Origins & Intersections - Windward Coffee

Origins & Intersections

September 13, 2017


Posted in

Where's My Paypal? (We Changed Our Checkout Screens)

This is a shout-out to all our customers and particularly to those who use a Paypal account.

We've been busy streamlining the back end business of running this site and one thing that annoyed us no end was the big yellow Paypal box at the top of the first checkout screen.

Not only was it bright yellow and the first thing you saw on the page, it also made it look like it was the only payment option we offer. In fact, it was another way to pay offered as a convenience for those who prefer to use the service.

I'm now very pleased to say that ugly blob is gone forever.

Paypal Is Still An Option!

Never fear Paypal fans, you can still use your account just as you always have, we just relocated it to the second checkout page - "Payment Method."

There you'll find a box where you can choose to securely and directly enter your credit card information or select the PayPal radio button. Then just add your shipping information and click the "Complete Order" button at the bottom. When you do you'll be whisked away to Paypal where you can finish the transaction just as you always have.

If you have any questions I'm always available by phone and email so just give a shout.


Samples, Samples Everywhere!

We're stoked to let you know that after an extensive sampling program we're adding a number of new coffees for your enjoyment. On average we've roasted, cupped and evaluated more than 20 candidates, such as those shown here, for every spot in our lineup. 

Continue Reading →

September 24, 2016


Posted in

Local Delivery Update

Next Saturday, October 1, will be a momentous day for our family as Dave's daughter, Kathryn, will be married. We couldn't be happier, but it does make a slight change in our schedule a necessity. This affects both our local and nationwide shipping customers.

Continue Reading →

September 10, 2016


Posted in Captains' Table, New, Sumatra

Searching For Sumatra

Sumatran coffees hold a special place in my coffee "heart of hearts." The first beans we roasted were Sumatra peaberries and they hooked us at first taste. From that point on we dedicated ourselves to finding not just good coffees from Sumatra, but the absolute best tasting beans we can find -- beans that offer a real difference in quality and flavor, and that don't taste at all like typical Sumatran coffees.

By that I mean we simply don't offer beans that taste "earthy," or like the "forest floor," both common descriptors of coffees from this area. Those flavors come from the common post harvest practice called gilling bash in which the beans are spread directly on the ground or on sheets of plastic to dry alongside the road. If that's what were what we were after I'd rather just follow the advice of my third grade teacher and go out to the garden and eat worms. (ick!)

Instead, we look for a remarkable difference, something that sets one bean firmly apart from the others. In the past our customers have enjoyed Sumatran coffees with such surprisingly delicious taste notes as sweet melon rind, Fall spice mix or tropical fruits. Some years the gods smile down on us and make the selection relatively easy. At other times, such as this year, not so much.

As many coffee lovers know, just because this year's coffee tastes great doesn't mean next year's crop will deliver the same level of satisfaction.

As an agricultural product, coffee's flavors change from one harvest year to the next, for reasons as simple as changes in the weather. Differences in rainfall, temperatures, sunlight and other variables, such as harvest practices, processing techniques and many other factors combine to impact final quality and flavor.

For most of this year, we have been very disappointed with the quality of the samples we received from all over Indonesia. We evaluated a lot of them over the past seven months and had just about given up on finding a winning candidate. Finally, the stars aligned in our favor and we found our winner. It's been a long drought and we're very glad to see it come to an end.

This new Sumatra Reserve is a wonderful coffee so rather than weigh you down with more prose, I think it's time to simply enjoy a cup! We're just very happy to be able to offer it to you here.

February 03, 2016


Posted in Brewing, water quality

Want To Make Better Coffee? Start With Better Water

Every cup of coffee is 98% water. To improve your cup, improve the water you use.Every cup of coffee you drink is more than 98 percent water. You can start with the most carefully and skillfully grown, processed and roasted coffees but if your tap water tastes off, or outright bad, you've lost the flavor battle before the first sip.

Continue Reading →

Uncle Sam Says, Drink Up!

According to the US goverment, drinking coffee is good for you!The new Dietary Guidelines for Americans, released today by the U.S. Department of Health and Human Services and U.S. Department of Agriculture, says consuming as many as five cups of coffee a day delivers significant potential health benefits.

Continue Reading →

January 06, 2016


Posted in Roast level

Into The Darkness: A Look At Roast Levels

Dave Hoffmann, proprietor, Windward Coffee Co.
Most people are used to seeing the coffees we enjoy described by such terms as light, medium and dark. For the average person these are common words that might convey an image of what the beans 
look like, but not much else. Further muddling the issue are roast names based on geographic references and the regional or the national taste preferences that spawned them, such as New England, American, Vienna, French, Italian and Spanish. Adding to the potential confusion is the fact that many share the same meaning. 

Continue Reading →