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COFFEE ROASTING

Growing up in the Philippines, Guia learned to roast coffee beans in a skillet. She missed the fresh roasted flavor, so in 2003 we decided to start roasting our own coffee. Technology has improved since the days of using a skillet, as you can see from the photo on the right below. The fresh roasted coffee doesn't have the bitterness that can be found in cheaper, ground coffees - probably because the beans become acidic after roasting if stored at room temperature (we always freeze ours after roasting if not using them immediately).

We buy only organic coffee beans, most of which are certified as Free Trade. We are happy to brew you a pot of our fresh roasted coffee - we will even show you the roaster if you are interested. We have found that the flavor of the fresh roasted coffee is richer than the flavor of the already roasted beans we previously bought, leading our guests to often-times comment on the good quality of our coffee.

Green coffee beans. Roasted coffee in roaster.
Green coffee prior to roasting. Roasted coffee still in the roaster. the compartment on the right contains a screen that holds the chaff produced in the roasting process.

 

Darson and I were thrilled to be able to first share with you news of Darson being pregnant. This has been a wonderful trip on this 6th anniversary. We are happy to wind it up with a stay at the Greenhouse. Thanks so much for your kindness, hospitality, and wonderful food.

Kevin and Darson 
 Carbondale, IL