Monthly Archives: March 2012
Posted on March 30, 2012 by C Macrenaris
How many times have you seen espresso spelled with an “X”? The opportunity to educate the up and coming coffee connoisseur about espresso presented itself recently, so with the expert advice of Rob Tuttle, VP of Operational Excellence, we would like to shed some light into the espresso world. Espresso is a METHOD of brewing [...]
Posted on March 23, 2012 by K Lander
One of my favorite times of year is the Fiestas Civicas (Town Festivals) in San Rafael. The Fiestas Civicas takes place right after the end of the coffee harvest when the town is ready to relax after the long hard work of bringing in the crop, and just enjoy being together. This happens all over [...]
Posted on March 16, 2012 by A Garcia
I just got back from La Violeta to help Franco Garbanzo with the final preparation of our first container of the 2011-2012 crop from Tarrazu, Costa Rica to leave on the 1st of April. Everything we have been saying on this blog about misalignment of the interests of the farmer and the consumer are [...]
Posted on March 15, 2012 by K Lander
Grace from Hamilton, Ontario, Canada helped roast the first batch from the 2011-2012 crop of THRIVE coffee at The Common Cup in Monteverde, Costa Rica! The coffee is AMAZING and will be on its way to you in about four weeks. We also pulled the first espresso shot on our espresso machine from this crop [...]
Posted on March 12, 2012 by M Jones
Though my wife was born in England, she moved to Jamaica when she was five years old and lived there until moving to the USA as an adult. But, her parents remain there to this day where her father, Enrico, is a coffee farmer in the Blue Mountains. Due to the relatively low production and [...]
Posted on March 8, 2012 by C Macrenaris
Alejandro Garcia and Rob Tuttle are in THRIVE Farmers’ home office in Guatemala, the acclaimed Finca San Rafael Urias in Antigua. They are cupping this year’s crop of coffees from across Guatemala produced by THRIVE Farmers and available to you in May. Cupping coffee is so important because the “the cupper” is experiencing the characteristics and attributes of the coffee. [...]
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Coffee’s Economics, Rewritten by Farmers
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The Perfect Cup
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