Producer Spotlight: Fondo Paez

In 2005, Amavida bought coffee from the Fondo Paez cooperative for the first time. In 2019, we bought coffee from the group for the fourteenth year, making this one of our longest-running coffee grower partnerships. It’s time you get to meet the Fondo Paez Cooperative and get to know the power of collective impact in coffee.... Read More

Crossroads: Coffee Review and Collective Impact

At the time of writing, the “coffee market” price for a pound of coffee is sitting at $0.94. The price has been dangerously low for months now—a complex issue of global trade and economics—and it’s making it difficult for many farmers to even break even. Thankfully, there’s already a big effort to fight for sustainable... Read More

Inside the La Marzocco

  Meet A La Marzocco Work Of Art If you’re in any of our cafes, you know we love our La Marzocco Strada espresso machines. They’re powerful, efficient, and empower baristas to pull tasty, balanced shots. But there was one machine we just couldn’t get along with. The internal parts kept breaking. Shots just weren’t... Read More

Pour Over Please

We admit, pour over coffee can seem pretty weird. We all have a moment of shock and confusion when we see baristas slowly pouring water over a cone to make a single cup of coffee for the first time. Well, it’s not just to look cool. Pour over brewing actually has a big impact on the flavor of your coffee—a pretty significant impact—which is why it has become such a popular coffee brewing method in the last decade.

Read More

Two Kenyan Coffees, from One Farm

October was a milestone month here at Amavida. For the first time ever, we received two different Kenyan coffees from the same farm—Nyeri Hill—and they taste very different. Nyeri Hill AA Nyeri Hill AB Their names are the exact same minus one letter. The packaging is nearly identical. They both are even sourced from the... Read More

The French Press Effect

Coffee Bean Suggestions From Coffee Pros What’s different about making french press coffee compared to regular coffee pots? Does it work with any coffee, or are there specific coffees that taste better in a french press? We receive these two questions regularly in our cafes, so we thought we’d spill the beans in a quick... Read More

Cold Brew Coffee: Selecting The Right Beans

What types of beans make the best cold brew coffee? How do you select the coffee you use in your coffee shops? Have any suggestions for which of your beans to buy? These are questions we get frequently in the cafes, so we figured it’s time to divulge our strategy for how we pick the... Read More

Let’s Talk Custom Tamps

Baristas in specialty coffee, though outfitted with a high level of craftsmanship, work some early hours, wear a lot of hats in cafes, and are generally over-caffeinated (yes—it’s possible). We wanted to dedicate a blog to honoring our hard-working, highly skilled baristas by highlight a fun way we love to give back: custom tamps. The... Read More

Why We Paid In Goats For Our New Coffee: Burundi Nemba

Sourcing specialty coffee is typically a fairly straightforward process, but every now and then you come across specialty coffee beans that you have to jump through some hoops for. Our latest offering, Burundi Nemba, was one of these oddities. We collaborated with Kickapoo Coffee to find and source this specialty coffee through a local Burundian exporter,…

Read More

Renewing Prosperity With Project Congo

A better world is being formed out there - and we want to share it with you. We’ve sourced a fine coffee through Cooperative Coffees and the Muungano Cooperative in the Democratic Republic of the Congo. This 89-point offering has a lemongrass tingle, a deep dark chocolate flavor, and a pleasant bergamot acidity. But this coffee is... Read More