About Us


THE BEANS			THE FRESHNESS
Coffee beans are actually seeds of a cherry-like fruit. The taste of beans differ in part by the growing conditions of a region, the species of the coffee plant, and the way it is extracted from the cherry. Top grade coffee, or Arabica beans, are grown at high altitudes, where suitable planting area is scarce. Arabica beans are the only grade of beans that we use, as compared to the more abundant lifeless flavored robust, grown at lower altitudes. Once a suitable Arabica green coffee bean has been selected, it is shipped directly to our warehouse.			Once roasted, the chemical composition of the coffee bean begins breaking down. Carbon dioxide is lost and the beans are highly sensitive to oxygenation. If allowed to decompose, the beans will have a stale, flat taste. At Safai Coffee & Tea, we continually roast to ensure a fresh stock.
			THE BLENDS
			Blends are created by combining varieties. Our blends have been composed to balance the inherent characteristics of coffee such as acidity, flavor and body.

			THE PACKAGING
			Proper storage is key to maintaining the complex flavors of the roast. Sealed valve bags are used in order to let carbon dioxide drive out oxygen, leaving the coffee in an air-free environment. Coffee should always be stored in air tight containers at room temperature to curb any oxygenation.
THE ROAST
Each regional coffee, or variety, offers its own unique characteristics. Roasting is the process of "cooking" the beans for precise lengths of time at specific temperatures. Our roast master perfects this process for each variety to bring out the wonderful hints of flavors that they offer.
Once the timing and temperature has been determined, the coffee beans are then roasted 40 pounds at a time in our roaster. Each batch is then cupped to ensure consistency.			THE SERVICE
			Our staff is always ready to answer any questions that you may have from choosing the perfect coffee for your specific tastes to the best way to prepare our coffee for your needs.

			THE COMPANY
			Safai Coffee & Tea is locally owned and operated. We are devoted to respecting our coworkers, customers and community. This has manifested into quality service and workmanship.

Safai Coffee & Tea was founded as Java Brewing Company in 1998 by Mike and Medora Safai in Louisville, Kentucky. With much excitement (and nervousness), the first store opened its "window" ... a 72 square foot drive-thru kiosk bought from a shoe repair business owner. Customer education about gourmet coffee and quality service took top priority and as customer loyalty grew, so did Mike & Medora's ideas of expansion. After a holiday stint in a local mall, the desire for a "real coffee house" encouraged us to open the location in the Crescent Hill neighborhood. The 2910 Frankfort Ave building started as a neighborhood grocery store, turned record store, turned drum shop. What started as four white walls, black acoustical ceiling tile, and industrial carpeting was transformed into the "cozy, homey" dream coffee house. Installation of the stone fireplace, marbleized walls, floor to ceiling bookshelves and wood floors with matching stained built-in counters took 5 months to complete. The shop was opened in May of 1999, and as a result of Mike's passion for coffee, became the home of his first roaster in July of 1999.	Mike's handcrafted microroast coffee became an instant success. Customer requests initiated wholesale outlets throughout the Louisville area in the Spring of 2000. Spring 2002, the we moved our roaster into a warehouse on Barrett Avenue as our wholesale business expanded from local grocery stores and independent coffee shops to food establishments. Approximately three years ago (2004) we expanded our operations by opening a roasting facility in La Grange, Kentucky and creating Safai Enterprises as our wholesale company. We pledge to maintain the same quality specialty coffee and services that our customers have come to enjoy and expect. Although we have retained and still roast the Java Brewing Company brand coffees, the Java Brewing Company stores are now individually owned and operated. Safai Coffee & Tea has rounded out our wholesale business by providing consulting and joint-venturing with various providers of quality items such as tea, biscotti's, syrups, espresso machines and coffee carts.	Mike and Medora Safai at 2007 SCAA Trade Show in Long Beach, CA. More...

(The pictures above are from the original coffee house on Frankfort Avenue)

*Safai Coffee & Tea Mission Statement*

Safai Coffee & Tea offers a wide choice of gourmet coffees at an affordable price. Safai Coffee & Tea actively integrates the latest technologies of roasting and brewing techniques for gourmet specialty coffee. Our employees are trained to educate customers in the expertise of coffee and coffee related products. By choosing to serve fresh coffee, timed espresso shots, quality foods and beverages with personal superior service, Safai Coffee & Tea continues to grow a loyal customer clientele. Safai Coffee & Tea carries on their involvement with both local and coffee growing communities by giving to charities	and playing an active role in community based projects, Safai Coffee & Tea will share in its successes. *Ordinary Brew Just Won't Do....* To produce the consistent smooth character that our customers have come to enjoy and expect, only the top 2% of specialty Arabica gourmet coffee beans grown are chosen from.	Safai Coffee & Tea samples specialty gourmet coffee beans grown on farms all over the world. Hundreds are tasted, even from the same regions, to choose the beans that will have the best flavors to offer our customers. These green (or "raw") beans are full of their inherent unique flavors. All chosen coffee beans are then hand roasted, 40 pounds at a time, under the watchful eye of our roast master. This insures that differences in barometric pressure, temperature and humidity are all taken into account. Each batch is then cupped to insure consistency.
Varieties
Safai Coffee & Tea roasts beans from eleven countries ranging from South America to Africa and Indonesia. The differences in growing regions allows for a wide variety in roasting, from light and clean to dark and tangy.