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Most Counter Intelligence labs are held in Counter Culture's regional training centers, with one notable exception; since 2004, Counter Culture has hosted an Origin Field lab in Nicaragua. This week-long immersive course is a chance for baristas and other culinary professionals to experience the production side of our favorite beverage, and see first-hand the barriers and opportunities that exist in coffee farming, processing and export.

– Lydia
POSTED IN: coffee, origin reports
Recent Updates:
We're looking for people to join our field operatives street team in North Carolina: share your passion for coffee and to help to promote Counter Culture to grocery shoppers around the state! Prospective team members should possess a strong enthusiasm for customer service—and a desire to learn...
In this post, I'd like to dive in to what I mentioned in the first post as a good indicator of a coffee's sustainability: certifications. Wouldn't it be great if there were a certification and corresponding label that could simply tell us whether a coffee is sustainable or not? The good news is...
Welcome to the first in a series of posts about what sustainability means in the context of coffee. Over the next few weeks, we'll explore questions like, "How does Counter Culture know that a coffee is sustainable?" and "What does a sustainable roasting operation look like?" As a recent...
Please join us Saturday, April 25, 10 a.m.–2 p.m., to celebrate the opening of our Bay Area Roastery + Training Center in Emeryville, CA—featuring brewing workshops, limited-edition giveaways, and more. Bay Area Roastery + Training Center 1329 64th St Emeryville, CA 94608...
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...