FREE SHIPPING ON ORDERS OVER $40

Close
40

Our Blog
News, Stories and more

Our Blog

View BY :
  • Roastmaster's Select Club: Poco Fundo Coopfam

    Roastmaster's Select Club: Poco Fundo Coopfam

    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!


    Coffee Grown In Nicaragua

    This month, we're proud to feature a truly special coffee grown by a cooperative of small-scale farmers in southeastern Brazil. The beans come from Cooperativa dos Agricultores Familiares de Poço Fundo e Região (COOPFAM), an association formed in 1991 with an inspiring mission.

    A Collective Vision for a Better Life

    In the early 1990s, 76 farming families in the state of Minas Gerais united with a collective dream - to improve their standard of living, reduce poverty, and create sustainable opportunities that would allow them to maintain their agricultural traditions for generations to come. By banding together as COOPFAM, these determined farmers were able to increase productivity on their small plots while focusing on quality family-oriented farming practices. Their cooperative model allowed them to share resources, knowledge, and a powerful collective voice.

    Fair Trade Certified for Over 20 Years

    COOPFAM's commitment to ethical practices and sustainable farming led them to become Fair Trade certified by Fair Trade Labeling Organizations International (FLO) in 1998. For more than two decades, they have adhered to rigorous Fair Trade standards, ensuring their farmers receive fair wages, have safe working conditions, and utilize environmentally-friendly growing methods. When you purchase this coffee, you're directly supporting COOPFAM's mission and the livelihoods of these hard-working small farming families.

    A Taste of Tradition and Passion

    But beyond the inspiring story, COOPFAM's coffee truly shines in the cup. Grown in the ideal climate of southeastern Brazil, these beans produce a rich, full-bodied brew with notes of sweet chocolate, ripe berries, and a subtle nutty finish.With each sip, you'll taste the passion and commitment of these small farmers who have dedicated their lives to cultivating the finest coffee possible. It's a tradition kept alive through their cooperative and one we're honored to share with you this month. So join us in supporting COOPFAM and celebrating the hard work and vision of these inspiring small-scale coffee growers in Brazil. Brew a cup, savor the flavors, and taste the passion behind every bean.

    Altitude: 800-1,300 meters

    Processing: Full natural and sun-dried

    Farmer: COOPFAMCooperativa dos AgricultoresFamiliares de Poço Fundo e Região

    Region: Poço Fundo, Brazil

    Roastmaster's Select Club: Poco Fundo Coopfam

    read more
  • May Single Origin Coffee Club: Bolivia Canto de Bolivar

    Single Origin Club: Bolivia Canto de Bolivar

    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 Bolivia Canto de Bolivar coffee grown by ASOCAFE and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.


    Unveiling the Sweetness of Bolivia: Our Featured Single Origin Coffee

    As the mist gently passes through the lush valleys of Caranavi, a symphony of flavors awakens, and we're inviting you to embark on a journey through the heart of Bolivian coffee cultivation. This month, we proudly present our featured single origin coffee, a true embodiment of the passion and dedication that flows through the veins of 300 farming families perched atop the mountain ridges in the foothills east of the Andes.

    Imagine a landscape where rivers carved by glaciers 4,000 meters above create a tapestry of deep valleys, providing an idyllic setting for the cultivation of exquisite coffee. Here, under the shade of a lush jungle canopy, prized coffee varietals thrive, nurtured by the hands of skilled farmers who have mastered the art of coaxing out the sweetest flavors from the earth.

    At the heart of this remarkable coffee lies ASOCAFE, a cooperative founded in 1990 with a steadfast mission: to improve the quality of the region's coffee and, consequently, the lives of its farmers. Through their unwavering dedication, ASOCAFE has become a beacon of hope, ensuring that every meticulously hand-picked coffee cherry is treated with the utmost care and respect.

    The Journey from Cherry to Cup

    Once the ripe cherries are harvested, they embark on a transformative journey, guided by the watchful eye of ASOCAFE's staff. At central processing stations, the cherries are depulped, fermented, washed, and sun-dried, each step a testament to the cooperative's commitment to preserving the coffee's exceptional quality and unique flavors.

    As you savor the first sip of our featured single origin coffee, you'll be transported to the heart of Bolivia's coffee-growing region. The rich, sweet notes will dance across your palate, revealing the essence of a land where tradition and innovation converge, where every cup is a celebration of the hard work and passion that goes into its creation.

    Join us in supporting the farmers of ASOCAFE and experience the true sweetness of Bolivia. Order online today, and let this exceptional coffee awaken your senses and ignite your appreciation for the art of coffee cultivation.

    Altitude: 1,800 meters

    Processing: Wet/washed

    Cooperative: ASOCAFE

    Varietal: Typica, Caturra, Catui

    Not ready to join the Single Origin Club? Make a one-time purchase of our Bolivia Canto de Bolivar light roast coffee.

    May Single Origin Coffee Club: Bolivia Canto de Bolivar

    read more
  • Coffee Center Opens at UC Davis

    University of California Davis Coffee Center

    The University of California – Davis opened a new $6 million dollar Coffee Center on May 3, 2024, with all appropriate ruffles and flourishes, and I was proud to attend.

    Over the last 9 years their elective course, Introduction to Coffee, has soared its way to being the most popular elective course offered to undergraduate students, outpacing “Into to Beer” and “Human Sexuality” making a strong case that to the UC Davis student body – coffee is more important than alcohol and/or sex.

    Ribbon Cutting for the UC Davis Coffee Center Opening

    COFFEE RESEARCH

    Fascinating work was showcased on a wide variety of coffee topics, including:

    • Thermodynamics of To Go Coffee - What keeps To-Go Coffee Warmest? Study by undergrads.
      (Spoiler alert… It’s the lid.)
    • Impacts of Total Immersion Brewing On Cold Coffee Flavor
    • Climate Change Impacts on Coffee Growing Regions in Brazil
    • A new mobile application for coffee bean grading and evaluation using color, size and defect analysis – all on a mobile phone.

    Representative Raw Data -Thermodynamics of To Go Coffee

    What does chemical Engineering have to do with coffee - source UC Davis Coffee Center Opening

    SPEAKERS

    Itenerary for UC Davis Coffee Center Opening

    It was also fascinating that all these studies needed to be underwritten (in one way or another) by some type of sponsorship. The sponsorships ranged from in-kind sponsors who donated 100 cups, in 4 sizes, to Coffee roasters who donated services, to equipment suppliers who donated the funds necessary to do thousands of measurements to prove their thesis. Our higher education facilities are simply not able to fund all these kinds of projects without external financial aid, so they are very vocally appreciative for those who contribute sponsorships.

    Upper left, Doctoral Candidate Laudia Anoke-Bempah, upper right Dr. William Ristenpart, Center, Chancellor Gary May, lower left, Peter Giuliano SCA, lower right Richard L. Corsi

    The Coffee Center Building

    The building itself was repurposed from previously unrelated research purposes, but remodeled to allow for classrooms, cupping labs, roasting, testing, green coffee storage, and more.

    Attendees at the opening of the Coffee Center at UC Davis

    Interior of the new Coffee Center at UC Davis

    We are excited for the future to see what this program will mean for the next wave of bright new minds in the coffee industry and for the deeper appreciation of coffee to thousands of students per year. Cheers!

    UC Davis student roasted beans, from Royal Coffee, chocolate covered by students as well.

    Events

    Coffee Center Opens at UC Davis

    read more
  • How To Grow Coffee Trees

    The Roots of Your Morning Brew: Understanding the Coffee Plant

    For many, coffee is the ritualistic start to the day, a beloved beverage that energizes and comforts. Yet, beyond the steaming cups and aromatic brews lies the coffee plant, a botanical wonder that is the genesis of every coffee lover’s journey. At the heart of Thanksgiving Coffee Company is a deep appreciation for this living tree source—the company respects and values the entire process, from the nurturing soil that cradles the seed to the satisfying sip that completes the circle. We have been connecting to this plant by growing our own coffee trees right here for many years.

    Coffee Trees Growing at the Thanksgiving Coffee Company Office


    Anatomy of the Coffee Plant: More Than Just Beans

    The coffee plant, with its glossy green leaves and ripe cherries, is both an aesthetic marvel and a complex organism. Beneath the soil, its roots anchor the plant and absorb vital nutrients. Above ground, the leaves play a crucial role in photosynthesis, while the bright red cherries house the precious beans inside. It's these beans that, once processed and roasted, give rise to the alluring aromas and rich flavors that characterize each cup of coffee.

    Varied Flavors: The Many Varieties of Coffee Plants

    Ripe coffee cherries on the Arabica coffee tree grown at the office

    When you think of coffee, the two dominant species: Arabica and Robusta, likely come to mind. Arabica is prized for its smoother, more nuanced taste, while Robusta is revered for its robustness and higher caffeine content. However, there exists a myriad of lesser-known varieties, each with its own unique flavor profile, waiting to be discovered by eager coffee connoisseurs.

    From the Soil to your first Sip: How Terroir Affects Your Coffee

    Like fine wine, coffee is influenced by its terroir—the environment in which it's grown. The climate, soil composition, and even the angle of sunlight on the slopes where coffee plants thrive collectively contribute to the coffee's flavor profile. These factors, often subtle and complex, define a coffee's body, acidity, and notes, creating an array of tastes as diverse as the landscapes from which they come.

    Ripe cherries harvested from our coffee trees.

    Ready to Discover the Flavor of Your Own Coffee

    If you are inspired to develop a closer relationship with your coffee and want to lean into the root system of your daily coffee ritual, we have a series for you. Our co-founder Paul Katzeff has been growing coffee trees at home for years, and will lead you through his process.

    Check out the series:

    Part I: The Beauty of Growing Coffee Trees in Your Home

    Part II: All you Need to Know About Growing Coffee Trees At Home

    Part III: Caring For Your Coffee Tree

     

    Coffee Tree Source:

    Frinj Coffee Trees

     


    Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.

    Growing Coffee At Home

    How To Grow Coffee Trees

    read more
  • Earth Day Event in Fort Bragg 2024

    Earth Day Event in Fort Bragg

    The Noyo Food Forest is having their annual Earth Day celebration this Saturday at the Learning Garden. This four hour event is a fundraiser for the Farm-to-School and Youth Intern programs that the Noyo Food Forest operates year-round. We partner with the Noyo Food Forest throughout the year, and we especially love being a part of this annual event in Fort Bragg.

    15th Annual Earth Day Event
    Saturday, April 20, 12 - 4 PM
    At the Learning Garden at Fort Bragg High School on Dana Street.

    This Earth Day event is free and geared toward everyone in the family. There will be live music, and you can participate by putting down a bid for the silent auction, paying entry to bouncy houses, and tasting goodies from local chefs. This is one of the most fun events that happens in the city of Fort Bragg every year. Local organizations and nonprofits are a big part of this event, and you’ll see booths and representatives from the Noyo Marine Science Center, the Mendocino Land Trust, our Mendocino County state parks and many more important parts of the coastal community.

    Thanksgiving Coffee will be serving up samples of our Bee Bold Blend, our new Nitro Coffee, and the Noyo Food Forest will be selling 12oz bags, as well. All the proceeds benefit the Noyo Food Forest and their important work here in our community. We are very happy to be a part of this awesome event. For more information, visit the Noyo Food Forest Earth Day page on their website, and RSVP on Facebook to share with your friends. Join us on April 20 – see you at the Learning Garden.

    Thanksgiving Coffee Company
    Partnership with the Noyo Food Forest

    Learn more about how we support our Mother Earth  

    bee bold

    Earth Day Event in Fort Bragg 2024

    read more
  • April Single Origin Club: Rwanda Dukunde Kawa

    Single Origin Club: Rwanda Dukunde Kawa

    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 Rwanda coffee grown by the Dukunde Kawa Cooperative and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.


    Dukunde Kawa: Exceptional Coffee from Rwanda

    The Dukunde Kawa Cooperative in Rwanda is home to over 2,000 small family farms, each dedicated to cultivating exceptional Arabica coffee. These prized coffee varietals are known for their rich, bourbon-like sweetness and subtle expressions of the local terroir.

    Spread across the cooperative's lush, rolling hills, the farms of the Musasa community work tirelessly during the harvest season. Each member brings their freshly picked, ripe coffee cherries to one of Dukunde Kawa's three washing stations, where the cherries are carefully sorted by hand.

    The cherries then undergo a meticulous process of depulping, fermentation, and drying. The beans are placed on elevated racks and turned by hand to ensure even moisture content before being prepared for export.

    The result of this community-driven effort is a coffee that showcases the best of what Rwanda has to offer. Dukunde Kawa's coffee features deep chocolate notes, juicy hints of orange and plum, and a sweet, maple-like finish - a true reflection of the care and expertise of the cooperative's farmers.

    Altitude: 1,600-2,000 meters

    Processing: Wet/washed

    Cooperative: Dukunde Kawa Co-op

    Varietal: Bourbon

    Not ready to join the Single Origin Club? Make a one-time purchase of our Rwanda medium roast coffee.

    April Single Origin Club: Rwanda Dukunde Kawa

    read more
  • Roastmaster's Select Club: Colombia Cosurca

    Roastmaster's Select Club: Colombia Cosurca

    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!


    Crafting Coffee with Care: The Story Behind COSURCA

    This exceptional coffee is sourced from a network of family-owned farms organized around the Cooperativa del Sur del Cauca (COSURCA), located within the vibrant Cauca region of Colombia. COSURCA is an umbrella cooperative that brings together 11 community cooperatives spanning 10 municipalities across the Cauca department.

    At the heart of COSURCA's operations is a centrally located dry mill facility and cupping lab, where the coffee is meticulously received, processed, and selected for export. Beyond just marketing coffee globally, COSURCA is deeply committed to supporting its producers, providing them with essential financing, training, and technical assistance to continually improve the quality of their coffee.

    But COSURCA's impact extends far beyond the coffee itself. The cooperative also strives to enhance the overall quality of life for its coffee producers and their families. Through innovative initiatives like a fruit juice production facility, utilizing the same cultivated fruits from the coffee farms, and a healthy kitchen program that funds kitchen renovations for the producers, COSURCA is truly making a holistic difference in the lives of its community.

    This coffee, crafted with care and a deep commitment to the well-being of its producers, is a testament to the power of cooperative efforts and the transformative impact they can have on both the product and the people behind it.

    Altitude: 1,550-1,900 meters

    Processing: Washed and dried in the sun

    Region: Cauca, Colombia

    Farmer: Cooperativa del Sur del Cauca - COSURCA

    Roastmaster's Select Club: Colombia Cosurca

    read more
  • A Just Cup? Our Story As A B Corp

    What Is In Your Cup?

    When you drink your coffee, you might want to know what goes into your cup, and if it is Thanksgiving Coffee, you might want to know why we became a certified B Corp. So let me tell you a little story about our coffee company and why we went through this rigorous process of certification.

    When Thanksgiving Coffee Company began (now over 50 years ago) it was based on the co-owner Paul Katzeff's history as a social worker. The function of the coffee became a vehicle for social, environmental and economic justice in the world. In the 80's, during Paul's first momentus visit to the coffee farms of the war-torn country of Nicaragua, he created our motto "Not Just A Cup, But A Just Cup". This has been the intention behind every aspect of Thanksgiving Coffee's work. (If you ever get a chance, ask Paul to tell you the story of this first visit, it is quite something!) In the meantime you can read more on the revolution at Liberation News.  

    Coffee is one of the most widely consumed beverages the world over. It is an economic mainstay for dozens of countries and produced by 25 million small share holders. As a pioneer Thanksgiving Coffee Company has gone to these coffee-growing origins around the world to meet with the farmers, to support their organic farming cooperatives, to pay a living wage for the beans, and provide meaningful employment along the entire supply chain to help innovate and create sustainable ecology for over 5 decades.

    Can you taste the difference? Will you be the difference?

    When a business becomes a Certified B Corporation it means that they have undergone an extensive process to meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose... This was a perfect community for Thanksgiving Coffee to join, with thousands of conscious companies in 89 countries who do real work to make our world a better place for all.

    B Corp is A Network to Build Collaboration and Work Toward a More Inclusive Economy

    Nicaruguan farmers who spoke out for justice were a huge turning point in our company's history. The women led farmer cooperative of Soppexcca is part of this Nicaraguan legacy and the work we do as a B Corp. When you go to drink your next cup of coffee, take a moment and ask yourself, what is in your cup, really? Is it a "Just Cup"? How does it sustain the Earth? How does it treat our life sustaining waters? Does it support the humanity of all the hard-working farmers? Can you taste the difference? Will you be the difference?

    Image: Natividad Lopez Garcia, Reina Isabel Quintero, and Flor Rodriguez, founding members of SOPPEXCCA’s women’s cooperative in Nicaragua.


    To try Soppexcca’s Organic and Fair Trade coffee from Nicaragua you can either purchase the Flor de Jinotega or our Bee Bold Cause Coffee in Dark and Medium, which uses their coffee as the main bean in the blend.


    Stay Connected and Learn How We Use Our Coffee For Good.

    Sustainability

    A Just Cup? Our Story As A B Corp

    read more
  • Celebrating Women and Coffee

    Celebrating Women and Coffee

    In many countries coffee is one of the main sources of income for women to feed their families. This March we want to celebrate all the hard working women who grow, pick, process and produce the delicious coffees we send out into the world. We know how hard it can be, especially with all the unpaid work women are responsible for. We also know how important it is to have freedom over ones time, saftey and finances. It is our hope at Thanksgiving Coffee Company that all the women working in coffee can live happy and healthy lives.

    Ethiopian Coffee Farmer

    In order to bring the balance of labour and earned income for women, there is still a long way to go. The gender equality report from the International Coffee Organization found that 70% of labour in coffee production is provided by women, however, women have systematically lower access to resources, land, credit and information, and that keeps the women in a state of poverty.

    Nepal- Women Sorting Himalayan ArabicaCoffee

    El Salvador - Women Sorting Coffee

    Text

    Congo - Coffee Farmer and Mother


    An estimated 72% of unpaid care work in households globally is done by women.

    Uganda- Mirimbe Kawamera Farmer and Mother

    Thanksgiving has been fostering empowerment for women and working with our importer Etico to achieve gender equality with the Soppexcca Co-op since 2013. We have now been able to raise over $40,000 and give into the fund to support women coffee farmers for financial stability and resources for education and growth towards a better life.

    Nicaragua, Soppexcca Co-op memeber planting coffee


    Read more about our support for the women of Soppexcca:

    "Recognizing the Value of Womens Unpaid Work".


    Celebrate the Women Coffee Farmers of Soppexcca

    You can support the women of SOPPEXCCA, and the great community they cultivate together by purchasing their coffee here.


    Lavender Grace is the Sustainable Ecology Advocate for Thanksgiving Coffee Company and Consultant for the Honey Hive of Mendocino.

    sustainability

    Celebrating Women and Coffee

    read more
  • Song Bird Coffee Protects Critical Forests

    Song Bird Coffee Protects Critical Forests


    Songbirds are important, beautiful and a delight to the senses.

    For over 25 years Thanksgiving Coffee has continued to support endangered migrating songbirds and the essential forest habitats they need to survive.

    Our work to conserve Songbirds began 1998 with our line of Songbird Coffee. Here at Thanksgiving we continue to purchase from concious coffee farmers who understand the importance of shade grown coffee, and it's role in protecting biodiversity.

    The Smithsonian Migratory Bird Center recently released a wonderful video that highlights the process and the importance of shade grown coffee, and we want to share it with you.

    It is called Cafe Y Aves

    "In rural Colombia—and many parts of the world—coffee is essential to local culture and the livelihood of farmers. To birds and other wildlife, the places where coffee plants grow are just as essential. "

    Thanksgiving Coffee Company continues to partner with the American Birding Association and is Smithsonian Bird Friendly certified. This is the "Gold Standard" for coffee grown to support biodiversity and song bird habitat.


    You can support Songbirds too!

    When you purchase our bird friendly coffee, you are part of the solution for our planets songbirds.


     

    Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.

    causes

    Song Bird Coffee Protects Critical Forests

    read more
  • Namanyoni  Co-op United A Community

    Namanyoni Co-op united a community


    The wheels were set in motion many years ago when Thanksgiving Coffee began our work with the Ugandan Coffee Cooperative “Delicious Peace” to bring their Interfaith coffee to market. For those of you who have been following us on this unique journey, we want to share another perspective. It is an article written by an organization that understands cooperatives are run by people, and people have many ups and downs.

    "We love this story of multiple faiths helping each other, moving beyond personal beliefs"

    Child from the "Delicious Peace" Coffee Cooperative in Uganda.

    The author is Rebecca Harvey, the executive editor of Co-operative News.  She was very intrigued about the journey this cooperative has been on and contacted Thanksgiving to learn about our involvement. We had the opportunity to speak with her and share our story. We also learned that Co-op News has been around for over 150 years to support the communication between all the many cooperatives in England, and now the World.

    Sorting green coffee at Namanyoni Co-op.


    More of our history with the Delicious Peace Cooperative:

    2009: Delicious Peace Moves Forward

    2014: A Trip To Africa

    2020: Delicious Peace Coffee: A New Story

    2023: Evolution of Change


    Where it all began - the Delicious Peace Coffee


    Lavender Grace is the Sustainable Ecology Advocate for Thanksgiving Coffee Company and Consultant for the Honey Hive of Mendocino.

    Our Causes

    Namanyoni Co-op United A Community

    read more
  • Roastmaster's Select Club: Honduras Natural

    Roastmaster's Select Club: Honduras Natural

    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!


    Coffee Grown In Honduras

    This month’s Roastmaster’s Selection was produced by the COMSA cooperative in Marcala, Honduras. COMSA has continued to produce the finest examples of sustainably grown, harvested, and processed coffees in the region.

    Café Orgánico Marcala (COMSA) was founded in 2001 to achieve economic, social, and environmental objectives as a strategy for reducing poverty and promoting sustainable development for small-scale coffee farmers in the region. 60 small-scale farmers, 12 women, and 48 men, came together to form COMSA. Their Co-op has flourished and today COMSA now has over 1,500 members. In addition to providing financial opportunities, COMSA has committed to the sustainability of their member’s farming practices. COMSA members have learned new and innovative practices to transform their lands into integrated and vibrant organic farms – promoting soil and water conservation, and the preservation of local plants and wildlife. Innovations in the processing of coffee cherries, such as dried in the fruit natural and honey processing at drying mills have brought new and exciting flavor profiles to their coffees. Origins such as Honduras and Nicaragua that previously had produced only wet-processed coffees (which generally have a nutty and chocolaty flavor profile) are expanding into the “natural” or “dry” process which allows coffee cherries to dry inside of their fruit, imparting rich fruit notes to their beans.

    Altitude: 1,300-1,700 meters

    Processing: Honey Processed

    Farmer: Cafe Organico Marcala, COMSA

    Region: Marcala, La Paz, Honduras

    Roastmaster's Select Club: Honduras Natural

    read more
  • February Single Origin Club: Kenya Nyeri Peaberry

    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.

    From the Roastery

    February Single Origin Club: Kenya Nyeri Peaberry

    read more
  • Fort Bragg High School Culinary Arts Visit

    Fort Bragg High School Culinary Arts Visit

    Thanksgiving Coffee Company recently hosted 30 students from the Fort Bragg High School Culinary Department for a morning of touring, tasting, and education about coffee production.

    The students have a wide range of reasons to study the art and science of cooking. Some wanted to learn how to cook better for themselves while others are considering a career in food service. We discussed coffee flavors and aromas, the early origins of coffee, and the role that Thanksgiving Coffee has played in the development of Specialty Coffee since 1972.

     

    Fort Bragg High School Culinary Arts Students visiting the Cupping Lab of Thanksgiving Coffee


    Coffee Picking

    They had fun picking their own ripe coffee beans from the tree that is producing in our office. The sense of wonder increased as they witnessed the artisan roasting by our team, seeing the flames, watching the color of the beans change, and smelling the magic as the roasting process cycled through.

     

    The Students Were Surprised To Learn That We Import Over 500,000 Lbs. Of Coffee From 22 Different Countries Annually.


    Taste Range

    When we finally got back to the cupping lab and could taste a range of coffees - light roast, medium roast, dark roast, French roast, and decaf – the reality of the process came full circle and the appreciation peaked. We discussed coffee flavors and applications as ingredients from things like dry rubs and even coffee jelly as a dessert element.

    The best feedback came afterward when our Roastmaster/ Director of Coffee, Jacob Long, heard from his son, Abe, who is currently a senior at Fort Bragg High School, that the students had a great time and got a kick out of meeting his Dad.

     

    Jacob Long, Director of Coffee Sharing his knowledge with the FBHS Cullinary Arts Students

     

    Educators of Coffee

    We are ready to promote coffee knowledge and are willing to do anything we can to support coffee education. This was a great experience all around.


    Joe Seta is the Marketing and Sales Manager of Thanksgiving Coffee Company

    Our Community

    Fort Bragg High School Culinary Arts Visit

    read more
  • Benefits of Coffee - Cultivating Health

    Benefits of Coffee - Cultivating health

    It’s a New Year and we want to start out with some helpful and hopeful news. Yes, we want to share all about the health and happiness that coffee adds to our lives. As we grow and evolve, so do the studies on the health benefits of coffee.


    Coffee Culture

    Coffee has been consumed in coffee houses for centuries. People all over the world gather to share in the vast benefits of this darkly brewed elixir. Coffee culture has helped fuel the art of the renaissance, sparked revolutionary thought and even inspired some “to reach divine consciousness in midnight prayers.”

    For us coffee is our source of purpose, it is our direct link to meaningful work, and our reason for the regenerative focus of our business. Coffee connects us to our ommunity and an active lifestyle of long walks outdoors with family, friends and pets. It is our companion as we watch the sun rise in the morning and helps us greet the new day.

    Billions of cups of coffee are consumed daily, thank goodness it can also support for our health. Of course, health comes in many different forms, as does happiness. Both are individual and can only be attained by the one attaining it. So really, your relationship with coffee is unique to you, and your own physiology. The key here is to know yourself and how best you take your coffee.


    Physical Benefits of Coffee

    Coffee beans have mostly been associated with caffeine which can bring acuity, focus and a boost of energy. However, it is also full of antioxidants and polyphenol, which helps protect your body in a myriad of ways.

    The Johns Hopkins University School of Medicine states that drinking the right amount of coffee can: support longevity, ward off heart failure, support healthy liver enzymes and it even decreases breakage in your DNA strands. The “right amount” is based on what is best for your own body, for many people that is 3-5 cups a day. If you are pregnant or breastfeeding, best consult your support team.

    “The overall evidence has been pretty convincing that coffee has been more healthful than harmful in terms of health outcomes,” said Frank Hu, chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health, in an April 5, 2021, article in Discover. “For most people, moderate coffee consumption can be incorporated into a healthy diet.”

    Brew A Healthy Cup

    For a great detailed and wonderfully researched article read “How to Brew The Healthiest Cup of Coffee by Danielle Braff.

    The main breakdown for a healthy cup is this; organic coffee beans grown in high altitudes, with a lighter roast, a fine grind, prepared with a filter, hot but not boiling water, and served black.

    Coffee Beans are one of the most heavily sprayed crops in the world. When you choose organic beans, it will reduce your intake of harmful pesticides. The higher altitude will produce the highest levels of polyphenol in your coffee, so it is recommended to use coffee sourced from Ethiopia, Central and South America for that reason. 

    The lighter roast and finer the grind will retain the most antioxidants and beneficial compounds in your brewed cup. This means an espresso or Turkish grind can be one of the healthiest choices. 

    This study indicates that drinking filtered coffee can reduce 30 times more cholesterol-raising compounds, so filtering your coffee is good if cholestoral is a concern.

     Lastly the water you use is important, and filtered water is best. If you want the most antioxidants you will need to stick with a hot brew, and best take it black. Black coffee also has micronutrients, including potassium, magnesium, and niacin. Try adding spices such as cinnamon, cardamom, nutmeg or tumeric to increase the flavor.

    If you are wanting more caffeine and lower acidity, a cold brew will give you what you are after. And if you’re sensitive to caffeine, don’t worry: decaf coffee has a similar roster of benefits.


    Cultivating Health


    Live Longer
              Support your Heart
                                  Strengthen your DNA

    Coffee supports us at Thanksgiving to be part of the whole picture working towards becoming our best selves and building upon our 50 years of coffee knowledge. The coffee farmers we support care about their farms, they cultivate their trees with love, and the coffee they produce tastes like it. Every bag of coffee we roast has been purchased from small family farms and farmer co-ops working towards bettering themselves and their families. 

    The coffee we produce offers warmth and vigor to carry on even in the face of the difficulties life can throw at you. The ability of our artisan roasters to bring the best qualities of these cultivated beans adds another level of depth and excellence to the overall wellbeing of the process. This coffee inspires us to walk the path of equality and build a healthy planet with every bean. We wish for you a wonderful cup full of hope, joy and inspiration filled to the brim with our deliciously exquisite coffee.


    Healthy Choices

    A wonderful way to enjoy our high quality coffee is to join one of our Coffee Clubs.

    Choose from our Roastmaster's Select or Single Origin subscriptions.

     


    Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company

    sustainability

    Benefits of Coffee - Cultivating Health

    read more
  • Roastmaster's Select Club: Nicaragua UCA Miraflor

    Roastmaster's Select Club: Nicaragua UCA Miraflor

    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!


    Coffee Grown in Nicaragua

    The UCA Miraflor Cooperative Union was founded with the goals of developing human capital and sustainably managing natural resources in the region. Comprised of 12 member cooperatives, UCA Miraflor focuses on agricultural production, marketing crops like coffee and mushrooms, and offering ecotourism services.
     
    The cooperatives strive to protect the environment while maintaining democratic and sustainable organizational structures. They were first established in 1979 during Nicaragua's Sandinista revolution, which overthrew the oppressive Somoza dictatorship that had exploited the country for decades. In the revolutionary period, the Contras launched deadly attacks against soldiers, peasants, and civilians alike. Several cooperatives today still honor the "Heroes and Martyrs" who gave their lives. The Union itself was founded in 1990.
     
    One of UCA Miraflor's greatest achievements has been developing human capital through education initiatives for youth and women's empowerment. Environmental awareness has grown across communities, and gender relations are transforming. Four exclusively women's cooperatives were established during this time.
     
    Ecotourism has more recently fueled new growth, allowing communities to benefit from environmental protection work while recognizing women entrepreneurs who offer accommodations. Youth also gain income as tourist guides, improving their English and experiencing cultural exchanges.
     
    By buying UCA Miraflor coffee, you directly support small-scale farmers - many of them women - who have access to education, healthcare and a living wage through their cooperative. Your purchase also helps fund community programs like youth leadership initiatives and ecotourism ventures that promote cultural exchange.

    Altitude: 1000 – 1400 meters

    Processing: Fully washed & sun dried

    Region: Miraflor Moropotente,Estelí, Nicaragua

    Varietal: Catuai, Caturra, and Catimor

     

    Roastmaster's Select Club: Nicaragua UCA Miraflor

    read more
  • January Single Origin Club: Ethiopia Natural

    Single Origin Club: Ethiopia Natural

    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 Ethiopia Natural coffee grown by the Halo Bariti Cooperative and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.


    Ethiopia Natural Coffee Grown by the Halo Bariti Cooperative

    Located in the southern portion of the Gedeo Zone in Ethiopia, sits Gedeb, a prime location for cultivating coffee. Depending on the altitude at which coffee is grown (and other factors), different flavor profiles will reveal themselves. This fine Ethiopian coffee is cultivated at a very high altitude of 1,600-2,300 meters, with an abundance of sunshine, and no frost in the morning. This climate helps produce incredibly flavorful coffee beans with a hint of spice, and fruity, floral notes.

    The Halo Bariti Cooperative was founded in 2012, formerly part of the WORKA Co-op. The coffee farms are tended to by over 250 families in this remote region of Ethiopia. When you buy our coffee, you know you're supporting hard-working coffee farmers all over the planet.

    Altitude: 1,600-2,300 meters

    Processing: Sun-dried Natural

    Cooperative: Halo Bariti

    Varietal: Indigenous heirloom varietals

     

    Not ready to join the Single Origin Club? Make a one-time purchase of our Ethiopia Natural light roast coffee.

    January Single Origin Club: Ethiopia Natural

    read more
  • Earning Beans For Coffee Rewards
    coffee discount

    Earning Beans For Coffee Rewards

    read more
  • How Thanksgiving Got Its Name

    How Thanksgiving Got Its Name

    The Name Was Not Created, It Was Given.

    In retrospect, it might have been a moment in time when the word needed to be spoken out loud and attached to something physical. I explain it as a moment in the evolutionary naming process sprinkled with a dose of spirituality.

    In the beginning there was a piece of wood

    Growing up in a lower middle class neighborhood in the Bronx, my family did not celebrate the Thanksgiving Day holiday with a big feast. My first impactful encounter with the Thanksgiving holiday was at the traditional Thanksgiving day football rivalry between Cornell University and University of Pennsylvania. The year was 1959, my senior year at Cornell. My brother and I traveled to Pennsylvania to be at the game. I have no recollection of the game itself, including which team won the game. But after the game, at the final buzzer, my brother and I rushed out of the stands with thousands of other fans to fight for peace of the goalpost which was a tradition back then. With thousands of fans fighting for the crossbar, it was an amazing thrill to be running like a crazy person out of the stadium with a 3 foot piece of the 4 x 4 crossbar under my arm, my brother running at my side. When I left New York City a decade later I loaded it into my '46 Mack truck and headed west. That piece of wood  traveled with me and to this day it remains housed in the Mack truck that helped me escape from Greenwich Village to Aspen Colorado a decade later. It remains in the truck, now parked at my home in Mendocino, California.  

    Cornell vs Penn NCAA Thanksgiving Day Football Game Program 1959

    Paul's 1946 Mack Truck

    Arriving in Aspen without a clue

    Upon arriving in Aspen Colorado in the fall of 1969, I set out to find a job. Not being successful in finding one, and with winter coming on, I did some good panic thinking. It was my first experience with small-town rural living and I still had a Greenwich Village New York city state of mind, so it was just a small leap to consider the possibility of opening a coffeehouse. So I began my search for space. I found the basement at 420 Hyman St., rented it, and began to visualize it how it should look as Aspens first and only coffeehouse. Should it look like the Fat Black Pussycat or the Hip Bagel or should it be more European /Middle Eastern in style like to Café Figaro ? I rented the place for $200 a month and began.

    Aspen 1970

    The first miracle

    One early morning an old friend from "the village" back in New York city walked down the steps to my partially finished basement Coffee House. I was sanding a tabletop. Now this fellow, Bob Horn, holds a special place in my heart, and in the serendipity in the name, that was eventually given to the unnamed basement we were both standing in. Bob was my first roommate back in 1961 when I moved for my ancestral home in the Bronx to 66 W. 10th St. in Greenwich Village. We were friends for the entire decade of the 60's and in 1969 when I headed my Mack truck West over the George Washington Bridge towards the Rocky Mountains, he was the only friend I could not find to say goodbye to before I left New York City. It was something that bothered me all the way to my final destination, Aspen Colorado. But when good intentions are deep and honest Providence will step in to help. So I'll redirect this story for a moment to the actual time my Mack truck pulled into Aspen on that first fall afternoon in September. My mind was set on locating the closest gas station. I needed to find water for my dog Panda and some for my trucks radiator. We had just come over Independence Pass. That old truck struggled to get over that 14,000 foot hill, and it too was thirsty.

    Aspen Coffee House 1969

    I helped Panda out of the truck and set out a bowl for water. I noticed another person with the dog heading for the same water at the pump. I looked up and as he got closer I could see it was my dear friend Bob Horn with his dog Daisy. We both arrived in Aspen with our dogs and our trucks at the same time, neither of us is knowing the other was heading for the same place. Providence? What was the meaning of this miracle I thought ? I would soon find out.

    Panda 

    Finding Out

    A couple of months later Bob walked into my almost finished coffee house to see me working on the table and asked," What are you going call this place?”  I looked up from the rough tabletop and without missing a beat I said," I'm going to call this place Thanksgiving. It was a spontaneous response. It just came out in sort of, a burp. Now I don't really know how such things happen. Were higher powers waiting for the moment when they could act to bring "the word" into the world as a name of a coffee house, and they deemed me worthy? Bob smiled, said he would see me later and left me to my tabletop sanding.

    Later that day

    Bob reappeared as I was finishing up, getting ready to go home and said he had gone to the library to search for the word Thanksgiving as it might appear in the Bible, if at all. He said he found the word Thanksgiving in the New Testament. He had located it by using a book called "The Concordance." The word was located in 1 Timothy 4.

    "All things that are God-given should be received with thanksgiving”.

    The phrase ring true to me and with that kind of support, plus the preceding miracle of my friend Bob arriving in Aspen at the same moment I did, and heading for the same place as I, both of us wanting to get water for our dogs, I stuck with "the word’ and it became "the name”.

    We are not claiming it was a religious naming, but more a spiritual naming. We are happy to bring this uplifting word into every day use, into the light, so to speak, for all to feel the power of the word and the lift it gives when spoken into the world. It is the nicest word in the English language. We hope you enjoy seeing it and starting your morning with Thanksgiving.


    Paul Katzeff, Co-founder of Thanksgiving Coffee Company.

    Our History

    How Thanksgiving Got Its Name

    read more
  • Roastmaster's Select Club: Finca Agroberlin

    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

    read more
  • December Single Origin Club: Miel de Cajamarca

    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.

    From the Roastery

    December Single Origin Club: Miel de Cajamarca

    read more
  • San Francisco Coffee Festival 2023

    San Francisco Coffee Festival 2023

    Big Golden Ballon Sing of SF Coffee Festival hanging above the convention center with people milling around all the booths below

    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

    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.

    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

    the team prepared for a festival of serving and sharing coffee Jennifer Brown, Josh Long, Jonah Katzeff, Nathan Nies

    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.

    the team prepared for a festival of serving and sharing coffee Joe Seta, Josh Long, Jonah Katzeff, Nathan Nies

    left to right: Joe Seta, Josh Long, Jonah Katzeff, Nathan Nies

    Man pouring espresso shot

    Nathan Nies pulling one of the many many espresso shots

    Paul Katzeff sampling coffee with a man in a gray hoody with yellow, orange red and blue stipes at SF Coffee fest.

    left to right: Paul Katzeff, SF Coffee Participant


    Try the coffees we servered at the SF Coffee Fest!


    Gray Cups stacked up at SF Coffee Fest:

    Cups at SF Coffee Fest: "Coffee - Africa's Gift to the World - You're Welcome"

    events

    San Francisco Coffee Festival 2023

    read more
  • Roastmaster's Select Club: Kenya Nyeri Mahiga

    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 Beds

    Farmer: Othaya Farmers Co-op,
    Society Limited

    Varietal: SL 28

    Roastmaster's Select Club: Kenya Nyeri Mahiga

    read more
  • November Single Origin Coffee Club: Organic Sumatra

    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.

    From the Roastery

    November Single Origin Coffee Club: Organic Sumatra

    read more