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  • Brewing Basics: New Workshop Dates!
    Brewing Basics: New Workshop Dates!

    NEW DATES ADDED: June 29 in Asheville and July 20 in Asheville, Atlanta, Boston, Durham, New York, and Philadelphia! This two-hour workshop explores the essentials for brewing great coffee at home.

  • Haru
    Haru
    This year we worked with Haru and the Yirgacheffe Farmers Cooperative Union to recreate the immaculate coffee we bought last year. Better cherry selection and better processing resulted in another lot exclusively for Counter Culture that hits the hallmarks of a great Yirgacheffe coffee.
  • Kilenso Mokonisa
    Kilenso Mokonisa
    This coffee from Aklilu Kassa’s washing station in Kilenso Mokonisa in southern Ethiopia showcases what natural sundried processed Ethiopian coffee is all about. Big flavors of blueberry and blackberry are accentuated by a juicy body.
  • Karatu Peaberry
    Karatu Peaberry
    The Gitwe Farmers cooperative – off the eastern slope of the Aberdare mountain range in Kenya – impressed us with a amazing coffee two years ago. This tiny, few-hundred pound peaberry lot proves that their past great coffee was not just a fluke. Complex, tropical fruit, hibiscus, and citrus notes.
  • Atu Lintang
    Atu Lintang
    Atu Lintang grew out of a conversation about improving quality at the Jagong mill in Sumatra a few years back. We feel fortunate to have revived this project recently. Look for notes of bell pepper, green grape and spice.

Our 2011 Sustainability Scorecard

10-31-12
 
Preparing coffee seedlings in Ecuador.
In early 2008, as I compiled data for Counter Culture's first Sustainability Scorecard, I remember wondering whether the information would be interesting to anyone besides me. Some of the metrics in that first report, like the percentage of certified organic coffee we purchase, have continued to grow in relevance, whereas other metrics, like the percentage of delivery fuel replaced by biodiesel, have become obsolete.
 
In spite of metrics that have not stood the test of time, the act of measuring our progress and reporting on it publicly has become more and more integral to who we are as a company and how we define sustainability. We have eliminated a few categories from the Scorecard over the years – in some cases because we have refocused our energy away from an area, and, in others, because we have achieved our target of 100 percent enough times to make continued reporting moot – but for the most part we have added to the Scorecard as we have formalized goals and grown our partnerships and projects.
 
Five years later, I hope that our Sustainability Scorecard has proven to be interesting, and I look forward to its continuing evolution as we learn, focus and grow.
 
Saludos,
Kim Elena