News Archive
Now Available: Harfusa
1-26-11
We're thrilled to be able to make Harfusa – a classic example of coffee from Yirgacheffe, Ethiopia – available now.
A few weeks back, Coffeereview.com joined us in our enthusiasm for a delicious lot of Harfusa. (Read the full review at Coffeereview.com.)
Our head roaster, Tim Hill, just returned from a trip to Africa, and we posted a set of his stop at the Harfusa co-op washing station in the famous Yirgacheffe district of Ethiopia.
Best,
Nathan
Nathan
Back from the Road: Honduras, Part 2
1-19-11
Our Sustainability & Producer Relations Manager Kim Elena Bullock recently put together a few photographs from her recent trip to Finca El Puente in Marcala, Honduras (at right). In November, Kim Elena visited the Caballero-Herrera family and, in addition to touring the farm, they sat down for a conversation about quality, pricing, and the volatile world coffee market.
The floral aroma of Finca El Puente may be a distant memory so many months after we sold out of last year's lot, but Moisés and Marysabel are on our minds because January and February are the peak of the harvest at Finca El Puente and most of the northern hemisphere's coffee-growing regions. We're anxious to see what this year brings.
Thanks,
Nathan
Nathan
Back from the Road: Honduras, Part 1
12-22-10
Our Sustainability and Producer Relations Manager Kim Elena Bullock posted a Trip Report from her visit to Honduras last month. Kim Elena included a Flickr photo set from her visit to the Salazar family farm, Finca Pashapa, in La Labor.
Read Kim Elena's full report in our COFFEE ORIGINS section.
Thanks,
Nathan
Our Sustainability and Producer Relations Manager Kim Elena Bullock posted a Trip Report from her visit to Honduras last month. Kim Elena included a Flickr photo set from her visit to the Salazar family farm, Finca Pashapa, in La Labor. Read Kim Elena's full report in our COFFEE ORIGINS section.
Thanks,
Nathan
The Craft of Coffee Grinding
11-12-2010
We so firmly believe that great coffees taste best within a few minutes of grinding that we only ship whole beans. It might seem an unusual position to take in a world in which the top-selling coffee products are pre-ground. Our tireless dedication to quality isn’t the only way we’re unusual. For example, we pioneered a third-party certified direct trade certification, created a new model of cutting-edge coffee education, issued a ground-breaking transparency report, and made carbon neutrality a goal.
Back to grinding: our Director of Coffee and co-owner Peter Giuliano shares additional insight into the importance and craft of grinding. Read his post on our Facebook page.
Best,
Nathan
We so firmly believe that great coffees taste best within a few minutes of grinding that we only ship whole beans. It might seem an unusual position to take in a world in which the top-selling coffee products are pre-ground. Our tireless dedication to quality isn’t the only way we’re unusual. For example, we pioneered a third-party certified direct trade certification, created a new model of cutting-edge coffee education, issued a ground-breaking transparency report, and made carbon neutrality a goal. Back to grinding: our Director of Coffee and co-owner Peter Giuliano shares additional insight into the importance and craft of grinding. Read his post on our Facebook page.
Best,
Nathan
Worka Natural Sundried
10-22-10
Long before the introduction of fermentation and washing stations in Ethiopia, all coffee was sundried in its fruit before being ceremoniously roasted, ground, and prepared as a delicious means of community and fellowship. This traditional method of sundrying coffee has been handed down from generation to generation, and even though the introduction of the Latin American washing method in 1959 (in Yirgacheffe) interrupted this practice, small pockets of traditionalists still prepared coffee in this way, albeit somewhat casually and haphazardly.
Over the past several years, however, a group of coffee artisans dedicated to relearning and perfecting the almost-lost art of the natural sundried method has emerged in Ethiopia. Enthusiastic partners in this movement to preserve one of Earth’s greatest food experiences, we are proud to introduce Worka Natural Sundried, a beautiful example of how tradition, craft, and progressive agriculture can combine to create delectable results in the cup. Expect top notes of bright raspberry jam above smooth chocolate undertones.
Best,
Mark
Long before the introduction of fermentation and washing stations in Ethiopia, all coffee was sundried in its fruit before being ceremoniously roasted, ground, and prepared as a delicious means of community and fellowship. This traditional method of sundrying coffee has been handed down from generation to generation, and even though the introduction of the Latin American washing method in 1959 (in Yirgacheffe) interrupted this practice, small pockets of traditionalists still prepared coffee in this way, albeit somewhat casually and haphazardly. Over the past several years, however, a group of coffee artisans dedicated to relearning and perfecting the almost-lost art of the natural sundried method has emerged in Ethiopia. Enthusiastic partners in this movement to preserve one of Earth’s greatest food experiences, we are proud to introduce Worka Natural Sundried, a beautiful example of how tradition, craft, and progressive agriculture can combine to create delectable results in the cup. Expect top notes of bright raspberry jam above smooth chocolate undertones.
Best,
Mark
