Coffee 101
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First Harvest
How One Organic Coffee Line Changed The Way We See Coffee
This COFFEE grew WILD before it ever grew a NAME.
Long before coffee found its way into cafés, kitchens, and morning rituals around the world, it grew wild in the mist-covered highlands of southwestern Ethiopia. No one planted it. No one bred it. The forest did that work, season after season, for longer than anyone can trace.
In a region called Kaffa, coffee trees still grow beneath the forest canopy the way they always have - untamed, unhurried, shaped by rain and shade rather than by human hands. Every hillside grows its own character into the cherry. Every harvest tells a slightly different story, the way every plot of soil has its own voice.
Coffee trees growing in the shade beneth bannana trees in Guatamala.
There is a story many coffee lovers know. A young goatherd named Kaldi noticed his goats dancing with unusual energy after eating bright red coffee cherries. Curious, he tasted them himself. Whether history or folklore, the tale reminds us that discovery often begins simply - by paying attention to what's already growing at your feet.
From Ethiopia, coffee crossed the Red Sea into Yemen, where Sufi communities took it up as a companion for long nights of prayer. It settled into a daily rhythm of devotion, conversation, and learning. Soon coffeehouses opened across Mecca, Constantinople, Venice, London, and beyond - gathering places for artists, merchants, philosophers, and neighbors. Long before the internet, coffee was there and knew how to bring strangers into the same room.
Coffee Finds New Mountains
As coffee traveled, it found new ground to root in. Volcanic soil in Central and South America. High elevation. Seasonal rains. And always, at the center of it, generations of farmers who knew how to read their land. Each region added something of its own, while the plant itself never forgot where it came from.
Coffee became a bridge.
Across continents.
Across languages.
Across cultures.
Every cup carried the calloused hands of people most of us would never meet.
A Different Kind of First
In 1992, Paul and Joan Katzeff asked a different question at Thanksgiving Coffee: what if we knew the people behind the harvest?
That year, we introduced one of America's first certified organic single-origin coffee collections - The Harvest Line. The coffees came from Mexico, Guatemala, and Peru. We named them Aztec Harvest, Mayan Harvest, and Inca Harvest, honoring the cultures rooted in those landscapes. And on every package, we put a photograph of the farmers themselves - real hands, real faces, the people whose knowledge shaped every bean before it ever reached a roaster, (This was also a first, to show the farmers on the packages).
Today, that may not seem unusual. Thirty years ago, it was.
Most coffee packaging spoke about brands. The Harvest Line spoke about relationships.
The original Harvest Line, introduced one of America's first organic coffee lines and featured the real farmers on the package. 1992
Organic Was Always More Than a Label
Organic farming has always been about what's tended to.
Healthy soil.
Clean water.
Thriving forests.
Pollinators.
The families whose lives depend on the land.
Farmers knew this before "organic" became a certification stamped on a bag: the health of the land and the health of the people are the same. You can't tend one and neglect the other.
That understanding is what shaped the Harvest Line, it was more than an organic coffee collection, it became an invitation to look past the label, toward the land, the culture, and the people that made the harvest possible.
Translating Coffee
For us, coffee has never been just coffee. It is a way to tell the story of how we shape one another, through action, through kindness, through the wellbeing we choose to protect. The way we did that was simple: we set out to translate it.
To translate forest into flavor.
To translate distant mountains into morning ritual.
To translate the work of farming families into faces we can recognize, and relationships we can stand behind.
Every roast is a chance to understand coffee a little more honestly. Every origin is a reminder that remarkable coffee begins long before it ever reaches a roaster - it begins with someone tending soil most of us will never stand on.
The First Harvest Continues
More than fifty years after Thanksgiving Coffee first opened its doors, and more than thirty years after Paul and Joan Katzeff asked a simple but transformative question, that same spirit continues to guide our work.
We believe exceptional coffee begins with exceptional relationships. That's why we build our sourcing on long-term partnerships with farming families, invest in the health of the communities and landscapes where coffee grows, and hold ourselves accountable through action, not simply aspiration.
Our coffees continue to tell the story of where they come from.
Our partnerships continue, harvest after harvest.
Every morning cup is an invitation.
An invitation to know where your coffee comes from. To honor the hands that shaped it. And to remember that the future of coffee, like its past, is rooted in the relationships we choose to cultivate.
The first harvest is not ours to own.
It is ours to carry forward.
Featured Coffee
Organic Guatemala Dark Roast
From the farmers of Guaya'b, Huehuetenango
Our Organic Guatemala Dark Roast comes from the Guaya'b Civil Association, a cooperative of more than 600 smallholder farming families in the mountains of Huehuetenango, Guatemala. Since 2005, Thanksgiving Coffee has partnered with these farmers, whose commitment to craftsmanship and ecological stewardship continues to produce one of the most distinctive coffees in our collection.
Each day's harvest is carefully handpicked, then depulped, fermented, and dried in small batches on individual family farms. Antique Bourbon, Typica, and Caturra varietals grow beneath a restored forest canopy, where rich volcanic soils and dense shade create ideal conditions for exceptional coffee.
The forests surrounding Guaya'b were once cleared as coffee production expanded across the region. Today, a new generation of farmers is reversing that history by restoring native tree cover, cultivating diverse crops alongside coffee, and creating healthy habitat for migratory birds, pollinators, and local wildlife. Their organic honey project is one beautiful example, supporting both biodiversity and improved coffee pollination.
The result is a cup that reflects both the place and renewed purpose of being stewards of the Earth.
Tasting Notes
- Rich cherry sweetness
- Lush floral aromatics
- Deep wine-like body
- Smooth, lingering finish
For the farmers of Guaya'b, every harvest is an expression of care for the land, their families, and the generations who will follow.
Recipe
Highland Campfire Café
Inspired by the volcanic landscapes of Guatemala. This is the kind of coffee that slows the morning. Rich enough to stand on its own, yet wonderful with a touch of spice.
Ingredients
- 10 oz freshly brewed Organic Guatemala Dark Roast
- 1 teaspoon unsweetened cacao powder
- ½ teaspoon ground cinnamon
- Tiny pinch of sea salt
- 1 teaspoon local honey or maple syrup
- Splash of steamed whole milk or oat milk (optional)
- Fresh grated dark chocolate for garnish
Directions
Whisk the cacao, cinnamon, sea salt, and honey together in your favorite mug. Pour in a small amount of the hot coffee and stir until smooth. Fill the mug with the remaining coffee and finish with steamed milk if desired.
Top with a shaving of dark chocolate and enjoy while the morning is still quiet.
The rich cocoa notes of Guatemala meet warm spice and a hint of sweetness, creating a cup that feels both familiar and quietly celebratory.
Lavender Grace Kent - Head of Brand Narrative & Culture
Helping to steward the stories, partnerships, regenerative initiatives, and cultural legacy of Thanksgiving Coffee Company.
Stay in touch - we like to stay connected
First Harvest
First Harvest traces coffee's journey from the ancient forests of Ethiopia to Thanksgiving Coffee's pioneering Harvest Line, the first certified organic single-origin coffee collection in the United States. Discover how our Organic Guatemala Dark Roast continues this legacy through long-term partnerships, regenerative farming, and exceptional artisan coffee.
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![French Press Ritual | How to Brew Bold, Full-Bodied Coffee]()
French Press Ritual | How to Brew Bold, Full-Bodied Coffee
There’s something grounding about the French press.
It slows the morning just enough to notice the steam rising, the aroma unfolding, the first pour settling into your cup. This is a brewing method that honors the full body of the coffee - rich, textured, and deeply satisfying.
(It is also our founders preferred brewing method).
At Thanksgiving Coffee Company, we’ve spent over five decades refining the craft of roasting and working directly with farmers at origin. The French press is one of the simplest ways to experience that work in its fullest expression unfiltered, generous, and alive with flavor.
Not Just A Cup, But A Just Cup™
Brew Recommendation:
Noyo Harbor French – Very Dark Roast
Bold and smoky with notes of roasted nuts and cacao nibs, this coffee was made for the French press. Its depth holds beautifully in a full-immersion brew, creating a cup that feels both grounding and expansive.
What You’ll Need
- French Press (8-cup recommended)
- Freshly ground coffee
- Filtered water
- Spoon or stirrer
- Timer
Grind Size Matters
Start with a coarse grind, about the texture of kosher salt.
This allows the coffee to fully extract without becoming overly bitter, creating a balanced and full-bodied cup.
French Press Brewing Steps
1. Measure Your Coffee
Use a ratio of:
2 grams of coffee per ounce of water
(or about 2 heaping tablespoons per 5 oz water)
2. Heat Your Water
Bring water to a boil, then let it rest for about 2 minutes to reach ~200°F
3. Preheat the Press
Pour a small amount of hot water into the press, then discard
4. Bloom the Coffee
Add grounds and pour just enough water to saturate
Let sit for 30–60 seconds(This is where the aroma opens—don’t rush it)
5. Fill & Stir
Pour remaining water and gently stir to fully saturate
Place lid on (do not press yet)
6. Brew
Let steep for 4 minutes
7. Press & Pour
Slowly press the plunger down
Pour immediately and enjoyFlavor Tips
- Slightly finer grind → stronger, more intense cup
- Slightly coarser grind → lighter, smoother finish
- Shorter brew → brighter
- Longer brew → deeper and heavier
This is where the ritual becomes your own.
Why French Press?
What people love:
- Full-bodied, rich flavor
- Simple and accessible
- No paper filter—more oils, more character
What to watch for:
- Over-extraction if brewed too long
- Sediment in cup (part of the experience)
A Moment of Craft
Coffee has always been our medium.
From the farmers who cultivate each harvest to the roast that brings out its character, every step is part of a larger relationship - between people, land, and daily ritual.
The French press brings you closest to that story.
Best enjoyed alongside dark chocolate brownies, almond croissants, or buttered toast with sea salt.
A Moment of Craft
Explore more ways to brew and enjoy:
Lavender Grace is the Director of Brand Narrative and Company Culture.
Stay in touch - we like to stay connected
French Press Ritual | How to Brew Bold, Full-Bodied Coffee
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![5 Steps to Perfectly-Brewed Drip Coffee]()
Learn how to make perfect drip coffee.
By Roastmaster, Jacob Long
Some things to keep in mind before brewing:
- Different roast colors brew best at different grinds. The best way to ensure your grind is correct is to have us grind it for you. We calibrate our grinds regularly to bring the best out of each roast color. If you are fresh-grinding your own drip coffee, talk to us about how to get the best results from your grinder.
- We recommend using 2 heaping tablespoons of coffee grounds per 8 oz. of water.
- For best taste, pre-ground coffee should not sit for longer than one week. Purchase whole beans and grind fresh at home.
- If you are storing your coffee in the refrigerator, be sure to take out enough for each pot and let it warm to room temperature before brewing. Avoid repeatedly taking the coffee package out of the fridge for brewing, as this allows water to condense on the coffee, which will make it go stale more quickly. In addition, using cold grounds to brew coffee will affect brew temperature and not allow the water to make the correct extraction.
- Before starting the brew cycle, ensure the spray head (underside of brew basket) and surrounding areas are clean by wiping them with a clean rag. (Tip: dirty spray heads are a common reason for poor-tasting coffee, and accumulated coffee will eventually affect how the spray head functions)
- Although it's tempting to "sneak a cup" before brew cycle is finished, doing so will result in unbalanced flavors. Not what you want in your morning cup.
Brewing Instructions
Step 1:
- Place filter with the correct dose of room-temperature ground coffee into the brew basket.
- Use our recommendation of 2 heaping tbsp per 8 oz. water.
Step 2:
- Gently shake brew basket to ensure coffee is well-distributed, and return brew basket to brewer.
Step 3:
Brewing the coffee:
- If using a pour-over brewer, pour desired amount of, ideally cold, filtered tap water into the top of brewer to initiate brew cycle.
- If using a plumbed-in brewer, hit the button to start the brew cycle.
Step 4:
- After the brew cycle has finished, for ideal taste, pour coffee into a preheated insulated container.
- Do not keep coffee on burner.
- Rinse and return the carafe.
Step 5:
- Empty used coffee out of brew basket, rinse brew basket of any extra grounds, and wipe spray head and surrounding areas with a clean rag.
- Finally, enjoy your coffee! :)
This month's featured coffees - 20% off!
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5 Steps to Perfectly-Brewed Drip Coffee
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![Coffee Tips: Part II - 7 Ways to Brew Your Coffee]()
7 Ways To Brew Your Coffee
We’ve talked about the basics, now let’s get into the fun stuff. We hope this post will help you find your ideal coffee brewing method. As with anything, there are pros and cons to each method – and we’ve done all the work and research for you.
1. Stovetop
This one is perfect for you if you want homemade espresso but don’t necessarily want to drop a couple hundred dollars on a fancy machine. The result is rich, delicious coffee that you can craft into lattes or just enjoy by itself.
Grind
Start with a fine grind setting (#3.5), slightly coarser than texture of granulated sugar. When pinched, the ground coffee should not compress or clump.
Directions
- Fill the coffee chamber with finely ground coffee, be careful not to pack the coffee too densely.
- In a kettle, boil enough water to fill the water chamber.
- Place freshly boiled water in the water chamber, place coffee-filled chamber on top, and, using a towel or pot holder to protect your hand from heat, screw on the brewed coffee chamber.
- Place the stove top espresso maker on a burner at low to medium heat.
- As the coffee brews, watch and listen for a sputtering noise; this signals the end of the brewing. Immediately remove the espresso maker from the stove and run the bottom (water chamber) under cold water for 10 seconds to cool the chamber and stop the extraction.
- Serve your fresh espresso and enjoy.
Pros:
- Rich, delicious coffee
- Inexpensive espresso machine alternative
- Quick
- Easy to clean
Cons:
- Learning curve
- Needs your attention for the entire brewing process
2. French Press
The French Press is popular for its ease to learn and use, affordability and it’s nice and compact – doesn’t take up too much space in the kitchen.
Grind
Start with a coarse grind setting (#8) approximately the size and texture of kosher salt. The particle size should be flaky, with visible chunks.
Directions
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Bring water to a boil and pour a small amount into the press to pre-heat.
- Let the water drop to 200 degrees, about 2 minutes off boil.
- Pour out water used to pre-heat, pour in measured ground coffee, and pour the water to saturate grounds.
- Start timer. At one minute, gently stir dry cap with a spoon to completely saturate coffee in water. Place the top over the press.
- At 4 minutes, slowly press the coffee.
- Serve and enjoy.
Note: Experiment with a finer grind for a more intense brew, or a coarser grind for a less intense brew.
Pros:
- Easy to use
- Easy to clean
- Quick
- Inexpensive
Cons:
- Tends to be inconsistent flavor
- Over-extraction can occur easily
3. Chemex
This one definitely isn’t for beginners. However, once you get the hang of it, the yield from one brew will make it all worth it.
Grind
Start with a medium-coarse grind (#7.5), slightly finer than the texture of kosher salt. The particle size should be flaky, with visible chunks.
Directions
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Separate 3rd and 4th layers of filter and place in Chemex pot.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the pot below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the pot.
- Place ground coffee in the rinsed and filter lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to create saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour as slowly as possible, stopping the pour as necessary so that the water never reaches above the original bloom volume. This will require stopping the pour every 15–30 seconds. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in 3–4 minutes.
- Remove the used filter and coffee and swirl the brewed coffee for 10 seconds.
- Serve and enjoy.
Note: If the brew time is less than 3–4 minutes and the taste is weak, experiment with a finer grind. If the brew time is more than 3–4 minutes and the taste is bitter, experiment with a coarser grind.
Pros:
- Depending on the size, it can yield large amounts
- Unique, clean tasting coffee – full flavor profile
Cons:
- Fragile design
- Learning curve
- Tricky to clean
4. Hario
There’s a reason this Japanese pour-over method is a popular one. It’s simple, elegant and delivers fresh, delicious coffee with ease.
Grind
Start with a medium-fine grind (#5.5), somewhere between the texture of granulated sugar and couscous.
Directions
- Measure 1.5 grams for every ounce of water or 2 heaping tablespoons of ground for every 5 ounces of water.
- Place paper filter in cone over cup or pitcher.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the server below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the server.
- Place ground coffee in the rinsed and filter-lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour as slowly as possible, stopping the pour as necessary so that the water never reaches above the original bloom volume. This will require stopping the pour every 15–30 seconds. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in about 3 minutes.
- Remove the used filter and coffee and swirl the brewed coffee for 10 seconds.
- Serve and enjoy.
Note: If the brew time is less than 2:30–3 minutes and the taste is weak, experiment with a finer grind. If the brew time is more than 3–3:30 minutes and the taste is bitter, experiment with a coarser grind.
Pros:
- Compact and stylish
- Easy
- Smooth coffee finish
- Inexpensive
- Easy to clean
Cons:
- Needs special filters
- Not as rich in flavor
- Learning curve with pouring the water
5. Aeropress
Fun fact: the Aeropress was invented by Alan Adler, founder of Aeropress – formerly known as Aerobie, a company specializing in outdoor flying discs and sports toys including the Aerobie Pro flying ring, which was used to set a Guinness World Record for farthest thrown object (at a distance of 1,333 feet to be exact). ALSO, that record happened to be set by Erin Hemmings, who grew up here on the Mendocino Coast!
The Aeropress is a unique way to get a quick cup of coffee on the go, and it’s so easy to bring with you anywhere.
Grind
Start with a medium-fine grind (#5.5), somewhere between the texture of granulated sugar and couscous.
Directions
- Place paper in black filter cap and lock onto brew chamber, place over cup.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined and capped brew chamber to rinse the paper filter and warm the server below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the server.
- Fill brew chamber to just below the “1” mark with coffee.
- Pour approximately 2 ounces of water onto the ground coffee in the brew chamber. Start timer.
- Wait 30 seconds for the bloom to settle.
- Slowly fill with water to just above the “4” mark, stir gently, and wait one minute.
- Place plunger and slowly plunge brew into cup.
- Serve and enjoy.
Pros:
- Easy to travel with/pack up
- Can brew coffee, espresso and cold brew
- Quick
- Easy
Cons:
- Small yield, 1-2 servings
6. Melita/Cone
Grind
Start with a medium-coarse grind (#7.5), slightly finer than the texture of kosher salt. The particle size should be flaky, with visible chunks.
Directions
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Place paper filter in cone over cup.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the cup below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty water used to pre-heat cup.
- Place ground coffee in the rinsed and filter-lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour slowly, stopping the pour as necessary so that the water never reaches above the original bloom volume. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in 3-4 mintues.
- Serve your fresh brewed coffee and enjoy.
Note: Experiment with a finer grind for a more intense brew, or a coarser grind for a less intense brew.
Pros:
- Easy to travel with/pack up
- Can brew coffee, espresso and cold brew
- Quick
- Easy
Cons:
- Small yield, 1-2 servings
7. Cold Brew
What is Cold Brew?
Cold coffee is the chilled-out variant of the hot coffee you know and love. More then just a cooler brew, cold coffees have their own distinct flavor profiles due to the differences in how the essential oils are extracted from the coffee bean; cold and slow vs. hot and fast.
Most coffee retailers use hot-brewed coffee in their iced coffee drinks because it is faster/easier. They will typically brew hot with twice the amount of grounds for a double-strength concentrate that can be refrigerated and diluted. Unfortunately, this method completely misses the many benefits that cold-brewed coffee has to offer.
Cold-brewed coffee is 67 percent less acidic than coffee that is hot-brewed.
Directions
How It's Made
Cold-brewed coffee is made by soaking coffee grounds in cold water for 12 or more hours, usually brewed overnight. This method allows for a slow extraction of the coffee’s flavor, producing a super-smooth brew that has 67% less acidity than conventional hot-brewed coffee. This means that cold-brewed coffee is less bitter and easier on sensitive stomachs.
In addition to being smooth and low on acidity, cold-brewed coffee keeps for significantly longer with no loss of flavor. By brewing cold, the flavor compounds within the coffee are more stable and won’t degrade as quickly as hot brewed coffee, which can become overly bitter in a matter of hours.
A batch of cold-brewed coffee can last for up to two weeks.
Cold-brewing offers an alternate way to enjoy our delicious coffees. Try your favorite coffee brewed cold and taste the difference for yourself.
Pros:
- Smoother, less bitter than hot-brewed coffee
- Refreshing summer beverage
Cons:
- Long brewing time
Resource for 2023 Brewing Gifts
We hope you learned something new! Did you find a new brewing method to try, or confirm that your current favorite is the only way? Let us know! Remember to follow us on social for more brewing tips and to join the conversation.
Coffee Tips: Part II - 7 Ways to Brew Your Coffee
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