As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Tag: third wave coffee
Cailtlin Freeman’s new book details the drama and recipes behind her self-made dream job: responding to SFMOMA’s art through food.
Azahar is a coffee company doing something that no one else is–or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.
The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy — and their coffee beans — across the country. KQED’s Forum talks to some of the entrepreneurs behind the so-called “third-wave” coffee movement.