Interview with Superstition Coffee
Question for you: Do you actually know where your coffee comes from? If you said 'the drive-thru window at Starbucks', you probably could learn a thing of two about that crucial Cup of Joe that jump starts your day. A lot goes into a good cuppa coffee..more than you think.
The Mohrweis family owns Superstition Coffee, a boutique roastery located inside Queen Creek Olive Mill. Bill, Terri and their two sons have been roasting, brewing and pouring cups upon cups of delicious coffee to a loyal customer base (not to mention every employee at the Olive Mill) for four years.
We decided to sit down with owners, Bill & Terri Mohrweis, to find out what goes into each cup of Superstition Coffee and why it's so special.
Interview with Superstition Coffee
Bill: I've been fortunate enough to be in the specialty coffee industry since 1983. I developed a great appreciation and passion for coffee during my first of many trips to source country. I saw first hand how many lives are affected by growing and producing coffee. We actually came to Arizona to retire, and did for about a year. But coffee runs through our blood, and we eventually bought a small roaster and began roasting coffee for family and friends in our own backyard! We were approached by Perry Rea, owner of Queen Creek Olive Mill, who shared our passion in high quality products and, in time, opened a Superstition Coffee retail location inside the Olive Mill.
Where do you get your coffee beans?
Bill: Having been in the coffee business for so long, I have been able to retain my relationships with local farms and mills. Over the years, I have visited and purchased coffees as a green coffee buyer from farms and mills from the Tarrazu Region in Costa Rica, Antigua Region in Guatemala, Lintong Region in Sumatra, and a Brazilian Estate Coffee from Bela Vista. These coffees represent the top two percent of coffee from a quality standpoint.
How often do you roast the beans?
Bill: We roast daily in small batches, which guarantees freshness, Customers can even purchase coffee directly out of the roaster. Most commercial coffee you can buy at the store is sometimes over a month old. All of our bagged coffee is typically no more then 48 hours old.
What keeps you going?
Bill: It's fun producing our own consistent and quality product that has our own stamp on it. We strive to roast every batch of coffee to a 100% perfection. We are looking for a big, rich, smooth coffee without the bitter aftertaste in every single batch. It's what we love doing, producing a high quality product, from the bean...to the cup!
What is one thing people don't know about coffee?
Bill: Coffee is a very complex product that has more variables to it then even wine! The farmer, picker, coffee mill, exporter, importer, roaster, retailer, and consumer all play a vital role in the finished product. Most people also don't know that coffee comes from Coffee Cherries that grow on trees/shrubs. There are two coffee beans per cherry, and coffee beans are actually green. It takes about 5lbs of coffee cherries to produce 1lb of coffee.
There are many things that set Superstition Coffee apart from the rest. Their passion for coffee, and the quality of their product, to name a few. You can experience the quality for yourself, they are open every day inside Queen Creek Olive Mill! You can even order this high quality coffee at superstitioncoffee.com, or just add on to your next order of olive oil at www.queencreekolivemill.com.
Have you had a cup of Superstition Coffee?
Let us know in the comments below!
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