You are here

Despite the widespread perception to the contrary, any roasted coffee can be brewed with pretty much any brewer to make great coffee as long as you start with high-quality coffee and pay attention to your brewing parameter. We put together a short video with Team NYC's Meister to elaborate.

And, for the month of February, we're hosting an Instagram offer with a chance to win a bag of our current featured coffee, Remera. Check out the #anycoffeeanybrew page for more information.
Hello, cuppers!

What a week it has been; I hope you're all staying warm. Life continues apace and there are coffees for us to taste, so let's hop to it!

There's not a lot I can say about Valle del Santuario that you haven't all heard before, given the number of times it has appeared on our cupping tables over the past seven years. Our relationship with the Cenfrocafe co-operative of San Ignacio, Peru, is one of our strongest, but it hasn't always been that way - in late 2008, after our second year buying coffee from the five communities of the valley, the coffee department had a serious conversation about whether to continue working with the cooperative because we had heard rumors that they hadn't distributed price premiums in a timely fashion and growers felt dissatisfied. We opted to continue because we were able to address our concerns with the cooperative and, five years later, I'm glad that we didn't react to a rumor we heard through an importer and opted to be patient, work on the relationship, and commit to better, more frequent communication in the future.

Our next coffee is a good one to follow on the heels of that story because Remera represents a long-term bet still in its early stages. We have known Epiphanie and her son Sam, owners of the Bufcafe and Remera mills, for many years, but it was Tim's trip in 2012 that opened our eyes to the family's potential as a collaborator as opposed to simply a supplier. Last year's Bufcafe Natural Sundried was a runaway hit and a subject of much curiosity, especially - judging from online ordering records - among coffee industry folks, and although the washed coffee we're buying from Remera is more in line, flavor-wise with what you might expect from another very good Rwandan coffee, it's still a treat and it's got a lot of potential for growth. Sam is a regular fixture of coffee department discussions as someone who represents the next generation of producer-leaders both in terms of his youth and his vision for quality. His quality improvements and his experiments with sundried naturals continue (we have our fingers crossed that we'll have some sundried natural coffee from Remera in a couple of months). Also, Sam plans to attend the conference on potato defect that we'll be sponsoring with a portion of the proceeds from sales of our holiday coffee, which we are hopeful will help us make progress against this frustrating obstacle.

Last but not least, we have Buziraguhindwa Natural Sundried, which we've been brewing more than ever since it showed so well in competition last weekend. We have been waiting two years for this coffee experiment to materialize and while it paid off handsomely, we have certainly had fits and starts along the way and questioned whether or not the potential was worth the time, effort and, one year, the financial hit of the coffee arriving unsellable. The clean but intense fruit in the flavor of this coffee, however, makes it all feel worthwhile because despite the fact that we don't buy a lot of this style of coffee compared to washed coffee, we do want to have more options than just Ethiopia for this flavor profile and in order to get there, we have to build it patiently and take the long view.

Enjoy the coffees, please!

-Kim
The Big Eastern regional competition is coming to Durham, NC. The 2013 Southeast Regional Brewers Cup Champ – and Counter Culture sales team member – Jonathan Bonchak is competing again. At this year's Southeast Regional Brewers Cup, Jonathan's using a combination of Buziraguhindwa Natural Sundried from Burundi and Idido washed from Ethiopia. And, for a brewer, he's using Counter Culture's Classic #2 Bonmac drip cone!

"My lady gave this to me as a Christmas present years ago," recalls Jonathan. "It was the first time I ever tried to use a pourover cone. I only needed a few tries to make some truly tasty coffee. I still come back to it today as my favorite drip cone, and I recommend it to all of my friends looking into making great pourover coffee at home."

Asked why, Jonathan explains, "It has one small hole that the brewed coffee passes through, and this is helpful if your pour is quick or if your grinder isn't great. I like this slower flow because it can help you extract a little bit more since it prolongs the coffee and water dwell time."

And, of course, we have these available in our store, if you're interested.
Good morning, cuppers!
 
Sorting at Mpemba.With 52 weeks in a year and three coffees (on average) in each of our weekly cuppings, it stands to reason that we have read, spoken, and learned about – not to mention brewed and tasted – 156 coffees together since this time last year! Of course, one could argue that we have repeated coffees, but anyone who has cupped as long as you all have knows that our understanding of coffee grows through repetition. In the depth-versus-breadth debate, I fall firmly on the side of depth. In any case, it has been a heck of a year in coffee, and it means a lot to me to have gotten to share thoughts from the Coffee Department on all 156 of 'em.
 
The last of 2013's Friday cuppings showcases three stellar coffees from Burundi. Our story begins with the washed coffee from the Buziraguhindwa washing station in Kayanza, which we have been purchasing since 2010, making it our longest-running relationship in Africa. Is that surprising? Given how new the whole country is to the specialty coffee industry, I'd say it's kind of surprising, and we certainly have longer track records of purchasing from washing stations like Ndaroini in Kenya, but those purchases haven't been in consecutive years. The strong relationships we now count on to bring us awesome coffees – see: Haru, Idido, Remera, etc. – have been built on the model of Buziraguhindwa and the lessons we have learned in the years we have been working with them.
 
We were really excited to get to buy coffee from Mpemba in 2012 because we weren't the only buyer interested in the Kazoza N'Ikawa cooperative's first coffees from this washing station. Good elevation, solid infrastructure, and a well-respected manager are universally appealing, but we were especially committed to getting connected to a cooperative because most of our successes in Burundi, including Buziraguhindwa, had been with privately owned washing stations. Elsewhere in the world, almost all of the coffee we buy from small-holder farmers comes to us through producer cooperatives, which come in all shapes, sizes, and degrees of effectiveness but, at the end of the day, share a measure of accountability to the individual, as well as potential for empowerment that private washing stations don't.
 
After last year's lot of Mpemba arrived tasting fantastic, we were doubly pleased with our decision to grow, and in 2013 the washing station's coffee took fourth place in the Burundi's Golden Cup Competition. In most of our cuppings this year, Mpemba's coffee has been the more complex of the two in flavor and brightness, but I'll be curious to hear whether you find them to be distinctly different, and how.
 
Finally, the coffee that will inevitably generate the most discussion is Buziraguhindwa's sundried natural coffee, which is, as far as we know, the only sundried natural coffee exported from Burundi. Despite similarities between climate and geography across the coffee-producing countries of East Africa, Ethiopia has remained the only producer of sundried natural coffees for export – which is a way of saying that all countries make them but they're mostly not good. Buzi Nat – as I know this coffee will be nicknamed – is the result of curiosity and of our ability to experiment within our supply chains.
 
I feel like a broken record when I say that our strong relationships and our persistence are the foundation of innovation, but it's true, and it's important to understanding who we are and what we do. The reason that Ramadhan, one of the owners of Buziraguhindwa, was intrigued by the prospect of sundried natural coffee wasn't because he got some tip that it's a market poised for massive growth but because we were excited about it and committed to it before it even existed (which was the case with our first coffee from the washing station back in 2010, as well). The story of our sundried natural coffee from Bufcafe in Rwanda last year bears many similarities to Buziraguhindwa's and now Sam, the mill manager, wants to produce an entire container of sundried natural coffee for us– which is, like, 10 times as much as we bought from him in last year. I don't know if we'll actually want that much, but it feels like a testament to Counter Culture's ideas and our approach.
 
Though this story is far from complete, I can never fit everything I want to say into a single e-mail and I've got 52 e-mails to write in 2014, I'll leave you now with the hope that today's cupping is a great conclusion to this great year.
 
–Kim Elena
 
As we say in our Direct Trade report, Cenfrocafe is truly a model among cooperatives, and they are a joy to visit and learn from each time. This visit included all of the usual elements – from producer meetings to meeting with cooperative leadership, cupping, and, in general, hearing about highlights and challenges currently facing the group.
 
Cenfrocafe has grown by almost 30% this year in its volumes. The coffee we received from this group and sell as Valle del Santuario and La Frontera has been exceptional this year. Our hope is to continue to hone in on even greater volumes of this quality coffee. Already on the larger side with 2,680 members, they have 240 more members going through the one-year trial period. They are, after 12 years of operation, getting to be a well-oiled machine. In addition to the business of coffee, they are intentionally working on helping producers with diversification efforts, health resources, and continued integration of youth and women in the cooperative. Of course, they still have kinks to work out in stabilizing volumes, lot separation, and best representing the needs of cooperative members.
 
Leaf rust is beginning to prove challenging, and some producers have lost up to 3,000 trees or more as a result. Conversations about how to prevent and renovate are serious. And, continuing to have the conversation about producing quality coffee alongside conversations about protection and disease resistant varieties is inevitable. The hope is that Cenfrocafe can continue to take a proactive role in regard to producers' needs for prevention training and on-farm investments.
 
Coffee quality this year was lagging in July and August at the beginning of the harvest, but they had higher hopes as they saw great improvements in October. I believe our coffee this year reflects that change. And, it again emphasizes the benefits of being by the cooperative's side – as true partners – not just for one harvest or one great run, but through the ups and downs.
 
I hope you'll enjoy these photos of my last week in Peru!
 
Abrazos,
Hannah
 
From the embed above, click [full screen] and [show info] for Hannah's annotated notes on each photo. You can also view Hannah's trip report on Flickr.
 
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 also adding to our ranks in the following positions:
 
We're also looking for a Graphic Designer in our Durham, NC, headquarters. Please email a resume, portfolio, and cover letter to apply.
 
And, we're looking for a Retail Coordinator in the Production Department at our Durham, NC, headquarters. Please email a resume and cover letter to apply.
 
Please check the Careers section of our site under Contact for future job listings. Thanks!
 
Michael Hession and the Gizmodo team stopped by our Manhattan Training Center for a look around with Team NYC's Tommy Gallagher.
 
The team out on the road for The Variety Show shot video footage along the way to share the goings on of our second Works in Progress tour. Stay tuned here or on our Facebook page as the last few videos are posted. And, thanks to everyone who attended!
 
New York City – 10.19.13
 
Boston – 10.17.13
 
Philadelphia – 10.15.13
 
Trailer for 2013 HOST in Milan, Italy

(Thanks kindly to our 2013 Works in Progress sponsors Kalita USA, Bonavita, Baratza, and ESPRO.)
 
Washington, DC – 10.13.13
 
Chicago – 10.11.13
 
Asheville – 10.9.13
 
Atlanta – 10.7.13
 
Durham – 10.5.13
 
Tour Teaser:
 
Big thanks to Christy Baugh (from our marketing department) – whose birthday is tomorrow – for making these happen despite the bustle and motion of the RV; thanks also to Thomas Costello (aka The Human Eyes) for much of the music for these!
 
....
 
CC_WIP_LOGO_FINAL_Color_600x600.gif
The Variety Show – the second installment of Counter Culture Coffee's annual Works in Progress series – will explore botanical coffee varieties with the owners of Finca El Puente, Moisés Herrera and Marysabel Caballero, and celebrate the championship of Erin McCarthy at the 2013 World Brewers Cup!
 
The Variety Show team will travel from city to city stopping at each Counter Culture Training Center along the way over the course of two weeks in October – starting this weekend in Durham and ending in New York at our new flagship Training Center.
 
Along the way, we'll be selling raffle tickets to benefit World Coffee Research, and each stop will include drawings for prizes like Kalita brewers, Baratza grinders, Bonavita kettles, and custom Counter Culture wares – a winner for the Grand Prize drawing from all entries gets a personal coffee brewing experience in your home – or coffee shop – with 2013 World Brewers Cup Champion Erin McCarthy [some restrictions apply*].
 
Light food + beverages. Free + open to the public. #CCCVarietyShow
 

All events 7 - 9 p.m.

Saturday, October 5 – Durham Training Center
Monday, October 7 – Atlanta Training Center
Wednesday, October 9 – Asheville Training Center
Friday, October 11 – Chicago Training Center
Sunday, October 13 – Washington, DC Training Center
Tuesday, October 15 – Philadelphia Training Center
Thursday, October 17 – Boston Training Center
Saturday, October 19 – New York Training Center


Big thanks to event sponsors Kalita USA, Bonavita, Baratza, and ESPRO!


*Continental US only. Subject to availability.


Pages

FAQ