Category Archives: General

Farm to Cup: Brazil (Part Three)

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Day 5, Thursday, July 31
Went to visit Ismael of Capim Bronco and Sao Siilvestre, “large” farms in Cerrado.  These two farms are close to the highest elevation, if not the highest elevation in Cerrado at 1200-1300masl.  Ismael started a micro lot project last year, and is continuing this year with good success. 
 

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Farm to Cup: Brazil (Part Two)

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Day 3, Tuesday, July 29

 

It was cold last night. Didn’t sleep very well, especially with the packs of barking dogs outside. Woke up this morning at 8am, took a shower, and lost power halfway through. That’s the way to wake up: ice cold shower… After a breakfast of bread, cheese, ham and eggs, we’re moving to visit Sergio at Serra Do Bone, and the owner of the Hotels farm.

 

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Farm to Cup: Brazil (Part One)

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Last week, Temple’s Director of Coffee Eton Tsuno traveled to Brazil to source this year’s Farm to Cup Brazilian coffees. We had him track his experience with live journal entries each day.

 

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City Scout x Temple: The Coffee Story

 

Temple Coffee recently teamed with City Scout, a new lifestyle guide for all things hip in Sacramento. Last week, we unveiled The Coffee Story, a five-part blog series that traces key figures and positions that contribute to bringing you your daily cup of coffee. You can view the culminating video counterpart above, and visit thecityscouts.com to view The Coffee Story blog series.

 

Ethiopia Boke Washed Grade 1

Temple Coffee Ethiopia Boke Washed 95 points

 

We’re thrilled to announce our Ethiopia Boke Washed Grade 1 has received a 95 point review on CoffeeReview.com!

 

 

“Delicate but rich; fine, layered complexity. Lilac, honey, apricot, raspberry, sandalwood, much more in aroma and cup. Gently bright, lively, almost effervescent acidity; lightly syrupy, buoyant mouthfeel. Flavor consolidates, though the floral note in particular persists in a long, resonant finish.” 

To purchase, click here. For full review, visit CoffeeReview.com.

 

Temple Coffee x Ice House Reservoir

Temple Coffee recently took its staff on a four day camping retreat in beautiful Ice House, California. We had a blast kayaking, fishing, swimming, cooking, making camp fires, telling stories, and getting to know everyone a little bit better. You can view pictures of our adventure on our Facebook page.

Coffee Review’s Top US Coffee Cities: Sacramento Makes the Cut

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Sacramento makes CoffeeReview.com’s list of Top US Coffee Cities, showing yet again why Sacramento is becoming widely recognized as a destination location for specialty coffee lovers. With 47 of the 49 coffees reviewed from Sacramento, Temple Coffee is proud to help garner attention towards the city we love. If you’re unfamiliar with CoffeeReview, it is the number one resource for in-depth, unbiased coffee scores and reviews, giving small roasters an opportunity to prove their coffee stands among the best in the world.

What is Local?

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By Eton Tsuno, Green Coffee Buyer at Temple Coffee
What is the definition of “Local” and how is it applicable to your local coffee roaster? The definition of locally produced seems to span anywhere from a 50 to 100 mile radius, and often much further. There are no rules or regulations for labeling products “local.” Does the product need to be produced locally? Grown locally? Manufactured locally? Exactly what is this thing we call Local?

 

Recently at a “local” vendor dinner, I was served dishes produced using “local” ingredients, and each producer/supplier talked about where the food you were eating was from, and how it was special. I was thrown aback when the “local” shellfish purveyor was providing the dinner with clams from the east coast, and mussels from Newfoundland. Obviously, he is a local distributor of these amazing shellfish. However, after hearing where the actual product was from, I began envisioning a warehouse with live tanks where shellfish is shipped and stored until sold, then trucked out when ordered. Does this make these shellfish local? Not exactly. His business? Yes.
It got me thinking about our own position as a Green Coffee Buyer and Roaster in the Specialty Coffee industry, and how “Local” or “Locality” is viewed within our industry and to casual observers. We purchase coffee from all over the world: Is our coffee local?  Kind of. We are roasting and creating a finished product here in Sacramento. For me, I can say that if you are in Sacramento, Temple Coffee is your local roaster/retailer.
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Water for a Cause: IWCA x Temple Coffee

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The International Women’s Coffee Alliance is a non-profit organization working to empower women in the international coffee community to achieve meaningful and sustainable lives. It also works to encourage and recognize the participation of women in all aspects of the coffee industry. More than 500 MILLION PEOPLE are dependent on coffee FOR THEIR LIVELIHOODS, and of that number, 25 million are coffee farmers who typically live and work in substandard conditions and receive only a small percentage of the actual price that the coffee is sold to the consumer. Women, who represent a good majority of coffee farmers, face additional challenges. 

 

Traveling to origin multiple times a year, Temple has witnessed the challenges faced by women, but also the opportunity the coffee industry can bring in improving the lives of women worldwide. Our relationship with the mother-daughter farm El Diamante in Guatemala owned by Patricia “Patty” Diaz gives us first-hand experience on the impact coffee can have. Their cultivation of amazing coffee, which they tend to themselves daily, has made them well-regarded, confident figures in their community.

 

With our longtime relationships with coffee professionals Grace Mena (director of IWCA) and Mery Santos (VP of IWCA), it seemed a natural fit to somehow partner with the IWCA. The new Temple water bottles are made of 100% recycled PET plastic and all proceeds from sales will be donated to the IWCA. We’re happy to give back to an organization so dedicated to improving lives worldwide.

New Farm to Cup House Blend Contest Winner

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Temple’s definition of success is synonymous with sustainability. To us, sustainability is not a buzz word, it’s a way of life. The architecture of sustainability rests on three pillars: social, fiscal, and environmental. In order to ensure the highest quality cup, and build truly sustainable sourcing, we make partners and friends throughout the supply chain and control quality in every step of coffee travel, set payment in a transparent way, reach out to communities around the world, and ensure a high standard of farming practices.

 

Our new Farm to Cup house blend is comprised of three direct trade coffees: Brazil Araponga, Costa Rica Sonora Estate Honey Catuai, and Guatemala Hunapu. We crafted this blend to please the coffee lover in us all. It’s crisp, clean, floral flavors make it accessible to both connoisseur and grandmother.

 

So, three direct trade coffees and three integral elements of sustainability? May we present to you our new Farm to Cup house blend name: THREE PILLARS.

 

Congratulations to Joaquin Garcia for this thoughtful submission via Instagram. And thank you to everyone else who submitted. We had some really great ideas come our way, and we thoroughly enjoyed reading them all. Keep being awesome, Sacramento.

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