Coffee as a Means to Cleanse Your Body.

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Coffee Cleanse

The Ultimate Guide For Coffee as Way to Cleanse Your Body.

Updated March 10, 2017.

Often you will hear about people choosing to take part in a detox program to cleanse their body.

This might be used periodically by the particularly health conscious to maximize their efforts, though is frequently used by people to give their body a fresh start.

You often find people do so prior to a weight loss regime or if they know their body has suffered insults from the likes of smoking, alcohol or drugs, which they are now trying to avoid.

While coffee and other beverages containing caffeine are often recommended to be removed from your diet during a detox, removing coffee could actually be a mistake.

Here’s why.

Coffee Helps Liver Function

Coffee Increase Antioxidants Activity

Coffee Flushes the System

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Is a Coffee Cleanse Right For Me?

There is barely any scientific evidence for the use of the diets that you read about that are meant to rid your body of damaging substances and these can, in fact, be dangerous due to their potential to cause nutritional deficiencies.

However, there is mounting evidence that besides its numerous other benefits…regular coffee consumption can work to cleanse the body.

Avoid coffee and you could be missing out on a range of detox-friendly components that it contains. Even choosing decaffeinated coffee might be unwise, as like in other areas relating to our health, caffeine itself appears to play a role.

So if you’re looking to start anew, whether that’s through the help of the United States’ many rehabilitation facilities for those wishing to give up alcohol or drugs, such as those offered by California or Georgia detox centers, or on your own for another reason, your morning cup of coffee could make all the difference.

If you are interested in using coffee as a way to help cleanse your body, it’s vital that you use absolute top quality coffee.

That’s why we offer specialty grade coffee. It’s 100% organic and on the top beans are considered specialty grade, and they must pass a series of strict criteria to be considered specialty grade coffee.

You can look at our Coffee Options HERE.  

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Coffee Helps Liver Function

The liver is the body’s detoxification system, processing chemicals that are either produced during normal metabolism or ingested; it also helps us to break down drugs, legal or otherwise.

Coffee appears to have a protective role on the liver, helping to preserve its function. Those who drink it have been shown to have lower levels of certain enzymes and inflammation, which would otherwise be signs of liver damage.By protecting against injury to the liver, coffee consumption is associated with a lower risk of liver cancer and cirrhosis.

For example, an Italian study from 2007, which reviewed 10 previous pieces of research on the link between coffee drinking and cancer of the liver, concluded that across all studies a beneficial effect was seen. Meanwhile, a review of the available evidence for whether coffee is protective against alcoholic liver disease, which was conducted by researchers in Germany in 2009, did indeed demonstrate that coffee is able to slow the progression of cirrhosis.

Ultimately, preventing diseases of the liver through coffee consumption ensures that the liver can continue to protect us from harmful substances for years to come.

By protecting against injury to the liver, coffee consumption is associated with a lower risk of liver cancer and cirrhosis.

For example, an Italian study from 2007, which reviewed 10 previous pieces of research on the link between coffee drinking and cancer of the liver, concluded that across all studies a beneficial effect was seen.

Meanwhile, a review of the available evidence for whether coffee is protective against alcoholic liver disease, which was conducted by researchers in Germany in 2009, did indeed demonstrate that coffee is able to slow the progression of cirrhosis.

Caffeine has been identified as at least in part being helpful for maintaining liver function.

Three research papers have highlighted that one of the breakdown products of caffeine inhibits the production of a substance that stimulates the growth of a type of liver tissue associated with disease.

However, tea, which also contains caffeine – albeit in smaller amounts – has not been shown to offer the same benefit, suggesting that there must also be other mechanisms at work.

A team of Mexican researchers published a paper in 2009 that analyzed previous studies on the link between coffee and liver health, identifying kahweol and cafestol as potentially beneficial substances in the beans, as these have anti-inflammatory and anti-cancer properties.

Chlorogenic acid and caffeic acid, two antioxidants found in coffee, may provide additional benefits towards the health of the liver, by way of protecting its cells from damage. Further research is needed to determine exactly which components of coffee are beneficial, but certainly, the initial evidence suggests that whether you drink standard or decaffeinated coffee you are likely set to benefit.

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Coffee Increase Antioxidants Activity

The reason why we often do not feel our best when we expose our body to the likes of alcohol, cigarette smoke, drugs or simply the chemicals in the environment that we are subjected to day in day out, is the negative impact that these can have on the cells in our body.

All of these substances can either cause direct damage to them or alternatively cause the release of what are known as free radicals.

These are harmful chemicals that are highly likely to induce damage to any cells that they come in contact with. However, the effect of these can be counteracted by antioxidants. Coffee is rich in polyphenols, one of the groups of antioxidants of antioxidants found within our diet.

Polyphenols, including those found in coffee, have been demonstrated through scientific research as having a beneficial effect with regards to this. A Japanese study from 2011 indicated the antioxidant properties of two polyphenols in coffee, both on cells in culture and a model that allowed them to demonstrate the positive effects in the body.

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Coffee Flushes the system

Caffeine has a mild diuretic effect and additionally has been demonstrated to stimulate the colon, helping to clear waste from the body that contains potentially harmful substances.

There is certainly evidence linking faster movement through the intestine and reduced inflammation, which doesn’t just benefit the health of the intestines, but all parts of the body, as the blood carries inflammatory substances elsewhere.

While there is growing evidence for coffee’s role in detoxifying our body, it’s important to remember that the other components of our diet are also important.

Besides enjoying a number of cups of Tap Dancers’ Specialty Coffee each day, be sure you also include plenty of fruit, vegetables, whole grains and fish each week as part of a balanced diet, whilst limiting processed items that tend to be lacking in nutrients yet loaded with fat, sugar, salt and artificial preservatives. You can increase these a number of ways. Try juicing, eating more vegetables in each meal and drinking more water each day.

Want to try a coffee cleanse? Try drinking some Tap Dancers’ Specialty Coffee each day!

Coffee is Linked to Reduced Risk of Dementia.

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Here is the next installment on our series on health benefits of coffee. I have asked Eve Pearce to continue to be our guest blogger writing these well researched articles. 

Quality Coffee Rich in Nutrients Linked to Reduced Risk of Dementia

There are many reasons why coffee is enjoyed by millions of people across the United States every day, but there is increasing evidence that coffee consumption is good for our health. Not only has it been demonstrated to cut our risk of heart disease and diabetes, but there is a growing amount of research that indicates it can help to preserve our mental function, reducing the chance of dementia.  This is of particular interest as the number of cases of dementia in America continues to rise, with estimates placing the current rate at almost 14% of those over the age of 70. While this is in part due to more of us living longer – around 37% of the over 90s are thought to be affected – environmental factors such as diet are thought to play an important role. Caffeine itself – which has previously received a bad name – is in part thought to protect our brain cells, but specialty coffee is higher in nutrients than many people realize. While much can be read about the link between coffee and the prevention of cognitive decline,  either through the use of reputable scientific and medical websites or the rental of up to date nutrition textbooks from the likes of Valore Books, here we review current evidence and thinking on the topic.

Caffeine

Caffeine has long been known to act as a stimulant on the nervous system in the short term, but a number of studies have indicated that in the longer term caffeine is beneficial with regards to preventing the onset and progression of dementia.

A study published by researchers at the University of South Florida’s College of Pharmacy last year, found that in 124 subjects with mild cognitive impairment, those with the greatest rate of progression of cognitive decline over a four year period had significantly lower levels of caffeine in their blood. For those whose state of dementia was more stable, coffee appeared to be the main source of their caffeine intake.

A piece of research conducted in mice, reported in the journal Food Chemistry in 2012, showed that administering caffeine for a two month duration to mice with the equivalent of Alzheimer’s disease, led to a reduction in cognitive decline. The same piece of research indicated that levels of the plaques in the brain that are characteristic of this form of dementia, were reduced; these plaques are believed to cause oxidative stress, which triggers the death of nerve cells in the brain. In a previous study by researchers in Florida, who also used a mouse model of Alzheimer’s disease, it had been suggested that an equivalent caffeine consumption in humans equal to 500mg daily – around five cups of coffee – could potentially help to prevent or delay the advance of this form of dementia.

Nutrients to improve blood flow

However, as consumption of decaffeinated coffee also appears to offer benefits with regards to dementia, other components of coffee appear to be protective against cognitive decline. A number of nutrients found within coffee have been linked to improved circulation within the brain. Vascular dementia, which is the second most prevalent type of dementia following Alzheimer’s disease, is caused by disturbed blood flow to the brain. This form of dementia is very common after a stroke and it is thought that similar risk factors such as raised blood pressure and high cholesterol are at play.

Coffee provides a source of both potassium and magnesium, which numerous studies have shown are linked to a reduction in blood pressure. Just one cup of coffee provides over 10% of your daily requirement for the B vitamin, riboflavin; this helps to keep levels of homocysteine in check, which if allowed to rise lead to blood vessel damage and is linked to the onset of dementia. All coffee is also rich in antioxidants and research has suggested for some Americans it is their main source of these protective nutrients; fruit, vegetables and wholegrains are rich in these, but are not consumed in large enough quantities by many people. Coffee contains polyphenols, a large group of antioxidants, which have been linked to reduced inflammatory processes, which are another risk factor for dementia, as cell damage within the blood vessels can hasten their narrowing, therefore compromising blood flow to the brain. One study, which considered the antioxidant chlorogenic acid found in coffee, showed that its application led to significantly less cell damage of nerve cells in culture when exposed to oxidative substances.

While the taste and quality of Tap Dancers’ Specialty Coffee is second to none, if you did need another excuse to have an extra cup each day, its potential to stave off dementia is one very good reason. Whatever your current age, taking steps towards a nutrient rich diet, including consumption of our coffee, will help to maintain your cognitive function well into your seventies and beyond, ensuring you get the most out of your senior years.

 

Coffee a luxury that is good for you.

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We would like to thank our guest blogger Eve Pearce. She took the time to do the research on the health benefits of coffee and write this blog just for Tap Dancers. I really like the last line.

There is nothing like a piping hot cup of coffee in the morning to see you through the day. It provides you with the boost that is required to take on life’s obstacles and tastes delicious. As if that wasn’t good enough, a study published in Time magazine indicates that it can also help to reduce your risk of suffering from heart failure. This is apparently even more the case with specialty grade coffees such as those sold by Tap Dancers’ Specialty Coffee as opposed to lower  grade ones.  As we have said before on our blog:

“There are several reasons specialty grade coffee is better for you than the lower grades. The one reason is that only the ripe cherries are handed picked.  In a typical situation with NON-specialty grade coffee, the harvester will simply strip the entire branch of the coffee cherries. Un-ripened and over ripened coffee beans are all processed together which causes upset stomachs and coffee jitters. Also, foreign matter is allowed to be processed with the beans.”

How Coffee Can Reduce the Risk of Heart Failure

Heart failure affects an estimated five million US citizens and is the only one of the major cardiovascular disorders that is on the rise. Between four hundred thousand and seven hundred thousand new cases are diagnosed every year and the number of fatalities that occurs as a result of this condition in the United States has doubled since the end of the seventies, averaging two hundred and fifty thousand annually. Therefore any foodstuff that can help to prevent you from suffering at its hands is well worth consuming. This will come as good news to coffee fans everywhere, as it provides them with an excuse to have a lovely, warm cup of their favorite drink.

Moderation is the Key to Good Heart Health

Heart complications should not be taken lightly, as less than half of patients survive for five years after being diagnosed with heart failure and less than a quarter survive for a decade. Fortunately the findings published in Time indicate that two eight-ounce portions of coffee can reduce heart risk by over a tenth. Researchers at Boston’s Beth Israel Deaconess Medical Center pooled the results of five studies of heart failure risk and coffee consumption that were carried out between 2001 and 2010 and concluded that participants who drank the equivalent of two cups of the drink per day had an eleven percent lower chance of heart failure than participants who drank no coffee. Participants who consumed smaller amounts of the drink were observed to only have a four-percent decrease in risk. Based upon the results of this study, the American Heart Association recommends that heart patients should drink moderate amounts of coffee.

Other Factors?

Dr Elizabeth Mostofsky of Beth Israel Deaconess Medical Center issued a statement after the study went public saying that there are numerous different factors that can increase the chance of an individual’s heart failing but moderate coffee consumption isn’t one of them. The researchers at the Center didn’t state why coffee has such a positive effect upon the health of people’s hearts but Bridgette McNeill of the American Heart Association has suggested that the fact that the drink has been proven to reduce the risk of developing type two diabetes might be a contributing factor. Diabetes is one of the biggest risk factors when it comes to heart failure so it is logical to assume that decreasing the likelihood of somebody developing it will also lower the chance of his or her heart failing.

Coffee Reduces Risk of Suffering from Hypertension

McNeill also points out that coffee is believed to help to stave off hypertension. This is another condition that can lead to heart failure. It appears that by protecting against other health problems, this wonder-drink can in turn protect your heart. Perhaps the saying should be ‘a cup of coffee a day keeps the doctor away’.

Earning a Place in your Heart

There are few things that taste nice and have health benefits but coffee fulfills both of these criteria. In addition to fighting off both hypertension and diabetes, the research conducted by the Israel Deaconess Medical Center indicates that it could also keep your heart beating away healthily in your chest without fear of it packing in on you. This could enable you to live for longer and enjoy a better quality of life. Having Tap Dancers Specialty coffee delivered to your house has many benefits. The delicious coffee that we offer could be doing your body good whilst you drink it. The most important benefit of consuming it is simply that it tastes nice though. It possesses a rich, irresistible flavor that will almost certainly earn it a place in your heart as it works its magic to protect it.

11 Simple Concepts to become a Better Leader.

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Here is a blog written by Dave Kerpen. In this short article Dave is able to express my thoughts on being a leader and being successful in all areas of your life.

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Being likeable will help you in your job, business, relationships, and life. I interviewed dozens of successful business leaders for my last book, to determine what made them so likeable and their companies so successful. All of the concepts are simple, and yet, perhaps in the name of revenues or the bottom line, we often lose sight of the simple things – things that not only make us human, but can actually help us become more successful. Below are the eleven most important principles to integrate to become a better leader:

  1. Listening

“When people talk, listen completely. Most people never listen.” – Ernest Hemingway

Listening is the foundation of any good relationship. Great leaders listen to what their customers and prospects want and need, and they listen to the challenges those customers face. They listen to colleagues and are open to new ideas. They listen to shareholders, investors, and competitors. Here’s why the best CEO’s listen more.

  1. Storytelling

“Storytelling is the most powerful way to put ideas into the world today.” -Robert McAfee Brown

After listening, leaders need to tell great stories in order to sell their products, but more important, in order to sell their ideas. Storytelling is what captivates people and drives them to take action. Whether you’re telling a story to one prospect over lunch, a boardroom full of people, or thousands of people through an online video – storytelling wins customers.

  1. Authenticity

“I had no idea that being your authentic self could make me as rich as I’ve become. If I had, I’d have done it a lot earlier.” -Oprah Winfrey

Great leaders are who they say they are, and they have integrity beyond compare. Vulnerability and humility are hallmarks of the authentic leader and create a positive, attractive energy. Customers, employees, and media all want to help an authentic person to succeed. There used to be a divide between one’s public self and private self, but the social internet has blurred that line. Tomorrow’s leaders are transparent about who they are online, merging their personal and professional lives together.

  1. Transparency

“As a small businessperson, you have no greater leverage than the truth.” -John Whittier

There is nowhere to hide anymore, and businesspeople who attempt to keep secrets will eventually be exposed. Openness and honesty lead to happier staff and customers and colleagues. More important, transparency makes it a lot easier to sleep at night – unworried about what you said to whom, a happier leader is a more productive one.

  1. Team Playing

“Individuals play the game, but teams beat the odds.” -SEAL Team Saying

No matter how small your organization, you interact with others every day. Letting others shine, encouraging innovative ideas, practicing humility, and following other rules for working in teams will help you become a more likeable leader. You’ll need a culture of success within your organization, one that includes out-of-the-box thinking.

  1. Responsiveness

“Life is 10% what happens to you and 90% how you react to it.” -Charles Swindoll

The best leaders are responsive to their customers, staff, investors, and prospects. Every stakeholder today is a potential viral sparkplug, for better or for worse, and the winning leader is one who recognizes this and insists upon a culture of responsiveness. Whether the communication is email, voice mail, a note or a a tweet, responding shows you care and gives your customers and colleagues a say, allowing them to make a positive impact on the organization.

  1. Adaptability

“When you’re finished changing, you’re finished.” -Ben Franklin

There has never been a faster-changing marketplace than the one we live in today. Leaders must be flexible in managing changing opportunities and challenges and nimble enough to pivot at the right moment. Stubbornness is no longer desirable to most organizations. Instead, humility and the willingness to adapt mark a great leader.

  1. Passion

“The only way to do great work is to love the work you do.” -Steve Jobs

Those who love what they do don’t have to work a day in their lives. People who are able to bring passion to their business have a remarkable advantage, as that passion is contagious to customers and colleagues alike. Finding and increasing your passion will absolutely affect your bottom line.

  1. Surprise and Delight

“A true leader always keeps an element of surprise up his sleeve, which others cannot grasp but which keeps his public excited and breathless.” -Charles de Gaulle

Most people like surprises in their day-to-day lives. Likeable leaders underpromise and overdeliver, assuring that customers and staff are surprised in a positive way. There are a plethora of ways to surprise without spending extra money – a smile, We all like to be delighted — surprise and delight create incredible word-of-mouth marketing opportunities.

  1. Simplicity

“Less isn’t more; just enough is more.” -Milton Glaser

The world is more complex than ever before, and yet what customers often respond to best is simplicity — in design, form, and function. Taking complex projects, challenges, and ideas and distilling them to their simplest components allows customers, staff, and other stakeholders to better understand and buy into your vision. We humans all crave simplicity, and so today’s leader must be focused and deliver simplicity.

  1. Gratefulness

“I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder.” -Gilbert Chesterton

Likeable leaders are ever grateful for the people who contribute to their opportunities and success. Being appreciative and saying thank you to mentors, customers, colleagues, and other stakeholders keeps leaders humble, appreciated, and well received. It also makes you feel great! Donor’s Choose studied the value of a hand-written thank-you note, and actually found donors were 38% more likely to give a 2nd time if they got a hand-written note!

 

The Golden Rule: Above all else, treat others as you’d like to be treated

By showing others the same courtesy you expect from them, you will gain more respect from coworkers, customers, and business partners. Holding others in high regard demonstrates your company’s likeability and motivates others to work with you. This seems so simple, as do so many of these principles — and yet many people, too concerned with making money or getting by, fail to truly adopt these key concepts.

Which of these principles are most important to you — what makes you likeable?

 

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Dave Kerpen is the New York Times bestselling author of two books, Likeable Social Media and Likeable Business.

Ethiopia Konga

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I discovered this wonderful coffee while looking for a replacement for our Ethiopia Wata Dara. It truly was love at first sip. I had originally placed this coffee third in priority because we were committed and focused on replacing the Wata Dara and finding a decaf good enough to put our name on.

With new crops arriving in the next couple of months, we are going to be patient and wait to purchase either the new crop of Wata Dara or its replacement and hope a decaf will arise in our current search. Meanwhile, the Konga kept calling my name. So I decided to pick up a couple of bags. For me a “bag” of coffee weighs from 120 to 150 pounds. Konga is also the highest priced coffee I have paid for to date.

There are many things that make this coffee uniquely special.  One is that the coffee was pre-funded. In short, this means the government was not involved and the families received more than fair price for their crop. Another special quality is that the coffee cherries are selected with special care and are naturally processed and sun-dried on raised beds for outstanding quality and taste. It is rare to find sun dried coffee. The process takes longer, has higher costs, and has a high risk of the crop being ruined if moisture/rain happens during the process. The end result of sun drying is that the bean absorbs fruity sweet flavors from the cherries.

This coffee was the most difficult for me to create a roast profile for.  It simply does not roast like my other coffees. I call it a dark roast because the final temperature is actually closer to my extra dark roast. However, this coffee looks and tastes like a medium roasted coffee.

When you first open the bag your nose will be hit with a fruity aroma. If you take the time to breakdown the different scents you will find hints of apple, pear and berry. Then you will notice vague notes of a nutty chocolate fragrance. With the first sip of this coffee you will notice that it hits your whole tongue with a crisp refreshing apple like “acidity”. A common misconception to people new to specialty grade coffee is the word acid or acidity in descriptions of the coffee. Because many people have gotten acid stomachs and stomach aches from lower grade of coffees they think of the word “acidity” as meaning bitter tasting coffee when they hear or read about it in coffee descriptions. Actually, when referring to acidity in coffee we are talking about citrusy acid which is pleasant and refreshing and is a highly sought after trait in fine coffee.  You will also taste a slight bitter-sweet dark chocolate as you enjoy the highly complex Konga.

This coffee is definitely not for everyone though because it is truly different from all the other coffees we offer. It is however, a highly prized and highly sought after type of coffee in the specialty coffee world.  If you are a wine lover or a “foodie” you will probably love it.  If you simply want to experience widening your palette, we dare you to dive into Konga’s amazing complexity of flavors.

Here are some quotes from other roasters about this coffee

Organically produced but not certified as such, and clean as a whistle.  Fruit bomb! Going right into all Badbeard espresso blends but also a winner as a drip coffee. www.badbeardscoffee.com/Ethiopia-Yirgacheffe-natural-process-Konga-Zone-Coffee

Not the typical floral-citrus taste profile expected from a washed Yirgacheffe. Not even close! This is an excellent example of how drying the bean with the full cherry intact can impart the flavor of the fruit, leaving you with a mixed-berrylishous, clean and sweet dessert that just happens to have originally grown on a coffee shrub. http://www.compasscoffeeroasting.com/blog/ethiopia-konga-natural-yirgacheffe

It’s AWESOME! Try it for yourself and let us know what you think. http://www.klatchroasting.com/Yirgacheffe_Konga_p/eth_yir_kon.htm

How to Create a Roast Profile

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I am beginning the process of creating a roast profile for the newly arrived Ethiopia Konga. For me this is the most fun part of my job. For those reading this it might be the most boring blog ever.

The first thing that happens is we receive a ½ pound sample of the coffee along with several other coffees. We then put the coffee through a series of tests. The Konga received a low grade for the quality inspection. Which means it is not the cutest bean you will ever see. Then we do a sample roast. A sample roast is done uniformly so all the beans have a basis to be compared to. This was when we came to the OMG moment and said we gotta buy this one!

Several weeks later the bags were delivered. Now we start the process of creating a roast profile. A roast profile is developed to bring out the best of the inherent flavors in the bean. Then it is written down so that the process can be repeated and create the same flavor profile each time it is roasted.

For the first round I will roast 3 pounds of coffee to 3 different levels (medium, dark and extra dark). All the while we are trying to reach set parameters during the roast and recording time, temperature, gas pressure and air flow.  We let the coffee rest overnight before we taste the different coffees.

After tasting the three roasts we decide which is the best direction for us to go. Once we decide on the degree of roast is best then we will roast another 3 sets of 3 pounds. This time we will vary the time it takes to get first crack from 9, 10 and 11 minutes. The cracking noise is when the center membrane of the bean breaks and one will hear an audible crack. Then to the time when we will finish the roast which is called the drop. Typically we want to drop the beans 3 minutes after the first crack regardless of the temperature we are going to roast the bean. We do this by adjusting the gas pressure and air flow. We let these coffees rest overnight before we taste them.

The next day we will decide which roast tasted the best. Then we will take note of what is overpowering and what is underdeveloped in the coffee. Using different techniques we can accentuate the positive and diminish the negative. We then take another 3 sets of 3 pounds to fine tune the roast profile.

So far the Konga has proved to not want to be like the others. The first crack starts 10 degree lower than the others. Slowing the bean down so that it takes a full 3 minutes till the drop temperature has proven to be difficult because the temperature increases way to fast. I am very sure that the end result will be something spectacular.

 

The Trials of a Micro Roaster

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Before we started Tap Dancers Specialty Coffee, we wrote our business plan, vision statement and mission statement. These documents have been the foundation to all our decisions concerning the business. Whenever we consider an idea, event, product or anything that involves our resources (time and money) we weigh them against the aforementioned documents.

First and foremost is the selection of coffee. I will not bore you with the lengthy criteria we have, but just know ethical business practices and transparency are just as important as taste.

We announced that we will be running out of one of our better selling coffees in February. Also, we are committed to finding a decaffeinated coffee worthy of our label. When I talk to the different coffee brokers I give them the taste profile I am looking for and they send me samples. At this point the wholesale price is not discussed. The reason I do not ask is because I do not want to be influenced by the price.

In my current search I allowed a new broker to send me some samples. Before I could tell him not to give me prices he quoted them to me. They were at a 50-60% discount to the prices I normally pay. A red flag should have gone up and I should have told him not to bother sending the samples. The capitalist side of me screamed “try it you’ll like it”.  Alas, when we cupped them, Max and I could not spit the coffee out of our mouths fast enough.

We found two great candidates for replacing the Wata Dara from two different brokers. The first one I pursued was close to 40% less than what I paid for the Wata Dara.  As I was doing my due diligence however, I found that this coffee did not come from an estate, coop or farm. I was unable to verify who the grower was and how much they got paid. Yes, I am sad to confess I spent too much time arguing with myself about compromising the foundational documents for more profit. But the statements won the debate as they ALWAYS will and I walked away from this first coffee option. This process took about a week.

I then called up the other broker who had a wonderful replacement for Wata Dara which passed my due diligence test and told him I wanted to buy his coffee.  Sadly, I was told that he just sold all he had a couple of days before I had called.

In our quest to find the replacement for Wata Dara and a decaf, we soon came upon a wonderful exciting new discovery. There is a new coffee from Ethiopia from the Yirgacheffe region which is famous for producing great coffee.  The coop is called Konga. The coffee will arrive in a couple of weeks. I do not want to over-hype it but let’s just say that Max is having trouble helping me to contain my excitement about this coffee.  We hope it will arrive in time to have it for everyone to taste at the Omaha Lawn, Flower & Patio Show at the Century Link Center on February 7th – 10th.

Are you Trespassing?

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I have been getting pressure from the outside to widen my business model to include more than just specialty grade coffee. So, as I was preparing this week’s blog, I decided to post a guest blogger (and friend’s) words instead.  His name is Terry Pruett and he wrote an article which conveys the same message I wanted to post….only he says it better.

Terry is more than a business coach more than a motivation speaker. He has the ability to take you and your company to a much higher level. Here is a quote from his website www.xmoglobal.com.  At XMO, we are possibility architects. We assist people in designing a blueprint for their preferred future. We achieve this by advancing the “Principles of Excellence”.

Here are his words which express my heart and vision (thank you for putting it so eloquently Terry)…..

I’ve invested many years in the business world and have learned the value of staying in my proverbial swim lane. Discipline of focus is imperative to the success of any organization or person. In life, trying to be something you weren’t created to be results in trespassing into someone else’s territory or swim lane. Their area of specialty won’t be a good fit for you because that swim lane belongs to them, not you. The key to fulfillment is staying in your own swim lane or specialization; not taking up the whole general pool. Finding the niche created for your rare mix yields a greater harvest than dabbling in a lot of “good” things. Greatness is never birthed from being a jack of all trades and master of none. Matter of fact, it’s the opposite.

Specialization is vital to success because you are special; you were created to be one of a kind. You have a unique DNA coding and fingerprint – this distinctly qualifies you to be only “you.” My mother used to say “mind your business.” In other words, focus on your territory; be diligent with your rare mix.  This leads to proficiency and effectiveness. The more specialized you are the more demand there will be for your products or services as a person or organization. When you have a disciplined focus and become highly skilled in your area of expertise you are either a success or a success waiting to happen.

Simply put, trespassing is unlawfully entering someone else’s territory, if you’re not walking in your purpose, then you’re walking in someone else’s – unlawfully, I might add. There is little gratification when walking aimlessly or forcefully in someone else’s domain. There are consequences to trespassing. There is great dissatisfaction and non-productivity as a result of trespassing. You may have heard it said this way before, if the grass is greener on the other side, then water your grass. Stay within your swim lane and walk in your purpose. You are most powerful there!

Terry Pruett

Possibility Architect & CEO

XMO, Inc.

www.xmoglobal.com

Coffee Club

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You get up in the morning and enjoy a cup or two of great coffee at home and then it’s off to work. At mid-morning and it is time for a little break and you head off to your company’s coffee area.  Alas, you turn around because the thought of drinking that coffee was enough to swear off caffeine. Oh no!  You are on your way to becoming a coffee snob. What are you to do? Why not become the office coffee club administrator which will allow you to drink Tap Dancers Specialty Coffee for free?

The basics of a workplace coffee club is pretty simple. You find the people in the office that would be willing to pay for better coffee at the office then what the employer is willing to pay for. For example, let’s say 10 co-workers and you decide to form a coffee club.  As the club’s administrator, you charge a $20.00 buy in per person. This will be the start up money to buy a good brewer, grinder and a digital scale.

On average, a workplace coffee lover will use 6-8 ounces of coffee beans per week. Which means a coffee club of 11 people will use around 5 pounds of coffee per week. It just so happens that we are offering a 5 pound bag of coffee for $55.00. If you charge each person $6.00 per week, that would cover the cost of the coffee and the extras and you have no out of pocket expense which would be your compensation for your time as the administrator.  You not only get the benefit of drinking Tap Dancers Specialty Coffee for free, you provide a perfect solution for having great coffee at work while saving your co-workers an average of $1,000.00 a year on per cup coffee purchased at coffee shops.

Ethiopian Kenebata

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Wet process and dry process are two basic choice types of processing that freshly picked coffee cherries undergo.  Most coffees go through a wet process which washes the shell of the cherry off of the bean.

The dry process on the other hand, is where the coffee cherries are thrown on to sunning beds and dried in the sun.  Once it is dry, the coffee bean is then separated from the hull.  The dry process is not used very much because it takes much longer to process and if it rains while the beans are on the sunning beds, the crop is ruined. Besides taking longer and being difficult to process, a sun dried coffee is also harder to roast.

So why go through all of the trouble of dry processing in the first place?  Because the end result is something unusually spectacular.  When you grind this coffee your nose will get a whiff of exotic spices like cinnamon and fruity notes of blueberries. Brewing seems to take much longer than usual because of the anticipation of drinking this wonderful and unique coffee.  Once the anticipation is over and you begin to drink it, you will find that although the aroma is intense and the flavors are overpowering, in fact, this coffee is surprisingly very light, crisp, naturally sweet and refreshing.

This coffee is definitely not for everyone because it is so exotic and different from what many people are used to experiencing. You simply cannot “THINK coffee”.  I have found those who appreciate fine foods and wines enjoy this coffee the most.

Here is my video blog of me sharing more about this truly wonderful and unique coffee.

Ethiopia Kenebata