Nicaragua Selva Negra Coffee – From Seed to Service

Nicaragua Selva Negra Coffee From Stockton GrahamThere is something very endearing about a true crop-to-cup story in the world of coffee, as is the story of Nicaragua Selva Negra coffee.

From a farm in Nicaragua to an importer in Georgia to a coffee roaster in North Carolina, this is a true story of partnership at coffee’s source. And this isn’t just buzz or marketing. Stockton Graham & Co. is supporting the Selva Negra farmers every step of the way: from seed to service.

Meet the Kuhl-Hayn family: Eddy Kühl and Mausi Hayn. They are the owners of the Selva Negra coffee estate in Nicaragua. Their daughter Heddy Franklin and her husband Steve Franklin live in Atlanta, GA where they run a coffee importing company called Beanealogy. Their company also serves their coffee in a shop called JavaVino.

For years, we have been buying beans from Steve. We roast them to bring out their delicious honey and caramel aromas and their smoothly sweet chocolate flavors that are part of what makes Nicaragua Selva Negra coffee so special.

On the Farm with Stockton Graham & Co.

In addition to offering roasted beans from the estate, Stockton Graham & Co. has had the pleasure of visiting and working with the Kuhl-Hayn family in Nicaragua.

Nicaragua Selva Negra CoffeeOur roasting team spent some time on the Nicaragua Selva Negra coffee estate. We assisted with organic farming, sustainable milling and processing. We also helped with the vast social, medical, educational, professional and cultural services the Selva Negra community provides estate workers and their families.

I had the chance to catch up with one member of our roasting team that spent time with the Selva Negra farmers: our Director of Coffee Brad Kirby.

“We were able to spend several days at the Nicaragua Selva Negra coffee estate,” Brad said. “That gave us the chance to spend time picking cherries and seeing the cherries all the way through to the drying patio.”

“We were also invited to come be a part of payday on the farm,” Brad said. “It was interesting and eye opening to see hundreds of pickers, with their families, come and line up to be paid in cash.” The estate employees over 300 workers.

The trip was organized through Steve Franklin, co-owner of Beanealogy and JavaVino.

“We like taking people down to Nicaragua to the farm so they can see first-hand how we treat others,” said Steve. “It shows that what Mausi is doing is good and supports the way of life that most farmers wish they could have.”

Mausi is the matriarch and the visionary. She comes up with sustainable ideas of how to impact her community for good, both ecologically and socially. Her husband Eddy is an engineer who then puts systems in place to make her ideas have traction. Their daughter Heddy and son-in-law Steve began purchasing 5-10 percent of the coffee from the farm and now they purchase up to 70 percent.

Nicaragua Selva Negra Coffee

Nicaragua Selva Negra coffee is mostly the Arabica Bourbon varietal, mixed with some Caturra. The Bourbon varietal, named after the island of Bourbon where it was first cultivated, is fragile and doesn’t produce as many cherries as other varietals; but the coffee it does produce is sweet, lush and complex.

Catucupping-attributes_selva-negra-2rra is a mutation of Bourbon discovered in Brazil. It is distinguished by its bright acidity and low-to-medium body. With less sweetness than its parent, Bourbon, the addition of the Catarrh bean helps create a more balanced cup when brewed.

“Nicaragua Selva Negra coffee produces a cup that balances a mild tang with a toasty sweetness,” said Stockton Graham & Co.’s Director of Coffee Brad Kirby. “Its bright acidity gives way to a softly sweet yet brisk flavor.”

Brad points to the coffee’s medium body and smooth mouth feel, a combination that is familiar to the American palate. “Our Selva Negra is a very accessible coffee with flavors of bright summerfruit and sweet milk chocolate,” Brad said. “The sweet chocolate carries into a delicate finish.”

The History of Selva Negra  

Selva Negra is an estate that is located between the cities of Matagalpa and Jinotega in Nicaragua. It sits on the historical highlands, where German immigrants set up the first coffee farm back in the 19th century.

The Selva Negra farm is called La Hammonia. It was acquired by Eddy Kühl and Mausi Hayn in 1975. The estate also includes a coffee mill and an eco hotel, which caters to tourists who enjoy the clean waters and lush forests around El Arenal volcano.


The eco lodge staff is mostly made out of people who live in the property also, wives and children of workers. Some of them have been there since the beginning in 1975; others have retired but have left their children in their old positions. They work as one big family.

Environmental projects are carried out each year always seeking for new, better and more efficient systems. Some of these projects include using earth tubs to decontaminate coffee wastewater, improved system for treating bathrooms and toilets’ sewage, reforestation, methane gas production and microorganism production to improve soil quality.

To order Nicaragua Selva Negra coffee, please call 800 835 5943 or email

3 Ways to Attract Millennials to your Coffee Shop at the Holidays

Millennials are experiencing the holidays differently than generations before them. This shift means (among many things) that millennials are seeking experiences that enrich and fulfill as opposed to objects that clutter and collect dust. One of the key ways that millennials are seeking to have these experiences is through technology.

holidaysHave you stopped to consider how your coffee shop can meet the needs of millennials for experiences? It is important to take these young consumers into account as you strategize attracting more business this holiday season.

We have some ideas that will help you invite and keep this demographic that is now more than one-quarter of the nation’s population. Although in general they are more reserved in their spending, there is one time of the year millennials are leading the charge in spending: the holidays; And there is one item that millennials can’t get enough of: coffee. Buying coffee nearly twice as often as older generations, young people spend about $80 per month on cups of Joe, well above the overall average of $67.

1. Partner with a Cause for the Holidays

Millennials want to contribute to something bigger than themselves. In fact, fifty percent of millennials would be more willing to make a purchase from a company if their purchase supports a cause. The holidays are a great time to celebrate goodwill and compassion for humankind.

Consider partnering with a local non-profit and donating a portion of your sales of a particular item towards a good cause. This could be a local homeless shelter, clean water in underdeveloped nations or an organization you believe in and are passionate about.

A good example of this is the partnership that Stockton Graham & Co. has formed with Grounds for Health. In this partnership, $1 from each purchase funds life-saving health care for women in Ethiopia, Nicaragua and Peru. Tis the season to give (and in giving, millennials will continue to return to your shop to cheer you on as you cheer others on).

2. Advertise your space

The holidays are a time for coming together and celebrating friends and family. Millennials value experiences over having material goods. Many millennials are far from home and looking for a place to connect during the holiday season. Consider renting out your cafe space for events or even planning events yourself. This could be a holiday party, a local church choir concert or celebrating holiday birthdays.

By renting your space out you are making deeper connections with your millennial shoppers who are longing to connect on a more substantial level. You are investing in relationships that will continue to grow as you create a space for them to have more experiences. It is also great exposure for people who have never set foot in your shop to become familiar with you.

Gift cards are big with millennials so as you are renting out your space for that gingerbread decoration, be sure to have your gift cards displayed front and center.

3. Tap the Technology Trend

Lastly, the best way to reach the next generation of consumers is through their smart phone. Millennials are nearly two times more connected through technology than any other generation. This translates to 13 percent of millennials using a mobile app to determine their venue.

To get and keep their attention, you have to offer a service, product or information while making it easy to connect to your establishment.

“Technology is changing the way that people are buying their coffee,” said David Sprinkle, Research Director, Packaged Facts, during a recent National Coffee Association (NCA) webinar on food service coffee. But avoid a straight sales pitch he advises. “Don’t just hawk your product, but provide information and services that are of interest to your consumers.”

Are you pairing items that are popular with millennials and posting it on Facebook? Use social media to let them know what is new and why you are offering it. Technology is a great tool to sell that new pumpkin spice latte, or the gingerbread mocha. Millennials are already online, meet them there.

Phone ordering is a new way of ordering coffee as well. This is a reflection of the on the go mentality of many millennials. Consider having an app created for your coffee shop that would allow your consumer to order and pay for the coffee before they get to your counter. You could roll this out just in time for the holiday season when consumers will be busy spending and shopping.

In general, the holidays are a time of cheery vibes and increased spending. Your younger consumers will appreciate the fact that you have shown that you care about them. This will also help to create a sense of relationship (which is exactly what the millennial is looking for) between you and your millennial shoppers.

To speak with a customer service associate please call 800 835 5943. 

12 Roasters Compete in 1st NC Statewide Coffee Competition

Stockton Graham & Co. is proud to be the exclusive sponsor for the first-ever statewide coffee competition in North Carolina. This groundbreaking event will feature 12 coffee roasters who will compete for the best coffee in North Carolina. The competition will take place on October 14 from 3:00pm – 5:00pm in the Special Cooking Contest area in the Education Building of the North Carolina State Fairgrounds in Raleigh. This is the first statewide coffee competition on the East Coast and the second-ever statewide coffee competition in the United competition

“We are excited to do this and bring the coffee community together. Coffee has always been a collaborative industry and this introduces a whole new group of consumers to appreciate great specialty coffee and promote North Carolina industry and jobs,” said Jeff Vojta, co-founder and CEO of Stockton Graham & Co.

In addition to ribbons, there will be three cash prize winners; $100 for grand champion, $75 for the reserve champion and the honorable mention will receive $50.

The competitors are:

top-anchorAnchor Coffee Company, Wilkesboro, NC

Coffee, community and lifestyle are the three guiding principles of this roasting company.



Aromatic Roasters, Pittsborro, NC

Micro-roaster featuring the finest coffee from around the world. They roast to highlight the skill of farmers.


backalleycoffeeroastersBack Alley Coffee Roasters, Wake Forest, NC

Back Alley Coffee Roasters wants to let the bean do the talking! Each single origin coffee has something unique to contribute.


brclogo_rgb_fin_200x200Bethesda Roasting Company, Durham, NC 

Bethesda’s mission is to provide high quality custom coffees and give excellent customer service to individuals and businesses.


muertos_logo_website_glowCafe De Los Muertos, Raleigh, NC

Cafe De Los Muertos’ mission is to roast and serve great coffee. They also want to showcase other roasters as well as local food artists.


1470840349537Camp Coffee Roasters, Blowing Rock, NC 

Team Camp has a passion for coffee. They are always learning and looking for new ideas to make the best coffee.


ccrlogo1Carrboro Coffee Roasters, Carrboro, NC 

Carrboro Coffee Roasters is a premier small batch artisan roaster that has drawn international attention.


Larry’s Coffee, Raleigh, NC larrys-coffee-logo

Larry’s Beans is happily committed to blending and roasting innovative uniquely delicious coffees — and making the world a better place.


magic-beans-logo-100x100Magic Beans, Pfafftown, NC

Magic Beans is a North Carolina roaster based in Pfafftown near Winston Salem.



Mountain Air Roasting Incorporated, Asheville, NC

Mountain Air sources coffees from East Africa and the Americas that can be generally characterized as bright, clean, and sweet.


mainsquarenooutlinetrans3500Pushwater Coffee, Charlotte, NC 

Pushwater Coffee is a small batch coffee roaster with a big mission. They put their farmers first.


unknownSummit Coffee Company, Davidson NC

Summit’s story began in 1998 and theirs is a story about coffee, adventure, and people.


Coffee Competition Focuses on Specialty Coffee In North Carolina

So what exactly is “specialty coffee?” And what is the process of getting to the point of having a roasted bean ready for a coffee competition?

As many coffee shop owners may or may not know, specialty coffee is defined as any coffee that scores above 80 points on a 100-point scale. Typically, specialty coffee is grown at high altitudes, with lots of attention and care from the farmers. Then, it is sold at a premium direct to coffee roasters or to coffee traders.

The roasters then create custom profiles for each coffee highlighting and showcasing the natural flavors of the bean. This is where the craftsmanship of roasting takes place and this is where we at Stockton Graham & Co. and all roasters have an opportunity to competition

It is clear that there is an art to the sourcing, storing and roasting that makes for coffee perfection, but this is only one side of the coin for the roaster looking to make an award-winning cup.

The next step (and this is what twelve different North Carolinian roasters set out to showcase in a coffee competition) is preparation. This will involve decisions for the competitors about water, grind and method they will use to compete.

Which brings us to another new defining factor in this new age of coffee competition and that is an attention to detail that takes coffee to a level of fussiness previously only seen in wine circles. This shouldn’t be surprising, given that coffee has two to three times as many flavor compounds as wine does.

“We are going to be judging the best coffee, best prepared,” said Brad Kirby, who is the Director of Coffee at Stockton Graham & Co. “If you are going to prepare an Ethiopia, it’s going to need to have a certain acidity and a discernable fruitiness.”coffee competition

When asked more specifically about the reason coffee is just now being noticed for the craft beverage it can be, Kirby says he believes that it has taken coffee longer to position itself in the specialty market because where coffee is grown and where coffee is roasted are so far removed from one another.

Although we obviously can’t grow coffee here, North Carolina is rooted in agriculture. It is our leading industry. We are number one nationally for flue-cured tobacco and sweet potatoes and we are second in the nation for Christmas trees, hogs and pigs, trout, and turkeys. There are about 48,000 farms in North Carolina and agriculture alone is an $84 Billion industry.

Globally speaking and when it comes to coffee there are approximately 25 million farmers and coffee workers in over 50 countries involved in producing coffee around the world. Coffee was traditionally developed as a colonial cash crop, planted by serfs or wage laborers in tropical climates on large plantations of landowners for sale in colonial countries.

Coffee is the US’s largest food import and second most valuable commodity only after oil. In recent years, new cafés have been opening at an explosive rate, making specialty coffee mainstream and increasing profit margins for specialty coffee roasters and retailers.



Much Ado About Matcha

When CBS News ran a package on matcha in April, it marked a transition of sorts. No longer was the green tea called matcha, which as been popular for centuries in Japan, the domain of chichi coffee and tea shops in artsy neighborhoods like East Austin, Little Five Points, The North Loop and the Alberta Arts District. The CBS package meant matcha had officially “made it” in the United States.

Matcha Tea from Stockton Graham & Co.Within days, a headline in the popular daily Food Navigator blazed: “Matcha green tea market on fire, says report: This is not a passing fad, but a major trend.” The only thing missing in the headline were multiple exclamation points punctuating its palpable excitement.

The article proclaimed that sales of matcha green tea powder surged 54.9% in 2014, while sales of ready-to-drink products jumped an astounding 253%. The data was from SPINS, for the natural channel, excluding Whole Foods and covering the specialty gourmet channel and the conventional multi-outlet.

Although most of that demand is from the ready-to-drink market, matcha has been finding its way onto coffee shop, bakery, restaurant and smoothie shop menus at a rapid pace in recent months. It seems like matcha teas, matcha smoothies and matcha lattes are everywhere these days, and their distinctive green hue is being documented all over Instagram and Pinterest including art_maha’s Bibble & Sip and Chef Sylvie’s Matcha board.

And even during Stockton Graham & Co.’s Taste Kitchen in April, the Kamikaze Matcha-Frapp recipe we featured was hot. (Okay, literally, as the matcha drink included a half ounce of Torani Sweet Heat.) But when a simple matcha drink rocks the world of guests to a Raleigh, NC coffee roaster, you know it’s about to take off.

Stockton Graham Kamikaze Matcha-Frapp

What is Matcha?

Matcha is a stone ground Japanese style green tea. It’s a finely ground powder of specially grown and processed green tea. The green tea plants for matcha are shade grown for about 3 weeks before harvest, and the stems and veins are removed during processing. It’s got a very unique look – a vibrantly green color.

Matcha has been consumed in Japan for centuries. Sometime during the end of the 12th century, a tea called “tencha” was introduced by Eisai, a Japanese monk returning from China. Tencha is tea preparation in which powdered tea is placed in a bowl, hot water poured into the bowl, and the tea and hot water whipped together. This powdered green tea was first used in religious ceremonies in Buddhist monasteries. By the 13th century, Samurai fighters had begun preparing and drinking matcha as they embraced Zen Buddhism.

Why Drink Matcha, Anyway?

The green color comes from the chlorophyll, which is known for its health and detoxifying effects. It’s also an excellent source of polyphenols, antioxidants that may play a role in treating and preventing a variety of health conditions. One of the most potent of these antioxidant compounds is epigallocatechin gallate, also called EGCG.

According to a study published in the Journal of Chromatography, matcha tea has three times more EGCG than regular green tea. EGCG is a catechin, or a phytochemical compound that acts as an antioxidant to fight cancer, viruses and heart disease.

Unlike regular green tea that is steeped, the leaves are dried then ground into a fine powder. So you are actually consuming the leaves. One cup of matcha has 70 milligrams of caffeine per eight-ounce cup. Coffee has 96 milligrams for the same portion, but matcha drinkers say that their energy is more consistent, with less of a dive after the caffeine effect wears off. Matcha also has high levels of amino acids like L-theanine, which has a relaxing effect. Some report that drinking matcha gives them a feeling of “calm alertness” and kept their energy levels up for three to six hours without the jitters and crashes that came with drinking coffee.

Types of Matcha

Matcha can be a confusing category of tea. That’s because, there is no strict classification of match in the United States. In Japan, however, “matcha” enjoys a strict definition, and it refers to a particular variety of finely ground green tea that is part of a traditional Japanese tea ceremony.

True Japanese matcha – or, “tencha” as it is called specifically – is made from the delicate shade-grown tea leaves used to make Gyokuro tea. This high-grade tencha has an intense sweetness and round richness that is unparalleled. Tencha is the only tea that qualifies as true matcha in Japan, despite the fact that most “matcha” sold in the United States is not tencha.

Because of the extremely high cost of producing tencha, many tea suppliers and retailers have been marketing ground sencha as matcha. Sencha, in its own right, is a beautiful and delicious Japanese green tea that is bright, vegetal and grassy. A very high-quality tea, it deserves a coveted place in any serious tea store.

Whether tencha or sencha, matcha’s vibrant green powder is one of the newest health trends touted by everyone from celebrated chefs to self-absorbed celebrities. If you’re interested in exploring matcha in your store, we’ve done the heavy lifting and have a helpful list of options can help you get in on this trend.

Mighty Leaf Tea
 was born for the sole purpose of infusing life into an ancient indulgence by creating tea products that reach new heights of quality and innovation. Their passion is creating the most incredible handcrafted tea blends found anywhere, and globally sourcing the finest ingredients available. Paralleling the highest standards of quality at Mighty Leaf Tea is an ongoing creative innovation.

  • Matcha Powdered Tea
  • Matcha Green Tea Frappe & Latte Mix

Two Leaves and a Bud’s mission is to bring the experience of the gardens back to their customers. From providing tea that tastes as if it’s been plucked and steeped directly from the gardens, to education to help their customers discover new teas and appreciate them for everything they have to offer, Two leaves invites customers to “go there” with them and experience every step of the way how deeply and passionately they care about your cuppa’ tea.

  • Organic Sencha Loose Leaf Tea
  • Organic Orange Sencha Whole Leaf Sachet
  • Paisley Brand Organic Sencha Green Tea

Cafe Essentials is Dr. Smoothie’s gourmet specialty beverage line. Creating a stir in the specialty beverage industry, Cafe Essentials has developed multitudes of flavors that are sure to please any palate. These taste profiles are unique and exciting and that is what sets Cafe Essentials apart from the competition.

  • Matcha Green Tea Latte
  • Matcha Mint Chip drink mix

MoCafe has been offering high quality specialty beverage products including Original Mocafe Mocha, Caffe Latte, Tahitian Vanilla Latte and Wild Tribe Moka frappe powders since 1996. They also offer a Vanilla Smoothie mix, that’s a great binder to add with fruit. Mocafe uses select exotic ingredients for maximum flavor and quality, making them one of the top sellers of powdered base mixes.

  • Matcha Green Tea base mix

How to Prepare Matcha 

Preparing matcha is a little more involved then traditional tea. You need a tea ladle (can use the handle side of a coffee scoop), a sieve, a bamboo whisk (a traditional whisk will work too), and a ceramic bowl. Use the tea ladle to press the matcha through the sieve. Add two ounces of steaming water (176°F) into the bowl. Hold the bowl tightly with one hand as you quickly mix the matcha for one or two minutes using the bamboo whisk. Use a back and forth motion to really whip the matcha until it becomes frothy. Once the layer of emerald-green foam emerges, stop whisking, and enjoy!

For more information on matcha options and preparations, contact a Customer Care Associate at 800 835 5943.

Taste Kitchen Helps You Shake Up Your Menu for Profits

When it comes to running a specialty beverage business, cafe or coffee shop, there are few things more important that the quality of the espresso and the creativity of your menu. After all, your customers who spend time and money at your store are looking for an extraordinary experience that they can’t create themselves — either because they’re too busy with work and family or they don’t have the mad skills that you do.Taste Kitchen from Stockton Graham & Co.

Creating a stand-out menu will not only attract customers who live and work near your store, but it can also turn your shop into a beloved destination—and that can create a tremendous boost to profits.

To help our customers create a crave-worthy menu of their own, we just held our first-ever Taste Kitchen experience here at Stockton Graham & Co. During the two-week event, dubbed “Shake It Up!” we hosted several local coffee shops and specialty beverage businesses at our Raleigh, NC taste kitchen.

“Unlocking your creativity and shaking up your menu with fresh beverage ideas can excite both your staff and customers,” said Taste Kitchen host Thom Swain, Director for Southeast Business Development for Stockton Graham & Co. “Differentiating your summer drink menu from your competition and supporting it with a robust promotion can help you increase sales by $7k to $28k, with an ROI of 275% or higher.”

Denise Floyd, owner of Ollies in Wake Forest (213 S White St.), was one of the first local stores to jump at the Taste Kitchen opportunity. Denise sampled Lavender Lemonade, Churro Shake and Salted Caramel Iced Coffee and decided to put them on her menu a week later as Signature Drinks. They are terrific companions to her rotating and inventive food menu, which has featured fresh quiche, chilled Gazpacho Soup and yummy scones.Denise Floyd of Ollies in Wake Forest

“The creativity with the drinks was great and the ability to use this creativity to improve our bottom line and stay ahead of the trends is a real help,” said Denise Floyd, owner of Ollies in Wake Forest.

Staying Ahead of the Flavor Curve

An easy way to shake up your menu is to add beverages that juxtapose flavor trends from Latin America, Asia and the Middle East. Drinks with exotic, spiced and contrasting flavors are increasingly popular, such as salty caramel, gingery peach and tart creams. A second major trend is a customer preference toward healthy, antioxidant-rich ingredients like pomegranate, acai, spinach, Kombucha, coconut water, rooibos and Matcha green tea.

“We wanted to give our customers a comfortable place to experiment with unusual flavors so they could create signature drinks that set their shops apart from others nearby,” said Customer Care Associate and Taste Kitchen presenter Chris Bennett.

“In addition to the drinks we planned to demo at Taste Kitchen, our customers were able to create different and unique recipes with a wide variety of products we offer,” Bennett said. “They enjoyed mixing Stockton Graham’s fresh-roasted coffee with Torani syrups, for example—and then mixing MONIN and Torani syrups with Mighty Leaf teas, DaVinci Fruit Innovations Lemonade or Cafe Essentials Matcha Green Tea Latte.”

One of Chris’ customers, new coffee shop owner Yusif Sheikh of Jets Coffee in Cary Towne Center, was particularly excited by the Taste Kitchen opportunity.

“I enjoyed experimenting with the many product options demonstrated at Taste Kitchen. The recipes were really great and tasty. And it’s really helpful as a new entrepreneur to have a great relationship with my distributor and coffee roaster,” said Yusif Sheikh of Jets Coffee.

Focusing on What’s Best for Your Shop

Since Stockton Graham & Co. was founded by former coffee shop owners—and many of our staff has retail coffee experience either as shop owners, managers, franchisers or Taste Kitchen hosts Common Grounds Coffee Shopbaristas—we understand that each store is unique. And so we take a consultative approach to our customers’ businesses, helping owners focus on what’s best for their particular business model, store concept and location.

Taste Kitchen took that consultative approach a step further by working one-on-one with store managers to find recipes that would work best or them. Sue Finch, shop manager at Common Grounds Coffee in Hope Community Church (1000 Perimeter Park Suite A) in Morrisville, NC, was enthused by the personal attention to her shop’s needs and profitability.

“We came away with great ideas we can implement right away and Thom’s presentation of options made it easy to focus on what would be best for our business. He has a keen understanding of our business needs,” said Sue Finch, shop manager at Common Grounds Coffee Shop.

“We will continue to participate on future events,” Sue Finch said. ” The time we spent with Stockton Graham & Co. gave us time for creative thinking away from the shop.”

If you want to shake up your menu or learn more about how Stockton Graham can help you build  your business, call a Customer Care Associate at 800 835 5943.

Ride the Green Wave with Organic Syrups from MONIN

Green coffee shops are a rising star in the specialty coffee industry, offering a wide variety of environmentally and socially responsible coffee options.

Fully organic shops are generally most successful in “mature” coffee drinking markets where customer taste and income levels tend to be higher. Stockton Graham & Co. offers a variety of sustainable coffee selections for organic shops.Monin Organic Vanilla Syrup

But even if you’re not in a market that can support a fully fair-trade or green business, adding certified organic syrups to hot and cold drinks on your menu could help your store ride this wave.

MONIN Organic Syrups are certified organic by Quality Assurance International (QAI), certified Vegan, Kosher, Halal and are Gluten and GMO-free. A yogi’s dream. With all natural ingredients come heightened flavor profiles, and our customers typically find that less syrup is required to achieve the same flavor profile as the other syrups. MONIN Organic Syrups come in caramel, hazelnut, raspberry, chocolate and vanilla. The top flavors include:

Vanilla: Vanilla is a prized spice of the tropics, with the preeminent producer being the island nation of Madagascar. Offering a pleasant, smooth taste, vanilla is an essential coffeehouse and foodservice flavoring with endless applications.

Raspberry: The most common raspberries are red, but originally all raspberries were white. Legend says that one day, the Nymph Ida tried to pick some wild white raspberries to calm the god Jupiter who was in a rage. While picking the fruits, Ida scratched her finger on the thorny raspberry bush. According to this Roman myth, her blood forever died the raspberries a bright red color.

Caramel: The word “caramel” refers to caramelized sugar, traditionally obtained by melting sugar in a sauce pot of water. The rich flavor and color of caramel derive from the process of heating and melting the sugar. Caramel is an ingredient in many popular confections, beverages and desserts.

MONIN also makes organic sweeteners. The Organic Agave Nectar Syrup is made with organically grown agave nectar with no additives or preservatives. Agave, a succulent plant native of Mexico, the southwestern US and tropical South Africa, is a flowering plant with many culinary and medicinal uses. Each agave plant will produce several pounds of edible flowers during its final blooming season. The stalks, which are ready during the summer, before the blossom, weigh several pounds each. Roasted, they are sweet and can be chewed to extract the aguamiel, like sugarcane.The nectar is produced by filtering and processing the expressed juice from the core of the agave plant. Agave has grown in popularity in recent years because of its low glycemic index. Similar to sugar yet sweeter, with honey-nutty notes, Organic Agave Nectar Syrup contains fewer calories and carbohydrates than sugar.

For more information on MONIN’s Organic Syrups and recipe ideas, download their sales flyer.

Call a Stockton Graham & Co. Customer Care Associate in Raleigh, North Carolina at 800.835.5943 to order MONIN organic syrups and sweeteners.

We’re Growing and Looking for A New Production Associate

Stockton Graham & Co. is growing in leaps and bounds, and we’re searching for a new Production Associate to join our Raleigh, NC-based team.

About the OpportunityStockton Graham & Co. Blending the Art & Business of Coffee
We are looking for a specialty coffee enthusiast who is interested in working with a dynamic, growing company. The ideal candidate is a hard-working, self-motivated individual able to confidently work with minimal supervision. This position involves working in our coffee production department, helping prepare and package specialty roasted coffee for a variety of customer needs.


  • Operate Packaging Equipment & Machinery. Some repetitive tasks required.
  • Produce and package coffee according to Stockton Graham specification & recipe.
  • Participate in ‘cuppings’ to determine quality of green coffees and ideal roast level per green coffee lot.
  • Prepare roasted coffees for shipping by affixing labels, bagging, grinding if requested.
  • Assists with inventory tracking & reporting of green and roasted coffees.
  • Maintain and repair roasting and packaging equipment as required.

Perform other related duties as assigned, including:

  • Prepare items accurately for shipment according to customer orders/instructions by retrieving from the warehouse, packaging, weighing on a scale and documenting correct shipment details with shipment processing software.
  • Store materials and supplies within the warehouse according to part number and/or description by safely performing physical tasks such as lifting, carrying and stacking by hand or safely using material handling equipment.
  • Maintain the roasting and packaging area in a safe and orderly manner in accordance with defined health and safety standards.
  • Receive and inspect incoming shipments for discrepancies and damages and report problems promptly to the purchasing manager.
  • Coffee roasting and apprenticeship opportunities for the right candidate.


  • Ability to lift at least 75 pounds unassisted.
  • Ability to operate equipment, including electric lifts and sealers.
  • Enjoys working in a dynamic environment and being part of a high-performance team.
  • High school diploma or equivalent.
  • Previous warehouse and shipping & receiving experience.
  • Basic computer skills, with MAS 200 software and FedEx shipping software experience preferred.
  • Previous coffee experience preferred.

About Us
Founded in 1994, Stockton Graham & Co.® is a specialty coffee roaster and wholesale beverage, equipment and accessory distributor located in Raleigh, NC that’s committed to helping specialty retailers build superior and successful coffee businesses through:

• Roasting great coffees from around the world.
• Developing customized specialty coffee and beverage programs.
• Creating and promoting coffee industry standards and trends.
• Providing operators the keys to building enduring specialty coffee businesses.
• Offering customer’s unsurpassed knowledge and tools to serve quality coffees and other hand-crafted specialty drinks.

Simply stated, at Stockton Graham & Co.®, our obsession is blending the art and business of coffee.

From understanding the art of sourcing, roasting and brewing exceptional coffees, creating a memorable custom house blend and brewing the best cup, to the business of choosing the right specialty items to create a compelling menu, managing promotions and pricing drink offerings, our knowledgeable team will help you find the best options to support your business success. With over 100+ combined years of experience as past café owners, franchise consultants, marketers and coffee geeks, our associates are trained and knowledgeable in the world of coffee, both as an art and a business.
As an industry leader and pioneer in developing and promoting specialty coffee standards (SCAA, WBC, USBC), we develop all roast profiles for optimal flavor when brewed according to SCAA standards. Our team has served as SCAA volunteers, judges and instructors, as well as volunteers for USBC, WBC and BGA.

If you’re interested in applying, please email your resume to