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Coffee Tips : How to Brew Coffee - Part I

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.

brewing

Coffee Tips : How to Brew Coffee - Part I

BREWING COFFEE Just like in our coff...

Giving Tuesday Recap – October 20th

Thank you for your #GivingTuesday support!

Together, we raised 339.90
for The Southern Poverty Law Center.

Thanksgiving Coffee Company stands in solidarity with the movement for racial justice. To put our words into action, one Tuesday of each month remaining in 2020, we have committed to donating 10% of all sales from all of our coffees on that day to an organization working to advance racial justice.

This month, we donated to The Southern Poverty Law Center, founded in Montgomery, Alabama in 1971 by Morris Dees, Julian Bond and Joe Levin. The SPLC adopted a new mission statement in July 2020:
“The SPLC is a catalyst for racial justice in the south and beyond, working in partnership with communities to dismantle white supremacy, strengthen intersectional movements, and advance the rights of all people.”

We encourage everyone to check out their work. Learn more here: www.splcenter.org/

This donation was made possible with your support, and it will help fund their fight for justice for all Americans. Every dollar counts, and we could not have done it without you, our amazing customers.

Stay tuned for our next #GivingTuesday in November!

Category_From the Roastery>Announcements

Giving Tuesday, October Recap
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Giving Tuesday Recap – September 1st

Thank you for your #GivingTuesday support!

Together, we raised
$338.00 for the NAACP Legal Defense Fund.

Thanksgiving Coffee Company stands in solidarity with the movement for racial justice. To put our words into action, on the first Tuesday of each month remaining in 2020, we have committed to donating 10% of all sales from all of our coffees on that day to an organization working to advance racial justice.

This month, we donated to The NAACP Legal Defense Fund and Educational Fund (LDF), an organization promoted by Black Lives Matter. This 80-year-old organization strives to:
• diminish the role of race in the criminal justice system
• increase fairness and participation in all aspects of economic life
• increase equity in education
• and achieve full civic engagement and participation in the democratic process for all Americans.

We encourage everyone to check out their work. Learn more here: https://www.naacpldf.org/

This donation was made possible with your support, and it will help fund their 80-year-long fight for justice for all Americans. Every dollar counts, and we could not have done it without you, our amazing customers.

Stay tuned for our next #GivingTuesday on October 6, 2020.

Category_From the Roastery>Announcements

Giving Tuesday
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Our Mocha Java blend celebrates the rich history of this classic coffee combination. Back in the 1400s to 1600s, the majority of Europe’s coffee intake came out of the Red Sea, from the Port of Mocha [Makha or Mokha]. This coffee was grown in the country of Yemen, but was referred to by the name of the port from which it came. In the Pacific Islands, it was the same story. Most Indonesian coffee was coming out of a port on the island of Java, controlled by the Dutch East India Trading Company. This led to the term “java”, which has remained as slang for coffee to this day.

These two ports caffeinated most of the coffee-drinking world in those days, and trading ships passed through both on the same trip. Although 5,000 miles separated them, coffee from Java and Yemen lived together on the sailing vessels that made their way across the Indian Ocean and back to Europe. These two origins came together as the very first blend in the world of coffee, and it’s a combination that roasters continue to emulate.

We sent our Mocha Java Blend into Coffee Review for their “Desert-Island Coffees: What To Drink When You’re Stuck at Home” article, and we’re thrilled to announce that it received our highest score ever- 96 points!

Our Roastmaster Jacob Long says:

“We chose to highlight our Mocha Java blend because folks stuck at home can brew up a cup of this coffee, sit back and take a mental vacation to faraway places. We get the opportunity to educate consumers about the early history of Coffea arabica production and trade and answer some common questions like “Is chocolate added to this coffee?” and “Where the heck is Java?” We can talk about the effect of terroir on the cup, the various methods of post-harvest processing, and the fine art of blending coffees together to create a more complex cup.”

Ken Davids of Coffee Review, who particularly liked this coffee, says, “An echoing dry, savory, rather chewy depth comes on immediately (from a wet-hulled Sumatra, apparently), and after that, a pure, berryish sweetness (from two Ethiopias, a washed process and a natural) emerges and takes over through the finish. That paradoxical second surge of fruit and floral sweetness coming out of a nutty, savory matrix is what impresses me about this coffee. Stay-at-home coffees ought to be overlapping, layered, shifty like this one, so you keep coming back and finding something new.”

Pick up a package of Mocha Java today and experience this classic blend for yourself!

Mocha Java Blend

MEDIUM ROAST

Balances earthy richness and lively fruit sweetness; all the flavors we love in coffee. This blend combines wet-hulled Indonesian coffee, with wet and dry processed Ethiopian coffees.

Review Date: May 2020
Aroma: 9
Acidity: 9
Body: 9
Flavor: 10
Aftertaste: 9

Buy Now

Category_From the Roastery

Mocha Java - A Classic Blend Taken to New Heights
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Delicious Peace Coffee

Delicious Peace Coffee is produced in Uganda by 250 coffee farmers of Jewish, Christian and Muslim faiths who work together in their newly reformed cooperative after the last one they belonged to was corrupted by their founder who took all the coops property and a portion of their financial resources. In 2016, after a decade of belonging to the original cooperative, Mirembe Kawomera, they parted ways from the original and perhaps the only Interfaith Cooperative in the world that was fully composed of Jews, Christians and Muslims. We at Thanksgiving Coffee spent from 2006 to 2016 happily buying their coffee and telling their Interfaith story. The story of how it all ended can be found in this 10 part series “A Trip to Africa”. What follows is their new story.

Interfaith work was not this cooperatives mission. But it became a necessary aspect of their economic survival as coffee farmers. Individually their farms were too small to produce export quantities where the value of their labor would be appreciated and the price level per pound would be related to the unique flavor of their coffee beans. Putting differences aside, they formed a new cooperative to continue their work together. They renamed the cooperative The Namanyonyi Community of Shalom Coffee Cooperative (NCSCC).

Their story of Interfaith cooperation is worth telling here in the United States. We need to fight the fear of diversity with love, kindness, and inspirational models like this one. If poor Coffee farmers in Uganda can bring together 250 farm families for economic benefit for all, that is an accomplishment worth telling. If they can do it, we can too!

On my periodic visits to Uganda. I notice an unexpected consequence of our support and of their integration. There is a kind of Peace in their community, a shift from the tentativeness and mistrust between people practicing different religions in the same small community. Having to work together brought a familiarity that was comforting to most and as a consequence, enjoyment in finding new friends, a diminishing of the fear of being different and the growing and newfound empathy for their Abrahamic Brothers and Sisters as similarity replaced difference and myths became exposed as ignorance. Interfaith work creates Peace and with Peace in a community, Social, Economic and Environmental Justice can prevail.

As noted, this group of farmers has a history. First founded in 2004 The Mirembe Kawomera Cooperative was honored by Tufts University with their most prestigious honor, the Jean Mayer Award for Interfaith work in 2008 (I have a video of Thanksgiving Coffee on stage as the Co-op receive the award, but it is still on tape). We had been their only buyer but we were selling their coffee to Mosques, Churches, Synagogues and Interfaith Councils with great success. By 2018 we were selling 30,000 pounds yearly and paying 4 times the local price they would have received from the local buyers in Uganda.

They had become a Fair Trade Certified Cooperative and had converted to 100% organic cultivation. The flavor was steadily improving and we felt that their 82 had the potential to become an 88. We were moving forward and the coffee was now beginning to be a part of the story as its flavor began to shine. But when the Cooperative members reorganized without their corrupt founder, they lost their hard-earned Certifications of Fair Trade and Organic. They are now in the process of becoming re-certified. Their cultivation practices remain the same.

In 2017 Thanksgiving Coffee contracted with The Communities of Shalom International Resource Center at Drew University for a year of intensive training for their new Board of Directors. It cost our company $6,000 but their story still needed to be told and with the internet now in full force, we knew we had the tools to bring the story to a much wider audience than before.

In October 2019 the Namanyonyi coffee farmers harvested their first crop as the new cooperative with its now trained Board of Directors in full charge. I had not yet tasted their 2019 crop for quality but I had a strong suspicion that it would be as good or slightly better than the 82 that was the score we gave our 2016 purchase. I didn’t think it was much of a risk because it was for them a second chance at creating a lasting relationship with a roaster who would tell their story and add value to their crop via the Interfaith model they had successfully accomplished together.

Photo: Co-op president proudly showing his Delicious Peace Coffee Package to the Chef at the Intercontinental Hotel in Kampala.

They were by now quite proud of who they were and how peaceful their small village was. When the coffee arrived at our Roastery in California we gathered in our tasting room and opened the first sack to view their raw, unroasted green beans. They were fresh smelling and blue-green in color. Their aromatics foretold a taste we were all anxious to experience. Jacob roasted a small sample which the next day, after the beans had rested a bit, we gathered around the cupping table to taste what was the first cup of the 360,000 cups that the 15,000 pounds would produce when it was brewed in peoples homes.

The flavors were every bit a reflection of the beautiful green-blue raw beans we inspected and roasted the day before. Lots of sweetness, fruity notes of mission figs, balanced with a nice soft lemony acidity, and a long wet finish. Lovely! We gave it an 86. It was their best score after almost fifteen years of working as a harmonious group of coffee farmers.

The Challenge

The 250 families that produce this coffee have a drinking water problem. Water systems are rare and most water for drinking and cooking is collected from “bore holes” loaded with dangerous bacteria. So boiling is the most common way to kill the bacteria. Even with this purifying procedure water-born diseases like Typhoid, Cholera, and diarrhea kills 50% of all children under 5 years old. Such death rates cause a great deal of emotional pain for the families and their community. We needed to do something about this otherwise the joy of cooperative success would be muted by poor health and death hanging over every one of the 250 families in the Cooperative.

Coincidentally or so it seemed, I received a communication from a woman who had been a Peace Corps Volunteer recently in Uganda. Kathy is a Civil Engineer. She told me of her work providing Clay Water Filters for homes in Uganda. She created a business in Kampala which manufactured water filters made out of local red clay and sawdust. After firing, the filters could remove, by simple gravity, 99.9% of all harmful bacteria making the water safe to drink. Their cost is $24.00 for a 20-liter system.

Calculating a $1.00 rebate to the coop for every pound Thanksgiving sells, we could raise enough money for 600 family water filters. Although there are only 250 families in the cooperative now, the prospect of receiving the filter free from the coop would help them strengthen their ties to the community they all live in and perhaps become well respected for their kindness and concern.

This water filter has multifaceted benefits;

No wood needs be gathered from the forest to boil water , saving time and kitchen smoke pollution.

Forests are not reduced to dry meadows

Woman and girls spend less time hunting for, gathering, carrying, and transporting wood back to their homes

Health improves, and the pain and fear of illness and loss of life diminishes

Climate change is mitigated by preserving carbon sequestering trees.

Money is not wasted on unnecessary purchases of charcoal, wood , medicines, and burials.

This is a work that is worthy. Everyone wins with this wonderful coffee. So here is your call to action. Take a risk on buying the first two packages. One roasted to a Medium Roast and a second to a darker Vienna Roast. A combo you can drink individually or blend together as you use them. Regardless of how you drink them, I guarantee you will find their flavor just wonderfully satisfying.
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Delicious Peace Coffee : A New Story
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Mocha Java - 92 Points!

Coffee Review – February 2019

Blind Assessment: Deep, chocolaty, cleanly fruit-toned. Dark chocolate, cedar, black cherry, magnolia, molasses in aroma and cup. Sweetly tart structure with gentle, rounded acidity. Consolidates to resonant chocolate and cherry in the finish.

Mocha Java Blend Fair Trade Organic bag of Thanksgiving Coffee 'Mocha Java' medium roast
Origin: Ethiopia; Sumatra
Roast: Medium-Light

Agtron: 48/78
Aroma: 9
Acidity/Structure: 8
Body: 8
Flavor: 9
Aftertaste: 8

Notes: The components of this blend are certified organically grown and Fair Trade certified, meaning they were purchased from small-holding farmers at a “fair” or economically sustainable price. This version of the ancient Mocha-Java blend combines a traditionally processed, wet-hulled Sumatra in place of the original Java and replaces the Yemen Mocha with a similar “natural” or dried-in-the-fruit coffee from Ethiopia. One of the country’s pioneering socially and environmentally progressive roasters, Thanksgiving aimed to combine coffee quality with social and environmental responsibility many years before the latter preoccupations became fashionable.

The Bottom Line: A balanced, richly sweet-tart Ethiopia-Sumatra blend that’s also fair trade and organic-certified.

Read more at CoffeeReview.com
Want to know how the review process works? Learn more here.

Category_From the Roastery

Mocha Java - 92 Points!
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The Roastmaster's Select 50th Edition

In late 2014, Roastmaster Jacob Long was touring the Thanksgiving Coffeewarehouse with a new employee, Brand Manager Marchelo Bresciani. Educating him on various green coffees stacked high on pallets, Jacob told Marchelo where the coffees had come from, the farmers and what time of year the coffees are freshest. Finally, he pointed out one particular sack of coffee.

Farmers in Nicaragua, he explained, were sending farm specific micro lots, as opposed to blended sacks of co-op beans. The quality of the coffee from this farm was so striking, that it shouldn’t blended. It would be a shame to lose it’s unique flavor. This coffee, though there was only one sack, was good enough to stand on its own. This coffee had something to say, and it was a micro-lot worth sharing with our customers.

That was how the Roastmaster’s Select Coffee came to be.

Roastmaster’s Select Coffees are a carefully developed monthly selection, roasted in small batches using only the freshest beans at peak flavor. Each month, members are encouraged to record their thoughts and impressions about each selection and country of origin with the informative cupping cards included in every box.

Over time, the Roastmaster’s Club evolved to exclusively showcase single origin micro-lot coffees. Some come from unique and surprising locations,
like Nepal, Laos or Malawi. Others represent the highest quality beans from well established sources, such as Byron’s Natural from Nicaragua or the ever popular Ethiopian Yirgacheffe.

Shhh! It’s a Secret

The added fun of club membership is the surprise of not knowing what’s inside until you open the box. Is this month’s coffee from Mexico or Tanzania? Java or Guatemala? It could be unique beans from remote locations, or the highest quality of a favorite varietal. Every month, the Roastmaster’s Select Club Members are guaranteed to receive a box of awesome coffee.

Join the Club

Curious to know which coffee has been chosen for the 50th Edition of the Roastmaster’s Select? Sign up this month to find out! As a club member, you will have exclusive access to the finest selection of coffees, many of which have gone on to become award winning products. In fact, 2 out of the 3 Roaster of the Year winning coffees, the Kenya Peaberry and the Ethiopia Gedeb, were first released as Roastmaster’s Club Selections.

If you’re looking for just the right gift for the coffee lover in your life, or to add some spice to your coffee routine, a membership in the Roastmaster’s Select Club is guaranteed to please.

So what are you waiting for? These coffees are only available to Club members. Join the Roastmaster’s Select Club today. Don’t miss out on the opportunity to have Thanksgiving Coffee take you on a coffee tasting journey around the world, cup by cup, all from the comfort of home.

Category_From the Roastery

The Roastmaster's Select 50th Edition
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The Roastmaster's Select 50th Edition
Every month, members of our Roastmaster’s Select Club have the opportunity to sample fresh and unique micro lot coffees from all around the world. In 2018 we were proud to showcase a diversity of coffee flavors from Ecuador, Mexico, Malawi, Sulawesi, Tanzania, and more. Now, for a limited time, join the members of the Roastmaster’s Club in exploring the taste of Indonesia’s Flores Green Dragon coffee.

Here there be Dragons.

In the Indochina sea, south of the equator, lies the Malay Archipelago island chain. Rich volcanic soils and dense rain forests host a variety of life, including the largest lizards on the Earth: the famous Dragons of Komodo. It is no wonder why the islanders of Flores would name their unique style of coffee “Flores Green Dragon”.

On the upland plateau of Flores Island, nestled against the Mt. Inerie volcano, Green Dragon coffee is harvested and processed in the town of Bajawa, home to the Ngada people. Flores Island coffee is often sold in local Jakarta markets as commercial grade ‘Sumatra’, but the traceable supply of branded Flores Green Dragon ensures more value finds its way to the growers of this exotic coffee, playing a vital role in the local economy.

Coffee from Indonesia

The species of coffee that make up Green Dragon are Typica, Tim Tim, and Linie S 795 (locally known as Jember). Jember is a cross between Kent, a typical mutation, and S288, a naturally occurring C. arabica and C. liberica hybrid. Developed in India, it is known for being one of the first varieties to be highly resistant to coffee leaf rust. Harvested between June and September, the coffee is pulped with minimal water, dried to roughly 35 to 40% and then wet hulled in a process called “Giling Basah.”

Soil: Volcanic

Altitude Grown: 1200-1700 meters

Processing: Semi-washed (pulped natural, wet hulled and unpolished)

Cooperative: Bajawa smallholders

Region: Ngada Regency, Flores Island, Indonesia

Milk chocolate, heavy body, herbal notes.

Now for a limited time, you can order a package of Flores Green Dragon and taste it for yourself. This special micro lot coffee will only be available until March.

Don’t miss out on a chance to try amazing flavors from all over the world. Join the Roastmaster’s Select Coffee Club, and get first access to exclusive micro lots and rare coffees.
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Flores Green Dragon
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The Roastmaster's Select 50th Edition

Thanksgiving Coffee’s Upsetter Espresso has been named a Winner of the 2019 Good Food Awards!

Each January, the Good Food Foundation organizes a three-day weekend to meet, celebrate, taste and buy from the nearly 200 Good Food Winners. The awarded products top the charts in a blind tasting and meet the environmental and social responsibility standards of the Good Food Awards. Each year, over 2,000 entries from all 50 states are submitted.

The Judging

The coffees are judged and coded to be double-blind, so neither the volunteers nor the judges have any indication of what coffees are presented. Judges are broken up into groups, each team tasting up to 8 different flights of coffee. After the first round – which this year featured over 170 submissions – only 50 coffees move on. These represent the 10 highest scoring coffees from each region of the US: East, West, North, South, and Central. The finalists are evaluated again and the top two in each region become Good Food Awards winners.

The Winning Coffee

The Upsetter is a one-of-a-kind blend of coffees from around the world. This unique espresso is smooth and balanced, with complexities not found in single origin brews. Our Roastmaster, Jacob Long, spent a year developing this exciting advancement in espresso coffees, searching for just the right mix of varietals to roast to perfection.

Awarded coffees are usually single origins from Ethiopia. The quality and flavors of that region are legendary, and the fact that a blend has been judged their equal is no small feat. This award distinguishes the smooth complexity and rich flavor present in this coffee.

Authenticity with Distinction

To win a double blind tasting over 170 other distinguished coffee roasters is truly an honor. We thank the Good Food Foundation for recognizing the importance of authenticity and quality in the food we eat. When you love the work you do, and care deeply about the process from start to finish, it shines through to the finished product. At least, that’s been our experience here at Thanksgiving Coffee Company for over 45 years.

Thanks to you, our customers, for knowing that a great cup of coffee comes from the heart, just as much as it comes from the coffee beans.

Not Just A Cup, But A Just Cup

2019

Winner! 2019 Good Food Awards
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The Upsetter

“Behind the controls of the roasting machine, the roaster checks gauges, fiddles with knobs and valves, and works to perfect each and every roast. We’ve named our Upsetter Espresso after Lee “Scratch” Perry, known as “The Upsetter”. A Jamaican record producer famous for his unusual remixes, he uses 8-track analog recordings to produce strange, unique, and beautiful sounds. Just as The Upsetter used reverb, volume, and pitch to perfect his mixes, we fiddle with the controls of our roasting machine to perfect the flavor of this unique espresso blend.”

– Jacob Long, Roastmaster

You might not appreciate the similarities between a studio artist working a soundboard and a coffee roaster fine tuning his machine. Yet both require a deep well of knowledge, a desire to manipulate layers of input, and an artistic vision for how all the various elements will finally come together into a finished product.

The Upsetter espresso stands out as a truly bold step for espresso: a lightly roasted blend of the finest coffees from all around the world.

Enticing notes of caramel and rich milk chocolate are complemented by hints of sweet citrus. Especially well suited for straight shots of espresso.

It took over a year to develop the balanced taste and complex flavors of this espresso. Instead of using coffee from a single origin, Roastmaster Jacob Long played up the complexities imparted by different varietals. This one-of-a-kind blend includes sweet, nutty tastes of Nicaragua, spicy notes from Congo, and the beautiful fruit-forward qualities of Ethiopian beans.

By keeping the roast light, the end result is nuanced and lively; presenting richer flavors and deeper complexity than most dark roasted, single origin espressos.

The Winning Coffee

The Upsetter espresso beat out 170 other coffees in a double-blind taste test to win this year’s Good Food Award. The award highlights the superior flavor of our blended espresso while honoring our social and environmental responsibility.

More than just espresso.

Don’t let the name fool you: just because the Upsetter is an espresso roast, doesn’t mean that it can’t be enjoyed as a drip coffee. French press, pour over, or cold brew, the Upsetter tastes great no matter how you prepare it.

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The Upsetter
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Good Food Award Finalist
For a long time, certifications for responsible practices and awards for superior taste have remained distinct – one honors social and environmental responsibility, while the other celebrates craftsmanship and flavor. The Good Food Awards recognizes that truly good food – the kind that brings people together and builds strong, healthy communities – contains all of these ingredients.

This year, Thanksgiving Coffee couldn’t be prouder to have been nominated alongside so many outstanding roasters with our one-of-a-kind light roast espresso: The Upsetter.
The winners of the Good Food Award for coffee will be distinguished by exemplary flavor – sweet, clean, well developed body, balanced acidity and phenomenal aromatics. To qualify for entry, roasters and coffee farmers must emphasize fairness and transparency from seed to cup. Acknowledging the difficulties of verifying farm-level sustainability efforts across continents, the Good Food Foundation again turns to third-party certification bodies for assistance in identifying beans eligible for consideration.

In order to be eligible for a Good Food Award, coffee entries must meet the following standards:

Roasted in the USA or US territories.

Beans must be certified through one or more of the following programs: NOP Organic, Fair Trade (FTUSA/Fair Trade International), SMBC Shade, Rainforest Alliance, C.A.F.E Practices, 4C/CAS – Global Coffee Platform, Demeter Biodynamic

To support the work of coffee growers, farmers and roasters around the world, roasters submitting more than one entry must be from different countries.

Members of staff, including our Roastmaster Jacob Long and CEO Paul Katzeff, will be attending the Good Food Awards event this weekend in San Francisco. Stop on by the Marketplace on Sunday to sample all of the amazing foods from producers across the country at Fort Mason in San Francisco. We hope to see you there.
2019

Good Food Award Finalist
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From the Roastery

Unpacking Coffee is a celebration of coffee through episodes that focus on individual coffee roasters and their unique stories. The show’s hosts, Kandace and Ray, share a mutual love for all things coffee and created Unpacking Coffee to make the wide world of the specialty coffee industry more accessible.

In their newest episode, Kandace and Ray unpack Thanksgiving Coffee to find out what it means to be Not Just A Cup, But A Just Cup. They chat with Paul Katzeff about his political activism, and how his background in social work shaped the company that Thanksgiving would become.

“I was the first social worker to become a coffee roaster,” Katzeff told K-Ray. “When you bring two ideas together for the first time — or two professions together for the first time — you’re going to get an explosion of new ideas.”

This episode also features Roast Magazine‘s founder and publisher Connie Blumhardt, who provides some detail on everything that goes into the selection of Roaster of the Year.

“I think the most interesting thing about Thanksgiving winning, to still be a contender ahead of the curve and really stretching the limits of what most roasters do, was really impressive to me that they still have this amazing culture that they’ve adhered to for 30 plus years.”

So kick back with your favorite Just Cup, and enjoy this delightful episode all about Thanksgiving Coffee, made in some kind of Fort in Mendowhatnow California.

059 Thanksgiving Coffee from Needmore Designs on Vimeo.

Check out the Thanksgiving Coffee page, and the longer discussion with Paul Katzeff on the Unpacking Coffee website.

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Unpacking Coffee Features Paul Katzeff of Thanksgiving Coffee
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Tanzania Coffee - Now Available for a Limited Time

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. Everything from our excellent Enjambre Cafetalero Mexico Coffee, to special micro-lots from farmers in Malawi, Sulawesi, and Honduras. 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! We were so impressed by this beautiful Tanzanian peaberry coffee that we ordered a fresh lot, just for you, for a limited time. Don’t miss your chance to try a bag of this exquisite coffee from volcanic foothills, nestled at the base of Mount Kilimanjaro in Tanzania.

Towering at almost 20,000 feet above the African landscape, Mount Kilimanjaro is the highest point on the African continent and the highest “freestanding” mountain on the planet. It is in this nutrient-rich volcanic soil, at the foothills of the monumental giant, that some of the best coffee in the world in grown.

Tanzania is enormous, bordered by a few of our other coffee producing countries, like Kenya, Uganda, Rwanda and the Democratic Republic of Congo. Just below the equator, Tanzania is in a prime location for growing coffee, but produces less than one percent of the world’s Arabica coffee supply. This year, the micro-lot that we received is excellent, and we think you’ll love it too.

Coffee from Tanzania

Unique and lively with hints of white grape.

Tanzania is perfectly situated for growing exquisite coffee, yet it produces less than one percent of the world’s Arabica coffee supply. Still, this modest production plays an important role in the nation’s economy as its third largest agricultural export. This year, the micro-lot that we received is superb and we are so thankful to be able to share it with you.

This Tanzania peaberry coffee is a premium blend from high grown estates in Southern and Northern Tanzania. The Southern Estates (lunji, Utengule, and Kanji Lanji) are located in Mbozi and Mbeya, in the southern highlands of Tanzania. The Northern Estates (Mondul, Burka, Ngila, and Lyamungu) are located in the Karatu District on the slopes of the Ngorongoro crater, surrounded by the Ngila Forest reserve, as well as on the southern foothills of Mt. Kilimanjaro.

Altitude Grown: 1400-1800 meters
Processing: Washed, Sun-dried
Grower: Estates of N and S Tanzania
Varietal: N & KP, Kent, Bourbon

Order a bag of this limited edition coffee and taste the one-of-a-kind flavors imparted by Mount Kilimanjaro, while supporting hundreds of small family farms. Are you curious about what this month’s special Roastmaster’s Select coffee? Be the first to know by joining the Roastmaster’s Select Coffee Club today!

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Tanzania Coffee - Now Available for a Limited Time
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Winesong 2018

Living in a small rural town means that we all have to work together to support our community resources. Fundraising events are seasonal cornerstones out here on the Mendocino Coast, and of all the events we participate in throughout the year Winesong is the most prestigious. Since 1985, Winesong has raised over $7.5 million for the Mendocino Coast Hospital Foundation and has contributed to our local health care services by funding everything from ultrasound machines, ambulances, and patient beds to uninsured cancer treatments. Every year it takes the whole town, and an army of volunteers, to put this event together and Thanksgiving Coffee is always there to lend a hand to serve everyone a delicious cup of coffee.

And what a beautiful event to attend! Held every September at the Mendocino Botanical Gardens, guests are surrounded by dahlias in full bloom while they enjoy wineries, musicians, and food vendors from all over California, culminating in an exciting live auction at the end.

We were happy to share our beautiful Congo medium roast with guests from near and far who appreciate a great cup of coffee while supporting health care services for our community.

Not Just A Cup, But A Just Cup.

Thanksgiving Coffee Company

2017 Roaster of the Year

Category_From the Roastery>Events

Winesong 2018
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National Dog Day with the Mendocino Coast Humane Society

We love dogs here at Thanksgiving Coffee, and we are happy to celebrate National Dog Day this Sunday, August 26. Brutus and Zoe are Thanksgiving’s reliable four legged co-workers, a joyful addition to the team, always ready for a head scratch or a treat. Sometimes the twins, Venture and Mariah, stop by for a visit. And who could forget how all our hearts melted when Palmer brought his new puppy, Mocha, in to say hello?

We celebrate National Dog Day everyday, not just with our furry co-workers, but through our coffee. With your support, we raise money through for the local humane society with our Good Dog Blend Coffee, and we champion their wild cousins with a variety of Save the Wolves coffee roasts. Even the Art Explorers, a local non profit that helps adults with developmental challenges through art therapy, chose dogs as their main subject for 3 of their 20 unique coffee labels. Clearly, the love of dogs has a profound impact on our lives.

This year, we hope you will celebrate National Dog Day with a canine that you love, and maybe a cup of coffee. Pick up a package of Good Dog Blend in your favorite roast color and help find homes for pets in need. Give a friend a bag of Save Our Wolves and you can help protect the legacy of wild dogs. Whichever you choose, together we can honor our four legged friends, just by enjoying a great cup of coffee.

Not Just A Cup, But A Just Cup.

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National Dog Day with the Mendocino Coast Humane Society
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Radhaus Restaurant in San Francisco

If there’s one thing you can always count on during a visit to San Francisco, it’s that you’ll be able to find great food on every block. It’s a big city with a lot of creative and talented individuals, and there’s always something excellent to eat around the corner. Earlier this month, the Golden Gate National Recreation Area welcomed another delicious establishment. Radhaus is the newest addition to Fort Mason’s growing scene, and we are excited to be their coffee provider.

Radhaus was started by the guys behind Biergarten and Suppenkuche. This newest endeavor is similar to their popular restaurants in Hayes Valley: Bavarian Style foods, clean and unique interior designs, and a lot of German beer. They only opened its doors on August 6, but has quickly become the hotspot we knew it would.

We got Radhaus set up with a coffee brewer right away, and are thrilled to be working with one of the Bay Area’s newest restaurants. You can bet that Thanksgiving Coffee will be stopping by the next time we make a trip down to the city.

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Radhaus Restaurant in San Francisco
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Guatemalan Coffee for the Roastmaster’s Select Coffee Club

For three and a half years, the Roastmaster’s Select Coffee Club has brought outstanding micro lots and rare single origins to Thanksgiving Coffee customers. Forty-three unique coffees, selected by Roastmaster Jacob Long have been offered exclusively to members of this club. (For example: Mexico, Malawi, Sulawesi, Tanzania and Honduras)

Club members, get ready for our August selection, the 44th coffee to join the Roastmaster’s Select Coffee Club: Fairtrade and Organic “Los Jóvenes” from ASOBAGRI in Huehutenango, Guatemala.

Coffee from Huehuetenango, Guatemala

Huehuetenango is a high-quality coffee producing region, known for its remoteness, extreme elevations and rugged terrain. This particular coffee comes from the Asociación Barillense de Agricultores, also known as ASOBAGRI. This association is very well-established, and is both Organic and Fairtrade certified.

The coffee we chose from the ASOBAGRI cooperative is a very specific lot, managed by a group of 70 young farmers beginning their careers in coffee production. Coffee farming is an industry that is aging quickly, with many children of second and third-generation coffee farmers leaving the family farms to move to cities and take on new endeavors. The “Los Jóvenes” project from ASOBAGRI is encouraging young coffee farmers to innovate and bring new ideas to the industry, while also bringing spectacular coffee to the table.

We are excited to offer a limited amount of this coffee to our customers, and support the efforts of ASOBAGRI to interest young people in coffee farming, and move the specialty coffee industry into the future. Want to give this coffee a try? Join the Roasmaster’s Select Coffee Club during the month of August and your first coffee will be Los Jóvenes from Guatemala.

About This Guatemalan Coffee

“Balanced, with notes of candied walnuts, and a lasting finish.” – Jacob Long

Altitude Grown: 1100-1650 meters
Processing: Fully washed and dried on patios and raised beds
Cooperative: 70 youth associated with Asociación Barillense de Agricultores (ASOBAGRI)
Region: Santa Cruz Barillas, Huehuetenango, Guatemala

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Guatemalan Coffee for the Roastmaster's Select Coffee Club
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Art in the Gardens This Weekend

The 26th annual Art in the Gardens is this Saturday, from 11a to 5p at the Mendocino Coast Botanical Gardens. Mendocino County is teeming with creativity, and will be on display in the form of pottery, jewelry, paintings, photographs and more throughout the 47 acres of oceanside gardens.

In addition to showcasing the craftsmanship of Mendocino’s artisans, Art in the Gardens also features an array of refreshments. Every visit to AIG begins by grabbing a wine glass or a beer stein. As you wander through the garden, you’ll have the chance to taste beers and wines from all over Mendocino County. All of this is set against the dramatic backdrop of the Pacific Ocean. We love the Botanical Gardens year round, but we are always thrilled when Art in the Gardens rolls around.

This year, Thanksgiving Coffee will be serving coffee at AIG, giving out samples of our nitro cold brew, and making our regular cold brew available to purchase through Rhody’s Garden Cafe. We can’t wait to once again attend this excellent event, and we’re looking forward to seeing many of you there.

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Art in the Gardens This Weekend
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Good Vybz at Reggae on the River

It’s summer in Northern California, and that means festivals are everywhere. One of the classic festivals that takes over Southern Humboldt County is Reggae on the River, which makes its home on the banks of the Eel near Garberville.

2018 marks 34 years of this event, pulling in reggae musicians from all over the world to our little corner of the universe. Just like the Sierra Nevada World Music Festival, a good group of the Mendocino Coast travels inland for this event, since it’s only a two hour drive from the cityof Fort Bragg.

Thanksgiving Coffee at Reggae on the River

This year, Reggae on the River attendees will have the chance to taste Thanksgiving Coffee cold brew, courtesy of our friends at Good Vybz Devine Design. Good Vybz just opened up a retail location in Willits, and will be traveling to the festival with their handcrafted designs.

In addition to the tie dye and bright colors that Good Vybz brings, they will be serving cold brew from Thanksgiving Coffee during the 80+ degree days that this festival is predicting. As a bonus, these guys also sell shaved ice–and we can’t imagine anything more refreshing than shaved ice and a cold brew on a hot summer day, especially while enjoying music on the river!

If you’re planning on attending Reggae on the River this year, stop by the Good Vybz booth and say hello to Lynesha and Jason! Tell them thank you from Thanksgiving Coffee, for serving locally roasted Fairtrade and Organic cold brew. Follow Good Vybz on Facebook for more information about their work.

Good Vybz LLC in Willits
1637 S Main St #C
Willits, CA 95490

Category_From the Roastery>Events

Good Vybz at Reggae on the River
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Honduras Coffee for the Roastmaster's Select Club

Each month, it is our privilege to bring exclusive single origins coffees to the Roastmaster’s Select Coffee Club. In 2018 alone, we’ve featured coffees from Ecuador, Mexico, Malawi, Sulawesi and Tanzania. This month, our coffee selection was grown in the beautiful country of Honduras, by members of the Cafe Organico Marcala Cooperative.

Coffee from Honduras

Cafe Organico Marcala, S.A. (COMSA) is a cooperative with 641 members in the Marcala region. This area is between 1300-1700 meters above sea level, and is a protected designation of origin within the department of La Paz, Honduras. COMSA boasts a newly renovated wet mill for processing and a demonstration farm where innovations in organic farming are being perfected.

Altitude Grown: 1300-1700 meters
Processing: Wet processed
Cooperative: Cafe Organico Marcala (COMSA)
Region: Marcala, La Paz, Honduras

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Honduras Coffee for the Roastmaster's Select Club
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Thanksgiving Coffee at Tocaya Organica Restaurants

Since we first announced that Tocaya Organica started serving Thanksgiving Coffee, this organic Mexican food restaurant in Southern California has only continued to grow. We are excited to announce that Thanksgiving Coffee is now being served at two new Tocaya locations, in El Segundo and San Diego!

This brings the total number of Tocaya Organica restaurants to seven, with three more on the way. We are excited to be partnered with such an innovative restaurant group, and excited that we align so well with their sustainable and organic business model.

Head on into any of the Tocaya Organica restaurants throughout Los Angeles and San Diego to pick up a cup of fairtrade and organic espresso. As a bonus, the new San Diego location is serving up Thanksgiving Coffee cold brew–a necessity for those warm SoCal days.

Tocaya Organica Coffee on Social Media

Patrons of Tocaya all over Southern California are sharing their photos of Organic coffee, as they partake of excellent Mexican food. Take a peek at their Instagram profile here.

New Tocaya Organica Locations

TOCAYA ORGANICA SAN DIEGO
755 5th Avenue, San Diego, CA 92101
(619) 343-2898

TOCAYA ORGANICA EL SEGUNDO
850 S. Sepulveda Boulevard, El Segundo, CA 90245
(424) 352-0876

Have you visited this organic Mexican restaurant yet? Stop by next time you’re in the Los Angeles or San Diego area, and be sure to tell them thank you for serving Fairtrade and Organic Thanksgiving Coffee Company! Grab a cup of coffee, and share it on Facebook or Instagram.

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Thanksgiving Coffee at Tocaya Organica Restaurants
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Coffee from Yunnan

Although the region is best known for its excellent teas, an alternative agricultural product has attracted interest in the farmlands of the Yunnan Province. While tea plants have been grown in China for a millennia, the coffee tree has only been cultivated there for under 150 years. Larger scale coffee production didn’t begin until the 1950s, and at that point too, the coffee being grown in China was only really being consumed in China, with little being exported to the rest of the world.

China’s coffee production has been through some changes in just the past decade, and as this origin comes into its own and enters the specialty market, coffee drinkers around the globe are taking a look at what Yunnan has to offer.

Here at Thanksgiving Coffee, we’ve been bringing rare and unique origins to the table for almost half a century. Co-founder and CEO Paul Katzeff was one of the founding members of the Specialty Coffee Association of America back in 1982, and has long been an on-the-ground advocate for guiding coffee producing countries into the world of specialty by helping farmers bring out the best in their coffee beans.

In the 1980’s, when specialty coffee was still a new idea and Starbucks wasn’t yet a household name, Paul was traveling to coffee origins and learning about what makes coffee great. We spent our time developing relationships with farmers and educating workers at origin on what makes an excellent cup of coffee.

With this decades-long history of providing for farmers at origin, Thanksgiving Coffee was the first call that Karen made when she was ready to start finding roasters for her newest rare coffee: Manlao River Specialty from the Yunnan Province of China.

“Paul is a visionary in many ways, and was the logical first call for this project. As the first roaster to travel to origin and understand the urgency of combating the pollution of our planet, Paul has been the champion of numerous movements in the SCA(A). Our culture has a problem with China on many levels, and I think Thanksgiving Coffee is the right leader to take on this coffee in this rather tough political climate.” – Karen Cebreros of Global Coffee Trading

Karen is a mainstay in the world of specialty coffee, and a great friend of ours for many years. Paul and Karen have traveled to Mexico, Guatemala and Nicaragua on various origin trips together, and she was an instrumental piece of bringing the first certified Organic coffees to the United States. We are delighted to be the very first coffee roaster in the United States to roast and sell this coffee, both online and in grocery stores and cafes.

Manlao River Specialty Coffee

The Manlao River project began as a poverty alleviation initiative in the Southern Yunnan region, near the border of Laos. The opportunity arose to use a 10,000 hectare lot in this area to help impoverished farmers with a new product—coffee.

The coffee from this region of Yunnan comes from two estates, ManZhongTian and Nagy. ManZhongTian sits at 1300-1500 meters, with a lot of shade. The fruit coming out of this estate is denser, with beans that mature a bit slower than their counterparts at the Nagy estate. Nagy is situated between 1200-1400 meters, and the cherries here are harvested a little earlier in the season.

These two coffees come together to create a profile that Roastmaster Jacob Long calls “Rich and full-bodied, with notes of chocolate and toasted nuts.”

Thanksgiving Coffee and China

We first sourced from Yunnan in the early 1980s, as the first coffee roaster in the United States to sell coffee from China. Three decades later, we are excited to once again feature this unique single origin as a part of our ongoing lineup of specialty coffee. Coffee from Yunnan has come a long way in the past few decades, and we are happy to support the continued growth of these new coffee farmers that are bringing their product to the world.
Thanksgiving Coffee Company is reintroducing coffee from China for the second first time, with coffee better than ever. As a nod to the coffee’s legacy, we have even brought back the original label design from 35 years ag

Yunnan as a Specialty Coffee Origin

This year, China was featured as the Specialty Coffee Association’s “Portrait Country” during the annual Specialty Coffee Expo in Seattle. This new emergence of coffee from China’s Yunnan Province is due largely to the work of Ted Lingle. Ted was also a founding member of the SCA, and served as the executive director of the Coffee Quality Institute for a number of years, as well. Ted has been working with the Yunnan Coffee Exchange to improve the coffee coming from this region, and coffee drinkers everywhere should be extremely thankful for his work.

Thanks to Ted and Karen, the farmers of the Yunnan Province of China are growing better and better coffee, and we are the very first to bring Manlao River Specialty coffee to you, our customers. This coffee is available online, and you can also look forward to seeing a selection of Yunnan Province Coffee at grocery stores throughout California and beyond.

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Coffee from Yunnan
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First Day of Summer

Summertime brings so many fun things to Mendocino County, and as the tourists start flooding our coastline, we thought it was a good time to do a roundup of our favorite summer events here in Fort Bragg and Mendocino. This place has so much to offer, and there’s no better time to celebrate the goodness than on the First Day of Summer!

Sierra Nevada World Music Festival

June 22 – June 24
Sierra Nevada is just a day away, this weekend in Boonville. For the 25th year in a row, this reggae music festival is sure to be a good time–and Thanksgiving Coffee will be serving coffee at the STEEP Organic Coffee & Teas tent!

Fourth of July in Mendocino

July 4
If you’re on the coast for Independence Day, you are in for a treat. The Mendopendence Parade takes place at noon on the Fourth of July, making its way through downtown Mendocino. After the parade, you can stroll over to the Kelley House for a BBQ, visit Ukiah Street for a block party, or just wander around the shops and enjoy the local flavor.

World’s Largest Salmon BBQ

July 7
Just after the Fourth of July is Fort Bragg’s annual “World’s Largest Salmon BBQ.” This event has been happening for 47 years, and it’s a staple in the community. The BBQ raises money for salmon habitat restoration here on our coastline, and we serve coffee every year. The event takes place on the south side of Noyo Harbor, just down the hill from the Thanksgiving Coffee Roastery.

Mendocino Music Festival

July 7 – July 21
For two weeks in July, Mendocino is filled with the sweet sounds of music! Performers from all over the world come to the coast to entertain tourists and locals alike on the headlands, overlooking the Pacific Ocean.

Noyo Headlands Race

August 5
The first annual Noyo Headlands Race is happening on August 5, now that the Fort Bragg Coastal Trail is open from Noyo Bridge to MacKerricher Park. This event is going to feature a half marathon, 10k, 5k, and a few different races for the kids, as well.

Paul Bunyan Days

September 1 – 3
This event over Labor Day Weekend brings us back to the logging days of Mendocino County. It’s a weekend of competitions with axes, saws and a lot of plaid. The annual parade occurs on Labor Day itself, and finishes up with the joyous sounds of the Humboldt State Marching Lumberjacks, who always put on quite a show.

Winesong

September 8
As the summer winds to a close, we finish up with one last excellent event to complete the list. Winesong is probably the most popular event that happens here on the Mendocino Coast, and is attended by people from all over the state of California. This fundraising event for the local hospital is held at the Mendocino Coast Botanical Gardens, and features the best food and beverages from restaurants, vineyards and breweries all over Mendocino County. Do not miss Winesong 2018!

Enjoy this long beautiful First Day of Summer… and all the gorgeous days of summer to follow!

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First Day of Summer
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Sierra Nevada Music Festival

One of Northern California’s favorite music festivals is coming up once again. The great Sierra Nevada World Music Festival is celebrating its 25th year this weekend! Pulling in some of the greatest names in reggae, this event draws enormous crowds to Mendocino County, with everyone descending on Boonville to dance, sing, relax and have a grand time.

We are a part of that crowd, and are excited to announce that our partners at STEEP in Hopland will be serving Thanksgiving Coffee at this year’s Sierra Nevada Music Festival!

Coffee at Sierra Nevada

Ever since STEEP opened three years ago, they’ve been serving Thanksgiving Coffee out of their bright yellow building on the edge of Hopland. Mike and Jess and the STEEP staff will be serving Thanksgiving Coffee espresso and cold brew at Sierra Nevada this year, in the main music bowl at the Valley Village Stage. We’re also providing coffee for the performers backstage, keeping everyone at the festival caffeinated!

The STEEP team is serving up espresso drinks and regular coffee, alongside some excellent cold brew. The cold brew we’re bringing for the festival is our Upsetter, a light roast espresso blend that draws its name from Lee “Scratch” Perry. Lee is an artist, producer and innovator in the world of reggae, and actually performed at Sierra Nevada in 2017.

Be sure to stop by and tell the STEEP Coffee team thank you for serving locally roasted Thanksgiving Coffee at Sierra Nevada World Music Festival 2018! We are honored to be a part of this event, and can’t wait to join in on the dance floor this weekend.

Thanksgiving Coffee in Anderson Valley

Wondering where else around Boonville you can snag a cup of Thanksgiving Coffee? Here’s a list of our accounts throughout Anderson Valley!

BOONVILLE

Lizbby’s Restaurant and Bar
Anderson Valley Market
Redwood Drive In

PHILO

Lemon’s Market
Philo Apple Farm

NAVARRO

Navarro General Store

YORKVILLE

Yorkville Market

CLOVERDALE

Dahlia and Sage
Eagles Nest Deli
Hamburger Ranch

2019

Sierra Nevada Music Festival
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World Oceans Day: Noyo Center for Marine Science

If you’ve spent any time following Thanksgiving Coffee on social media, you know how much we love the place where we live. Our roastery is less than half a mile from the Pacific Ocean, and you’ll routinely find us walking the headlands at lunch and heading to the beaches for sunsets after work. The ocean is in our blood. June 8 is World Oceans Day, and this year we are partnering with the Noyo Center for Marine Science in support of their 2018 campaign: Help the Kelp.

This campaign is focused on bull kelp, an essential part of the Pacific Ocean’s ecosystem, and a seaweed that has been disappearing from our coastline. Learn more in this excerpt from the Noyo Center’s Help the Kelp page:

“Bull kelp forests are the foundation – or structure – of our nearshore coastal ecosystem. The floating canopy of this brown algae gives shelter to young fish and the kelp itself provides food for valuable species, such as red abalone and red sea urchin.

Today, our kelp forests are in serious trouble. Though annually variable, in the past five years, California’s kelp forests have decreased by 93% of normal. Higher sea surface temperatures in recent years have limited kelp growth, and sea star wasting disease has removed a key predator of purple sea urchins, a voracious eater of kelp. Though our waters have cooled this past year, the explosion of the purple urchin population—60 times higher than normal—has prevented the kelp forests from recovering from these multiple blows.

The Noyo Center is raising awareness, and bringing people together to learn more and do something about this issue. Mendocino is very lucky to have this inspiring group of people here in our county, and they’ve proven that they can get things done time and time again, most recently through the Orca Project here in Fort Bragg

Noyo Center Cause Coffee

We have created a Cause Coffee, which will only be available at the Noyo Center. This allows the nonprofit to get the largest amount of donations right back into their organization. While you can’t sign up for a club subscription with this coffee, as it will only be available for a limited time, you CAN buy multiple packages and give them out to friends and family.

Our oceans are not only special and beautiful–they’re an essential part of the existence on our planet. Everyone has to work together to protect natural resources like our kelp forests, and this is one small way to give back. If you want to make an even bigger impact, you can also donate directly to the Noyo Center. This organization is doing important work, and we are happy to have them in our community, working toward healthier oceans for everyone.

Noyo Center for Marine Science
155 Cypress St
Fort Bragg, CA 95437
Phone: (707) 733-6696

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World Oceans Day: Noyo Center for Marine Science
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