Subscriptions are here!

There is nothing quite like waking up to a freshly brewed cup of coffee, but in the ever-constant rush of modern life it can sometimes be difficult to find time to buy fresh coffee. While we have yet to find a way to add more hours to the day, True North is offering a new coffee subscription service to help make home brewing that much easier.  Our subscription offerings are divided into 3, 6, and 13 month installments with 3 different shipping options (monthly, bi-monthly, and weekly). We also a offer a custom subscription option, which allows you to work...

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NEW ARRIVALS! Yirgacheffe Wanago and Panajachel Micro Lot

Fall is here and so are our new crop of seasonal coffees. This month we have added a natural process Ethiopian from the Wanago Mill in Yirgacheffe as well as a Panajachel micro-lot from a small producer near Guatemala City on Lake Atitlan. We couldn’t wait to get our hands on this new green coffee. The first most obvious difference between our new selections is the means by which coffee is processed. Since water is less abundant in most African coffee-producing regions than in Central America or Southeast Asia coffees like the Yirgacheffe Wanago are cleaned via natural processes which...

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Taste Test: Japanese Iced Coffee VS. 24 Hour Cold Brew

Here in Seattle we’ve been experiencing one of our hottest summers on record, so naturally cold brew has become the go-to method for making coffee. We decided to put various brewing techniques, including the Japanese iced coffee method as well as several traditional 24 hour steep cold brews, to a taste test and find which cold coffee beats the heat. Traditional “24 Hour Steep” cold brew methods revolve around immersing ground coffee in room temperature or slightly colder water for a span of 12-24 hours. Since the heat of water just off the boil is what normally causes the soluble...

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