Gabe is our Quality Control Specialist. He works with the roasting team to source our coffees, create our blends, and keep the dialogue flowing between roasters, baristas and lab managers. He is a slave to the Leftist espresso blend.
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Colleen Anunu (Roasting Department Manager), Janet Murray (Purchasing Manager), Anne-Marie Robles (Director of Wholesale) and myself (QC Guy) decided to drive down to Atlanta for the annual SCAA trade show. Yeah, real smart guys, 15 hours in a 2001 Hyundai Elantra, with people you work with every single day. DEDICATION folks, DEDICATION.
Brazil is a beautiful country with beautiful people, beautiful food and most importantly: beautiful coffees. We are very happy to bring two new offerings on board from the number one coffee producer in the world, and some of the finest people on earth. Photos
Colleen and I went to Geneva, NY to pay a visit to the Food Research Lab for Cornell University. She was giving a talk about our involvement with the Las Mingas project. We will be giving our own presentation this coming weekend, check it out!
For many coffee roasting companies, there is a need to have a variety of roast levels and a variety of coffees from different coffee growing regions. The regions are Latin America, Indonesia and Africa (the major ones anyway, I am NOT touching the Jamaica Blue Mountain one). The photograph above demonstrates Java at two different roast levels. Our pursuit of perfection is endless, and our obsession with coffee profiling is somewhat, well, obsessive.
Chris and Kathy Beatty have been coffee hardcore aficionados for years. Photos
This special lady is our newly acquired 1950 Probat LG-5. A beauty found in UP-upstate New York and beautifully restored by our machine techs Thom and Tomas. It's been awesome to watch her come back to life. In new color.
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Chris wears protective gloves and scrapes away at the inside of the roasting chamber. We do a heavy duty cleaning every 3 months.
In the specialty coffee industry there is a practice that is protocol for any decent, responsible and quality focused roaster called cupping. Coffee cupping is something that is for the most part, well known to specialty coffee professionals from baristas to CEOs of said coffee companies. Cuppings are a method of determining the quality of a particular coffee. When we get a green coffee sample at Krums (our roasting facility/coffee lab) I roast it on our sample roaster for the next days cupping. 
Every fall into winter season means exciting and new opportunities to buy beautiful coffees. I am stoked to be cupping
1 to 2 to sometimes even 3 times a day in order to find that beautiful,
strange or eccentric new coffee to purchase and then roast and share.
Up at Krums Corners,
there is a nice hum that you can hear on a visit up route 96. The hum
of the roaster, the sample roaster, the production team bagging up
coffee, the slicing of tape and the taping up of boxes to get shipped
out to accounts and customers.
Latest PhotosThe Gimme blog is a collaboration that gives voice to people across our company. Opinions expressed by our authors are uncensored, and are not necessarily the opinions of Gimme! Coffee. If you need a company statement, or any other type of response, please contact us.
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