Honduras 2026 Origin Trip: Meet Our Producers!
At the end of February, we led a fantastic trip to visit our direct relationship producers in Honduras. Accompanying us were two of our all-star b...
Read moreConsidering the state of coffee last year—which we talked about on the blog in February, 2025 and July, 2025—I, Justin, thought it might be a good ...
Read moreWe launched our Coffee & Crafts classes last year in March 2025 with Printmaking, taught by Emily Carabello, and Collage/Multimedia, taught by ...
Read moreFor the past few Giving Tuesdays—the day following our busiest sale of the year on Black Friday/Cyber Monday—we have given 10% of our café and onli...
Read moreLast year, while planning our Around the World menu at Analog—which includes drinks inspired by destinations like France, Italy, Japan, Türkiye, Pu...
Read moreWater-processed decaf is having a moment. Over the past 12-15 months, the price of water-processed decaf (what we use for our Decaf Organic Mexico...
Read moreCraving Carabello Coffee on a Sunday when our café is closed? Or maybe on a weeknight post-8pm? There are a ton of options in the Cincinnati and No...
Read moreBack in February I shared some of the challenges we are facing this year as coffee prices have suddenly soared and what we were preparing to do to ...
Read more2025 Blend Update: Summer Porch Hangs is back! Last year was the first year for this fruity summer Seasonal Blend and it's back for its second seas...
Read moreLead Roaster Shannon Savage and I (Justin) just returned from five days in Nicaragua, where we visited all of our direct relationship producers. Be...
Read moreIf you aren’t familiar with our Analog Coffee Bar, it is a separate bar in our Newport cafe that focuses on incorporating craft cocktail technique...
Read moreOn January 29, 2025, many sources reported that coffee prices hit an "all time high" or "record highs" at $3.60 a pound. As of the final proofing o...
Read moreFor the last four years, our winter Seasonal Blend has been Winter Song. While we've loved the blend, this year we wanted something new—a coffee th...
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