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The AmazonFresh software team recently visited Caffé Vita's roasterie in Capitol Hill to learn the story behind their coffee. What's immediately apparent is their dedication to crafting high quality cups of coffee.

It all starts with sourcing the best beans directly from growers which is based on their Farm Direct philosophy. They find exceptional quality coffee grown in an environmentally and socially sustainable way and pay above Fair Trade prices. Caffé Vita then works directly with these farms to bring their beans to Seattle.

It's then up to the master roasters to turn these beans into delicious coffee. We tried a green bean (against the experts' advice) and quickly learned the importance of a proper roast. The roaster they use was manufactured in 1930s Germany. Over time it has been seasoned like a well-trusted cast iron skillet. To tell if the beans are fully roasted, the roasters rely on the color, the smell, and the sound of the beans popping. As someone who frequently burns microwave popcorn, I was impressed with how well tuned they were to the subtle variances of each roast. While the aroma of the freshly roasted beans was amazing, what really stood out to me was the color of the beans. The beans were all slightly different shades of deep, rich chestnut and mahogany. The whole beans that we offer for sale on AmazonFresh are roasted to order for us and delivered to our warehouse within 48 hours.

The tour continued in their cupping room. Mason, Vita's green bean buyer and roaster, prepared a fresh French press of 3 different blends. The Del Sol blend is their in-house espresso blend that works well as drip coffee. I enjoyed its smooth finish with just a hint of acidity. It's a great summer coffee when you don't want something too heavy. We were also able to sample some coffee-infused Theo chocolate, made with Caffe Vita roasted beans along with their Theo Chocolate roast. Both companies collaborated for months to find the perfect pairing and balance of flavors and the final products are delicious. Overall, it was a great morning, sampling Caffé Vita coffee under the expert tutelage of their knowledgeable employees. Be sure to check out our full selection of Caffé Vita coffee and if there are any additional varieties of Caffé Vita coffee that you'd like us to offer, be sure to send in a product suggestion

I love the weekends-- not just because I don't have to work or because I don't have to wake up to a blaring alarm, but because I can take time to truly enjoy food. Silly, right? Well, not for me. I relish the idea of having a 5 course dinner for 3 hours or to enjoy lunch out in a restaurant without having to tell my server that "I'm on my lunch hour..." However, as much as I like going out to eat, I love staying in and nothing beats the simplicity of making a really good breakfast. As much as I love a traditional breakfast of eggs, toast and bacon (and for anyone who knows me, there is no such thing as a day without bacon), the heaviness of that meal leaves me feeling saturated the entire day...perhaps, that is the smell of bacon soaked in but still the same feeling. I want something that is lighter, but satisfies my craving for really good ingredients.

So I make breakfast the way I imagine they do at the high-end European hotels (I completely made that up, I've never been to Europe but it sounds probable)...I start with my favorite coffee, which is Peet's Garuda Blend in the whole beans. I like the idea of grinding the beans right before I brew a cup of coffee; it makes the entire experience seem so much more authentic. From there, I have 2 choices, a French press or using my coffee maker. I obviously go with the French Press (that only makes my breakfast that much more European, right?). Being a Seattlite entitles us to some snobbery with our coffee and I think Peet's makes the cut as an artisan coffee; they roast their coffee beans in small batches when we order it and send it to us within 48 hours. The Garuda Blend happens to be my favorite because it is sweeter with a nutty and earthy finish.

Next, I put out Rouge et Noir's Breakfast Cheese, so that it has time to soften. I normally recommend an hour, so you'll want to do that when you wake up. Breakfast cheese was the first cheese created by the Marin Cheese company back in 1865 and is truly made to be eaten at breakfast. It is a creamy cheese with a buttery finish-- similar to Brie. I love my creamy cheeses spread on top of a good, crusty bread so I take Essential Bakery's Columbia Loaf, and slice it into thin pieces (crostini-esque) and pop it into the oven (broil on low until they're golden). I like to set out jam (my favorite, St. Dalfour's Royal Fig Preserve) to spread on top and a side of seasonal fruit (so very hotel-esque).

After all my hard work, I can now sit down and enjoy breakfast-- great coffee, superb cheese and artisan bread. I take my time and read the paper...and yes, I'll eat the entire round of cheese. What better way to start off the weekend?