tag:blogger.com,1999:blog-33983322788883403202024-03-12T20:06:21.571-04:00Blanchard's Coffee BlogFind out what we're up to, what we're thinking about, or all the new places you can buy Blanchard's coffee here! Want a smaller version of these updates? Follow us on twitter @drinkblanchardsUnknownnoreply@blogger.comBlogger161125tag:blogger.com,1999:blog-3398332278888340320.post-63480369423792362102012-12-03T15:53:00.002-05:002012-12-03T23:18:28.820-05:00Holiday Gifts<div class="separator" style="clear: both; text-align: center;">
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There is no escaping it folks, the holidays are quickly approaching and if you're like me, you've still got a lot (re:<i> all</i>) of gifts to pick up for family, friends and colleagues.<br />
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As many of you already know, coffee makes a great gift--it isn't too pricey, most folks love it and you might even get to share a cup with a friend!<br />
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This is just a quick message to let you know we've got you covered for all types of holiday coffee gift giving; here are some suggestions:<br />
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--Holiday Blend, 12oz Bags: You can get single Holiday Blend bags in any quantity you like and give them as gifts or add them to a larger gift basket. Holiday Blend is $9.00 per bag and all of our other coffees are also available for around the same price.<br />
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--Holiday Gift Boxes: Attractive boxes containing three 12oz bags of fresh roasted coffee wrapped in burlap for $30. The standard box is a mixture of Holiday Blend and some of our other popular coffees but you can request specific coffees (and grinds) if you choose.<br />
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--Wholesale Gifts: If you have a ton of gifts to give for corporate gifts, or large quantity purchases, contact Stephen at 804-516-5213 or stephen@blanchardscoffee.com for wholesale rates that can apply to individual bags, gift boxes or custom orders. We can package coffee in any size bag from 1oz to 5lb and we're happy to customize your order with specific messages, your company's logo etc.<br />
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You can purchase Holiday Blend or Gift Boxes here, or feel free to contact us directly.<br />
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<span style="font-size: large;">Holiday Blend, 12oz Bag</span><br />
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<option value="Whole Bean">Whole Bean </option>
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<span style="font-size: large;">Holiday Gift Box</span></div>
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includes 3 12oz bags of assorted </div>
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fresh roasted coffee</div>
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Grind Preference</td></tr>
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<option value="Whole Bean">Whole Bean </option>
<option value="Drip Grind">Drip Grind </option>
<option value="Coarse Grind">Coarse Grind </option>
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<tr><td>Regular/Decaf Options</td></tr>
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<option value="Regular">Regular </option>
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<option value="2 Regular, 1 Decaf">2 Regular, 1 Decaf </option>
<option value="2 Decaf, 1 Regular">2 Decaf, 1 Regular </option>
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Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com2tag:blogger.com,1999:blog-3398332278888340320.post-27751634470449771682012-10-22T12:45:00.002-04:002012-10-22T12:45:16.336-04:00RVA Love, Burundi and Ho Ho HolidaysGoodness gracious, there are so many great things happening at Blanchard's Coffee Co.!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPvbe6hEUjHxVS3MG9kkOuwXEgjAJmTmUWT7lPHhyphenhyphendLReWvqc4JVRrte0hvvhg40EhCQciZyWefAXq7XJGotVv6DtwEzOcXXYZo1nA5FYWGrgYm4_lELpICwBdx6nu8Ml26dRSytzn58/s1600/10515_10151067409252823_1816813730_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPvbe6hEUjHxVS3MG9kkOuwXEgjAJmTmUWT7lPHhyphenhyphendLReWvqc4JVRrte0hvvhg40EhCQciZyWefAXq7XJGotVv6DtwEzOcXXYZo1nA5FYWGrgYm4_lELpICwBdx6nu8Ml26dRSytzn58/s200/10515_10151067409252823_1816813730_n.jpg" width="200" /></a><b>RVA Love</b><br />
We start with an homage to our city, the city we love, the city where we have proudly roasted for nearly EIGHT YEARS; Richmond, Virginia, River City, RVA.<br />
We've been struck by how much RVA pride is out there so we teamed up with RVANews and our visual guru, Page Hayes, to develop a coffee just for our fair city--RVA Exclusive Blend.<br />
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Inside that sleek package, you'll find a most excellent blend of Central American and East African coffees that evokes flavors of sweet tobacco, chocolate, black currants and salted caramel.<br />
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You can find it at RVANews, several retailers around town and right here!<br />
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<tr><td><input name="on0" type="hidden" value="Grind Preference" />Grind Preference</td></tr>
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<option value="Whole Bean">Whole Bean $9.00 USD</option>
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<option value="Option 3">Option 3 $9.00 USD</option>
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<b>Burundi</b><br />
Just like last year, we found a most excellent cup of coffee in the Burundian AA Washed and we simply couldn't resist the urge to bring it to you! In the cup, the Burundian is full bodied with luscious and almost salty tart, dark fruit notes--think cherry preserves on brioche. Much deeper in flavor than more coastal East African coffees and sure to please the palate of folks who appreciate a complex cup of coffee.<br />
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You can order it here!<br />
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<tr><td><input name="on0" type="hidden" value="Grind Preference" />Grind Preference</td></tr>
<tr><td><select name="os0">
<option value="Whole Bean">Whole Bean $9.00 USD</option>
<option value="Ground">Ground $9.00 USD</option>
<option value="Option 3">Option 3 $9.00 USD</option>
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<b>Ho Ho Holidays</b><br />
We don't like to be one of those companies who start the holiday season seemingly right after the previous holiday season ended, but, it looks like we are. We do want to shout out for our Ho Ho Holiday Blend early though, because it makes an excellent gift and some people like to plan ahead.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIf38wTKlagjmbeSKa1Cn-PIzg7qGILRFqCzFWN8F4cW7wQ5hVGS-l8s4L5G8LTvvQwRBv51tN3RUZIa4UBsiGD6m9WEGYq2WTEUr8Out8dbe2E4J8A-_2VJRtw9X351N6vhdIFYeZE4/s1600/hohoho.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIf38wTKlagjmbeSKa1Cn-PIzg7qGILRFqCzFWN8F4cW7wQ5hVGS-l8s4L5G8LTvvQwRBv51tN3RUZIa4UBsiGD6m9WEGYq2WTEUr8Out8dbe2E4J8A-_2VJRtw9X351N6vhdIFYeZE4/s320/hohoho.jpg" width="239" /></a>In addition, our Holiday Blend is perfect for corporate gifts, client gifts, gift baskets etc. and we're totally willing to be flexible to meet your needs! We also offer Holiday Gift Boxes that include Holiday Blend and two other coffee selections.<br />
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If you're interested in pre-ordering Holiday Blend or Holiday Gift Boxes, please contact Stephen Robertson at stephen@blanchardscoffee.com and he'll be happy to walk you through all the options!<br />
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Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com3tag:blogger.com,1999:blog-3398332278888340320.post-86328227793559105752012-07-09T15:27:00.001-04:002012-07-09T15:27:33.641-04:00Dominican Republic Jarabacoa Limited EditionIf you couldn't make it out to our open-house at the end of June, you missed a great party! We'll post some pictures soon so you can see all the folks hanging out at our new Roast Lab.<br />
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That party was an unveiling of sorts for our newest coffee--Direct Trade Dominican Republic Jarabacoa. We worked with a great importer, Josiah Hernandez, to bring this lovely island coffee to Virginia where it is featured by several small-batch roasters. Josiah has worked for some time, hands on, with a group of five farmers in the Dominican Republic to increase crop quality, consistency and overall sustainability. Additionally, he has increased the amount of money farmers are able to earn for their crops by facilitating direct trade deals with roasters like Blanchard's.<br />
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For such a special coffee, we decided we should give it a special presentation. For the Jarabacoa's release, we commissioned our Chief Roaster and Artist in Residence, Seth Bauserman, to design a special label for the bag. What he came up with was so great that we switched gears and decided to change our packaging all together. We have made a limited run of Blanchard's Coffee Co. logo glass jars and had Seth paint 48 unique art-cards for an ultra-limited edition run. We also had prints made of some of his work for the rest of the jars.<br />
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There are still few original signed and numbered cards which are painted with the coffee itself, and we'll have them and the print jars for sale until they run out.<br />
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You can order them right here from the BCC Blog so get yours today!
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW8wD7NAOzgKcYQlce_rbC8B_eHoWmnRiKhO1PvmGO_DgF_9m5rD_T6uZ-4rg2ApAj5eRUjHpLcrtil-wSKjS3ew9H_qmPDCA0ug8sRSwXc8O7l0SFYVY_zy4r_IKDInoBF2OtKt8GMI/s1600/photo-107.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW8wD7NAOzgKcYQlce_rbC8B_eHoWmnRiKhO1PvmGO_DgF_9m5rD_T6uZ-4rg2ApAj5eRUjHpLcrtil-wSKjS3ew9H_qmPDCA0ug8sRSwXc8O7l0SFYVY_zy4r_IKDInoBF2OtKt8GMI/s320/photo-107.JPG" title="Dominican Republic Jarabacoa" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dominican Republic Jarabacoa :: Art by Seth Bauserman</td></tr>
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<option value="DR Jarabacoa Jar with original art by Seth Bauserman">DR Jarabacoa Jar with original art by Seth Bauserman$30.00 USD</option>
<option value="DR Jarabacoa Jar with an art print by Seth Bauserman">DR Jarabacoa Jar with an art print by Seth Bauserman$20.00 USD</option>
<option value="DR Jarabacoa 12oz Bag">DR Jarabacoa 12oz Bag$15.00 USD</option>
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<br />Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com3tag:blogger.com,1999:blog-3398332278888340320.post-30781937500909776202012-06-21T11:11:00.000-04:002012-06-21T11:11:01.090-04:00Open House!<br />
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Happy Summer Everyone!<div>
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Despite the fact that today will be one of the hottest days of the year thus far, I'd like to talk talk to you, briefly, about coffee!</div>
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As many of you know, Blanchard's Coffee Co. moved from its long-time home in Westover Hills a few months back. We've spent the past few months getting settled in to our new home at 700 Bainbridge Street in the Historic Manchester District.</div>
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Though we miss our friends and neighbors in Westover Hills, it is great to be able to stretch out our arms in a much larger, well-lit and ventilated space--a space of which we are quite proud. The larger space allows us to grow more comfortably and feel great about inviting our friends and loyal followers to visit anytime.</div>
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With that said, we'd like to invite you all to our Open House event on Wednesday 27 June 2012 from 6-8:00pm. We're going to do some roast demonstrations of our new Direct Trade Coffee: Dominican Republic Jarabacoa. We'll also have some delicious refreshments provided by Hartmanda Bakery, Shyndigz and Dixie Donuts. There will be coffee tastings and other drinkables as well. </div>
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Bring your friends, your family, your coffee-loving neighbor--and feel free to forward this email to anyone you think might enjoy coming out!</div>
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We'll be launching our Limited Edition Packaging for the Dominican Republic Jarabacoa, 50 of which include original art by Seth Bauserman--Chief Roaster and Artist in Residence. We'll also have any of our coffees available to buy and take home.</div>
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<a href="http://www.facebook.com/events/436815883024925/" style="color: #1155cc;" target="_blank">You can RSVP on our Facebook Invite</a>, or just show up--we like to keep it informal!</div>
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If you have any questions, feel free to shoot me an email or give me a call--I look forward to seeing you all!</div>
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804-516-5213<br />
stephen@blanchardscoffee.com<br />
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<br />Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-87214307790589322972012-06-05T15:26:00.004-04:002012-06-05T15:26:59.951-04:00Exciting Times at Blanchard's Coffee Co.Hi Coffee Friends!<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpwGgxcCWZMpCIQB-1ovXXqvBbw3yVA-NVJFuybQ0gkKCJawWL9k2VfdZl89UYJOqJBenbs-kjriJ7iDGll5t_lYartkEnl5W2vResG7Xc5CBNrLKpO0Xjmn5TK1qu7JmlOw_WZTQxqk/s1600/IMG_2177.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpwGgxcCWZMpCIQB-1ovXXqvBbw3yVA-NVJFuybQ0gkKCJawWL9k2VfdZl89UYJOqJBenbs-kjriJ7iDGll5t_lYartkEnl5W2vResG7Xc5CBNrLKpO0Xjmn5TK1qu7JmlOw_WZTQxqk/s320/IMG_2177.JPG" width="320" /></a>Blanchard's Coffee Co. is all abuzz (pun intended) with excitement!</div>
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Here are a few of the fabulous things going on in our world:</div>
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We moved in! We are officially fully operational in our new location at 700 Bainbridge Street down in the historic Manchester District and we couldn't be happier with our new digs. With that said, we'd love for you to to come visit us; we'll give you a cup of coffee if you do. If our doors are open (which they usually are from 9:00am to 2:00pm) just stick your head in, say hi, take a look around and ask one of us what we're brewing. We might bend your ear about our new favorite coffees but at least you'll get a free cup!</div>
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The South of the James Market is well underway and its busier than ever! We are so happy to be a part of it for the fifth straight season and we're excited to see more and more patrons every single Saturday. If you come out to visit us and we've run out of something, please accept our apology; we've simply gotten to the point where we don't have room on our truck for any more supplies so we'll brew and sell everything we can but we're nearly to our limit.</div>
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Guatemalan Huehuetenango is BACK! We've missed this lovely coffee in the off season and we're very excited to have the first bag of the season arriving Wednesday of this week--we'll get it up on the website as soon as possible and all of you wholesalers are welcome to order starting today!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JVS4vBhy-gOpz68zRJaWR1xYaL4-0_Wd5CXvGO19WelPoDdPBUVDHx_G-Uxb7aUhsxTK4UqJfg3A265IlC3-tURumeKlBs8HvQ0SF_HKs14CHSS99FUV1M0pp_p49m255z6NYdz-K_k/s1600/IMG_2169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JVS4vBhy-gOpz68zRJaWR1xYaL4-0_Wd5CXvGO19WelPoDdPBUVDHx_G-Uxb7aUhsxTK4UqJfg3A265IlC3-tURumeKlBs8HvQ0SF_HKs14CHSS99FUV1M0pp_p49m255z6NYdz-K_k/s200/IMG_2169.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNztKBIjmBOMEqf5BNttP9kgOM-jaHDmH0sPMs8CGw0hgaFl2TxuYVzTYmxUUEZc7DzjY2UeKOJAjBK8cF0p7RA3YNMX_7jhUIz3q7-rZ0YsknyM640MsUUDVPY8moYUnDJpJEIPGgCGA/s1600/IMG_2229.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNztKBIjmBOMEqf5BNttP9kgOM-jaHDmH0sPMs8CGw0hgaFl2TxuYVzTYmxUUEZc7DzjY2UeKOJAjBK8cF0p7RA3YNMX_7jhUIz3q7-rZ0YsknyM640MsUUDVPY8moYUnDJpJEIPGgCGA/s200/IMG_2229.JPG" width="200" /></a>Jarabacoa Dominican Republic releases SOON with a limited edition option available for the first fifty customers featuring original art by our Chief Roaster, Seth Bauserman. The nifty piece is painted with the coffee it depicts! The jar is reusable and we encourage you to re-fill it often.</div>
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We're planning a grand-opening shindig here at the new BCC Roast lab--are you interested in coming to join us? Let us know on <a href="http://www.facebook.com/blanchardscoffee" target="_blank">Facebook</a> or <a href="http://www.twitter.com/drinkblanchards" target="_blank">Twitter</a> so we can get an idea for how many people might come out.</div>
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Finally, do you use Foursquare? If so, be sure to check in when you visit us at SOTJ or the Roast Lab--there are great specials for you at both venues.</div>
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Thank you all for continuing to be loyal Blanchard's Coffee Co. fans. We're proud to roast for you and we've got lots of bit things in the works!</div>Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-23415016140685830122012-03-21T14:21:00.000-04:002012-03-21T14:21:19.027-04:00Moving Things AroundWhere the heck are we?<br />
If you are a die hard Blanchard's Coffee fan (which you totally should be) you've probably heard tell of our leaving the 5047 Forest Hill Avenue location we've inhabited for so long.<br />
<br />
Well, we were supposed to be fully operational in our new space by March 5th but, as is often the case with projects involving construction, we had a few hiccups and decided it was best to push the whole thing back one month. That brings us to the end of March and we are DEFINITELY moving--we sort of have no choice because we have to get out of the way of Taza so they can begin their transformation of the 5047 Forest Hill Space.<br />
<br />
Starting in April, you'll be able to find us at 700 Bainbridge Street in the Manchester District of Richmond. Our space is coming together, we're meeting (and caffeinating) our neighbors and we're eyeing that Legend Brewing patio with thirsty mouths!<br />
<br />
<br />
Also on the subject of moving, you may have noticed some changes to our coffee display at Martin's Food Stores if that is where you buy your BCC coffee.<br />
Martin's is undergoing some shelving changes, one of which affects our location in the coffee isle. Where we used to occupy a section of the bottom shelf in most stores, we are now moving to the far left end of the coffee section on the bottom three shelves. The coffee selection should remain the same. If you run into any problem finding your favorite coffee at Martin's please find a manager at the store to help you and, as always, feel free to <a href="mailto:stephen@blanchardscoffee.com" target="_blank">contact us</a> for help.<br />
<br />
One final "moving" note--be sure to swing by Ellwood Thompson's Market to check out the newly opened Ellwood's Cafe, now moved into the main Ellwood Thompson Market space since their take-over of the old Blockbuster space. They're featuring an espresso specially designed here at BCC to their specific espresso machine. They're brewing several of our coffees, including the Clover brewer, and they've got an AWESOME fresh juice and smoothie bar that you simply MUST check out.<br />
<br />
Finally, since you were so kind to read our blog, go to our <a href="http://www.blanchardscoffee.com/" target="_blank">website</a> and use the coupon code BLOGZ for a discount on any order--including our shiny new coffee brewer section!<br />
<br />
<br />Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-32691627776479522142012-02-08T12:03:00.001-05:002012-02-08T12:03:00.900-05:00Blanchard's in the News!It seems there is a lot of reason for us to be in news lately; here are a couple of our favorites!<br />
<br />
Relay Foods wrote a really nice piece about us recently--it was super flattering, especially since the writer isn't a coffee drinker!<br />
<a href="http://blog.relayfoods.com/meet-our-vendors-blanchards-coffee/">http://blog.relayfoods.com/meet-our-vendors-blanchards-coffee/</a><br />
<br />
Hills & Heights broke the story of our impending move to the Manchester District with this article that was later aggregated by several other online publications:<br />
<a href="http://hillsandheights.org/2012/02/01/blanchards-coffee-roasting-moving-to-manchester/">http://hillsandheights.org/2012/02/01/blanchards-coffee-roasting-moving-to-manchester/</a><br />
<br />
<br />Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-13129264226934820452012-01-19T15:13:00.000-05:002012-01-19T15:14:58.517-05:00Do you read our blog? Well, duh...<br />
<br />
Do you drink our coffee? I should hope so if you're reading our blog.<br />
<br />
Do you order coffee from our <a href="http://blanchardscoffee.com/shop.php" target="_blank">web store</a>? We don't really know, so lets find out!<br />
<br />
Just because you're kind enough read our blog and follow what we're doing from time to time (and because we want to see how many folks actually engage with our ramblings), we're going to offer you, our readers, a discount on coffee at our <a href="http://blanchardscoffee.com/shop.php" target="_blank">web store</a>.<br />
<br />
Order any coffee, at any quantity and any shipping/pick-up option and use the coupon code <b>BLOGZ </b>to get 10% off your order.<br />
<br />
We'll keep this promotion running for 1 week, starting today.<br />
Feel free to use it as much as you like and, by all means, share it with your friends, post it to <a href="http://www.twitter.com/drinkblanchards" target="_blank">Twitter</a>, <a href="http://www.facebook.com/blanchardscoffee" target="_blank">Facebook</a>--whatever you like!<br />
<br />
Happy shopping, and thanks for reading!Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com2tag:blogger.com,1999:blog-3398332278888340320.post-81483501114828655472012-01-16T15:32:00.002-05:002012-01-16T15:32:32.796-05:00Raise your hand if you follow Blanchard's Coffee Co. on <a href="http://www.twitter.com/drinkblanchards" target="_blank">Twitter</a> and <a href="http://www.facebook.com/blanchardscoffee" target="_blank">Facebook</a>.<br />
<br />
If you didn't raise your hand you should get on the bandwagon. As much as we try to blog about every cool thing that comes down the pipes, some stuff slips through the cracks--but we rarely miss a beat on social media.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAxK3MU3SFxtlPTGFyRvlkeMfFVWo5BXejHVSvhdpGK_eIJG9SWbcaLAILlSa13Ejq5gu2Tt79BawPOIoyII0zJBq0fUn4o71C9Xyi85W7I2kpV7lkqaf_f9qc_EkladAFK3yOMa9Hls/s1600/AjTDx4cCAAANCWi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAxK3MU3SFxtlPTGFyRvlkeMfFVWo5BXejHVSvhdpGK_eIJG9SWbcaLAILlSa13Ejq5gu2Tt79BawPOIoyII0zJBq0fUn4o71C9Xyi85W7I2kpV7lkqaf_f9qc_EkladAFK3yOMa9Hls/s320/AjTDx4cCAAANCWi.jpg" width="320" /></a>Perfect example: If you were following our Twitter and Facebook feeds Friday evening you probably saw something about a Saturday morning espresso tasting idea. That idea, by the time it was confirmed around 10:00pm Friday night, became known as PopUpEspresso, and if you didn't come out, you missed something pretty special.<br />
<br />
For those of you that missed it--here's the story:<br />
I put out a question on Facebook and Twitter around 8:30pm Friday night asking if there was any interest in an espresso tasting Saturday morning--I didn't have anything to do and I needed to be out of my house for a few hours, so I was looking for something interesting to get into.<br />
<br />
Enough people expressed interest so I decided to run with it, and at 10:00pm, I announced on Twitter and Facebook that I would hold a PopUpEspresso. What is that you ask? Think of it like a surprise espresso bar. There is no set schedule, no set format--I announced the times and the rules Friday night for the next morning.<br />
<br />
This time around, the rules were simple: Come, taste espresso and/or macchiatto, rate it, comment on it, stick around, socialize, ask questions and learn about coffee--if you want to purchase coffee beans, fine, otherwise, leave your money at home. The rules may be completely different next time (and there will be a next time) but they will always be posted ahead of time so you'll know.<br />
<br />
This Saturday's event was a great success. We had a bunch of visitors, lots of new faces, and some great feedback on the several espressos we were testing out. Old friends and new friends stuck around, socialized, got highly caffeinated and learned tons of new stuff about coffee and what goes on at Blanchard's on a daily basis.<br />
<br />
It is pretty exciting to see how energized an idea can become, even after only a short period of time, so we're already planning the next one! If you want to participate then keep your eyes open for our posts on Facebook and Twitter--it'll be here before you know it!Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-75993813721596906122011-12-28T12:10:00.000-05:002011-12-28T12:10:43.080-05:00Camp Coffee<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2BucmagWEQ0/TvtKZYhobgI/AAAAAAAAARo/RLZ3rk94h9I/s1600/coffee_sticker_mech.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-2BucmagWEQ0/TvtKZYhobgI/AAAAAAAAARo/RLZ3rk94h9I/s400/coffee_sticker_mech.jpg" width="216" /></a></div>
In partnership with Need Supply Co.--a Richmond, Virginia based specialty clothing company that is world renowned for its selection of vintage and rare denim and its consistent ability to be at the forefront of new urban trends--we have created a very unique coffee to offer to offer to customers at their Carytown location and in their <a href="http://needsupply.com/mens/gifts/camp-coffee.html">webstore</a>.<br />
<br />
As you can see by the custom label to the left, Camp Coffee is Dark Roast blend of Indian Monsoon Malabar and Ethiopian Harrar--two very unique coffees that are full of character and flavor.<br />
<br />
Often coffee blends are kept a secret as proprietary information but we felt like these two beans had such a fascinating story that it would be a shame not to highlight them in the description.<br />
<br />
Together, these beans create a rich, hearty and balanced cup that almost begs for a seat by the fire on a chilly winter evening.<br />
<br />
Camp coffee is only available through Need Supply Co. so visit them on Cary Street or pick up a bag from the webstore--you'll be glad you did!Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-62341693217622153162011-12-23T13:07:00.001-05:002011-12-23T13:07:26.569-05:00Coffee of the Month News<!--[if gte mso 9]><xml>
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Dear Coffee of the Month Customers</div>
<div class="MsoNormal">
We hope you are having a lovely holiday season! This is
always an exciting time at Blanchard’s Coffee Co. because we’re always extra
busy filling orders for gifts, stocking the shelves at all of our retail
locations, keeping our restaurants and coffee houses stocked with beans and, of
course, staying wired on this year’s Holiday Blend!</div>
<div class="MsoNormal">
This year, in addition to the seasonal sprint to the New Year,
we’ve been putting a lot of thought into the Coffee of the Month program. As
you may know, Coffee of the Month has been around since the very beginning of
Blanchard’s Coffee Co. and many customers have been receiving their monthly
special coffee since day one. From a logistical perspective, however, it has
become difficult to give the program all it needs to be successful. In short,
our wholesale business is growing rapidly and the pressure from that growth has
led to COM getting short shrift—some of you have experienced this first hand in
the form of order and billing problems and for that, we are terribly sorry.</div>
<div class="MsoNormal">
We decided that we wanted to keep the BCC Coffee of the
Month program around but it needed a new, more manageable format to ensure you
get your coffee the way you want it, billed correctly and we don’t annoy our
loyal customers with clumsy mistakes.</div>
<div class="MsoNormal">
As of the end of 2011, Coffee of the Month customers will no
longer be automatically billed and shipped coffee. We will, however, continue
to feature a special coffee each month—January’s Coffee of the Month will be a
Southern Coast Indian Estate coffee, which is a very interesting cup! We will
feature the coffee of the month on our website, our blog and in an email
newsletter. Existing COM customers will receive a 10% discount on purchases of
the coffee and can order as much or as little as they like. This keeps our
offering list fresh and interesting, rewards our loyal customers and takes away
a lot of room for error on our part.</div>
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I understand this may be sad, annoying or even angering news
for some of you and, if that is the case, I encourage you to please call me
directly to discuss. Obviously, our number one goal is to make our customers
happy and get them great coffee, so we will do everything in our power to make
that happen. Please direct all questions, comments or hate-mail (I hope not…)
to me at the following contact information:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stephen T Robertson<br />
Sales & Marketing, Blanchard’s Coffee Co.<br />
804-516-5213<br />
<a href="mailto:Stephen@blanchardscoffee.com">Stephen@blanchardscoffee.com</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thank you again for your continued patronage and support of
Blanchard’s Coffee Co.—we truly couldn’t have gotten to where we are without
it.</div>
<div class="MsoNormal">
We wish you Happy Holidays and a Happy New Year—and stay in
contact with us at all of these places:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://www.blanchardscoffee.com/">www.blanchardscoffee.com</a><br />
<a href="http://www.blanchardscoffee.blogspot.com/">www.blanchardscoffee.blogspot.com</a><br />
<a href="http://www.facebook.com/blanchardscoffee">www.facebook.com/blanchardscoffee</a><br />
<a href="http://www.twitter.com/drinkblanchards">www.twitter.com/drinkblanchards</a><br style="mso-special-character: line-break;" />
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Best wishes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Blanchard's Coffee Co.</div>
<!--EndFragment--><br />
<!--EndFragment-->Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-27118401430189872162011-12-20T11:01:00.000-05:002011-12-20T11:01:56.132-05:00Holidays, Camp Fire, Beer and Boxing Day!If you guys hadn't noticed, the Holiday Season is fully upon us!<br />
It is hard to believe the year is almost over--especially since we're looking at yet another week of California-esque weather--but according to my calendar, it is definitely December 20th.<br />
<br />
First things first--Blanchard's Coffee Co. will be CLOSED on Monday December 26th 2011 in celebration of Boxing Day! Oh wait--we're not British...must've gotten caught up in all the hype about the Margaret Thatcher movie... Nonetheless, we will be closed on Monday the 26th of December to take a little breather (we've roasted a LOT of coffee in the past few weeks), but we will be back in action, albeit gorged on starch and gluten, on Tuesday to fill all of your coffee needs!<br />
<br />
Speaking of coffee <i>need</i>s, here's an exciting piece of news: <a href="http://www.needsupply.com/">Need Supply Co.</a> and Blanchard's Coffee Co. have partnered to create <a href="http://needsupply.com/mens/gifts/camp-coffee.html">Camp Coffee</a>--a truly unique coffee blend created to bring the essence of campfire or fireplace to your cup. If you're not familiar with Need Supply Co., it is a Richmond, Virginia based clothing company that is one of the top rated sources of designer and vintage denim (among many other things) in the world. We are extremely honored to be able to work with them to produce Camp Coffee. It is available exclusively at Need Supply Co. in Carytown or on their website.<br />
<br />
In other exciting news, we'll be working with <a href="http://www.hardywood.com/">Hardywood Park Brewery</a> today to brew a Coffee Stout using Blanchard's Cold Brew Coffee--this Coffee Stout will go up against similar stouts made with coffee from other local roasters and the winner will be the roaster used for a full run of the ale!<br />
So... this is a call to all BCC fans who are also beer drinkers--head down to the downtown Capital Ale House on Wednesday at 5:30 and vote for Blanchard's! For more information, check out the <a href="http://www.facebook.com/tastethelocal/posts/157058521067787">Hardywood Facebook post</a>.<br />
<br />
It might seem hard to believe, but there is even more big BCC news on the horizon so stay tuned for that--in the meantime, have a lovely holiday and safe travels!Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-80359588778483477192011-11-29T16:08:00.001-05:002011-11-30T07:18:56.844-05:00Holiday Hullabaloo!Hello Coffee Lovers!<br />
<br />
A few pounds heavier and still confused about what day we're actually on and what in tarnation is going on with the weather, we have survived Thanksgiving, only to be thrust head first into the always startling waters of the pre-holiday season.<br />
<br />
Whether we're talking about coffee, shopping, decorating or frantically trying to wind down the year at work, this is a time of year when most of us are charging at full tilt towards the finish line--we at Blanchard's are no exception.<br />
<br />
There is SO MUCH happening at Blanchard's Coffee Co.--most of it really awesome. Here is a little update on everything we can tell you so far, and I promise there is even bigger news in the works so keep checking in on us for updates.<br />
<br />
<b>Holiday Blend</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdMmrGLqH_TLO0-WELm2qEBqM8cEeG_6kwxZYgB294Qbm0wZ-FJLO74-ricJyDEoIIc_lsHNa5FGmYl6OsvDmX1KHFd3q8PJxlNXxCIpPIHJNRsJNR7CWZFgAmCTy0aTnaktmQCvkv5Y/s1600/holiday2011.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdMmrGLqH_TLO0-WELm2qEBqM8cEeG_6kwxZYgB294Qbm0wZ-FJLO74-ricJyDEoIIc_lsHNa5FGmYl6OsvDmX1KHFd3q8PJxlNXxCIpPIHJNRsJNR7CWZFgAmCTy0aTnaktmQCvkv5Y/s1600/holiday2011.png" /></a>It is here and it is delicious! A blend of African and Latin American Beans that fits the bill for a great coffee to enjoy leading up to your celebrations. This year, it happens to benefit a great organization here in Richmond called the <a href="http://www.pnerichmond.org/">Partnership for Nonprofit Excellence</a>--be sure to click on their link and read about all they do here in town. We'll be donating a portion of proceeds from Holiday Blend to their organization which will hopefully continue in a lasting relationship after the holidays.<br />
<br />
You can buy Holiday Blend at <a href="http://www.twitter.com/ellwoods">Ellwood Thompson Market</a>, <a href="http://www.twitter.com/tazacnc">Taza Coffee & Creames</a>, several area Martin's Food Stores, <a href="http://www.twitter.com/crossroadsvcu">Crossroads Coffee</a> (both locations), Libbie Market, <a href="http://blanchardscoffee.com/holiday_2011.php">The Blanchard's Coffee Co. website</a> and hopefully more to come! Also, if you find yourself down in the Outer Banks for the holidays, you can pick up Holiday Blend at Waverider's Coffee in Nags Head.<br />
<br />
<b>Microlot</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZN12JXN3fVtXxkT3Lj3B-vxU9edh_DH7UXM87qw16OQEahThDYYX3AJK5cqrGmfdbpuTLBu7OD0xcPd1a_bcw64y0Ht0cwF_tzfJHdTUD7CS3TFg6yR0iy29IGpmgD3OeYBjFa2s08E/s1600/0.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZN12JXN3fVtXxkT3Lj3B-vxU9edh_DH7UXM87qw16OQEahThDYYX3AJK5cqrGmfdbpuTLBu7OD0xcPd1a_bcw64y0Ht0cwF_tzfJHdTUD7CS3TFg6yR0iy29IGpmgD3OeYBjFa2s08E/s1600/0.jpeg" /></a>We were sad to see the Nicaraguan Maragogype Peaberry go so hopefully we'll be able to buy that entire crop again next year. We are, however, excited to announce we have bought the entire crop of another small farm in Nicaragua. The Las Nubes Cooperative is owned and operated solely by women of the community and they produced a crop of a little over 300 pounds of a special Caturra varietal. The coffee is a delicious full bodied, light roasted single origin with notes of butter and ripe cherry. This coffee will be available on our website, at Ellwood Thompson Market and several coffee shops including Taza Coffee & Creames, Crossroads Coffee (both locations) and Para Coffee.<br />
<br />
<b>Gift Boxes</b><br />
Every year we offer holiday <a href="http://blanchardscoffee.com/holiday_2011.php">gift boxes</a> for your gift giving pleasure--a nice, clean cut, black Blanchard's gift box snugly stuffed with three signature BCC coffees--this year we're featuring Dark as Dark, Ethiopian Yirgacheffe and of course, Holiday Blend. You can order on our website or we are always willing to take your orders over the phone, in person, via email or even smoke signals, but be warned, sometimes its hard to read smoke signals because of all the smoke we make when roasting Dark as Dark!<br />
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We're already getting a ton of requests for custom gift box orders and this is Totally welcomed--if you have special requests, needs or large quantity orders please contact Stephen directly (804-516-5213 or stephen@blanchardscoffee.com) and he'll help you get exactly what you need for your holiday gift giving needs.<br />
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We hope to post again soon with even bigger, more exciting news (if you can believe thats possible!) but until then, enjoy the holiday season, stay warm, or cool, whatever we're on today, and don't drink too much egg nog!<br />
<br />Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-66954379254343937922011-09-21T15:54:00.001-04:002011-09-21T15:54:18.342-04:00<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Nicaraguan Maragogype Peaberry: Pre-Roast<br /><br /></td></tr>
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<b><span class="Apple-style-span" style="font-size: x-large;">Nicaraguan</span></b><div>
<b><span class="Apple-style-span" style="font-size: x-large;">Maragogype</span></b></div>
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<b><span class="Apple-style-span" style="font-size: x-large;">Peaberry</span></b></div>
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<b><i>(mara-go-hee-pay)</i></b></div>
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<b><span class="Apple-style-span" style="font-size: large;">A Blanchard's Coffee Co. Exclusive Limited Offering</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Nicaraguan Maragogype Peaberry: Post Roast<br /></td></tr>
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At Blanchard's Coffee Co. we are proud of every single coffee we offer, but sometimes we are fortunate enough to come across a coffee that is extra special and exciting. Our latest microlot offering is a perfect example of this. We caught wind of the Nicaraguan Maragogype Peaberry from our primary broker when we were snooping around for a new bean to feature.</div>
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As coffee geeks, we immediately got excited because we're already fond of Nicaraguan beans, but a Maragogype? Rare, delicious, unique--of course that made our ears perk up. And a Peaberry to boot? Hand picked, making up less than 3% of the overall crop--this is awesome! And could it be true? There are only 300 pounds of this coffee in the world? Surely we won't be able to get our hands on this prize, right? Wrong. We got our hands on it; all of it in fact, and we're roasting it for you until its gone.</div>
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So, what is so special about Nicaraguan Maragogype Peaberry you ask? Wait, back up, you're probably just wondering how to pronounce Maragogype. Well, the Maragogype coffee is a mutation of the Typica variety of Arabica coffee. The mutation was first discovered in Bahia, Brazil, so when you think pronunciation, think Portuguese. It goes something like this: <b style="font-style: italic;">mara-go-hee-pay</b> and, if you can, you sort of roll the "R" in the first syllable.</div>
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Now that you can pronounce it, lets dig further into what this coffee is. So we know the Maragogype is a mutation of the common Typica bean--a mutation that creates a soft, more palatable, delicate coffee. The Maragogype trees are considerably more fickle and produce a much lower yield, thus making the coffee harder to farm and more rare. The Maragogype bean is often also called "Elephant Bean" because it is commonly much larger than its Typica relative.</div>
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Peaberries are another type of mutation that occur in many coffee varietals. The Peaberry occurs when a coffee cherry only produces one seed instead of two. This seed is rounded and takes up the entire seed chamber. They are most often found on the farthest reaching branches of the coffee tree and, as previously mentioned, make up less than 3% of the tree's yield. Add that to the fact that farmers must hand separate them from the rest of the crop and you get an incredibly rare and prized bean.</div>
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So, we've got a rare mutation of a rare mutation of an already lovely coffee; what does that mean in your cup?</div>
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Well, for this particular coffee it means you get a highly complex, delicate coffee that balances crisp lemony acidity with soft buttery texture. Your cup of coffee takes on characteristics of lemon preserves spread over brioche... wow, that makes me hungry!</div>
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This is a truly special coffee and I hope you get a chance to try it out. You can always find our coffees on our website but if you're out and about town, you can buy this coffee in bags or in bulk form at Ellwood Thompson Market. A few choice locations will be brewing the coffee as well--right now you might find a cup at Crossroads Coffee VCU and The Empress.</div>
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If you'd like to learn more about this or any coffee please feel free to come chat with us or send a quick email--we'd love to hear from you!</div>
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Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com1tag:blogger.com,1999:blog-3398332278888340320.post-17513861320469587862011-08-29T15:55:00.000-04:002011-08-29T15:55:18.877-04:00Blanchard's Coffee Co. is Hiring!Guess what folks, its that time again!<br />
In the past few months we've been growing fast and seeing lots of changes in the BCC team, beginning with Tom Thorogood moving on to bigger things and leaving us with his delicious Swan Song. Next we said bon voyage to Jonathan Lesko as he sailed off to an island off of West Africa with the Peace Corps. We were joined during the summer by Seth Bauserman whose steady pace, good tunes and expertise on the roaster gave us the time we needed to get our new Roast Master, Josh Taylor, fully acclimated to the complex art/science of coffee roasting.<br />
Now that Josh has his sea-legs, so to speak, its time to get the Blanchard's ship running at full steam. We are producing a LOT of coffee so we need some more hands. We're posting the job description for a Production Assistant below, so if you're interested, give us a shout.<br />
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A few notes to preface: Working in the Roasting Lab is often dirty, hard work. There is a lot of lifting overhead and in awkward spaces. There is a good amount of smoke, a lot of heat and you will, more often than not, be covered in coffee. This is not to scare you away because the job is a heck of a lot of fun and you get to drink coffee all day, we just want everyone to understand that if you're not into getting some dirt under your nails, this probably isn't your ideal gig.<br />
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</style> <![endif]--> <!--StartFragment--> </b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #351c75;"><b>Blanchard’s Coffee Co. is seeking applicants for the position of Production Assistant.</b></span></div><span class="Apple-style-span" style="color: #351c75;"><b> <div class="MsoNormal">The Production Assistant position carries a 25-35 hour per week schedule, depending on production volume. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Production Assistant’s schedule is Monday-Friday beginning at 9:00am and ending when daily production is completed.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Applicants must meet the following requirements:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">--Able to lift 60lbs over their head<br />
--Reliable transportation to and from work<br />
--Efficient and hard-working<br />
--Clean driving record<br />
--Punctual<br />
--Coffee Lover<br />
--Respectful of coworkers, superiors and company property<br />
--Respectful of clients and other members of the community</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preferred qualifications:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">--Coffee experience (coffee shop, restaurant, retailer etc)<br />
--Interest in coffee education (roasting, brewing, cupping, barista training etc)<br />
--Customer service experience<br />
--Basic computer skills</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Production Assistant works directly with the Roast Master on a daily basis assisting with all tasks involved in producing and packaging coffee for wholesale accounts. Responsibilities include, but are not limited to inventory, labeling bags, batching and blending both green and roasted coffee, operating a weigh-and-fill machine, operating a belt and manual heat sealing machine, grinding coffee, packaging whole bean and ground coffee, answering the phone, delivering coffee, brewing coffee, Roast Lab cleanliness, equipment cleanliness, complying with USDA, VA Department of Agriculture, CCOF and Transfair guidelines for organic certification and quality control.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Blanchard’s Coffee Co. is growing and always hopes to give employees opportunities to grow as well. The Production Assistant will have the opportunity to learn coffee roasting techniques to support the Roast Master as well as overall coffee knowledge.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To apply, please email a resume and cover letter to Stephen@blanchardscoffee.com.</div><!--EndFragment--></b></span><br />
<!--EndFragment-->Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-6963886579684652992011-08-17T11:12:00.000-04:002011-08-17T11:12:15.386-04:00News!Sometimes it is hard to keep this blog new and interesting because, quite frankly, we've got so much new and exciting stuff going on it usually gets swept by the wayside.<br />
So what is keeping us so busy you ask? Well, here's a little update on what we're up to and some exciting news from the Blanchard's Coffee camp.<br />
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We've been growing as fast as we can, getting great new clients and helping some others grow.<br />
Locally, we're providing coffee for the new localvore restaurant Selba which opened recently. It is absolutely gorgeous in there and Chef Abe has created an excellent menu.<br />
We're excited that UofR is getting fired up again soon where we provide coffee for the Passport Cafe and Lou's. UofR is also launching a retail coffee program soon that will be roasted by Blanchards and sold on campus and in the up and coming downtown location.<br />
Speaking of retail coffee, both Mamma Zu and Acacia offer their signature BCC blends in private-labeled retail bags so you can take some home after dinner!<br />
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Outside of Richmond we're really excited to be working with Para Coffee in Charlottesville and Java Shack in Arlington. Para Coffee is one of the most charming coffee shops we've seen in a while and it is chock full of talented baristas. Java Shack is an awesome location right in the thick of Clarendon that has been in business for over 15 years!<br />
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On a larger scale, we're very happy to be working with the nation's largest foodservice provider, Sysco Foods, to offer our coffees to high end restaurants and cafes outside of the Richmond area that might otherwise not have access to Fair Trade and Organically roasted, fresh, small-batch coffees. Despite the stigma of large, corporate goliath food companies, Sysco is a great, quality and service oriented company and we've been impressed by their excitement about our coffee, our brand, and getting us to more outlying areas.<br />
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Finally, we are very pleased to announce that our trial period at Kroger Willow Lawn in the Natural Foods section has come to an end and the corporate folks were impressed that our sales met and exceeded expectations, even while the store was under renovation. Because our 8 Fair Trade Organic coffees were so popular, they have decided to place us in 6 additional Richmond area Kroger locations! As soon as we have confirmation of the exact stores we'll announce them officially.<br />
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Obviously, we owe all of you a big Thank You because our growth and popularity is a direct result of you all drinking our coffee, talking us up to your friends and family and visiting all of the awesome restaurants, cafes, coffee houses, grocery stores, markets, convenience stores, churches, salons and schools that proudly brew Blanchard's Coffee--we raise our mugs to you!Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com1tag:blogger.com,1999:blog-3398332278888340320.post-523909049425770582011-08-04T15:44:00.000-04:002011-08-04T15:44:29.728-04:00TestamonialMocha Java is the classic coffee blend--one of the first known. Every roaster should have a Mocha Java out of respect to the craft. We're super proud of ours and even more proud that it is a featured coffee at the VMFA Best Cafe every single day.<br />
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Just like everyone, we always like to hear compliments. Here's one from Brenda who worked at VMFA and has this to say about the Blanchard's Coffee Co. Mocha Java:<br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"> I was so glad that you still have Mocha Java and as soon as I am out of what I have, I shall order two bags. Best coffee ever and when I worked in the cafe at the Museum as a barista, I became a great fan as did many others. We could not keep the carafe filled.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Be ordering soon.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
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</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Brenda</span><br />
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Thanks Brenda!<br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span>Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-49929737771384080442011-08-02T12:59:00.000-04:002011-08-02T12:59:53.875-04:00Beans, Beans, Good for Your HeartThe title might imply that this post has something to do with coffee being heart-healthy and there might be some factual substantive data proving as much; I can assure you it doesn't.<br />
Coffee <i>is</i> good for you, thats proven, for now--it helps with blood flow, digestion, mental function, its full of antioxidents and all kinds of other great things but I didn't feel like researching all that stuff right now because I'm writing about something completely different.<br />
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We take for granted, I think, the fact that we're roasting coffee every day. The process of roasting coffee is a pretty awesome thing but when you're cranking out hundreds of pounds a day, sometimes you forget how fascinating it can be to folks who've never seen it happen.<br />
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My favorite part about roasting coffee is the reason for the "heart" part of the title; I love the <i>smell</i> of roasting coffee. I remember the very first batch of coffee I ever roasted years ago; I was floored when the beans came out of the roaster because the smell took me instantly back to my childhood. Nostalgia attached to smell is a very powerful thing. Coffee right out of the roaster smells just like the old time dark tobacco curing barns my father still used back then. The barns were wooden structures with dirt floors and open rafters all the way to the roof. The tobacco was hung from the rafters several stories up and then hickory fires were set below the tobacco to smoke cure it over the course of several weeks.<br />
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Still, after six years of roasting coffee, every time I swing the drum hatch open and drop the beans into the cooling tray I am reminded of how much I loved the smell of the dark tobacco barns, the crisp autumn nights tending the fires, the first year I was tall enough to climb the rafters, the community coming together to fill barns, the feel of worn tobacco sticks in your hand, the distinct sound of a stalk splitting over the spear, the soft and cool texture of the tying leaf... These are memories of a tradition exists only in museums; a set of agriculture practices that will never be used again. There are fewer and fewer people left on this earth who share these memories and understand these old-time practices. I feel fortunate to be one of those people and it makes my heart happy that every time I drop a batch of beans I get to re-live it as it all flashes through my mind's eye.Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-76030689411127010172011-07-20T16:54:00.000-04:002011-07-20T16:54:28.253-04:00What the Heck is Chicory?Yesterday someone asked me if Blanchard's Coffee Co. offered chicory coffee.<br />
The answer is no, we do not offer chicory coffee.<br />
The reason is that chicory is an additive and one of our philosophies at Blanchard's is to do our best to honor the natural, inherent characteristics of each coffee we roast. This is why we shy away from any flavor additives in general--if you like hazelnut flavors with your coffee that is perfectly fine, just add it in your cup!<br />
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That is my personal form answer to the additive and flavor question that inevitably pops up at least once or twice a day. I've been saying it for the past ten years that I've called coffee my career so I hardly even think about it anymore. That is, until yesterday when this person followed the chicory question with another: "what, exactly, is chicory anyway?"<br />
I noted again that it was an additive, blah blah blah, but this obviously didn't answer the question with any substance so I admitted I had no earthly clue what chicory really was and I promised I would do some research and find out.<br />
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I was surprised by what my research turned up and I think many of you will be too.<br />
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Chicory is a root--I knew this much--and that root is baked slowly until it is completely dry, then it is ground and added to coffee. Originally this practice was to basically dilute the amount of coffee used because chicory root was cheaper than coffee at the time so, without drastically altering the flavor of the coffee, a good deal of money was saved. Over time, as with chicken feet and chitterlings, the folks brewing chicory coffee became attached to the flavor and thus a tradition is born.<br />
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So if chicory is a root, what is the plant that grows from it? I was pleasantly surprised to learn that two of my favorite vegetables are actually products of the chicory root: Radicchio and Endive, as well as another leafy plant called Sugarloaf are all sprouts of the chicory root. Admittedly, I don't particularly care for chicory coffee but I now have a much greater appreciation for it just knowing the plant's whole story.<br />
<img src="http://web.tradekorea.com/upload_file2/sell/25/S00009225/Chicory_root_extract.jpg" style="-webkit-user-select: none;" />Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com1tag:blogger.com,1999:blog-3398332278888340320.post-39419263493128105392011-07-13T12:07:00.000-04:002011-07-13T12:07:25.636-04:00Coffee Oddities from AbroadAs you know, we're purists when it comes to coffee; at Blanchard's we want our coffee fresh and delicious, and that pretty much sums it up.<br />
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With that said, its always fun to stumble across oddities of the vast and diverse coffee world--even if they don't meet our simple criteria for good coffee.<br />
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Our good friends Carly and Melissa, owners of The Empress on Broad Street in Richmond, Virginia recently closed down their restaurant for a much deserved summer vacation to Italy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13Gm_Pqs6XMF1WE6t5-rayuLR0htIVQ0uXjBXmRHnj8dMu-ePQBpeJ_zgCdVjMd-wXOXY0rD7mgPm9P5py4SJZ_KlRxe1a0bwl90mEjHGOWauS7q3AjFmL4qbPHlhFSST3OZkixbnOy4/s1600/pocket+espresso+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13Gm_Pqs6XMF1WE6t5-rayuLR0htIVQ0uXjBXmRHnj8dMu-ePQBpeJ_zgCdVjMd-wXOXY0rD7mgPm9P5py4SJZ_KlRxe1a0bwl90mEjHGOWauS7q3AjFmL4qbPHlhFSST3OZkixbnOy4/s320/pocket+espresso+1.jpg" width="320" /></a><br />
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We were flattered when we heard they had gotten us a tiny gift--a fascinating coffee oddity from the espresso capital of the world--Pocket Espresso!<br />
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Thats right, this is a plastic cup with a foil lid similar to what holds your chicken nugget dipping sauce. Yes, that is a target dot that says "pierce here" as in with a straw--a very tiny straw that is included with the cup!<br />
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Carly and Melissa told us these little guys were everywhere and though the urge was strong to hold on to such a strange product, curiosity won us over.<br />
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Last night while out with several friends (some coffee lovers some not) we decided to taste test the Pocket Espresso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6j4T80mMWmhenkQHcljU93U5xI6qiwP8BFJ5Rfiog2hRrF1CX0T0nzxM_KTisGI_PX70o9KW3DZie58pZl4QY2lBOcaZup-6y90qPtLl8KZgoQqZdDexXLGVUft_DJfJHu4D7D3oFaE/s1600/pocket+espresso+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6j4T80mMWmhenkQHcljU93U5xI6qiwP8BFJ5Rfiog2hRrF1CX0T0nzxM_KTisGI_PX70o9KW3DZie58pZl4QY2lBOcaZup-6y90qPtLl8KZgoQqZdDexXLGVUft_DJfJHu4D7D3oFaE/s320/pocket+espresso+2.jpg" width="320" /></a>The espresso juice-box was assembled and we were ready to taste--some one called it a ketchup tub.<br />
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First sip? Lets go with intense...<br />
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Whatever concoction is held in that little cup tastes like sucking Hersey's Syrup with the faintest hint of coffee through a straw.<br />
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Everyone had the same reaction, that of wide eyed startle!<br />
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I'm not sure I'd call Pocket Espresso "coffee" per se, but it certainly was a great conversation starter, an interesting product and a thoughtful gift from great friends; so if you look at it that way, its just as good as any coffee.<br />
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</div>Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com1tag:blogger.com,1999:blog-3398332278888340320.post-27664497151145669772011-07-12T14:23:00.000-04:002011-07-12T14:23:28.614-04:00A Loss to Our CommunityWe were very sad to hear of the loss of one of the brightest and most talented members of the Richmond coffee community today.<br />
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As reported by <a href="http://m.progress-index.com/news/petersburg-barista-killed-in-crash-1.1173775">Progress-Index.com</a>, Robert Fisher, 26, was killed in a car crash early Saturday morning.<br />
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Robert was one the most talented baristas this city has ever produced. He had a passion for coffee that was evident in every drink he created.<br />
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Most recently, he exhibited his skill and creativity at Demolition Coffee in Petersburg, Virginia.<br />
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Our thoughts go out to Robert's family and friends during this time of certain shock and sadness.<br />
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--Blanchard's Coffee Co.Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-41763508042942601562011-07-08T00:01:00.000-04:002011-07-08T00:01:05.545-04:00Road TripWe're taking Blanchard's on the road!<br />
Step one has been finding some out-of-towners who were willing to give Blanchard's Coffee a shot. We've found some great folks like Para Coffee in Charlottesville, VA, The Java Shack in Arlington, VA, and Waveriders in Nags Head, NC to start representing our brand and now, we're heading to the Shenandoah Valley for a huge presentation in front of hundreds of folks eager to learn about Blanchard's.<br />
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We put together this little video to go along with part of our talk and thought it'd be nice to share it with al of you. Enjoy!<br />
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/7ISij-uJlPo" width="560"></iframe>Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-66008648553169785212011-06-29T09:03:00.000-04:002011-06-29T09:03:01.930-04:00Espresso Works at Para Coffee in Charlottesville, VirginiaWe're really happy to be able to roast some coffees for Para Coffee in Charlottesville, Virginia.<br />
Para is a beautiful, successful shop on The Corner near UVA and they've made a name for themselves as a proper espresso bar serving up real, professional drinks in a great environment.<br />
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We try to spend a day or so each week at the shop working on coffee offerings, giving tastings and working with the custom espresso Para and Blanchard's designed together.<br />
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Here is a little footage from our Tuesday session; enjoy!<br />
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/NN5m-dG7654" width="560"></iframe><br />
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/SX7ecg124Lo" width="560"></iframe>Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0tag:blogger.com,1999:blog-3398332278888340320.post-65896466912816054912011-05-26T12:07:00.001-04:002011-05-26T12:15:47.063-04:00The Swan SongWhen I first met David Blanchard back in 2007, we were introduced by Chris Barras, current leader of the A10 faith community and the man behind Cartwheels & Coffee in Carytown. Chris was a regular of mine at Can Can, and thought that, given my enthusiasm for coffee, I would benefit from seeing the actual roasting process. Chris picked me up in a parking lot on a Sunday evening and drove me to the Other Land known as the South Side, where we had to call David to unlock the door to let us in.<br />
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I thought, "What the Hell is going on here?" David didn't seem nearly as eccentric as the man I had pictured when I pictured someone who had a hole-in-the-wall roastery-slash-coffee-shop-that-wasn't-really-a-coffee-shop. Nor did the shop seem nearly as hole-in-the-wall once you actually got all the passwords right to get in and traverse the dark and narrow staircase leading up to it.<br />
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I guess my point is that my first Blanchard's experience was pretty mythic. So much so that I even wrote a short story about a man and his relationship with his bright red Ambex (though thankfully the real David has more integrity than that guy). I hung out in that retail space on my days off and learned to roast out of pure interest. When David & Kelly went on their annual trip to Daufuskie, he asked me to step in and roast in his absence.<br />
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Six more months passed and I ended my relationship with Can Can, seeking something not front-of-the-house oriented. David came to me and asked me to sign on with him in preparation for Ukrop's distributing our coffee to all of their stores.<br />
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Ukrop's. Remember when?<br />
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Over the past three years, my time with Blanchard's has afforded me opportunities not only to learn about the coffee world (at one point landing me at the top of a cliff in Puerto Rico plucking my first wild coffee cherry and ripping it apart while my best friend hungrily wished I would just find our destination so she could use the bathroom and get out of the car, and another time sneaking into the Altria offices at 9pm to make sure someone got their coffee order in time), but the professional world in general. Because of these opportunities and the freedom provided by David and our many associates, I learned about all the things I really want to be doing, and most of them involve creating if-then statements encased in curly brackets.<br />
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Sadly, you can't program coffee beans. My focus on the roasting process has waned while my interests in organizing workable systems (whatever that means outside of my head) has grown. But Blanchard's Coffee Company is still a coffee company, and still churns out some of the finest coffee you've ever tasted. It's still growing and going strong, and needs strong dedication behind it to continue in that fashion.<br />
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So in June, Coffee-of-the-Monthers, you'll be drinking my Swan Song. My two favorite coffees combined. The first blend I ever designed was the FTO Voilà, and this, for a time anyway, is the last. It has taken three years to find these beans and recognize them as everything I want in a cup of coffee, and I hope that somehow my warm fuzzies regarding the past three years are passed on in the cup.<br />
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Next week, Jonathan's heading out to Cape Verde for two years with the Peace Corps. Our new roastmaster will start training, and I'll be slowly exiting stage left (though I still have some tricks up my sleeve which will keep me buzzing about for awhile).<br />
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Change is good, and keeps things fresh. The Swan Song is really just the start of the next chapter in the story of Blanchard's Coffee Company.<br />
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So drink up and keep brewing. It's on sale starting Monday.<br />
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-TomUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-3398332278888340320.post-50075128922585472852011-05-18T14:08:00.000-04:002011-05-18T14:08:07.003-04:00Blanchard's Coffee Co. is Hiring!Blanchard's Coffee Co. is hiring!<br />
Take a look at the job description and if you're interested please submit a resume and cover letter to Stephen Robertson at stephen@blanchardscoffee.com.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgog7hq8iNiEWc51GixzuKmTfEIXpGB5zSE5kDP1hsL5T04uu1phR3lmyaeLdmO362-oZYzIeN6SiuXVfvyirQ9Lu0A-OwJ3ivH6KOD95nAEHaVXwddfGqF4ef7ZefgKFGs8_TLzEuJubw/s1600/Roastmaster+Job+Desc.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgog7hq8iNiEWc51GixzuKmTfEIXpGB5zSE5kDP1hsL5T04uu1phR3lmyaeLdmO362-oZYzIeN6SiuXVfvyirQ9Lu0A-OwJ3ivH6KOD95nAEHaVXwddfGqF4ef7ZefgKFGs8_TLzEuJubw/s320/Roastmaster+Job+Desc.gif" width="247" /></a></div>Stephen T Robertsonhttp://www.blogger.com/profile/04849218875279380826noreply@blogger.com0