
From the archives
George Howell: Kenya, Gachatha
29 January, 2014: Our food development process extends to coffee. First off, we don’t serve a coffee until we’ve visited the roaster personally and love what they’re doing. There are only 10 or 12 roasters in the country who meet that standard. Second, we go through a sampling process where we taste all the coffees a roaster is currently featuring. We pick… Read More