“The art of roasting is developing the flavor, the science is repeating it.”
Phil Beatie – Master Roaster

BigFoot Java® is committed to serve the highest quality of coffee available. Customers demand the smoothest coffee around, and BigFoot Java® serves a proprietary blend that keeps customers coming back time and again. To create the perfect cup of coffee, Certified Baristas start with the very best beans.

Growing the Perfect Bean

Creating the perfect cup of coffee starts high in the mountains where seedlings are first nurtured in the security of the nursery.

When the beans have grown to the point of surviving on steep mountainsides above 3,500 feet, they are transplanted. It takes equal amounts of rain, sun and clouds, and five long years before they produce the first crop.

BigFoot Java® Only Serves the Highest Grade of Bean

BigFoot Java® buys the highest grade of bean — Arabica beans.

Arabica beans are hand picked and harder to grow than Robusta beans, which are used for low-grade blends. Each ripe cherry (the fruit that becomes the bean) picked boasts complex flavors. They then undergo the pulping process, where they are pulped, allowed to ferment in a clean water bath for 7-24 hours, and then dried. The green coffee beans are meticulously graded by hand, sorting for size, color, weight and defects.

Coffee Growing Regions Offer Insight to Coffee Flavor

Coffees are as individual as we are.

The farmer breeds their coffee plants over years to accentuate a particular flavor, setting their coffee apart from any other farm. Soil, altitude and climate dramatically impact the flavor of the coffee. While Colombian and Costa Rican coffees are typically medium to light bodied, low in acidity or smooth, Kenyan and Ethiopian coffees are medium bodied, sparkle in the cup, and may taste like black currants. Coffee is only grown between the Tropic of Cancer and Capricorn and Hawaii. Coffees are known by estate, region, or country of origin.

BigFoot Java® ‘s RoastMaster Determines the Nuances of Coffee Beans

Our proprietary blend is smooth and tastes light, yet rich.

BigFoot Java® ‘s RoastMaster takes exacting steps to select the right beans for our proprietary blend. Coffees from around the world are cupped side-by-side, and only the best selected. Professional coffee cuppers use terms like body, flavor and acidity to describe the taste of each coffee, while the body of coffee describes how the coffee feels in the mouth, heavy or light. Terms like nutty, fruity, winy or earthy are used to describe the flavor; and acidity is known as sparkle and tang.

Careful Roasting Creates the Perfect Coffee Bean

Our skilled RoastMaster determines how individual coffee will react to the intense heat of the roasting process.

Once the coffee has been cupped, coffee is blended to create a consistent flavor that will never change. If roasted too long, charred smokiness will mask the subtle nuances of a blend. If under roasted the natural sugars in the coffee bean will not fully develop into the sweet caramelized oils that we enjoy in a well-roasted coffee.

Bean density, moisture content, size, and many other factors are assessed by our RoastMaster to reach the ultimate flavor desired. While the roaster personally works to find just the right roasting steps for specific beans, scientific advancements come to play to ensure that the degree of roast, moisture loss and weights are exactly where they should be each and every roast.

BigFoot Java® ‘s Coffee is Handcrafted to Order in Small Batch Roasts

Many elements are assessed to reach the ultimate coffee flavor, bean density, moisture content, and size.

BigFoot Java® ‘s coffee is roasted to order in small batch drums. Our RoastMaster brings out all of the subtle nuances of the coffee bean in every 160-kilo batch

Fundamentals of Brewing

BigFoot Java® coffee beans are stored away from heat, light and moisture, and are ground the second an order is placed for perfect coffee brewing.

Since each cup of coffee is 98% water, BigFoot Java® brews its coffee with pure filtered water. Coffee is ground to match the brewing cycle. If it is too fine, coffee will be over-extracted, resulting in a bitter cup. If too coarse, coffee will be under-extracted and taste flat and flavorless



Coffee was prepared in a manner similar to wine. It was not used as a hot beverage.

5th - 13th Century

The coffee trade was restricted to the Yemen district of Arabia and was jealously guarded.

15th Century

Smuggled from Yemen, coffee crops spread to Egypt, Syria, and Turkey. Coffee houses opened in every major city in the Middle East.

16th Century

The first shipment of coffee arrived in Venice from Turkey


Coffee reached Vienna. Shortly thereafter the first Viennese coffee house opened


American colonies revolted against high taxes placed on tea by King George at the Boston Tea Party and coffee became the new favorite brew


Coffee was a major export crop and plantations extended from the Eastern to the Western hemispheres


The first International Coffee Agreement was held in New York. Coffee supplies were balanced and prices fairly regulated


BigFoot Java® opens its first specialty coffee drive-thru location