Brooklyn Roasting Company Coffee
The Brooklyn Roasting Company offers New Yorkers best quality Fair Trade, Rainforest Alliance, and Organic certified and sustainable coffees. They buy superbly flavorful certified coffees because they think that’s the best way to ensure that farmers (and by that they don’t just mean people who own farms) receive fair payment for the crops they grow & harvest. To guarantee truly exemplary cup quality, they rigorously taste all of their coffees before deciding whether or not to buy them, and again before they ship whenever possible. They roast the beans they purchase in small batches in our Loring Kestrel 1/2 bag roaster –the most advanced small-scale commercial roaster available — to “dial in” the perfect roast and most ideal cup profile. They taste the coffee again. They know that what they package for sale to their customers is delicious because they’ve built a quality control system that everyone's taste buds tell them works.
Our favorite part of Brooklyn Roasting Company is the amazing group of people who work there. The owners Michael Pollack & Jim Munson have seen us go from concept to bottling. Their right hand (wo)man, Emily Shepherd, is sort of like modern day Wonder Woman. Without them, our coffee bevy's just wouldn't taste as good. The relationship they have with coffee, the love, shines through each and every sip of our Signature, Redeye, & Dirty AlmondMilk Beverages.
The final reason we think they're so fabulous is because they're also pretty serious about “green thinking:” recycled materials & refurbished equipment use, clean-powered distribution, and old-fashioned friendliness. They’re not really coffee snobs, they’re just very dedicated coffee lovers that only settle for the best - and so does everyone at Molly's Milk Truck.
Santa Barbara Estate, Columbia
The 860 acre Santa Barbara Estate is located in the southwest section of the Department of Antioquia. The estate was established over three decades ago by Don Pedro Echavarria, with the vision of producing and offering to the world a superior Colombian coffee. Echavarria had the benefit of generations of coffee craftsmanship and experience, continuing a coffee dynasty established in the early 20th century by his great great grandfather-in-law Don Alejandro Angel. Angel was credited with being the first great Colombian coffee exporter, and was partly responsible for the renewed reputation for quality that Colombian coffees hold today. Echavarria has used the knowledge and understanding passed down through his family to build an environmentally sustainable, integrated estate from the ground up, paying special attention to altitude, soil quality and local ecosystems when choosing the location for his farm.
When an estate is described as integrated it means that all stages of the production happen there and are carefully tracked by the farmers and workers, from producing seedlings through to harvesting and processing. Santa Barbara has expanded gradually to incorporate an industrial and logistical infrastructure to increase efficiency without compromising on quality, establishing a healthy and sustainable balance between sophisticated production and artisanal integrity. The near-constant temperature in the region (generally around 75-80 degrees F all year), high altitude (5,280 feet above sea level) and the nutrient- rich volcanic soil are ideal for growing the Castillo varietal of Arabica coffee, a flavorful hybrid of the Caturra and Timor trees, also known as Colombian 7.
The first thing that starts to influence the quality of coffee is the environment where you grow it. Altitude, soil and climate all mix up to create the basic conditions to grow a good cup of coffee. Santa Barbara has a great mix of volcanic soils, high altitude and an incredible micro-climate. Coffee is grown at an average altitude of approximately 1650 meters, with a range from 1400 to 2000 meters. This high altitude means that our coffee takes longer to mature, and therefore produce denser and richer beans. This altitude is enhanced by a specific micro-climate created by the Cauca River valley, where we are located. The warmth of the valley protects coffee from the cold Andean nights, permitting coffee growth at higher altitudes.
During the harvest the farms hire more than a 1000 workers to pick coffee. These workers have accustomed themselves to worry only about volume, and farm owners usually only demand from the pickers that they pick as few GREEN beans as possible, but they do not worry about those beans that are not green but not fully ripened either. These unripe beans are the ones responsible for the dry, astringent or veggie notes of some coffees. Santa Barbara Estate has decided to change this philosophy through a mix of education and economic incentives. They are working with our pickers to teach them why it is so important that they pick the fully ripened beans, as most of them have no idea of the effects of their job on the final product. This yields great results, and the mentality of the pickers has changed drastically.
The development of highly efficient technology at the estate has allowed for a number of experiments in fermentation processes. After researching potassium levels in the estate’s soils, it was discovered that potassium directly affected the development of sugars in the mucilage of a ripened bean – sugars which are key to fermentation. As a result of their investigations, the estate now allows for a period of fermentation both before and after the cherry is de-pulped, carefully monitoring PH and temperature levels in the tanks in order to better control the process, and producing a sweeter, more balanced flavor.
Santa Barbara has a stringent water management scheme and recycles all its solid waste as compost to enrich soils in its seed beds. The estate’s full-time staff are supported with education, health and pension programs, and seasonal staff are paid well above minimum wage and provided with food and accommodation. This, along with a land- ownership program and funding for local primary schools, is an example of Santa Barbara’s acknowledgement of its social responsibility in a region gravely marked by violence and poverty.
• Santa Barbara is a thirty-year-old estate established with agricultural sustainability in mind.
• The estate is integrated, meaning all stages of the production happen there, and are carefully tracked.
• The consistently warm climate, high altitude and nutrient-rich volcanic soils are ideal for growing the Castillo varietal of Arabica coffee.
• Sophisticated technology at Santa Barbara allows for ongoing research and experimentation with processing.
• Harvested cherries are allowed to ferment both before and after they are de-pulped, resulting in a sweeter flavor.
• All waste is recycled or composted and fed to the estate’s own seedling beds.
• Health, education, pension and land ownership programs are provided for Santa Barbara’s staff.
• Chemicals fertilizers are rarely used, and all coffee is shade grown.
California Almonds, LLC is comprised of farmers and their families who were born and raised in California and grow pure, natural and “healthy nuts” in California. It’s just that simple.
In the late 1960′s the owners father planted 20 acres of almonds at their home ranch in Manteca, California. The siblings lent a hand around the orchard and helped put cardboard milk cartoons around the trunks of the baby almonds trees as a protective measure.
The kids literally “grew up” with the almond trees. As the trees grew, so did their almond job responsibilities. They helped with fertilizing, pruning, irrigating, knocking the nuts off the trees, raking them into piles and then scooping them up with large shovels. When their dad became ill, Diane & her husband, Daryll Quaresma (third-generation farmer), took over the complete operation of the almond orchard in addition to farming several hundred almond acres in the surrounding Central Valley of California. The Quaresma's now reside in the “Almond Capitol of The World” – Ripon, California. It is the mission of California Almonds to provide a quality product that is pure, natural and healthy. Their almonds are high in protein and fiber, with no cholesterol. California Almonds were the perfect choice for our products!
Di & Dar (that's what we call our Queen & King of almonds) are not only amazing at what they do but they too have been by our side through our entire journey. In the early stages Di was ready to send us almonds when no one else would even return our phone calls. They have been witness to all our trials and tribulations, and a large reason why we are here today.
Why Choose Almonds & AlmondMilk?
Fit Day's AlmondMilk vs Cow Milk article was so good we just had to share it. "Compared to cow's milk, almond milk is the much healthier choice. Almond milk contains a wide variety of the vitamins and minerals that your body needs to function. Almond milk also contains high levels of antioxidants, so it can help prevent many types of cancer and slow the signs of aging. Almond milk is also great for those who can't drink cow's milk due to lactose intolerance, or a casein or gluten allergy; however, those with tree nut allergies should avoid almond milk because it could elicit a dangerous allergic reaction.
Whole cow's milk contains a lot more calories and fat than almond milk, making almond milk the better choice for those on a diet. Cow's milk also contains saturated fat and cholesterol; almond milk is free of both saturated fat and cholesterol, making it a healthier choice, especially for those with heart problems.
While cow's milk contains high levels of calcium, and is fortified with vitamins A and D to help you meet your daily requirements of these vitamins, almond milk contains high levels of a wide range of necessary vitamins and therefore has a higher nutritional value than cow's milk. The only thing that cow's milk has more of than almond milk is protein; cow's milk has eight grams of protein per serving while almond milk has only one gram per serving." There you have it folks!
T - Salon Tea
T Salon's mission is to create a ground swell of conscious tea drinkers and inspire the heartbeat of millions through the spirit of an everyday cup of tea. To walk and talk with our eyes open, keep an open heart and mind, and educate their customers in the ancient world and the art of tea.
More than that, they are dedicated to expanding the virtues of responsible business practices by maintaining a social and environmental awareness. They do this by providing non-GMO, fair trade options while using recyclable material for distribution. However, T Salon also takes it one step further by supporting the American Sustainable Business Council, which gives us an active voice in shaping policies that will create a better world. From a passion for aroma, to a passion for wellness, to a passion for the environment, they reach towards enlightenment for themselves and others through tea.
Chai has many inherently beneficial properties. The black tea in chai is rich in antioxidants and the spices in chai have been used for thousands of years to promote general health and well-being, as well as to treat various ailments. According to Ayurvedic (Ancient Indian) philosophy and medicine, these spices are considered to be "sattvic," or calming, vitalizing and mentally clarifying - The perfect antidote to the stresses of modern life!
Here's some great information on the health benefits of our chai ingredients!
Ginger improves digestion, prevents and manages stomach ulcers, protects against symptoms of colds and flu, and stimulates blood circulation. It has also been shown to be a very potent inhibitor of inflammatory compounds that contribute to arthritis and rheumatic conditions. Ginger also reduces blood cholesterol by improving liver function.
Cinnamon can lower LDL cholesterol and has a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes. Cinnamon is also known for its anti-fungal and antibacterial properties, making it effective in fighting yeast infections. It is also known for counteracting bad breath.
Cardamom is known to enhance appetite, improve digestion and provide relief from acidity in the stomach. It is also considered beneficial to the urinary-tract system and is considered a kidney cleanser.
Cloves have been well-known as an all-around healing spice for centuries. They are reputed to have antibacterial, antiviral, anti-fungal and antiseptic properties. They're also known to heal ailments of the digestive system and promote good digestion as well as metabolism.
Black Pepper is a powerful anti-oxidant. It is known to improve digestion and promote intestinal health. It is also effective in providing relief for nasal congestion and its antibacterial properties make it an effective remedy for respiratory conditions including colds, coughs and flu.
The Other Good "Shtuff"
Cinnamon is thought to increase circulation and open breathing, increase awareness and vitality, and reduce fatigue. Cinnamon is used to help treat muscle spasms, vomiting, infections, the common cold, and loss of appetite.
Cinnamon may lower blood sugar in people with type 1 or type 2 diabetes, according to Diabetes UK (however high quality research supporting the claim remains scarce). Basically, cinnamon is awesome and that's why we can't get enough of it.
Vanilla extract is made by dissolving vanilla beans in alcohol to create the dark colored liquid with the powerful scent of natural vanilla. All vanilla extracts are high in alcohol, but the alcohol evaporates when exposed to high heat, such as during baking. While they may smell similar, vanilla extract is not the same as artificial vanilla flavor, which is made with a chemical extracted from coal tar and wood. Vanilla extract is richer tasting and may offer health benefits you won't get from the artificial version.
Natural vanilla extract contains numerous antioxidants, including vanillic acid and vanillin. Antioxidants protect your body from damage from harmful components, such as free radicals and toxins.