Loving some Ice Cold Coffee in all it’s varieties!!!! Stop in to get yours at any of our retail locations:
Make sure your getting the real-real. No seal, no deal. Beyond the amazing quality of organically grown crops, one of the reasons organics are higher value/higher cost is that certified organic products represent an unbroken chain of inspections and certifications all the way back to the land it was grown on. If one of these links is broken, it cannot get the USDA Seal by law.
Things that can cause a product to not reach the high bar that certification sets are too numerous to list here. From the land the coffee is grown on, cultivation, processing, transport, distribution, exporting/importing(more fumigation risks), distribution, storage, roasting, packaging. Each step is inspected/certified.
In the coffee industry, many burlap bags say Organic because when they put it in the bag, it was! Flooded warehouses, fumigation, chemical exposure, cross contamination on shared equipment (think producing synthetic flavored coffees and then roasting pure organics) are just some of the reasons a product would be denied certification.
Unscrupulous sellers like to market products as organic and charge more for them but instead of paying 3rd party inspectors, agencies, and growers with the additional funds for the additional labor it takes to grow organic products…they pocket it.
You will find the USDA Organic seal on every bag of coffee we produce. Certified Organic since day 1, we make sure your getting the real thing. When in doubt about a product ask; who does your certification? If it’s legitimate the product will list who the certifying agency is on the packaging like the accompanying picture of the back of our bag and will readily provide a link to their database like ours here. You can also find a link on our website under the Our Work tab. We are proud to be certified by NOFA-NY and have been working with them since before we opened our doors.
Help protect the integrity of Organic Certifications by spreading the word and tag a friend, #nosealnodeal and say no to #fauxganic
Our USA made hand tossed ceramic mugs are now available online! Whew! We had a hard time keeping them in-stock at the store but now with larger orders coming in we have made them available nationwide. Multiple styles available. Here is a direct link—>https://tendcoffee.com/t/mugs-and-tumblers
Check out our promo here
Monday November 5th 7-8:30pm
Coffee history primer covering growing regions and brewing methods with tastings of our fresh roasted coffees throughout!
After 6 years (6 years!) it’s time to replace our counters.
Look out for a notification sometime in the coming weeks via our social media channels that will list the afternoon that we will be closing early for our countertop install.
(and being roasted throughout the week!)
A jewel among coffees, it’s a stand out with a smooth mouth feel and overwhelming chocolate flavors.
Among the archipelago nation of Indonesia lays its hidden jewel, the island of Bali. The eruption of the Volcano Gunung Agung in 1963 caused a delay in the progress of coffee cultivation on Bali. In response to this setback, the government enacted programs in the 1970’s and 1980’s to help rejuvenate coffee growth. With the promotion of coffee seedlings to local farmers, an island wide coffee growing campaign began.
Today, the growing area for coffee in Bali is an estimated 7,500 hectares. The Kintamani highlands, where most of the coffee is grown, sits atop a large volcanic plateau between 1300-1700 meters in altitude. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albiza, Tangerine and Orange. The use of pesticides is prohibited on Bali and all fertilizers are 100% organic.
The Subak Abian is a traditional farmer structure organization in Bali, the structure is similar to a farming cooperative. There are 13 different Subak Abians that are currently growing and processing coffee. The ”SA” oversee both agricultural and religions activities. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but social and economic standing in Bali as well. This jewel among coffees stands out with smooth body and overwhelming chocolate flavors.
If you are always grasping for straws and hate all of that wasted plastic, then take the eco-friendly route and replace those disposable straws with natural bamboo straws! No inks! no dyes! No more throw-away straws! These reusable bamboo straws from bambu are durable, beautiful and cut directly from nature. A natural alternative to polluting, pitiful, plastic straws. Go Green (literally)! It’s like drinking from nature!
“Improve Your Coffee, Your Margins and Save Time With Our Coffee Program! Message Me With Your Needs Today!”
“Weekender Blend makes good company. It’s just as comfortable in a warm mug or on your next adventure”
This spirit is what we shoot for every time we roast this time tested blend of Certified Organic Coffee!
Cold brew is speculatively one of the oldest methods of coffee brewing because unheated water is far easier to come by than hot water in the coffee growing regions of the world. It can be brewed like sun tea, gently warmed by daylight. Or it can be done under modern refrigeration.
We chose the Toddy Cold Brew system because of the quality of its brew and the consistency in which it produces it. Another nice feature is they make commercial sizes up to 5 gallons. This allows a coffee producer like us to offer a smaller version of the same brewer that we use to produce our cold brew.
Iced coffee when done well is amazing. We use what is now referred to as Japanese Style iced coffee. Even though we were doing it way before we were aware of the tag, the name does help differentiate the process more than just calling it iced coffee.
Similar to a Chef putting steamed green beans in an ice bath immediately after cooking; in this method coffee is brewed at double strength over its own weight in ice. This stops the brewing process cold…pun intended.
The benefit of this method is it retains all the flavor of fresh hot brewed coffee just served very cold.
Cold brew never gets hot enough to extract all the flavor compounds and acidity of the hot brew resulting in a sweeter slightly flatter cup of iced coffee. Depending on the way the coffee being used was roasted has a major factor in determining which method of coffee will be more to your liking. The return of lighter roasts coincides with the popularity of cold brew as a brew method.
My recommendation; if you like dark roasts try brewing traditional Japanese Iced Coffee. This will accentuate the little acidity left in the coffee from the longer roast process. For light roasts cold brew will soften the brightness of the acidity in those beans.
A little bit from the Toddy manufacturers:
“For nearly 50 years, Toddy has delighted baristas, food critics, and regular folks alike for its smooth, delicious flavor. By extracting the bitter acids and oils that other brewing methods leave behind, the Toddy Cold Brew System produces a smooth, low acid concentrate ideal for hot or iced coffee or tea.”