You are here

Aida Batlle hard at work into the night on an experiment at the mill where her coffee is processed.
Most people dream their whole lives of even a single mention in the pages of The New Yorker, and our longtime friend and partner Aida Batlle earned a 12-page profile in the current November 21 issue – fittingly the annual Food Issue, with articles about some of the culinary world's most interesting trends and innovative developments. Congrats, Aida!
 
Titled "Sacred Grounds – A revolution in coffee," the article by New Yorker staff writer Kelefa Sanneh chronicles Aida's meteoric rise in the coffee world – from when she first took over her family's farmland in El Salvador to her first Cup of Excellence competition, subsequent stardom, and present day, hands-on collaboration with Counter Culture and a select few other roasters.
 
Products of an unmatched dedication to quality, all of Aida's coffees are special and precious. This year, we are grateful to offer fresh lots from Finca Mauritania (including a Natural Sundried lot), as well as Cascara – dried coffee fruit to be steeped like tea – from all four of her farms. And our most special coffee, by far, is Aida's Grand Reserve, which this year was crafted from only the peaberries from each of her farms, processed using a variety of techniques learned from Indonesia, Kenya, Sumatra, and Brazil.
 
Please join us in congratulating Aida and celebrating her wonderful coffee.
 
Best,
Mark
POSTED IN: coffee
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...