Café Excellence is owned and operated by the Valerio family. Anthony Valerio has been involved with the planning and perfection of the company's coffee recipes since entering the business over 24 years ago. Anthony decides on the purchases of green coffee, testing and checking every incoming shipment. A sample of every bag of green coffee beans is roasted and cupped confirming the quality ordered is the quality received. Micro-roasting of coffee combines the art of roasting beans to their individual development and flexibility. Although all of our coffees are picked from the Arabica coffee tree, the coffee beans are different. They are grown in various countries with differences in climate, soil and altitudes ranging from 3,000 to 6,500 feet above sea level. We take into consideration the individual coffee's natural moisture content and its characteristics to decide on the adjustments needed for the roasting time and temperature.

Our office coffee and restaurant pre-measured fractional packs are nitrogen flushed. We then use an oxygen meter to assure that the level of oxygen is less then 2%. This process protects the coffee, extends the shelf life and ensures the quality. A ground coffee sample is brewed and a TDS Meter (Total Dissolved Solids) is used to measure the extraction. The quality and consistency of Café Excellence blends and flavors ensures that our customers enjoy their coffee.

Our flavored coffees begin with a naturally sweet smooth coffee from Central America dry roasted to perfection. This blend gives our coffee recipes just enough coffee taste to enhance the experience. We flavor our coffee in a dedicated outside vented room to protect the rest of our coffees from flavoring. Our flavored coffee's great taste does not add significant amounts of calories, fat, carbohydrates, protein, sugars, fiber or sodium.