March 2009

My Favorite Coffee

Bella Vista F.W. Tres Rios Costa Rica™—or “CBV” as we call it around here—is my all-time favorite coffee and has been since the first time I tried it in 1995. I love bright and tangy coffees, but CBV goes beyond acidity and reveals a complex juicy finish that makes your mouth water and makes you crave the next sip even as you’re setting the mug back down on the coffee table (or desk, as I’m writing this).

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A first-generation coffee roaster

Hola, my name is Peter Torrebiarte and I am the director for our Farmer Support Centers in Latin America and Africa. Our Costa Rica office opened five years and our Rwanda office began operating a few months ago.

This project that has been very close to my heart for two reasons. First, I have been with Starbucks in the coffee department for eleven years. And I come from a coffee-producing country, Guatemala, where my family has been growing coffee for three generations. Now I guess I am the first generation to be a coffee roaster in my family.

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Everyone loves Starbucks VIA™ Ready Brew

The first reviews are starting to come in on our new instant coffee…and just as we expected, people are pleasantly surprised by what they’re tasting!

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Three great coffees for our Clover stores in March.

Hello, my name is Jason and my job here at Starbucks is to teach folks about coffee. I love talking about all the details that add up to the quality of our coffee—how it’s grown, processed and roasted.

Over the last year I’ve been working on our Clover program, which has elevated my love for coffee even more. This month in our Clover stores, we’ll be offering some fantastic coffees that I’m excited to share with you.

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A special kick

When I started at Starbucks in 1993, the very first coffee I tasted was Colombia Nariño Supremo. To this day, I can still remember the heady aroma, along with the richness and depth that was in the cup. I never thought a coffee could be so exotic and memorable.

Nariño’s signature flavor is nutty and herbal, but when those tastes are enhanced by a juicy, mouthwatering acidity, it gives it what the local exporter describes as “a special kick.” In the tasting room, we love that kick!

Eleven years after that first taste of Nariño coffee, I had the opportunity to visit the area. It’s located high in the Andes mountains, in southwestern Colombia. Taking a three-hour drive up the side of the Galeras Volcano, you’re overwhelmed by the sheer beauty of the region. Winding, narrow dirt roads follow the contours of the mountain, with a rather abrupt drop to one side, and a near vertical wall of the mountainside on the other.

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Our New Seasonal Coffees

Last Sunday, as I was on my morning trail run, the awareness that spring was emerging in the forest put an extra bounce in my stride. I smiled as I noticed the osoberry buds making their way into fresh, new, bright green leaves. I love this time of year in Seattle, when winter’s rainy grayness transforms into a sea of green, changing with each passing day.

Those osoberry buds reminded me of our new Seasonal Coffees—both are surprising, fresh and have the ability to make you smile. These remarkable coffees are available to you (and me) at their very peak of flavor. Think of that short window of time every year when your favorite fruit is in season. Getting to enjoy a Seasonal Coffee is like that.

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