State of the State - January 2019
Happy 2019 from your favorite coffee people! We have partial amnesia from the string of holidays incurred over the previous several weeks, but that's ok. The year is off to a fresh start.
After months of hard work, we are proud to announce that our second Second State will be open at 766 S Shelmore Blvd, Ste 202, Mount Pleasant, SC in the coming weeks. This is where Collective Coffee previously was. Not only will this be another outlet for you to grab all the cool coffee offerings we have downtown, but since we have a full kitchen, we are excited to offer a menu which will concentrate on locally sourced, organically grown, cleanly sourced food. What happens when we take the same strict sourcing requirements we impose on our coffee supply chain and apply that mindset towards food, beer and wine? Well, that's what we'll find out in 2019. So please stop by and show us some love!
COFFEE TIP OF THE MONTH
Get outside your comfort zone. You've found the coffee that delivers for you each morning, but you're interested in trying something new. Every coffee is unique, and there are just so many to choose from that it's difficult to know where to start. We recommend starting with something that's grown near your favorite coffee, then working your way out from there. Every bag we sell has an origin with a growing region, a variety, and a processing method. Take one of these identifiers and switch it. If you like coffees from Guji, Ethiopia, try one from Yirgacheffe, which is only a few regions over. If you like Typica coffees from Guatemala, try one from El Salvador. If you're that guy, you can journal these experiences and really nail down your taste preferences
WHAT WE'RE LISTENING TO
The Dip is a vintage soul-inspired septet that effuses classic R&B through the warmth and grit of analog tape recordings. Familiar and brand new at the same time, The Dip has a certain timeless quality to them that make them appropriate listening for any audience or setting.
WHAT WE'RE READING
Everything I Want to Do is Illegal: War Stories from the Local Food Front by Joel Salatin
As we have been gearing up to open what amounts to a full-service cafe/restaurant and we started asking questions about our food supply and why it's very difficult to break outside of the two or three main food suppliers and "go local," we found Salatin's book to be quite illuminating. If you've taken for granted the food you consume and its availability and convenience, this is a great read to gain perspective on the modern American food system and what you could be doing to eat cleaner and healthier, while supporting a network of small growers who are trying to resurrect time tested strategies to grow ethically and abundantly.
Read or Listen Here
WHAT WE'RE DRINKING
We splurged this year and bought one bag of Geisha. Geisha is a special varietal of coffee that is very difficult to grow, yields very little, but is prized for the nuance it delivers in the cup. We could have purchased 10 other bags of coffee for the same price we paid for this one, so this was as much a gift to ourselves as it will be to anyone buying it. We have less than 2 more batches to roast, so grab some soon if you'd like the experience of trying a very rare and special coffee.