You are here

We are compelled – driven, some have said – by a commitment to creating cutting-edge coffee people and a dedication to real social, environmental, and fiscal sustainability.

We're hiring for a Customer Relations Representative in New York. Please email a resume and cover letter to apply.

We're also hiring for a Coffee Technician in New York. Please email a resume and cover letter to apply.

We're also hiring for a Network Administrator in Durham, NC. Please email a resume and cover letter to apply.
 

EQ!Theme

Deconstructing the blend – Part 1 of 2

In years past, we have worked hard to transition many of our "blends" to become flavor profiles that can then be best served by one single-origin coffee, two if push comes to shove. Our rationale has been twofold: one, make transparency easier—there's no hiding the coffee when it's the only single-origin—and two, by necessity, intentionally trying to move through coffee within a timely fashion to maintain freshness. But, we know that combining coffees together for flavor purposes is not inherently a bad thing.

On Monday, we will be introducing a new type of blend. The debut incarnation is called Equilibrium! The underlying idea here is that we don't really think of it as a blend, at all. Rather, Equilibrium is three of the most delicious coffees available to us in summer and early fall, and they somehow become even more delicious, bright, and complex when combined together.

Style of Tasting: Cup the Components

This week, as a precursor to the arrival of Equilibrium, we will taste each of the parts that make up the whole. We'll suggest cupping the three side by side to showcase what each brings to the table. You may then decide to brew or do whatever else you like with the crowd favorite.

While tasting, encourage people to think about what the three coffees might taste like together. As a teaser, let them know if they come back to the tasting next week, we'll delve more into the philosophy and future of coffees like Equilibrium.

Notes on the Coffees:

As a nod to its name, Equilibrium is made up of equal parts of three coffees that are already known to us, the first two, Idido and Concepción Huista, more so than the third, Ngunguru, which, of course, just graced our roasters for the first time this past week.

33% Idido, Yirgacheffe, Ethiopia
This first lot from the Idido cooperative in Yirgacheffe, Ethiopia, represents a select group of 200 of the most dedicated farmers. These farmers turn in their best cherry at the peak of harvest for this washed special preparation coffee. Notes of melon, orange blossom, and citrus.

33% Concepción Huista, Huehuetenango, Guatemala
One of the most highly anticipated Central American coffees we offer, Concepción Huista delivers yet again. This year, our fourth year working with the cooperative, we continued to focus on buying smaller lots in addition to volume—trying to capture higher quality from particular areas within the cooperative. Look for softer flavors of creamy caramel and sweet plum.

33% Ngunguru, Nyeri, Kenya
Ngunguru is one of three members of the Tekangu cooperative society. When we went looking for great Nyeri coffee this year, we knew we had to share Ngunguru's coffee with you. Lush, complex notes of raisin and sweet savoriness abound.

Availability:

Equilibrium will be available with all of its brightness and juiciness on Friday, July 18. We anticipate it will stick around through September or October, but it's a new item so why not try it at its debut in case it disappears quickly!

 

 

Our new pourover iced coffee video is short and sweet and easy to use. This (phone-friendly) tutorial breaks down the simple steps for delicious pourover iced coffee into a quick lesson that anyone can use and enjoy.

We've gone on record (once or twice) as really loving this method for iced coffee. The results of brewing directly onto ice are a bright, vibrant expression of the coffee that is incredibly refreshing.

To celebrate both the new video and this month's Featured Coffee, Idido (which happens to be perfect for brewing over ice), our #AnyCoffeeAnyBrew Instagram contest for July focuses on ... iced coffee. No matter how you make it, post a photo of whatever coffee you're drinking iced on Instagram and tag #AnyCoffeeAnyBrew for a chance to win our weekly prize of a bag of our July Featured Coffee, Idido!

The video was shot at our Durham HQ by Graphic Designer Christy Baugh—with set design/production assistance from her fellow designer Katie Parland—with Tech Manager Bryan Duggan as the "lead actor." (Web Content Manager Cameron Gatling makes a cameo at the end as "coffee drinker #2.") Music for the video was written and recorded by Production Associate Thomas Costello.
 

 
We're pleased to announce the debut of Espresso Fundamentals—the newly updated full-day course which replaces Beginner Espresso in the Counter Intelligence curriculum!

Espresso Fundamentals is a dynamic blend of context-building lecture and hands-on tasting and technique exercises, designed to introduce new baristas to the foundational skills needed behind an espresso machine, and to take more experienced baristas to the next level in their understanding and crafting of espresso and espresso-based drinks.

Learn more and sign-up on the Espresso Fundamentals page.

Theme

They ain’t what they Llusta be

These coffees should taste familiar, but pay attention! Take notes! Today’s tasting is the last hurrah for Toscano as portrayed by Nueva Llusta from Bolivia and Haru in the role of Apollo. Just Wednesday we began roasting and selling new versions of these well-loved coffees: the Toscano shipping now is comprised of a just-arrived lot from Union El Triunfo in Chiapas, Mexico and Apollo of Suke Quto from Sidamo, Ethiopia.

Notes on the Coffees

I get excited about new iterations of products like Toscano and Apollo because change typically means fresher components (not to mention that I love adventure of all sorts, including of flavor). In Toscano’s case, though, I will admit to feeling a twinge of wistfulness today because Toscano (NL) has been so loved and appreciated in this current form, which is especially interesting given how bright it is and how seldom we think of Toscano for brightness. That said, we bought Union El Triunfo’s coffee last year thinking it would taste good in Toscano and it did, and I’m glad to have it back this year for Toscano. This is one of the strongest co-ops in Chiapas from social and environmental perspectives, and they have great cup quality potential, too.

Haru has held steady in its role as Apollo for many months and if we had more of it to sell, I’d feel comfortable continuing to do so, given how well it and Idido have held up. Alas, we finally reached the end of last year’s Haru and this year’s lots are somewhere between Yirgacheffe and Durham, so we went looking for alternatives and found Suke Quto. Suke Quto is a delicious organic coffee from Sidamo, Ethiopia that shipped early, and that is pretty much all we know about it. We are eagerly awaiting our coffees from our long-time supplier co-ops within the YCFCU but meanwhile, Apollo’s citrusy, floral flavor profile makes it hard to substitute coffees from other parts of the world.

I wouldn’t be surprised to see the same (but are they the same?) coffees on the table next week or the one to follow, so as I said, take notes!

Rollout Dates and Availability

These lots rolled over Wednesday, April 16, and we should be working our way through them over the next month to two months.
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.

Theme

Late Harvest on the Other Side of the World

Today we taste coffees from the Colbran family’s estate, Baroida, and from the Tairora Project that represents smaller-scale coffee farms around the estate in the Eastern Highlands of Papua New Guinea.

Notes on the Coffees

Baroida and Tairora aren’t new to any of you, many of whom have come to not only love but really appreciate this coffee’s tangy, spicy and savory qualities during the months when we are waiting for coffees from the northern hemisphere to arrive. We split our shipment from the Colbrans this year, which is why we are able to draw a distinction between “early harvest” and “late harvest”. Splitting lots is something we’ve begun doing with some frequency — our current lot of Nueva Llusta is another example we have identified — but we have been doing it with coffees like Concepción Huista for years because we a) benefit from having fresh offerings for our customers earlier than our competitors and b) are big enough to have control over shipments, which is something more difficult for very small companies that depend on importers’ timelines.

I mentioned above that we do a lot of cupping of this coffee for the sake of consistency. While it sometimes feels like a struggle to go through each days' lot and isolate the ones that taste prematurely faded, it’s a blessing in the context of where most farms and their buyers are, namely, blending coffee from the different days and crossing their fingers that it’s got more good than bad on balance. We buy some other coffees that are still at that stage (I’m not naming names) and the struggle is worth it for the flavors of the good lots. Speaking of flavor, I don’t expect anyone to be surprised by these coffees in comparison to their early harvest versions, because I think they’re pretty true to type. If you disagree, though, I hope, as always, to hear your thoughts and feedback.

Rollout Dates and Availability

We just began selling both of these lots and we expect to keep them in stock through the end of May or early June.

Theme

Toscano Times Two


Ta da! Today, two Toscanos tickle your tastebuds! Each bag represents a different incarnation of Toscano, with the bag labeled Ecuador representing the most recent recipe we have been selling and the bag labeled Costa Rica the version that becomes available today (and by today I mean today, Thursday, March 20th).

Notes on the Coffees

Toscano Ecuador

The coffee that we had contracted for 2013 from the Fapecafes co-operative of Loja, Ecuador and which we were planning to sell as El Gavilán lacked the brightness and sweetness we expect from that coffee. While we opted not to feature the coffee as a straight, seasonal offering, we suspected it would taste good in Toscano. We also knew that the co-op’s members were struggling with coffee leaf rust and would be hard pressed to find another buyer for this coffee that didn’t meet CCC’s high standard but was still a far cry from average in value or quality. So we sacrificed our hopes for El Gavilán this year and bought coffee for Toscano and some really-great-but-really-small single-farmer lots.

Toscano Costa Rica

Between 2008, which was the last year in which we sold Cerro del Fuego (old-timers, you know what I’m talking about), and today your coffee department has tasted dozens of coffees from Costa Rica but declined to purchase any of them. Though some of these coffees have been delicious, they have also cost significantly more than coffees of comparable quality from elsewhere in the Americas, and the price-to-quality relationship tends to be especially skewed with organic coffees. In short, they haven’t been a good fit. So what makes today’s coffee different? The Costa Rican coffee that we will be using for Toscano for the next few weeks comes from six small estates (today’s is Linda Vista) located near the farm of a fellow named Tim O’Brien. We were introduced to Tim a few years ago as an employee of an importer we do business with and he is now building his own importing business. He’s excited and motivated to do good work for CCC, so we bought the best coffees he was offering from the 2012/2013 harvest both in order to get our relationship with him started on a good foot and to continue pushing to get better, sweeter coffees into Toscano. All of these coffees were dried with a focus on water activity and low moisture, which has helped their stability, and I think you’ll like the way they taste. 

Rollout Dates and Availability

We just began selling Toscano (Costa Rica) today and we will probably only have it for two weeks or so before we move into another coffee. What coffee, you ask? Well, it depends on what arrives and tastes right in these next two weeks. Never a dull moment here in the coffee department.

Pages