You are here


 
We're super-proud of all of the competitors at this year's Big Eastern coffee competitions – which included the Southeast and Northeast Regional Barista and Brewers Cup competitions. And, we are, indeed, incredibly honored to have 29 talented folks representing our coffees. In addition to two top place finishes – see below – eight competitors made the finals of the Big Eastern competitions using our coffees.

Erika Vonie of Ultimo Coffee in Philadelphia took second place in the Northeast Regional Barista Competition (NERBC) with coffee from our Tairora Project from the Eastern Highlands, Papua New Guinea. Corey Reilly of Everyman Espresso in New York finished in third place in the NERBC using Mpemba from Kayanza, Burundi.

In the Northeast Regional Brewers Cup (NERBrC), James Klapp from Ultimo Coffee in Philadelphia came in second with Idido washed processed coffee from Yirgacheffe, Ethiopia. And, Alyssa Azizi of Pavement Coffee in Boston rounded out the NERBrC finalists in sixth place with La Golondrina from Popayán, Colombia.

In the Southeast Regional Barista Competition (SERBC), independent barista Dawn Shanks from Washington, DC, used Counter Culture's Biloya Natural Sundried to earn a third place finish. Tim Jones of Jubala Craft Coffee in Raleigh came in fourth in the SERBC using a blend of Idido washed and Biloya Natural Sundried. And, Nathan Nerswick of 5&10 in Athens, GA, rounded out the SERBC finalists in sixth place.

Krisann Freilino of Peregrine Espresso in Washington, DC, earned the fifth place spot in the Southeast Regional Brewers Cup with Tsheya from the Democratic Republic of Congo.

Other dedicated coffee professionals who used our coffees, included Patricia Bruce of Pavement Coffeehouse in Boston; Matthew Bryce of Peregrine Espresso in Washington, DC; Steph Caronna of La Farm Bakery in Cary, NC; Andrew Cash of Jubala Craft Coffee in Raleigh; Seth Cook of Northside Social in Arlington, VA; Couper Cox of 5&10 in Athens, GA; Helen Flowers of The Morning Times in Raleigh; Tommy Gallagher of Counter Culture Coffee, NY; Jennifer Hall of Sola Coffee Café in Raleigh; Tery Honeyghan of Peregrine Espresso; Dylan Jung of High Five Coffee Bar in Asheville, NC; Dylan McFatrich of The Morning Times; Trevor Patton of The Morning Times; Joe Quinlan of High Five Coffee Bar; Katie Rant of Sola Coffee Café; Bobbi Jo Vandal of Pavement Coffeehouse; Amanda Whitt of Everyman Espresso; and James Yoder of Not Just Coffee in Charlotte.

And, as mentioned on Monday, we are extremely proud that Team NYC's J. Park Brannen won the Northeast Regional Barista Competition and Team Durham's Jonathan "Peaches" Bonchak won his second straight Southeast Regional Brewers Cup!

Thanks,
Nathan
These dudes are awesome. Park + Peaches, congratulations!We're proud of all of the competitors at this year's Big Eastern coffee competitions – which included the Southeast and Northeast Regional Barista and Brewers Cup competitions – for continuing to elevate the craft of coffee. We're incredibly honored to have many, many talented folks representing our coffees. And, we are extremely excited that Team NYC's J. Park Brannen won the Northeast Regional Barista Competition and Team Durham's Jonathan "Peaches" Bonchak won his second straight Southeast Regional Brewers Cup!

Park and Jonathan will advance to the US Barista Competition and Brewers Cup in Seattle in April 2014. Congratulations to both of you and thanks for all of your hard work – along with the many other inspiring coffee professionals making us proud with our coffee in Durham this weekend.

Big thanks to our Big Eastern co-sponsors Dallis Bros. Coffee, as well as the Barista Guild of America, The Specialty Coffee Association of America, and everyone who helped to make the Big Eastern coffee competitions such a great showcase for dedicated and talented coffee people. Thanks especially to all of the hard-working staff, judges, and volunteers.

We'd also like to thank Dallis Bros. Coffee, Nuova Simonelli, and Dalla Corte for the Saturday night dance party featuring DJ Pez and DJ Sprudge.

And, thanks also the city of Durham and the lovely people from this part of the world who made visitors from up and down the East Coast welcome and gave them a glimpse of why we love to call this place our home!

Sincerely,
Nathan
This December marked our second year supporting the NC Choices Annual Carolina Meat Conference with a coffee donation. The conference is the first statewide one in the country dedicated to local and niche meat supply chain development. We felt strongly about supporting this conference as much of the work they do to make their supply chain sustainable, from farmer to consumer, parallels the work that we do within the coffee industry.

Sarah Blacklin, Program Coordinator at NC Choices had this to say about the contribution:

Unlike other conferences, the vast majority of participants (over 70%) at the Carolina Meat Conference are farmers, prospective farmers, and professionals in the meat industry (chefs, butchers, processors). We want them to know that we match their commitment with the food we offer by serving top quality coffee with stewardship and integrity.

At Counter Culture we feel fortunate when we can align, across sectors, with other small scale sustainable agriculture ventures that are intentional and supportive in nature. Thanks for another opportunity for involvement, NC Choices!

We even got some shout-outs in participant evaluations of the conference:
  • Excellent programming, outstanding speakers. I've gone every year to the meat conference and always learn something new. Thank you for the really good coffee and snacks.
  • Good coffee – thanks y'all.
  • Thanks for some strong coffee in the morning.
Feel free to read more about NC Choices and the Meat Conference! As always, if you think your organization is one aligned with our efforts and you would like our support, feel free to reach out to us here.

Thanks,
Hannah
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 afternoon and happy new year to all! I am really excited about the possibilities held by 2014 and we are starting the year off on a good foot with this week's single-farmer lots from Bartolo Concha and Nelson Melo.

I wouldn't blame you for calling these coffees microlots on Friday if that's a helpful term, but a few months back we made the decision to drop microlot as a marketing term because it's amorphous and subject to different definitions and qualifications even within a single company. We realized that more specific terms are better indicators for what makes a given coffee noteworthy, given that sometimes microlots denoted individual coffee farms within larger groups, sometimes coffee from one area of a large farm, sometimes coffee from a particular day of harvest, sometimes coffee of a single variety and so forth and so on.

Cup quality unites all of our microlots to some degree, of course, but even that gets tricky because a microlot of 500 pounds from a grower in Nicaragua might score 90 points and blow us away, whereas we expect our coffee from Idido in Ethiopia to score a couple points higher still and at 37,000 pounds, there's nothing micro about it.

Bartolo Concha and Nelson Melo are both members of associations of smallholder farmers we work with and these two individuals' coffees have been separated out, which makes them single-farmer lots. Make sense? Bartolo Concha is one of the seventy – some farmers whose coffee comprises our Valle del Santuario coffee. He has been a member of the co-op for as many years as we have been working with the five communities of the valley and coffee from his two farms, El Limón and El Cedro – named for lime and cedar trees growing on those parcels of land – has always met our minimum cupping score for purchase (an 85, for us), but this is the first year that we have selected it as a single-farmer lot.

The other single-farmer lot from Valle del Santuario, Moisés Vicente, has a similar story, and in fact, so does every other co-op member whose coffee we have selected to stand on its own in years past: they do well consistently but hit that highest-tier mark only once. When Hannah asked Bartolo at a meeting last month what he did differently this year to improve the quality of his coffee, he struggled to pinpoint anything unusual. This seems like a glitch in a system that was designed to both reward quality and to provide incentives for better agricultural practices, and it's one that we wouldn't be so aware of if it weren't for our survey of this co-op back in late 2011 and early 2012. You've all heard plenty about this research by now, but I'll include the link just for kicks.
 
Our research in Peru led to a stronger relationship and more trust with the growers of Valle del Santuario and the Cenfrocafe co-op, but it also left us with questions about why growers weren't achieving repeated success in Peru when we knew it was possible. Hannah and I decided to do a follow-up study focusing on the agricultural practices and behaviors most associated with repeat success and we took up that study with smallholder farmers in southern Colombia including, but not limited to, the members of the Orgánica association behind La Golondrina.

Arismendes Vargas, Gloria Tejada and Manuel Melenje are all members of that group who have received quality premiums multiple times over the years, but no farmer has produced microlots more consistently than Nelson Melo, and your faithful coffee buyers could not possibly be more tickled to have this grower's coffee to share with all of you after many years of knowing and admiring Nelson, his family and his leadership in the Orgánica association. Nelson's coffee has gone to another buyer since 2005 – predating our connection to Orgánica – and every year that we have tasted it, Nelson's coffee has been exceptional even among Orgánica's many laudable single-farmer lots. We have waited patiently for seven years and that patience paid off, but the tiny amount of this coffee we have will only be available to order online. Sales will begin later this month sometime, though I'm not sure quite when.
 
Enjoy, please, and as always, send your questions and feedback my way.

– Kim
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
 
Our production of roasted coffee has continued to increase, which is truly great. As a result, the needs for the infrastructure necessary to process all of the coffee have also increased. Here at our headquarters in Durham, this has meant added personnel and added technology on our production floor. Thomas Nickles, our IT manager, is always looking toward green and sustainable options for growth. Most recently, he began to explore what it would take to do more with less – employing the services of NComputing. Here’s what he has to say:

"After finding some greener laser printer alternatives and moving all our our main infrastructure to the cloud, I wanted to significantly reduce the amount of physical computers needed on the production floor for both sustainable and logistical reasons. I didn't just want to keep adding desktop computers wherever needed.

"So, when I was doing some local volunteering for the Obama campaign and saw they were using this great technology from NComputing that enabled them to get many workstations out of a single desktop, I thought that was perfect for Counter Culture but needed to test it a bunch for the wear and tear of our production floor. I've been super-pleased with the results of this technology plus our operational and managerial IT costs for roasting and production have been significantly reduced."

So, what does this look like? With NComputing's vSpace virtualization hardware and software, we can now have many workstations running from a single desktop. Each one of these green workstations runs on less than 10 percent of the electricity used by a normal PC. In Durham, we'll be able to reduce the amount of actual desktop PCs needed by 75 percent. Normal PCs are being replaced by this newfangled excitement as we speak!

-Hannah
Counter Culture Coffee recently joined forces with Chapel Hill, NC's HOPE Gardens for their fall fundraiser.
 
Initially conceived as an agricultural education space for the University and Chapel Hill community that would produce seeds for marginalized farming communities abroad, HOPE Gardens quickly developed into a community space with a local purpose. In the fall of 2008, students from UNC's HOPE (Homeless Outreach Poverty Eradication) committee of the Campus Y developed HOPE Gardens as a tool for social justice right here in our community: a transitional employment program for homeless individuals and an inclusive community garden, each meant to facilitate relationships and dialogue among the student, homeless, low-income, and broader Chapel Hill communities in a side-by-side work environment.
 
In essence, HOPE Gardens creates a community space that fosters relationships, educates the community, and addresses barriers to food access through shared efforts in sustainable agriculture. Counter Culture was pleased to be able to support with a such an important initiative in one of our local communities by donating a Farmhouse subscription to their fundraising raffle.
 
On November 17, some 57 individuals gathered at Vimala's Curryblossom Cafe to support HOPE Gardens for their fall fundraiser. The three-course meal, which was prepared and served entirely by volunteers with Vimala's guidance, included local grass-fed beef, pumpkin soup, and sweet potato custard. After the dinner, Alice Ammerman from the UNC Center for Health Promotion and Disease Prevention spoke about the importance of emphasizing social justice through food equity and read the poem that she wrote for HOPE Gardens' ribbon cutting in 2009. The evening concluded with the raffle and live jazz performed by UNC students.
 
In total, the event raised over $2,500 to support programs such as HOPE Garden's free cooking classes and sponsored plots.
 
If you think your organization might be a good fit for Counter Culture's partnership, and you are located close to one of our eight Training Centers, don't hesitate to get in touch here.
 
Thanks,
Hannah

Pages

FAQ