Joe's Blog

Jittery Joe's Coffee : Joe's Blog

Jittery Joe's Coffee : Joe's Blog

  • Costa Rica Tarrazu La Cereza Roja

    posted July 18, 2016

    Water being poured from a gooseneck kettle into a cup of coffee grounds for a cupping session

    In recent years, the coffee scene in Costa Rica has fragmented. Gone were the classic Tarrazus, the smooth pleasant coffee that many of us fell in love with years ago.

    In its place, we had an overabundance of micro-lot offerings. Producers and mills were experimenting with all varieties of dry and wet processing, in addition to planting new cultivars that had not been historically grown in the country (such as Gesha). The result: several interesting ideas and taste experiences, but because each new experiment required extra time and labor from the producer and reduced the overall volume, costs sky-rocketed. To get a Costa Rican coffee in stock, you had pay 2-3 times more than in recent history and there would only be a handful of bags available. So, while we were always on the lookout for a good cup of Costa Rica at a sustainable price, more often than not, we did without and focused more on special offerings from Honduras or El Salvador.

    Fortunately, we were not the only ones missing having a good Costa Rican coffee around. Last year when they went on their annual origin trip, our good friends at Royal NY had an idea and were on the hunt for the right partner. The proposition: we'll pay a premium price for a selectively picked coffee if we can get an entire container's worth. Better quality, better volume, better price. They found their partner in Coope Tarrazu RL.

    Founded in 1960, Coope Tarrazu RL currently has over 3000 farmer members and operates the largest wet mill in Costa Rica. The Coope put it to a vote and their members started putting aside their most ripe cherries for this special project, dubbed La Cereza Roja (ripe cherry). We got updates throughout the harvest period and got to meet the president and manager of Coope Tarrazu RL in April, but did not get to taste the results of this collaborative effort until our pre-ship sample in May.

    Brewed up, it's a sweet and juicy cup full of milk chocolate and cherry flavors.

    The result? The first Tarrazu we have been thoroughly happy with in almost 10 years. We're roasting this blend of Caturra and Catuai coffees to a medium roast. Brewed up, it's a sweet and juicy cup full of milk chocolate and cherry flavors. We've got 40 bags—enough to last us a while, but we're hoping that you will love this so much that we will need to buy even more from Coope Tarrazu RL next year because we want La Cereza Roja to be an on-going project for us and our new partners in Costa Rica.

  • Joe’s Featured in Georgia State Homes

    posted November 11, 2015


    Jittery Joe’s Coffee was recently featured in an article titled Humble Beginnings and Small Batches.

  • Take an Agro Cycle Tour with Joe!

    posted June 12, 2015


    It is no surprise that we love cycling. For almost a decade, we even sponsored a professional cycling team. During this time, we created our Morning Ride blend as a way to help our team raise money. Even though we no longer sponsor a team, Morning Ride remains one of our most popular blends. In addition, we have remained loyal to our cycling community by sponsoring many cycling events in and around Athens.

    Our friend, Mary Charles Howard, began offering Agro Cycle Tours in 2011, and she asked us to help fuel her riders. Now she is about to host her 11th Agro Cycle Tour in Georgia, and we are proud to once again be by her side, fueling her cyclists in the hot June heat with iced coffee.

    The one day farm tours travel anywhere from 10­-50 miles via bicycle. Exploring organic and certified naturally grown farms, Georgia Food Tours’ Agro Cycle Tours examine the path your food makes from farm to table.

    Be sure to go to the Georgia Food Tours’ website to sign-up for the next tour with Mary Charles!

  • Joe’s Gets Some Love

    posted September 1, 2014


    A few months ago Jittery Joe’s felt the summer love in the form of some very kind words written about us.

    Lifestyle travel magazine, Condé Naste Traveler, gave our Q-Hut roaster a thumbs-up for its “cool aesthetic” and stamp of approval regarding our “really yummy” coffee. Joe’s was featured with other Athens favorites Independent Baking Co., White Tiger Gourmet, and The World Famous.

    Simply Buckhead, an upscale lifestyle magazine focused on Buckhead and Brookhaven, declared that the ultimate indulgence in Athens is our “decadent Yin Yang Mocha, a creamy blend of dark and white chocolate, steamed milk and locally roasted espresso.” Stop by one of our cafés to try one for yourself!

  • Santa Barbara Estate Journal

    posted August 20, 2014


    Jittery Joe’s has been purchasing coffee from Santa Barbara Estate in Colombia since 2011. When we heard in 2013 that they had been experimenting with different processing techniques, we thought it was time to go down and get to know them better. Read More!

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