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Oliver Strand wrote about the maturation of the NYC coffee scene in "Where to Find Serious Coffee in New York? Everywhere" for the The New York Times—including a gracious recognition of our NYC Training Center:

"One of the most impressive facilities to open this past year was not a shop. Counter Culture Coffee, from Durham, N.C., turned a former carriage factory in NoLIta into a training center, a 3,600-square-foot, loft-like space with stadium seating. If it were a coffee shop, it would arguably be the best equipped in the city."
 
Our weekly Friday Tasting @ Ten was included along with Everyman Espresso on the accompanying "New York in Nine Coffees" list. The article also features a web-based "101 Places to Find Great Coffee in New York" guide that includes many (many!) of our excellent wholesale partners.

Photo credit: Karsten Moran for The New York Times
POSTED IN: coffee, New York
Congratulations to April Bloomfield of The Spotted Pig and Ashley Christensen of Poole's Diner, Joule Coffee, and more for winning 2014 James Beard Foundation Awards!

The Spotted Pig's Bloomfield was recognized as Best Chef: New York City, and Christensen was awarded the Best Chef: Southeast honor.

Established in 1990—and often called "The Oscars of Food"—the annual James Beard Foundation Awards honor chefs, restaurants, journalists, cookbook authors, and other food professionals in the United States.
POSTED IN: coffee, Durham, New York

This spring, Counter Culture embarked on an exciting new partnership with six students and a professor at Duke's Nicholas School for the Environment. After discussing research questions casually with Professor Shapiro-Garza for a couple of months, we decided to go all in and work jointly on a master's project that will explore resiliency and issues facing smallholder coffee farmers as they adapt to climate change.

The students have been gearing up for the fieldwork segment of the project which will involve spending time in Colombia, Guatemala, and Peru. In preparation for the fieldwork, the students visited our roastery, co-designed survey tools that will be used to interview people at different levels: from individual households to the farmer cooperative, to key stakeholders in the communities and regions. They have also done literature reviews to help them understand the (admittedly massive) scope of this issue. In addition, Professor Shapiro-Garza and I had extensive conversations with coffee industry actors including certification agency Rainforest Alliance and social lender Root Capital.

We couldn't be more excited to follow along on their journey—which starts right now—and we'd like to invite you to follow along, as well: Facebook and Twitter. We will also periodically post blog entries on our website.

Photo: (left to right) Joanna Furguiele, Brenda Lara, Saira Haider, Martín Ramírez, Mike Younis, and Claire Fox. (Photo credit: Professor Shapiro-Garza).

All the best,
Hannah

 

It has been more than three years since we have changed the prices of our year-round coffees. It has always been our goal to keep our price as low as possible. However, in order to continue sourcing the best coffee and providing excellent value, we are increasing the prices of our blends by approximately 7%.

Effective May 1, 2014, prices for Farmhouse will increase to $14.75 per bag, Decaf Farmhouse to $15.25, No. 46 will to $14.75, Toscano to $14.75, Rustico to $14.75, and Apollo will increase to $15.75 (beginning June 1, 2014).

Thank you for understanding that this price increase means that we can continue to maintain the superior standard of our products and services.
Jonathan Bonchak at teh 2014 US Brewers Cup.Congratulations to 2014 US Barista Champ Laila Ghambari of Cherry Street Coffee House and to 2014 US Brewers Cup champion Todd Goldsworthy of Klatch Coffee. Both advance to the world coffee competitions in Rimini, Italy, June 10–12.

We're proud of all of the hard-working, super-talented coffee professionals from around the country—including our very own 2014 regional winners—who competed in the 2014 US Brewers Cup and Barista competitions in Seattle.

Mid-Atlantic sales rep Jonathan Bonchak—who won the 2014 Southeast Regional Brewers Cup Championship (SEBrC) for the second year in a row—was a finalist in the US Brewers Cup again this year and took fifth place. Great job, Jonathan!

J. Park Brannen—a customer rep from Team NYC—won the Northeast Regional Barista Championship (NERBC) with a polished presentation competed in the US Barista Championship in Seattle with a very strong showing. Great job, Park!

In addition to our inspiring co-workers who did an amazing job in Seattle, a handful of dedicated professionals from our wholesale partners competed ably, as well. 
 

Erika Vonie of Ultimo Coffee in Philadelphia—who took second place in the NERBC in January with coffee from our Tairora Project from the Eastern Highlands, Papua New Guinea—used this coffee again in Seattle. Corey Reilly from Everyman Espresso in New York finished third in the NERBC and competed again in Seattle, as well.

In the Southeast Regional Barista Competition (SERBC), independent barista Dawn Shanks from Peregrine Espresso in Washington, DC, used Counter Culture's Biloya Natural Sundried to earn a third place finish. Dawn competed in Seattle with Idido Natural Sundried. Tim Jones of Jubala Village Coffee in Raleigh came in fourth in the SERBC using a blend of Idido washed and Biloya Natural Sundried, which he used again in the national competition. And, Nathan Nerswick of 5&10 in Athens, GA, rounded out the SERBC finalists in sixth place. Nathan brewed our Baroida coffee—also from the Eastern Highlands, Papua New Guinea—when he competed in Seattle.

Thanks to all of you for your hard work!


 

Our Coffee Taster's Flavor Wheel is intended to be an easy tool to help people use the same, everyday language to talk about coffee.Writer Leslie Jospeshs recently spoke with Coffee Buyer and Quality Manager Tim Hill about the Counter Culture Coffee Taster's Flavor Wheel for the Wall Street Journal.

Tim and our coffee department conceived of their update as a means to make a more approachable version of the ubiquitous and genre-defining Specialty Coffee Association of America flavor wheel—which set the standard decades ago for the industry—by using language from their everyday cupping lives.

The wheel is intended to be dynamic and collaborative, as Tim noted when talking with Ms. Josephs, "We want to update it every year, and we also want to translate it ourselves into four languages and change the descriptors so that they are culturally relevant to each country."

The Daily Meal: America's 50 Top Coffee ShopsWe're overwhelmed with pride and gratitude by the many, many amazing shops offering our coffees on The Daily Meal's 50 Best Coffee Shops list. Our coffee is served at 16 out of 50—including 5 in the  top 10!

These awesome shops made the list: Everyman Espresso (#1), Ultimo Coffee (#4), Peregrine Espresso (#5), Joule Coffee (#6), Condesa Coffee (#10), Artifact Coffee  (#11), Little Collins NYC (#13), Pavement Coffeehouse (#19), Barista (#24), Barista Parlor (#32), The Chipped Cup (#33), Jubala Coffee (#34), Abraço (#36), Bad Wolf Coffee (#40), Render Coffee (#43), and Houndstooth Coffee (#50)!

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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.

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