There is special magic found in the wondrous process of honey. The dedication and unique skill of these extraordinary pollinators is a true wonder. This golden “ambrosia” of vitality and health is the result of a tireless collaboration of specialists capable of exceptional chemistry. So what is that mysterious process, and how do these honeybees produce this amazing life-sustaining liquid gold?
First, we must enter into the very heart of the flowers. As we learned in the Ancient History of Pollination, this is where the nectaries are created. The flowers offer up their sugary liquid to the bees with added mutual benefit for both. Mutualism is believed to be one of the most common ecological interactions in communities throughout the world. The forager bee drinks and fills their special honey stomach full of nectar and makes a beeline home.
Upon arrival to the hive, the nectar is transferred from one bee’s stomach to another in a process of regurgitation. With each transfer, a special bee enzyme (invertase) is added from each bee via the honey stomach. This is done repeatedly until the optimal viscosity is reached. Then the golden liquid is poured into a hexagon cell to be fanned on my rapidly beating wings. With 80% of the water content evaporated out, the hexagon is sealed with wax and set to cure into honey. This is now a supersaturated solution that contains over 180 components.
This “super” solution provides food and energy for foraging flights. To produce one pound of honey, it takes over 2 million flower visits, or roughly 55,000 miles flown. Nectar is gathered from a diverse array of sources helps maintain healthy immune systems.
The magic of honey is in the diversity of its unique processing and results in a multitude of benefits. From the extremely vast healing properties of honey, to the essential role the honey-making plays in the entire ecosystem of our food systems, honey is a sweet liquid reminder of the beauty of life itself.
How to Store your coffee to keep it fresh and as tasty as the day it was received
Staling is caused, in order of most harmful to least harmful
Exposure to air (Oxidization)
Exposure to heat
Exposure to moisture
Exposure to light
Roasted Coffee beans are composed of approximately 800 organic chemical compounds. Many of these organic compounds create the flavor you love.
There are sugars, alcohols, acids, Ketones, Aldehydes, minerals and all sorts of volatile flavonoids and antioxidants. When these organic compounds are exposed to air, many of them will combine with the Oxygen, forming new organic compounds that don’t taste good. The coffee becomes flat, losing its brightness and personality. This doesn’t happen immediately– it begins when you open a vacuum packed bag and the process continues on for about a month. The great flavor of high-quality coffee lasts longer at first but their fall over the cliff is more dramatic then lesser coffees. This is because the taste of lesser coffees when fresh often resembles stale coffee.
1. Don’t open the vacuum bag until you are ready to use its contents.
2. Close the bag and within the first three days, transfer the coffee into an airtight container. No need to purchase an expensive kitchen accessory. Just use a quart mason jar and seal it with a lid.
All chemical reactions are speeded up by heat, so we want to keep the coffee at a low temperature. That will go a long way in saving the flavor.
Oxidation can be slowed down or speeded up. Temperature is the factor and since Staling is caused, essentially, by oxygen combining with other compounds, we want to keep the beans cool but not frozen.
1. Store your sealed container in a cool dark pantry or in the refrigerator. If you have ordered a five-pound bag, you will need five quart-sized jars and lids.
2. Cool is better than room temperature. Since warm air rises, store your sealed containers on your lowest shelves.
Your coffee beans are pretty devoid of moisture. When we put green raw beans into the roaster they are about 11% moisture. When they exit the roaster after being at high heat (400-465 degrees) they are really dry. But like a dry sponge, they will attract moisture from the air. This is Osmosis. Moisture softens the beans and further enables organic compounds to combine and change, reducing flavor and speeding up the oxidization process.
1. Do not store the beans in the original vacuum packed bag for more than a few days unless you have a heat sealer. Moisture creeps into the bag easily, and even more when it is in the freezer or refrigerator.
2. A sealed container is the answer to moisture.
It takes an awful lot of light to make coffee stale; if you address the air, heat, and moisture issues, then the light will become a small factor. On it’s own, in my experience, light alone will take a long long time to damage coffee beans. However, if coffee beans are exposed to prolonged sunlight, then heat becomes the primary culprit.
If you address the problems of Air, Heat, and Moisture correctly, then Light will have little effect on your coffee.
The best coffee is grown the traditional way— slowly, under a canopy of shade from taller native hardwood trees. Shade-grown coffees are carefully tended, harvested, and processed by people who know and love coffee, and who depend on it for their livelihoods.
Traditional shade-grown coffee really is a win for everyone: amazing coffee flavors, a fair wage for the coffee farmers’ hard work, and a lush natural habitat for migratory birds. So much good comes from a just cup of coffee.
The history of shade
By 1996, the United States forests had run out of hardwoods such as oak, ash, maple, cherry, and all the wild fruit and nut trees. These are important woods used in furniture making, home building, veneers for plywood, doors, window frames and a host of other minor but important uses.
The timber industry needed another source of hardwood, so they targeted the temperate rainforests where coffee was grown. The coffee tree is a shade loving plant that withers in the sun and needs shade to be a healthy producer of coffee fruit. Mahogany, and a dozen other hardwood varieties, were there for the loggers if only they could convince coffee farmers to cut down their trees.
The destruction of these native hardwood forests is a long story of deception. Governments, in collaboration with multinational corporations, set out to convince farmers to grow their coffee in the sun, claiming that yields would increase and incomes would rise.
Without the leaf litter from the big hardwood trees to fertilize the soil every year, oil based fertilizers would be needed. This is how the petrochemical companies became involved. Now with more sunlight reaching the ground, weed killers would become essential. This is how herbicide producer Monsanto became involved. Without the forest habitat for migratory songbirds, natural pest controls were lost. This is how the need for chemical pesticides became essential.
The big chemical companies found new markets and the timber companies gained new inventories of almost unlimited, inexpensive hardwoods. The coffee farmers paid for all this with higher costs, lower quality coffee, toxins entering the water supply, and a 90% loss of biodiversity on their farms.
At least half of all coffee grown in the northern neotropics has already been converted to full sun plantations
Preserving these precious jungle forests not only protects biodiversity, it’s also our greatest asset in mitigating the effects of climate change.
Based on years of scientific research, the SMBC has developed strict criteria for evaluating shade coffee farms. An independent, third-party inspector determines whether a farm meets these criteria or not. Only those farms that also meet organic certification standards are eligible to be certified Bird Friendly®.
Thanksgiving Coffee is proud to offer these coffees which are certified Bird Friendly®:
For the month of April, enjoy $2 off every package of SongBird Coffee.
Celebrate Earth Day everyday by helping to protect the complex jungle forests, all with your morning cup of coffee.
Athletes have long appreciated the many helpful properties of coffee. As a pre-race ritual, a hot cup of coffee gets the blood flowing and puts a spring in your step. After a hard workout, the capillary dilation effects of caffeine help aid in recovery, increasing blood flow to tired muscles. Here at Thanksgiving Coffee, we believe in the magic of coffee and we know that it can be so much more than just a morning beverage— it can be a true medium for change.
Zachary Friedly was born missing his right leg above the knee, but that has never stopped him from being a natural born athlete. Participating in wrestling, football and baseball, Zachary is now pursuing his dream of competing in the 2020 Paralympic games in Tokyo as part of the track and field team. His goal is to spread awareness for his new non-profit organization, The Mendocino Movement Project, whose mission is to provide prosthetics to landmine survivors and those suffering from limb loss in developing countries.
Thanksgiving Coffee was proud to provide coffee for the athletes at this year’s Fort Bragg Whale Run and sponsor Zach for his very first 5k race. A fundraising event for the local Soroptimist group, the Whale Run celebrated it’s 35th year on the town’s brand new coastal trail.
With support from Thanksgiving Coffee’s Brand Manager and accomplished marathoner, Marchelo Bresciani, Zach ran his farthest distance to date. As a world class sprinter, Zach never imagined how much he would enjoy the 5k distance and seeing just how far he could go. Now, he is pursuing more events and 5k races around the country to share his story and promote movement throughout the community.
A recipient of this year’s Challenge Athlete Foundation Grant, Zach is gearing up to receive a new leg later this month. He can’t wait to hit the ground running and start posting new personal records.
Thanksgiving coffee is proud to support Zach and his efforts to bring the Mendocino Movement Project to life. Follow him on his adventures this summer and keep an eye out for a special package of Mendocino Movement Project Coffee in the months ahead.
Shade Coffee looks like this: grown under the canopy of indigenous trees. The white barked taller trees are commonly known in Central America as “Inga”. They are great for coffee because they not only provide shade for the trees, but also habitat for biodiversity and leaf litter for soil nutrients. Leaves decaying on the forest floor is natural fertilizer. An additional benefit comes from the tree being “leguminous”, meaning its roots deliver nitrogen to the soil, further reducing the need for oil based fertilizers.
This environment is perfect for the cultivation of organic coffee. This site is located in Northern Nicaragua and is typical of the Mesoamarican Rainforest that stretches from Panama thru Costa Rica, Nicaragua, Honduras, all the way up to the Yucatan Peninsula. These forests are the home of Black Panthers and the National bird of Guatemala, the famous Quetzal. The trees are full of birds and Howler Monkeys and hundreds of species of orchards. At the higher elevations, coffee trees reflect the quality of this forest in the flavor of their fruit, and finally, in your cup.
When you taste coffee from regions like this, you are experiencing a message from the forest spirits. The expression, “There is magic in this package, only you can let it out” is derived from a walk through this place that I took with my good friend Byron Coralles long ago.
In late 2014, Roastmaster Jacob Long was touring the Thanksgiving Coffee warehouse with a new employee, brand manager Marchelo Bresciani. Educating him on various green coffees stacked high on pallets, Jacob told Marchelo where the coffees had come from, the farmers and what time of year the coffees are freshest. Finally, he pointed out one particular sack of coffee.
Farmers in Nicaragua, he explained, were sending farm specific micro lots, as opposed to blended sacks of co-op beans. The quality of the coffee from this farm was so striking, that it shouldn’t blended. It would be a shame to lose it’s unique flavor. This coffee, though there was only one sack, was good enough to stand on its own. This coffee had something to say, and it was a micro-lot worth sharing with our customers.
That was how the Roastmaster’s Select Coffee came to be.
Roastmaster’s Select Coffees are a carefully developed monthly selection, roasted in small batches using only the freshest beans at peak flavor. Each month, members are encouraged to record their thoughts and impressions about each selection and country of origin with the informative cupping cards included in every box.
Over time, the Roastmaster’s Club evolved to exclusively showcase single origin micro-lot coffees. Some come from unique and surprising locations, like Nepal, Laos or Malawi. Others represent the highest quality beans from well established sources, such as Byron’s Natural from Nicaragua or the ever popular Ethiopian Yirgacheffe.
Shhh! It’s a Secret
The added fun of club membership is the surprise of not knowing what’s inside until you open the box. Is this month’s coffee from Mexico or Tanzania? Java or Guatemala? It could be unique beans from remote locations, or the highest quality of a favorite varietal. Every month, the Roastmaster’s Select Club Members are guaranteed to receive a box of awesome coffee.
Join the Club
Curious to know which coffee has been chosen for the 50th Edition of the Roastmaster’s Select? Sign up this month to find out! As a club member, you will have exclusive access to the finest selection of coffees, many of which have gone on to become award winning products. In fact, 2 out of the 3 Roaster of the Year winning coffees, the Kenya Peaberry and the Ethiopia Gedeb, were first released as Roastmaster’s Club Selections.
If you’re looking for just the right gift for the coffee lover in your life, or to add some spice to your coffee routine, a membership in the Roastmaster’s Select Club is guaranteed to please.
So what are you waiting for? These coffees are only available to Club members. Join the Roastmaster’s Select Club today. Don’t miss out on the opportunity to have Thanksgiving Coffee take you on a coffee tasting journey around the world, cup by cup, all from the comfort of home.
Every month, members of our Roastmaster’s Select Club have the opportunity to sample fresh and unique micro lot coffees from all around the world. In 2018 we were proud to showcase a diversity of coffee flavors from Ecuador, Mexico, Malawi, Sulawesi, Tanzania, and more. Now, for a limited time, join the members of the Roastmaster’s Club in exploring the taste of Indonesia’s Flores Green Dragon coffee.
Here there be Dragons
In the Indochina sea, south of the equator, lies the Malay Archipelago island chain. Rich volcanic soils and dense rain forests host a variety of life, including the largest lizards on the Earth: the famous Dragons of Komodo. It is no wonder why the islanders of Flores would name their unique style of coffee “Flores Green Dragon”.
On the upland plateau of Flores Island, nestled against the Mt. Inerie volcano, Green Dragon coffee is harvested and processed in the town of Bajawa, home to the Ngada people. Flores Island coffee is often sold in local Jakarta markets as commercial grade ‘Sumatra’, but the traceable supply of branded Flores Green Dragon ensures more value finds its way to the growers of this exotic coffee, playing a vital role in the local economy.
Coffee from Indonesia
The species of coffee that make up Green Dragon are Typica, Tim Tim, and Linie S 795 (locally known as Jember). Jember is a cross between Kent, a typical mutation, and S288, a naturally occurring C. arabica and C. liberica hybrid. Developed in India, it is known for being one of the first varieties to be highly resistant to coffee leaf rust. Harvested between June and September, the coffee is pulped with minimal water, dried to roughly 35 to 40% and then wet hulled in a process called “Giling Basah.”
Altitude Grown: 1200-1700 meters
Processing: Semi-washed (pulped natural, wet hulled and unpolished)
Cooperative: Bajawa smallholders
Region: Ngada Regency, Flores Island, Indonesia
Milk chocolate, heavy body, herbal notes.
Now for a limited time, you can order a package of Flores Green Dragon and taste it for yourself. This special micro lot coffee will only be available until March.
Don’t miss out on a chance to try amazing flavors from all over the world. Join the Roastmaster’s Select Coffee Club, and get first access to exclusive micro lots and rare coffees.
Es·pres·so – /eˈspresˌō/ noun: espresso; plural noun: espressos; noun: expresso; plural noun: 1. strong black coffee made by forcing steam through ground coffee beans. from Italian (caffè) espresso, literally ‘pressed out (coffee)’.
The Upsetter Espresso has been named a Good Food Award Winner, and it seems like a great time to talk about espresso roasts and perhaps clarify what that means. So let’s start with the basics:
What is espresso?
Espresso is coffee of Italian origin, brewed by expressing or forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso generally has more body than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids which gives it a satiny mouthfeel, and has crema on top, which is a foam with a creamy consistency. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè, latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.
What is an espresso roast?
Espresso is both a coffee beverage and a brewing method. It is not a specific bean, bean blend, or roast level, though it is more finely ground. An espresso roast is simply a way of roasting any green coffee with the intention of it tasting good brewed as espresso. Any bean or roasting level can be used to produce authentic espresso. For example, in Southern Italy, a darker roast is generally preferred. Farther north, the trend moves toward lighter roasts, while outside Italy a wide range is popular.
By lightly roasting a blend of high quality coffee beans from three different countries of origin, our Roastmaster developed a new espresso flavor profile; one with deeper complexities than many darker roasts.
Can I use an espresso roast in my home brewer?
Yes! The Upsetter Espresso was judged for the Good Food award, not prepared as an espresso, but served like all the other contenders as a drip brewed coffee. A blend designed with the extraction process of espresso in mind will also taste great as a drip coffee, a pour over, a french press, or even cold brew.
Try Some Today!
Order a bag of the award winning Upsetter and taste the difference for yourself. Do you already love the Upsetter? Please leave a review to let everyone know why this cup of coffee truly stands out in a crowd.
“Behind the controls of the roasting machine, the roaster checks gauges, fiddles with knobs and valves, and works to perfect each and every roast. We’ve named our Upsetter Espresso after Lee “Scratch” Perry, known as “The Upsetter”. A Jamaican musician famous for his unusual remixes, he uses 8-track analog recordings to produce strange, unique, and beautiful sounds. Just as The Upsetter used reverb, volume, and pitch to perfect his mixes, we fiddle with the controls of our roasting machine to perfect the flavor of this unique espresso blend.”
– Jacob Long, Roastmaster
You might not appreciate the similarities between a studio artist working a soundboard and a coffee roaster fine tuning his machine. Yet both require a deep well of knowledge, a desire to manipulate layers of input, and an artistic vision for how all the various elements will finally come together into a finished product.
The Upsetter espresso stands out as a truly bold step for espresso: a lightly roasted blend of the finest coffees from all around the world.
Enticing notes of caramel and rich milk chocolate are complemented by hints of sweet citrus. Especially well suited for straight shots of espresso.
It took over a year to develop the balanced taste and complex flavors of this espresso. Instead of using coffee from a single origin, Roastmaster Jacob Long played up the complexities imparted by different varietals. This one-of-a-kind blend includes sweet, nutty tastes of Nicaragua, spicy notes from Congo, and the beautiful fruit-forward qualities of Ethiopian beans.
By keeping the roast light, the end result is nuanced and lively; presenting richer flavors and deeper complexity than most dark roasted, single origin espressos.
Award Winning Coffee
The Upsetter espresso beat out 170 other coffees in a double-blind taste test to win this year’s Good Food Award. The award highlights the superior flavor of our blended espresso while honoring our social and environmental responsibility.
More than just espresso
Don’t let the name fool you: just because the Upsetter is an espresso roast, doesn’t mean that it can’t be enjoyed as a drip coffee. French press, pour over, or cold brew, the Upsetter tastes great no matter how you prepare it.
For a long time, certifications for responsible practices and awards for superior taste have remained distinct – one honors social and environmental responsibility, while the other celebrates craftsmanship and flavor. The Good Food Awards recognizes that truly good food – the kind that brings people together and builds strong, healthy communities – contains all of these ingredients.
This year, Thanksgiving Coffee couldn’t be prouder to have been nominated alongside so many outstanding roasters with our one-of-a-kind light roast espresso: The Upsetter.
The winners of the Good Food Award for coffee will be distinguished by exemplary flavor – sweet, clean, well developed body, balanced acidity and phenomenal aromatics. To qualify for entry, roasters and coffee farmers must emphasize fairness and transparency from seed to cup. Acknowledging the difficulties of verifying farm-level sustainability efforts across continents, the Good Food Foundation again turns to third-party certification bodies for assistance in identifying beans eligible for consideration.
In order to be eligible for a Good Food Award, coffee entries must meet the following standards:
Roasted in the USA or US territories.
Beans must be certified through one or more of the following programs: NOP Organic, Fair Trade (FTUSA/Fairtrade International), SMBC Shade, Rainforest Alliance, C.A.F.E Practices, 4C/CAS – Global Coffee Platform, Demeter Biodynamic
To support the work of coffee growers, farmers and roasters around the world, roasters submitting more than one entry must be from different countries.
Members of staff, including our Roastmaster Jacob Long and CEO Paul Katzeff, will be attending the Good Food Awards event this weekend in San Francisco. Stop on by the Marketplace on Sunday to sample all of the amazing foods from producers across the country at Fort Mason in San Francisco. We hope to see you there.