Sneaking into Colombia

Back in 2000 when I became the 17th president of the Specialty Coffee Association of America, I was tasked to speak at the Annual Colombian Coffee Federations Conference being held in Colombia’s capital city: Bogata.

Not wanting a lot of fanfare when I arrived at the airport (the FARC rebels targeted Americans for kidnapping and ransom), I booked my arrival time to be midnight – when I would be certain there would be no one to meet me and welcome me to Colombia.

I picked up my luggage and proceeded to the taxi stand, walking through the marble-floored lobby. To my surprise, there stood a man with a handlebar mustache, a shoulder serape, a big smile and a donkey.

The donkey was not smiling. It was having trouble standing on slippery marble.

It was Juan Valdez, the famous Colombian coffee farmer, who had for decades been the spokesperson for The Richest Coffee in the World. He was there with the president of the Colombian Coffee Federation for a “photo op” with me.

So much for my quietly slipping into Colombia!

Juan Valdez, Colombian Coffee


Thanksgiving Coffee sells two Colombian coffees here on our website:

Songbird Colombian: Dark Roast

A rich coffee with flavors of toasted nut and dark chocolate followed by a smooth lasting finish, making this a clear winner for dark roast coffee enthusiasts.

Colombian Blend: Light Roast

Sweet, smooth, and balanced. Mellow milk chocolate and honey notes with a lively, full body

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Part III: Caring for Your Coffee Tree

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by Paul Katzeff, Co-Founder & CEO

Coffee trees are remarkable for their ability to regenerate after severe pruning.

Severe pruning is hard on the psyche. You have taken care of your tree for 15 years and it has produced an amazing amount of enjoyment as it took you through its seasonal life cycles for 12 of those years. You are no Paul Bunyan with an anxious ax. You want to save trees, not chop them down. So you are about to break your own heart and you know it. You are, however, about to rejuvenate your tree and it will love you for your bravery. Sharp pruning shears are all that you need (and faith).

coffee-trees-the-cut“The Cut” – May 4, 2016

On May 4th, 2016 the “cut” was made about 18” from the base of the tree; it broke my heart. That’s because I harvested 511 cherries from the tree, de-pulped them, soaked the seeds in a water-bath, dried them for a week on a window sill, and in the end had about 12 ounces of green beans. We invited the mayor of Fort Bragg, chefs, a winery owner, and our staff to a once in a lifetime “cupping.” We put the roasted beans on the cupping table with coffees from Central America and were pleasantly surprised when they received the highest praise for flavors we described as bright with hints of lemon, peanut butter, and dark chocolate.

coffee-trees-the-cut-327 Days Later – June 1, 2016

Note the small fresh leaves close to the trunk.  This tree has plenty of root spore and therefore it is overpowered.  It has stored its regenerative powers and now those roots have much less plant structure to support.  It will put on a vigorous growth spurt over the next 6 months.  Notice a new trunk beginning about 8” up the main trunk.  We will watch it and hopefully 2 or 3 others will emerge from the lower trunk, proving the structure for the new tree.

 

 

 

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48 Days After “The Cut” – June 21, 2016

The tree is beginning to fill in its remaining architecture with bright new leaves and a second trunk has emerged at about 10” from the base.  We are on our way.  There is nowhere to go but up and out.

Stay tuned for photos of its progress over the next 6 months.

The story of Pony Express: Thanksgiving Coffee’s high caffeine coffee

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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.

Paul Katzeff, Co-Founder &CEOThen 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.

    – Paul Katzeff


 

Pony_Express-dark-front_web

Pony Express

DARK ROAST • HIGH CAFFEINE

$13.50

BUY NOW

A lunch at Stone and Embers

Stone-and-Embers_01

This restaurant, located on the western edge of the Anderson Valley on Highway 128, about 25 miles from the Pacific Coast, serves the finest pizza west of the Mississippi River. I come from the Bronx where “Italian” means “old world”, authentic and spare. Dough, tomato sauce and mozzarella cheese, combined to make a savory blend, greater than the sum of its parts. I dropped in with Joan a couple of Sunday’s ago on a wine tasting trip, something we rarely do, being surrounded by great wineries, you seem to take them for granted.

Lunch was pizza and a draft, a North Coast Pale Ale from Fort Bragg’s North Coast Brewery. We sat at the bar, on high stools and watched the preparation of our pizza. The stone oven registered 900 degrees. Black Valley oak embers glowed in the oven. Sweet basil tickled my nose. The dough was spread, tossed just a bit and laid out on a wood panel board, covered with a right amount of tomato sauce, blobs of fresh buffalo mozzarella and slid into the oven. About four minutes later it was in front of us, bubbled up crust with carbony tipped edges just made me think of those days back in the Bronx in the 50s when the only pizza you could get was called a “pie” or a “beitz” and it came whole, not by the slice. It was “old country” just like the one we finished off at Stone & Ember.

A perfect Ten!

 – Paul Katzeff
Co-Founder & CEO

 

Find out more about Stone and Embers online at:

www.stoneandembers.com

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

Coffee Movies

This is a different kind of blog post. Paul would like to share some excellent movies with you that don’t really have anything to do with coffee, but they are great movies to enjoy with a cup of coffee in hand.  

I have come upon three great semi-cult classic movies that would be a perfect accompaniment to a rainy (or foggy) evening, a fire in the fireplace, and a cup of coffee. It should be a press pot brewed coffee for these movies. You want a brew that you don’t have to get up, pause the film, and rebrew. You want to watch these movies start to finish, no breaks.

My preference is a preheated mug, with thick ceramic walls. You can preheat the mug with boiling water prior to filling it with coffee. That’s gonna become slow sippin’ coffee. Just right for these flicks:

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Dusk till Dawn

Two criminals and their hostages unknowingly seek temporary refuge in an establishment populated by vampires, with chaotic results.

A great vampire western with Harvey Keitel, George Clooney,  Quentin Tarantino, Juliette Lewis, and Selma Hyack (playing the hottest vampire on the planet).

 

 


Winters_Tale-poster

Winter’s Tale

A burglar falls for an heiress as she dies in his arms. When he learns that he has the gift of reincarnation, he sets out to save her.

A magical fantasy starring Rusell Crow as Lucifer’s field manager, in a story about the power of love and hate. It features an exploration of good and evil, angels, fate, destiny, and the meaning of life.

 

 


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Angel Heart

Harry Angel is a private investigator. He is hired by a man who calls himself Louis Cyphre to track down a singer called Johnny Favorite. But the investigation takes an unexpected and somber turn.

A story about a WWII solider coming back in search of the roots of his soul. From Chicago to New York to New Orleans, he is led by forces of Voodun, the spiritual and exotic force that leads him into his Destiny. It stars a young Mickey Rourke, Robert De Niro, and a host of fantastic characters. It is a period piece taking place in the strange world of the 1940’s, just after the war ended.


 

These are good coffee movies. You will want to be awake and clear minded for each of them. Warm your mugs, plunk in the DVD, and sit back. You will be entertained with the unusual and the profound.

– Paul Katzeff –

A Trip to Africa: Intro – I’m going to Africa

Paul KatzeffBy Paul Katzeff, CEO & Co-Founder, Thanksgiving Coffee

On January 12, I depart my comfortable home on the North Coast of California to visit coffee Farmers and Cooperatives in Rwanda and Uganda. I haven’t visited them on their home turf for almost a decade. Over the last several years Ben Corey Moran, our former Director of Coffee, deepened our relationships with Cooperative leaders and farmers in Africa. It is my intention that this visit will strengthen those ties.

AfricaI’ll be traveling with Nicholas Hoskyns of Etico, an import/export company that has imported our Nicaraguan coffees for the past two years. In 2004 he accompanied me to Rwanda on a USAID consulting job to help The Cooperative Coffee Sector plan its “cupping lab” construction project for cooperatives. He has a vast knowledge of Cooperatives and their organizational structures.

The trip’s focus will be on collaboration: How can our relationship improve quality of life for both coffee farmers and coffee roasters? I believe that quality of life and quality of coffee go hand in hand. There has to be opportunity for a better life in all parts of the coffee trading chain, from the farm to the cup. It is the farmers’ love of their trees that makes good coffee great. Back here in Ft. Bragg , California, it is our pride in what we create for the coffee lover that makes great coffee remain great.

There are some sticky issues that need attention, which have made this trip necessary. Primarily, about crop financing, shipment dates, and creating a system of transparency that demystifies the transfer of money from Thanksgiving Coffee to the individual farmers.

I want to have a first person experience in discovery and learning. And I want to share this 10 day adventure with you. I use the word “adventure” with a certain amount of respect for its broad application. I am not “going on an adventure,” but I know it will be an adventure. What I wish for is the most uneventful yet spiritual adventure. No ceremonial high points and no high fives or WOW’S! I’m hoping for a low key visit with a slow easy gait, and a smile on my face when I return home.

To be continued…

-Paul

A Trip to Africa (series archive)
Intro – I’m going to Africa
Day 1 – Arriving in Uganda
Day 2 – Dancing, Mango Trees & the Dry Mill
Day 3 – On the Road
Day 4 – Transparency, Trust & Relationships
Day 5 – Coffee Quality & A New Mystery

59 Years of Coffee Drinking…

by Paul Katzeff, CEO & Co-Founder

Paul KatzeffI have been drinking coffee since I was 17 years old. I will be 76 in February. That’s been 59 years of coffee drinking. I have averaged approximately 2.5 cups per day for 21,535 days. That comes to 53,837 eight ounce cups of coffee (plus or minus),  in my lifetime so far. This is about 61 fifty-gallon drums of coffee. Considering ten minutes per cup on average, I have spent 373 full 24 hour days behind a cup of coffee. Granted, I was not just sipping coffee during those moments, I was taking a time out for, I am convinced, a health break.

I’m currently in Phoenix, Arizona playing in the “Over 75” Senior Baseball World Series. I am a catcher, playing the best baseball of my life at 75, and I owe it all to 3,364 gallons of coffee. I’ll let you know how I did when I get back in November. Until then, as my mother never said, “Don’t forget to drink your coffee.”

Learn more about the benefit coffee can have on your workout – “How Coffee Can Galvanize Your Workout” – NY TIMES

Paul, Playing Baseball

 PHOTO: Paul Katzeff, batting strong in the 2012 over 70 senior baseball world series.

La Roya: rust that kills coffee trees

by Paul Katzeff | CEO, Thanksgiving Coffee

Roya affecting coffee trees in Nicaragua

“Rust” is a word with an ominous sound. It ruins older cars, renders tools useless, and is a major reason for the use of paint to preserve everything made from iron. In Central America there are two kinds of rust. The kind that corrodes iron and the kind that kills coffee trees. The latter rust, called “La Roya” is a Fungus that is pernicious. It lives on the leaves, sucking the life out of them. They fall off and do not return. Coffee cherries never ripen, and the tree eventually dies. This is not a good thing for a coffee farmer whose survival depends on coffee.

Unripened coffee cherries on a rust-affected tree.La Roya is worse than a 60 cent per pound market price, which is a monumental crisis, but there is always another season, and hope for higher prices for the farmer. La Roya is no crop, then three to five years of rehabilitation of the coffee farm. In other words, it is the end of family life on the farm. It is the end of a way of life, of culture, of living on the land. It means hunger, it means migration to the cities, it means over crowding and the deterioration of family life as country people are forced to work in urban factories making clothing for two dollars a day.

La Roya is here and unless a major battle is waged to beat it back, Central American coffee will be a thing of the past, and coffee prices will rise as the supply of quality coffee is diminished.  This is not Chicken Little talking here. This is absolutely a disaster about to happen – this year.

Alexa and her sonsThis February, I was in the Nuevo Segovia Region of Nicaragua on a coffee buying trip. I visited the farm of a member of the PRODECOOP Cooperative. Alexa and her two teenage sons live two kilometers from the Honduras boarder. Many of their coffee trees are affected by La Roya, and are starting to lose their leaves. They got a crop this year, but next year they expect to get 50% less. I have no idea how they will be able to continue making a living. They produced 10 sacks (1500 lbs) this year, for which we paid $ 2.75 per pound. That was double the world price and the highest we could afford to pay.

Alexa views the damage to her farmAlexa’s coffee is fabulous and we want her coffee farm to thrive. We want her to be able to refresh her trees and beat the Rust. Next year, she will need to get $ 5.50/lb. to survive on her farm. Will you support our effort by paying $2.75 more per pound for her coffee next year? Would you pay more than $15.00 for a bag of her coffee?

Well, first you have to taste it. We will present her coffee to our public in July when it arrives. It is going to cost her about $8,000 to rehabilitate her farm. We are going to try to raise that money between now and December.

That’s the way Direct Trade works – we are all in this coffee thing together.

Paul Katzeff, CEO
Thanksgiving Coffee Company

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