Blog

13 Jul 2016

Wow, what a week!  Did you know that HACCP, first developed in the 1960’s was a spin off from the US Space program?  The government wanted to make sure the food provided to astronauts would not harm them or make them sick while in space.  The food was to be completely free of bacteria, toxins, chemicals and physical hazards.  As a result of this HACCP was soon developed as a way to eliminate these hazards to produce the safest food possible. 

HACCP I focused on the importance of solid prerequisite programs.  A prerequisite program is a series of steps or procedures that control the operational conditions within a plant or food establishment and promotes environmental conditions that are favorable for the production of safe food.  Prerequisite programs address issues such as employee hygiene, sanitation, pest control, premises, transportation, purchasing, shipping, receiving, storage, recalls and equipment

HACCPII focused on the...

30 Jun 2016
Liz Bishop, Barista Trainer and Coffee Roaster recently completed a week of training and exams in New York City,  Here is her report:  Q Grader Test Update by Liz I had heard all of the stories of how hard and grueling the Q Grader exams could be. They are true. The Q is hard and it is an...
26 May 2016
On our recent trip to Nicaragua, we had the pleasure of meeting with a worker cooperative in the coffee-growing region of Matagalpa.  This is a unique group: an all-women’s cooperative of workers at a progressive and well-respected coffee cooperative called SOPPEXCCA.   The co-op is...
04 Mar 2016
We have an update from San Antonio, which along with Luis Alberto Vasquez, is a first-level cooperative that we work with in Nicaragua.  Like Luis Alberto, San Antonio was severely affected by the rust epidemic and saw yields drop from an average of 120,000 lbs. per year to 20,000.  With...
29 Feb 2016
We last reported on Luis Alberto Vasquez in May of last year.  The co-operative was devastated by the coffee leaf rust epidemic and had seen reductions in their harvests from an average of 90,000 lbs. per year to about 7,000.  They responded with resolve and sweat equity, utilizing...
14 Aug 2015
A price increase on our signature product is typically not the way to thank our patrons for 20 years of loyalty.  So, needless to say the decision for a coffee price increase was not taken lightly. Our coffees are purchased largely from small-scale Indigenous co-ops committed to organic...