Meet the Farmers: Kathy

Though we’re spread out across two cities, five cafes, one farmhouse roastery and one office, all of us at Irving Farm consider ourselves one big, pretty darn happy Farmily. In this new series, we’re going to introduce you to the people behind your daily cup. First up? Kathy Shapiro, who runs our Irving Farm Coffee
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Cursive Coffee Keeps Vermont Poppin’ (Up)

In this fourth in a series of interviews by Irving Farm to the talented food and drink professionals we work in partnership with, we take a minute with the Sam and Jim at Cursive Coffee in Burlington, Vermont, to talk about their grassroots effort to bring the coffee to the people.   Tell us about
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Peak Organic + Irving Farm Launch Espresso Amber Ale

As coffee people, we’re naturally drawn to those who brew—the other stuff. Imagine our delight when our friends at Peak Organic Brewing Co. in Portland, Maine, tapped us to participate in a collaborative beer. Working together with their brewers, we helped them select from our finest organic coffee offerings to home in on the key
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Blue Hill’s Chef Dan Barber on the G9…and the Perfect Cup of Coffee

The G9 Chef’s Summit, an annual meeting of the  International Advisory Council of the Basque Culinary Center, aka nine of the world’s top chefs, met close to our home this year in Pocantico Hills, NY, at the revered Blue Hill at Stone Barns farm and restaurant. We spoke with Blue Hill chef and G9 member
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Out and About This Fall With Irving Farm

If you’ve tasted Irving Farm coffee being served at a food event, charity food event, farmer’s food event or anything in between, chances are you’ve met our Directof of Wholesale, Teresa von Fuchs. Sometime in between working directly with those who proudly brew and serve Irving Farm, and attending all of these amazing events, Teresa managed
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Ethiopia Diaries: Part III

Irving Farm’s Coffee Director, Dan Streetman, travelled to Ethiopia earlier this year as part of his ongoing coffee journeys. Here is the final installment of his adventures. Day 7 Morning came early, especially for a Sunday. However, today was the day we were going to visit Yirgacheffe. After being in Amaro the gilding was slightly off
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Postcards from MANE

Taking a load off at MANE. Photos by Joshua Littlefield. “The experience I gained at MANE is invaluable. During those three days, I was able to attend several courses, including a cupping with winning farms from Rwanda/Burundi. What I realized is that Cup of Excellence isn’t always exactly what you’d expect (i.e. we tasted lots
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