Coffee Journal

by Chad Umble, originally seen at LancasterOnline.com It’s been 135 years since Paul Gerhart founded the Lancaster coffee company that bears his name.For much of that time, Gerhart Coffee Co. was the only game in town, supplying coffee to local merchants in 35-pound drums. In recent years, the coffee roasting business has gotten more crowded, with niche roasters popping up around Lancaster County. Gerhart Coffee Co. has been forced to respond to the new competitors as well as the changing tastes of coffee drinkers.  While it has been branching out into retail sales, Gerhart Coffee’s core business remains as a wholesale...

We've been roasting coffee here in Lancaster PA for over 130 years. For the majority of that time we've stayed behind the scenes, roasting for friends' restaurants and businesses. We peek our head out from time to time, sending our coffee to local Grocers and Farm Markets, and now of course our coffees are available here, online. But our strong suit is roasting for restaurants! It's why we do what we do! Everyone loves a flavorful cup of coffee with breakfast, or after a big dinner with dessert. When the fine dining establishments we're working with get a great remark on...

Classical Coffee (Originally seen at taysted.com) The North East enjoys a heritage steeped in an old English and French Colonial aesthetic, and it’s no surprise that it’s these classical roots that inspire a thoughtful approach to food and service at The Accomac. To Executive Chef Andre Ebert, the Classical French approach is best defined as ‘Quality’: In a nod to an era bygone, Accomac’s servers can often be seen putting table-side finishes on signature dishes. Table-side service is a special part of the atmosphere here, and the staff strives to bring the experience even to larger private dining parties. ...

For the Professional Chef and Amateur Foodie alike, one of the best things about watching the weather warm up is planning menus around fresh veggies. In fact, many fresh-conscious restaurants are actually growing a bit of their own produce, truly embodying the “farm-to-table” mentality. You’ve probably heard rumors about the benefits of using spent coffee grounds around your flowers and vegetables. It’s absolutely true- however, there is often a bit of speculation and guesswork around the rationale. Here are a few facts that should help make the most of that soggy coffee. Spent coffee actually has a relatively neutral acidity,...

Three weeks ago, Darrel was able to visit one of our Farmers in Colombia.  While trips to "source" are always educationally priceless, the information he brought back from one of the largest coffee-producing countries in the world gave him a whole new insight into the Coffee Industry. Take a look at some of the pictures he snapped while he was down South, and be sure to pick his brain next time you see him! Seedlings   Panorama from  Hacienda Balandu in Jardín, Antioquia, Colombia   Coffee Lot Quality Cupping   Darrel with Exporter Aaron Beydoun, Farmer Juan Arboleda, & Importer...