PT's Blog

The Golden Bean results are in!

By Will Vunderink on Sep 25, 2018

The 2018 Golden Bean North America Coffee Roasters Competition just wrapped up in Portland. We made five submissions and received five medals!

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Introducing the Pumpkin Rosemary Latte

By Will Vunderink on Sep 21, 2018

Fall has arrived, and our cafes are celebrating with a new Pumpkin Rosemary Latte—no bottled syrup to be found.

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A brief guide to our color-coding system

By Will Vunderink on Aug 08, 2018

The label system that Carpenter Collective designed for us designates a color for each type of coffee we offer. We're making this evident every step of the way, so it's simpler for you to browse our website or the shelves at our cafes. 

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What is Cascara, and what should you do with it?

By Will Vunderink on Jul 20, 2018

Daunting at first glance, Cascara's unique, subtly sweet flavor profile is ideal for a variety of coffee-adjacent uses. Plus, producing Cascara is a great way for coffee farmers to make the most of their coffee harvest.

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Revamp your cold brew routine with these four concoctions

By Will Vunderink on Jul 18, 2018

We'll never get tired of drinking Cold Front black, but summer is long—sometimes you need to switch up your routine up to keep things exciting. So on a hot day at our roasting facility we tinkered with some recipes to take cold brew in new, perhaps unexpected directions. And they were delicious...

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What you need to know about Indonesian "wet-hulled" coffee

By Will Vunderink on Jun 28, 2018

Earth. Tobacco. Herbs. Cedar. Funk. Love it or hate it, "wet-hulled" coffee's unique flavor profile is immediately recognizable in your cup. But what makes it taste that way? Many coffee drinkers are oblivious to the process that creates these flavors, for a few reasons:

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Experimental Coffee Processing Methods, Explained

By Will Vunderink on Jun 01, 2018

Unless you're new to specialty coffee, you're probably somewhat familiar with common processing terms like "washed," "honey processed," and "natural." But beyond these basic processing methods lies a world of possibility for the coffee producer.

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What is Direct Trade? And why do we do it?

By Will Vunderink on May 09, 2018

In the coffee world, success is a question of managing countless variables. So the philosophy behind our Direct Trade program is simple: if we can minimize the negative impact of coffee's C-market price for our farmers, then they can focus on the variables within their control to ensure the long-term success of their farms.

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Production Roaster Lara Prahm is one of Coffee Review's Top "Women In Coffee"

By Will Vunderink on Apr 10, 2018

Lara's high score is especially impressive because it is notoriously difficult to coax delicate, sweet flavors and pleasant acidity out of Sumatran coffees, which rarely have bright, fruity, floral notes.

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