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The Coffee that Gives Thanks
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The Coffee that Gives Thanks
Giving Thanks
You probably know this already. There is a common misconception about our company name where people think that it means we are all about the holiday in November. We like turkey and family gatherings just fine, but our name means something else. Something more.
It is about Giving Thanks with Coffee.
Our logo, the cornucopia and the cup, symbolize the sharing of a farmer’s bounty. It is the beautiful harvest from farmers and co-ops who love their coffee trees, that pours into every cup of Thanksgiving Coffee.
A just cup indeed.
Our logo, the cornucopia and the cup, symbolize the sharing of a farmer’s bounty. It is the beautiful harvest from farmers and co-ops who love their coffee trees, that pours into every cup of Thanksgiving Coffee.
A just cup indeed.
So what does it mean to “give thanks with coffee”?
We give to coffee farmers through fair trade practices, through projects at origin which aim to improve their quality of life, and by supporting them through the hard times. We do this because it is the right thing to do, and as a result of this care, the quality of our coffee is unparalleled.
Beyond the thanks we give to coffee farmers, we give thanks WITH coffee through our Cause Coffee partnerships. Each Cause Coffee represents a community that is doing the hard work to make our world a better place, and they need as much support as they can get. We recognized an opportunity to help these communities, and have created many Cause Coffees which provide support for their hard work by donating 20% of every package of their coffee we sell online- to give them thanks, with coffee.
You probably know about our Cause Coffee partnerships with the Dian Fossey Gorilla Fund International (Gorilla Fund), the American Birding Association (Song Bird), the American Wild Horse Campaign (Wild Grounds), the Bee Bold Alliance (Bee Bold), and Defenders of Wildlife (Save Our Wolves). They each do amazing work, and we are thrilled to have provided them support over the years.
What you may not know about are some of the smaller organizations we have partnered with, but no worries, I’ll introduce you:
The Mendocino Land Trust (Fog Dodger), whose mission is to conserve and restore valuable natural resources of the Mendocino County region. They are dedicated to providing public access to the coast and protecting working farmlands and forests, wildlife habitat, open space, scenic vistas and watersheds.
The Point Cabrillo Lightkeepers Association (Lightkeepers Blend), whose mission is to manage, protect, restore, interpret, and provide public access to the historic Point Cabrillo Light Station State Historic Park, and to assist State Parks in maintenance of the historic structures and gardens to ensure this national treasure for current and future generations.
Baby Rhino Rescue (Baby Rhino Rescue Coffee), who work with the real people on the front lines: the rangers in the bush, the vets caring for the injured orphaned rhinos, the sanctuary experts rehabilitating traumatized rhinos; who are all working together to save rhinos from extinction.
You can find their Cause Coffees online with the links above, and I encourage you to read more about them and to support their work. It is your support that puts the “giving” in Thanksgiving Coffee. We really could not do any of this without you.
Thank you!
Recommended Reading
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![Decaf - What is the Process?]()
Decaf - What is the Process?
The benefits of really good, decaffeinated coffee, created by clean processes, are that the flavor, body and unique aroma are all maintained. Let’s shed some light on how this is done and how our decaf coffee is part of a more environmentally friendly and sustainable method for positive impacts on both product quality and what we stand for as an artisan coffee roaster.
Mountain Water Process
Mountain Water Decaffeination Process: The mountain water decaffeination process, also known as the "direct method," is a method of decaffeinating coffee that uses pure water from the glaciers of the highest mountain in Mexico, Pico de Orizaba.
Here are some key points about this process:
- Green coffee beans are soaked in water to extract the caffeine and the flavor compounds.
- The water solution is then passed through activated charcoal filters to remove the caffeine while retaining the flavor components.
- The beans are immersed in the caffeine-free water to reabsorb the lost flavors and oils before drying.
Citlaltepetl o Pico de Orizaba, Mexico
Environmental Effects of Mountain Water Decaffeination Process:
Water Usage: The mountain water decaffeination process requires a significant amount of water, especially as it involves repeated soaking and rinsing of coffee beans. This can potentially strain local water resources in regions where this method is utilized.
Chemical Usage: While the mountain water process is generally considered more environmentally friendly than some chemical decaffeination methods, some plants use small amounts of chemicals in the filtration process, mostly Methylene Chloride. Proper disposal and management of these chemicals are crucial to minimize environmental impact. Descamex is Thanksgiving Coffee’s source for this process. They are Fairtrade and organic certified and have developed a method that is 100% chemical free.
Energy Consumption: The energy required for maintaining the water at specific temperatures, running filtration processes, and drying the beans post-decaffeination all contribute to the carbon footprint of the mountain water decaffeination process.
Swiss Method
Swiss Water Decaffeination Process: The Swiss water decaffeination process is also a popular method for removing caffeine from coffee beans. This process is entirely chemical-free and relies on solubility and osmosis.
Here's how it works:
- Green coffee beans are soaked in hot water to dissolve the caffeine and flavor compounds.
- This water is passed through an activated charcoal filter to remove caffeine, leaving behind the water with the soluble flavor components.
- The beans are then soaked in this flavor-charged water, allowing them to reabsorb the flavors without the caffeine.
Swiss Water Decaffeination Process
Comparison
Decaffeination Method: While both processes use water, the mountain water process directly utilizes water from the mountain glaciers, whereas the Swiss water method continuously filters and reuses water.
Use of Chemicals: The Swiss water process is entirely chemical-free, making it a popular choice for those seeking natural decaffeination methods, whereas the mountain water process may use small amounts of chemicals (methyl chloride) in the filtration process.
Origin: The mountain water process originates in Mexico, utilizing pure glacier water, while the Swiss water process derives its name from the company that pioneered this technique in Switzerland.
Environmental Impact: The Swiss water process is often touted for its low environmental impact due to its lack of chemicals, while the mountain water process may have a slightly higher impact depending on the chemicals used.
In conclusion, both the mountain water and Swiss water decaffeination processes offer unique approaches to decaffeinating coffee beans, each with its own advantages and environmental considerations.
Thanksgiving Coffee Now Uses Swiss Water Process
Thanksgiving Coffee had used the Mountain Water Process in the past due to the quantity of the green coffee beans we source from Central and South America for a lower carbon footprint. However in our quest to search out the most innovative and sustainable practices for coffee production we are leaning into the Swiss water process for our future decaf processing.
So whether you are caffeine sensitive or want to enjoy your coffee anytime day or night we have you covered with amazing tasting, well-crafted decaffeinated coffee.
Sold outSold outSold outSold outSold outSold out
Lavender Grace is a Creative Consultant for Thanksgiving Coffee Company
Decaf - What is the Process?
read more -
![Listen to the Farmers of Namanyonyi]()
Listen to the Farmers of Namanyonyi
Thanksgiving Coffee recently participated in a study called “The Farmers Thriving Index” conducted by 60 decibels who tracks social impact measurements on the ground directly from the farmers themselves. The primary goal was to confirm the findings we had discovered and to validate our shift in focus to “Health and Happiness” as the best way to support our coffee farmers at the Namanyonyi cooperative in Uganda.
85% of the Farmers Report Improved Health
The findings of this report have exceeded our initial report on our Clean Water Project by showing that 85% of the Farmers interviewed report improved household health because of the water filters, and 78% report a reduction in healthcare costs.
Members of the Namanyonyi Community of Shalom Interfaith Cooperative during a clean water training in Uganda
A total Shift in the Way We Support Farmers
This is a huge moment for us as it confirms what our Co-founder Paul Katzeff has be developing over the past several years. The concept is that when the health of the family is increased, the wealth of the household simultaneously increases as well. This study proved that 78% of the Namanyonyi coffee farmers income has been freed from health care costs. That is a huge change, and a big influx of money that can be invested into the wellbeing of the family, rather than going to doctors and medicines.
This is a total shift from the way our company looked at supporting farmers in the past. We thought that if we paid more for the beans it would translate into a better lifestyle for the farmers. Unfortunately, this was not the case, and after 30 years we can now prove this new concept.
Results from Farmers Thriving Index , pg 14
Potential for Entire Industry Shift
Simply Put: Focus on the Health and Happiness of Coffee Farmers
1. Identify the major health challenges and their regions. (For the Namanyonyi Co-op in Uganda this is Clean Water)
2. Increase family wellness and you reduce the costs of healthcare. (78% of the household income was freed up for the Namanyonyi farmers)
The Farmers Thriving Index Report has now confirmed what we had been working towards. The report gave us the ability to hear directly from the farmers themselves and how the effects of clean water.
Learn More
The Namanyonyi co-op study was also included in a larger index with a focus on farmers nationwide in Uganda, as well as Rwanda. To learn more about the national findings you can read it here in the Daily Coffee News.
2024 Coffee Farmer Thriving Index
It is our hope that the coffee industry will learn to shift towards the common good of all farmers with health and happiness for all.
Enjoy the Delicious Peace coffees grown by the Namanyonyi Co-op
Sold outSold out
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company
Listen to the Farmers of Namanyonyi
read more
Decaf - What is the Process?
The benefits of really good, decaffeinated coffee, created by clean processes, are that the flavor, body and unique aroma are all maintained. Let’s shed some light on how this is done and how our decaf coffee is part of a more environmentally friendly and sustainable method for positive impacts on both product quality and what we stand for as an artisan coffee roaster.
Mountain Water Process
Mountain Water Decaffeination Process: The mountain water decaffeination process, also known as the "direct method," is a method of decaffeinating coffee that uses pure water from the glaciers of the highest mountain in Mexico, Pico de Orizaba.
Here are some key points about this process:
- Green coffee beans are soaked in water to extract the caffeine and the flavor compounds.
- The water solution is then passed through activated charcoal filters to remove the caffeine while retaining the flavor components.
- The beans are immersed in the caffeine-free water to reabsorb the lost flavors and oils before drying.
Citlaltepetl o Pico de Orizaba, Mexico
Environmental Effects of Mountain Water Decaffeination Process:
Water Usage: The mountain water decaffeination process requires a significant amount of water, especially as it involves repeated soaking and rinsing of coffee beans. This can potentially strain local water resources in regions where this method is utilized.
Chemical Usage: While the mountain water process is generally considered more environmentally friendly than some chemical decaffeination methods, some plants use small amounts of chemicals in the filtration process, mostly Methylene Chloride. Proper disposal and management of these chemicals are crucial to minimize environmental impact. Descamex is Thanksgiving Coffee’s source for this process. They are Fairtrade and organic certified and have developed a method that is 100% chemical free.
Energy Consumption: The energy required for maintaining the water at specific temperatures, running filtration processes, and drying the beans post-decaffeination all contribute to the carbon footprint of the mountain water decaffeination process.
Swiss Method
Swiss Water Decaffeination Process: The Swiss water decaffeination process is also a popular method for removing caffeine from coffee beans. This process is entirely chemical-free and relies on solubility and osmosis.
Here's how it works:
- Green coffee beans are soaked in hot water to dissolve the caffeine and flavor compounds.
- This water is passed through an activated charcoal filter to remove caffeine, leaving behind the water with the soluble flavor components.
- The beans are then soaked in this flavor-charged water, allowing them to reabsorb the flavors without the caffeine.
Swiss Water Decaffeination Process
Comparison
Decaffeination Method: While both processes use water, the mountain water process directly utilizes water from the mountain glaciers, whereas the Swiss water method continuously filters and reuses water.
Use of Chemicals: The Swiss water process is entirely chemical-free, making it a popular choice for those seeking natural decaffeination methods, whereas the mountain water process may use small amounts of chemicals (methyl chloride) in the filtration process.
Origin: The mountain water process originates in Mexico, utilizing pure glacier water, while the Swiss water process derives its name from the company that pioneered this technique in Switzerland.
Environmental Impact: The Swiss water process is often touted for its low environmental impact due to its lack of chemicals, while the mountain water process may have a slightly higher impact depending on the chemicals used.
In conclusion, both the mountain water and Swiss water decaffeination processes offer unique approaches to decaffeinating coffee beans, each with its own advantages and environmental considerations.
Thanksgiving Coffee Now Uses Swiss Water Process
Thanksgiving Coffee had used the Mountain Water Process in the past due to the quantity of the green coffee beans we source from Central and South America for a lower carbon footprint. However in our quest to search out the most innovative and sustainable practices for coffee production we are leaning into the Swiss water process for our future decaf processing.
So whether you are caffeine sensitive or want to enjoy your coffee anytime day or night we have you covered with amazing tasting, well-crafted decaffeinated coffee.
Lavender Grace is a Creative Consultant for Thanksgiving Coffee Company
Decaf - What is the Process?
read more
Listen to the Farmers of Namanyonyi
Thanksgiving Coffee recently participated in a study called “The Farmers Thriving Index” conducted by 60 decibels who tracks social impact measurements on the ground directly from the farmers themselves. The primary goal was to confirm the findings we had discovered and to validate our shift in focus to “Health and Happiness” as the best way to support our coffee farmers at the Namanyonyi cooperative in Uganda.
85% of the Farmers Report Improved Health
The findings of this report have exceeded our initial report on our Clean Water Project by showing that 85% of the Farmers interviewed report improved household health because of the water filters, and 78% report a reduction in healthcare costs.
Members of the Namanyonyi Community of Shalom Interfaith Cooperative during a clean water training in Uganda
A total Shift in the Way We Support Farmers
This is a huge moment for us as it confirms what our Co-founder Paul Katzeff has be developing over the past several years. The concept is that when the health of the family is increased, the wealth of the household simultaneously increases as well. This study proved that 78% of the Namanyonyi coffee farmers income has been freed from health care costs. That is a huge change, and a big influx of money that can be invested into the wellbeing of the family, rather than going to doctors and medicines.
This is a total shift from the way our company looked at supporting farmers in the past. We thought that if we paid more for the beans it would translate into a better lifestyle for the farmers. Unfortunately, this was not the case, and after 30 years we can now prove this new concept.
Results from Farmers Thriving Index , pg 14
Potential for Entire Industry Shift
Simply Put: Focus on the Health and Happiness of Coffee Farmers
1. Identify the major health challenges and their regions. (For the Namanyonyi Co-op in Uganda this is Clean Water)
2. Increase family wellness and you reduce the costs of healthcare. (78% of the household income was freed up for the Namanyonyi farmers)
The Farmers Thriving Index Report has now confirmed what we had been working towards. The report gave us the ability to hear directly from the farmers themselves and how the effects of clean water.
Learn More
The Namanyonyi co-op study was also included in a larger index with a focus on farmers nationwide in Uganda, as well as Rwanda. To learn more about the national findings you can read it here in the Daily Coffee News.
2024 Coffee Farmer Thriving Index
It is our hope that the coffee industry will learn to shift towards the common good of all farmers with health and happiness for all.
Enjoy the Delicious Peace coffees grown by the Namanyonyi Co-op
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company
Listen to the Farmers of Namanyonyi
read more
The 53rd annual World's Largest Salmon BBQ happened again this year on July 6th, and once again - Thanksgiving Coffee Company was there.
Carlos Hernandez & Sienna Reno enjoying Thanksgiving Coffee
The 53rd annual World's Largest Salmon BBQ
This annual event raises funds for restoring salmon habitat with the goal of returning the salmon population to a sustainable balance. Currently, the salmon fishing season is closed in California for the second year in a row to allow the salmon population to rebuild. It has been deeply affected over the last several years due to drought, spawning ground habitat damage, and other factors. For the second year in a row the half-ton of salmon that was donated for the BBQ originated from Alaska. Dozens of local and regional sponsors come together to make this event happen!
We introduced Nitro Coffee with a creamy mouthfeel and cooling chill!
In addition to serving hot specialty coffee as usual, we raised our game by serving multiple gallons of 4 varieties - Ethiopian Natural light roast, Paul's Blend medium roast, Noyo Harbor French very dark roast, and Royal Decaf. Additionally, nearly 3000 attendees were introduced to our new Nitro cold coffee with its creamy mouthfeel and cooling chill!
Jennifer Brown at the Thanksgiving Coffee Company Booth
It was a very hot day, by Fort Bragg standards (about 75°) so many of the attendees requested to enjoy their coffee over ice, and we were happy to oblige. Jennifer and I made everyone feel welcome and well caffeinated. Two other local B Corporations were represented as well; North Coast Brewing Company and Bonterra organic wines.
The very happy Bonterra Organic Estates wines booth, another B Corp in Mendocino County.
The North Coast Brewing Company booth
One of the acts "West of Nowhere" featuring from left to right; Dan Mello, Phil Dunn, Sean Van Buskirk
It's our annual privilege to build a pop-up coffee shop in the middle of a field on the shores of Noyo Harbor, but this year I took it to an even higher level - I emceed the event, thanking the dozens of sponsors and introducing the 10 acts that performed that day.
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Joe Seta as Emcee of the Salmon BBQ this year. Photo by Eric Fngal