While coffee sales tend to sag slightly in summertime, socializing increases exponentially. We love giving tours of our space, offering up great coffees to taste, walking the path that coffee takes in our warehouse from the loading dock through the roasting room and production floor, outside to the community garden planted on land we donated. Last week we had a number of visitors (some planned, some drop-ins) that represented the total spectrum of our business.
One was a longstanding customer from neighboring Lake County (he and his wife came to the coast to escape the blistering heat inland) that wanted an exact recipe for brewing coffee into his 2 cup French Press. We shared ours with him and gave him a sneak peak at our forthcoming brewing guide. Be sure to get in touch if you would like a copy of it when it’s available.
Another was from Sadao, the manager at the acclaimed San Francisco restaurant Coco500 and his partner Katie. They were excited to do side-by-side tastings of our seasonal single origin coffees. Coco500 is a great partner to us, as inspired as we are about identifying and showcasing unique characteristics in coffees and thinking about flavor profiles and pairings with seasonal food.
Kieran Smith, an engineer who was volunteering with Fair Trade Vancouver got inspired to bike from his home city in British Columbia to Santiago, Chile (he stopped and saw us along the way, three and a half weeks into a journey he expected to take 9 months in total). He was inspired to lift the veil off of Fair Trade as most consumers know it and talk about ethics in trade and sustainability along the supply chain. We drank espresso, walked around, and he took still photos and shot video of our operations. He asked questions about the cooperatives we work with around the world and how we think about and define “community empowerment”. If we ever get our hands on that video, I’ll be sure to share. In the meantime you can follow along on his blog.
Finally, we were visited by the team from Fundacion MangoMundo a new foundation committed to raising awareness about Nicaragua and connecting more folks to the beautiful arts, crafts, and agricultural products (like coffee) that Nicaragua boasts. They invited Paul to speak to a group of high school students in San Francisco about his work in Nicaragua that began in the mid-1980’s. We drank Byron’s Maracaturra, a coffee that we look forward to year after year that had just arrived from the Matagalpa region grown by an amazing farmer that we have been buying from for two decades.
Each of these visitors came with a unique interest and appreciation for our work. Sometimes we get wrapped up in the technical side – trying to help the home brewer achieve a more perfect cup. Sometimes we get wholly focused on seasonality and educating our customers about what’s fresh and where it’s coming from. Othertimes we are storytellers, focused on being a bridge between our customers and the communities where our coffee grows – talking about exciting projects on the ground and the farmers we know around the world– and some people connect with how we began, as a company committed to using coffee as a medium to get out a message about important issues by partnering with organizations doing meaningful work. We are all of these things, a relationship-focused company that for nearly 40 years has been trying to do better business.
Thank you for helping us grow and evolve and challenge ourselves. We can’t wait to celebrate 40 years with you next year!!