Whole Bean Coffee
Java Means Coffee
So, what’s with the name Blue Java? Well, blue refers to the color of the raw coffee beans before we roast them up. Most unroasted coffee beans have a greenish hue, but what is unusual about these raw beans is that they show distinctive deep blue-green color. In the cup, the coffee has herbaceous notes of sage and fresh earth and a sweet and syrupy mouthfeel.
New Test Post by Allison
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History in the Making
I’ve recently returned from a trip to China where Starbucks signed two historic Memoranda of Understanding to invest in growing high-quality coffee in Yunnan province. We’ll be collaborating with the People’s Government of Pu’er City (Yunnan Province) and the Yunnan Academy of Agricultural Sciences. These agreements signal cooperation between Starbucks and China to revolutionize the Chinese coffee market and help local farmers there grow new, high-quality coffees that are sure to be prized throughout the world.
Although we will continue to buy coffees from many countries, this opportunity allows us to help build China’s specialty coffee market from scratch. We’ll open another Farmer Support Center, manage a base farm to grow coffee for production and create a demo farm that offers training on soil quality, tree planting and pruning, and education about C.A.F.E. Practices. We will also operate wet and dry mills. Between the agronomists and partners with years of leadership in the coffee industry, we have the experience necessary to be very successful. I am excited about the immense opportunity this partnership represents.
An Unexpected Visitor to the Coffee Tasting Room
We were in the tasting room, blending possible components for Christmas Blend 2010. How would the Guatemala mix with the Costa Rica? How would the Sumatra and Sulawesi combine in this year’s cup? Was the Aged Sumatra ready to be highlighted in our most important blend? We were tasting and blending and pondering these important questions when out in the hall there arose such a clatter.
It being April at the time, the guest we received was a little unexpected, as in through the door burst the right jolly old elf himself: Santa Claus. He brought with him a great challenge:
Thanksgiving Blend Fit for a Feast
A little more than three years ago, I found myself sitting in the private dining room of a well-known and much-loved Seattle restaurant. With me around the table were an iconic Seattle restaurateur, one of his executive chefs, three coffee experts and a host of people just happy to be there. (As the product manager for the yet-to-be-introduced Thanksgiving Blend, I was one of those.)
We had narrowed our search for the perfect coffee to accompany arguably the year’s most important dinner to two amazing blends. Our mission was simple, yet daunting: drink coffee, eat an amazing Thanksgiving feast, talk about the coffee and select the next great Starbucks blend.
As we explored the feast and sipped the coffee, each of the blends seemed to change with every bite.
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