Caramel, Grapefruit, Strawberry, Milk Chocolate
We're pleased to offer this unique and impressive microlot from Aquiares Estate in Costa Rica - a progressive, carbon-negative farm with exemplary sustainability practices. In the cup, we find this anaerobic natural to have a silky caramel body, great aromatics of ripe fruit - apricot and strawberry, a rich milk chocolate sweetness and mouthfeel with just the right amount of bright, grapefruit acidity.
Orange blossom, marzipan, grapefruit, pastry
This fair trade, organic lot from Roots #1 Co-op in Okapa, Eastern Highlands offers some pleasantly surprising and complex savory-sweet notes! Light, sweet florals and toasty graham cracker on the nose lead to a smooth, clean cup reminiscent of key lime pie - sweet buttery pastry, tangy grapefruit acidity, with notes of marzipan to finish.Learn more
Creamy, raspberry, rose, chocolate, cardamum
At once sweet, delicate, juicy and comforting, we're really pleased to share this Yemen Sa'adah Khulani with you. Its subtle complexion offers up floral, berry and light spice notes with cocoa throughout, a pleasant honeyed sweetness and a distinctly creamy body.
Hazelnut, chocolate malt, dried cherry
Smooth, nutty, and chocolatey with a dried cherry sweetness, this balanced and full-bodied natural will make a great addition to your daily routine. Cerrado Mineiro is the first region in Brazil to receive protected Designation of Origin status - a program which promotes traceability and transparency in the coffee supply chain.
Lemon zest, spice, tropical fruit
You're really in for a treat with this special offering from Tanzania. This peaberry selection comes to us from the Masangula AMCOS (Agricultural Marketing Cooperative Society) in southwestern Tanzania. A crisp lemon zest aroma leads to a flavorful and exciting cup: light mango and sparkling citrus, brown sugar sweetness, and depth from an unexpected and playful peppery spice note.
Cascara is the dried pulp of the coffee cherry. After the bean has been removed, the skin and pulp of the coffee fruit are sometimes discarded or composted. However, when producers choose to dry the pulp, it can be stored and used to make a lively tea, kombucha, sweet cascara syrup, or even carbonated cascara soda!
Produced by Nelson Paguaga of Risus Coffee in El Paraiso, Honduras, this Natural Process Cascara carries notes of rose, peachy sweetness and caramel - bright, refreshing, lightly caffeinated and high in antioxidants.
Is there change brewing for workers in the coffee industry?
We are at a major turning point when it comes to labor in the US.
Cafe workers have faced issues in the workplace for a long time, though unionization has historically been low in the sector. As workplace issues have become exacerbated by the ongoing COVID-19 pandemic, however, workers are realizing the benefits that unionization can offer.
Aiden Graham (NC AFL-CIO) suggests that “we need pretty substantial labor law reform in the US to start going in the right direction.” The process for law reform can be long and drawn out, though.
He offers one other suggestion, however:
“The other thing that we need is workers organizing, anywhere and everywhere they can.”
Contributor Dani Straughan explores the conversation around the Living Wage in the US coffee industry - featuring an interview with Elle Taylor of Denver, CO based Amethyst Coffee Company:
..“No worker is 'living' right now. We all have to work 40 hours a week just to keep a roof over our head and food on our table, when food and shelter are necessary for survival and should be guaranteed rights, not for-profit enterprises.”
..'The service industry has the highest sector of people earning minimum or just above minimum wage. A lot of people don’t realize that the last time that the federal minimum wage of $7.25 per hour was raised was in 2009. The fact that the minimum wage hasn’t kept pace with a changing economy has made life precarious for low wage earners, and kept many at or just above the poverty line.'
..'There are many in the coffee industry who continue to earn low wages, but the time for change is afoot... people are seeking out a more conscientious cup.'
Up-and-coming coffee writer Dani Straughan explores the challenges of a global coffee industry grappling with climate change:
.."The world loves coffee. Its uses as the world’s second-most consumed beverage range from spiritual practice to drive thru pick-me-up. Green coffee is one of the most traded commodities in the world, and millions of people rely on the production of coffee for income, from the farmers right down to your neighborhood barista.
..Coffee farmers live disproportionately in poverty compared to all the other players along the chain of production. This is a limiting factor in both their business decisions and their options for navigating a changing climate.
..While it is important to consider what can be done from an agricultural perspective, it is also important to look at things from an overall perspective - what changes can the coffee industry make as a whole to help farmers with the negative impacts of climate change?"