“ some undreamed shape wondrous and new in the first cool mists of dawn “ The Skagit Stone Owl by Tim McNulty
❄️We warmly present Cambrrrr ❄️ A blend of Honduras La Orquídea & Ethiopia Deri Kojawa, our first ever holiday offering brings the warmth, along with loads of 🍊&🍎&🍯. Now available online and at our cafe.
🤩Join us one week from today in Tacoma for a coffee // karaoke // cocktail // wine // vegan-deliciousness extravaganza. Coffee Fest is back in the PNW, and our friends at Lift Bridge Coffee are opening the doors to their beautiful location in the deeply regal Court House Square building. Sprudge is bringing tasty wine, as they do, Outpost Kitchen is providing all the bites, and En Rama is bringing a STRONG cocktail game, compliments of Oatly. We'll have a raffle to help Finca La Herencia make improvements to their farm, with prizes from Baratza, Acaia, She’s The Roaster, Coffee People Zine, Dillanos and many more. Finally, and perhaps the most pressing reason to mark your calendars, Deadstock Coffee will be bringing the karaoke party-down 🔥🎤🔥
We’re humbled to be included on @foodandwine’s list of the country’s best coffee shops. All the gratitude to our downtown regulars, our hardworking producers, and most of all, our ever-creating, always-pushing cafe team. “A beautiful all-day hang backed by one of the Northwest’s finest roasters, at the heart of one of the West Coast’s best little cities”. We especially concur with the best little city part 🍁 Link to article in bio.
🌕 Every so often, dare we say, once in a blue moon, a drink comes along that 1) does not contain coffee and 2) we cannot stop talking about. 🎋 Japanese Woods is one of those drinks. Lovingly made with hojicha, Oatly, Nathan Miller cocoa, cloves, black pepper, douglas fir bitters. An hojicha-infused cloud, aka, a quiet moment in the forest distilled into a cup, aka, our smokey take on hot chocolate. And guess what — it’s dairy-free 🌱
These are a few of our favorite things: Seasonal Hash, Seasonal Coffee, Seasonal Grain Bowl.
🍁In honor of Hallow’s Eve, we’re sharing one of our favorites — A Poem To Rid The Woods Of Jeremiah’s Monster by Tim McNulty Because you see monsters most everywhere these days, and today on the path out from the cabin, had to carry big sticks to fight them, and cried when the weight slowed you down. And even though I haven’t seen them, I know they’re there too. So I make this poem to rid the woods of monsters. All you monster eyes that see only to ravage the poor and voiceless of the world, Go blind! Hands that snatch the very ground from beneath unborn feet, Go limp! Teeth that tear at the last thin shreds of what is green and holy around us, Fall out! Hunger that knows no rest, Eat yourself! You monsters that come flickering out of your bombshelter souls to strike at the life we try and make in spite of you: May you become the bad dreams you push on us and our children and never wake! Meantime: KEEP OUT OF THESE WOODS. You’re scaring my friends.
Definitely Not a Pumpkin Spice Latte. Definitely Deliriously Deeeelish.
“Do you all have any natural processed coffees?” The answer to that question has always been no, until now 🍒 Introducing Moonrise, a blend comprised of Honduras El Tanque (washed) and Ethiopia Wuri (natural). Hailing from the acclaimed Santa Barbara region of Honduras, El Tanque is Danny Moreno’s highest elevation farm and a perennial favorite. “Wuri” means “high altitude” in the Gedeo language, which Worka Sakora has certainly earned, with some areas topping out over 2,000 masl. The sorting and drying processes at Wuri are precise and laborious. This naturally processed selection adds an intense, yet clean fruit character to Moonrise. Together these coffees produce a syrupy brew with a bright, complex acidity. We particularly love this coffee for espresso. Shoutout to our friends @rinconxmarket for being the catalyst behind this blend! Order link in profile.
🍎 toast 🍎
Have you tried the Rushmore? It’s a gustatory high 5 — melding espresso, rosemary, brown sugar, honey and lemon peel 🙌
We’ve been feeling the BHAM LUV in a big way this week ❤️ We’re humbled to be named Best Coffeeshop, Best Brunch, and Gloria was named BEST BARISTA in town ❤️ All the thanks goes to our hardworking team and to our regulars who have supported us from day 1 ❤️
🇵🇪 Settle in and pour yourself a coffee — we have a Peru trip report to share. Last month, Andrew, our co-founder & green buyer, travelled to the city of Jaén in northern Peru to learn more about a new quality initiative in the region. The Cajamarca region holds endless potential, with ideal growing conditions and superb varieties. However, lack of consistency during harvest has kept the region’s coffees from fully realizing their potential. The project focuses on 300-400 farmers in the region who are unassociated with any cooperative or producer organization. These producers haven't had access to training sessions, quality premiums, or certifications in the past, and their income has been dependent on the market. They often sell to middlemen, which has resulted in being paid very little for their crop, as well as very high quality coffee being sold into commodity grade channels. The new quality initiative has created a operation in Jaén, to whom producers can sell their parchment. Here, green samples are graded and analyzed on the spot, before being sample roasted, cupped and categorized. Price is then determined by cupping results, and producers are paid in full the same day. Premiums being paid are well above market price -- in some cases double. The potential for quality here seems to be substantial. Andrew was fortunate to cup some incredible coffees and visit with a few families in the area. A farmer named Saul Taica produced one of the standout coffees of the trip, an all Caturra lot with lush tropical fruit notes. We also purchased two lots from Elvis Rafael, a young farmer who placed 7th in the 2018 Peru Cup of Excellence. His Catuai lot is extremely complex, with flavors of apricot, cinnamon, and dried banana. We're looking forward to working with these producers going forward and we're excited to share these coffees with you when they land on the west coast later this year.
We quietly rolled out our new box set last month. To our surprise, these little guys have been flying out the door. Each box contains 4 x 150 gram single origin offerings. We ship the sets out each Thursday. The weekly order cut off is Wednesday at noon PST. The current set includes: 🍊Ethiopia Sollomo 🍇Kenya Kiangoi Peaberry 🍎Colombia Palomos Del Sur 🍒Guatemala Santa Isabel Please note: not all four offerings change each month.
❄️ Come on in out of the cold ☕️
The first time we tasted Kenya Kiangoi Peaberry we dropped our cupping spoons and, mouths agape, repeatedly scrawled “ripe blackberries” on our cupping forms, over and over, and over and over, and over and over, and over and over again. Just like the blackberries of late summer, Kenya Kiangoi Peaberry, will soon be a distant memory. Grab a bag at the cafe (and we’ll brew you a cup on the house) or order a bag online. Link in profile.
Want to step up your home coffee game? We have a few spots remaining in our manual brewing class. It’s being held at our cafe this Sunday, the 29th, at 2pm. We’ll walk through our approach to Kalita, Aeropress and French Press. One 12oz bag of the coffee of your choice is included in the $45 registration. You’ll also get 25% off all brewing gear. Follow the link in our profile to register.