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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:
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...
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...
1. Why do you compete? I compete because it's a big part of my coffee journey! I admit that I'm unabashedly competitive, but it definitely goes way beyond that. I know that competing is a great way to make me a better coffee person—continually improving my palate, thinking even more...