Millions of people descended on DC this week to celebrate the beginning of a new presidency. Yesterday, we celebrated the inaugural delivery in our Pedaler program. The first coffee that we featured is our new “on tap” coffee from Popayan, Colombia–La Golondrina.
I set out on my giant bicycle shortly after noon to make the first run. Thankfully, we had a nice warm day and no ice on the roads to contend with. We’ll see how the rest of the winter goes.
Want in on the coffee delivery? Sign up today.
In case you want to know, we are following our normal hours of operation for next week. We will have additional staff during the crazy times but will not alter our schedule. As a reminder, here is our schedule:
We welcome our new neighbors, Le Pain Quotidien, to the neighborhood. They are hoping to open in the next few days and we are happy to have them. It has been a lonely couple of months since Bread and Chocolate closed and we are excited for this new attraction on the Hill (I am looking forward to an egg salad and anchovy tartine). I’m also happy that they will have some beer and wine on the menu so that we don’t have to travel too far for a post-shift refreshment.
Finally, we will be changing our menu in the next couple of days to include La Golondrina from Cauca, Colombia (to replace Finca Mauritania) and the Isidro Neira microlot from San Ignacio, Peru. Both of these coffees have really cool stories and taste very delicious as well. Check Counter Culture’s website for more details.
Well, we’re about a week late but that’s usually about how long it takes for most people to recover from the holidays.
We have some big things going on in January, including the launch of the Pedaler program, preparation for the Mid-Atlantic Regional Barista Competition, and setting up our cupping schedule.
Click on the Pedaler page to learn more about our whole bean delivery subscriptions and to sign up. We are beginning delivery later this month so be sure to get on board so that you never miss a week of delicious coffee.
Our team (Randy, Jeremy and David) is currently in full training mode to prepare for the MARBC in Pittsburgh in February. We’ll be competing against some of the finest baristas from DC, Pennsylvania, Maryland, Delaware and New Jersey to determine the finest barista in our region and who will be sent to the USBC in Portland in March. Signature drink ideas are flying around and much milk and espresso is being made, poured, and then finding its way down the drain. As the day draws near, look for some free test drinks and other fun stuff.
February will bring cuppings at Hill’s Kitchen. After we get back the competition in Pittsburgh, we’ll begin Friday cuppings in the demonstration kitchen across the metro plaza at Hill’s Kitchen. If you’ve never been to a cupping before, it is an eye-opening experience as we smell, slurp and discuss the finest coffees we can find.
We’re glad to be here in 2009 and are glad that you all are here with us.
Also, Denison Witmer likes us. We like him, too.