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Higher Grounds’ relationship with the Maya Vinic cooperative in Chiapas, Mexico has a long and storied history.
Since HG became a Certified B Corporation this past February, we’ve been taking a closer look at some of our policies and procedures in an effort to push ourselves to be even more sustainable.
Repost from Sara Mason at Sprudge.com.
Diana Mnatsakanyan interviewed HG's director of coffee for the Barista Magazine blog.
When spring and summer roll around, cafes everywhere add another line to their menu: iced drinks.
Last week, the League of American Bicyclists recognized Higher Grounds with a Bronze Level Bicycle Friendly Business (BFB℠) award.
How do we train our palates to identify very specific characteristics in coffee? Here are three simple exercises that you can try at home to sharpen your own tasting abilities.
One of our darkest coffees is our French Roast, which has typically been differentiated from other offerings by a hotter final drop temperature as well as a longer total roasting duration.
We look forward to this unique coffee every year, and every year it gets more delicious.
Our long-term relationship with the Pangoa cooperative in Peru means we can source unique microlots while also supporting the cooperative as a whole.