Articles About Single Origin

August 20, 2014

Here at Intelligentsia, we look for interesting ways to promote our brand – one of which is aligning ourselves with brands that exist around coffee: design, fashion, art or music. The recent collaboration with St Vincent was one such example, and tomorrow we’re launching a collaboration with The New Pornographers.... Read more »

April 21, 2014

As many of you know, cupping is a key function of our daily work at Intelligentsia. We use it to decide which coffees to buy, dialing in roasts, quality assurance, blend constitution, and research and development.... Read more »

March 13, 2014

This past Monday night, we hosted a Q&A with James McLaughlin from Intelligentsia and the producers from Finca Takesi at our Broadway coffeebar.... Read more »

March 4, 2014

On Monday, March 10, Intelligentsia Broadway will host an evening with Mariana Iturralde Costa and Juvenal Quijhua Ari from Finca Takesi in Bolivia. At 2450m, Takesi is considered one of the highest coffee farms in the world, presenting unprecedented challenges and remarkable quality.... Read more »

January 17, 2014

Last night, Geoff Watts and Sam Sabori attended the award ceremony of the 2014 Good Food Awards, held in San Francisco. This was Intelligentsia’s second consecutive year being nominated in the prestigious competition, and we are delighted to announce that our Kurimi, Ethiopia was a winner!... Read more »

November 18, 2013

Our Ethiopia coffees continue to impress us this year. The Yirgacheffe has been a favorite for many of our customers and staff since its launch in the summer. It's as vibrant as ever and recently scored in the high 90s by our QC department during our quality assurance tests.... Read more »

August 27, 2013

Day five concludes the 2013 edition of the Extraordinary Coffee Workshop at Hinterland Mill to see cutting edge cutting and pruning techniques on their farm. Geoff Watts gives a talk on Intelligentsia's new cupping form followed by a sensory analysis workshop for growers. Dr. Flavio Borem provides a lecture about how different processing techniques affect quality. CEO and Founder of Intelligentsia, Doug Zell, gives a talk on the state of coffee in the United States, and the day concludes with a round table discussion.

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August 27, 2013

At the end of day three the group travelled to Carmo de Minas where day four begins at CarmoCoffee's dry mill for a tour of the facilities. Intelligentsia's James McLaughlin talks about the 2014 green coffee buying plan and the day finishes with a walk around parts of the farm to see harvesting, farm practices and the cherry delivery at the end of the day.

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August 27, 2013

Day three begins with a talk by Joaquim Brando about the use of technology in coffee processing. Our group travels to the Bourbon Mill where a cupping of various processing techniques takes place.

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August 27, 2013

Day two takes us to Vale de Grama Farm to learn about their farm practices and coffee processing methods. Dr. Laercio Zambolim gives a lecture about his research on leaf rust. A return to the farm offers the opportunity to see the day's cherry harvest delivered and processed.

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