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Some good things. A look back and a look ahead.

Each January we do an internal look back at our previous year in business, assessing our accomplishments and how to make our operation work better, how we can improve our workplace and better express our vision and mission.  This year we had the additional need to untangle and consider our operation during the last 11 months of the pandemic, making sense of all of the adaptations, plans, scrambles, and expectations, and use that information to update our plans on how to get through another 10 or more months in safe mode. Y'all have supported and shown us so much love and we hope we've provided you and your loved ones lots of comfort! In order to get through 6-10 more months and keep...

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We're in this Together.

We created our Spring/Summer 2020 Wonder Menu by naming world heritage sites with deep and sometimes ancient historical significance that are important to all of humanity. Sites referenced spanned from the ancient cities of Balkh and Palmyra, to the Strait of Jabal Tariq (Gibraltar), to Teotihuacan. We named our signature pour over for one of the world’s liveliest squares, Marrakech’s Jemaa El-Fnaa, and another drink for Puerto Rico’s Arecibo Observatory.   Our drink, Palmyra, was a nod to the fact that Palmyra was at the Western end of the ancient spice routes, and that it came to prominence as a crossroads and trading center for caravans traveling from distant lands. The featured spices highlighted the multicultural influences that converged, cohabitated...

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Q-Grading Coffee: Part 3 of 5 - Body

Welcome to our third post on Q-Grading and objective tasting! This post is going to focus on the perception of body. Some of the more common descriptors coffee drinkers use to describe their cups are “bold” and “full-bodied,” but when it comes to understanding what  those descriptors actually mean, there are multiple interpretations, many of which seem vague.  The easiest way to refer to a coffee’s “body” is to define it as the texture or perceived “weight” you feel when tasting a coffee. An easy way to start tasting for this is to run your tongue over the roof of your mouth and think about what texture you’re feeling.  Terroir and processing play a big part here: all coffees are...

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NEOWISE photo collaboration by David Solow & Kristy Maney Herron + We're In This Together Autumn Menu Precursor

Wonder is a word we use to refer to the spirit of what we're after in serving y'all. This spring in the chaos of covid-19 our communications specialist and Little Waves Coffee wholesale manager, Alyssa Noble, added the word vibrance to what we've been keeping on our minds through the spring and summer. This photograph came out of the desire to share both.  Composite Photo by David Solow + Kristy Maney Herron We're sharing it with you now to set the stage for the wrapping up of our current wonder menu, and to launch our coming menu.  It's going to be called "We're in This Together" and be a menu in which each item will be made via collaboration. To start...

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