Coffee is a Spark~ 


The world of Specialty Coffee has grown enormously in the past twenty five years. Improvements in agriculture, roasting and packaging now allow an incredible variety of great origin coffees, blends and flavors to be available to the customer.

For many of us coffee is the wake up call or the conversation with dessert. In coffee houses and homes across the United States coffee is presented in many forms to satisfy the thirsty connoisseur. Drip, press, espresso, latte, cappuccino, blended to name just a few. Coffee like no other beverage created, is prepared and enjoyed differently throughout the world. It is Coffea Arabica that has been the spark that has changed and continues to change human kind. From its discovery and first cultivation in what today is Yemen, coffee has transformed life, culture, religion, trade, business, and in many ways is the a product that truly brings us together on this little planet called Earth. At Morning Glory Coffee & Tea, Inc.® we are very fortunate to share our coffees with visitors from around the world. We believe that whether you are entertaining at home, traveling or in your favorite coffee shop, the only wrong way to drink coffee is to not drink it at all. The rules are that there are no rules except to enjoy your coffee how you like it. With this in mind we should also share in the wonder that is coffee, by celebrating and better understanding its origins.

So here we are, midstream in an epic voyage starting in 1000AD with the first cultivation, spanning the ages shifting how people pray, enlightening and pulling us out of the dark ages,

Be sure to enjoy your local roasters and Morning Glory Coffee & Tea, Inc.® signature blends for what they are; handcrafted, well balanced coffees that marry the best attributes of the origins they are working with. Avoid commercial blends that are maintaining the status quo for bad taste and be leery of the roaster that mislabels or uses an origin as a marketing ploy.

The current coffee market is filled with a confusing mix of labels and marketing schemes that tempt us to pay an extra premium for our daily brew. Specialty, gourmet, single origin, organic, shade friendly, fair-trade, the list seems to be endless. Because coffee is so deeply embedded in our culture, there is no simple answer to this question. There is, however, one distinct difference between commercial coffee and coffees labeled “Specialty”. Commercial coffee is of lower quality on every level. The coffees that are used in the major grocery brands are primarily purchased on the coffee futures exchange in New York City and London. The coffee traded in New York is all Arabica Species and is referred to as C grade; the lowest certifiable grade in the industry. Coffee traded on the London market is Robusta Species. Robusta is the second most used species of coffee in the world. Found in the 1890’s in Central Africa, Robusta is now a large part of commercial coffee production. Robusta is easier to cultivate, is more resistant to insects and disease and has twice the caffeine of Arabica coffees; Robusta is also very cheap to purchase. Although Robusta does have a place in some espresso blends its major problem is a horrible taste profile. Especially in times of record high prices for Arabica like this past year, Robusta is used as a blender to lower the price of commercial coffee products. Low prices equal bad taste on many levels.
The truth is in the cup~