1) Is shipping included?

Shipping to the Continental U.S. only is included on all orders via USPS Priority Mail or expedited shipping for an additional cost. Due to COVID-19 and precautions in place to protect our employees, turnaround time on ALL ORDERS may be delayed.

Order cutoff is 3pm CST Mon-Fri, turnaround time does not include weekends. 

2) What is your return policy?

If you find an error with your order, please contact customerservice@justcoffee.coop within 14 days of delivery and we will do what we can to resolve the issue as soon as possible.

If your item is damaged in transit, please contact customerservice@justcoffee.coop within 14 days of delivery to request a replacement or a refund. Because coffee, tea and cocoa are perishable items, we cannot accept returns.

3) What is the difference between the unwashed vs. washed process?  

In dry processing (sometimes called the “dry method,” “natural method” or “unwashed method”), the mucilage, along with the exocarp and endocarp, is left intact during drying. Heavier debris can be removed from ripe cherries by a hydraulic separation process - much like The Wet Process - or by winnowing. Whether or not this is done, the cherries are spread in sunlight on patios or raised to dry and ferment, just like grapes are dried into raisins.

Ripe cherry selection and even drying is important, so as best as possible to prevent uneven fermentation between the cherries. As the cherries dry, the exocarp, mesocarp and mucilage attach to the endocarp from the outside-in and the mucilage will ferment around the parchment and the seed underneath these other layers. After drying down to 11-12% moisture and temporarily stored, the dried cherries are sent to the mill, where all exterior layers are then removed via hulling and preparation for shipment begins.

Dry processing is the oldest and simplest coffee processing method because it requires no additional equipment or access to water; only space for drying. Drying this coffee takes longer, however - a recommended 22-24 days versus 12-14 for the wet-processed.. Taking twice as long to dry, they therefore require double the drying space as wet processed coffees.

Dry-processed coffees tend to possess more body, as well as fruity-ferment notes. They can come from all over the world, but the best-known are from Ethiopia, where elevations can climb more than 1,930 meters. Dry-processed coffees from Ethiopia can be tart, with blueberry and even raspberry notes.    

4) What process is used to decaffeinate the decaf coffee?
In this process, a liquid form of compressed CO2 is used to decaffeinate the green coffee.  Because of the density difference between CO2 and green coffee, the flavor is allowed to stay truer to the origin of the bean.  During the CO2 process, the beans are steamed and then bathed in the compressed CO2.  To remove the caffeine from the compressed CO2, it goes through a charcoal filter just as it's done during the water process.  The big difference between the two processes is that during the CO2 process, the flavor stays in the green bean rather than being soaked out and then put back in like the Swiss Water process. Our preference is to decaffeinate the coffee using the CO2 process but we do stand by the Swiss Water process. 

5) When is Just Coffee open?

Our manufacturing facility is closed to the public.

Hours of Operations 

Mon. - Thu. 9:00am - 4pm CST 
Fri. 9:00am - 3:00pm CST 
Sat. & Sun. CLOSED