Simmer's Coffee Shop is one of the most affordable and tasty Coffee Shops in the State of Washington! You'll see that we're better than Starbucks, by far!
We are a small family owned & operated shop estabilished in 2010 with the desire to serve the best coffee Seattle has to offer.
Recently we were written up in Food Network magazine as the #2 coffee shop in Seattle. Page 184 of their April 2014 edition.
Check it out Food Network Magazine #2 in Seattle!!
[01/07/15] For many years, growers have worked on a weight/dollar exchange for their coffee in the parchment, completely disconnecting the idea that they produce a beverage that will be enjoyed—or thrown away—based on its quality. Intermediary traders have even been known to increase the weight by throwing sand and water into each bag.
[01/06/15] Once there, the coffee is dry-milled and prepared for export. This unorganized trading system and isolation has caused farmers to become estranged from the end beverage that comes from their farms.
[01/06/15] Buyers in the main city of the region then repeat this process during the week. The more remote the farms, the more times the coffees are mixed and traded before they arrive at the coast.
[01/04/15] With no personal warehouse space and only unreliable, expensive collective storage in town, farmers generally have no option but to accept lower prices.
[01/04/15] An unfortunate--but all too common--experience at these buying and selling plazas is the arrival of only one buyer. This dramatically decreases the price paid to farmers for their coffee.
[01/02/15] On Saturdays, the plaza of the closest town becomes a buying and selling station for the surrounding remote coffee growers. Farmers sell their coffee and buy goods for their homes before heading back up the mountainous foot trails.
[01/02/15] After processing their coffee, most farmers hike their beans by foot or mule into the nearest town—a trip that can take anywhere from thirty minutes to eight hours.
[12/31/14] Peruvian coffee farmers' landholdings are small, and the country's typical micro-wet-milling operation is even smaller. From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. This tradition of micro-wet-milling has protected Peru's water resources from the devastating effects of river-polluting pulping factories.
|Monday||8am - 8pm|
|Tuesday||8am - 8pm|
|Wednesday||8am - 8pm|
|Thursday||8am - 8pm|
|Friday||8am - 8pm|
|Saturday||8am - 8pm|
|Sunday||8am - 8pm|
Serving coffee in Georgetown since 2001...
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