Taste3 - Equator cupping 
Posted on September 16, 2008 by Maria Cleaveland
This July the Equator team participated in Taste3 a Food & Wine symposium presented by Robert Mondavi Winery at Copia in Napa. TASTE3 aims to push the exploration and marriage of wine, food and art. Our participation pursued educating foodies on the subtleties of coffee flavors. Over two days we introduced wine and food aficionados on the nuanced flavors of Ethiopia Misty Valley and Nicaragua Aldea Cooperative. We introduced attendees to the coffee flavor wheel with responses like, “Wow, I never knew coffee could taste like blueberry!” Highlights for the Equator team included participating in a tea tasting with David Hoffman and learning about specialty meats produced in Spain!
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Equator Recognized as a “Certified Green Business” 
Posted on August 7, 2008 by David Pohl
We are pleased to announce that Equator has been recognized as a “Bay Area Green Business,” after undergoing a thorough certification process. This recognition supports the environmental work we have been committed to throughout the years. As many of you know we were one of the first roasters to use the 80% efficient Loring Kestrel roaster, dramatically reducing carbon emissions from the roasting process, and we deliver to all of our Bay Area accounts using locally produced bio-diesel. We also compost all of our coffee chaff and bags, recycle all paper and plastic, and use natural lighting in our warehouse. We look forward to making Equator even more sustainable and efficient in the future. Click here for more information on the Bay Area Breen Business Program
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Equator Community Composting Program
Posted on July 10, 2008 by David Pohl
We have been donating chaff and burlap bags to the community for years. Local farmers, gardeners and artists put our “waste” to creative use as an ingredient in organic compost, weedcloth and artisan crafts. I recently received an email from one regular chaff collector expressing her thanks and showing us her beautiful garden.
In these pictures, chaff is used around the plants to keep weeds out, while the burlap bags are used in the pathways to provide a clean and dry surface from which to work.
We love to see the byproducts of coffee utilized in such creative and sustainable ways. If you or someone you know would like chaff or bags just drop us a line: david@equatorcoffees.com.
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