Coffee

Trade Down in Coffee? No Chance!

Last month, when I was standing at our booth at FMI, the rep from the plastic bag company to our left walked over to our espresso bar, put milk and sugar in her cup of Project Direct™ direct trade Peru San Ignacio, looked at me and proclaimed, without prompting, “Coffee’s coffee, right?” Read more »

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Great coffee is Public Domain

Built on the belief that coffee should be an experience, not just a routine, we are proud to announce our flagship coffeehouse, Public Domain. Public Domain brings our new line of small batch roasted, seasonal coffees, world class baristas, a pour over brew bar and the innovative new espresso machine, the Slayer, to downtown Portland. Read more »

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From the Roaster: Paul on Public Domain

A few years ago (ok, 20 years), Coffee Bean International chose to move from being a retail/wholesale roaster to purely wholesale. I believe the primary reason may have been that we didn’t want to compete with our retail customers. As the lead roaster and coffee buyer at the time, this move made life a bit easier. We no longer needed to deal with the retail side… Read more »

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What's Cupping Best: Ethiopia Yirgacheffe

This is one of my favorite times of year because the fresh African coffees are rolling in. We are particularly excited about the Ethiopia Yirgacheffe because of its extraordinary fruitiness and intense aroma. The aroma of berries and citrus prepare the palate for notes of lemon peel, bergamot, raspberry, and strawberry. These bright, juicy fruit flavors are finished by chocolate and caramel sweetness and a hint of lavender. And, there is a rich, creamy element to this complex coffee that is almost oatmeal-like. As the birthplace of coffee, we expect a lot out of Ethiopia and this coffee does not disappoint. The unique, wild taste typical of Ethiopians is evident in this season’s Yirgacheffe. Read more »

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Coffee Bean Announced part of Global Coffee Quality Research Initiative with SCAA and Borlaug Institute

Coffee Bean International, along with other leading U.S. specialty coffee businesses and the SCAA, is proud to be a co-founder of the “Global Coffee Quality Research Initiative” (GCQRI). Read more »

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Of Dark Roasts and Oaky Wines

It used to be the morning ritual. One cup, never more. Usually Peet’s—or the darkest, and strongest option available. My philosophy was, “I like it strong with plenty of cream,” and it held up through over 15 years of passionate coffee drinking. Read more »

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Obesity, Breakfast Wars, and the Coffee Aisle

We’ll get to that intriguing title in a second. But first, let’s ask:

Is Coffee a Breakfast Item?

Sounds like a silly question, right? Especially for you, Mr. Café Owner.  You’ve known for years that 80% of your traffic comes before 10 am. Good coffee sales equals great profitability for you. What about on the grocery shelf? Do coffee and breakfast go together there? Seems like it should. But back to the intrigue… Read more »

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The Worse the Road, the Better the Coffee at Finca Suspiro, Nicaragua

Sunday morning in Nicaragua dawned cloudy and rainy. Rain is a rarity there during this time of year, and I dug through my clothes to find my rain gear – which, fortunately, I had along with me. My backpack filled up quickly with everything I thought I might need for the day – dry socks and clothes at the bottom, all serving as a cushion for my camera and tripod, with rain gear and hat on top if I needed to grab it quick. Outside pockets held bottled water, trail mix, hat, bar towels (amazingly useful for keeping camera and face dry while working in the field), and – if the sun came out later – sunscreen and sunglasses. Read more »

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Harvest Visit to Nicaragua

I was fortunate recently to be able to spend a week in Nicaragua, right in the middle of the coffee harvest during the middle of February. While I’ve been to most of the rest of Central America, this was my first visit to Nicaragua, which I scheduled to be able to spend time working the harvest and hanging out with my friend Erwin Mierisch and his family. Erwin, his father Dr. Mierisch, brother Steve, and sisters Maria Ligia and Eleane are owners of five stellar coffee farms in northern Nicaragua (two in the region of Matagalpa, and three in the Jinotega area) and a fantastic coffee beneficio (dry mill) on the lower-elevation coastal plain at the base of the regions’ mountains. Read more »

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Project Direct Nicaragua is on deck

It’s the very end of the picking season here in Nicaragua and most of the plants have been stripped of their fruit. However, this morning when Paul Thornton, Chris Wade and I drove through the mist at Finca El Quetzel, we came upon a group of pickers who were working a slope of red and yellow catuai in small pocket of the farm. We rounded a bend in the road and thought we heard singing. When we looked up, we spotted about 100 workers dotting the hillside. Read more »

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