We drank a LOT of coffee this year. American adults drink an average of 382 million cups of coffee every day – multiply that by the 365 days of 2016, and we have a pretty caffeinated nation. As for the year 2016, there were a couple coffees that you (our customers) especially enjoyed this past year… let’s take a look at the top five!
Top Selling (Favorite!) Coffees of 2016
SongBird French Roast
Full-bodied, smoky, and intense.
Below: A shade-grown coffee farm in Guatemala, where some of the coffee beans from this blend were grown.
The Green Festival is one of our favorite events of the calendar year, for a variety of reasons. There are great exhibitors and inspiring speakers – and the conversations we have at this event are always worthwhile. We will once again be attending and exhibiting at San Francisco’s Green Festival – this year as the exclusive coffee provider of the festival!
What is the Green Festival?
Green Festival has been a mainstay in the green community for almost fifteen years, and holds the title as both the largest and longest-running green living event. Over the course of a weekend, the green community comes together to discuss, to brainstorm and to be a part of something bigger. Brands, personalities and up-and-comers in every industry take part.
How is Thanksgiving Coffee ‘Green’?
From the start, Thanksgiving Coffee Company has always been focused on green living. We strive to make sure that from origin to your mug, our coffee is doing its part to save the earth and care for those living in it. This shows itself in a myriad of ways:
Ensuring our beans are shade grown, in order to provide a habitat for migratory birds that rely on tall trees in coffee growing communities.
Choosing our certifications with care, and striving to provide the best for the people who make our coffee.
Conserving energy in our roasting and administration facilities on the Mendocino Coast.
Meet the Thanksgiving Coffee Team at the Conference
We can’t wait to serve our coffee to the movers and shakers at the Green Festival! We’ll be situated in the food court, for easy access to caffeine during the conference. We would love to meet you all, so please stop by.
Come discuss green living with us, and order your eco-conscious holiday gifts for your friends and family! We will ship when the time comes. Solve your gift giving this year with our Roaster of the Year winning coffees.
We’ll also be giving away three coffee trees at the event, so be sure to stop by to enter your name in the drawing.
Don’t have a ticket just yet? Don’t worry, we have extras. Contact us to put your name down for a free ticket, courtesy of Thanksgiving Coffee Company.
We are beyond excited to announce that we have been chosen as the 2017 Macro Roaster of the Year! This prestigious award is chosen through a vigorous process by Roast Magazine, and we are so honored to have been selected.
Pictured Below: The Thanksgiving Coffee team outside our Fort Bragg headquarters
Roaster of the Year Selection Process
The selection process at Roast Magazine is truly impressive. In order to apply, the team at Thanksgiving Coffee compiled a 30 page booklet, outlining some of the most fascinating aspects of our company:
Pictured Below: CEO Paul Katzeff at the original headquarters in Noyo Harbor
Choosing the Coffee: Blind Tasting
Being Roaster of the Year is not just about what we’ve done or where we came from… it’s about the coffee. After choosing the finalists from the information submitted to them from coffee roasters around the globe, Roast Magazine does a blind taste test.
Pictured Below: Roastmaster Jacob Long in the Roastery
For this test, they asked each finalist to submit three roasts, and our roastmaster Jacob Long made the decision:
“This is an international competition, we were competing against the best artisan roasters from around the world. With so many great coffees to select from, I chose to present the judges with a few of our freshest coffees with amazing flavor profiles, vibrant and rich Kenyan Peaberry, floral Ethiopian Gedeb, and the beloved fruity-chocolatey Paul’s Blend.”
These coffees were sent to two separate cupping labs for the blind tasting. The judges at these labs scored all of the coffees presented by the finalists, and then combined those with the scores from the written submissions. The top rated coffee company is then selected as Roaster of the Year.
Pictured Below: Vice President Jonah Katzeff accepting the award at Let’s Talk Coffee
We want to say THANK YOU to our fans, our friends and family, and everyone who has supported us over the 44 years of coffee roasting. This is such a huge honor, and we can’t wait to share even more of our coffees with the world over the next year!
Announcing the Expansionof the Dian Fossey Gorilla Fund International Partnership.
Lone silverback Mizero
Thanksgiving Coffee Company has just renewed our commitment to help protect the last remaining 880 mountain gorillas, support the people of Rwanda, as well as offer a great coffee.
For more than 10 years Thanksgiving Coffee Co. has supported the Dian Fossey Gorilla Fund by raising over $58,000 for their gorilla conservation work, and now, we have just pledged to continue this support with a new contract dedicated to this inspiring partnership.
In 2004, Thanksgiving Coffee began to work with the Dukunde Kawa Coffee Cooperative in Rwanda, and the Fossey Fund, as a way to help strengthen community development in a post genocide country.
Together with the Fossey Fund, we offered support to the Rwandan farmers as they developed sustainable alternatives to logging and poaching, which are two of the largest threats facing mountain gorillas today.
The Fossey Fund has almost 50 years of gorilla protection and conservation history in Rwanda. They are committed to promoting continued research on the gorillas and their threatened ecosystems and to providing education about their relevance to the world. We are honored to work with them and greatly look forward to this continued work. Learn more
“The Fossey Fund believes in protecting gorillas and their habitat by creating better choices for people and supporting the development of a sustainable economy in Rwanda.” Tara Stoinski, Ph.D.-Fossey Fund President/CEO and Chief Scientific Officer
A sustainable economy is essential to the success of this program. We want the next generation to thrive. It has only been 21 years since the fabric of the Rwandan society was torn apart by civil war. The destruction of infrastructure and the severe depopulation of the country crippled the economy. One way that we have been able to offer help to the people of Rwanda is with our ongoing support of the Dukunde Kawa Cooperative.
This Cooperative was formed in 2003 with help from the Rwandan government and the USAID-funded PEARL Project (Partnership to Enhance Agriculture in Rwanda through Linkages). Since then, Thanksgiving Coffee has worked with Dukunde Kawa on a variety of social, economic, and environmental projects aimed at improving the quality of the farmers’ coffee and strengthening the Cooperative, and the benefits it offers to its members. Thanksgiving gives a $.20 per pound Fair Trade premium directly to the Coop for development of community benefit projects, with no strings attached. Read more here
The Dukunde Kawa Cooperative is where the Gorilla Fund Coffee comes from, and they produce one of the most elegant coffees in the world. The cooperatives coffee has won the Rwanda Cup of Excellence 6 years running.) This community of farmers, collectively known as Musasa, has an average of 1 acre each. Their average yield per farm is 500 pounds of coffee, and the average family size per farm is 9 people. Each one of these two thousand small farms produces coffee, and that coffee is the economic lifeblood for their community.
With the purchase of this coffee from The Coop, Thanksgiving is able to help the farmers feed their families, offer shelter from harsh elements, and give them a livelihood that grows year after year. With every package of Gorilla Fund Coffee that is purchased online, Thanksgiving Coffee donates to the Dian Fossey Gorilla Fund International to help their vital work. If you would like to help the mountain gorillas, help the people of Rwanda, and drink delicious coffee, you can, right here.
“When you realize the value of all life, you dwell less on what is past and concentrate on the preservation of the future.”
On Tuesday February 2nd, 2016 Thanksgiving Coffee Company hosted the first Bee Bold Mendocino Advisory Committee meeting.
The goal is to make Mendocino the first “Bee Friendly” County in California.
The meeting began with introductions all around.
Top row left to right – Paul Katzeff – CEO and Co-Founder of Thanksgiving Coffee Company, Tanya Wyldflower – Coastal Bee Keeper, Lavender Cinnamon – Community Development for Thanksgiving Coffee Company, Joan Katzeff – President and Co-Founder of Thanksgiving Coffee Company, Elmer Whaley – Community Environmental Activist, Betty Lou Whaley – Coastal Bee Keeper, Erin Arnsteen – Pollinator Friendly Gardening, Parducci Vineyards, Jess Arnsteen – Manager of Edible Ecosystem for Parducci Vineyards.
Bottom row from left to right, Tim Ward- Farmer and Director of Fundraising and Programming at the Grange Farm School, Sakina Bush – Mendocino Farmers Market Manager, Miles Gordon – Mendocino Food Policy Council, CA Food Policy Council, David Martinez – Winnemen Wintu Community Activist, Anna Marie Stenberg – Mendocino Community Activist, Cornelia Reynolds – Noyo Food Forest Executive Director,
(Not Pictured: Kate Frey – Sustainable Gardens, Co – Author of “Bee Friendly Gardens”, John Schaeffer – President and Founder Real Goods, and Michael Thiele – Gaia Bees.
After our introductions, which included a delicious local honey tasting, 3 main areas of focus were identified.
Policy on pesticide use in Mendocino County. Address the use of Round Up and neonics.
Education/Public Awareness of the plight of bees in Mendocino County.
Planting and providing forage for pollinators and bees in Mendocino County.
At our next meeting we will be defining what we want to accomplish, how to do it, and the desired outcome.
John Schaffer from Real Goods will host the next Bee Bold Advisory Committee Meeting in March.
We are extremely grateful to everyone who came and is willing to work towards a better future for the bees in Mendocino County!
“Evolution isn’t random. We all work together. The act of working together IS the evolution. Cooperation between us accelerates development of each species. The way we hold and support ourselves and each other advances our shared evolution” The Song of Increase
Back in 1978 (that’s thirty eight years ago) I was just beginning to learn about coffee. I spent the first six years getting comfortable with the fire and heat it took to convert it from a tasteless seed into a toasted reddish brown carrier of comforting flavor.
Then I turned my focus to understanding the botany and chemistry of this magical “bean.” One of the first things I wanted to know was what made my coffee so much better then every canned coffee on the shelf.
Back then, a one pound can of Folgers or Martinson’s cost one dollar. My coffee, packed in a clear bag, closed with a twist tie at the top, was $3.50 per pound. I wondered, how could those big coffee companies turn out coffee at such a low price?
Back then there was not a lot of intellectual conversation about coffee in print or on the web. (There was no web, the closest thing to it was The Encyclopedia Britannica.) Coffee was an unsophisticated cup of Joe and not much more. There were no “to go” cups. You didn’t see people walking in the streets, or driving cars with cups of coffee in there hand. Cars didn’t have cup holders yet. Cane sugar found its greatest use in coffee and there was no such thing as corn syrup in packaged foods. It was a simpler time, a time before craft beer, and when people smoked in restaurants.
My investigation led me to Robusta coffee vs. Arabica Coffee.
Back then Every coffee company said their coffee was “Mountain Grown,” an indication that it was High Quality with “Deep, Rich” flavor. But it was pretty much a lie. The canned coffee was basically the lowest grades of coffee they could put into the mouths of unsuspecting and gullible American consumers. The truth was that the major portion of the canned coffee blends was coffee from a variety called Robusta, and Robusta was really cheap coffee with a rough, leathery flavor with wood notes and an ashy dry finish. But it had a heavy body and packed a punch that my coffee did not come close to.
So what was going on here? I was roasting Arabicas, and they were blending in Robustas with their Arabica’s to lower their cost. Robusta was all about volume and price. Arabica was all about flavor. The difference between Specialty Coffee and the 300 year history of coffee leading up to 1978 was the focus on Arabica varieties and the disdain for the Robusta variety.
The botany of these two varieties was very different. Although a raw coffee bean is known to have over 1600 chemical compounds, we tend to define coffee by its caffeine content. (Did you know coffee is 20% coffee oil by weight?) I learned that Robusta varieties have 2.5 -3 times the caffeine as Arabica varieties. I learned that caffeine is a waste product of photosynthesis and is stored in the plant only because the plant, unlike the animal kingdom, can not get rid of its waste. So there it is. And being water soluble, it is not destroyed by the high heat of roasting, and comes out into the cup when coffee is brewed.
So why do these two varieties produce such different levels of Caffeine?
To get to the answer you need to know that the two varieties do best in different environments. The Robusta variety likes the lowlands where the sun is hot, the air is heavy and moist, and the ground is rich in alluvial soils. The Arabica variety loves the cool dryer climates of the high country between 3,000-6,000 ft above sea level. Here the soils are young, with a very thin layer of topsoil, the ground is cool and the forest shade trees are essential for the light sensitive leaves of the Arabica tree.
Photosynthesis is the process by which the plant takes in sunlight (energy) and along with the soils nutrients and water, converts these assets into food. In this case, into coffee berries which contain two seeds and a whole lot of sweet juicy pulp that surrounds them. The seeds are the way the plants reproduces itself, and in the two different environments that these varieties call home, the seeds wind up with different amounts of Carbohydrates (food) and Caffeine (waste). Why?
Germination risk is the reason. The tree evolved to maximize its chances for survival.
When a coffee tree drops its berries at the end of a growing season, it wants the seeds to have a high success rate, meaning it wants its seeds to germinate. In the case of the Arabica variety, high up the mountainside, the conditions for germination and young seedling survival are slim. The soil is dry and cool , and the rainy season is six months after the seeds are ripe and fall from the tree to the ground. The tree knows that it might be a while for the conditions to become perfect. So it prepares the seed by being very efficient with its photosynthesis.
It produces more food and less waste for each seed. High carbs for the long wait and for energy for sprouting under difficult conditions. The Robusta tree does not waste its energy on producing a lot of carbs for the seed’s germination energy because it knows that the soil is warm and moist, and that the nutrients are there in the soil to feed the plant in its sprouting stage. Why waste energy on producing long chain, complex carbohydrates? So the energy goes into the production of Caffeine.
I like to think of the Robusta as a Buick that will operate without being highly tuned and the Arabica tree as a Ferrari that will not run unless it is highly tuned.
Hardy Robusta – Fragile Arabica. Arabicas taste better because they have the need to put food in the seed. That food is a complex starch that under high heat, breaks down into simple sugars which caramelize and produce the flavor of coffee. Robusta has starch to convert to sugar in the roasting process and thus, it is less sweet. Now, caffeine being one of nature’s most bitter substances, adds a distinguishing bitterness to coffee- and 3 times more in Robusta. Arabica coffees have less caffeine, and more carbohydrates so it is sweeter and less bitter. The major negative in Robusta, Caffeine, becomes a positive when you forget the flavor and use it for the speedy pick-up that its caffeine gives the drinker.
In 1978 Thanksgiving Coffee Company introduced Pony Express, “The Jackhammer of Coffee,” the start your day with a “Blastoff” drink.
It is natures natural five-hour power shot. It will make your heart race, it will keep you on your toes, and if you want to stay awake, you will stay awake!
Today, Robusta coffees are quite a bit more flavorful, mostly because the way coffee has evolved over the past 35 years. Flavor counts for value, and value means higher price. When I first created Pony Express, the flavor was metallic with a petroleum aftertaste. It was rough and not to satisfying. Today, our Robusta comes from places like Cambodia, Thailand, and the Philippines. It is clean and has a flavor that will take you back to a time when coffee was “Just a cup of Joe”, but this time, you might just develop a taste for it and never look back.
In 2015, Thanksgiving Coffee became a B Corporation, joining a global community of socially and environmentally progressive businesses.
What’s a B Corp?
B Corps are leading a global movement of people using business as force for good. They use the power of business to solve social and environmental problems. B Corps are for-profit companies certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency.
Today, there is a growing community of more than 1,550 B Corporations 42 Countries 130 Industries 1 Unifying Goal: to redefine success in business.
Why did we become a B Corp?
Thanksgiving Coffee has been a longtime advocate of sustainable business practices. We pride ourselves on our long standing work with farmers at origin, investing in social justice and environmental projects, Fair Trade and Organic and biodynamic coffee growing methods. We constantly evaluate our decisions based on their social and environmental impact. B Corp certification seemed like a logical step for us, to join others who operate under these same principles .
We first looked into B Corp Certification because we felt the community reflected our company values, and because we wanted to formalize our membership in the socially and environmentally progressive business community. It’s a simple way of expressing our values to our staff, customers, partners and suppliers. We’re proud to be a part of this movement.
B Corp is to business what Fair Trade certification or USDA Organic certification is to coffee. Inc Magazine calls B Corp “the highest standard in socially responsible business.”
To become certified, we underwent the B Impact Assessment. This is conducted by B Lab, a 501(c)3 nonprofit that serves a global movement, “People using Business as a Force for Good.” The assessment shows how a company performs against dozens of best practices on employee, community, and environmental impact.
Once our score was reached, we can then compare and learn how to improve the way we conduct our business for the future. This was a great opportunity to see how we stand and where to set our goals on where we want to be.
The second component to this is our company’s legal status, ensuring that we can justifiably incorporate social and environmental values into our business decisions without risking legal action from our shareholders. This is done by becoming a Benefit Corporation and changing the articles of incorporation.
Finally, we made it official by signing the B Corp Declaration of Interdependence:
We envision a global economy that uses business as a force for good.
This economy is comprised of a new type of corporation – the B Corporation – Which is purpose-driven and creates benefit for all stakeholders, not just shareholders.
As B Corporations and leaders of this emerging economy, we believe:
– That we must be the change we seek in the world.
– That all business ought to be conducted as if people & place mattered.
– That, through their products, practices, and profits, businesses should aspire to do no harm & benefit all.
– To do so requires that we act with the understanding that we are each dependent upon another & thus responsible for each other & future generations.
We won’t stop here. We’ll continue to make strides to improve scores where they’re less than the median, and maintain our practices that are already high. After 2 years, we’ll need to re-certify and prove that we’re still worthy of B Corp status.
Thanksgiving Coffee Company has created Bee Bold Coffee, made a commitment to our bees, and is ready to share it with Mendocino.
In October, Ukiah Natural Foods Co-op (UNF) had their grand re-opening. After 39 years they remodeled their store, and we thought it a perfect time to introduce Bee Bold Mendocino, a local movement to save the bees. So Paul Katzeff, Co-Founder & CEO (pictured in the middle), Jonah Katzeff Vice President (below right) , and myself, Lavender Cinnamon, Community Development (below left), all went to UNF to represent Thanksgiving Coffee and share our commitment to the bees.
Bee Bold Mendocino came about when Friends Of the Earth (FOE) asked Paul for a donation. He offered instead to create a source of ongoing support for their environmental work. As the partnership began to take shape they said, “help us fund our Bee Bold project “. Paul did just that and created #Bee Bold Coffee. The project went straight to his heart, and so did the bees. (link)
When I joined Thanksgiving Coffee Company this past year, this partnership with FOE was just taking flight, and it took hold of my heart as well. It has instilled in me a deeper understanding for this delicate balance of life that we all share, and inspired me to become a steward of the bees. “Everything the bees do is about relationship with one another. The story of colony collapse is a story of how the relationships have been broken, contaminated, or subverted. It is a story of ignorance, thoughtlessness and selfishness- qualities we humans bring to far too many of our relationships, from the most personal and intimate, to the most global and insitutional” Jacqueline Freeman – The Song of Increase(link)
There are many factors at play regarding the health of the bees, however the three main reasons for the decline in the bee populations are; systemic pesticides – neonicotinoids, malnutrition, and disease/mites. The latter being a result of the first two; if your system is poisoned and not properly nourished, your susceptibility to disease is drastically increased. (link) This is what modern farming practices are doing to the health of the pollinators. If we do not learn from this now and change the way we relate to our food, we will not have healthy food left to eat. The simple truth is, do not poison the land, do not poison the water, use the plants as medicine, and grow healthy nourishing food.
As an advocate for Mendocino’s bees, Thanksgiving Coffee Company is committed to educate, gather support from our community, and create an advisory committee to pass a local ordinance that will ban these neonicotinoids (bee killing pesticides) within Mendocino County. This is why we said “yes” to be a part of Ukiah Natural’s event. This is why Thanksgiving Coffee joined the movement to help save the bee population, and this is how Bee Bold Mendocino was created. (link)
There is no way to do this alone. We need to work with the knowledge of those who are already engaged with bees and pollinators. So, we reached out to the community to join us, and we had a wonderful response that included; 2 local bee keepers, 2 farmers, and a table set up to create your own pollinator seed balls.
Our beekeepers came from inland and the coast. Jonathan Hunt (on left) is part of the 4-H bee keeping program in Ukiah. He contacted me and said he would love to come participate. He brought with him his delightful enthusiasm and knowledge of bee keeping, as well as some wild crafted seeds he had collected for people to take and plant.
Elliot Brooks (on right) came with a top bar hive, he had built himself, and his entire bee keeping gear. He also brought some of the honeycomb from his hive that the bees had made for people to see, and touch the magic of bees wax. It was an absolute delight to spend the day with them.
With the help of UNF a table was set up for people to come, get their hands dirty, and help create pollinator seed balls. These pollinator balls included: clay, fertilizer and native wild seeds. They are a way to help provide the necessary diversity of food sources the bees need for optimum health. Once you made the seed balls, you could to take them home for your own yard, or throw them into an open field or empty yard.
This idea for the pollinator seed ball table came from Tiffany at FOE when asked for suggestions on how to engage children into the wonderful world of bees. We all thought this was a great way to offer a hands on experience .
These seed bombs originate as a fun and friendly tactic for “guerrilla gardeners” to throw balls of seeds and fertilizer into fenced-off spaces that are otherwise neglected, or land in zoning limbo. We wanted to offer something for people to take home that can make an immediate difference. It was wonderful to see the hands of so many people making the seed balls, knowing that they will offer a great food source to our bees.
Speaking of dirt and seeds, Tim Ward joined us. He works as Director of Fundraising and Programming at the Grange Farm School. I came across their website when I was doing research on different organizations in Mendocino County we would like to help and to promote their work. It was very exciting to discover this school right here in Willits dedicated to “improve agricultural literacy, food security, and ecological stewardship in our community and beyond.” I love how they teach someone to be a complete farmer, taking into consideration all of the skills one needs to be a sustainable food producer. (link)
The School began in 2014 and operates on 12 acres of the Ridgewood Ranch, and is supported by a wide network across the region, state, nation, and world!
The Farm School recognizes the immediate need to train the next generation of farmers to support themselves, with a focus on production and distribution methods that emphasize long-term environmental responsibility.
The School builds on the rich agricultural heritage of Mendocino County and the Grange in its diverse and holistic educational programming for farmers, aspiring farmers, and youth. The Grange has been dedicated to serving the cooperative farming movement since 1867! And yes, the Grange Farm School cares for our bees, and cooperation, which is an amazing skill the bees teach.
We would be remiss if we did not have representation from the wineries. Mendocino County has over 17,000 acres of vineyards. It is essential that we help educate the vineyards and those who buy wine to the importance of the bees, even if grapes themselves are wind pollinated. Today 25% of Mendocino vineyards are growing certified organic grapes, with the Frey family’s winery being the first Organic winery in Mendocino County, and the Nation, back in 1980. If your wine is not organic, please ask if the winery uses neonicotinoids on the grapes. Help educate the wine industry on how to help keep our pollinators alive.
We had the pleasure of Mendocino County’s oldest winery joining us,
Parducci Wine Cellars (Certified organic). They understand the value and benefit of the bees. Jess Arnsteen came with Erin Ravin to share their organic, pollinator friendly practices. Parducci was the first carbon neutral winery in the country (2007) and in recognition of their continuing dedication to social responsibility and environmentally sound practices, they received California’s highest environmental award, the Governor’s Environmental and Economic Leadership Award. They are also leaders in water reclamation and water-conservation program.
Jess works as Manager of Edible Ecosystems where he tends his flock of sheep, and a 15-acre garden that feeds over 60 employees from Parducci . Jess is very involved with the chain of pollinator to food, he understands the importance of our pollinators and came with arms full of pollinator food/flowers to share with us. (link)
The entire event was a true pleasure, from the collaboration with Ukiah Natural Foods Co-op, who have been one of our loyal customers for over 38 years. It just felt like home.
Pictured here is Mary Anne Cox, Ukiah Natural’s Marketing Manager (on right) she was a real treasure to work with, and Lori Rosenburg (on left) Ukiah Natural’s General Manager was a wonderful host. We were graciously welcomed by the entire crew from UNF.
“Ukiah Natural Foods Co-op was incorporated in 1976. By serving the needs of our diverse membership, we have grown through the years. Our current store has more than 6,800 square feet of space, and we serve over a thousand shoppers each day.”
It seemed only natural to introduce our #Bee Bold Coffee at their re-opening event, as we work together towards the health of our community and our bees in Mendocino. If you are in Ukiah go on in, say hi, and pick up some of the #Bee Bold Coffee in their store.
Our most recent and exciting news since this event, is that Noyo Food Forest has joined us as the fiscal sponsor for Bee Bold Mendocino.
The Noyo Food Forest is a non-profit that grows community, as they say “one garden at a time”. They teach the value, and satisfaction of growing one’s own food, while giving support to local food sovereignty and independence. We are extremely grateful to Noyo Food Forest for all of their wonderful work. (link).
I leave you with one more quote from The Song of Increase.
“Evolution isn’t random. We all work together. The act of working together IS the evolution. Cooperation between us accelerates development of each species. The way we hold and support ourselves and each other advances our shared evolution”
Deep and immaculately sweet, with notes of ripe cherry and golden raisin.
Ethiopia is known as the birthplace of Arabica coffee. Centuries of production and perfecting methods of preparation have produced brilliant results. This fine Ethiopia Yirgacheffe coffee is sourced from family-owned farms organized around the Worka Cooperative located in the southern district of Gedeb, Ethiopia. The Worka zone encompasses the highest altitude coffee cultivation area in the entire country of Ethiopia, resulting in a stunningly unique flavor profile.
The Worka Cooperative was established in 2005 and currently has approximately 300 members. In 2005, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.