A Cup of Change in Your Vermont Coffee

Good Morning Coffee Lovers,

Snow has officially fallen here in the Green Mountains of Vermont; so it's time to say goodbye to the autumn beauty and anticipate the soon to be white mountains that will surround us. Truthfully, I'm still sipping on my cup of Autumn Spice coffee with the knowledge that we'll be saying goodbye soon. Like an old friend, however, I know we'll be reunited again when the time is right.

Coffee Changes at Brown and Jenkins

Like the Vermont seasons, changes are also occurring here at Brown and Jenkins. Some are purely seasonal like saying good bye to the fall coffee blends and hello to Mogul Mocha and Winter Spice which will be back on December 1st. Others are more about enhancing the quality of our offerings.

To this end, I've decided to add one of my favorite lines of gourmet food products to those available both here in the Cambridge roastery and in our online store. Currently, we carry a great variety of Vermont made local products like jams, jellies, pickles and our own line of Buzz Coffee Rubs.

New Product Line

I've wanted to add a more comprehensive line of food products for a while now. So when my husband and I were in Maine on vacation a while back I was lucky enough to visit the brick and mortar store of one of my favorite specialty food purveyors, Stonewall Kitchen. This is a New England tradition; but we don't have one in Vermont.

You will now be able to buy this delicious assortment of condiments, confections and more right here. Watch for a line of Stonewall Kitchen products to appear on our website and in our local store towards the beginning of December. In the meantime, you can visit their website for some great Thanksgiving recipes.

More Changes to Come

There is another big new change to come, but I'm going to announce it in the next blog! It's a new product launch that is bound to help you enjoy your coffee this holiday season, and make your gift giving a blast! So watch for that announcement next week. Have a Happy Thanksgiving.

Until our next cup,
Sandy Riggen