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El Salvador With The Rodriguez Family

Posted by Oliver Stormshak on

   Starting a new relationship is always nerve racking. It's the same with new relationships with coffee producers. This year we began the process with working with a new partner in El Salvador, the Rodriguez family. Luis Rodriguez and his mother Gloria hosted me like a family member welcoming me into home and lives in Apaneca llamatepec area of El Salvador. The family operates the farms El Porvernir, Nejapa, La Lagunita and La Gloria. Gloria and Luis, give me hope for a strong trade partner in El Salvador. This trip was more of an exploratory trip. We know and love...

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TNT March 29th, At Olympia Coffee Roasting Co.

Posted by Oliver Stormshak on

We are hosting the NW Thursday Night Throwdown.  The throwdown will include a latte art competition and a triangulation style tasting competition. In addition, we will premier our new film, <i>From The Source</i>, filmed while sourcing coffee in Costa Rica, El Salvador, and Guatemala.  The fun starts at 7pm at 108 Cherry Street.  

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Vist to La Mirella

Posted by Oliver Stormshak on

Years ago now, I started my travels to coffee producing countries in Costa Rica. Costa Rica since that moment has held a distinctive place in my heart. Since my first encounter with Costa Rican coffee, production, absolutely everything in the Costa Rican coffee system has changed. The micro mill revolution has not only been born but blossomed into something of a world standard for independent transparent entrepreneurship on the producer level.    Our longest standing Direct Trade coffee, Finca La Mirella has reached a level of relationship that has moved way past business. Visiting with Chacon-Salas family for the fourth...

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Pouring Over

Posted by Oliver Stormshak on

We have an exciting change to our coffee brewing program at Cherry Street. We are retiring our Clover brewer and shifting to manual pour-over brewing. We have long been fans of pour-over coffee and have offered it in addition to Clover brewed coffee for the past two years. The time has come to make the full switch. We will still grind and brew every cup of coffee fresh as we have since we opened the doors of our Cherry Street Cafe in 2007. The pour-over brewing method we have selected is the same method that we used to claim the...

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