Ditch blends?
Over the years, we’ve served you carrots from single farms, tomatoes from single farms, even medlars and paw paws from single farms. But did you know we’ve also been serving coffees from single farms? 98% of the
Over the years, we’ve served you carrots from single farms, tomatoes from single farms, even medlars and paw paws from single farms. But did you know we’ve also been serving coffees from single farms? 98% of the
I have a video of Blue Bottle pour over circa 2003 at the Ferry Building in SF. It’s awesome, and raw. Huge line. Sternos and cheap kettles. 40g coffee per 8oz cup (an enormous dosing).
We’re giving away coffee next Tuesday-Friday at CloverFIN in the Financial District to celebrate the launch of our new coffee program. This has been the culmination of months of feedback, testing, and tasting with you
As a toddler, Jenny reached for coffee instead of juice. Now she travels the world, supporting the farmers who grow the best tasting coffee beans. Meet Jenny Howell, Director of Sourcing for George Howell Coffee
As a toddler, Jenny reached for coffee instead of juice. Now she travels the world, supporting the farmers who grow the best tasting coffee beans. Meet Jenny Howell, Director of Sourcing for George Howell Coffee
We host cooking classes at this table. Join us here or at a Clover near your house! May 17: Knife Skills 101 (Chris) at CloverHUB (1075 Cambridge Street, Cambridge, MA), 9:30am May 17: Hot Sauce 101 (David)
That’s Monte Carlos. This is where your coffee was grown. It is a volcano. The lattice you see, that’s the result of “wind breakers” tall trees that keep the coffee plants safe from the wind.
I was working with Jane and Evan and the rest of the crew at CloverDTX this morning. We’re testing this new coffee we’ve been working on with George Howell. As I was talking to one of
And that’s a great thing for Monte Carlo, a farm in El Salvador. Our coffees are “Estate Coffees.” Think wine. These aren’t blends. So you get to taste the terrior of Monte Carlo, in each cup.
We’ve been featuring a lot of Ethiopian coffees lately. First there was the Four Barrel Bulga that stole hearts, then a Kochere from our friends at Barrington, and now a Yirgacheffe roasted by Derek Anderson at
