Author Archive

The Holiday Blend is here!

Holiday Blend 2015

 

Each year, we like to put together a special blend for the harvest and holiday season – to accompany cold weather, big meals and family gatherings.

In a big, 1.5 pound bag (twice the size of our normal coffee packages), the Holiday Blend is a great way to stock up on coffee for the holiday season.

We have created this year’s holiday blend in keeping with our 35 year tradition of bringing into the world a new coffee tasting experience each holiday season as our gift to you. We hope you enjoy it.

DARK ROAST
Layered & complex, with notes of
dark chocolate, cedar & plum.

Shop Holiday Blend

 

A few disclaimers: This discount cannot be combined with any other discounts, or applied to our Cause Coffee line (because these coffees are fundraisers), and cannot be used on gift certificates, hard goods or chocolate covered espresso beans. Offer expires December 31st.

 

Latest Arrival Notes: 100% Sumatra

100% Sumatra

Heavy, earthy body, with layers of cedar and butterscotch.

Small family farms blanket the mountains of Sumatra, Indonesia’s largest island. Under the dense tropical forests of the island’s northern Gayo Mountains, the 1,329 members of Koperasi Permata Gayo produce one of Indonesia’s finest and most sought after coffees.

The cooperative formed in 2005, following a peace accord that ended a decade-long civil war and a devastating earthquake that heavily damaged the farmers’ homes and warehouses. Growing in membership year by year, Koperasi Permata Gayo represents the farmers’ hope for a peaceful future, prosperity, and careful stewardship of the natural environment.

Like all the finest Indonesian coffees, Permata Gayo is produced using the distinct wet-hulled process that yields a pungent earthy flavor enlivened by sweet notes of butterscotch, cinnamon, and clove.

Available in Medium Roast and Very Dark Roast

 100% Sumatra100% Sumatra

Heavy, earthy body, with layers of
cedar and butterscotch.

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Latest Arrival Notes: Byron’s Maracaturra Natural

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Byron Corrales is a visionary farmer, campesino leader, and pioneer in the application of biodynamic farming practices to coffee production. Twice he’s won top honors for this magical coffee: Maracaturra, a special variety found only on his small family farm in Nicaragua.

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Last year, Byron began processing a small amount of this special coffee using the natural process: sun-drying the coffee cherries to develop a rich, fruity flavor notes. This coffee received a rating of 94 points from CoffeeReview.com!

The coffee is a unique hybrid of the heirloom varietals Maragoype and Caturra (Bourbon). It was developed and is grown exclusively by Byron Corrales for Thanksgiving Coffee Company. It is a truly exceptional coffee that’s more akin to its cousins in the highlands of East Africa than its neighbors in Central America.

Byron's Maracaturra Natural

 Byron’s Maracaturra Natural

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Lush, mellow and jammy,
with a suggestion of blueberry.

Shop Byron’s Maracaturra Natural

 

 

Great. Decaf. Coffee.

Our Decaf CoffeesMany of the decaf coffees available in the supermarket are sourced from “past crop” coffees, which is why so many people think of decafs as tasting “a bit off” or “stale.”

We care deeply about the flavor of our decaf coffees. We send new coffee crop green beans directly to our Certified Organic decaffeination facility.

Shop Decaf Coffee
We have found a cooperative in Veracruz, Mexico that is a stone’s throw from the best decaffeinating plant in North America, which uses the Mountain Water Process. The green coffee beans are immersed in mountain glacial water to extract the coffee oils and caffeine.

The water/coffee oils/caffeine solution is then passed through a special filter to remove the caffeine. The flavor rich, but caffeine-free coffee solution is then returned to the coffee beans under pressure, to re-infuse them with their original oils. The decaffeinated beans are then thoroughly dried and tested for quality to maintain the flavor profile of the original coffee.

A note from our co-founder, Paul Katzeff, about decaf coffee…

Co-Founder Paul KatzeffI have always loved my after-dinner coffee with a dessert. The next three hours were bright and awake for me, perfect for reading a book without dozing, or watching a ball game. But, my body stopped metabolizing the caffeine as fast as when I was younger, and the coffee had to go if I wanted some good sleep.

Then the decaf revolution began to speed up, and decaf became tolerable for me. I accepted less flavor in favor of good sleep but I also knew there was a better train a-comin’ and I wanted to ride it, even be it’s conductor.

Thanksgiving Coffee is a small decaf railroad engine and we have done what I had hoped we could do. We have found a way to make decaf indistinguishable from caffeinated coffee flavor. There is a quality in the cup you will find as satisfying as any coffee you ever loved, and wanted more of.

As a coffee lover, I invite you to join me in a good night’s sleep after a great cup or three of our decaf, roasted to the exact flavor profile you love. I know you will be amazed, and hope you will feed me back your tasting comments below!

Sincerely,
Paul Katzeff
CEO & Roastmaster Emeritus

Shop Decaf Coffee

Gauging Success by Access to Clean Water and Education

It’s hard to define what “success” is. We’re trying to do it all the time – to evaluate our efforts at Thanksgiving Coffee. We love this definition of success from our friends at Jhai Coffeehouse….
Image reposted from jhaitribe.tumblr.com
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Jhai coffee house judges its success each year not by the amount of money earned but by the number of children who have access to clean water and hygiene education.

– Tyson Adams, Founder of Jhai Coffee House

Jhai Coffee’s Impact

Our partners at Jhai Coffee are making a huge impact in their community in Laos. In 16 months, Jhai Coffee has completed 21 community hygiene programs, installed 25 water filters and 7 clean water wells, which are providing thousands of schoolchildren with clean water. We’re proud to partner with Jhai coffee to roast their coffee in the United States!

Jhai’s Impact infographic re-posted from jhaicoffeehouse.com

Jhai-Coffee-Impact-Infographic

100% Bolivia – 91 points

Coffee Review - 100% Bolivia

 

 

 

 

re-posted from CoffeeReview.com

Blind Assessment:
Richly cocoa-toned, crisp and balanced. Cocoaish dark chocolate, blood orange, fig, musky lily in aroma and cup. Crisp, gentle acidity; light, silky mouthfeel. The cocoa-like chocolate rings on in a quietly resonant finish.

Notes:
This coffee is certified organically grown and Fair Trade certified, meaning it was purchased from small-holding farmers at a “fair” or economically sustainable price. It was produced by the ASOCAFE cooperative, established in 1990 and comprising roughly three-hundred farmers.

Who Should Drink It:
This quietly complex, crisply chocolate-toned cup should please those who prefer the subtle and silky to the bright and assertive in a Fair Trade- and organic-certified coffee.

Read the full review on CoffeeReview.com

Musasa, Rwanda – 92 points

Musasa Rwanda - 2015
re-posted from CoffeeReview.com

Blind Assessment:
Immaculately sweet; lyrical. Peach, honey, lavender and honeysuckle, fresh-cut cedar in aroma and cup. Sweet, high-toned acidity; lightly syrupy mouthfeel. Peach, honey and flowers carry into a crisply sweet finish.

Notes:
Rwanda’s tremendous potential as fine coffee producer has only come to fruition over the past several years owing to generous support from international aid agencies, the specialty coffee community and the industry of its growers. Made up entirely of the admired Red Bourbon cultivar and certified fair-trade, this lot comes from the Dukunde Kawa Cooperative; this collection of farmers in known as Musasa, after the areas major town. In 2012 Thanksgiving won the SCAA’s Sustainability Award for work they’ve done with this cooperative since 2004. 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. Visit www.thanksgivingcoffee.com or call 800-648-6491 for more information.

Who Should Drink It:
Those who enjoy a profound natural sweetness in a Fair-Trade-certified coffee. Sweeter and more delicate than a typical good Rwanda.

Read the full review on CoffeeReview.com

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