D.C. Love

DC-samantha

Photo credit Samantha’s Brewed Awakening

Since our first D.C. cafe opened, we’ve been getting a lot of love from the bloggers, instagrammers and publishers alike. Below are some we picked to share with you.

Washington Post gets ready for the opening here

Ribbon Cutting from BadWolf here

Eat More Drink More writes about D.C here

Samantha blogs about new La Colombe cafe here

Design Sponge finds great coffee in D.C here

and

D.C. Racked lists us under places to find awesome macarons here.

La Colombe DC Cafe Opened Last Weekend in Shaw

La Colombe’s first cafe in D.C. is now open featuring a Steampunk Mod 2.0 for showcasing our single-origin coffees as well as our usual espresso drinks and pastries from Frenchie’s Bakery. We will be open Mon-Fri from 7am-7pm and Sat-Sun from 8am-7pm. Below are some photos from the first day and a video, where you can see how Erica bakes our croissants.

Frenchie’s Bakery from Sarah Cannon on Vimeo.

OUtsideCafe popville

photo credit: Pop Ville.

GregandYui

photo credit: The Washington Post. Greg (cafe manager) and Yui (head barista)

InsideCafe

photo credit: Washington City Paper

CuttingRibbon

photo credit: David Ansell

insidepeople

photo credit: Pop Ville

Here are some articles to check out:
Travel Channel Host Todd Carmichael Opens La Colombe Cafe in DC
La Colombe Opens, Ribbon Cutting and Crowds
La Colombe Opens in Blagden Alley Tomorrow Morning

Zagat Interview: La Colombe in 2014

Zagat just published an interview with our COO Tobin Bickley about the year ahead of La Colombe, which contains a lot of exciting news as well as some insight into how and why we are doing what we’re doing. Below is the article:

On the first of the year, La Colombe co-founder (and Dangerous Grounds star) Todd Carmichael tweeted about the killer year ahead. Not only will the the 20-year-old coffee company open its distillery in Philadelphia’s Fishtown neighborhood, there are also plans to launch at least six new cafes around the country. We checked in with COO Tobin Bickley to find out more.

The first of the new cafes to open is already well known: it will be in DC’s Shaw neighborhood, the first La Colombe in that city, and the launch is but a few weeks away. New York will get two new cafes – the fourth and fifth for NYC. One is already under construction at 303 Hudson Street in Hudson Square. The other location – also in Manhattan – has already been chosen, but since it’s not a done deal, Bickley didn’t feel comfortable publishing the address.

Chicago is getting another La Colombe, in addition to the new Wicker Park cafe, although the perfect site has not yet been found. The search is also on for a space in Boston and one in Baltimore. By the end of the year, the company’s footprint should stretch across the entire North Atlantic Coast.

La Colombe’s hometown need not feel left out, because there are plans to look for another cafe location in Philadelphia too. “We have one budgeted, it’s just a matter of time,” Bickley says. And then there’s the distillery.

With a target opening date of spring 2014 (April, maybe), the spot at 1335 Frankford Avenue will be much more than a distillery. The multipurpose space will also house a traditional cafe and on-site bakery, and there will also be a liquor license (in addition to the distilling license), so expect a bar and some light fare to go along.

Bickley tells us the idea for the distillery was inspired by travels to coffee farms. “Just about all these farmers are making some kind of moonshine, whether it’s from rice or cereal or wheat,” he says. After he and Carmichael had visited Haiti several times, where they work with the Clinton Foundation on helping rebuild the country’s coffee industry, they were struck by the abundance of sugar cane and number of mini distilleries around the island.

“We’re not afraid to dive right in,” Bickley says, and so they decided to take the leap and try distilling on their own. After spending a lot of time learning – from other experts and from trial and error – they acquired a 450-liter still and hired a master distiller. The result is what Carmichael has referred to as “deliciously complex rum.” We’ll all get a chance to try it soon.

Dangerous Grounds Season 2 Premiering January 28 at 9:00 p.m. ET/PT

Mark your calenders! We are very excited to announce that Dangerous Grounds is coming back with the new season in only 2 months! We have been keeping our followers updated all throughout Todd’s trips, and if you missed it, take a look at “sneak peek” photos from Guatemala, Thailand, Nepal, Mexico, Uganda and Tanzania.

The coffee Todd found in Thailand’s Doi Chaang Village is already available at our web store. You can also check out video clips from the new episode in Mexico in Travel Channel’s official press release, copied below.

dangerous-season2

Season two of Travel Channel’s “Dangerous Grounds” just got more dangerous. Coffee importer and adventurer Todd Carmichael’s big name clients are as demanding as ever. They send him to source the perfect coffee in the world’s most dangerous places, from the Amazon jungles of Brazil to the conflict zones of Guatemala. Premiering on Tuesday, January 28 at 9:00 p.m. ET/PT, the critically acclaimed original series features Carmichael as he treks around the globe for his biggest clients including chef Jean Georges Vongerichten, chef Mario Batali, Starr Restaurants, Dean & Deluca, West Elm Stores and Four Seasons Hotels. For this self-made businessman who grew his company bean by bean, failure is not an option.

“‘Dangerous Grounds’ returns with an explosive season that pulls back the curtain on the hazards of sourcing coffee,” said Andy Singer, General Manager, Travel Channel. “Expert Todd Carmichael gives viewers a look into a world unfamiliar to many. Avoiding mafia-like kingpins, walking through sniper crosshairs and being held at gunpoint are just a few of the tense situations he encounters on his quest for the ultimate coffee to close each deal.”

In the one-hour premiere episode of “Dangerous Grounds,” Carmichael heads to Mexico to find a rumored wine-like coffee in order to retain one of his key clients – Jean-Georges Vongerichten, a premiere culinary talent in New York City. Carmichael’s Philadelphia-based company, La Colombe, regularly does business with Jean-Georges. When he is suddenly on the verge of losing the account of his single biggest restaurant client, he must travel to Guerrero – the most dangerous region in Mexico ruled by a ruthless drug syndicate known as Los Zetas. Carrying $20,000 in cash to purchase coffee from local farmers, Carmichael seeks out a local vigilante that can guide him to the special coffee. But when his vigilante contact ends up allegedly murdered, Carmichael quickly learns he must blend in with the locals to avoid a similar fate. With everything on the line, he must rely on new Mexican allies to discover the legendary coffee and return home with enough of it to close the deal with Jean-Georges.

Throughout the second season, Carmichael travels to remote locations in India, Nepal, Tanzania, Thailand and Uganda – showcasing sites and cultures that few have even seen, let alone visited. These are places where things can get out of control in the blink of an eye. Whether sleeping under a truck to avoid being detected by highway robbers or hiring an ex-Soviet fighter pilot to drop him deep into the mountains, Carmichael takes calculated risks in order to bring his clients the best coffees in the world.

“Dangerous Grounds” is produced by Nancy Glass Productions for Travel Channel. For Nancy Glass Productions, the executive producer is Nancy Glass. The executive producer for Travel Channel is Bill Howard.

ABOUT TODD CARMICHAEL:
A thrill-seeker his entire life, Carmichael ran his first ultra-marathon at the age of 20 and soon after sailed solo across the Atlantic. In 2008, he set the still-standing world record for the fastest unsupported trek to the South Pole – thirty-nine days, seven hours and forty-nine minutes. In addition to being an avid adventurer, he is also an active humanitarian. Carmichael’s expedition to the South Pole raised a great deal of money for Orangutan Foundation International and he worked with the Clinton Global Initiative to raise considerable funds and awareness toward a coffee university in Haiti. He also developed a coffee blend with Leonardo DiCaprio, Lyon, of which 100 percent of the profits go to the Leonardo DiCaprio Foundation, funding wildlife protection, forest preservation, clean-water projects, disaster relief and climate-change research around the globe.

TRAVEL CHANNEL (http://www.TravelChannel.com) is a multiplatform travel lifestyle brand with the core mission of providing inspiring and compelling programming that takes viewers beyond their everyday destinations, making the unfamiliar familiar, whether it’s around the world or around the block. A dual feed network that is also available in HD, Travel Channel is the world’s leading travel media brand, and is available in over 94 million U.S. cable homes. Owned and operated by Scripps Networks Interactive (NYSE: SNI), Travel Channel has offices in Chevy Chase, MD, and New York, NY. Scripps Networks Interactive (NYSE: SNI) also owns and operates HGTV, DIY Network, Food Network, Cooking Channel and Great American Country.

La Colombe Contributes to the Polo Ralph Lauren Instagram Miniseries

La Colombe contributed to The Polo Ralph Lauren Survival Guide Instagram miniseries, on the episode “How to Make Coffee.”

You can watch the video on our Instagram.

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Four Seasons Hotels and Resorts Join La Colombe Torrefaction to Help Revitalize the Haitian Coffee Sector

In support of Haiti’s redeveloping coffee culture, Four Seasons Hotels and Resorts, the Clinton Foundation, Leslois Shaw Foundation, and La Colombe Torrefaction announce that Four Seasons Hotels and Resorts will begin serving Haitian Coffee in two locations this fall. Four Seasons Hotel New York and Four Seasons Hotel Toronto will serve Haitian coffee, featuring an heirloom typical variety, grown semi-wild in the mountains surrounding Thiotte, directly sourced by La Colombe Torrefaction co-founders Todd Carmichael and Jean Philippe Iberti.

Expanding upon this partnership, the parties plan to bring quality Haitian coffee to more locations as well as collaborate on future initiatives to introduce Haitian coffee to new markets, thereby creating jobs and improving livelihoods. To that end, the Clinton Foundation and La Colombe, with support from the Leslois Shaw Foundation, have also launched the Haiti Coffee Academy – a model coffee farm and teaching center in one of Haiti’s primary coffee growing regions, providing skills training, seedlings, tools and resources , helping to improve the quality and quantity of  yields.

“The Haiti Coffee Academy will carry on the tradition of Haitian coffee by teaching a new generation the skills of the trade,” said President Clinton. “This agreement with La Colombe, the Leslois Shaw Foundation, and Four Seasons Hotels and Resorts will not only showcase one of Haiti’s finest exports, but will also provide access to new markets for Haitian coffee farmers.”

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Coffee has played a significant role throughout Haiti’s history. An ecologically and economically significant crop, it is not only the main source of income for more than 100,000 farmers, but the coffee “ecosystem” also sustains a large part of the remaining tree cover (currently at less than 1.5 percent of land) of the country. One of the world’s leading coffee exporters only a century ago, Haiti has seen its gradual decline in production accelerate dramatically in recent years. The Academy will work with Haitian coffee farmers to help reverse this trend and bring new energy to Haiti’s coffee sector.

“Quality coffee is an important part of a hotel visit for many of our guests. By procuring coffee from La Colombe and partnering with the Clinton Foundation and Leslois Shaw Foundation, we hope that Four Seasons can play a part in the revitalization of Haiti’s coffee trade,” said Christopher Hunsberger, Executive Vice President, Global Product and Innovation.

This new partnership builds on a previous initiative by Four Seasons in support of Haiti. In the wake of the devastating 2010 earthquake, Four Seasons employees sprung to action, raising over $300,000 for the cause. The funds were donated to Doctors Without Borders and the Canadian Red Cross to provide medical attention and vital resources to those affected by the disaster.

haiti

About:

The Clinton Foundation has been actively engaged in Haiti since 2009, focusing on economic diversification, private sector investment and job creation in order to create long-term, sustainable economic development. After the devastating earthquake in 2010, President Clinton formed the Clinton Foundation Haiti Fund and raised $16.4 million from individual donors for immediate earthquake relief efforts. Since 2010, the Clinton Foundation has raised a total of $34 million for Haiti, including relief funds as well as projects focused on restoring Haiti’s communities, sustainable development, education and capacity building. In 2012, the Clinton Foundation concentrated on creating sustainable economic growth in the four priority sectors of energy, tourism, agriculture, and apparel/manufacturing, working to bring new investors, develop and support local organizations and businesses, and create access to new markets. The Clinton Foundation also continued working to support government efforts to improve Haiti’s business environment and supported programs in education and capacity building.

For nearly two decades, La Colombe Torrefaction has been a leading proponent of ethical long-term trade with coffee growers as well as a key supporter of certification organizations such as Fair Trade Alliance, Rainforest Alliance, Smithsonian Migratory Bird Center and others. Most important, however, is their direct influence on the well-being of their coffee growing communities – from water resource development and borehole drilling to building and maintaining schools which support hundreds of orphaned children with housing, health care and education.

The Leslois Shaw Foundation is a private family foundation in Ontario, Canada. They have been active since 2007 supporting a wide-variety of initiatives focusing on health care, children’s issues, economic development and arts and culture.

Four Seasons Hotels and Resorts is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture is personified in its employees – people who share a single focus and are inspired to offer great service. Founded in 1960, Four Seasons has followed a targeted course of expansion, opening hotels and residences in major city centres and desirable resort destinations around the world. With 91 properties in 38 countries, and more than 60 projects under development, Four Seasons continues to lead the hospitality industry with innovative enhancements, making business travel easier and leisure travel more rewarding. For more information on Four Seasons, visit press.fourseasons.com and follow on Twitter at @FourSeasonsPR.

Pure Black in a Summer Brunch Cocktail

A Lonely Island Lost in the Middle of a Foggy Sea - Rum Cocktail

As we are working on our rum and enjoying our cold-pressed Pure Black in these hot summer days you can imagine how excited we were when we came across this cocktail recipe on Liquor.com.

“This tiki cocktail recipe from Paul McGee of Chicago’s Three Dots and a Dash combines pineapple, coffee and three types of rum into one tasty concoction.

  • 1.5 oz Rhum J.M Agricole Blanc
  • .5 oz Cruzan Black Strap Rum
  • .5 oz Old Port Deluxe Matured Rum
  • 1 oz Pineapple juice
  • .75 oz Lime juice
  • .75 oz Demerara syrup (1 part Demerara sugar, 1 part water)
  • .25 oz La Colombe Pure Black Cold Press Coffee

Add all the ingredients to a shaker and fill with ice. Shake vigorously for 10 seconds and strain into a tiki mug filled with crushed ice. Garnish with pineapple leaves and coffee beans.”

For more go to: http://liquor.com/recipes/a-lonely-island-lost-in-the-middle-of-a-foggy-sea/