Some are new crop, like Guatemala Huehuetenango and some of our favorite blending coffees. Others are great current crop coffees, like Tanzania Ruvuma AA, New Guinea Kimel A and Organic Peru Norandino, coffees we just had to buy more of before they ran out for the season.
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Memorial Day weekend is behind us and the warm days of summer are up ahead. It's time for coffee! Whether you prefer your summer coffee iced, blended in a frothy drink, or piping hot, we have the coffee for you!
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Think of your favorite cup of coffee. Was it light and bright? Smooth and rich? Complex and bold? Maybe it was sweet even before you added sugar. However it tasted, whatever you liked best in that coffee, you can find it in the coffees of Ethiopia.
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Memorial Day is this coming Monday. If you enjoy iced cold brew coffee on hot summer days, now's the time to get out your French Press (or good old-fashioned mason jar) and make your own at home.
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Raw, unprocessed coffee beans contain caffeine. Every single one of them. Some varieties have more caffeine, and others have less, but the only way to drop the caffeine in brewed coffee to a modest 5-15 mg per cup is to take the caffeine out before the beans are roasted. Here is a quick summary of the main ways caffeine is taken from the bean, along with our highly opinionated thoughts about the best way to find a decaf coffee that tastes like coffee.
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