Ski The Whites Coffee Company
We came to coffee in a roundabout way. You know early mornings; the alarm sounds and you’re up to get after it. For us, this also means that a warm cup of coffee is consumed and, to be honest, that’s why we started to roast our own; a passion for big outdoor pursuits goes handedly with caffeine. Whether it’s to get up at 5am for a powder day in the winter, or going for that mid-summer hut traverse, we push the limits and we love our caffeine as it keeps us going.
We are two athletes with a taste for freshly roasted coffee who like to run, bike, ski, and hike through the White Mountains of New Hampshire. It was on an early-season run through Evans Notch when we both agreed that it was time to begin roasting ourselves and to share the end result. After a few trial batches--and only one roaster fire--we felt confident that our product could be enjoyed by many.
We are pleased to offer a variety of single origin beans in addition to our blends, which are all hand-roasted at the shop on Main Street in Jackson, New Hampshire. We roast in small batches and maintain a roast-to-order policy ensuring that our roasting schedule will always deliver you the roasted coffee that is ideal in color, smell and flavor.
Offerings (ORDER HERE):
Costa Rican La Pastora Terrazu (Washed): This super bright bean is best brewed as pour-over or French press, but we’ve also enjoyed the bright clean tasting notes present in a pot of drip coffee as well. We hope you enjoy this bean, which is roasted on the lighter side to highlight the caramel, wine, and honey flavor profile.
Terrazu is a canton in Costa Rica and, within this coffee growing region, La Pastora is part of a cooperative with over 4,500 other members. Harvested between November and January, these beans are grown at approximately 1,600 meters in volcanic soil. Pier was first introduced to this tasty bean by a roaster in Cambridge, MA and is very grateful to be able to roast it himself!
Ethiopian (Yirgacheffe): The original Ethiopian is back; think blueberry! We medium roasted this full-bodied bean to let you taste that smooth cup of coffee with tasting notes of grape jelly and blueberry.
Grown in the Gedeo zone of Ethiopia, this bean is an heirloom varietal specific to the Yirgacheffe region. Once picked, the coffee cherries are laid out in the sun for 12-15 days--while requiring the meticulous attention and raking--to ensure that they are evenly dried before being sent to the mill in Addis Ababa. A truly remarkable bean that we are so grateful to have gotten.
Guatemala (Antigua): Similar to the Costa Rican bean, this medium roasted Guatemala bean has some citrusy brighter notes. However, the body of the coffee has hints of honey and syrup and we think this helps round out the tasting notes for those who like a bolder roast. Our Guatemalan bean will surely help to inspire the next adventure in the mountains as you sit down and sip a cup (or two) of this very well-balanced cup o’ joe!
This fully washed bourbon varietal bean was grown in the ancient city of Antigua. The rich volcanicy soil adds deep earthy tones to this bean, which remind us of the Sumatra offering. However, the bright complexities make for a memorable cup of coffee whether it's prepared as drip or espresso.
Mexico Esmeralda Natural (Decaf): Savor the taste but don’t want the rush? This decaf is just for you!
This Esmeralda bean has been decaffeinated using an organic compound called Ethyl Acetate (EA). This method involves soaking the green, pre-roasted, beans in water to expand their size for caffeine extraction. The beans are then soaked in EA, which bonds the caffeine molecules and breaks them away from the bean. The beans are rinsed in water to remove any remaining bits of caffeine molecules. Ethyl Acetate is a naturally occurring organic compound found in fruits and vegetables that has been processed for coffee decaffeination. Feel free to contact us if you have any further questions on our decaf coffee!
Indonesian Sumatra (Rainforest Alliance certified, Organic) : Like most Indonesian beans, we’ve found that this is great roasted on the darker side and can be the perfect accompaniment to any camping adventure. Press it, steep, pour it, or soak it, this bean is bold, durable, and is up to meet the day ahead.
This semi-washed bean was grown in the Gayo Highlands regions of Indonesia on the Aceh collective. We've roasted this offering very dark to showcase it's bold chocolatey flavor, which holds up to milk and cream very well. It is currently the darkest roast we offer.
Indonesia Bali Blue Moon (Organic): We will be periodically roasting small batches of this very popular bean! This bean drinks like a dark roast, but unlike the Sumatra, has sweeter notes of molasses and cedar on the end.
The FKT Shot Blend: Nothing like a big pot of drip to get you going for that sought after FKT! Then, after it’s over, pull a shot of afternoon espresso to help aid with that recovery. We've blended a rotating selection of medium roasted beans to make a full-bodied blend that can be great brewed for drip coffee or espresso.
Tucks After Dark Blend: Dark roast fans can rejoice! This is a blend--similar to a Moka Java--that is bold and flavorful, but also offers subtle sweeter notes. This blend is comprised of our Ethiopian arabica thoughtfully mixed with a dark roasted Indonesia Java Estate bean. These winter days, it doesn't take long before that sun drops down in the sky and the ravine is left in the dark, but this blend is the perfect motivator for that planned snowy mission!
Powder Hound Blend: We decided to create a blend for our light roast coffee fans. Every powder hound in search of the best snow will appreciate this one, but don't worry as it's been officially approved by the one and only Squally pup! This is a blend of our Central and South American beans to deliver a brighter, sweeter, cup of coffee.