We have an important update regarding our beloved Organic Awakening Coffee. You may notice a change in its labeling, but we assure you that the coffee itself remains the same premium quality you love.
In this post, we will explore why milk was (and still is) often added to brewed coffee.Let's go back to your first cup of coffee. Chances are, you took a sip of the dark sludge that your parents had in their cup while they were reading the morning paper. You...
Ti Amo: The "WOW!" Factor This year's rendition of Ti Amo is truly exceptional, blending two Red Bourbon coffees carefully sourced from the Kayanza region of Burundi. These farms employ distinct yeast inoculation methods. Coffee A undergoes a yeast-inoculated "soaked" natural process, while Coffee B utilizes a yeast-inoculated "dry" natural approach. So,...
Today we celebrate not only the Winter Solstice but the release of our Winterfest seasonal blend! Stick around to learn a little bit more about the history of this blend.
Evergreens are beginning to sprout in our homes, and the nascent flames beneath our mantels are emerging to rescue us from Jack Frost’s frigid grasp. However, something else is brewing: Holiday Blend.
In the world of specialty coffee, two terms that frequently pop up are "Blends" and "Single Origin." While they might appear self-explanatory at first glance, there's more than meets the eye. Let's delve into what distinguishes these two categories.
The leaves are beginning to change, and the lush greens we have grown accustomed to are becoming decorated in new-found reds, yellows, and oranges. The night approaches sooner than usual, and with it comes the crisp air that fills our lungs and gives us vitality. These wonderful attestations are the...
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