From the archives

A customer made us vegan mayo!

30 May, 2019: Some of you might have noticed our post about the Just Mayo being out of the supply chain. We’re bummed about it and hoping it’s back at the end of the month. Paul, a customer at DTX, decided to do something about it. He came to Food Dev and shared his own recipe for vegan mayo. It… Read More

From the archives

Coffee from a father, coffee from a son

30 May, 2019: Remember the Ivan Molano coffee from Tandem? It turns out Ivan’s son, Jhon, is making coffee too. They grow coffee on the same land in Colombia. Has anyone tried one? Both? Who did it better, father or son? Read More

From the archives

Meet the Farmer event at WBUR CitySpace: May 28, 4pm

15 May, 2019: This May has been a time of anticipation. The soil is warming, but the rain has been incessant. Despite the rain, seedlings are beginning to peek up out of the ground, and that can only mean one thing: CSA signups are live! Don’t miss out on deliveries of produce straight from a farm to your nearest Clover. Signups END… Read More

From the archives

I like your shoes

9 February, 2010: So what’s with these shoes I’ve been wearing? If you took the our online survey the other week you already know. But I thought I owed the rest of you an explanation. We’re going to be surveying you all once a month going forward. It’ll help us serve you better food faster. This most recent survey included… Read More

From the archives

New logo coming

12 May, 2019: That’s me. I’m drawing Clovers (and a Chickpea Fritter). We’ve hired a design firm to help us with some very specific challenges we’re facing. We never really landed on an “icon” style logo. And we need one badly. For blade signs. Did you ever notice Clover restaurants are sign-less? And for our app. We hired Perky Brothers.… Read More

From the archives

Scott is amazing

10 May, 2019: A shout out to Scott who has been doing amazing things at Clover for years now. He’s been promoted to Area Manager, and we couldn’t be happier. If you’re a customer of Clover LMA you probably know Scott. He helped us open that restaurant and has been running it since. Before Clover Scott worked in fine dining… Read More

From the archives

Bags for Starbucks

8 May, 2019: Carlos has 3 customers. George Howell. A former employee of George Howell. And Starbucks. Starbucks doesn’t blend coffee from Montecarlos. It’s part of a program they have to bring super premium “black apron” coffees to some of their cafes around the world. (Recently it was sold in Tokyo Starbucks for about $30/ lbs. It’s sold out.) Pretty… Read More

From the archives

Coffee Nursery

7 May, 2019: You’re looking at over 100,000 coffee plants. They will all go in the ground in 2019 at Montecarlos. We stopped by this outdoor plant nursery late in the afternoon. You can see the sun getting ready to set behind the trees in the background. I couldn’t believe the scale of this. Can you imagine? 100,000 plants? Each… Read More

From the archives

Organization

12 November, 2008: One of the things we’re not quite on top of yet is the sourcing/ organization. It’s tough, the quantities are a moving target, and we’re making daily changes to the menu. All this means that each day we take stock of what we have, what we need, and figure out how to get from where we are… Read More

From the archives

Not all coffee farm jobs are picking

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

From the archives

George Howell explains: “trifecta”

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

From the archives

Most coffee ripens red, but some coffee ripens orange!

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

From the archives

How does Carlos Batres take his coffee? (Hint: it involves 12 cups/ day)

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

From the archives

Clover in Boston Tuesday

4 June, 2010: See that spot at the tip of Rolando’s finger? Come Tuesday there is going to be a Clover truck there. No kidding. Clover is coming to Boston. Details: Dewey Square (right at South Station T-stop exit) Tuesday, Wednesday, Thursday 7am – 3pm We can’t wait to meet new customers and get to know this area. To start… Read More

From the archives

What do we mean when we say coffee volcano?

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