We're proud to showcase our friend Fernando Diaz’s crop, for the fourth year.
We went down to Guatemala to visit Fernando’s farm a few years back and were floored by his ambition and ingenuity. Both he and his methods gripped our attention and stretched our imagination.
Let's assume you've actually got this outstanding of a set-up at work. Have no fear, we can still give you upgrade advice!
Ladies and gentlemen, let me introduce you to your new break-time entertainment and treat...
Let us equip you with good questions and common pitfalls to avoid when setting up your coffee situation at work.
This is our first issue in a series that will explore a few commonly seen coffee set-ups at the workplace. Keep checking in throughout this week and next week to see how anybody can make their workplace coffee experience better.
Most of our coffees went through a washed processing, but the Chelelektu is a naturally processed coffee. I'm sure many of you have heard that term tossed around, but are unsure of what it means.
Read on, you inquisitive coffee-lover, because this quick overview is for you!
Coffea has coffee classes every Thursday out at Dawley Farms, and they’ll keep on going every Thursday at 7:00 p.m.
December 7th: You’re invited to come behind the counter and learn the secrets and techniques it takes to be a barista with Milk Steaming & Texturing, lead by our CEO Bryan Kegley. Learn you what it takes to create that deliciously lovely latte art you see on all your espresso drinks from Coffea. This class is already filling up, so reserve your seat quickly!
Every first Sunday of the month, join our Head Roaster Andrew Fritz to sample all the coffees that Coffea has to offer.