Roasting, Shipping & Payment
When will my order be roasted?
We roast to order. Unless the coffee lists a special roast date, your retail order will be roasted the next Monday, Wednesday, or Friday following your order. Orders placed before 7 AM CST on Monday, Wednesday, or Friday will be roasted the same day as ordered.
When will my order ship?
Orders ship the same day as roasting.
Can I buy green coffee?
Of course! Most of our coffees are available green for home roasters. To buy green coffee go to the product you’re interested in and select the coffee size option. From here you can buy green coffee in two pound increments.
Do you ship International?
Yes, we ship worldwide. If you have trouble placing an international order, send an email to email@example.com and we will create a custom invoice for you. We work with several shipping carriers and seek the most cost effective shipping options for our customers.
Do you offer certified organic coffee?
Yes, we offer several organic coffees, as well as direct trade. Certified organic coffees will be identified as organic on the product pages, and include our year-round Iron Range Organic Espresso Blend and Canoe & Cabin Organic Filter Blend. Additionally many producers we work with, while not certified organic, grow coffee without using chemical pesticides and herbicides due to economic and logistical reasons. This is often the case for coffees from Papua New Guinea, Ethiopia, and Peru.
What are your shipping options?
Standard shipping is USPS Priority and orders are typically received within 2 - 3 days post shipment. USPS Priority shipping is available for a flat-rate of $3.49 for all retail order sizes. Expedited shipping options are available for an extra charge.
What forms of payment do you accept?
We accept Visa, Mastercard, Discover, American Express and Paypal payments.
Do you have a military discount?
Yes. Please email firstname.lastname@example.org and be prepared to confirm your military status.
Company & Facility
What’s the relationship between Paradise Roasters and Big Island Coffee Roasters?
Basically, we’re “sister companies,” with Paradise Roasters focusing on worldly espresso and single origin coffees, and Big Island Coffee Roasters curating micro-regions of Hawaiian coffees.
Where is your roastery located?
We roast in two locations: Minnesota and Hawaii. All online retail and continental U.S. wholesale orders are fulfilled from our centrally located Ramsey, Minnesota roasting facility. Our Hawaii facility serves wholesale clients in Hawaii and the Pacific Rim. Orders are fulfilled from Big Island Coffee Roasters’ boutique farm, mill and roastery.
What type of roasting equipment do you use?
Our Minnesota roastery uses a Primo PRI-20, and in Hawaii coffees are roasted on a Diedrich IR-7 and a San Franciscan 25.
I loved your ____ coffee. But now it’s gone. What happened to it?
Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
Will it be back?
Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
Any plans to release a Hawaiian coffee?
Of course! Beginning this holiday season, we’ll stock a Hawaiian coffee exclusively available to Paradise customers.
What taste preferences influence your selection, and what else goes into choosing your coffees?
We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
What elements influence your roasting?
Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.