Now Available: Summer Public Cupping Schedule
Join us at our production facility every second and fourth Saturday at 9 am for a side-by-side coffee tasting! This event is free and open to the public, and will be led by members of our roasting and Quality Control team. We’ll taste some of our favorite coffees side-by-side and get a chance to discuss processing, roast degree, and the many factors that go into making a great coffee. No experience necessary!
We are proud to add two great coffees to our line up!
Ethiopia Shoye - This washed coffee is comprised of lots cultivated on many small family-owned farms that belong to the Shoye Cooperative in the Sidamo region of southern Ethiopia. The Shoye is made up of indigenous heirloom cultivars that have been passed down for generations. We only have 2 bags of this delicious coffee! In our initial cupping we found a delicate sweet floral characteristic, with peach, nectarine, and sweet orange acidity, and spicy black pepper and black tea notes.
elevation: 1800-2200 meters above sea level (msl)
varieties: Heirloom varieties
Zambia Kateshi - Zambia Kateshi comes from two farms-- Kateshi and Isanya-- located in the rich farmland of northern Zambia. The farms grow coffee at both locations and mill it themselves at Kateshi. This AA grade coffee was our first experience with coffee grown in Zambia. We found it to bring so many unique and interesting characteristics, and are so stoked to share it with you! In the cup, the coffee brings juicy acidity well balanced by its heavy and smooth body. We taste lots of tropical fruits, and find a sweet herbaceous quality blending with tangy citrus acidity. Flavor notes include pineapple, melon, pomegranate, tomato jam, malted chocolate, almond and brown sugar.
elevation: 1340-1500 msl
The Ulya Mill lies in the heart of the Waghi Valley. Its high altitude and cooler climate make it ideal for quality coffee cultivation. Many smallholder farmers in the region bring their fresh cherries to be processed and milled at Ulya, allowing for centralized quality control at the processing level. This PNG's cup profile is highly characteristic of coffees from the region-- earthy and sweet, with notes of milk chocolate, pear, and pecan.
elevation: 1,400-1,800 msl
varieties: Typica and Arusha
pick up a bag here
This new coffee comes to us from the Kiryama Washing Station Co-op, in the Kayanza province. This growing region contains many small farms, with coffee coming into the washing station from over 4000 local farmers. This coffee is part of a Cafe Imports program where a quality premium is paid above market rate and paid directly to the farmers. We cupped this coffee recently and noted its big, creamy body, with complex tropical fruit acidity and clean, juicy mouthfeel. Look for notes of peach, mango and clove spice.
elevation: 1,780-1,850 msl
varieties: Bourbon, Jackson, Mbirizi
Pick up a bag here
Is it 2015 already?? Here’s a quick look back at some of the highlights:
We opened our second retail location in Philadelphia in June! We love being in the big city and being part of the welcoming neighborhood of Washington Square West. If you haven’t come by for a visit yet, you should! (249 S. 13th Street)
Q Grader Certification
Jess Steffy, coowner of Square One Coffee, earned her Q Grader Certification at the very end of 2013. She spent 2014 using those skills to continue educating our staff and assisting with quality control. According to the Coffee Quality Institute, a Q Grader is a highly trained and calibrated coffee expert who professionally grades coffee using Specialty Coffee Association of America cupping protocols. These Q Graders must pass a rigorous six day course comprised of three day examinations to earn their certification, comprising of 20 sections on coffee related subjects, such as green grading, roast identification, coffee cupping, sensory skills, and sensory triangulation. There are currently about 4000 licenced Q Graders worldwide. Congrats Jess!!
We currently have four baristas on staff in our Duke St. cafe who have earned their Barista Guild of America Level 1 Barista Certifications! This certification requires baristas to properly extract a shot of espresso, describe its flavor profile accurately, and make a cappuccino according to SCAA standards, demonstrating their understanding of equipment and mastery of coffee.
We traveled with Cafe Imports to Minas Gerais, Brazil in August, visiting coffee producers and tasting some of the best coffees coming out of Brazil this year. Incidentally, one of those coffees was the Brazil Santa Lucia, which we selected for Hadassah’s barista competition coffee. Speaking of competition...
Hadassah Wilson, our Director of Education, competed for Square One at the Big East Regional Barista Competition again this year, finishing 2nd in the highly competitive Northeast region! This earns her a bye into the semifinal round at Nationals in Long Beach, California in February. Stay tuned!
Barista Magazine Cover
We were thrilled to see Jess on the cover of Barista Magazine for their October/November issue. There was also a wonderful interview and feature story on Jess and Square One. If you missed it, you can still check it out here (article starts on page 60): http://baristamagazine.epubxp.com/i/387289
Good Food Award Winner (2014 and 2015!)
After being a finalist for our Kenya Gatomboya in 2013, Square One was honored to receive a Good Food Award in 2014 for our Guatemala Acatenango Gesha. Then, in 2015, we received our second Good Food Award, this year for our Ethiopia Kore Kochore. Read more about the award here GFA Blog
2015 and Onward…
We’re already eagerly anticipating what 2015 has in store for our company. Part of this excitement comes from our brand new roastery. Our new space (still in Lancaster) is 4,000 square feet and will include a training lab for barista education, an SCAA Certified Cupping Lab, our main office, and our roasting and production operations. We’re moving in this month and starting full-time production in the space by February 1st.
Thanks to all of our customers, friends, and family for making 2014 such a raging success! Here’s to an even brighter 2015!
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. Good Food Award recipients are those who push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities.
Our fearless leaders, Josh and Jess, were among those assembled on January 8th to celebrate the 2015 Good Food Awards winners and accept our award at the fifth annual awards ceremony at San Francisco’s historic Palace of Fine Arts. The evening honored this year’s 150 winning food and drink producers from across the country who have a shared a passion for delicious, mindfully produced food and drink.
"It was not easy to make it on the list," says Sarah Weiner, co-founder and Executive Director of Seedling Projects. "The quality of entries increases every year. The 2015 Finalists are truly leaders in their fields, epitomizing taste, authenticity and responsible production."
In its fifth year, Good Food Awards will be given to winners in 11 categories: beer, charcuterie, cheese, chocolate, coffee, confections, honey, pickles, preserve, spirits, and oil. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.
This year’s winners were selected from 1,462 entries from all 50 states in a Blind Tasting held in September. The 180 judges, experts in their various industries, flew to San Francisco for a full day of blind tasting. Those that rose to the top were subject to a rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Award. This year’s Good Food Award winners exemplify excellence in both taste and responsible production.
"It's incredibly exciting to receive a national award for doing what you love." said Jess Steffy, who accepted the award onstage for Square One Coffee. "We work really hard to provide delicious coffee for our customers, and we do our best to respect everyone who makes that possible. This award truly belongs to the farmers who grow our coffees, our importers, our roasters, our wholesale crew, our baristas, and our customers."
For the full list of winners, see:www.goodfoodawards.org/winners
Barista Magazine caters specifically to coffee pros. We've collected every issue for the last 5 years. And this issue is getting framed. Why? Because our very own Jess Steffy is cheesin' on the cover! As if that wasn't cool enough, there's a full feature article on her, Josh, and Square One inside (starting on page 60)! If you don't have a subscription (...you should get one!), you can still check out the entire issue for free at their website: http://www.baristamagazine.com
The cover photo and pictures of Jess inside Barista Magazine were taken by our own, Rachel! (c/o Rachel Franklin Photography)
We were honored to be finalists last year, and even more thrilled to be finalists again this year. So imagine our excitement when we received the news that we had actually won such a prestigious award! (If you can't imagine our excitement, let's just say that there was a lot of “happy dancing".) It was an exciting moment for the entire Square One team. We wasted no time booking our tickets to San Francisco to claim our award, sending Josh, our fearless leader, and Steve, our Director of Wholesale.
Here’s a quick Q&A with Josh and Steve about the highlights of their short visit to San Francisco last week
Q: What was the most memorable moment at the Good Food Awards ceremony?
Josh: Definitely watching Steve accept the award on stage. It was exciting to hear my company being called out and recognized among so many incredible coffee roasters that I know and respect.
Steve: Hearing all of the other winners speak about their products and industries made me realize that we are all in the business of making better products and experiences for people. We’re all excited about our work, and we all love what we do. It feels good to be included along with people of that caliber.
Q: What does winning a Good Food Award mean to you?
Josh: Personally, I look at winning this award as validation. It’s easy to forget that you’re doing something special when you’re a small company, but being recognized on a national stage really reminds us that we’re doing something great. I believe in our team and know that we’re doing great things, but I’m so close to the action, so I’m very biased at times. It never hurts to have outsiders (especially a panel of coffee experts who are cupping your coffee in an unbiased way) agree that your product is excellent.
Steve: I was one of the first employees at Square One, so it was a bit surreal. Originally, we didn’t have much wholesale business. As the company grew, I went from being a barista to a roaster to head of the wholesale operation. I spent years packaging our wholesale orders in the basement, believing that this very small company in Lancaster, PA was going to be a big deal someday. Fast forward a few years, and I’m standing on stage in San Francisco, accepting a national award. It meant a lot to me that Josh and Jess wanted me to accept the award. The whole experience was confirmation that our company is doing a great job. It was a nice confidence boost for us all.
Both Josh and Steve agreed that it was inspiring to be in the audience and to hear all of the other category winners (beer, spirits, cheese, chocolate, charcuterie, pickles, confections, oils, and preserves) talk passionately about their products. They both left the event with a greater perspective and realization that Square One is a part of a larger movement of artisans who have a renewed focus on products that are sustainable, healthy, tasty, and produced with a lot of care and intention.