6 May, 2019: This gentleman was manning the weight station. Trucks are used to transport coffee berries from the mountain to the processing facility. When the trucks arrive they drive up to a full truck scale that is weighted. This weight is used to confirm the amount of berries that are being brought to the processing plant. Read More
6 May, 2019: That’s George Howell’s hand with the seeds of one coffee berry. Coffee typically has 2 seeds in each berry. There is a genetic defect called “peaberry” where a single bean grows instead of 2 seeds. You can notice these in a coffee bag because they look more “round” and don’t have a flat size. Sometimes roasters have… Read More
4 May, 2019: Most of the pictures you see of coffee show a red berry. Or green. Green is unripe. Red is ripe. But occasionally a coffee plant has orange berries. These are also ripe. And they are far less common than the red. They grow side by side. And the berries do seem to taste a bit different (not… Read More
3 May, 2019: The first day in El Salvador I asked Carlos Batres, the owner of Montecarlos, about his coffee drinking habits. I’m always curious to learn about how people eat and drink. He told me he fills an insulated pot every morning and then takes 2 hours to drink 6 cups. 6 cups!! His wife confirmed. And she said… Read More
2 May, 2019: Chris and I toyed with the idea of bringing a drone to El Salvador. But in the end we opted not to. I didn’t want to attract too much attention. Wasn’t sure it was a good idea. So the closest thing I have to an aerial shot is this picture of a poster Carlos had in his… Read More
1 May, 2019: That picture is an action shot. I just squeezed a coffee bean out of the berry. Coffee is the seed of a berry. Did you know that? It was sort of a revelation for me. That berry is really really sweet. And it has this wonderful exotic flavor. Sort of like a kiwi. I couldn’t stop popping… Read More
1 May, 2019: I love posters. When I was a student at MIT we were living in this buzzing new digital world. Early text. Early email. Early everything digital. But the way I learned about new events/ lectures/ or just strange and cool things that were happening around campus was strictly analog: posters hanging in the infinite corridor. When I… Read More
29 April, 2019: I snapped this picture when visiting Montecarlos, the coffee farm on a volcano in El Salvador. If you’ve had coffee at Clover in the past few years chances are you tasted Montecarlos. George Howell (roaster) invited Christopher Anderson (head of food at Clover) and me to join him on a trip down there. I’m going to share… Read More
26 February, 2019: We had an idea to do carbon comparisons of our menu items. We compared them to other items using a super simple calculation. I think for most customers this has been too tiny to notice. But Lynn told us that some people now believe we serve a Wild Salmon Greens Bowl. So funny. Read More
24 February, 2019: That little pic is a bit fuzzy. But this whole Impossible meatball thing has been sort of a whirlwind right? This drawing was left by a customer. It says: “me without meatball [frown] me with meatball [smile].” I wasn’t sure what Clover would be with a meatball a year ago. We had testing data from CloverHSQ run… Read More