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BREWING COFFEE
Just like in our coffee grinding blog, there are some basics we have to go over first. So, before we get into how to brew your own “just cup”, let’s go over those basics. I’d also like to thank the many Thanksgiving employees who contributed info from past articles so that we could have this educational piece on brewing delicious coffee: Jacob Long, Marchelo Bresciani and Paul Katzeff.
1. Coffee to Water Ratio
“What? I’ve just been pouring copious amounts of grounds into a filter and adding a few cups of water.” I’d like to think we’ve all been there. At least I have, before I started working at Thanksgiving Coffee Company. But hopefully we caught you early enough to steer you in the right direction. 😉
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. While we do recommend weighing 2 grams of coffee for every fluid ounce of water, we understand that not everyone has a scale at home. And if you don’t, just estimate about 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.

2. Grind Size (yes, this again)
This is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders. For more information on this, see our last blog “How to Grind Coffee“.

3. Water Temperature + Quality
This one is a little bit more straight-forward. Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.

4. Coffee Freshness and Storage
Coffee is very sensitive to heat, moisture, and oxygen. It should be stored at room temperature in an airtight container. For best results, grind coffee fresh, just before brewing.
Staling is caused, in order of most harmful to least harmful
- Exposure to air (Oxidization)
- Exposure to heat
- Exposure to moisture
- Exposure to light
…and, if you address the problems of Air, Heat, and Moisture correctly, then Light will have little effect on your coffee. Read more about storing your coffee here.

5. Cleaning
This is the last one – of the basics – and it’s pretty easy. Because coffee contains numerous oils that build up over time, we recommend thoroughly cleaning your brewing and grinding equipment after each use. This guarantees the best, freshest cup of coffee every time.

So… we covered all the basics. I know it’s a lot, but we still have all of the brewing methods to cover from stovetop espresso to cold brewing. Stay tuned for part two, and we’ll help you discover which method is best for you and why.
Coffee Tips : How to Brew Coffee - Part I
BREWING COFFEE Just like in our coff...
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Roastmaster's Select Club: Colombian Coffee
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
Colombian Coffee From Finca Agroberlin
Have you ever heard of La Cabaña estate in Colombia? Let me tell you, the coffee grown here is pure magic in a cup.Nestled high in the lush green Santa Marta mountains, just a short drive from the sunny beach town of Santa Marta, you'll find La Cabaña. It's a beautiful family-run farm that's been lovingly tended for over 20 years by the Delgado family. In person, you'd be amazed by the snow-capped Andes towering over the valley below.What makes La Cabaña coffee so special though is how it's grown. Under a leafy canopy of native trees, the coffee cherries are nurtured by the birds and butterflies that call this place home. It's no wonder the coffee has certifications for being both Rainforest Alliance approved and bird-friendly!The Delgados use only the highest quality, sustainably-grown beans from their 136 acres of land. Then they use natural, organic methods to slowly sun-dry the beans to perfection. The result is a cup of coffee with bright, complex flavors and a silky smooth finish that'll have you coming back for more.I know if you try La Cabaña, you'll be hooked just like me. One sip of this magical Colombian coffee, and I guarantee your morning will be off to a fantastic start. What do you say - want to give it a try?Altitude: 1100 - 1300 masl
Processing: Fully washed and dried inside solar dryers that provide protection from the rain
Farmer: Agroberlin Farm
Varietal: Typica, Caturra, and Castillo
Roastmaster's Select Club: Finca Agroberlin
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Single Origin Club: Coffee from Peru
What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.
Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.
This month we're sharing our Miel de Cajamarca coffee grown in Peru by CENFROCAFE and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.
Miel de Cajamarca Coffee from Peru
The province of Cajamarca has long been the backbone of Peru’s economy due to its vast mineral wealth. Unfortunately, these days, modern mining techniques despoil the earth and surrounding rivers and forests. The cultivation of high quality organic coffee has become the key to Cajamarca’s economic and environmental sustainability, and the farmers of CENFROCAFE are leaders in this effort.
The members of CENFROCAFE carefully pick ripe cherries, depulp, ferment, wash and dry their coffee on their small farms ranging in size from one to three acres. The result is a finely crafted coffee with hints of honey, papaya, and milk chocolate complimented by a soft citric acidity.
Altitude: 1,700 – 2,000 meters
Processing: Wet / Washed
Cooperative: CENFROCAFE
Varietal: Caturra, Typica, Yellow Catui
Not ready to join the Single Origin Club? Make a one-time purchase of our Miel de Cajamarca Light Roast coffee.
December Single Origin Club: Miel de Cajamarca
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San Francisco Coffee Festival 2023
Once again, we participated in this year's San Francisco Coffee Festival at Fort Mason on the shores of the San Francisco Bay. This incredible event nearly doubled in size to just over 10,000 attendees over 2 days. We served about 6000 samples and had a phenomenal response.
Two Happy Participants from SF Coffee Festival 2023
The total immersion of a French press develops a depth of flavor with which a pour over just can't compete.
Joe Seta putting out samples with CEO Jonah Katzeff . Josh Long brewing the coffee in back.
We chose to serve coffees in a variety of roast spectrums: two of our Lights Roasts: Ethiopian Natural process, and Ethiopian washed process; a Guatemalan Dark roast, The Upsetter espresso, and our Royal Decaf coffees (see links below). Except for the espresso and a batch of cold brew Ethiopian natural, we brewed everything else via French Press which made us compete very well against our competitors who were making their coffee in pour overs. Our preference is the ESPRO French Press with its multiple filter layers. The total immersion of a French press develops a depth of flavor with which a pour over just can't compete. We got great feedback on all our coffees – even the Decaf because we were the only presenter that offered one… and ours tastes as full-flavored as any other coffee.
Our Festival Team
left to right: Josh Long, Jennifer Brown, Jonah Katzeff, Nathan Niel
Our festival team included our CEO, Jonah, our cofounder Paul, Josh Long (Roaster), Nathan Nies (barista/Sales Representative), Jennifer Brown (Office Manager) and me. Our stylized baseball jerseys were Jennifer's idea and boy did they make our team look good. The jersey colors worked very well with our branded canopy and really helped make a cohesive statement visually.
We participate in this annual public event to help expand our brand presence in the Bay Area where we are represented but not nearly to the extent as many of the local competitors. It is very safe to say that a lot more of the Bay Area is now familiar with our name, our story, and the flavor of our coffee after this wonderful event.
left to right: Joe Seta, Josh Long, Jonah Katzeff, Nathan Nies
Nathan Nies pulling one of the many many espresso shots
left to right: Paul Katzeff, SF Coffee Participant
Try the coffees we servered at the SF Coffee Fest!
Cups at SF Coffee Fest: "Coffee - Africa's Gift to the World - You're Welcome"
San Francisco Coffee Festival 2023
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Roastmaster's Select Club: Kenya Nyeri Mahiga
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
Nyeri Mahiga Coffee from Kenya
Situated between Mt. Kenya and the Aberdare Ranges, is Othaya, home to the Othaya Farmers Cooperative Society - with over 11,000 small-scale farmers, including Mahiga Wet Mill. Mahiga Wet Mill is located in Rukira Village along the Mumwe River (originating from the Aberdare Mountains), which is used to pulp the coffee cherries. Their main harvesting season runs from October to December.
Well-drained, red volcanic soils that are rich in phosphorus make for the ideal coffee-growing environment. The coffee is wet processed, fermented, washed and dried slowly over a 2- 3 week period where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill (Othaya Coffee Mill). What should you expect? A full smooth body and positively-interacting tones of black currant, vanilla and nutty hints.
Altitude: 1,400 - 1,800 meters
Processing: Washed / Dried in
Raised BedsFarmer: Othaya Farmers Co-op,
Society LimitedVarietal: SL 28
Roastmaster's Select Club: Kenya Nyeri Mahiga
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Single Origin Club: Coffee from Sumatra
What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.
Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.
This month we're sharing our Sumatran coffee grown in Indonesia by the Garmindo Cooperative and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.
Organic Coffee from Sumatra
Our Sumatran coffee was grown by members of the Garmindo Co-op, formerly known as ASKOGO. This cooperative currently has 760 members, growing Fairtrade and Organic coffee in the Aceh Tengah and Bener Meriah regencies of Sumatra which are renowned for producing excellent coffee. The small farms are tucked into the dense tropical forests of the Northern Gayo Mountains, from 1000 to 1500 meters above sea level.
The Garmindo Cooperative offers regular training activities to each of the farmers in their co-op, in order to improve the quality of their coffees, learn new harvest techniques, and implement more beneficial farming practices. This group was founded in 2008, and has continually improved their coffee in the subsequent years. We have been purchasing coffee from Garmindo Cooperative since 2015.
Altitude: 1,000-1,500 meters
Processing: Wet Hulled
Farmer: Garmindo Cooperative
Varietal: Catimor
Not ready to join the Single Origin Club? Make a one-time purchase of our Organic Sumatra Medium Roast coffee.
November Single Origin Coffee Club: Organic Sumatra
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Coffee and Mold; Mycotoxins and More
“Rest assured that specialty coffees such as ours are the safest bet when trying to avoid these toxins. The selection and processing are incredibly well controlled thus eliminating the potential for these molds to be incurred.” Jacob Long- Roast Master and Director of Coffee at Thanksgiving Coffee CompanyThe more we evolve, the more we understand how every choice we make ripples out and affects all aspects of our life. So when choosing your coffee you want to know what’s in it, or in this case more importantly what’s not in it.
Let’s look at what coffee mold and mycotoxins are and how to avoid them.
First - What is a mycotoxin?
Mycotoxin is defined as any toxic substance produced by a fungus. Mold is a multicellular fungus that signals spoilage due to decay. The mold metabolites, the result of mold’s metabolism process, are called mycotoxins. The mold in coffee typically includes the mycotoxins ochratoxin A and aflatoxin B1.
Do all coffees have mycotoxins?
Based on this study, 45% of coffee beans commercially sold contained Ochratoxin A.
According to this study over 50% of green coffee beans contained Aflatoxin. These toxins can cause poisoning when you ingest too much of them. So yes, trace amounts of mycotoxins have been found in coffee beans, but the amounts are far below safety limits and too low to be of practical significance.
The health effects these mycotoxins can have on our overall toxic burden are worth taking note of, especially if you choose low-end, instant coffee, which has been shown to have the highest mold contents. Dr. Jill Carnahan puts it very well by saying:
"In my opinion, toxin burden is THE biggest cause of declining health and accelerated aging today, so you might want to care anyway. The thing about toxin burden is it’s all about how it adds up within your body. Sure, there might be just a little mold in your coffee but add that to the 84,000 chemicals you’re exposed to each day and you’ve got a big problem. It’s up to you to decide where and how you’ll reduce your chemical burden – but one thing is for sure, we all need to work to reduce the amount of chemicals we’re exposed to.”
Different Molds growing on Green coffee
How to Avoid Mycotoxins In Your Coffee
One of the best ways to avoid toxic overload from your coffee is to source high-quality, organic coffee beans. Soil health is very important to us at Thanksgiving Coffee, and we work with farmers who do not use synthetic chemicals, such as potentially harmful pesticides and fungicides that pollute the soil.
The health of your coffee begins with how it is grown, how it is processed, stored, and ultimately how it is roasted.
The best option for those with a high mold sensitivity is to choose a wet-processed coffee. This means that the coffee cherry has been washed off and then dried, with a smaller chance of mold potential.
By the time the coffee beans have been roasted, the molds that produce the mycotoxins have all but been burned away. According to another study, roasting can reduce ochratoxin A levels by 69–96%.
Health Benefits of Thanksgiving Coffee
With one of the most robust and long-term supply chains within specialty coffee, Thanksgiving coffee works with the highest quality coffees in the world and you benefit from the health and flavor of this along our entire supply chain.
When you drink Thanksgiving Coffee, you can enjoy all the benefits that good coffee contains including over 1000 bioactive components. Including one of the best sources of antioxidants for many people's diets.
Alongside our farmers, co-ops, importers, and roasters we continue to implement and improve our coffee for the best health of the people and our planet. Still going strong and fuelled by our amazing coffee for over 50 years,
In an upside-down world – sometimes the only thing right side up is a good cup of coffee. Enjoy the Anti-inflammatory, Antioxidative, Antifungal, Antifibrotic, Anticancer, and Delicious taste of Thanksgiving Coffee.
Stay In Touch - We like to stay connected
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company
Coffee and Mold; Mycotoxins and More
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End The Embargo Coffee
Entering the 25th year of End The Embargo Coffee, we find the embargo on Cuba by our government still in place. However, it is now easy to obtain a Visa to travel to Cuba on your own or via the many Social Justice Non profits and Churches that lead mission driven or curated special interest trips to the island.
Back in 1998 we teamed up with Global Exchange, a San Francisco-based nonprofit which was then, a leading proponent in favor of ending the US Cuba hostilities. Jonah Katzeff, now CEO of Thanksgiving Coffee, traveled to Cuba with Global Exchange in the late 90’s. I had complex motives for creating End the Embargo Coffee 25 years ago. My motives were not purely about Social Justice. I was a cigar judge at the time for Cigar Aficionado magazine, and I understood that the quality of Cuban cigars was based on its soil and climate as much as on the human skills that transformed fresh picked tobacco leaf and aged it, blended it, and rolled it into cigars for export. Coffee grown in Cuba I believed, would be as magnificent as their tobacco that were made into their fantastic cigars. I wanted that coffee! However, it was no secret that Thanksgiving Coffee was a supporter of the Nicaraguan revolution, and that I was a Sandinista at heart. I made many visits to Nicaragua in 1985, and in 1986 negotiated a contract to purchase 75,000 pounds of coffee for delivery to the SF/Oakland Bay Area).
America was at war with Nicaragua using unhappy Nicaraguans as it's Mercenaries. Although it was a peoples revolution, almost immediately after the Nicaraguan newspapers reported my contract, President Reagan declared an Embargo on Nicaraguan imports which included my 75,000 pounds. I was caught in the middle of US Foreign Policy. What I did is another story which solidified me as the Premier Craft Coffee Radical in America. Spoiler alert, I challenged the Reagan embargo and broke the embargo. I learned allot from that experience and fifteen years later, it informed my decision to create End The Embargo Coffee.
Coffee grown in Cuba I believed, would be as magnificent as their tobacco...
I was inspired by my experiences in Nicaragua. I wanted to do my part for the coffee farmers, and agricultural workers in Cuba. I wanted to put my stake in the ground to be the first to bring Cuban coffee to the United States. When we created the packaging for in the embargo coffee the Pope had just visited Cuba. Daniel Ortega, President and one of the nine commandants of the Nicaraguan revolutionary army (FSLN) that defeated the Samosa Dictatorship in 1979, came to meet the Pope at the airport. The Pope was not a happy Pope in the moment, and pointed and accusatory finger at the President of Nicaragua as he reached to kiss the popes ring. A photo of that moment became a poster, which became an International memorial to the Revolution. I saw one in Rwanda in the home of a coffee farmer twenty years later. I couldn’t help myself. I used it for the dark roast graphic. Che was chosen for the light roast.
It should be noted that the artist who created that likeness of Che was interviewed for an article in Business Week Magazine. He commented on the use of the image, disapproving of Seagram’s use of the image to sell vodka, but approved Thanksgiving Coffee’s use as the image representing coffee for End the Embargo. The week that publication hit the newsstands we sold 5,000 12 oz. packages.
For many years afterwards, I received quite a number of nasty letters and phone threats from Cuban immigrants living in Miami, who had, in their words, escaped Cuba to find freedom in America. They weren’t poor Cubans, but the wealthy, who had prospered as part of the pre revolution economy. I carried on an interesting dialogue with the detractors of our of our anti-embargo activism. As the Cuban political situation mellowed over time, the threats and nasty accusations slowed to a trickle.
Today, after quarter century of Che, and the Pope, being on grocery shelves, and in our online web store, we begin the process of ending our relationship with this revolutionary product line. Although the issue is still important, we just don’t have the staff to promote this product the way it needs to be promoted to achieve its educational aims. We have not changed our politics of inclusion and social justice, nor have we changed our opinion about whether or not the embargo should stand or fall. We believe that the Cuban embargo is an inappropriate way to achieve peace between nations. This embargo, as all embargoes do, impacts the poorest of the Cuban citizens. It does not impact wealthy Cubans in Cuba. Che and the Pope now, just sit patiently on store shelves looking out quietly as people pass by and choose other coffees that have a more current pressing social, environmental, and economic justice issues.
After a quarter century the time to retire these iconic images is for us, now. If you wish to continue to support the Cuban Cuban people and wish to see the embargo on Cuban products ended, here is the original organization that we supported which you can also support by contributing your energy and and/or financial support. They do the work that we can no longer do.
Global Exchange - Normalize Relations with Cuba
Let’s say goodbye to End the Embargo Coffee until such time when Thanksgiving Coffee Company has the employee power to give this product is due. Cuban coffee never got to the United States but Thanksgiving’s Embargo Coffee package recently got to Cuba. Photographs below show Susan Savage of the Mendocino Coast Community Healthcare District delivering Che to one of her friends in Cuba in late January 2023
End of Story
Paul Katzeff, is the Co-Founder, Roast Master Emeritis and former CEO of Thanksgiving Coffee Company.
You will find all the same great flavor and taste of End the Embargo in our Noyo Harbor French
Follow Along With Our Evolution
Goodbye - End The Embargo
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Roastmaster's Select Club: Ethiopia Yirgacheffe
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
This month we're sharing coffee grown in Ethiopia by Daniel Mijane and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.
Ethiopian Yirgacheffe Grown by Daniel Mijane
This family-owned and run farm is located in the Gedeo zone of southern Ethiopia, a little over 2,000 meters above sea level. Situated between the hills of Halo Hartume, this humid area provides the ideal coffee-growing environment. The Mijane family is deeply involved with the local community of coffee farmers to make sure the coffee is shade-grown with proper organic composting efforts and maintaining the high quality flavors that Halo Hartume provides.
Ato Mijane Worassa was the pioneer behind his family's investment in coffee culture. Now, his sons have grown up learning his techniques, not only in coffee farming but also learning how to manage the business. To carry on his legacy, one of Ato's sons began the Halo Hartume washing station. When you receive this coffee in the mail this month, know that you're supporting a long time family effort of some of the highest quality coffee beans grown in Ethiopia.
Altitude: 1,900 - 2,100 meters
Processing: Full natural and dried on raised beds
Farmer: Daniel Mijane
Region: Banko Gotiti, Gedeb - Ethiopia
Varietals: Indigenous cultivars
Roastmaster's Select Club: Daniel Mijane
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Single Origin Club: Ethiopia Yirgacheffe
What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from. Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted, bringing out their unique aromas and flavor notes.
We are thrilled to share the fascinating stories behind each coffee. This month, Roastmaster, Jacob Long, hand-picked our Ethiopia Yirgacheffe, which also happens to be one of our 2017 Roaster of the Year award winners! Join our Single Origin Club now to have only the finest of coffees delivered to your doorstep each month
Coffee from Ethiopia
Our Ethiopia Yirgacheffe is one of three award-winning roasts from our 2017 Roaster of the Year prize. It's grown by the Worka Cooperative located in southern Ethiopia at about 2,000 meters above sea level. The cooperative is comprised of around 411 members, and is part of the larger Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU). The Ethiopia Yirgacheffe, Gedeb coffee is picked and pulped and washed on the same day, then to be dried in raised beds for no more than seven days.
"Delicate, deeply sweet. Baker’s chocolate, magnolia, peach, black peppercorn, sandalwood in aroma and cup. Gentle, rounded acidity; velvety mouthfeel. The richly drying finish consolidates to baker’s chocolate and peach. An engaging coffee particularly appealing to those who value delicate, cocoa-toned coffees with gentle acidity and engaging spice notes. Reassuring environmental and socio-economic credentials.” -coffeereview.com
Altitude: 2,000+ meters
Processing: Washed, dried in raised beds
Farmer: Worka Co-op (YCFCU)
Varietal: Indigenous heirloom varietals
Not ready to join the Single Origin Club? Make a one-time purchase of our Ethiopia Yirgacheffe Light Roast coffee.
October Single Origin Club: Ethiopia Yirgacheffe
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Winesong - Local Healthcare Benefit
Winesong is a local fundraiser for our healthcare foundation, supporting the medical needs of the Mendocino Coast. We have been participating annually for at least 37 years because of the importance of healthcare in our rural area. The event takes place in the Mendocino Coast Botanical Gardens - 47 acres of extraordinary flora from Highway 1 right down to the sea.
This is not a small event – dozens of wineries, restaurants, artists, and musicians come together to entertain the guests for several hours prior to the main event, which is a grand live auction. This year the goal was to raise $200,000 in the auction in 90 minutes. They did exactly that. This year’s Fund-a-Need targeted nursing education – to train and retain nurses in our area – which is one of the greatest needs we have.
We have been participating annually for at least 37 years
Thanksgiving had a new location for this year. We were inside the main auction tent, right in the heart of the action. We had tremendous exposure with our canopy displaying proudly during the auction. We expanded our offerings this year to include espresso drinks and cold brew, in addition to several varieties of drip coffee. The weather is always a factor, so the ability to pivot from hot to cold was very helpful.
We fielded a great team and had a lot of fun representing our company for a great cause. It makes us feel better knowing that we are really contributing to our community while having such a wonderful time.
Follow Our Trail of Commuinty Events
Winesong 2023 - Local Healthcare Benefit
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Regenerative Business - A Conscious Shift
Doing Good in the World has always fueled Thanksgiving Coffee Company’s business, that is until we began our journey into a Regenerative Business Model (one that unlocks new levels of innovation, financial results, and customer loyalty while building human capacity to contribute). Through this emerging experience we have begun to untangling what “Good” actually means. We are learning to go beyond the “Do Good” paradigm and learn how to progress into a “Be Good” business.
ORIGIN
Thanksgiving Coffee Company has long been at the forefront of sustainability, and several years ago we developed the Bee Bold Alliance, a regenerative ecology network for pollinator protection. Although bees do not directly pollinate coffee, coffee yields are increased by up to 50% when bees are around. Pollinators are a keystone species on the Earth. This became a logical focal point for our sustainability both at home and in the coffee countries from origin. This whole systems model collaborates with our local allies to learn and grow in harmony with our environment and nature.
Image caption goes here
PROCESS
During the alliance-building, it was a natural progression for Thanksgiving Coffee Company to develop a Regenerative Business Model and dive deep into an evolution for the company. Under the guidance of second generation CEO Jonah Katzeff, and our resource Heather Paulsen, we began Carol Sandford’s Regenerative Business Development course and are now in our second year with this work.
We are learning that the goal of a regenerative business is
to be okay with constant changes, look at what is possible, and
empower those around you to be their own expert.It is not a quick process, nothing about this is a quick fix because life is complicated. The planet is full of diverse ways of being, and thinking, and everyone and everything has different needs. We are learning that the goal of a regenerative business is to be okay with the constant changes, look at what is possible, and empower those around you to be their own expert in doing the same. This is no small task, yet one we are willing to develop and grow. Thanksgiving coffee is willing to find what makes our company indispensable and most importantly un-perturbable in the modern world of coffee.
OUTCOME
We are learning the importance of “Being Mindful”, and how the thoughts that circle and inhabit our minds become our actions. We are practicing how to “Be Self-aware”, and how the energies we each bring to the table and how we show up within each moment are tangible ways of evolving our thinking. Learning more about “Being Purposeful” in how we conduct our business and how Thanksgiving Coffee can improve your lives, and make it Better for you to Achieve Your Goals. This is what is real for us..
The end results are still out. Will our company survive for another 50 years? Will our coffee continue to brighten your morning and support you through your life to make it better and improve our planet? Although we cannot foretell the future, we know that in this moment we are all working honestly to evolve our way of being. We envision a World full of health and happiness, full of nourishment, community, and well-being. With each bean we roast, with each farmer we purchase from, and with each family working here in our Roastery, we envision ourselves regenerating the planet for generations to come. Wouldn't that Be Good?
Journey with us into our Evolution
Regenerative Business - A Consciousness Shift
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Roastmaster's Select Club: Finca de Alexa
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
This month we're sharing our Finca de Alexa coffee grown in Nicaragua by Alexa Marin of PRODECOOP and roasted here at Thanksgiving Coffee in Fort Bragg, CA.
Finca de Alexa Coffee from Nicaragua
Alexa Marin lives with her two sons in the mountains of Northern Nicaragua, near the border of Honduras, where they focus on growing the best coffee possible. She has been a coffee farmer for many years and has worked with the cooperative PRODECOOOP since 1992, currently serving as their gender equality coordinator.
During a visit to Nicaragua in 2013, I had the opportunity to tour Alexa's farm. Above her coffee plants was an over-story of native trees and scattered here and there were decomposing into the soil which made me wonder what affect this could have on the flavor of the coffee cherries.
Later that day, I traveled to the PRODECOOP tasting room to do a blind tasting of coffees from 17 different farms. One coffee really jumped out as overtly sweet and citric. Guess what? It happened to be from Alexa's farm!
-Jacob Long, Thanksgiving Coffee Roastmaster
Altitude: 1,500-1,700 Meters
Processing: Wet/Washed
Farmer: Finca de Alexa
Region: Nueva Segovia, Nicaragua
Roastmaster's Select Club: Finca de Alexa
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Single Origin Club: Kenya Nyeri Peaberry
What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from. Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted, bringing out their unique aromas and flavor notes.
We are thrilled to share the fascinating stories behind each coffee. This month, Roastmaster, Jacob Long, hand-picked our Kenya Nyeri Peaberry coffee, which also happens to be one of our 2017 Roaster of the Year award winners! Join our Single Origin Club now to have only the finest of coffees delivered to your doorstep each month.
Coffee from Kenya
This Kenyan coffee is grown on the eastern slopes of Aberdares mountain ranges in Nyeri County, Kenya by the family-owned farms of the Othaya Farmers Co-operative Society Limited (FCS). Established in 1956, FCS has more than 14,000 members who generally have half acre plots averaging 250 coffee trees.
Tasting this coffee at its freshest is not something to be missed. This light roast from Africa has a unique mouthfeel with hints of milk chocolate, ripe peach, and caramel. We’re especially fond of this single origin, because it helped solidify our title as 2017 Roaster of the Year, from Roast Magazine. Along with our Ethiopian Yirgacheffe and Paul’s Blend, the Kenya Nyeri Peaberry was judged during a blind tasting alongside a variety of other entrants – and came out on top. We had the opportunity to meet with Jim and Phyllis, representing the Othaya Cooperative, at the Global Coffee Expo in April, 2017, and snagged this photo of them with our Roastmaster, Jacob Long.
Altitude: 1,400-1,800 meters
Processing: Washed, dried in raised beds
Cooperative: Othaya Farmers Co-op Society Limited
Varietal: SL28
Not ready to join the Single Origin Club? Make a one-time purchase of our Kenya Nyeri Peaberry Light Roast coffee.
September Single Origin Club: Kenya Nyeri Peaberry
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The Tradition Continues
We Did it Again!
We re-certified as a B Corp with a score of 107.3, over double the score of an ordinary business. The world of specialty coffee has changed so much since our humble beginnings, yet one constant has always been true for us, to use coffee as a medium for change.
Our Co-Founder Paul Katzeff's early experience in Nicaragua showed us "why" it is so important to improve the lives of our coffee farmers and their communities. Over the years we have gotten better at the "how", and now our farmer's green coffee beans have grown into the award-winning roasted coffee beans that we share with you.
All Round
The initial certification was in 2015 with B Lab, the third-party certifier. Every three years we are up to re-certify with the latest version of the B Impact Assessment. Their rigorous certification process is evaluated on 5 aspects of our business; Governance, Workers, Community, Environment, and Customers. In essence, B Lab is helping us to ensure a high level of transparency so we can see how our ideals stack up with our actions.
Recognized
Every year, B Lab recognizes the B Corps that have achieved the highest verified scores in the five impact areas evaluated on the B Impact Assessment. We are honored as Best For The World: Changemakers 2019 and Best For The World: Community from 2016 - 2018.Our team loves what they do, and we hope you love the mix of good beans, and good people, all doing good for our communities.
Evolve
We continue to learn as our business navigates our fifth decade of specialty coffee roasting. To get better and better, B Corp certification challenges us to align with our values and spotlight areas we want to improve on. One area of our focus is with you, our customers. Please reach out with your suggestions, and let us know what you want to see from us. We will do our best to show up for you. Our team loves what they do, and we hope you love the mix of good beans, and good people, all doing good for our communities. Thanksgiving Coffee continues to roast fine beans and bring you excellent coffee. Thank you for being part of our Thanksgiving Family - you matter to us.
Lavender Grace is the Sustainable Ecology Consultant for Thanksgiving Coffee Company.
B Corp Re-Certification
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Roastmaster's Select Club: Coffee from Costa Rica
Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Jacob’s selection this month is an eco-friendly coffee grown in Costa Rica.
Join the Roastmaster’s Select Club to begin your coffee journey around the world.
Coffee Grown in Costa Rica
This month's coffee selection from our Roastmaster, Jacob Long, is not only delicious and awakening, it's also environmentally-friendly - which is very important to us. Our Costa Rican Santa Maria de Dota is grown by the Cooperativa de Caficultores de Dota R.L. (CoopeDota), established in 1960 and made up of over 900 farmers in the San José region.
To emphasize their environmentally-conscious farming techniques, CoopeDota is one of the first to utilize a certified carbon-neutral mill with hydro-powered energy consumption, water efficient eco-pulpers and mechanical coffee dryers fueled by coffee parchment. If all of that wasn't impressive enough, CoopeDota also provides trash pickup for the entirity of San Jose, furthering their committment to a healthy environment and bettering of the planet.
We're so thrilled to share this coffee with you! Remember to leave us a review and add a photo to earn more beans, for more discounts!
Altitude: 1550 – 1950 meters
Processing: Eco-pulped and dried inthe sun and mechanical driers
Region: Dota, San José, Costa Rica
Varietal: Catuai, Caturra
Image from Cafe Dota's Facebook Page
August Roastmaster's Select: Santa Maria de Dota
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Single Origin Club: Congo Kivu
What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.
Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.
This month we're sharing our Congo Kivu coffee grown on Lake Kivu, Congo by the SOPACDI Co-op and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.
Medium Roast Coffee from Congo
Our Congo Kivu coffee is grown by the SOPACDI Co-op. (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral) was created in 2002. This coffee co-op is located on Lake Kivu, straddling the border between the Democratic Republic of the Congo and Rwanda.
SOPACDI now has over 5,200 farmers, 20% of whom are women and is a leader in promoting gender equality and helps revitalize the country's coffee economy. SOPACDI is the very first certified Fairtrade co-op in the DRC and is the 2014 Sustainability Award Recipient from the Specialty Coffee Association of America.
A loving review from one of our customers:
"Just had my first cup of the Congo Medium Roast this morning! It's wonderful! I may not have the sophisticated words of a real coffee connoisseur, but it was rich and full and smooth! Totally enjoyable! You just want to have one cup after another! My previous coffee had been from a grocery store, and this was such a treat to savor!"
-Margaret of PORTSMOUTH, Virginia.Altitude: 1,460- 2,000 meters
Processing: Wet processed
Farmer: SOPACDI
Varietal: Bourbon
Not ready to join the Single Origin Club? Make a one-time purchase of our Congo Kivu Medium Roast coffee.
August Single Origin Coffee Club: Congo Kivu
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Our Quarterly Coffee Feature
from Southeast AsiaTimor-Leste from Southeast Asia
Our Quarterly Roastmaster's Select coffee is wet-hulled, and we've talked about this a few times but just in case, here's what that means:
"Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult." -Sucafina
‘Wet Hulling’ or ‘giling basah’ in Indonesian is not to be confused with wet processing. Wet hulling is similar to wet processing initially – with the first steps of picking and pulping the coffee beans, then fermenting in order to break down the fruity layer of the coffee cherry called the mucilage, which is washed off the next day. The difference is, the drying process is much shorter in wet-hulling and it’s only dried until 50% of the moisture remains, resulting in lower acidity levels and more flavor and aroma.
Altitude: 1,000 to 1,900 meters
Processing: Wet Hulled "giling basah"
Farmer: A variety of small farms in Timor Leste
Varietal: Catimor, Timor, Typica
Roastmaster's Quarterly Coffee: Timor-Leste
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Summer of Fun
July is only halfway done and yet the events are nonstop! Getting out amongst the world of coffee lovers gives us the best connection possible and exposure of our products to a wide range of audiences.
We have been doing lots and lots of non-stop local (and not-so-local) events recently, including:
Caspar-Fest
An annual event at the Caspar Community Center that brings the community together with local vendors and music in celebration of Caspar, CA
Bubbles, facepainting, kidzone at Caspar Fest with U'ilani Wesley
The band La Onda
The band Momma Grows Funk
The Redwood Coast Recreation Center
Here we offered our coffee to support the center in Sea Ranch, CA
"Your presence really added a nice touch and helped make it a successful event. We have gotten a LOT of positive feedback so we are hoping to repeat the event next summer!"
Beth Roland
B Local Bay Area
This event was a group mixer for B Corps in San Francisco. As a certfied B Corp we enjoy meeting and working with our local chapter to learn about the good work and practices of our colleagues.
The Chair of the Bay Area B Local Keira Murphy addresses the gathering, and a downtown view of Sales Force Tower in San Francisco
Nathan Nies at the Thanksgiving Coffee station sharing our delicious coffee and story with our fellow B Corp community.
The Mendocino Music Festival!
We have been serving coffee as a sponsor of the Music Festival since it's humble beginnings in 1986.
Festival Orchestra 1, with soloists Jessica Fellowes and Katie Kadarauch
View from the Festival Tent
Lavender Grace enjoying a cup of coffee at the Festival
Coffee brings people together. We are happy to support our community to learn and grow and celebrate one another with great coffee.
Stay tuned to all our Coffee Adventures
July Events 2023
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We Were There!
Participants of the Salmon BBQ in the beautiful Noyo Harbor, CA
The World’s Largest Salmon BBQ happened on 7/1, and again – Thanksgiving Coffee was there! This event brings together thousands of salmon lovers to raise money for salmon habitat restoration. The salmon fishery in California was closed this year – completely – in order to let the salmon population rebound, so everything that we can do to support increased spawning grounds will help the salmon, our local economy, and the entire ecosystem.
Thanksgiving Coffee Booth at the Salmon BBQ with CEO, Jonah Katzeff (on right ) out front.
Our booth provided hot coffee (Mocha Java and Royal Decaf) and cold brew (Ethiopian Yirgacheffe Natural from the Gedeb region) in exchange for any donation to Salmon Restoration. We raised nearly $500 from donations alone. Our Office Manager, Jennifer, CEO Jonah, and co-founders Paul and Joan were on hand with Sales and Marketing Manager, Joe, to keep the coffee flowing for 8 hours.
Jennifer Brown at Thanksgiving Coffee Booth at the Salmon BBQ
All we can do to support increased spawning grounds will help the salmon,
our local economy, and the entire ecosystem.We were not alone in this effort: fellow B Corps including North Coast Brewing Company and Harvest Market were on hand to donate, raise additional funds, and support the cause. The menu usually includes corn on the cob, but corn was in short supply this year, so Harvest Market was able to source organic new potatoes to supplant the menu.
Jennifer Bosma on right, representing both Harvest Market and Rotary
North Coast Brewing Company's CEO, Jennifer Owen, along with senior brewing staff serving a thirsty crowd at the World's Largest Salmon BBQ
Dozens of volunteers helped pull this event together and make it run smoothly including Rotary International (with participation from both Fort Bragg and Mendocino chapters), California Conservation Corp., Mendocino Sheriff’s Department, Salmon Restoration Association, and the celebrity grill team including lots of local dignitaries including Fort Bragg’s Mayor, several County Commissioners, local business owners, and many, many more.
Volunteers Serving up the food with smiles
"West of Nowhere" playing at the Salmon BBQ
The event had a lively festival atmosphere with great weather, great vibes and lots of live music including West of Nowhere (pictured), Steven Bates Band, the Caspar Kings, Earl Oliver, and Deep Pockets who started the day off with some very danceable grooves. One of the highlights is the annual release of the supporting shirt… this year’s shirt slogan, “If you must smoke – smoke salmon.”
Follow Stories of Restoration and More All Fueled by Coffee
The World’s Largest Salmon BBQ
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Single Origin Club: Guatemala Guaya'b
What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.
Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.
This month we're sharing our Guaya'b coffee grown in Guatemala by the Guaya'b Cooperative and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.
Guaya'b from Guatemala
The farmers of the Guaya’b Cooperative grow coffee under a dense forest canopy that doubles as the winter home for dozens of species of migratory birds as well as local flora and fauna. It wasn’t always this way.
When coffee was introduced to this remote region 40 years ago, it was promoted as an alternative to subsistence agriculture, and farmers were taught to clear forests to make way for this new cash crop. Fortunately, these farmers are closely connected to the health of their land, and have re-established their once logged forests providing much needed shade and diverse ecosystems in which coffee thrives.
Now, a new generation of farmers works to cultivate coffee and a variety of other cash and subsistence crops to increase incomes, and to protect the health of the land. Thanks to their partnership with our importer, Elan Organic Coffee, Guaya’b has perfected the art of picking, depulping and fermenting their coffee to produce deep, juicy, and full flavored coffee with a truly distinctive character.
Altitude: 1,300-1,600 meters
Processing: Wet/washed
Farmer: Asosicacion Guaya’b Civil
Varietal: Bourbon, Typica, Caturra
In fact, the farmers’ coffee is so unique that they periodically run into trouble with ANACAFE, Guatemala’s national coffee marketing wing, which tries to subdue Guaya’b’s flair and replace it with a more generic cup profile produced by less-inventive processing methods.
Not content to merely develop members’ coffee production, Guaya’b has a pilot organic honey project, which also helps to increase coffee yields thanks to improved pollination.
Not ready to join the Single Origin Club? Make a one-time purchase of our Guatemala Guaya'b Light Roast coffee.
July Single Origin Club: Guatemala Guaya'b
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World Female Ranger Week
The first ever World Female Ranger Award winner Caren Yegon (Chags Photography)
Original Post from Mara Elephant Project by Claire Bolles
Protecting Elephants and Their Habitats Across the Greater Mara Ecosystem
It is World Female Ranger Week, a time set aside to highlight the important conservation work undertaken by women on the frontline. The first ever World Female Ranger Award winner Caren Yegon just completed a month-long LEAD Ranger training at the Wildlife Works facility in Rukinga, Kenya. (Our cause coffee partner) The Mara Elephant Project / Sheldrick Wildlife Trust Mau De-Snaring Unit lead ranger was joined by 13 rangers, which included nine women, from other conservation organizations for the Bush School Instructor course facilitated by both LEAD Ranger and special guest instructors.
Caren will take the skills she learned and bring them back to educate other MEP rangers. Skills like making safe drinking water in the field, using various signals to communicate when you’re lost or need to be discreet, making shelter and fire with basic supplies, navigating in the field without technology and more.
As we join other conservation organizations celebrating World Female Ranger Week, we continue our commitment to nurture a diverse and inclusive workforce thanks to your support.
A special thanks to LEAD Ranger for their commitment to nature’s first responders and to How Many Elephants for supporting World Female Ranger Week to shine a light on women like Caren.
You can send more Mara Elephant Project rangers like Caren for training in 2023, when you purchase Protect Our Elephants coffee. Support the MEP conservation heroes.
Follow our Stories and More....
Lavender Grace is the Sustainable Ecology Consultant for Thanksgiving Coffee Company .
Celebrate Women in Conservation
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We Offered a Thriving Palace of Fine Coffee
Back from hiatus, the Sierra Nevada World Music Festival returned, and Thanksgiving Coffee Company was there. Inside the field that is sometimes used for high school sports, rodeo, sheepdog trials, and beer festivals, we constructed a working coffee house and served well over two thousand drinks.
Espresso, lattes, cold brew and many other delights kept the energy of the crowd right where it wanted to be. 75 lbs. of various coffees transformed an empty field into a thriving palace of fine coffee.
The Waiting Room/ Cafe Beaujolais's Chef Julian Lopez behind the Espresso Booth at the SNWMF
The booth came from TCC, but Chef Julian from the Waiting Room/Café Beaujolais brought his staff to operate it with great style and delicious offerings.
“It was Spaz-iale!”
The weather cooperated – never too hot, or too windy - but allowed all to enjoy three days of Peace, Love and Music. Thanks to Ksenia, Shelly and the whole crew at SNWMF for making it a wonderful experience all around.
As the SNWMF social media post said… “It was Spaz-iale!”
Photo by Hanane Korchi for SNWMF
Follow our Stories and Coffee Adventures
Sierra Nevada World Music Festival 2023
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New things are coming your way on our website...
Yes, we are going to be refreshing the way our website looks and feels. No, we are not going to be changing the way we handle subscriptions so rest assured that your data is safe, secure, and will not be changing. The biggest change is that the new website will be a better vehicle for telling our story while keeping the ease of buying that you have come to expect from us.
There are going to be some fun new features, including:
- A referral program that will allow you to earn rewards when you refer your friends, neighbors, and family to share in our coffee.
There will also be a loyalty program that will reward you for doing things like:
- reading our blogs
- following and liking our social media
- posting reviews
- adding pictures or videos to your reviews
These rewards will be counted as “beans” which can be redeemed as discounts. The more you earn beans the greater the discount, all the way up to free products!
The main reason for adding this program is that you will be empowered to create your own discounts instead of having to wait for us to have a sale... You get to make your own sale, anytime, just by doing the things you already do and supporting our mission to improve the well-being of all we touch–from coffee grower to coffee drinker.
We look forward to launching this new site in just a couple of weeks so stay tuned!
Stay connected and caffeinated :)
New 2023 Website Preview
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Roastmaster's Select Club: Timor-Leste
Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Jacob’s selection this month is a special coffee grown in Timor-Leste, Southeast Asia.
Join the Roastmaster’s Select Club to begin your coffee journey around the world.
About this Coffee
Our Roastmaster's Select coffee this month is wet-hulled, and we've talked about this a few times but just in case, here's what that means:
"Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult." -Sucafina
‘Wet Hulling’ or ‘giling basah’ in Indonesian is not to be confused with wet processing. Wet hulling is similar to wet processing initially – with the first steps of picking and pulping the coffee beans, then fermenting in order to break down the fruity layer of the coffee cherry called the mucilage, which is washed off the next day. The difference is, the drying process is much shorter in wet-hulling and it’s only dried until 50% of the moisture remains, resulting in lower acidity levels and more flavor and aroma.
Altitude: 1,000 to 1,900 meters
Processing: Wet Hulled "giling basah"
Farmer: A variety of small farms in Timor Leste
Varietal: Catimor, Timor, Typica
June Roastmaster's Select Club: Timor-Leste
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