Journal
Hopper's Pond: From Stage to Cafe
As we continue to draw inspiration for our signature menu from a large scope, events like the United States Barista Championship present us with so much creative opportunity. With the USBC wrapping up last month, our community is digesting this year’s competitors, their routines, and their coffee selections. This year, our Quality Control Specialist, Reily Pond, competed with a Java variety from Juliana Guevara out of Huila, Colombia. With Hopper's...
WHAT IS COFFEE PROCESSING?
Ever wondered what we mean when we say a coffee is “washed”? What about when a coffee bag label says “Natural Process”? When we think of items as being processed, we may have ideas of methods or ingredients imparted on those items to make them consumable. Imagine spinach for example. Just like spinach can be consumed as is, spinach can also undergo processing to be sold frozen or canned....
COFFEE'S SEED-TO-CUP PROCESS
OVER A DECADE OF COFFEE FROM SANTA BARBARA, HONDURAS
We’ve bought coffee from Santa Barbara, Honduras, since 2013, and in the process, we’ve developed close relationships with the producers we work with there: Juan Angel and his son Irvin Izaguirre, Nelson Moreno, and Miguel Ortiz.
THE BEST COFFEES OF 2023
THE CUP OF EXCELLENCE AND THE RODRIGUEZ FAMILY
COFFEE ORIGINS: KAYANZA, BURUNDI
COFFEE ORIGINS: WESTERN PROVINCE, RWANDA
Situated just below the equator near the heart of the continent of Africa is the beautiful country of Rwanda. The landlocked country sits atop the East African plateau, along the mountains of the Great Rift Valley.




