We wanted to spend the last week of this year looking back at many of the exciting events from 2015. We’ve had an incredible year, and we couldn’t have done it without you, our guests, our partners, our friends, and our family. You are the reason we are who we are today and we couldn’t be more proud or more thankful. We started this year in style, with Frank and Tony going to San Francisco to accept a Good Food Award for our coffee from Ethiopia Dama. We also unveiled a new collaboration with Urban Chestnut, Coffee CowTao. And we released the first coffee we’ve ever had from the Democratic Republic of Congo, Muungano. In February, we built our very...
A New Twist on an Old Blend We're excited to announce our newest coffee, the New World Mocha Java. A companion to our 'Tis the Season Blend, New World Mocha Java is a 50/50 blend of a Nicaragua Javanica and a Costa Rica Gesha. We're roasting it today (Wednesday, December 16) and it will be available in cafes only starting this Thursday and Friday.Our New World Mocha Java is an exercise in following coffee varieties as they mutate to taste the complex flavor assortment that can naturally occur. The blend stands as a testament to the hard work and dedication that happens across the world before it fills your cup.The Java variety started in Indonesia, and we're following it to Nicaragua, where we have a relationship with...
This blog is brought to you by David Fasman, our barista trainer. As I crossed the border into Jordan, a small souvenir shop was to my right, directly across from the border patrol office. The shop was more of a shack, in that it didn’t have a front wall and there were holes randomly scattered in the other walls. The shop was full of cheap merchandise and nothing particularly caught my eye. That is until I saw an elderly gentleman near the back of the store, wearing an eye-patch, sitting on a stool, next to a wood fire, moving some sort of pitcher with a long handle in and out of the flames, with some intense concentration. Needless to say,...
