Our coffees are grown on bio-diverse family farms throughout Central & South America, Sub-Saharan Africa, and South-East Asia.
In early 2013, we took our first company origin trip to Guatemala to visit two coffee farms: Santa Isabel and La Voz. We were blown away. Who knew we could fall even more in love with coffee? Walking through organic coffee farms, breaking bread around farmers’ tables and participating in farm-level processing is an experience that will stay with us forever.
This origin trip proved to be a turning point for Taylor Maid Farms, fostering a deeper appreciation of organic farming and the challenges faced by coffee growing families around the world.
Inspired by the experience and eager to cultivate closer relationships at origin, TMF invested in an organic coffee farm in Nicaragua in 2013. The coffee farm, Finca Java, is an epicenter of organic and agroforestry education and we’re proud to feature Finca Java seasonally in our Coffee Bar. Finca Java has been a catalyst for sustainable community development in the Lake Apanas region, and has been recognized by the Nicaraguan government as a model for organic coffee and food production.
We’re thrilled at the opportunities associated with this partnership, including potential coffee tours and educational retreats. Stay tuned as we develop programing in the heart of the coffeelands.
100% Organic because that’s the way Mother Nature Intended
Conventionally grown coffee is one of the most chemically treated food crops on earth. These chemicals are triple threat: harmful to the environment, to the farmers who apply them and coffee-drinkers who consume them. In contrast, we work with coffee growers around the world who use innovative organic farming methods that focus on sustainable agriculture and maintaining the diversity of nature. Using 100% organic coffee is one of the many choices we make to care for people and planet. Our coffees are certified organic through CCOF.
Roasting is one part art, one part science and 100% craft. For each coffee sample, our Roastmaster carefully considers a multitude of variables including altitude, density, soil, harvest season and temperature. Next, he dreams up unique roast recipes that highlight each coffees inherent characteristics. Roasting experiments, brew method madness and countless tastings ensue until each recipe has been perfected. Then we package and label our coffee by hand. One-by-one.
Roasting can also be highly energy intensive. That’s why we love our Loring Smart Roast, our smokeless roaster that reduces energy use by 85%. Manufactured in Santa Rosa, CA, the Loring slashes our carbon foot-print by incinerating smoke before it escapes the roasting chamber. Sourcing only organic coffees and using the most energy efficient roaster available are just 2 ways we integrate sustainability into everyday operations.
As lovers of coffee and haters of waste, we began packaging our coffee in reusable steel cans in 1998. In 2001 we took our commitment to minimal packaging one step further and rolled out our popular can refill program. The program prevents 16,800 paper bags from ending up at landfills annually. Here’s how it works:
Step 1: Buy a new can of coffee: 10 oz. for $10. Brew at home and enjoy.
Step 2. Refill your can at our coffee bar or participating markets. Receive $1 for being a good environmental steward.
Step 3. Go home happy