Here at One Village, we’ve always focused on making great coffee, but our real goal has been innovation. We look for better ways to source coffee beans, better way to roast them, better ways to package them, better ways to grind, brew, and even drink them. It’s the reason we’ve traveled to meet coffee farmers in person, the reason we constantly taste test our own products to make sure everything is up to spec, and the reason we’ve built our own dedicated Coffee Lab here at our offices.

While we’ve always been dedicated to coffee, we’ve never felt limited to it. As a company, we’re open to any kind of innovation and today, we’re ready to innovate in a whole new direction. Today we are excited to finally reveal what has been a secret for far too long.

Bumping elbows with a new direction.

Today we announce One Village Mac & Cheese, our first non-coffee offering.

“It’s amazing how we buy this pasta at our local grocery store without even thinking of where it comes from. Is the macaroni farmer being fairly paid? Were the noodles ethically treated? These are the questions I started asking, and that’s what led us to OVM&C,” says our own Woody DeCasere, formerly just our Chief Coffee Roaster, who will now also function has our Head Noodle Cooker.

Too often, macaroni is thoughtlessly purchased at low prices from grocery store shelves with little thought given to who, exactly, it is profiting. We’ve spent the last year meeting with dozens of people form all over the macaroni industry, from your local storeowner to the macaroni farmers themselves, and we are ready for a new kind of noodle. We’ve tasted macaroni from all over the entire world, traced supply chains, and we are ready to offer you the best noodles you’ve ever eaten.

Noodles fit for a coffee snob.

Keep an eye out at your local grocery store or macaroni shop for One Village Mac & Cheese in the coming weeks. We’ll be launching with two products: the Half Circle Blend and the exclusive-to-One-Village Mongolian Macaroni Medley Microlot.

Coffee is a crop and much like any other produce it has a season and a time of peak ripeness. The best beans are picked at the height of ripeness; the deepest reds, juiciest yellows and oranges are what we are looking for from our coffees when they are picked. When the best most ripe coffees are picked they burst with flavor. These coffees are then cleaned, sun dried and shipped to us to roast. The key to great fresh coffee is in keeping the proper moisture level in the beans. Coffee is traditionally shipped in jute or burlap bags so they will lose that moisture from day one. We strive to bring you fresh vibrant coffee and that is why we only offer certain coffee’s and blends for a limited time, we want you to experience the freshest most amazing coffee you can find all year round.

Well winter is here, the days are shorter and the nights are colder and we are here to help keep you warm and motivated during these times. We have just released our new quarterly coffee list and I wanted to highlight a few of the changes we have made. First of all, our wintery Nor’easter is still out and available. It is a viennese roast (lighter than French, but a bit darker than full city) of Indonesian coffees blended with just the right amount of a lighter bodied Central American coffee. It is roasty, chocolaty, and a tad on the smokey side, perfect for those cold/mild/unseasonably warm winter nights. But it won’t be around for too much longer and you won’t be seeing it again until next year, so stock up now.

We also have 6 new single origins we are quite proud of, a Rwanda Gatare Washing Station Bourbon, an organic Bali Blue Moon semi washed, and some delightful little numbers from Colombia, Ethiopia, more Ethiopia (this one’s decaf), and Honduras. The Rwanda is lighter bodied with grapefruited notes a nice snappy acidity and a creamy english walnut finish. The Bali Blue Moon is syrupy, full of warm spices and cocoa. And I’ll let you discover the others. It looks like we’ll also have a late arrival or two which I (or possibly Jacob) will be blogging more about when the time is right. Hint: think decaf thoughts.

That’s all for now so until next time, good night and good coffee.

For many different reasons, beginning in 2011, One Village Coffee has decided to move from 16oz (1lb) to 12oz bags of coffee for distribution. The freshness of our coffee has been and always will be a top priority here at OVC. The less coffee you have sitting in each opened bag at home, the more coffee you can enjoy at it’s peak. As coffee can begin to loose some of its freshness after approximately two weeks post-roast if it is not stored properly, whatever we can do to minimize this time period improves freshness and thus overall quality.

Also, 12oz bags afford everyone an opportunity to try more of our coffee with less risk. Rather than purchasing a pound of a coffee that may or may not suit your individual palette, you will now have the ability to purchase a smaller 12oz bag that requires less of a commitment on your part but still allows you to form a well-rounded opinion over multiple brewings. Overall, we feel that moving to 12oz bags will provide a more positive coffee experience for everyone involved. Isn’t that what community’s all about after all?