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Recently I pressed one of our coffees at home and did a pour over of another at the Glisan shop.  At home I had our Blue Heron.  On first sip the flavor explosion two seconds into the drink was amazing.  I was really pleased with it.  The other was our current El Salvador offering.  The coffee from start to finish was great.  But, it was the spicy tobacco aftertaste that caused me to write a friend that if all cigaretts tasted like this I'd be a smoker. Big pat on the back to our roasters Neil and Ashley!
 
If you are lucky enough to be in the shop when this is brewing you should try it out.  Get a pour over not a drip unless you are in a hurry.  Otherwise pick up a bag and you'll be quite the happy morning person.
 
Dan

https://www.facebook.com/#!/event.php?eid=285726388114402
 
Check out the FB link above for more information on a Holiday Event World Cup's NW 18th & Glisan shop is having next week.  Time to get some goodies for your Thanksgiving dinner.
 
Dan

A big happy birthday to Powell's Dot Com.  Funny that they are having the birthday and you can get the gift.  Check out the link on how to get a free $5 gift card on their home page.  Then you can get your book and go to the World Cup Coffee shop in the Coffee Room to people watch, read, sit & think, watch the cars & peds outside....all with an amazing cuppa coffee from our talented staff.
 
D

[UPDATE] Hunter's wife has been approved to come into the United States.  For those of you that helped through this site or others thank you.  I know Hunter is extremely greatfull.  There is still much more to be done and you can always continue to support through the FB site.  Thought you'd like to know.
Dan
 
Below this information I'd like you all to pay attention to.  Hunter is an employee of World Cup Coffee and has been diagnosed with an aggressive cancer.  He has a limited time according to the doctors.  Hunter was recently married in our Glisan cafe.  His wife is from the UK and the US Embassy denied her visa to return to the US to be by Hunter's side during his chemo treatment.
 
Please take the time to watch the video by KOIN 6 news.  Second, sign the petition!  Its free.  Third, donate anything you can.  Hunter is a great guy and deserves what you can do.  Legal, health and personal expenses are great during this trying time for Hunter and his family.
 
After that go hug your family, friends, kids, wife...It's easy for us and should be greatly appreciated given the time we are given.
 
Dan
 
KOIN 6 INTERVIEW: http://www.youtube.com/watch?v=Bk7GD9KRGCg&feature=youtu.
PETITION: http://www.change.org/petitions/passport-citizenship-unit-allow-a-uk-wife-to-visit-her-us-husband-with-a-brain-tumor
FACEBOOK GROUP: http://www.facebook.com/pages/My-husband-has-cancer-the-US-government-WONT-let-me-go-be-with-him/246977138671960?sk=app_2309869772
DONATIONS: https://www.paypal.com/us/cgi-bin/webscr?cmd=_flow&SESSION=IeqxLemGF6ltgKq_MXNZloD70T_6UnmGzhJ-Sker4MKiEKz94fZ2tT0-3VS&dispatch=5885d80a13c0db1f8e263663d3faee8d35d0e363192f28ea2a5d17702da0dbf0

I don't go on many origin trips these days as I take care of three wonderful girls...most of the time wonderful that is.  But recently my wife and I decided to celebrate our 10th anniversary where we honeymooned at Kauai, Hawaii.  If you have been to Hawaii and not been to Kauai then you haven't been to Hawaii that I love.  Still yet fully developed but not some primative jungle that you are fighting off bugs, snakes and other critters.  The beauty of it all sets in easily as the Portland weather is reported on to be 30 degrees lower than what we enjoyed.

One thing that happens when you are a coffee guy on vacation is you hunt for good coffee.  Be it retail or in this case as we were in the tropics we visited the Kauai Coffee Plantation.  Far from harvest time the trees were showing their wear and tare of what a well planned and operated farm goes thorugh to create their coffees.  Its expensive to grow, care for and harvest coffee in the states.  The Kauai Plantation uses mechanized harvesters.  You can see how this equipment is driven down the row of trees pruned to the proper height.  The arms in the body of the beast twirl like a car wash and beat the hell out of the tree and the ripe cherries fall to the ground.  Not so good for the tree.  The coffee is harvested in Hawaii mostly from September through December.  Our visit was in mid-March and the trees were in poor looking condition as you can see.  You wouldn't even see any daylight as the leaves would remain on a hand picked tree that didn't use the "strip pick" method.  However, it is interesting to see all the coffee left on the tree.  You can still see nodes of coffee bundled still on the trees!  This was in their walking tour area so this may have something to do with that as they would want the public to see it but still a lot of waste.

I enjoyed the tour being the coffee geek that I am but wouldn't consider buying their coffee unless it was a contract roast.  It was a good cup and the tasting room is filled with brewed coffee for you to cup and lots of Kauai schwag in the visitors center.  I'd really like to see more of it in harvest when the equipment is up and running.  Or maybe during flowering for that sight and smell.  As always its a family friendly tour so take the young uns.  Lots of room to run on an unused drying patio!

 

For more info go to www.kauaicoffee.com  or http://www.hawaiicoffeeassoc.org/state.htm for more information on coffee in Hawaii.

No, I'm not talking about the Bridgeport Cafe Negro this time.  We all know how good that beer is with World Cup Coffee in it.  I'm talking about this Friday's Oregon Distillers Guild TOAST.  Details on the link provided.  If you want to taste some of Oregon's great locally produced liquors you'll want to attend this event.  Great fun in discussing the craft with the artisan distillers.  World Cup's sales manager Ken will be there to talk coffee.  This event coincides with the ADI national conference.  AND, if any of you distillers want to work with us on a coffee infusion...I'm just sayin!!!!

 

Dan

Coffee market continues to rise.  Not a fun time to buy on spot and luckily we have booked pretty decently for the coffees we like.  Our prices have increased along with the rest of the industry.  We chose to tighten our belts and reduce our normal margin but things are still good at The Cup.
 
Also at Glisan we had a great industry party.  Sponsored by Roast Magazine and the Northwest Roasters Group we were honored to host a delegation from Burundi.  As East Africa continues to impress with the assitance of USAID look for coffees from Burundi on shelves soon from many of your favorite roasters.  Great coffee and Great people.  We love the coffee industry and it was great to meet old friends within the industry and some new ones.
 
Dan

So its time to party.  Not just for the Super Bowl but a World Cup Coffee Kick Off Party for the new Cafe Negro Coffee Infused Porter.  Sign up on the Facebook page and you'll see all the necessary info and guest list there.  The response to the brew has been fantastic.  Keep the 5 - 8 PM schedule on  Friday January 21st free for a visit to our Glisan shop on NW 18th & Glisan.  Free tastings from the Bridgeport crew and a few other goodies.  For questions contact Ken Howell at World Cup Coffee.

After many weeks of work our new shopping cart is up.  Not much of a change really but reflective of the quality of coffee that Jill is sourcing and roasting.  Also, the price increase is reflective of today's elevated market (as noted in an earlier post).  Our customers have to put in a new password, and we did jump the gun on the start with a few admin issues but we are flying now.
 
Some good ideas have come lately and we'll be working on better shipping packaging and rates as well as programs for regular delivery.  We hope you find this site more user friendly than the last.  It was a necessary clean up.  See you at Coffee Fest Seattle...
 
Dan

One of the most cherished beverages in the world is coffee.  How it is served best is an arguement for every coffee drinker.  Personally I'm a fan of the pour over drip method....for now.  Recently I tried a perfect pour of our roaster's espresso called Puddle Jumper.  We are currently serving in in our retail shops.  The complex nature of the drink from sweet chocolate, tart berries, pleasant body and acidity made my day.  To put it in perspective I poured the drink at 3 PM today and I'm writing about it now at 8PM.  It's still on my mind.  Try it soon at our retail shops or at Accanto on SE Belmont.  Jill is our roaster and Karen are working hard to make your coffee great.  They hit it out of the park with the PJ.
 
Dan

 
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