In cased you missed it, we were just on CBC Radio!
Listen to the first 10 minutes of the podcast to hear our CEO and co-founder talk about Merchants’ company values, our solar-powered coffee program, and the science of coffee freshness.
–> Link to the CBC podcast page
(Special thanks to our long-time customer and supporter, Andrew Fountain, for providing a home coffee-roasting demonstration to the CBC journalist! 😁👏)
We don’t often think of coffee as a food, and yet it is the roasted seed of a cherry; the first thing many of us consume each morning. It’s also—quite often—the last flavour to finish off a celebratory, multi-course meal.
So why wouldn’t coffee be as important as any other ingredient we cook with? …
Continue reading Coffee + Food + Discussion = CommunityToday is considered “International Coffee Day”, but don’t worry if you weren’t aware because no one seems to know its real origin. The concept has been promoted on different days in different countries—the earliest record being Japan in 1983.
Just three years ago, the International Coffee Organization agreed to the first official recognition of the date in Milan as a way of promoting fair trade coffee and awareness of coffee growers.
Continue reading #InternationalCoffeeDay News: We’re Officially (Soft) Launching Our Cafe!
Today we’re thanking USA Today because they published a story about us and one of the 3 Keys to Great Tasting Coffee (freshness of the roast) in their travel section this week!
“You’ve probably been drinking stale coffee all your adult life …”, says Eat Sip Trip writer, Kae Lani … and it’s the truth!
There are three critical keys to making the best tasting coffee, regardless of what coffee camp you belong to. As with fine wine, the quality of the coffee begins with the quality of the fruit …
The first key to great coffee is the Quality of the Green Bean.
The best cup of coffee starts with the best beans, and the best beans are high-elevation; arabica fairly traded and grown organically. Coffee production that includes innovations such as, restorative agriculture, advanced sorting and processing equipment, and better packaging/storage facilities for export, also play a role in increasing a coffee’s overall quality.
