We love artfully roasting & brewing coffees to bring out the best flavor profiles from our farmers’ beans. But before it ever gets to us, the way that coffee is processed at origin can dramatically change the way that it tastes. Understanding the differences between two popular methods —“washed” and “natural” process — can help you discover more coffees that you love.
To spice up your regular routine, our café manager, Mark, shared the recipe for our cardamom syrup: Cardamom Syrup Recipe 1 cup water 1/4 cup crushed cardamom seeds 2 cups raw sugar 5 grams Black Peppercorn Place water and crushed cardamom and black peppercorn in a pot and bring to boil. Simmer for 10 mins, let it cool, and place it in the fridge. Lasts up to 1 month (depending on how addicted you get). Add a splash to your home-brewed coffee! Try it out at home and send us your photos or tag us on Instagram or Facebook! In Seattle? Stop by our café for a cardamom latte or salted caramel latte to celebrate the new season! We'd love to see you.
You can modify it how you roast it. But for me, it's the sweetness and for Setapoung in Laos it's the cleanliness. It's the cleanest cup every year. They pick the best, they dry the best. They put more attention into their coffee than any of the other villages. I commonly say their coffees are as sweet as their community, because they are the sweetest people.
Like many other Costa Rican coffee farms, Enrique’s farm relies on seasonal migrant workers from Panama—often the indigenous Ngäbe-Buglé people who make a demanding journey that leaves the population in a state of mixed documentation, limited resources, and host to human rights abuses. Migrant farm workers can stay in warehouse-type buildings—40-60 people to each structure—with usually no sanitation, plumbing, mattresses, or privacy.
Enrique gives us a tour of his family's coffee farm in Costa Rica and shares how he is working to improve the conditions for his workers.