The history of coffee in Panama is nothing short of a modern day love story. While debate exists over when coffee entered Panama, some claiming the late 18th century and most saying the early 19th century, there is little debate over who transported those precious first beans. The first coffee seeds were brought to Panama by a retired English sea captain and his Panamanian wife, whom together, wished to start a coffee farm.
Our Eco Bag is an upcycled coffee sack that has been masterfully reconstructed into a durable single-strap mini-tote. Each Eco Bag contains three bags of our RI-roasted, organically-grown coffees, a bag of RI-made natural granola, a package of organic US herb seeds, and instructions on how to transform this sturdy, stylish bag into an environmentally-friendly... Continue Reading →
By Katie, Home Coffee Expert If you visit the coffee farms of East Africa, the first thing you will notice is the staggeringly beautiful landscapes. The second thing you will notice is that the majority of labor is performed by women. Twenty to thirty percent of African coffee farms are owned by women and women... Continue Reading →
Acidity in coffee is marvelous, wonderful, and often misunderstood. Today, we're breaking down what acidity in coffee means, how to identify it in a coffee description, and where to find high and / or low acidity coffees based on their growing region.
Quantity, quality, harvesting, certification, roasting, packaging, and... expertise. Coffee, like any fine commodity, can be found in a range of price brackets (some staggering, we know!) and with very little information explaining the cost variation. Today, we hope to shed some light on why your favorite beans and brews can cost a pretty penny.
Coffee and coffee flavor are like two best friends with unclear boundaries. They go together, they need each other, and yet they are still distinct. Coffee, in the broadest sense, has a very identifiable taste but each coffee's flavor profile is nuanced and developed at each stage of its existence, starting with coffee plant species and ending with brew method. Today, we're going to deconstruct the coffee flavor profile paradigm and in doing so, (hopefully) equip you with the knowledge needed to identify coffees that strongly exhibit the flavor characteristics you value most in your cup. First up? Bean type and terroir.
Need a good reason to procrastinate? Check out or top blog entries and podcast episodes of 2020. We hope you enjoy them! Our top 2020 blog post Homemade coffee ice cream recipe. This delicious recipe only takes 10 minutes to make, can be modified to your tastes, and helps you get a little shake-it-up workout... Continue Reading →
Body, mouthfeel, texture...we know the words and what they mean but how they relate to coffee can be obscure and muddled. Today we're going to break down these vague terms. At the most basic level, mouthfeel, also referred to as body, describes how a coffee physically feels in your mouth and on your tongue. Texture, while related, essentially describes the texture of the mouthfeel (e.g., smooth, grainy, creamy, etc.).
December 16th, 1773 was a cold, blistery Boston evening. By 7 pm, the sky would have been pitch black with the only light coming from the stars, candles, and the occasional lantern. The air rolling in off the Atlantic was crisp and biting as it wrapped around the Boston Harbor. On this night, sixty men dressed in Mohawk costumes boarded three ships carrying British tea and tipped, dumped, and stomped into being one history's greatest, most impactful political protests. It was also the night coffee became America's drink.
It's getting chilly outside! If you're anything like me, the cooler the outside temperature, the warmer I want to feel on the inside -- that means hearty breakfasts, more baked goods than I need, and spice. Lots and lots of mouth-tingling, soul-warming spice. From sweet cinnamon to pungent clove to fiery pepper, coffee offers an... Continue Reading →