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Tanzania Peaberry Tweega

Tanzania Peaberry Tweega

At Dilworth Coffee, we are always on the lookout for delicious new specialty coffees from around the world and our most recent discovery is a Tanzania Peaberry from East Africa. Named Tweega (the Swahili word for giraffe), it originated from a coffee cherry that had only one, rounded seed instead the usual two. This is a natural occurrence happening to…

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What Makes a Great Barista?

What Makes a Great Barista?

What makes a great barista? To answer this extremely important question, we asked Brady Butler, one of Dilworth Coffee’s expert barista trainers: What is the barista’s primary responsibility? When our guests walk through the door of their neighborhood coffeehouse, they are trusting the staff to give them an excellent coffee experience from the first greeting until the last sip. Fulfilling…

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Our Heritage Blends

Our Heritage Blends

As part of the relaunch of the Dilworth Coffee brand, we have created a line of Heritage Blends to add to our coffee portfolio. These tried-and-true blends are designed to appeal to a wide variety of consumer taste preferences. The line-up includes two light blends (Cloud Chamber and Looking Glass), two medium blends (Cameron Barnstormer and 1903 Wright Flyer), a…

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Favorite Brew Methods: Chemex

Favorite Brew Methods: Chemex

Making coffee is all about extracting flavor from grounds. It sounds simple but every coffee-lover has a different favorite method for achieving the same result. Some enjoy the process and ritual involved with making a cup of coffee while others just prefer the ease of automatic drip. Brad Kirby, Director of Coffee at our Raleigh roasting facility, prefers brewing coffee…

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Favorite Brew Methods: BeeHouse Dripper

Favorite Brew Methods: BeeHouse Dripper

When it comes to great coffee, Lane Mitchell knows that ground size, brew method, filter quality and water quality are just as important as the bean and roast level. She works with Dilworth Coffee trainers at the company’s Raleigh, North Carolina, headquarters to help communicate proper brewing techniques for each of the coffees we sell. A coffee lover, Lane is…

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Favorite Brew Methods: Kalita Wave

Favorite Brew Methods: Kalita Wave

Brady Butler, our expert in Charlotte, knows a thing about brewing a great cup of coffee. As a lead instructor for the Specialty Coffee Association (SCA) and member of the SCA’s Brew Crew, he and his team are responsible for exploring, testing and publishing proper brew standards for professional baristas around the globe. Brady’s current favorite manual brew method is…

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Organic Ethiopia Limmu Natural Coffee

Organic Ethiopia Limmu Natural Coffee

This month, we decided to feature on of our all-time favorite coffees, the amazing Organic Ethiopia Limmu Natural. This single farmer organic coffee is a limited edition, small batch that our roasters have masterfully perfected. Not only is Ethiopia the birthplace of Arabica coffee, but it is undoubtedly one of the most popular coffee origins in the world. Many of…

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The Story of Sumatra Coffee

The Story of Sumatra Coffee

Sumatra coffee is some of the most distinguishable and desirable in the world. Learn the story behind it. We know Indonesia today, especially the island of Sumatra, as a major producer of coffee; but it wasn’t until the late 17th century that the plant appeared there. The Dutch East India Company, seeking to break a monopoly on the coffee trade…

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We Visit Nicaragua Selva Negra

We Visit Nicaragua Selva Negra

A visit to Nicaragua Selva Negra offers a chance to experience sustainable coffee growing and see environmentally sensitive farming. Located in the highlands of Nicaragua, between the cities of Matagalpa and Jinotega, Selva Negra leads the way when it comes to sustainable coffee production. The beginnings of Selva Negra stretch back to 1891, when German immigrants settled in the area. They…

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Latte Training Reduces Milk Waste

Latte Training Reduces Milk Waste

Reduced milk waste is good for the customer, the barista and the environment. All it takes is a little latte training. It’s an unfortunate fact that some coffee shops waste a lot of milk. Milk is expensive; so, rather than pass on unnecessary costs to our customers, we manage milk usage through proper latte training for our baristas. A good barista can steam milk…

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