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Attention Coffee Professionals: Please join us for our new Pro Dev series on Wednesday, April 30, at 3:00 p.m., at any of our Training Centers for a survey discussion of what is currently huge news regarding systematic changes to the coffee market in Nyeri, Kenya. Despite the relative radio silence about the origin in U.S. news, big things are brewing in the land of our beloved SL-28.

We'll talk about the situation; what it means for the future of Counter Culture favorites like Thiriku, Kangocho, and other lots from Nyeri; and taste some of the fruits of Timothy Hill's recent experimentation, labor, and new-relationship building in other regions of the country.

Counter Culture Regional Training Centers host monthly Pro Dev sessions the last Wednesday of the month. Free and open to all coffee professionals.

These events, which are free and open to all coffee professionals, focus on peer-to-peer professional education, palate development, and exploration into some of the most interesting and relevant topics in specialty coffee. They're a chance for coffee professionals to grow their skills and knowledge together in a noncompetitive, open environment, and to build conversations around the issues that matter most to the industry at large.

Recent Updates:
When I first started in this position as Sustainability Manager a few months ago, I knew that one of my biggest tasks would be strengthening our internal sustainability. As I've mentioned before, we've spent a lot of our efforts up to this point focusing on origin programs. It's not that we didn't...
All Counter Culture locations will be closed on Monday, September 7, in honor of Labor Day. Our production and roasting departments in Durham and Emeryville will not be processing orders on that day. Please be aware that orders placed Friday, September 4, will not be roasted and shipped until...
We celebrated the opening of our new Charleston, SC Training Center last weekend. The open house event featured brewing workshops, custom limited-edition giveaways designed by Fuzzco, whole-hog barbecue from The Pig Whistle (Chapel Hill, NC), gelato from Beardcat's Sweet Shop, and more. Thanks...
In the last post, I talked about why I think reporting is so important and what we have planned for the future of our own reporting. As I dived into planning for the upcoming 2014 Transparency Report with our coffee and marketing teams this week, I was asked a really important question by both...
A few weeks ago, I read an article about the purported end of the farm-to-table movement in the restaurant industry. According to the author, farm-to-table has been taken too far and restaurant-goers want to go back to ordering off of a menu without being “berated” by an extensive explanation of...