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Growing coffee is a lengthy process, taking an average of 4 years from seed to harvest. For this reason, there has been extensive investigative and experimental input by the buyer, grower or both, to produce a coffee with such unique characteristics. These coffees are harvested from a particular plot of land, band of altitude and processed in a separate way from the rest of the coffee from the farm, to amplify their special qualities. These coffees are not only unique in quality and flavors, but are also un

MICROLOT COFFEE IS THE PURPOSEFUL STUDY OF THE INNOVATIVE PROCESS BY A FARMER to use, grow and preserve coffee trees in an environmentally and socially sensitive way. A micro lot coffee is harvested in a similar way to conventional coffee, but grows from an individual tree rather than a group of trees. A microlot tree is smaller than the conventional farm harvest size, however it is not smaller in size than standard coffee. In contrast to a conventional coffee harvest where the same tree is harvested contin

A microlot coffee contains an extra amount of sweetness than a conventional coffee and coffee harvest due to the more limited production area. The flavor profile of a microlot coffee is strongly influenced by the genetic makeup of the farmers or co-op. While conventional coffee typically exhibits a sweet taste, a microlot coffee may develop a mellow, buttery or oily flavor that is distinctive to the unique cultivar(s) from which it was grown. Microlot coffee is not generally processed by roaster to the same

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