Good Karma=Good Coffee? Indeed.
Ah, it's times like this that we wish we really wish we could describe "taste" better.
We found a really nice coffee -- from a local roaster no less -- and when we made it at home on our stovetop doohicky (still our favorite mode of home brewing), it was as good or better than anything we've had in a cafe. From our little kitchen in the dungeon, no less!
That's empowerment for you -- the folks at Taylor Maid Farms bestowed on us the ability to brew as good for ourselves as we can get elsewhere. Taylor Maid is up in Sebastapol and is into organic, sustainable farms and fair trade practices. The company cares about the environment (a LOT more on this after the jump). From what we can gather, it's just "good people." That would make us feel better about spending a lot on the coffee -- but guess what? It's not overpriced by any measure. It's really in line cost-wise with most specialty beans around these here parts.
We took a nice hike to the fairly amazing Rainbow Grocery, one of the few places in town that carries the brand (according to a company spokesperson, it's also available in San Francisco at Thom's Natural Foods on Geary and Fresh Organics on Stanyan). It's available there in bulk, which was great; we weren't forced to overcommit and took about a half pound of the Goat Rock Roast and a smidge less of the Rainforest blend.
We tried the Goat Rock first. The taste? Again, we can't do it justice -- our best would be to say that it's powerful without being overpowering, as well as distinctive and drinkable. There's a lot going on in there; some softer notes against a bold backdrop. We mean, we would probably recognize it if we ever tried it blind, one of the few coffees our limited palate can do this with.
(Aside: the only coffee we can usually recognize is Kona -- very smooth and caramel-ly . . even a weak Kona blend [the typical 5%-10%] isn't too tough to I.D. A good portion of our family lives in Hawaii; in fact, Mrs. Trimethyldioxypurist is in the Aloha state as we write this. We're keeping our fingers crossed that we may have the chance to write about something she brings us back. Hint hint.)
Mark Inman, Taylor Maid's President and Green Buyer, says that the Goat Rock blend was his "answer to many customers who wanted to drink organic/free trade coffee but still had a hankerin' for Peet's 'Major Dickenson's Blend'. The Goat Rock is a cleaned up, organic version of this blend. It has quickly become one of our hottest sellers."
No wonder, sir. It was lovely.
The Rainforest blend struck a lot of very similar notes for us, with perhaps a touch more vibrancy --something bold, something grand, something over-arching (but not over-reaching) that floods our mouth like a cold ocean wave (figuratively speaking, of course, the coffee was consumed while damned hot). Inman says that this blend, "has been a longtime favorite of many Wine Country restaurants and hotels" -- so some of you Napa/Sonoma residents and/or visitors may have been exposed to it already.
We thought ii also was very good, though we actually prefer the Goat Rock.
Mr. Inman was kind enough to provide us with some details on his practices -- coverage of TMF could probably be as appropriate under SFist Mary-Lynn's fine "SFist Cares" pieces as it is under this coffee column. For instance:
1. TMF is known by the trade as one of the most progressive "Green Businesses" that also deals with high-quality specialty coffee. Inman used to write a column for Fresh Cup Magazine (the industry's largest trade publication) titled "The Green Cafe," which focused on making your business more environmentally and socially progressive.2. TMF holds board seats on some of the industry's most influential trade groups. Inman has been on the Board of Directors of the Specialty Coffee Association of America (www.scaa.org) and also sits on the board of the WBC (World Barista Championship)--a high level competition for professional Baristas (Inman says "think 'Iron Chef,' for the coffee trade"--if you want more more info on these sorts of competitions, this article on CoffeeGeek, which covers the recent South East Regional Barista Competition, is a swell place to start).
3. Taylor Maid Farms sources all of its coffee direct (many of which come from "Old Vine" heirloom stock). Taylor Maid Farms maintains relationships with more than 22 communities worldwide, purchasing all the coffee each community produces. Many of these communities employ progressive or innovative organic/biodynamic practices on the farm.
4. TMF works with the U.N. on coffee projects through the IISD (International Institute for Sustainable Development) and UNCTAD (United Nation's Committee on Trade and Development). For TMF's size (less than $3 million a year in sales), TMF's commitment to the coffee industry mimics companies much larger (Starbucks, Green Mountain,
etc.)5. At home, TMF practices the following "Green" steps:
a. Roasts all coffee on it's patented "Smokeless" roaster. A coffee roaster that uses 90% less energy than comparable coffee roasters.
b. Delivers all its products in its Biodiesel powered vehicles.
c. Packages its coffee in recyclable steel cans.
d. Pays living wages and full medical benefits (no co-pay) for
all employees. All dependents are covered under the company policy at
no additional costs.
e. TMF recycles all its non-metal and plastic waste at its
onsite vermiculture project. Worm castings are donated to school
garden projects.
Mark, if we were ever to move to Sebastapol, you'd find a willing employee (though we're certain there's no shortage!).
Look -- TMF shows love; they get love--at least from this SFist. We hope you will enjoy the coffee too. The Web site's got more info on the company's philosphy and all that kind of jazz -- you can order the coffee straight from the site if you like.