A Note From Jackie

There is a reason why my name is on the bag-I'm proud of my coffee! I personally slow roast each batch of coffee in small batches. I also take pride in tasting every single batch prior to packaging to ensure consistency along with handcrafted quality. I am confident that you will enjoy each cup!

To learn more about Jackie's Java, please click on the links below.

Why is Jackie's
Java Better?






Jackie uses top quality, and a slow roasting process to create her smooth tasting coffees. Jackie uses a technique; "Post-Roast Blending" to extract more flavor out of her coffee. This means that specialty coffees from Jackie's Java are blended after the roasting process, and not before. Post-Roast Blending is important because coffee beans from different regions of the world have different moisture contents and densities. To extract the optimal flavor, each type of coffee must be roasted separately before being blended, to create a unique and full-flavored coffee.

Most coffee roasters roast upwards of 100 lbs per batch, which means they're forced to mix the beans and then roast them all together. Jackie's commitment to small, slow roasted batches and Post-Roast Blending makes Jackie's Java distinctively different.



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Photographs by b3Photography