I received this complex letter last week. It had many contradictions but the writer was obviously a coffee lover , so I took the opportunity to arm her with the basic principles of coffee selection that applied to her request. What follows is first her letter, then my response, and then my recommendation .PaulWe have enjoyed finding your website.We would like a recommendation for a blend:Not acidy. Don’t like a painful stomach by the second cup.Full bodied coffee. Tastes like it smells.Dark roast.No flavors (except coffee flavor) (It’s difficult to tell from your descriptions whether the flavor is added to the mix (like vanilla or hazelnut), or whether the flavor “tones” are just a means of describing the coffee au naturel.On your website, we only saw 12 oz bags. Do you have 5 lbs. bags? How much do they cost?Thanks for your helpNatalieDEAR NATALIE:THERE IS ALLOT TO YOUR REQUEST FOR A RECOMMENDATION SO LET’S TAKE MY RESPONSES ONE AT A TIME:WHEN YOU ASK FOR A COFFEE WITH NO ACIDITY BUT WITH LOTS OF FLAVOR, YOU ARE ALMOST ASKING FOR THE IMPOSSIBLE…ALMOST. A GOOD “MEDIUM” ROAST OF COFFEES FROM PLACES LIKE INDONESIA AND BRAZIL WHOSE COFFEES ARE NATURALLY LOW IN ACIDITY WILL GET YOU A LOWER ACIDITY, BUT ALSO, LESS BRIGHTNESS AND LIVELINESS IN THE CUP. COFFEES GROWN AT ALTITUDES LOWER THEN 800 METERS ALSO HAVE LESS ACIDITY. ACIDITY IS HIGHEST IN COFFEE IN THE LIGHTER ROASTS. THE DARKER THE ROAST , THE LOWER THE ACIDITY, IS A GENERAL RULE . YOUR PAINFUL STOMACH MAY NOT BE COMING FROM THE ACIDITY IN COFFEE . THE PH LEVELS OF LOW ACID COFFEES AND HIGH ACID COFFEES ARE NOT THAT FAR APART TO MAKE IDENTIFYING YOUR “PROBLEM” AS THE ACIDITY. IT COULD ALSO BE THE CAFFEINE BECAUSE THE HIGHER THE CAFFEINE, THE POORER THE COFFEE QUALITY IN GENERAL . IT IS POSSIBLE THAT YOUR PROBLEM IS THAT YOU ARE SUFFERING FROM THE POSSIBLE IMPACT OF POORER QUALITY COFFEE GOING INTO YOUR DIGESTIVE SYSTEM, AND OR, POOR ROASTING CRAFTSMANSHIP. COFFEE HAS OVER 1600 CHEMICAL COMPOUNDS BEFORE IT IS ROASTED AND ABOUT 800 AFTER ROASTING. LOTS OF CHEMICAL REACTIONS TAKE PLACE IN THE 14 MINUTES IT TAKES TO ROAST COFFEE , SO THE CRAFTSMANSHIP APPLIED DURING THAT SHORT PERIOD OF ADDING HEAT TO THE GREEN BEANS REQUIRES SOME DEGREE OF CRAFTSMANSHIP TO CONTROL THOSE CHEMICAL REACTIONS SO AS TO GET THE BEST OUT OF THE COFFEE THAT IS BEING ROASTED. ACIDITY IS MORE A MOUTHFEEL OR TASTE SENSATION(bright and lively) THEN LITMUS TEST NUMBERS.NO COFFEE TASTES LIKE IT SMELLS. YOU CAN LOOK FOREVER. THE AROMATIC VOLATILES ARE NOT TASTE FACTORS. Ninety-five % OF COFFEE AROMA IS LOST BEFORE IT GETS TO THE CUP. LOST IN ROASTING, GRINDING , AND BREWING NO MATTER HOW FRESH IT IS WHEN YOU GET YOUR COFFEE HOME AND INTO YOUR REFRIGERATOR . SO DREAM ON BUT DONT EXPECT OUR COFFEES TO GET YOU WHERE YOU WANT TO GO WHEN IT COMES TO THE AROMA/TASTE RELATIONSHIP.DARK ROAST ?????? THIS IS THE ANTI CHRIST OF COFFEE FLAVOR AND AROMA. IN DARK ROASTS 2/3 OF THE FLAVOR IS A REFLECTION OF THE DARKER COFFEE COLOR . THE NUANCES OF THE COFFEE’S FLAVOR ARE “BURNED OUT” OF THE COFFEE VIA COMPLEX CHEMICAL REACTIONS THAT TAKE PLACE AT THE HIGH TEMPERATURES COFFEE IS ROASTED AT.THE DISCRIPTORS (TONES AND NOTES ),ARE HINTS . DOES A BOTTLE OF ZINFANDEL HAVE BLACK CURRANT ADDED TO THE WINE ? NO , IT IS JUST A WAY THE WINE MASTER HELPS YOU OUT IN YOUR SEARCH FOR THE NUANCES PROFESSIONAL TASTERS CAN IDENTIFY EASILY BECAUSE THEY “TASTE ” EVERY DAY .WE SELL CONSUMER SIZE PACKAGES BUT IF YOU CALL OUR MAIL ORDER DIVISION AND ASK FOR SUSAN SHE WILL TELL YOU HOW TO ORDER FIVE POUNDERS ( MINIMUM IS 20 POUNDS PER ORDER. ) .Now for my recommendation :I recommend you try a medium roast Nicaraguan Maracaturra grown by our friend Byron Coralles, and our Guatamalan Vienna Roast. The two coffees are fabulous individually, but you can blend them (The Medium roast Nicaraguan for flavor and the Guatemalan Vienna roast for strength and complexity to create additional complexity ). No stomach aches here , guaranteed !Paul
I love to hear from people who have coffee on their mind. I get wonderful communiques and sometimes , real good leads on a great coffee that always has a story attached. The coffee traveler is open to the spirits. This has its merits . The road has many stories . Every road does. Which ones you carry home with you are not random accidents of fate, they are manifestations of your priorities, your focus and you might say, that a bit of your unconscious is in play as well. So here is one story that came to me and my reply.
Hello Paul,I recently visited Guatemala on a birding tour. One of our destinations was the beautiful Los Andes Private Nature Reserve. There, I spoke with the president, James E. Hazard, and learned of his family coffee and tea estate. I thought of Thanksgiving when he discussed the earth friendly and worker friendly practices implemented at the plantation. When I asked if he had extra capacity for additional customers, he assured me that he did. One of his customers is Starbucks(boo). If you would like to see more about the organization, the website is www.andescloudforest.org. And most importantly, the coffee is very good. If you have any questions, feel free to email or call me at work.Regards,James
I took this photo on my first trip to Guatemala in 1990. I was in search of certified organic coffee. Wandering around the countryside one afternoon near the city of Antigua a man with his sack of stuff came walking toward me on the dusty path we both shared for the moment.
I pulled out my camera to catch the man as he approached but I discovered that I had run out of film. I hurried to reload the camera as the man passed by. We greeted each other with smiles and then he was past me. I think he was Don Juan but I didn’t ask him if he would be my Shaman because I was afraid he would say , “yes son, come with me. We will talk to the Jaguars tonight and you will disappear into the stars”, or something like that. I felt I was not ready so a smile sufficed as he passed.
I loaded my camera and shot the photo. It has become one of my favorites.
When I was growing up in the Bronx in the 50’s my mom would stick three toothpicks into an avocado pit, balance the pit on the rim of a water filled glass, submerging the bottom half in the water. In a few weeks up would pop a plant with iridescent green leaves.
Today, 60 years later, I follow in my moms footsteps and plant coffee seeds in a 2 inch wide flower pot, wait 3 months for the seeds (beans) to pop up, and then nurture the seedling through three successive repottings into larger containers until the tree is 7 feet tall and producing thousands of beautiful red cherries.
Last month I received a letter from Woody Hastings . I gave a him seedling coffee tree back in the summer of 2006 . He took the gift seriously.
He wrote to me last month and sent along these photos by way of a “tree progress report . His letter inspires this blog entry.
I’m Woody, the guy you gave?/sold? a coffee plant to at SolFest 2006. You and I have crossed paths at SolFest ever since and I think a few times at GreenFest too.
Here’s what I look like…
Or maybe you recognize my wonderful wife June who works at Global Exchange.
Anyway, I wanted to show you a couple of photos of the fantastic coffee plant you gave me. It is now fruiting with about 20 cherries and I plan to roast them per your instructions at the last SolFest and have a cup of my own home grown, home roasted, home-brewed coffee! And the plant, which is about 3 feet tall…
Really just thought you might like to receive such a good progress report, and wanted to thank you for giving me this living thing that has brought me (us) so much joy and entertainment!
Happy New Year to you.
See you at SolFest!
PS, Almost forgot to mention, Mr. Coffee, as the plant is known, was dressed up with ornaments and served as our “christmas tree” this past December. What a hoot!I wrote back…….
I wonder if I can put your letter and photo on our website so other people can learn and see your success with the coffee tree, I am proud of you. You found the magic within you. I Thank you for the photos. You will need about 30 beans (15 cherries) for a cup of coffee. about 12 -15 grams) What is your cycle ? When does it flower and when are the cherries deep red? Where do you live?
Feel free to use whatever I sent you for your website, plus the following info too if you wish. If memory serves well, I think I first noticed the flowering in mid-summer, cherries emerged in the fall, and started turning red in December. Judging by the pace at which they are all turning deep red, I will have harvested them all before the end of February.
I live in Noe Valley, in the geographic center of San Francisco, west of the Mission, east of Twin Peaks. We have a tall east-facing window in our living room and that is where Mr. Coffee spends most of his time. You had told me that they like morning sun, and he gets a lot of it there. On nice warm days we sometimes put “him” out on our deck that gets a lot of sun. Only problem with that was that one day we put him out when it was very hot and a few of the leaves “burned.” The soil I potted it in is a mix of bagged planting soil and other soils from various plantings, plus a small amount of worm castings. I’ve fed it diluted worm tea from my worm bin about once every two months. I think that helped a lot. Since I have 20 cherries, it will be one strong cup!
I think the one thing we have been mystified by is how the blossoms could have been pollinated. I was happy to see the blossoms and figured they would just drop and produce nothing. So surprised and gratified to actually get cherries, but how does that work? Self-pollinating?
Tomorrow I will continue this blog with my Tips for growing coffee trees at home successfully . Look for EVERYTHING YOU NEED TO KNOW ABOUT GROWING COFFEE TREES AT HOME
Please join me in welcoming Maury Gloster; guest writer, friend, and coffee aficionado. Maury, his wife Ibby, and daughter Michelle, a freshman home from college on spring break, visited Thanksgiving Coffee after many back-and-forth emails, phone conversations, and calendar checks. It was great showing them the inside workings of Thanksgiving, and hearing their passion for the projects, movement, and future of global sustainability . Thank you Maury, Ibby, and Michelle, and to you – the reader of this post.
THE BEAN AND HUMAN ENTERPRISE: NOT JUST ANOTHER CUP OF COFFEE by Maury Gloster
Let’s be clear. My wife and I are coffee aficionados and our daughter is beginning to follow a similar path. It is not difficult to engage us in discussion about coffee, or drinking coffee, nor are we hesitant to try new varieties. We are long past the point when, during years of arduous education and training, coffee’s value proposition was its stimulatory effect. Now, it’s just simply pleasurable.
So, a few years ago, we Sacramentans found ourselves standing in front of a rack of Thanksgiving Coffee offerings in the Mendocino Bakery, deliberating about what would be best to choose for brewing during our stay in Mendocino. A fellow, recognizing our indecision, suddenly appeared from behind the food counter to engage us in conversation about a wide variety of topics, with all at least remotely related to coffee. That was one Paul Katzeff, owner of Thanksgiving Coffee. Over the ensuing 45 minutes, spent mostly listening to Paul, we were regaled with stories, admonitions and caveats about growing coffee plants, preserving forests and protecting song birds of Central America, plane rides with Sandanistas and the superior taste and finish of light and medium brew roasts compared with the far less sophisticatation of our characteristic preference, the deep, dark roast. We were enlightened and entertained. And then we bought a deep, dark roast.
We’ve been devotees of Thanksgiving Coffee and its coffees ever since. The brew is one thing—the mission is the other. Paul has leveraged his career and passion for social work into a business that supports the disadvantaged, the ravaged, the forgotten and the irreplaceable elements of our environment. And he uses the success of his growing business to heighten our awareness of social, economic and environmental issues while bringing tangible assets to peoples from Latin America to Africa. You just have to examine his business pro forma, or simply peruse the Thanksgiving Coffee website, to gain insight into this unique blending of coffee and mission.
So, it was against this background that a few days ago our family of three visited Thanksgiving Coffee. Arriving in the mist of a March Monday morning, we were greeted by Holly Moskowitz, a key ambassador of the Thanksgiving Coffee outreach, in particular to those growing coffee beans on a Ugandan cooperative incorporating followers of Islam, Judaism and Christianity and benefiting in a variety of ways from the helping hand extended by Thanksgiving Coffee. Holly has educated members of the coop on HIV/AIDs and diabetes, befriended its peoples and represented what is the best of America as it supports those easily ignored or forgotten. Spend a moment scanning Holly’s impressive photographic collection of her days in Uganda on the Thanksgiving Coffee website and you’ll get the idea.
And Paul has designed his business model to return a portion of the profits he earns from buying the coop’s beans and selling its coffee in a unique circuitry that merits recognition to match the appreciation, easily reviewed on the website, expressed by coop members. It’s a passion and a raison d’etre for Paul and it shows. Just spend a few minutes with him.
This is not to say that the Ugandan project is a stand-alone. Notably, the Thanksgiving Coffee reach is across continents and causes, aiding peoples and the world in which they—and, ultimately, we—live. For example, if you raze tropical forests to grow coffee beans, you desecrate the nature of the land and, at the same time, destroy the habitat of song birds. An alternative is learning to grow coffee plants in the shade, thus balancing nature with enterprise. But you have to care to make it happen, enlist the skills, talent and sacrifice of people of similar mind, and create the economic engine that sees the mission through. Paul has assembled those elements and has maintained a variety of missions through years of endeavor.
Our visit to Thanksgiving was further punctuated by a â€œcuppingâ€ set for us by Holly and her colleague Ben Corey-Moran, who provided us education, insight and discoveries about coffee that otherwise would have been unreachable. We had the opportunity to smell and taste coffee roasts of beans from a wide range of geographies, all the while learning to appreciate the differences, great and small, among them. The opportunity, offered in the context of shared coffee passion, was singular and deeply appreciated.
â€œNo coffee, no missionâ€, Paul told us. To be sure, he operates a business whose success allows him to fulfill his drive to support and to protect. Fortunately, Thanksgiving Coffee offers a variety of roasts that are easy to embrace, so contributing to a greater good through purchase of its coffees comes with little challenge. The choice is always there: enjoy or enjoy and give back. Paul and his Thanksgiving Coffee family have provided us with the opportunity to both satisfy our conscience and our love for great coffee.
But just don’t let him catch you with a dark roast.
About two weeks ago Ben came back from Uganda and Rwanda after visits with the coffee cooperatives we are working with . You can read his blog entry to learn what he does when he makes the long voyage to Africa twice each year, and why such visits are so central to the way Thanksgiving Coffee does business. In fact, the way we “source ” our coffees is the defining difference between Thanksgiving Coffee Company and all other specialty coffee companies in the USA. On his way home Ben stopped in Amsterdam to visit with our Ethiopian Coffee intermediary and exporter at his office which happens to be less then 500 feet from where the first coffee exchange was set up over 500 years ago. There is a great book about the way coffee and coffee tree seeds were smuggled out of Yemen in the late 1490’s by a Portuguese Jewish man( who escaped the Spanish Inquisition seeking religious freedom in Holland) and his financial partner, a Dutch woman of great stature. The name of the book is The Devils Cup . It reads like a cross between a Hunter Thompson Gonzo monolog and a John Steinbeck travelog . A thoroughly enjoyable read. But I digress… While in Amsterdam Ben received a dozen samples of various Ethiopian coffee samples to bring home for us roast up and taste. This we did yesterday and the results were just wonderful . All the samples were from the Sidama Region . It is traditional in the coffee trade here in the USA to call the region “Sidamo” but I have been told by knowledgeable people that Sidamo means monkey and is considered a racist slur in Ethiopia. Regardless, the coffees were produced using the “washed” or “wet” method as opposed to the “dry” or “natural method”. I am partial to coffees produced via the wet method and Ben is partial to coffees produced using the dry method. The difference in taste each produces from the same coffee is profound and worth noting for your reference. Dry or Natural coffees are processed by allowing the cherry pulp to dry while still surrounding the coffee seeds within the cherry. This allows the fruity/fermenty flavors in the pulp to penetrate the seeds as they dry, imparting a sweet-sour flavor that reminds one of Blueberries and strawberries . When the whole cherry is totally dry, it is taken to a mill and “dehulled” to expose the coffee beans(seeds). The best “naturals” have so much personality you almost believe they have been altered with fruit syrups . Ethiopia and Yemen do the best jobs with naturals in my opinion. The blends we created for The California Academy of Science and for the Danville Chow Restaurant are based on Ethiopian naturals that ben discovered last year while trekking through the coffee regions of Ethiopia in search for a great Natural . I believe the one he found at the Hache Cooperative is one of Ethiopia’s best.
We purchased 37,500 lbs of it last year and we anticipate the coffee will be just as fruity in 2009. I, however, prefer the wet processed ethiopian coffees. The pulp is removed from the seeds within hours of picking. The seeds are soaked water for 24-36 hours depending on water temperature, and then the seeds(beans) are set out to dry on cement patios to get down to a stable 11-12 % moisture . Coffees processed this way have a distinct citric brightness or acidity , showing hints of lemon and stone fruits like apricot and peach. They are bright and lively in the cup , which I prefer over the heavy and mellow mouthfeel of the naturals. But dont get me wrong, my preference is for washed coffees but a good natural is a wonder to behold. We are now at 601 words. Enough! You all are in for some great Ethiopian washed coffees this year in addition to the great naturals we found last year. We will keep you posted as to their arrival date and availability
I began my work here at Thanksgiving Coffee Company in 1972. The company was quite young back then, actually , it was like being there at conception . (inception ?) . There was no specialty coffee , nobody walked around in the streets with “to go” cups. There was Nixon and funny colored busses on the highways. People listened to the Moody Blues and said “oh Wow ! Petrol was 22 cents a gallon and a cup of coffee was a dime. I fell in love with the current President of Thanksgiving Coffee Company (Joan Katzeff)during those heady years of” anything is possible”, and together we embarked on a journey that eventually turned into Thanksgiving Coffee Company We have been in business as a specialty coffee company since a time when there were less then ten coffee companies in the entire country that focussed on taste as a function of terroir and craftsmanship. There were many excellent small coffee companies that specialized in coffee for specific ethnic groups, like Bustelo that roasted for the Puerto Rican Community or Madalia D’oro That roasted for the Italian community. There were Turkish coffee stores, Armenian ones, and there also, lurking in the background, were shops like Gillies and McNulty’s and Flavor Cup in New York and Capricorn and Peets in California. The forerunners of todays 4 Billion Dollar specialty coffee industry and it’s “to go cups” .They were “Big City “companies all, and Thanksgiving Coffee slipped in to that “uncrowded field” through the portal of the Mendocino Coast of Northern California .
The stories I tell in this blog are those of someone who found magic in the first sack of green coffee he opened (pardon the third person reference to myself) and later discovered that the magic came from the people in far off places…the farmers and campacinos that cultivated and cared for the land upon which their coffee was planted. This discovery opened up the floodgates of adventure and experience proving that passion comes in many unexpected forms as does kindness and a great cup of coffee.
Happy Birthday Bennie. Wow, you really are *like* 30! Thanks for making the world a better place day in and out. Here’s to a fabulous year.
It’s great to be here…
After a few months of conversation and a few months of development, I’m thrilled to introduce our new blog and welcome you to join us for news, offers, stories, and conversation. Basically, if it has to do with coffee, with sustainability, with farmers, or even song birds, it’s going to be a topic of conversation on our blog. This is our chance to share the day-to-day musings of the people here at Thanksgiving Coffee. Here’s a quick intro to the cast of characters you might expect to hear from soon:
Paul Katzeff. Co-founder. Coffee maverick. Once referenced by a reputable source as the Michael Moore of the coffee industry. Most likely to post long and passionate soliloquies on the subtle details of coffee and life. Most likely to answer a short question with a novel.
Ben Corey-Moran. Green Coffee Buyer. Reluctant and passionate coffee dork. Also likely to wax poetic and perhaps long-windedly on the subtleties of coffee and our relationships with farmers. Most likely to try to work a surfing analogy or two into a post.
Holly Moskowitz. Mirembe Kawomera “Delicious Peace” Project Manager. Loves coffee but would rather eat freshly roasted beans than drink espresso. Most likely to share stories from our the farmers of the Peace Kawomera Cooperative in Uganda.