KEYSTONE COFFEE COMPANY
(408)998 - 2221

FRESH  COFFEE
DO YOU KNOW HOW IT TASTES?

BEFORE YOU CAN ANSWER, YOU NEED TO KNOW SOME CRUCIAL FACTS ABOUT FRESH COFFEE.

• THE ARCHENEMIES THAT CAUSE FRESH COFFEE TO STALE ARE OXYGEN, MOISTURE, AND LIGHT.
• COFFEE BEGINS TO STALE FIVE HOURS AFTER ROASTING IF ITS ARCHENEMIES CAN REACH IT.
• FRESHLY ROASTED COFFEE EMITS A TREMENDOUS AMOUNT OF CARBON DIOXIDE, KNOW AS COFFEE GAS, IN A PROCESS CALLED DEGASSING.
• THE ONLY PACKAGING MATERIAL THAT CAN KEEP OUT OXYGEN, MOISTURE AND LIGHT IS METAL

NOW THAT YOU KNOW THESE FACTS

NOW LOOK AT THE SHELVES IN FRONT OF YOU

YES . THE ONES DISPLAYING THE 4-PLY, ALUMINIZED, STAND UP VALVE BAGS WITH THE KEYSTONE COFFEE FACTORY LABELS.  WHAT DO YOU SUPPOSE IS INSIDE? FRESH COFFEE! THE COFFEE IS PUT INTO THESE BAGS WITHIN HOURS AFTER ROASTING.  OXYGEN IS TOTALLY VACUUMED FROM THE BAGS, AND NITROGEN, A GAS THAT NATURALLY COMPOSES 78% OF THE ATMOSPHERE WE BREATHE BUT WHICH DOES NOT STALE COFFEE, IS FLUSHED BACK IN.  FINALLY, THE BAGS ARE HERMETICALLY HEAT-SEALED.  THESE STEPS ARE VERY IMPORTANT BECAUSE MANY ROASTERS USE THE SAME BAGS STRICLTY FOR SHOW.  THEY DO NOT VACUUM AND NITROGEN FLUSH.  THEY SIMPLY SEAL THE BAGS UNDER ATMOSPHERIC CONDITIONS GIVING LITTLE PROTECTION TO THE FRESH COFFEE INSIDE.

NOW YOU KNOW WHERE TO LOOK FOR FRESH COFFEE

AND THERE’S AN ADDED ADVANTAGE FOR COMSUMERS WHO WANT TO CLEAN UP THE ENVIRONMENT-THESE BAGS REPRESENT A TINY FRACTION OF THE SOLID WASTE PROBLEM THAT TIN CANS DO.

ALL KEYSTONE COFFEE COMPANY COFFEES ARE PACKAGED BY TIM WRIGHT, THE OWNER OF KEYSTONE COFFEE, THE OLDEST COFFEE ROASTING COMPANY WEST OF THE ROCKY MOUNTAINS.  SINCE 1867 KEYSTONE HAS BEEN ROASTING FRESH GOURMET COFFEES FROM AROUND THE WORLD TO PERFECTION, WHICH, BY THE WAY, ALSO MAKES KEYSTONE THE LONGEST CONTINUOUSLY OPERATED BUSINESS IN SAN JOSE, CALIFORNIA.  THAT’S A HISTORY OF TRADITION AND SUCCESS HARD TO BEAT.

KEYSTONE COFFEE COMPANY ROASTS ACCORDING TO THE FOLLOWING CHART ON DEGREES OF ROAST.  PICK A COFFEE BY ORIGIN AND THE WAY YOU LIKE IT ROASTED.

ROAST	COFFEE	DESCRIPTION
ITALIAN	ITALIAN	AFRICAN AND LATIN AMERICAN MIXTURE RELISHED IN ITALIAN
	ESPRESSO	A COMPEX BLEND FROM FOUR CONTINENTS
FRENCH	FRENCH	MOSTLY MILD SO THERE IS NO EARTHY HARDNESS OR BITTERNESS
	FRENCH DECAF	100% DECAFFEINATED COLOMBIANS.
VIENNA	VIENNA	A BLEND REMINISCENT OF THE GOLDEN ERA OF VIENNESE COFFEE HOUSES
	FOGBUSTER	A DUAL ROAST (ONE FRACTION VIENNA ROASTED, THE OTHER FULL CITY)
FULL CITY	GOLD	A DOWN-TO-EARTH BLEND OF HEARTY COFFEES
	SILVER DECAF	A TWO-CONTINENT BLEND OF ROBUST DECAFFEINATED COFFEES
	MOCHA JAVA	MOCHA, JAVANESE AND SUMATRAN COFFEE ROASTED BETWEEN FULL CITY AND CITY.
CITY	COLOMBIAN	JUDICIOUSLY SELECTED COLOMBIAN SUPREMOS
	COLOMBIAN DECAF	SELECTED FOR MILD SWEETNESS IN THE CUP.
	CENTRAL COAST	BLENDED FOR MAINSTREAM DRINKERS.
	CENTRAL COAST DECAF	A PRICE-CONSCIOUS BLEND FOR DRINKERS WANTING NO CAFFEINE
	HAZELNUT CRÈME	NEUTRAL COFFEES THAT DON’T MASK THE GREAT FLAVOR OF HAZELNUT
	IRISH CRÈME	FOR THE IRISH AND THOSE WANTING SOMETHING DIFFERENT.