Terroir on TV: On Thursday April 28th, Terroir was featured on Channel 5's Chronicle (in the New England area) with an interview with George Howell, President and Founder, as well as an in-depth look at Terroir's revolutionary storage system. Our thanks go to Clint Conley and everyone at the Boston Chronicle for visiting us and for doing such a great job on producing the piece.
Adventures of George Howell: If you want to share George's adventures in coffee, travel and life, check out his new website George Howell.com. While you're there, take a look at George's collection of photos from his recent travels to Ethiopian coffee farms. Visit www.georgehowell.com to see more.
George Howell teaches aspiring chefs: on Tuesday May 3rd and Wednesday May 4th, George held classes at the Cambridge Culinary Academy to teach aspiring chefs about the history, agriculture and economics of the coffee industry. The chefs-to-be also got to try many Terroir coffees and pick George’s brain about numerous coffee topics.Now you see it, now you don't!
You might notice, from time to time, that Terroir introduces new coffees and at the same time says farewell to others. Recently, we told you about our exciting new Rwandan coffee; then, in the same breath, we said "we are temporarily out of Yirgacheffe..." So, WHY, you ask, can you not buy your favorite coffee right now? Well, at Terroir, we are so concerned about freshness, we won't sell you coffee that is not super fresh. As soon as we get fresh green coffee, we freeze it (and we're talking many thousands of pounds of frozen coffee...). When our supply runs out, we simply won't buy the old green coffee that has been aging in someone's warehouse. So, while you might miss out on your favorite for a bit, you will be getting the absolute freshest coffee the moment it becomes available again.
Next time we are "temporarily" out of the coffee you want, take a chance and try something new! If you want some recommendations, feel free to call us at 978-635-9033. If you ask for James, resident coffee guru, he’ll be happy to help you find some new favorites.What's in a Grinder?
Did you know that you can improve an already excellent cup of coffee by paying more attention to the way you grind it? Even the best grinders don't always grind every bean 100% perfectly, so try noticing next time if you have any clumps in your grind. These clumps are extremely fine grinds that have united together to interfere with your tasting pleasure! Remove them or avoid them whenever possible and you'll get an even better, smoother cup of coffee.Stayed tuned for more from Terroir. In the meantime, remember: Life's short – drink great coffee!