Let's Talk Coffee

Gotta second? Let's talk. Let's talk about coffee. You may want to sit down.




Coffee is a brewed drink prepared from roasted seeds, commonly called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa. Green unroasted coffee is one of the most traded agricultural commodities in the world.[1] Due to its caffeine content, coffee often has a stimulating effect on humans. Today, coffee is the third most popular drink in the world, behind water and tea.[2]



Are you with me so far?


Well we think we have some of the best you'll try anywhere. Let's talk about Topeca coffee.

http://www.topecacoffee.com/
 You may want to loosen your shoes for this



In the middle of the 19th Century, Rafael Álverez Lalinde left the comfort and stability of his home country in Colombia in search of wealth and happiness in the wild frontier of El Salvador. With his family, he brought precious cargo including a caféto. Not just a coffee tree but a strain of the original Arabica coffee bean called "Typica." Rafael had no idea that within two generations, his family would become one of the most influential families in coffee.





In 2001, six generations after Rafael Alvarez first introduced coffee to El Salvador, the industry was in trouble. A world-wide glut of coffee caused prices to tumble to an all time low. Many plantations like Topéca ceased operations because coffee beans had become more expensive to produce than they were worth on the open market. Despite these unfavorable conditions, Rafael Alvarez’s great-granddaughter, Margarita Lucia Díaz de López, convinced her son, Emilio, and her son-in-law, John Gaberino, to help her save the family’s coffee legacy.


Emilio and John quickly realized that the key to success was to take Topéca directly to the end consumer. With continuing investment in equipment and employee training, Topéca is now one of the few companies in the world that controls its coffee beans from time they are planted to the time they are roasted. This process, which they’ve dubbed “Seed-to-Cup”, allows Topéca to control the quality of its coffee with an obsessive level of attention. It’s also given Emilio and John the chance to extend Topéca’s legacy for another six generations.

Topeca is roasted just about 2 blocks from the bakery. Come try a cup and we think you'll taste the difference. How's that for fresh?

http://www.topecacoffee.com/