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In honor of Memorial Day Monday, May 26, our roasting and production facility will be closed and orders will be held for fulfillment until Tuesday, May 27.

All orders placed Friday, May 22, through Monday, May 26, will be filled and shipped May 27 at which point your tracking information will be updated.

Thank you for your understanding.
Woodberry Kitchen's Spike Gjerde on our 2009 Origin Field Lab to Nicaragua. Congratulations to Woodberry Kitchen's Spike Gjerde for his 2015 James Beard Foundation Award for Best Chef: Mid-Atlantic!

We work with some of the best restaurants in the country—restaurants run by folks who understand and appreciate the importance of quality coffee as an integral ingredient in a dining experience. We're proud of these relationships and the dedicated people who work hard to make sure that the coffee at the end of a delicious meal elevates the experience.


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 more about coffee and pass this knowledge on to other coffee fans.

Please apply if you love Counter Culture, love chatting with people about coffee, and have a flexible schedule—and you want to earn a little extra money and win prizes! Training will be provided. For more information, click here.

 

*All applicants must complete the questionnaire below.



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 preparing our coffees for the end consumer can reach people directly with the knowledge and information they get from the experience.

The 2015 Origin Field lab included two Counter Intelligence instructors, two Counter Culture staffers, two Culinary Institute of America folks, and a handful of awesome coffee people from Counter Culture accounts Little Skips, Midtown Scholar Bookstore, Peregrine Espresso, Rex NYC, and Washington, DC's Tryst.

The lab addressed the complexities of coffee farming in general—and, in particular, in Honduras—and with on-site experiences from farm to port.

Our group was lucky enough to spend the better part of a week with Moisés Herrera and Marysabel Caballero of Finca el Puente in Marcala, Honduras. Moisés and Marysabel welcomed us into their home, nursed one of us back to health, fed us (over + over again), and, often, helped to make certain that our group had what we needed and got where we needed to go. Huge thanks to both of them!

We were also fortunate enough to learn from coffee farmers, co-op representatives, exporters, port operators, and so on.
Sam Lewontin and Lem Butler won their respective regional barista competitions (Northeast and Southeast) at the 2015 Big Eastern Coffee Competitions in Durham, NC!Congratulations to Jenny Bonchak of Slingshot Coffee Company in Raleigh for a second place finish in the 2015 US Brewers Cup!

And congratulations to Sam Lewontin from Everyman Espresso in New York for his fourth place finish in the 2015 US Barista Championship!

Dozens of hard-working, super-talented coffee professionals from around the country competed this weekend. We're especially proud of the folks who chose to compete with our coffees: our very own Lem Butler; Carlos Morales from New York's Third Rail Coffee; Jack Snyder of Northside Social in Arlington, VA; Erika Vonie of Everyman Espresso; and independent barista Anna Utevsky.

Huge thanks to the Specialty Coffee Association of America and the Barista Guild of America for making the US Coffee Championships possible. Thanks to the sponsors. hosts, emcees, live feed commentary team, technical teams, judges, and volunteers. And thanks to the the whole Sprudge and Sprudge Live teams for their excellent coverage, as well.

 

 

Theme
Tasting @ Ten – Three Year-Round CoffeesThis week, we'll familiarize ourselves with the current versions of three of our year-round products: Big Trouble, Fast Forward, and Slow Motion.

Style of Tasting:
Freestyle! Cup them, pourover compare them, or choose three different brewing methods to emphasize different flavors. It’s your choice.

Notes on the Coffees: 
With a menu that changes as often as ours does, it is easy to get so caught up in tasting new things that we forget to check in on our year-round friends. Although their names remain the same, the ingredients change with the seasons, and fans will notice subtle shifts in flavor as coffees come and go.

Big Trouble's goal in life is to taste sweet and nutty, and right now we achieve that with a 70/30 percent blend of coffees from CENCOIC in Colombia and the exciting new Lacau from East Timor. CENCOIC is a cooperative of indigenous farmers in Cauca, and we tentatively committed to buying their coffee this year before we had tasted it because we believe they have potential to be a good supplier for us over the long term. Happily for all of us, the coffee turned out to be good, and now we have a platform for working together in the future! All of our year-round coffees provide a staging ground for new coffees and relationships, but Big Trouble is especially good in this respect because the roast level is slightly darker than a few of the others.

Fast Forward is one of those lighter-roasted contemporaries of Big Trouble, and its components tend to be higher-quality coffees and to represent more advanced relationships. As of a few weeks ago, Fast Forward is made of coffee from the inimitable Cenfrocafe cooperative in Peru—in this case, one of their lots that represents many communities, as opposed to the specific micro-regions of Valle del Santuario or Huabal—blended with 10 percent of coffee from the Hama washing station in Yirgacheffe, Ethiopia.

Whenever decaffeinated coffees grace our Friday tasting tables, my instinct is to talk about and taste them last, which might be perceived as an insult to both these coffees and to the die-hard decaf drinkers who love them. Given that, put Slow Motion toward the front of the lineup today, will you? Our only year-round decaf coffee is the flavor counterpart of Fast Forward (the name is a clue), and right now they are a near-perfect match, as Slow Motion comes entirely from the same Cenfrocafe cooperative of Peru mentioned above.

Kim Elena
Theme
Tasting @ Ten – Three from Nariño, Colombia!This week’s tasting offers a us tour of Nariño, Colombia, which is arguably the coffee giant’s best region for the production of high-quality coffee, in three coffees: La Florida, Rosales, and Jorge Avilio Cabrera.

Style of Tasting:
Set up a cupping of the three coffees and brew the favorite (or the Cabrera, if you want to make the call as to what is going to be most worthy of extra attention) as a pour over.

Notes on the Coffees: 
On my first trip to Colombia in 2007, I participated in a cupping event that included coffees from a variety of regions: Cauca, Tolima, Huila, and Nariño. (As an aside, my favorite was actually from the farm of Nelson Melo!) All of the coffees were delicious, and, while the Colombian coffee experts and experienced cuppers agreed that every one of the four regions had fantastic growing conditions, over and over again, I heard that Nariño had amazing potential. In the same breath, however, they’d comment that it was "difficult," or even "too difficult" to work in the southernmost region of Nariño because large buyers—Nespresso chief among them—dominated the region. Though the price premiums Nespresso offered weren’t as high as what a buyer like Counter Culture could offer, the volume they could commit to buying and their existing relationships made it seem, for years, like working in the region would be paddling upstream, at best, and at worst, a total waste of time.

Our perspective on Nariño changed in 2012 when buyer Tim Hill joined the advisory board of Catholic Relief Services’ (CRS) Borderlands project. The project’s mandate includes accessing and developing markets for coffee growers who want to differentiate their product from the standard stuff leaving the region, and, as Tim began to visit particular communities and meet individual farmers, it quickly became clear that what was true of the region on a macro scale didn’t apply to every farmer, and that, in fact, many farmers were eager to explore opportunities afforded by differentiation even if it meant a lot of extra work.

Over the three years of the project, we’ve tasted hundreds of coffees (some of them more than a dozen times) and, with help and guidance from Borderlands staff, we identified the community of La Florida for purchasing. For a description of the coffee and its significance, I'm going to direct you all to this post by Michael Sheridan, the director of the Borderlands project, who is an extraordinary thinker and writer working at the intersection of development and coffee.

In addition to investigating coffee varieties and linking coffee producers with buyers, the Borderlands project has devoted a lot of time and resources to separating coffees from individual farmers. The lot we have from Jorge Avilio Cabrera is one of those standouts that not only gives Counter Culture a chance to showcase the best-tasting coffees from within a community or cooperative we work with, but also gives us the opportunity to deliver a tangible reward to farmers as a demonstration of the potential of our market.

As much as we have learned from and benefited from international development projects in coffee-producing countries around the world, it also can be risky for a business like ours to invest in coffee supply chains built by aid money, because the money and organizations that create the linkages do ultimately disappear. Unfortunately, all too often, farmers and cooperatives don't have a firm enough foundation to continue without international aid. No one wants that outcome, of course, and one way in which Borderlands is working to secure the future of these supply chains beyond the timeframe of the project is by engaging buyers of diverse sizes from abroad and exporters working in Colombia, as well. Virmax, an exporter with whom we work regularly, also has a seat on the project's advisory board and, as they’ve gotten more involved in the region, they've begun building supply chains separate of the project.

Our last coffee, Rosales, comes from a community that CRS is engaged with, but as opposed to going through the same management process as the coffees from La Florida, this coffee took a more traditional route. This year, Rosales is not as refined as La Florida’s coffee, but it’s got the same potential when it comes to coffee geography, climate and varieties, and it’s also a coffee supply chain that exists independent of external funding.

Enjoy today’s dive into Nariño and if you can’t fit everything you want to say into your tasting this week, rest assured that we’ll be getting to know many more coffees from these farms and communities in the future.

Kim Elena
NOTE We will not be hosting a weekly tasting on Friday, January 23, at any of our regional Training Centers. We will return to our regular schedule the following week. Thanks!


Theme
We're very (very) softly launching a next Limited-Release Blend (think Holiday Coffee + last summer's Equilibrium) in a few weeks and will be tasting the blend and its components this week at our training centers.A preview of Underdog, our next limited-release blend

Style of Tasting:
Cup the four components, then brew the blend.

Notes on the Coffees: 
I don’t know about you, but I root for the underdog in sports and in life almost exclusively.

Of course, in terms of coffee, like most of you, I love coffees from Ethiopia, Kenya, Colombia, Guatemala, and a host of other countries that hundreds of roasters—including us—carry amazing lots from every year. But when a coffee comes great in from a place that I don't see a lot of other roasters focusing on—or from a producer or place that in the past hasn’t had quite the best coffee—that's when I really celebrate.

This year, the Colbran family in Papua New Guinea delivered the best, most consistent harvest they have ever had—in one of the most difficult years they've had producing coffee—and that's why Tairora became the base for this blend.

Until recently, no one in the specialty industry carried coffee from Burundi. Two years in a row, Mpemba has made a pristinely sweet coffee that is my personal pick on the offerings right now.

East Timor wasn’t even close to being on our radar this year, but, when we starting tasting the coffee from Haupu and Lacau, we were hooked. And now we can't wait to keep exploring how good these coffees can get. (There is certainly a lot of work to get them as good as we think they can be.)

Last but not least: Buziraguhindwa Natural Sundried from Burundi. This is simply the best-prepared natural sundried coffee we have ever seen from a country that, until we bought this coffee last year, never produced this type of coffee—and now other producers in Burundi are imitating this style of processing.

Of course, we are proud of every coffee we source, but these four coffees represent the ones we've had to maintain the most patience with and commitment for, the ones that have surprised us the most, and the ones that might not have the odds in their favor but have come from behind to steal the show.

Tim

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