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Roasters of Thanksgiving Coffee Company
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Roasters of Thanksgiving Coffee Company
In the heart of our company, keeping everything going, is our Roasting Crew. Their tasks are to transform the green beans we gather from the finest coffee farms and coops in the world, and turn them into the remarkable coffee that you brew into your cup, and they do this every day! The process is a living breathing commitment to every batch of beans as they turn in the barrel of the roaster. With over 1600 chemical compounds in a single coffee bean, artisan roasters use variations of temperature and time to create the unique flavor and find the perfect roast color to determine the flavor of the coffee. I invite you to meet the roasters of Thanksgiving Coffee Company.
Resulting Awards from our Roastmaster and Crew:
2019 Good Food Award
2017 Macro Roaster of the Year
Award Winning Coffees
Jacob Long - Roastmaster
Raised in Fort Bragg, Jacob has worked at Thanksgiving since June of 2007. First and foremost he is enthusiastic about all aspects of coffee, from how it is grown and processed, to how it’s roasted and brewed. He is also excited by having the ability to work with one of the finest coffees in the word, and maintain the quality of the coffee at a company that is 50 years old and has a reputation for quality. In his spare time he likes to forage for wild mushrooms, fish, spend time with his family, and stay busy. His favorite music is reggae, punk, and a little bit of everything else. Old style reggae, rock steady reggae is what he likes the most.
Jacob takes his coffee black. He likes to brew it with a full immersion process either with a Soft Brew or a French Press. He prefers light roasts from Ethiopia, the favorite is a wet processed Ethiopian coffee from the Yirgacheffe region.
Jon Baumeister- Roaster
Jon was also raised here in Fort Bragg and has worked with Thanksgiving Coffee Company for 17 years. What keeps him here is the coffee, and roasting the coffee. He likes the beauty of the coffee beans and how you never roast the same way twice. “There are different light roast, medium roast, dark roasts, so you’re always working at a set point and different coffees take a different temperature to get to the set point,” says Jon. He likes the challenge and how you really have to be focused on each variety of coffee, and what it needs in the roasting process. He also likes the people who work here and finds the owners, Paul and Joan, are very fair to their workers. When he’s not at work, Jon likes to garden and spend time outdoors. His favorite music is Rock and Roll, Beach Boys, Rolling Stones, Creedence Clearwater Revival along with old groups from 60’s-70’s, 80’s Rock and Roll, and some Country.
Jon’s favorite coffee is Upsetter. He likes light roast coffees, especially SongBird Guatemalan, and Rwanda. Jon takes his coffee with milk or cream and is happy with a drip brew.
Steve Channel - Roaster Maintenance
Steve is a local of Fort Bragg, CA and has been with the Company for 10 years now. He say’s, “I just love the place” His father helped to start the company back in the early 1970’s. He used to work in the lumber industry and once that went South ad closed, Paul (Katzeff) offered him a job.
Steve likes to work with wood, and read in his spare time. His favorite music is “Solid Gold” from the 70’s and 60’s Rock and Roll.
Steve’s favorite coffee is a blend of Rwanda and Gedeb. He drinks it black and likes to brew it using a French Press.
Josh Long - Roaster
Josh was raised in Fort Bragg and has been a roaster with Thanksgiving since 2015. He likes to pick mushrooms and fish when he is not in the roasting room. He likes all kinds of music, but if he had to listen to one for the rest of his life it would be classic rock. He is motivated to work hard and maintain a good quality of life. He appreciates Joan and Paul for creating such a good place to work.
Josh takes his coffee black and likes to brew it “cowboy style.” He puts the ground coffee in a bowl, pours the boiling hot water in, lets it steep and pours the brewed coffee off the top. No filter, no fancy pot. His favorite coffee is a washed Ethiopian, Gedeb.
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![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 ForestLearn more about how we support our Mother Earth
Earth Day Event in Fort Bragg 2024
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
Fort Bragg High School Culinary Arts Visit
read more
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
Earth Day Event in Fort Bragg 2024
read more
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