We are an artisan coffee roaster in Northern
California. We buy from small farms and cooperatives around the world and our
family run company is committed to sustainability. Find out where to buy our coffee or visit our online store.
Blueberry notes add to hints of cashew and chocolate.
For almost seventy years, Defenders of
Wildlife has worked tirelessly to protect animals across our
nation. Here at Thanksgiving Coffee, we have partnered with
Defenders to support their efforts in protecting the majestic
wolves of our nation. Help us help them through our Save Our Wolves
Coffee - here in a Medium Roast.
We chose “Paul’s Blend” for our Medium roast selection because
it celebrates our co-founder, an avid environmentalist activist
Paul Katzeff, who created this (his favorite) blend.
Paul’s Blend is our most popular medium roast coffee and for
good reason. It tastes great. Let me tell you about it. You might
have guessed by now that it is actually me, Paul, writing this
coffee review, and I must apologize for that first paragraph, in
which I refer to myself in the “third person singular”.
For over 20 years I have avoided “dry process” coffees, a
process that is part of the picking, harvesting, and drying of the
coffee cherries in the origin country. Then a fellow roaster
pointed out that I should “think blueberry”. Blueberries are both
sweet and sour at the same time. This changed the connection
between my mind and my palate. The dry process coffees began to
take on some real personality once I could define their “off”
Quite by chance I combined some leftover “naturals” with some
leftover wet process coffees at home one morning as I scrambled to
find enough coffee to brew (one reason to join our subscription
coffee club). The resulting blend was big, bold, sweet, and fruity
with a long finish! It had the bright sweet citric notes of the wet
process coffee and the heavy plum fruity acidity of the dry process
coffee. The blend was full of all the flavors of both, and
surprised as I was, I embarked on a new journey to find the best
coffees for this blend combination.
Over the last 5 years, I have tasted hundreds of coffees, which
is not abnormal for a coffee roaster. I have settled on two great
Nicaraguan coffees and a 50/50 blend; Byron Coralles’ dry process
“natural” and PRODECOOP’s wet process from the Dipilto region in
the Northeast mountains near the Honduras boarder. Byron’s coffees
received a 94 grade from TheCoffeeReview.com and although our
Dipilto was not rated, I love it. The last time I visited Dipilto,
the town, San Juan de Rio Coco was a red dirt place with hitching
posts for horses that carried coffee into town for local buyers to
purchase. I was not appreciated by those “coyotes” as they are
called, because I brought the world price plus the Fair Trade
premiums for quality and social programs with me. The farmers loved
me and they produced their coffees with care and love for us. You
can taste it easily.
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19100 South Harbor Drive, Fort Bragg, CA 95437
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