Yemen Mocca from Pearl of Tehama was selected as our quarterly featured coffee by our Roastmaster and Director of Coffee, Jacob Long.

Our Yemen Mocca coffee comes from some of the oldest rootstocks in the world, originally having been transplanted from Ethiopia, to create the first commercial coffee trade. In fact, the word “Arabica” refers to Arabian coffee supplies that were the first to reach the West, initially from the port of Mocca. 

Coffee is one of the crops in Yemen that continues to persist, despite a wealth of challenges, partly because of the deep social tradition among the coffee farmers which keeps these communities together.

Over 1,000,000 people work in Yemen’s coffee trade, from farmers to exporters. Over 3 million people have been displaced due to the protracted civil war in the country. Nearly 2/3 of the country needs food or medical aid, so when a new crop becomes available, we look at it with reverence, knowing the obstacles that had to be overcome in order to reach us.

Altitude: 

1700 - 2400 meters

Processing:

Full Natural Dried on rooftops and raised beds

Farmer: 

615 Farmers around Pearl of Tehama

Varietal: 

Sa’adeh & Ibb Governorates, Yemen

Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Jacob’s selection this month is a special coffee grown by the Garmindo Cooperative in Sumatra, Indonesia.

Join the Roastmaster’s Select Club to begin your coffee journey around the world.

Our Sumatran coffee was grown by members of the Garmindo Co-op, formerly known as ASKOGO. This cooperative currently has 760 members, growing Fairtrade and Organic coffee in the Aceh Tengah and Bener Meriah regencies of Sumatra which are renowned for producing excellent coffee. The small farms are tucked into the dense tropical forests of the Northern Gayo Mountains, from 1000 to 1500 meters above sea level.

The Garmindo Cooperative offers regular training activities to each of the farmers in their co-op, in order to improve the quality of their coffees, learn new harvest techniques, and implement more beneficial farming practices. This group was founded in 2008, and has continually improved their coffee in the subsequent years. We have been purchasing coffee from Garmindo Cooperative since 2015.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted, making this one unique.

This month we're sharing our Delicious Peace coffee grown in Uganda by the Naminyoni Cooperative and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

In 2003, a Ugandan farmer walked door-to-door asking his Muslim, Christian, and Jewish neighbors to leave behind a history of conflict, and unite to face their struggle against poverty caused by low coffee prices. The farmers came together and founded a cooperative to build peace and prosperity in their community. From 2004-2014 they were known as the Mirembe Kawomera Interfaith Cooperative. Today, after a decade of support, the co-op no longer exists, having been depleted by the corruption of its founder.

But! We have helped the 200 members who left the co-op to form a new intertribal/interfaith cooperative called the Namanyonyi Community of Shalom Coffee Cooperative. We now begin our second decade of interfaith support, happy to be their first and primary coffee buyer.

Also, our clean water project was inspired from our work with the Namanyonyi Cooperative. Each sale of our Delicious Peace coffee is going to providing clean water to Ugandan coffee farmers and we've already provided the Namanyonyi Co-op with clean water! It is a study in what moves Thanksgiving Coffee Company to be better at what we do, and it is about an evolving theory of change. Click here to read all about it!

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Sumatran coffee grown in Indonesia by the Garmindo Cooperative and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Our Sumatran coffee was grown by members of the Garmindo Co-op, formerly known as ASKOGO. This cooperative currently has 760 members, growing Fairtrade and Organic coffee in the Aceh Tengah and Bener Meriah regencies of Sumatra which are renowned for producing excellent coffee. The small farms are tucked into the dense tropical forests of the Northern Gayo Mountains, from 1000 to 1500 meters above sea level.

The Garmindo Cooperative offers regular training activities to each of the farmers in their co-op, in order to improve the quality of their coffees, learn new harvest techniques, and implement more beneficial farming practices. This group was founded in 2008, and has continually improved their coffee in the subsequent years. We have been purchasing coffee from Garmindo Cooperative since 2015.

Delivery of the Clean Water Filters to Coop

Local Ugandan Man Creating the Water Filters

One member checking out her new clean water filter

Coop members viewing the water filters for the first time

One member with her new clean water filter

Coop member with water filters

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Nicaragua by Los Piños Farm and roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Let's talk a bit about what it means when a coffee is "natural".

It essentially speaks for itself: coffee that's dried naturally. The pulp is left on the cherry and goes straight to drying as opposed to washed coffee, where the cherries are de-hulled, rinsed in water and then dried.

"In the natural drying process, the cherries are placed in the sun on concrete patios or raised drying beds. The skins tighten as they dry and the pulp juices move inward into the two seed in the cherry’s interior. When the mass is totally dry and crisp, and hard as a rock, they are milled like rice, cleaned and sorted and sacked. This process produces quite a different flavor profile from wet processed “washed coffee.” The coffees take on the hints of the fruit and at their best, notes of blueberry and strawberry prevail. There is a jammy sensitivity to the brew, lots of body and fruit aromas." -Paul Katzeff

We've had a working relationship with Byron and his family at Los Piños farm for over thirty years now, and the quality of their coffee speaks for itself.

"Behind every cup, there is a forest, a river to protect, a climate to conserve, many hands that work and a planet to save." - Byron Corrales

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Miel de Cajamarca coffee grown in Peru by CENFROCAFE and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

The province of Cajamarca has long been the backbone of Peru’s economy due to its vast mineral wealth. Unfortunately, these days, modern mining techniques despoil the earth and surrounding rivers and forests. The cultivation of high quality organic coffee has become the key to Cajamarca’s economic and environmental sustainability, and the farmers of CENFROCAFE are leaders in this effort.

The members of CENFROCAFE carefully pick ripe cherries, depulp, ferment, wash and dry their coffee on their small farms ranging in size from one to three acres. The result is a finely crafted coffee with hints of honey, papaya, and milk chocolate complimented by a soft citric acidity.

Harvested coffee cherries.

Depulping the cherries.

Lavender Grace is the Sustainable Ecology Advocate for Thanksgiving Coffee Company

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Kenya by the Ichamama Factory and light- roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Our January Roastmaster's Select is grown in one of the most renowned coffee-growing countries in the world, Kenya, and in particular, one of the most well-known regions, Nyeri County. The soil is rich in volcanic minerals setting it apart from other coffee origins and giving the coffee its unique flavor profile.

The Ichamama Factory is under the umbrella of Othaya Farmers Cooperative Society, where we order our Kenya Nyeri Peaberry, one of the 2017 Roaster of the Year award winners! Othaya is fully farmer-owned made up of over 11,000 small-scale farmers, including the Ichamama Factory, made up of about 824 farmers. When you receive this fair-trade coffee in your Roastmaster's Select Club subscription this month, you'll feel confident knowing you're supporting thousands of hard-working families in the Nyeri region of Kenya. Thank you for your support!

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Gorilla Fund coffee grown in Rwanda by the Dukunde Kawa Co-op and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Over two thousand farms cover 10 km of curvy terrain in the hills of Rwanda - each farm is about an acre and provides homes to families who grow a collection of vegetables and of course, coffee. These farms are managed by the Dukunde Kawa Cooperative, comprised of over 80% women! This women-run cooperative is Fair Trade Certified and has won a Sustainability Award from the Specialty Coffee Association of America in 2012. We are proud to work with them.

This community of Rwandan coffee farmers—collectively known as Musasa after the area’s main town—produces one of the most elegant coffees in the world. During the harvest, the farmers bring each day’s ripe cherries to a central processing station. There, the fruit is removed and the beans are allowed to ferment before they are carefully washed and dried, revealing an exquisitely sweet Rwandan coffee with citric sparkle and deep chocolate undertones.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Ethiopia by Daniel Mijane and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

This family-owned and run farm is located in the Gedeo zone of southern Ethiopia, a little over 2,000 meters above sea level. Situated between the hills of Halo Hartume, this humid area provides the ideal coffee-growing environment. The Mijane family is deeply involved with the local community of coffee farmers to make sure the coffee is shade-grown with proper organic composting efforts and maintaining the high quality flavors that Halo Hartume provides.

Ato Mijane Worassa was the pioneer behind his family's investment in coffee culture. Now, his sons have grown up learning his techniques, not only in coffee farming but also learning how to manage the business. To carry on his legacy, one of Ato's sons began the Halo Hartume washing station. When you receive this coffee in the mail this month, know that you're supporting a long time family effort of some of the highest quality coffee beans grown in Ethiopia.

Don Arnold - Direct Delivery Coordinator

Don has worked at Thanksgiving Coffee since 2000, longer than anyone, not naming Paul or Joan. That means 22 years and still going. He likes that there are no layoffs, unlike his old job at the local Saw Mill. He loves the free coffee every employee gets, and all the great co-workers. When he is not at work he likes to watch and play different sports, and video games, and hang out with his wife.

His favorite music to listen to is Rock and Rap. Don's favorite coffee is Ethiopia Natural and he likes to drink his coffee with a scoop of hot chocolate.        

Shane Powers - Online Sales Administration

Shane started working with Thanksgiving Coffee in 2021. He loves being part of an organization that values the community, its employees and customers, and their impact on nature and humanity. He also loves the rich history of Thanksgiving Coffee's active shaping of the specialty coffee industry. When he is not at work Shane likes to spend a lot of time in nature and wading through the shallow tidal zones of the Mendocino Coast.

He has a wide range of musical likes, from 70's and 80's. He especially loves great music that defies category (Sufjan Stevens, Radiohead/Thom Yorke, Moses Sumney).

Shane has really been loving the mellow complexity of the Costa Rica – Las Lajas coffee lately. He has tried just about every method of brewing, but at home, he always preferres a simple pour-over.

Brian Potter - Direct Delivery

Brian has been working at Thanksgiving Coffee since 2020. He likes working here because of his co-workers, his schedule, and he likes to drive! When he is not at work Brian likes to hunt, fish and be outdoors, and anything that is fun. His favorite music to listen to is Rock and Country.

Brian's favorite coffee is the Upsetter. He likes to brew it in a coffee maker and takes it black most of the time.

Kelsey Price - Sales Representative

Kelsey began working with Thanksgiving in at the beginning of 2022. She likes the positive environment, and how everyone she works with is authentic, kind and caring. When she is not at work she likes to spend time at the river, in the forest, camping, fishing, laughing with friends, family game nights, going for long walks with her dog, thrifting, and enjoying life.

Kelsey likes everything when it comes to music! As for her favorite coffee, she says that "The Upsetter and Kenya Peaberry are tied for first." At home she uses a French Press or makes cold brew in a big mason jar. She goes back and forth between black or some ½ & ½.

Nathan Nies - Delivery

Nathan has been working with Thanksgiving Coffee for 10 years, however he was a serving account at The Bus Stop before that. If you add both of those together you get a grand total of 20 yrs. He likes working here because of the Mission. He says that there are few other companies that have the goals, as well as the bonafides in the industry, to say they have made the kind of positive impact on the culture, farmers and environment as Thanksgiving Coffee Company has.

When not at work he enjoys reading, roleplaying games, woodworking and the odd bit of trouble. His feels you can't go wrong with some classic psychedelic rock, electro-swing or celtic fiddles when listening to music. Nathan is a fan of our Costa Rica medium roast coffee, which he likes to brew in a pour over and drink it black.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Ecuador by Farm Crus Loma de Galo Morales and roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Introducing this month's Roastmaster's Select coffee, picked by Roastmaster, Jacob Long, Pichincha Imbabura Chirimoya. The Cruz Loma Farm is sheltered by the subtropical climate of San José de Minas to the northwest of the province of Pichincha at a height of 1,450 meters above sea level. These conditions make it possible to obtain a variety of quality products from its land, such as soursop, corn, beans, naranjilla, orange, tangerine, and, of course, the best coffee. One of the most important motivations of coffee farmers, Galo Morales, is to positively collaborate with the community's economic development, through implementing productive practices that benefit the local population around the farm. In addition, this activity allows him to connect with his family since his wife and daughters actively collaborate in its production and marketing. Being involved in the world of coffee has allowed him to value the effort, love, and passion that a producer must dedicate to his activity in order to achieve the highest quality; also, it has allowed him to improve his relationships with people by sharing the knowledge and experience that you have acquired over the years.

Palmer Evans – Production Supervisor

Palmer Evans has been with Thanksgiving Coffee Company for seven years. He enjoys the people he works with and likes what the company stands for. When he is not at work he does what his kids want to do… Play video games, spend time with family and their dogs.

Palmer enjoys rock music, but he can listen to just about everything except bag pipes…. “Never could get into those”, he says. His favorite Coffee is Kenya Peaberry, however, he does like mixing Kenya Peaberry and the Ethiopian Gedeb together 50/50. “Its SUPER fruity”. He likes to brew his coffee using a French Press.

Celia Garrido - Shipping

Celia Garrido has worked with the company for over 21 years. This position has been a huge part of her life. She has worked here for so long that she watched her kids grow up and the company grow at the same time. It has been a fun and interesting job in her eyes. She likes to be here because she finds the environment positive, interesting, and she likes making our customers happy.

When Celia is not working, she likes to be home and care for her grandbaby, as nothing else compares to her Christina. She likes to relax, doesn’t really like to cook too much anymore, mostly it is all about her grandchild.

Her favorite music is romance and Cumbia, and her favorite bands are Panco Barraza and Julio Jaramillo.

Celia’s favorite coffee is Byron’s wash from Nicaragua and her second favorite is the FairTrade Beaujolais blend. She brews it in a drip coffee maker at home and likes to add a chocolate creamer or just milk.

(No Photo Requested)

Sonia Sosa - Production

Sonia Sosa has been with the company for two years. She likes the location of the company in town and appreciates the kind people that she works with.

When Sonia is not working, she likes to take walks, to rest, and watch TV. Her favorite music is Mexican Reggaeton. She also likes Karol G - Provenza. Sonia’s favorite coffee is Mocha Java and brews it on a drip coffee maker. She takes her coffee with milk.

Jerret Mitts – Shipping

Jerret recently joined our production crew in shipping and has been a wonderful asset to our team.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Honduras by COCASAM Cooperative and roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Founded in 1988, COCASAM Cooperative resides on Botija ridge, a mountainous area in the Municipality of San Marcos de Colón. This cooperative produces excellent coffee with quality over quantity in mind. In fact, they have a small section of farm land within a sacred pine forest and are not capable of expanding due to its protection as a reserve. This leads them to focus on the quality of the coffee and to improve their technique rather than producing more each year.

With the importance of preserving the planet in mind, COCASAM relies on traditional methods of production that were first introduced in the coffee world in the early 1800s - and, ALL of the coffee is shade-grown and sun-dried. Not only that, but when you receive this coffee, you'll feel accomplished in knowing that you're helping to provide comfortable living conditions for each farmer in this cooperative and their families for generations to come.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Canto de Bolivar coffee grown in Bolivia by the ASOCAFE Cooperative and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

The Caranavi province is the heart of coffee production in Bolivia, surrounded by rivers that flow from glaciers 4,000 meters above carve deep valleys and create an ideal landscape for the cultivation of exquisite coffee. The farmers of ASOCAFE grow prized varietals on their small farms and transport their carefully hand-picked coffee to central processing stations, where, under the watchful eye of the cooperative’s staff, the ripe cherries are depulped, fermented, washed, and sun-dried.

Perched atop fertile mountain ridges in the foothills east of the Andes, 300 farming families produce one of Bolivia's sweetest coffees under the shade of lush jungle canopy. These farmers are members of ASOCAFE, a cooperative founded in 1990 in an effort to improve the quality of the area's coffee and, consequently, price and income for farmers, leading to a better quality of life.