News & Insights
This fall, we we’re brewing two unique beverages: cascara tea and an oatmeal raisin cascara...
You may have seen this absolute beast of a contraption in the cafe. Glass chambers...
What's a light roast? What's first crack? A single batch of coffee goes through multiple phases during a roast, and each phase does something different. Let’s break down the whole process, from green coffee beans to a fresh bag of roasted coffee.
In March, I had the opportunity to visit our producing partners in Colombia. This was the first time I’ve ever visited a coffee farm, and as a long time coffee roaster, it was a dream come true. I met producers whose work I’ve come to admire from afar, processed coffee cherries by hand in a workshop, and explored several vibrant small towns in the rural mountains of Antioquia.
The Savane Zombi Cooperative can be found in the Central Plateau region of Haiti. The cooperative has seen unique success in recent years, after they produced a coffee which received a cupping score of 91, an incredibly high benchmark for specialty coffee. In season after season, they continue to produce incredible coffee, all of which is processed by hand.
Welcome to the second annual “State of the Bean” newsletter, which gives me a chance to look back on our coffee program, and share what’s coming in the future.
