You are here

Updates
Give the coffee lover in your life a lifetime’s worth of better brewing by registering them for a Counter Intelligence coffee course with us at one of our Counter Culture Coffee regional training centers!

We offer many different professional-level classes—from coffee brewing and tasting, to espresso, and even about the origins and training of coffee. Each course is a dynamic mix of coffee theory, tasting, and hands-on experience preparing or comparing coffee in a variety of contexts. Check our course catalogue for more detailed information about our offerings.

While we don’t currently offer vouchers or gift certificates for our courses, you're welcome to reserve a seat in any of our posted classes in advance—check our updated course calendar for dates and availability. Simply register and pay for the course using your own name and e-mail address to keep the gift a secret, and we’ll happily substitute your loved one’s name and contact information after you reveal the present, so they can receive any additional future e-mails or information about the class! 

(If the class you select doesn’t work with your loved one’s schedule, no problem! As long as the space is canceled at least 48 hours before the class start time, you’ll automatically receive a full refund.)

Feel free to email training@counterculturecoffee.com with any questions, and Happy Brew Year!

Theme

Brightness in the Winter

Though both of this week's coffees are new to our offering list, I suspect some of you could be convinced to love them before you even try them. Why? Well, this week we'll be tasting another fantastic single-farmer lot from a member of the Yirgacheffe Farmer Cooperative Union (YCFCU) of Ethiopia named Workiye Shallo alongside the inaugural roast of this year's Remera from Rwanda. On your marks, get set, slurp!

Notes on the Coffees

Of the many great coffees we bought this year from individual farmer members of YCFCU, Workiye Shallo's (wer-KAY-yuh SHA-llow) piqued my interest not only because it's another example of my favorite coffee taste profile, but also because she's the only woman out of the single farmers whose coffees we have celebrated this year. In Yirgacheffe, as in most coffee-producing communities globally, women are equal partners in the work of coffee production but seldom hold positions of power or receive recognition. Women are less likely than men to own land, and given how few members of YCFCU own the processing equipment that allows them to create these small, single-farmer lots, Workiye Shallo is a noteworthy exception. Workiye lives in Konga, which is one of many villages in the Yirgacheffe region where we've purchased coffee over the years, and she grows equal parts Kudhume and Wolisho varieties of coffee on the farm she owns with her husband, Ayele.

Remera's return heralds the beginning of our offering list's transition from northern-hemisphere African coffees—the many Ethiopian and Kenyan stars we've been celebrating for the past few months—to freshly arrived, southern-hemisphere coffees from Burundi and Rwanda. This washing station is among the highest in elevation in Rwanda and the family behind it, including mother Epiphanie and her sons Aloys and Samuel, are some of the most curious and well-connected people in the country's dynamic specialty coffee industry. Our collaboration with them over the years has resulted in quality experiments like the excellent sundried natural of two years ago and in our support of their pursuit of sustainability, as well: this year we're pleased to be contributing $5,000 from our Seeds fund to a project to diversify their farms and small farms around theirs by intercropping macadamia trees among their coffee plants. Almost all Rwandan coffee farms are shadeless monocultures and growers have no history of composting, so most rely heavily on chemical fertilizers to sustain their nutrient-poor soils and on mulch grass to keep dry soil from washing down the country's famous thousand hills during the rainy season.


Rollout Dates and Availability

Workiye Shallo's and Remera's coffees roll out on Friday and should be around, brightening our palates, through the middle of February.

-Kim Elena
NOTE: Unfortunately, construction in our Durham Training Center will not be finished in time to host a Tasting@Ten at that location this Friday. All other Training Centers are back on schedule. We're terribly sorry! Please join us next week. Thanks kindly for your patience and understanding.

Theme

Hologram

This week we will deconstruct the fruity, complex Hologram and taste its three components in order to understand what each coffee brings to the blend.

Notes on the Coffees 

Were I forced to reduce Hologram to a single word, I would choose the word fruity because the flavors of sundried natural Ethiopian coffees are unmistakable even in small quantities. But why choose a single word? Especially given that a hologram, by definition, is multi-dimensional. Though it’s not (yet) our best-selling year-round product, the growth in popularity of Hologram and its flavor profile over the past five years is something that excites me, primarily because the coffees that we use for Hologram are so good. Let’s talk about the current version, shall we?

We haven’t purchased coffee from the Asociación Integral Unidas Para Vivir Mejor (ASUVIM) in prior years, but we’re already making plans to purchase more from the harvest just getting underway on these small farms on the shores of Lake Atitlán in Guatemala. This coffee’s sweetness and milk chocolate flavors are reminiscent of coffee from La Voz, which is located just across the lake. Farming techniques, climate and varieties are similar between the two, and the region seems to incubate unusually good co-op names: ASUVIM’s full name roughly translates as the Comprehensive Association United to Live Better. We’re already buying as much coffee as is available from La Voz and between our company’s growth, the favorable growing conditions around Atitlán and how little age we taste in ASUVIM’s coffee this late in the year, I’m confident you’ll hear more about this group in the year to come. For now, this coffee comprises 60% of Hologram and isn’t used anywhere else.

Second on the table is the inimitable washed lot from Yirgacheffe, Ethiopia’s Hama, which is still my favorite coffee among all of our offerings, even a year after its harvest. We use Hama's bright, floral notes to make Hologram more dynamic, especially upon the first sip, but we keep its percentage low (10%) so that the chocolate, fruit, and body brought by the other two components still dominates.

With as many single-producer coffees as we had from Yirgacheffe, Ethiopia, this year, including knockout sundried naturals from Aleme Wako and Elias Benata, we opted to dedicate the entirety of Biloya sundried natural to Hologram. Biloya tastes a bit more like chocolate and nut than those single-producer lots, which make it a good fit for this coffee, but it’s the berry flavors—which lend Hologram its characteristic fruitiness—that most people will identify immediately on the cupping table. Also, I expect many people would suspect that it makes up more than its current thirty percent of the blend.

As I mentioned at the outset, the coffees we are using in Hologram are exceptionally good ones. Big Trouble may outsell it, and I’d be a fool to deny people their preferences, but all of the coffees we use in Hologram are better and it’s the same price. Not to mention it comes in a purple bag. I know you’ll all enjoy it, but just in case, I’ll say it anyway: enjoy!

Rollout Dates and Availability

Year-round, my friends. All. Year. Round.

-Kim Elena
Our $3 Holiday Flat Rate Shipping begins today and runs through the end of the year. Save a few bucks on shipping the perfect gift—coffee and coffee accessories—to someone awesome in your life.

We have something for pretty much everyone in our web store. Our 2014 Holiday Coffee is an excellent gift for any occasion. Our customizable subscriptions let you choose how long you want to gift a subscription. A few of months. A year. Forever. It's up to you: easily access your subscription account to end shipments whenever you're ready!

Not sure what coffee to order for someone? Coffee lovers always love coffee gear. And it always fits.

We hope that you have a safe and happy holiday!
 
POSTED IN: coffee

Theme

Competition Is None

The Big Eastern competition opens on Friday and for this week’s tasting we’ve chosen three coffees that have appeared in the routines of competitors in barista and brewer’s cup competitions at the regional and national levels over the past two years.

Notes on the Coffees

After making its competition debut as part of Jonathan Bonchak’s routine for the US Brewer’s Cup in Seattle in April of 2014, Olke Birre’s coffee is the choice of multiple competitors in both brewing and espresso realms this weekend. In blind cuppings of our many Ethiopian coffees, Olke’s coffee consistently takes the top spot for its balance of floral aromatics and clear-as-a-bell citric acidity. In addition to possessing one of the most perfect flavor profiles we can imagine, this coffee’s appeal is compounded by the fact that it hails from a single farmer and that we know him personally, which is unusual in Ethiopia. Plus, as I’ve told you many times before, he is a head taller than most farmers and was wearing a gold medal when we first met him, so he made quite an impression.

Next up is Ngunguru, one of our current offerings from the flavor capital of the coffee world, Kenya. In the spirit of full transparency, I’ll admit that I meant to send Thiriku, on the wings of which Lem Butler soared to victory in the Southeast Barista Championship in 2012, but ended up typing Ngunguru, instead. Oops. But never you mind, for this coffee’s complexity is equal or superior to that of pretty much any other coffee you could imagine. It’s precisely that complexity—the combination of brightness, mouth-watering savory notes, and brothy body—that make Kenyan attractive for competition settings where unique tastes, memorable descriptors, and creative flavor pairings win points.

Papua New Guinea’s Tairora rounds out the lineup with juicy flavors that are reminiscent of today’s other two coffees, but with a fuller body and more notes of nut and sweet spice than we usually find in East African coffee. Erika Lee Vonie, now at Everyman Espresso, took Tairora to the national stage in April of this year and combined it with herbs and fresh cucumber for a delicious signature beverage. Of today’s three coffees, Tairora was harvested most recently, and, after two years of struggling with both shipping delays and inconsistent quality, it arrived early and is tasting great. We are very thankful to have found the Colbran family and their coffee farm, Baroida, four years ago, and Tairora, which comes from smaller farms around Baroida, demonstrates the mostly unrealized quality potential of these highlands.

Rollout Dates and Availability

All three coffees are available now, but Olke Birre’s time is running out, so savor these last sips. Ngunguru will be around through December, at least, and we hope Tairora will last through March, though it's selling like hotcakes, so I’m not making any promises. 

-Kim Elena

Theme

Holiday Coffee

In accordance with our annual tradition, we have created a unique coffee in honor of the winter holiday season yet again this year. Today’s tasting we will be the first time that many of us get to try the 2014 iteration, and for fun, we’ve included the two single-origin coffees that comprise the blend in addition to the holiday coffee to encourage further flavor exploration. 

Notes on the Coffees

Holiday coffee is an interesting product. Looking at it one way, we could use almost any coffee and the product would still probably sell pretty well given that a) apparently coffee is a popular gift item, b) the word “holiday” is prominently displayed on the packaging, c) the packaging is especially nice, and d) it’s our company’s only consistent foray in the realm of “coffee for a cause,” which resonates with a different audience than our core customers. On the other hand, we want to use really delicious coffees as ingredients because we recognize that this will be many peoples’ first taste of Counter Culture Coffee and we want hook them on taste, story and everything else we do well.

This year’s holiday coffee combines two coffees from our favorite South American and African supplier cooperatives: Cenfrocafe of Jaén, Peru, and Yirgacheffe Coffee Farmer Cooperative Union (YCFCU) of Yirgacheffe, Ethiopia. Cenfrocafe’s coffee comes from a combination of producers from among their 2,400-and-counting members whose coffees stood out to the cooperative’s cuppers for being exceptionally clean and sweet. Although we don’t have the level of community specificity from this lot that we have from Valle del Santuario, the farms, elevation, and flavors are similar, and it’s coffees like this one that make Cenfrocafe our largest supplier from the Americas. Idido comes to us by way of YCFCU, from which coop we buy more coffee than from any other. Our holiday coffee from 2011 also came from YCFCU and, at the time, the Coffee Department talked about it as part of a campaign to popularize Ethiopian coffees. Three years later, coffees like Idido have made their way into more of our blends and year-round products over and they have and slowly but insistently shaped both flavor profiles and palates around their floral and citrusy characteristics.

Just as the packaging and ingredient philosophy of our holiday coffee continue to evolve every year, so does our goal with the per-pound donation. We have used holiday coffees to raise money for local charities, NGOs working in coffee-producing communities, and projects spearheaded by farms and cooperatives whose coffee we purchase, and the steady growth of our company has resulted in an ever-bigger pot of funds to donate. Growth is great, of course, but we’ve found that at times, the amount of money we raise can be overwhelming for the comparatively small-scale projects that our suppliers undertake, so we were looking for a way to break it up this year. Conveniently, CCC has a program called SEEDS that awards small grants of three to five thousand dollars to suppliers of ours, and since its creation in 2010 we’ve received applications from, and funded, producers across Latin America and East Africa as they planted trees, held compost trainings for their members, and developed strategies for income diversification. Instead of choosing a single project as the outlet for this year’s holiday fundraising, we’ll use the money to bulk increase the SEEDS budget by almost 50% and reach more growers across our diverse supply chains. Also, instead of limiting the donation opportunity to this one particular coffee and thereby sending the signal that the purchase of one does good and the purchase of the other… doesn’t… we opted to make the donation apply to any coffee purchased from CCC during the months of November and December. It’s less convenient to promote than one dollar per pound, but it’s worth the work of explaining because it’s a better representation of the holistic, measured approach we take to building relationships and buying coffee.

Rollout Dates and Availability

This year’s holiday coffee rolled out at the beginning of the month and we’ll sell it through the first week of January 2015.

–Kim Elena

Theme

Peru + Peru = PERU

Today we welcome Chirinos and Huabal—both from the Cenfrocafe cooperative, the same co-op that brings us Valle del Santuario and La Frontera coffees from Peru.


Notes on the Coffees

Cenfrocafe has long been a darling of the coffee department. They are forward thinking, have sound business practices (for the most part), ask the right questions about how to maintain the balance of quality and volume of coffees, and do their very best to put advice received from multiple sources into action.

With these coffees, we embark on the process of getting more-transparent coffees that hit higher quality marks from this important, historic partner. We hope that these coffees are just the beginning of increased volumes, transparency, and quality out of Peru.

Chirinos
Chirinos is known as the land of coffee and natural forests. Cedar, eucalyptus, and pine trees abound. They are also well known for some of the most beautiful waterfalls in the area. The coffee farms are broken up into three altitude groups, high, medium, and low.

Many of the farms in the mountains of the region have only been settled and planted for a generation, as opposed to the southern regions of Peru where the agricultural history dates back millennia. Cenfrocafe's members hail from some 30-odd communities around Jaén and smaller towns like San Ignacio, Chirinos, and Tabaconas.

Chirinos has 11 base organizations that deliver coffee to Cenfrocafe and 235 members total.

Look for: creamy, caramel, plum flavors

Huabal
Huabal (pronounced wa-BALL) is known as a higher altitude quality coffee growing zone. In addition to coffee, there are large areas of protected forest and unique wild animals that add to the biodiversity of the area. Their base organizations are located close to our long-term favorite Valle del Santuario in San Ignacio, Peru.

Huabal has 8 base organizations that deliver coffee to Cenfrocafe and 284 members total.

Look for: pronounced flavors of almond and green grape


Rollout Dates and Availability

Both coffees are already available for purchase as of this week. We will likely have Chirinos in house for about a month-and-a-half while Huabal will be closer to three months because we have a larger volume of this coffee.
Over the next two months, we will share stories about organizations doing exceptional work in coffee growing communities where we purchase. We often say that, while we know a lot about how coffee should taste and something about why it tastes the way it does, we know comparatively little about how best to support coffee farmers in their daily lives outside of coffee farming. Farmers might grow the best coffee in the world, but if they struggle to educate their children, put food on their tables, access health care, find clean water, or address other basic needs, our relationship—and by extension, our business model—is not sustainable.

Today, we will take a look at a non-profit we admire out of Burlington, VT, called Food 4 Farmers. Their mission is "to facilitate the implementation of sustainable food security programs in coffee-growing communities." In particular, they focus on collaborative work by emphasizing building local knowledge and capacity for individuals to solve their own problems by working through coffee cooperatives.

"Through a collaborative approach and partnerships, our goal is to transfer the tools and knowledge that coffee-farming families—and their communities—need for long-term food security," said Janice Nadworny, Co-Director of Food 4 Farmers. "One of the most exciting aspects of our work is witnessing this transformation from dependency to self-sufficiency."

The most eye-catching piece of their work to someone like me—who has been a part of and studied a number of non-profit and NGO models—is the following, in their own words:

"We don’t import a simplistic, one-size-fits-all model—we help communities identify locally appropriate solutions and strategies—and support them in managing their progress."

Though they are a fledgling non-profit, their small staff brings a range of experiences from the non-profit and academic world to the table. They are already well respected within and connected to the coffee industry with the likes of Rick Peyser (formerly of Keurig Green Mountain Coffee, currently working with Lutheran World Relief) on their board of directors.

Over the last four years, they have worked to design, implement, monitor, and evaluate food security strategies in Nicaragua, Mexico, Guatemala, and Colombia.

We are now in the second year of funding a food security project with Food 4 Farmers in Chiapas, Mexico, with CESMACH, a co-op that is part of Union el Triunfo. Food 4 Farmers is currently assessing the strengths and challenges of and resources available to the cooperative as they work to address seasonal hunger.

"Counter Culture has been a key partner in this work, stepping up to make the long-term investments necessary to help coffee-farming families thrive," Nadworny added.

To learn more about the great work Food 4 Farmers is doing click here.

More soon,
Hannah Popish