This is awesome! Counter Culture Coffee is So Good!!
The August 2009 issue of DETAILS Magazine lists Counter Culture Coffee as #1 among five industry innovators.In the article "How to Really Make Coffee" by J.J. Goode, the August 2009 issue of DETAILS Magazine lists Counter Culture Coffee as #1 among five industry "innovators creating coffees that have the complexity of fine wines." About Counter Culture, Goode writes:
Before coffee is transformed into beans, it’s tropical fruit, and one reason Counter Culture excels is that it treats new-crop coffee like just-harvested produce. The crew behind the Durham, North Carolina, company does its cooking when the so-called coffee cherries are at their seasonal peak—right after they're picked, dried, and milled. Combine that with direct-trade sourcing from the best farms, and just try to go back to the mass-produced stuff.
Praise for dedication and hard work is always encouraging, and we’re especially proud of this recognition—which we share with our producer partners—of our commitment to quality, freshness, and relationship-based sourcing. We hope that such media coverage helps spread awareness that coffee can not only be an authentic, delicious food experience, but also a conduit for community, sustainable agriculture, and cultural exchange.
Click here for a pdf of the DETAILS excerpt.
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