Gone are the days of slapping a stamp right on the coffee bag and sending it in the mail (but we wish we still could). Nowadays, shipping can be tough for small businesses! We work hard to get our customers the best shipping deal possible and charge only what it costs to ship, not pad the price.
However, we can see how this might not appear very straightforward to our customers, when adding coffee to your cart. So we’ve developed this shipping guide to illustrate how we determine your shipping charge. We update the prices about once a year when USPS does, so the chart below is current for 2017.
If shipping 7# or less, USPS Priority Mail is the fastest and most affordable shipping method to get fresh coffee from our roaster to your mailbox in just a couple days!
There are a few price points which make shipping most economical - for example, 4 lbs. of coffee fits in a Medium Flat Rate Box which costs $13.60. As you can see below, it might make more sense to order 3#, 5#, or 6# (depending on how much coffee you guzzle and how fresh you need it to be).
- 1-2# ship in a padded flat rate envelope for $6.80
- 3# ship in a Regional A box for an averaged flat rate of $8.50
- 4-6# ship in a Medium Flat rate box for $13.60
For orders 7# and over, it gets a little trickier, because there aren’t any flat rate boxes large enough to accommodate big coffee orders. We typically ship these orders via UPS (sometimes a USPS Regional B) and the price depends on your location, so we’ve had to input an average price (starting at $13.65 for 7#) into our online shipping system. If you are trying to order a large amount of coffee, it may be more affordable to contact us directly. In that case, feel free to email your order to email@example.com, and we can process your order and payment over the phone and/or by email.
We hope this helps! Let us know if you have any questions.
Enjoy your last few days of summer (aka Lake House Blend) - we can't wait to start drinking Harvest Blend. The first batch is fresh out of the roaster, just in time for Fall!
-The Vista Clara Team
Here's our tried-and-true method for amazing cold brew coffee using the Toddy system. We have experimented with different grinds and brew lengths to get the perfect taste! We think the 18-hr brew is best, which is convenient timing as well - start a batch around 1pm-3pm to enjoy with breakfast the next morning.
Dave's Perfect Cold Brew Method:
The concentrate is very strong, similar to espresso, but less acidic and very smooth. Clean the filter by rinsing with water (run the water opposite the way it was drained). If cleaned well and dried between uses, the filter can be used at least ten times.
We sell the Toddy maker with one pound perfectly ground - shop here.
Wishing you all a great weekend (with of lots of cold brew)!
-the Vista Clara Team
Our Costa Rican coffee is a reserve bean from Santa Elena Estate, a farm in the Tarrazu region owned by Luz Marina Trujillo (Dave’s sister-in-law). It’s a superb coffee and a staple in many of our blends.
Trujillo says that the complex flavors in the coffee are “characters” from Mother Nature, enhanced by Santa Elena’s ideal location. To maximize these elements and keep the coffee tradition alive for future generations, the farm uses sustainable practices for coffee growing, such as composting, weed control with machetes instead of chemicals, and making sure the river stays clean. Trujillo is very proud of the large worm beds, which help create plenty of rich compost. At 5,000 feet altitude, Santa Elena enjoys plenty of shade, volcanic limestone soil, and a good mix of light rain, sunny days and cool nights – ideal coffee growing conditions.
The farm community is a great environment as well – the workers are paid a premium and treated like family. At any time, there could be between 450-700 pickers on the 2500-acre farm, many of which have living quarters there. Dave remembers everyone being friendly, hospitable, and above all, happy while working.
The process is labor intensive; there are no shortcuts taken at Santa Elena. The workers pick only ripe cherries, rotating between the trees during the harvest season, November through February. The pulp (red outer skin) is removed, and the beans are bathed for up to two days, then washed and either patio dried outside or in wood fire dryers.
The beans are graded for size, weight and color, and we purchase the highest quality available – you can see “SHB EP” (Strictly Hard Bean, European Preparation) stenciled onto the Costa Rican burlap bags stacked here at the plant. This means that the coffee was grown at a high altitude (which produces a denser, richer bean), and the raw beans were sorted by hand.
Dave and Joan have visited Santa Elena multiple times – most recently, in 2015 when Dave broke his leg and the farm tour was cut short. On an earlier visit in 2003 however, Dave brought back a few coffee cherries to be planted back at home. One of these trees has grown surprisingly well in our front office, and we have made an annual tradition of harvesting these cherries and planting 30+ new Costa Rican coffee trees, which we send home with our awesome customers.
The full, rich flavor of our Costa Rican coffee is due to the care taken in every step of the process, from farm to cup.
You'll know the difference when you taste fresh roasted, great quality coffee. Curious to know more or try it for yourself? Stop by the plant or click here to shop online.
Wishing you a great summer weekend with lots of good coffee!
-the Vista Clara Team
We are kicking off camping season with a GIVEAWAY! There’s nothing better than a great cup of coffee in the great outdoors, and we want you to take our coffee camping with you! One happy camper will win three (3) one-pound bags of coffee.
Enter by telling us in the Comments below (and/or on FB or Instagram for extra entries) where you would take your coffee camping if you win.
Share the posts or tag your friends so they can have a chance to win also!
Earn extra entries by submitting a photo of your favorite coffee and camping moment! Upload your photos here for 5 entries. We’ll share our favorites this summer in more camping/coffee features! Limit 10 entries per person.
Open from 5/23/17-6/6/17 to U.S. residents age 18 and older. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook or Instagram. Winner may pick up the coffee at our facility or have it shipped to them free of charge. Winner will be notified and have 3 days to respond or it will go to the next person in line.
Last Saturday Dave and Craig headed down to the annual SCA Coffee Expo in Seattle.
The event was a great opportunity to catch up with old friends and new trends!
We were able to check out tons of innovative coffee machines and brewing techniques, from cold brew to espresso machines and, for the factory, different systems to carry and dispense roasted coffee. There were even some Kenyan dancers to round out the experience!
Speaking of Toddy, we are planning on keeping our fridge stocked with cold brewed coffee all summer long, starting in June, so stop by to sample our favorite cold brew blends and talk Toddy.
38,000 pounds of green beans.
3 weeks and around 4000 miles
through the Panama Canal and up the coast to Seattle.
150 pounds each,
Stacked 15 feet high.
Drinking 600 pounds per week,
This will last us about 12 months.
We are proud to provide our customers with this premium coffee straight from Santa Elena, a farm owned by Luz Marina Trujillo, Dave's sister in law.
Stay tuned for more details!
Thanks for stopping by our blog!
If you get the chance, please do stop by in person. We would love to say hi and show you around the plant.
Shop here to try this varietal.
Try it out and impress your friends on St. Patrick's Day!
Dave's Famous Irish Coffee:
There's plenty of time to pick up a pound or two of our Irish Coffee Blend and perfect your skills before St. Patty's Day.
For our Irish coffee mini photoshoot, we used the very glasses in which Dave and Joan would serve their Irish Coffee to their guests, back in the day. "We used to be known for these," Joan reminisces as we whip the cream for the garnish.
On their second date, Dave made an Irish Coffee for Joan. He says Joan might possibly have married him due to those Irish Coffees. :) At the time, Dave was selling the La Peppina handheld lever espresso machine out of their shop and this is what they used, with the espresso blend, to make the Irish Coffees. Fast forward a few years and it became tradition for the Stewarts to enjoy Irish Coffees on Christmas Eve as well.
We recommend strong brewed coffee or espresso for the recipe, but the Aeropress should work great too.
Happy St. Patrick's Day!
We are frequently asked about proper coffee storage, so here is Dave’s advice on keeping coffee fresh.
In a nutshell: first, begin with fresh roasted coffee; and second, protect the coffee from heat and oxygen as much as possible to preserve its natural oils and flavor.
Fresh roasted beans are, of course, the first and most critical step. Stay away from a product that has been sitting on a shelf for months! At Vista Clara, we roast to order, then pack whole beans (or ground coffee upon request) in a sealed bag with a one-way degassing valve. The coffee will gas off for at least 48 hours after roasting, so this one-way valve allows coffee gas and any excess oxygen in the bag to escape, while keeping the outside air from getting into the bag.
Since coffee beans have a lot of natural oil, heat is the enemy. Keeping coffee in a cool, dark place helps maintain those fresh qualities. Therefore, our opinion is that refrigerating or freezing does indeed help keep the coffee fresh if you’re storing for long periods of time (we’d say more than a month). Coffee doesn’t freeze solid, so you can use it immediately after pulling from the fridge or freezer. Once opened, it’s best not to return the bag to the fridge.
This is our recommendation for most brewing methods. However, where espresso is concerned, the elements of a good extraction, and in this case the grind of the coffee, is so critical that storing a bag in very cold temperatures could affect the humidity of the coffee, and may result in a poorer quality espresso shot.
Simply put, it’s always best to get fresh coffee when possible and store for short periods of time in a cool, dark place. For long periods of time, put the unopened bag in the freezer until ready to use.
Do you have more technical coffee questions for Dave? Send us an email! (firstname.lastname@example.org)
Happy New Year!
Grind matters a lot. The proper grind allows you to maximize your yield, or cups per pound, from your coffee.
We personally prefer brewing methods that allow for a finer grind and thus more flavor and cups per pound. Some examples of this are AeroPress, espresso machines, or one of our favorites: a pour-over with the Melitta cone filter. This brewing method will yield 80 cups to the pound!
Our in-house grinders are precision Swiss-made grinders with burrs made of hardended steel. They allow the best grind possible.
For home grinding, the key is a grinder with precision capabilities to get the proper fine grind for your brewer. If your grind is too coarse, you lose a lot of flavor, so you’ll have to compensate by using more coffee to get the right strength.
We have experimented and taste tested different grinds with many coffee systems to determine the optimal grind for each. Whether you prefer to grind your own coffee by the cup or have us prepare it for you, we’re happy to share our expertise and help you fine tune your process to get a consistently awesome cup of coffee!
Note* The scale for the above infographic (3-8) is based off from our coffee grinders at the roastery.
Each one is unique and handmade by Krishna Nepali and his family. All of our proceeds go back to the Rescue Training and Development Center and Krishna's family.
About Krishna: he makes these colorful bags on his treadle sewing machine and sells them to support his family in Kathmandu, Nepal.
About RDTC: a non-profit organization in Kathmandu which "teaches women to sew and run a tailoring business so they can become self dependent and empowered. Our students are unprivileged, poor and low caste. Some are also widowed, conflict affected, divorced, bonded labor, disabled, deaf, dumb, and orphaned. Our students also learn healthy nutrition, healthcare, cooking, knitting, bead work, time management, public speaking, Bible study, leadership, and many other valuable skills and character qualities." Quote from RDTC website - click link to learn more about the program.
Stop by the factory today to browse our selection!
Freshly roasted coffee isn't just a product we offer. It's an experience we want to share with you. And with every great experience, there comes a story. This is our story and we invite you to be a part of it.