’re less intense than light roast beans, but they don’t completely lose the individual aromas and flavors of the natural coffee bean. Their rounded flavor profile makes medium roasted beans a versatile choice for lots of different types of coffee.

MEDIUM LIGHT ROAST

Medium Light roast is very similar to a Medium roast, as it also provides a middle ground, or a balance, between lighter roasts and darker roasts.
Medium Light roasted beans are also roasted somewhere between the first and second crack.

Medium and Medium Light roast beans typically produce the sweetest cups of coffee.

FIRST AND SECOND CRACK STAGES OF ROASTING

In coffee bean roasting, "First Crack" and "Second Crack" are crucial stages that signify the progress of the roasting process and have a significant impact on the flavor profile of the coffee.

First Crack: This is the stage in the roasting process where the beans start to expand and crack audibly. It typically occurs around 385°F to 400°F (196°C to 204°C) internal bean temperature. During first crack, the moisture inside the beans begins to evaporate rapidly, causing the beans to expand and crack open. This release of pressure creates an audible cracking sound, similar to popcorn popping. First Crack is often seen as a milestone in the roasting process, marking the transition from light to medium roast profiles. The flavors at this stage are characterized by brighter acidity, pronounced aroma, and a lighter body.

Second Crack: Second Crack happens at a higher temperature, usually between 435°F to 446°F (224°C to 230°C) internal bean temperature. During Second Crack, the cell structure of the beans breaks down further, resulting in a second, more rapid cracking sound. This stage is associated with darker roast profiles, such as medium-dark to dark roasts. The flavors developed during Second Crack include more caramelization and the emergence of richer, deeper notes. However, it's important to note that going beyond Second Crack risks over-roasting the beans, leading to the loss of origin characteristics and the development of bitter or burnt flavors.

Understanding these two stages is crucial for coffee roasters as they provide important cues for achieving desired roast profiles and flavor characteristics in the final cup of coffee.