The Best Much Ado Over Coffee Indian Coffee House Then And Now

Roasted nuts * earth * bold enjoying a cult following, this blend commemorates our founding coffee bar manager and friend alita, the first hg employee to have a baby while employed here.

Highland Humanity is a blended organic Peruvian and Bolivian coffees and one of our most popular. We named it in honor of the highlands of Chiapas, Mexico where our story began. Enjoy this medium-dark roast any time of day. SHADE GROWN: Under a canopy of shade, coffee cherries ripen slowly and evenly, developing their distinct flavors over months. Migratory bird populations like the Baltimore Oriole and Scarlet Tanager make their seasonal home in that diverse awning. ABOUT US: Higher Grounds Coffee goes beyond fair trade, working directly with farmers to confront inequality and ensure access to basic human rights and resources. On the Ground, the nonprofit we founded, supports clean water systems, literacy workshops and gender equity programs where they’re needed most.

Verve coffee roasters streetlevel blend whole bean coffee brings you whole beans from columbia and honduras for a quintessentially sweet coffee balanced with notes of ripe stone fruits, marmalade and maple syrup. Prepare this coffee as espresso for a touch of citrus, or brew it up as coffee for a more roasted flavor profile. The coffee in this 12 ounce bag is brought to you in accordance with our farmlevel initiative to support our farmers and allow us to exceed fair trade minimums.

A customer favorite for decades, Black Butte Gold has been with us from the start. Coffees from Brazil, Colombia, and Sumatra are blended together to create a dark roast profile that’s both timeless and unique. Our selection is based on the freshest, most delicious crop. No matter how it’s brewed, this blend delivers a syrupy sweet cup with notes of baker’s chocolate and clove, certain to be enjoyed by all.

A vibrant espresso with a syrupy body and orange blossom sweetness, try this complex blend alone or in a cortado. We use this coffee on bar in our Brooklyn Roastery & Cafe. Partners Info Bedford is currently a 50/50 blend of two of our longest-standing source relationships. In the town of San Antonio you’ll meet a lot of folks surnamed “Pillimue” or “Oidor”. Husband and wife Antonio Pillimué and Maria Rosa Oidor make their home here, as do their four children, and many more of their extended families. The couple each operate their own farms, as well as run a general store (selling sundries and agricultural supplies) from which they originally made the money to purchase their first three hectares. They are also key local members of the nearby Inza-based growers’ association ASORCAFE, operating a small warehouse and a collection point to which the town’s producers deliver their parchment coffee. Not just the source of a key component to Bedford (since 2016), we purchase many individual- and farm-specific coffees from various Pillimues and Oidors each year. Most recently, the 2018 Los Primos was a combination of the work of cousins Anibal and Alonso Pillimue. Suke Quto is our oldest continuous relationship, having been present in Bedford since its earliest days and also a repeated favorite on our single origin menu. The name for this Guji-based operation represents three distinct facets: the washing station (where the coffee from hundreds of neighboring producers is processed), owner Tesfaye Bekele’s personal farm, and also the plant nursery which provides seedlings of Welicho & Kurume cultivars to local farmers.

Roaster’s choice. Let us send you our current favorite Single Origin from our Roastery.

Since 2005, we’ve been sourcing coffee from Pangoa cooperative. Formed in 1977, the Pangoa cooperative provides technical and commercialization support to its nearly 500 growers. Each farmer cultivates an average of four acres of coffee, which is handpicked and sun-dried each year between April and August. This medium-dark roast coffee typically presents notes of sage and baker’s chocolate with a smooth finish.

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