A: Achieving consistent quality requires a diligent, committed effort due to the variability of coffee crops, working closely with skilled Salvadoran suppliers who have learned our requirements over many harvests. The flavor of Salvadoran coffee is mild, with good balance, medium body, sharp acidity and a hint of sweetness. Cup after cup, our 5 independent tasters evaluate the flavor performance of many samples of individual coffees. We have mastered the art of creating blends that capture the desires of our valuable consumers.

A: In appearance roasted beans can range from light brown with a dry surface, to dark brown with an increasingly oily surface, to black with an almost greasy look. The oil on the surface of the beans is a sign of freshness. Dark roast results in the release and caramelization of sugars, starches and other compounds from the core to the surface of the bean, which imparts a shiny or oily appearance and ebony color. The true flavor characteristics of the coffee become muted and result in a more intense and narrowed flavor sensation on the palate. What you see on the surface is not actually oil, but starches in the beans that have been released by the dark or French roast. Lighter roast coffees do not release any oil on the surface of the beans. We use the most advanced packing process so that we can preserve the freshness of our coffee.

A: "Darkness does not always indicate richnes.The French is our darkest roast. Dark blends tend to have prominent smoky taste.

A: Giving Tree Coffee has naturally occurring flavors. The hints are subtle, but some coffees have very distinctive characteristic-fruity, earthy, spicy, sweet, etc. We prefer these flavors to artificially flavored coffees. If you would like a flavored coffee, you can easily add flavors by using flavored creamers or extracts to your coffee.

A: Caffeine is altered very little by the roasting process. Coffees at any degree of roast contain roughly the same amount of caffeine (60-180 mg per cup). A single shot of espresso contains less caffeine (90-120 mg) than a regular cup of coffee because it is made with less ground coffee. Perhaps the most important thing to know about coffee and caffeine is that the strength of a coffee's taste has little or nothing to do with how much caffeine it contains.

A: Storage is integral to maintaining your coffee's freshness and flavor. It is important to keep it away from excessive air, moisture, heat, and light -- in that order -- in order to preserve its fresh-roast flavor as long as possible. We recommend that you keep a week's worth of coffee in an airtight container at room temperature. It is important not to refrigerate or freeze your daily supply of coffee because contact with moisture will cause it to deteriorate. Instead, store coffee in air-tight glass or ceramic containers and keep it in a convenient, but dark and cool, location. Remember that a cabinet near the oven is often too warm, as is a cabinet on an outside wall of your kitchen if it receives heat from a strong afternoon or summer sun. Whole beans will keep up to four weeks, but ground coffee should be brewed within a week or two. Buying small amounts frequently and grinding your own beans is the best way to enjoy fresh coffee. If you've purchased a large quantity of coffee that you will not use immediately, small portions, wrapped in airtight bags, can be stored for up to a month in the freezer. Once you have removed them from the freezer, however, do not return them. Instead, move them to an air-tight container and store it in a cool, dry place.

A: There are many methods for brewing a fine cup of coffee-no single technique is right for everyone. The method you choose for brewing your coffee should be based on your needs and your unique coffee preferences.

1. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.
2. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot, never use hot water.
3. Stir your brewed coffee after all the liquid has passed through the filter, to homogenize the flavors.
4. If the coffee is not to be served immediately after brewing, it should be poured into a warmed, insulated thermos and used within the next 45 minutes. Never reheat your coffee.

A: We give preference to shade-grown and ecologically grown coffees and we seek those cooperatives that have been certified or meet the certification standards. Some cooperatives have great coffee that is shade and ecologically grown, but are not certified. We also buy from these cooperatives, especially if their quality is superb and the income can help them gain the certification.

A: Not all Salvadoran growers are eligible for Fair Trade certification. Gourmet coffees such as the ones we use command prices well above those prices Fair Trade establishes. We invest all of our profits back into the communities, to release them from their economic, social, and physical poverty, and to enable them to become fulfilled human beings. Our mission goes beyond the goals of Fair Trade.

A: Until recently the term “organic” was used by many of the small farms growing gourmet coffee. The altitude and the colder weather lent itself to fewer insects and pests that bothered the coffee. Also due to the location of the coffee trees or bushes and the way they are grown at altitude they did not lend themselves to commercial or mechanical irrigation or spraying. The result was that many of the growers would refer to their crop as organic. Now however, the law has changed and only “CERTIFIED ORGANIC” coffee may be labeled as organic. While nothing has changed for the growers, many can not afford or choose not to pay for the certification. American coffee companies are allowed to use these terms when only 15% of their coffee contains “organic” coffee. We could use 15% “organic” coffee in our blends and label our coffee as “organic”, but we have chosen not to take this route since we want to be 100% transparent with our customers. We can assure you, the coffee we use is the best Salvadoran available. We give preference to cooperatives that produce shade-grown and organically grown coffees. We buy from these cooperatives, especially if their quality is superb and the income can help them gain the organic certification.

A: It could be both. If you cannot place your order online please contact us. If you are experiencing problems with your shopping basket not holding your items as you shop, make sure that you are allowing "cookies" in your browser's security settings.

A: Your personal information, including credit card details, is protected by industry standard SSL (Secure Socket Layer) technology. This encrypts all data transfers between your browser and our server. PayPal Buyer Protection is offered as a way to make our online trading community even safer and more secure.

A: We ship domestic packages using Priority Mail and the delivery time will vary from 2 to 3 business days from the date your order is shipped. We make every attempt to deliver our subscriptions so that you receive your coffee at the beginning of the month.

A: We can provide tracking and delivery confirmation on our orders. Please contact us and let us know if you want to receive delivery confirmations. We follow a tight process that has provided us with 100% accuracy with all our shipments.

A: We roast and package your orders the same day to ensure freshness. A one-way valve allows carbon dioxide to escape from the pouch as freshly roasted beans cool in the bag, and the three-layer laminate protects the beans from oxygen, sunlight and moisture. We take freshness very seriously. It is only by roasting and shipping the same day that we can be sure that you enjoy the exotic flavors of our coffee-you can taste the difference. Once a month we ship right to your doorsteps, it is the freshest of the fresh. With a recurring order, you can ensure uninterrupted service.

A: All of our coffees are 12 oz. If we sold one pound bags, with the packaging material, the packet would qualify as a 2 lb package. This would increase our shipping charges, making our product less competitive.