New Micro-Lot from Colombia
Tony’s wins a 6th place at the SCAA Roasters Choice competition with a new micro-lot from Colombia.
By Wendy De Jong
 New in our lineup of rare and exclusive micro-lot offerings is a stunning coffee from Colombia. This coffee comes from the Department of Tolima, in Gaitania, near San Pedro in the Andes region, in the municipality of Cuerposo. This area of Colombia has the largest freshwater lake in the country as well as the Magdalena River running from the south to the north. The coffee is grown at an altitude of around 1600 meters, is fully washed and patio dried. It has the huge aroma of the best Colombians, tantalizing floral and buttery caramel. The cup has a very heavy rich body, with a strikingly sweet currant and raspberry acidity. The finish is lingering with dried fruits and chocolate, for an incredibly balanced and intriguing cup.
A few weeks ago Tony’s Coffee entered this lot in the annual 2008 SCAA Roasters Choice competition, and we were pleased to take home 6th place in the national competition, among 37 entries.
I will be traveling to this area in Colombia in the fall hoping to secure more of this outstanding coffee for the future, but for now, please enjoy this limited supply coffee while it lasts. To order, just give us a call.
Wendy De Jong is Vice President & Director of Coffee
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President’s Message
“An Inconvenient Tooth (Tusk)”
 In keeping with our elephant theme, I’d like to take the opportunity to address a question that I’ve heard countless times over the years. In one form or another it boils down to: “What’s up with the elephant?”
I offer five explanations. Feel free to adopt the ones that work best for you.
1. Dancing Pachyderms:
According to legend, a long time ago in the highlands of what is now Ethiopia, there was a pachyderm herder named Kaldi. One morning Kaldi came upon his herd of elephants dancing and prancing near a grove of shrubs with shiny green leaves and red berries. Kaldi chewed on some of the berries and soon he was dancing with the herd. With our elephant logo, we honor the discovery of coffee.
2. Elephant Painting Circa 1971:
Back in the early 70’s when we first started roasting up batches of exquisite coffees in the original Tony’s Coffeehouse on Harris Avenue in Bellingham, a resident artist of the Fairhaven district became a regular. As a token of her appreciation for our extraordinary fresh brewed coffees, our patron gave us one of her delicate paintings - an elephant on a horizon. The painting was striking and beautiful and we proudly displayed it for many years on the front of our old wooden espresso bar. The painting became the inspiration to add an elephant in the Tony’s logo.
3. Equatorial Coincidence?
Take a map of where the world’s most interesting coffees are grown and lay it on top of a map of the ancient range of the elephant in its heyday, and you can’t help but notice the significant overlap – India, Indonesia, Sumatra, Timor, Tanzania, Kenya, Rwanda, Malawi, and Ethiopia, to name a few. Elephants and coffee are a no-brainer. If you’re concerned with the sustainability of farming quality coffee around the equator, you’re likely interested in the preservation of elephants and their natural habitat.
4. Elephants are Families:
Elephants are undeniably charismatic. We are impressed by their size, strength, and deep sense of community. Elephants have been observed greeting returning members of their herd with joyful trumpeting and affectionate touching. They tend to one another when sick. Our elephant is a constant reminder that we choose to be aware and compassionate.
5. Elephants are Choosy:
From an article in a May 1991 National Geographic magazine, “To keep in good condition, [elephants] must constantly seek out the highest quality foods. For creatures so huge, they are actually fairly picky eaters. Elephants freely follow the rains and turning seasons to wherever the plants sprout best or the fruits are ripest.” Our Tony’s elephant honors all those that pick only the ripest beans!
Until next time, warmest regards,
Todd
Todd Elliott is President & CEO
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Tony’s About Town
By Shelby Chambers
We love to participate in educational events around town. Here are some recent highlights:
We recently participated in the Chef Meet and Greet hosted by the Seattle chapter of Chefs Collaborative, a national group whose mission is to work with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. Tony’s Coffee was on hand to highlight some of the successes of our Fair Trade partnerships, and answer questions about Fair Trade coffee. To learn more go to: seattle.chefscollaborative.org
We were excited to join in the inaugural Coffee and Chocolate Festival held at the Woodland Park Zoo in Seattle. The festival was part of the Eco Weekend at the Zoo. We served two of our wonderful organic, Fair Trade, and Kosher certified coffees. Visit: www.zoo.org
Seattle’s own Sound Transit held an event for Earth Day in their grand hall, and Tony’s Coffees & Teas participated by talking about sustainability practices and pouring free coffee to those employees who brought their own reusable mug! It was great way to participate in Earth Day, and we applaud the efforts of Sound Transit to educate their employees on creative ways to be greener!
Tony’s Coffee was proud to be a Gold Partner Sponsor of the Specialty Coffee Association of America’s 20th Annual Conference and Exhibition held in Minneapolis, MN. With over 7000 attendees and exhibitors it continues to be the most important and inspiring gathering of coffee professionals in the world. Please visit the Web site to learn more: www.scaa.org.
One of our favorite annual events is the PCC Healthy Living Fair. This year it will be held at their Issaquah location during the weekend of September 13th and 14th. Please check out www.pccnaturalmarkets.com for more information, and we look forward to seeing you all there!
If you have an upcoming special event scheduled, please let us know! Contact Shelby Chambers at shelby@tonyscoffee.com.
Shelby Chambers is Territory Manager in Seattle
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Did You Know?
Coffee Facts from Around the World.
By Amber Paulson
- Over fifty-three countries grow coffee worldwide, and all of them are located along the equator between the Tropic of Cancer and Capricorn.
- With the exception of Hawaii and Puerto Rico, no coffee is grown in the United States.
- Brazil is the world’s largest coffee producer, with over 3,970 million coffee trees. Colombia is second with about two-thirds of Brazil’s production.
- In Japan, October 1st is the official Coffee Day.
- At one time in England the ale and wine merchants were angered when coffee was introduced because it quickly became more popular with the public. The merchants tried to have coffee banned, but the public wouldn’t allow it.
- Turkish bridegrooms were once required to make a promise during their wedding ceremonies to always provide their new wives with coffee. If they didn’t, it was grounds for divorce.
- The government of Germany once hired a special force known as Kaffee Schnufflers, to sniff out illicit coffee roasters and smugglers. It was brought about by King Frederick who didn’t believe that coffee-drinking soldiers could be depended upon, but fortunately he failed—for he too loved coffee.
- The French were the first to innovate a crude espresso machine, but the Italians then perfected it and became the first to manufacture it.
Amber Paulson is a Driver in the Bay Area
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What’s Brewing at Nelson’s Market
Tony’s showcases a landmark customer.
By Wendy Owen Harvey
 Nestled in the heart of the York Neighborhood in Bellingham, Washington, is Nelson’s Market. Owner Jon Ostby purchased the store from Ethel Nelson in 1984. Nelson’s Market, then called the York Addition Market, was originally built in 1895.
Walking into Nelson’s Market transforms you back a hundred years or so. Jon can usually be found with a cup of Tony’s Coffee in his hand, deep in conversation with a customer seated at the counter. Things don’t change very quickly for Jon or his market; he is driving the same classic 1947 Chevrolet Station Wagon complete with wooden exterior that he has driven since 1971 (The same year Tony’s Coffee was born). Jon does his part to help reduce waste by offering a refillable thermal coffee cup at a discounted rate—they didn’t have these in 1895.
Once a year Jon and his wife manage to get away and visit Costa Rica during the winter. I have a feeling the neighborhood isn’t quite the same when he is away.
Wendy Owen Harvey is Distribution Manager in Bellingham
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Who’s Who? Robin Drew
For many of you, she’s the friendly voice greeting you at Tony’s.
By Haylee Zike
 Robin Drew has been with Tony’s Coffee for over 10 years. We feel very grateful for all the years she has graced Tony’s with her many skills, wicked sense of humor and motivation to keep everyone on track.
Robin began her career with Tony’s as our Bellingham receptionist. She was recruited to help with bookkeeping and was eventually promoted to Accounts Receivable Manager for all three distribution sites. It’s quite a big job, and she really enjoys the challenge. When asked about her favorite aspect of the job she replies, “Many of the customers I talk to week after week, year after year, have become good friends. I have seen their businesses grow, their families grow, and I like being part of this extended community network.” She views Tony’s as her home away from home and is happy to work with such an amazing crew of talented and dedicated people. “It may sound corny, but I learn something new every day.”
When Robin isn’t sipping on a cup of French press Songbird Blend and dreaming about traveling to Guatemala to visit coffee fields to learn more about coffee culture and history, she loves cooking in her kitchen and relaxing at home.
Haylee Zike is Warehouse Supervisor in Seattle
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New Crop Arrival
A preview of our brand new offering from Costa Rica.
By Andrew Bowman
 Our new Costa Rica Bougainvillea exemplifies what is most compelling about coffees from the Central Valley and it reminds us of all the things we love about the unique flavors of Costa Rican coffees.
The name Bougainvillea is applied to specially selected coffee grown by members of the Libertad Cooperative from a few hand-picked farms within the Tarrazú region.
In order to be sold as Bougainvillea coffee, only the ripest cherries are selected during December and January, at the very peak of harvest, then they are fully washed with an average of six hours of natural fermentation followed by another wash with clean water. The washed coffee still in parchment is then dried in full sun on large patios. The varieties of coffee used are Caturra, Catuai, Bourbon and Criollo, grown in the rich volcanic soil at an altitude of approximately 1250 meters.
Our roast profile is on the lighter side, tailored to preserve the brightness and good structure of the coffee. In the cup you will find a sweet aroma, a full and silky mouthfeel, very focused lime acidity, and a hint of chocolate in the finish.
Andrew Bowman is Roaster Operations Manager in Bellingham
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Mr. Tea
English Breakfast just might be a little Madison Avenue.
By Matt White
In 1843, an English immigrant living in New York named Richard Davies blended up the first batch of English Breakfast Tea.
Teas from China, India, Sri Lanka, and Kenya are commonly found in this hearty blend, all of which are countries England has heavily influenced at some time in the past.
Popular now for over a century and a half, part of this tea’s timeless appeal stems from the fact that it is blended to be mixed with milk and sugar. This gives it a soft, toasty flavor that goes extremely well with sweet cereals or pastries.
Depending on the leaves used and the brewing method, English Breakfast tea has between 30% and 50% as much caffeine as a cup of coffee.
The tea also contains an amino acid called L-theanine, which has been shown to put a person in a calm but alert state of mind, and when combined with the caffeine makes the perfect tonic to begin your day.
Studies have also shown that tea raises metabolic rates, helps fight cancer, and even helps prevent bad breath!
For those sensitive to caffeine, trying to lower their daily caffeine intake, or just trying to change things up a bit, a couple cups of English Breakfast in the morning would make a healthy, delicious and effective coffee alternative. Cheers!
Matt White is a Production Specialist in Bellingham
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In the Mix
A couple of chilly coffee creations ready for those hot and thirsty summer crowds.
By Joshua Kaplan
Spiced Fresco Chiller
With the weather warming up and the snow starting to melt, you don’t have to say goodbye to the spiced drinks of winter. This is an interesting iced recipe that is very simple and should have your customers wowed through spring and summer!
Ingredients:
• 3.5oz Tony’s Fresco Blend
• 1 tablespoon powdered clove
• 1 tablespoon powdered ginger
• 1 ½ tablespoon cinnamon
• 1 tablespoon ground nutmeg
• ½ tablespoon cardamom
• Ice
• Raw organic sugar (to taste)
• Half & Half (to taste)
Put all spices in to your brew basket in the filter. Put Tony’s Fresco Blend on top and brew into airpot. After brewing, add sugar to taste. Chill in open airpot for 1 hour. Pour over ice. Add Half & Half (do not stir), garnish with whipped cream and a cinnamon stick. Enjoy!
Tony’s Eiskaffee
This is a traditional German desert coffee with a Tony’s twist that’s perfect for the summer dessert crowd.
Ingredients:
• 2-1oz shots of Tony’s Maverick Espresso
(Tony’s Decaf Sumatra can be substituted)
• ½ cup Tony’s Carmelita, brewed and chilled
(Decaf Carmelita can be substituted)
• Small scoop of vanilla ice cream
• Whipped cream
• Grated Bavarian chocolate
• Wafer cookie
Start by putting your scoop of vanilla ice cream in
a wide cappuccino cup. Add ½ cup Tony’s Carmelita. Pull shots of Tony’s Maverick Espresso directly over ice cream and Carmelita. Garnish with whipped cream and grated chocolate. Stick wafer cookie directly into whipped cream. Serve with a spoon. Wunderbar!
Joshua Kaplan is Territory Manager in the Bay Area
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Breaking News
Tony’s is proud to announce that we have won two special auction lots: A Best of Panama selection and an Esmerelda Geisha. From the Best of Panama 2008 competition, the First Place Winner of the Catuai varietal, and Third Place Winner overall; Café Suarez, Sohel Café, S.A. From the Hacienda la Esmeralda 2008 auction, Geisha varietal, Lot 9, an outstanding example of the world famous Geisha! These two exemplary coffees will be arriving soon in very limited quantities. Be sure to reserve your supply! |
