A Brand That Embraces Change One of my favorite things about working with Amavida Coffee is working in a culture that constantly embraces change with a team of people who are extremely creative and innovative. In the past year alone we’ve rebranded, remodeled 3 of our 4 cafes, and now we’ve redesigned our coffee packaging!...
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Often times, I am faced with a hard nosed truth: most people just don’t care about where there coffee comes from. As Director of Coffee, someone whose job is literally to care about where coffee comes from, it can be a hard pill to swallow. But for many westerners, it’s simply a part of their...
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Let's tawk local coffee along the Emerald Coast - For coffee lover's from Panama City to Pensacola. Can I be honest with you for a minute? I am not from around here. I'm a coffee lover from a far away land, the big hunk of state that is Texas. When my wishful thoughts wandered to...
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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....
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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...
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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...
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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.
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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...
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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...
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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...
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You’ve had the chance to buy our specialty coffee by the bag online for years, but after receiving many requests over the last few months, we figured it is finally time to create a simpler, more diverse experience for you: fresh coffee subscriptions. We’ve divided up our coffee subscriptions into three options: Trekker, Reserve, and...
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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...
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