All articles

At Joe Coffee, we’ve always believed that great coffee should do more than just taste good—it should stand for something. Earth Month gives us a chance to pause and reflect, but this kind of care isn’t new for us. It’s something we work toward every day. From how we source and roast to the way we serve and ship, each step is shaped by one belief: coffee can and should be a force for good—for people, for communities, and for the planet. That Little Frog Carries a Lot of Weight https://youtu.be/F07xYZ4qIQw?si=xxofhd7SSINbEpD2 Roughly 80% of the coffee we roast comes from Rainforest Alliance Certified farms. That small green frog you’ll spot on our bags? It’s a symbol of something much bigger. It means the coffee was grown using responsible practices—ones that respect the land, support fair pay, and look out for long-term well-being across the supply chain. These standards aren’t just guidelines; they’re verified through independent audits and rooted in sustainability from every angle. But to us, certification isn’t about jumping from farm to farm to check a box. It’s about growing with these partners, investing in relationships, and supporting producers as they work toward these shared goals. You’ll find that little frog on blends like Waverly, Daily, Benchmark, Nightcap Decaf, and a handful of seasonal favorites. It represents more than good coffee—it reflects the values we’re proud to stand behind. Learn more about The Rainforest Alliance Shipping Smarter with POLLAST!C A few years back, we made a shift that’s stuck: every online order now ships in a POLLAST!C mailer. These bags are made entirely from plastic waste collected in coastal communities across Southeast Asia—areas where this kind of waste might otherwise end up in the ocean. It’s a win on multiple fronts: the bags help clean up plastic, support local economies, and come with a lower carbon footprint than typical or even compostable mailers. They’re also recyclable and trackable, which means you can trace their story from collection to delivery. Learn more about POLLAST!C Small Shifts That Add Up Inside our cafes, we keep things simple—but intentional. Grab a ceramic mug instead of a paper cup, or take your used coffee grounds home for your compost bin or garden. Small changes, sure. But over time, they add up. We’re not chasing perfection here. We’re aiming for progress—one cup, one action, one conversation at a time. Check out our Joe ceramics

The sun’s out, and so is our spring-summer menu at Joe Coffee! We’re bringing back warm-weather favorites, including La Newyorkina’s beloved ice cream sandwiches and paletas at select cafes. Founded by James Beard-nominated pastry chef Fany Gerson, La Newyorkina is known for its sweet Mexican desserts, making these treats the perfect way to cool off. Plus, we’re introducing something new: the Orange & Creme Coconut Latte, crafted in collaboration with our friends at Vita Coco and made with their latest innovation, Vita Coco Treats. And don’t miss the Pineapple Coconut Cream, the winning creation from our internal seasonal beverage competition, dreamed up by Cheri French from our Pro Shop cafe in Chelsea. Cheri even stopped by to help us prepare for the launch and share the inside scoop on her latest creation and what she’s been up to. Joe: Hey Cheri! So nice to see you. How long have you been working at Joe now? Cheri: Almost a year! I started in June of last year. J: Nice! Walk me through the inspiration for the Pineapple Coconut Cream. C: I started by imagining what my summer would look like. I had just moved to PLG from Washington Heights, and my commute to the beach went from over two hours to 40 minutes or less. I thought, I’m going to be at the beach every day—what would I want to be drinking? A piña colada! That’s where it started, and it went through a lot of different iterations. J: Did you originally plan for all the variations—matcha, turmeric, espresso? C: No! I bought a bottle of ready-to-use espresso and started testing it at home. After dialing it in, I tried it with matcha and turmeric, and it just happened to be perfect. But that wasn’t really the original intention. J: It’s so versatile! I love that. C: It’d be great for a party—maybe with some Don Q rum. J: Now we’re talking! Working at Pro, what’s your favorite part about this cafe? C: I love that it has its regulars—I even know them by name and their orders. I mostly work Sundays, and there’s one customer, David, who always wears a quaint fedora. He comes in and says, The usual!—which is a cortado for here. We chat about his job. I worked this past Sunday while he was on vacation in Spain. I also love that I get to chat with people attending the educational classes here. They usually buy coffee or equipment afterward. Sometimes, coffee tour groups come in. The guide will mention how the original Waverly location had an iconic bench out front. Making pour-overs for people who really appreciate coffee makes this location feel special. J: That’s what I love about Pro, too! I also love how Roberta curates the guest roaster program. Outside of work, what do you do for fun? C: I love rock climbing and knitting—I’ve been making socks and beanies. I have a dog named Lunch Box, so I do a lot of dog-related stuff. Winter’s been tough, though—I’ve been inside a lot. But generally, my hobbies include camping, hiking, going to the beach, and climbing. J: Love that! Any hiking trips planned this summer? C: I’m debating! There’s a waterfall in Arizona called Havasu. I used to live there, and the reservations have gotten more expensive, but it helps preserve the valley and the tribe. It’s a 13-mile hike into a canyon with a bunch of waterfalls—then 13 miles back out. If I don’t do that, I might do a Grand Canyon rim-to-rim hike. I really want to make that happen this year. J: What’s something you’re excited about in life right now? C: Honestly, coffee has been that for me this past year. I work at Joe because I want to—not because I have to. I love practicing my latte art. I have an espresso machine at home now, so I get to try the guest roasters, dial in my shots, and experiment with different drinks. I’ve also been fermenting cheong, a Korean syrup made by combining fruit and sugar and letting it ferment. I made a blood orange cheong and a strawberry one—the strawberry pairs perfectly with Portrait Coffee’s Triple Double. I make a spritz with it, and it’s so good. J: Ooo! What espresso machine do you have? C: The Ascaso Steel DUO. J: Are spritzes your go-to drink right now? C: Yes! I’m really into them. Outside of that, just having a true New York summer. Winter’s been long, and with each warmer day, I wake up, click my heels, and think, I’m so close to the beach! J: We can all relate to that. What’s the best advice you’ve ever received? C: This is a quote from a dear mentor of mine—though I think they misquoted it a little: Kids of all ages run away to join the circus, but nobody runs away to join Disneyland. It reminds me to prioritize things that fill my cup and bring me joy instead of just doing what I should do. Obviously, everyone has responsibilities—laundry, making the bed, brushing your teeth. But at the end of the day, you’re actively choosing the life you live—unless you decide to do something different. J: Wow, that’s deep. Great visual. This ties into my next question—outside of work, what are three things you can’t live without? C: My boots. I wear them every day—this is actually my second pair of the same ones. My first pair got soaked while rafting in Yosemite and shrank, so I gave them to a friend and bought a new pair. Two would be my dog—she’s almost nine. And the third… maybe it’s corny, but my carabiner for my keys. I lose my keys every time. I found this one at my local hardware store, and it’s been a lifesaver. J: Solid picks—boots, dog, carabiner. C: Ha! Yes, very tactical. J: Thanks for chatting! We’ll be sipping on the Pineapple Coconut Cream all summer long. The Pineapple Coconut Cream is now available for a limited time at all Joe Coffee cafes. Sign up for the Joe Coffee loyalty app and enjoy a discount on your first one!

Our journey began with a simple goal: to become a more intentional, values-driven company. As we focused on sourcing more transparent and ethical coffees, we naturally found ourselves supporting more women producers—because supporting those who are making a difference is at the heart of what we do. This led to the creation of The Village. Women make up 70% of the labor in fieldwork and harvesting but only own 20-30% of coffee farms. The Village celebrates women in coffee, featuring seasonally rotating selections from female producers and cooperatives, shining a light on this gender gap—and working to close it. Research shows that investing in women strengthens the entire coffee industry—women are more likely to reinvest their earnings into their families, businesses, and communities. When women farmers gain better access to decision-making and global markets, the quality of coffee improves too. But before The Village became a reality, we had to start from within. We wanted to ensure our values were reflected in every corner of Joe, inside and out. Thanks to our VP of Coffee, Amaris Gutierrez-Ray, that work began in 2018—and it’s been growing ever since. 2018 — Research for the Women in Coffee Project begins, focusing on gender equity in coffee-growing regions. The Coffee Strategy Team (CST) is formed to build a sustainable, values-driven coffee program. 2019 — The CST establishes a vision, mission, and set of values for the coffee program. Joe Coffee releases Rwanda Ejo Heza with the Women in Coffee logo, officially supporting women producers. Joe also hosts the first Women in Coffee Project panel, supporting fundraising efforts to bring Andrea Rubí to the event and purchasing coffee from her. 2020 — The CST introduces a Values Matrix for new coffee purchases, emphasizing ethics and collaboration. Joe Coffee releases the second Rwanda Ejo Heza, continuing to support gender equity amid the pandemic. The company establishes an Anti-Racism Committee and integrates anti-bias training and equity measures. 2021 — Joe Coffee partners with a long-term collaborator, a mother-daughter farm in the Guatemala San José region, to actively promote gender equity within an existing relationship, reflecting Joe Coffee’s values and putting the values matrix into action. 2022 — Joe Coffee introduces a Code of Conduct for gender equity across the business. The launch of Illari Tamaya, a Peruvian coffee from a group of Quechua women, gives Joe the opportunity to deepen our understanding of entrepreneurship, particularly how women navigate business ownership, ensuring sustainable income while supporting each other. We also engage in meaningful discussions with these women during the pandemic through Caravela. 2023 — Joe Coffee introduces Kenyan coffees in partnership with Vava Angwenyi, supporting women-grown coffees. This year also marks the launch of Joe’s first virtual mentorship program, a six-month initiative for baristas and students in Kenya, focusing on key aspects of running a retail business and fostering a mutual learning experience. Additionally, the Ethical Business Council (EBC) is formed to uphold integrity, equity, and transparency across all roles. 2024 — Joe Coffee sponsors a trip to the Women-Powered Coffee Summit in Veracruz, Mexico, inviting women across the company to submit for a chance to attend. Selected individuals participate in the summit, which connects smallholder women coffee farmers with industry leaders across multiple countries to strengthen a sustainable coffee supply chain. 2025 — The EBC drafts a formal statement for the Joe Coffee website, reaffirming our commitment to accountability in line with our Gender & Equity Statement. The statement’s focus is on closing the gender gap in every aspect of our operations and embedding gender equity throughout the company. Right now, The Village features Miriam Florence Aguirre Wyld de Urruela and Florence Aguirre de Fanjul from Antigua, Guatemala. Over the past two years, we’ve had the honor of working with remarkable women producers, including Rubí Sisters, Turihamwe Women’s Group, Ejo Heza Cooperative, Kapkiyai Farmers Cooperative Society Women’s Group, and the Mapendo Women’s Group. Each brings a unique story to The Village, and we’re here to celebrate their contributions. One of the best ways to experience the work of these incredible women producers is by subscribing to The Village—ensuring you don’t miss out on any of the new selections as they’re released. Thank you for being a part of this movement and helping us create tangible, positive change for women in coffee worldwide.

We like to think of coffee as more than just a drink—it’s a connection. A connection to the people who grow it, the communities that nurture it, and the environment that makes it all possible. That’s why we’re committed to doing business in a way that respects everyone in the coffee supply chain, from farm to cup. It’s a responsibility we take seriously, and it’s what led us to develop a Code of Conduct that keeps us accountable to our values, like equity, transparency, and sustainability. But coffee isn’t the only way we can make a difference. That’s why we’re thrilled to partner with Omanhene, a brand that’s rewriting the rules for how cocoa is sourced. Omanhene makes sure the value of cocoa stays where it belongs—within the communities that grow it. By sourcing ethically produced cocoa and implementing traceable systems, they connect customers directly with farmers. Their focus is on supporting farmers, prioritizing fairness, and driving positive change from the ground up. Sound familiar? This is exactly the kind of relationship we want to invest in. To dive deeper, we sat down with Steven Wallace, Omanhene’s founder, to chat about how the cocoa industry has changed, the challenges of building equity in agriculture, and some exciting innovations that are coming in 2025 to connect farmers and consumers in a whole new way. What do you think has changed in the social equity landscape in cocoa supply streams since the day you started? I started Omanhene in 1991, nearly 34 years ago. Since then, the concept of social equity – and the articulation of a competitive value proposition framed around social equity – has evolved. It’s become more nuanced, intentional and thoughtful. Indeed, in 1991, the concept was novel, and the nomenclature far less particular. Customers often conflated notions of single origin, manufactured at origin, fair trade, direct trade and value chain re-imagination. While it is satisfying to be one of the first movers in what might be called the commercial social equity space, we had to invest quite a bit (more than we could really afford, in retrospect) in educating potential customers about value chains in general and the cocoa value chain in particular. Note that the coffee value chain differs significantly from the cocoa value chain especially when it comes to trying to improve the economic climate for farmers. You can’t credibly add value by roasting a coffee bean in Tanzania and then trying to serve it in Brooklyn; the market demands that you roast your coffee beans very close in time and geography to your customer who wants a freshly brewed mocha. By contrast, with cocoa, you can ferment, sun dry, roast and extract cocoa liquor, butter and cake at origin without sacrificing freshness. What’s more, roasting the cocoa beans at origin means you capture additional value at origin and improve the flavor, aroma and overall freshness of the cocoa powder we use to make Omanhene Hot Cocoa Mix. So, the coffee and cocoa value chains present different challenges for those of us concerned with social equity. But thoughtful participants in both the coffee and cocoa sectors are trying to do the same thing: capture increased value for farmers occupying the lowest rungs of agricultural value chains. It’s just that the solutions for “capturing value at origin” are not one-size-fits-all propositions. If you could tell a barista face to face "One thing you need to know to convey value to customers" what would you say? I’d ask the question, “Where does good chocolate come from?” Most people answer “Switzerland” or “Belgium”. I then ask, “How many cocoa trees do you think grow in Zurich?” The answer, of course, is zero. This is the problem. How did the cocoa value chain get so skewed in favor of Europe at the expense of origin players? The global chocolate market is valued at upwards of $130 billion – and only 6 percent goes to farmers in origin countries. The remaining 94% or over $122 billion remains in the hands of processors and retailers most of whom are located far from the farms that grow the cocoa. Omanhene set out 34 years ago to work some value chain jiu-jitsu in an effort to recapture value at origin. What are you most looking forward to in 2025? This coming year we’ll test our EcoWise “Direct Connect” platform with Joe Coffee as our inaugural customer. We’ve invested in first mile traceability and a digital payment platform such that we can guarantee transparency from a customer’s mocha or hot cocoa to the farmer who grew the beans that produced the cocoa in that customer’s cup. What’s more, the farmer can thank you for buying your beverage at Joe Coffee and you can thank the farmer for growing the cocoa that warms your belly. You can even send a tip with a tap of your phone or by rounding up when you pay for your beverage. And our platform allows you to see how much tip money is actually received in the farmer’s digital wallet so there is full transparency and accountability. A 3-cent tip would double the income of an average West African cocoa farmer and transform their family and the local economy. But more importantly, I’m excited by the fact that we’ll bring people together from across the world. Farmers and consumers will communicate directly and in so doing, we can make the world a smaller, safer, and more just place. Join us on February 13th from 7:00 PM to 9:00 PM for Seed to Cup: Chocolate Supply Stream, a class led by Steve. Open to the public, this session explores the humanitarian issues within the cocoa industry and highlights how ethical sourcing ties into running Joe. Tickets are now available on our website —reserve yours today! Looking for other ways to contribute? For the month of February, we’ll be running a round-up campaign in all of our cafes, where customers can round up their totals to make a donation directly supporting cocoa farms in Ghana. This initiative helps our community contribute to sustainable farming practices and support farmers in the region.

A few years ago, we launched our seasonal beverage contest—a chance for the experts behind the bar, cafe baristas and managers, to showcase their creativity and gain firsthand experience in product development here at Joe. This contest invites them to brainstorm, develop, and compete to craft the next standout drink for our seasonal menu. The latest winner emerged from our Bryant Park cafe, a small but mighty kiosk tucked away in the southwest corner of the park on 41st Street. Crafted by barista Makenzie Sandoval, the Banana Bread Latte is a cozy creation that blends banana, praline, brown sugar, and a dash of cinnamon-nutmeg spice creating the ultimate nostalgic aroma of freshly baked banana bread—sweet, spiced, and topped with a perfect crumble. Plus, it pairs perfectly with espresso or matcha! We’re so excited to bring Makenzie’s creation to you and hope you love it as much as we do. After a recent shift at the cafe, we caught up with Makenzie to learn more about the inspiration behind the drink and what’s been happening in her life lately. JOE: Hey Makenzie! Nice to see you. How long have you worked at Joe for now? MACKENZIE: Since March 2023! J: What do you love about working at the Bryant Park cafe? M: Building connections with our regulars. I love getting to know their preferences and hearing their stories. It’s also amazing to meet people from all over the world, especially with so many tourists passing through. And, of course, being surrounded by the iconic Bryant Park adds to the fun every day. J: What was the inspiration behind the Banana Bread Latte? M: The inspiration behind the Banana Bread Latte came from countless cozy afternoons with my roommates, baking banana bread together. The aroma of the bread would fill our kitchen so I wondered how it would taste in drink form. That curiosity led to creating a latte that captures the warmth and flavor of banana bread to fill my satisfaction. J: What’s the best advice you’ve ever received? M: Just go for it, even if the outcome isn’t what you expected. At least you’ll have tried, and you’ll gain experience, confidence, and valuable lessons along the way. J: That’s great advice, thanks for taking the time to chat! We’ll be sippin’ on the Banana Bread Latte all season long. Banana Bread Latte is now available for a limited time at all Joe Coffee cafes. Sign up for the Joe Coffee loyalty app and enjoy a discount on your first one!

Well friends, 2025 is officially here. The festive decorations are coming down, the office buzz is back, and kids are settling into their routines. Maybe you’re embracing a resolution or two. If your holiday season was anything like ours, you’re probably ready to reset—and Dry January might just be calling your name. But around here, dry never means dull. We’ve rounded up some of our team’s favorite drink recipes featuring our cult classic Cold Brew and Ready to use Espresso—perfect for spritzes, tonics, and sodas, no alcohol required. Sip them at 9am, 9pm, or anytime in between! Coconut Espresso Soda Ingredients: 125g Coco Rico Coconut Soda 2g lime juice 1 oz Ready to use Espresso 15g sweetened condensed coconut milk 1 oz simple syrup Recipe: Pour Coco Rico Coconut Soda over a glass of ice, then add simple syrup, lime juice, and sweetened condensed coconut milk. Mix until well blended, and top with Ready to use Espresso. Hibiscus Espresso Soda Ingredients: 2 oz hibiscus tea 1 tbsp honey 1 oz Ready to use Espresso 4 oz sparkling water Recipe: Pour sparkling water over a glass of ice, then add hibiscus tea. In a separate container, mix freshly Ready to use Espresso and honey until the honey dissolves, then pour the espresso mixture over the top. Lemon Espresso Soda Ingredients: 6 oz Lemon Spindrift 1 oz vanilla syrup 1.5 oz Ready to use Espresso Recipe: Pour a Lemon Spindrift over a glass of ice, add vanilla syrup, and top with Ready to use Espresso. Sparkling Cherry Orangeade Ingredients: 1 oz grenadine 1 orange 1 oz Ready to use Espresso 1 oz simple syrup 4 oz sparkling water Recipe: Fill a cup with ice, then add sparkling water, simple syrup, grenadine, and Ready to use Espresso. Squeeze the juice of half an orange into the drink and garnish with an orange slice. Ready to use Espresso is now available for purchase online and in select cafes. Coldstretto® and the Coldstretto™ logo are trademarks of BKON LLC.

The roastery & production team have been hard at work, curating a gift guide packed with seasonal coffees, must-have brew gear, and all the little extras to make this season shine. Whether you’re shopping for the coffee lover who’s always brewing up something new or the one who simply loves a cozy cup, we’ve got the perfect pick to spread the holiday cheer—Joe Coffee style. For the DIY Coffee Chemist This is for the friend (or family member) who’s always trying out the latest recipe going around on TikTok or Instagram—remember the viral whipped coffee craze? They’re constantly crafting tasty concoctions at home or recreating that one unforgettable drink from years ago. Our Ready to use Espresso and Specialty Instant Coffee are absolute game-changers, opening up endless possibilities for DIY lattes, baking, cocktails, mocktails, and beyond. Stocking Stuffers As stockings make their way from storage to the mantle, here are our picks for the best little joys to fill them with this holiday season. For the loved one who’s always stopping at the cafe on their way to work, treat them to a week’s worth of coffee with a cafe gift card. Shopping for someone constantly on the go? A box of Specialty Instant Coffee is the perfect way to guarantee a great cup of Joe, no matter where they are. And don’t forget—our seasonal Rockefeller coffee is now available in a 6 oz bag—making it the ideal companion for a cozy home brew. For the Specialty Coffee Connoisseur Light roast lovers are always on the hunt for fresh flavors to brighten their palates—fruity, floral, and light-bodied. We’ve built strong partnerships with the producers we work with to bring you some of the finest offerings available. The Village celebrates the role of women in coffee and features seasonally rotating beans, currently from Burundi. La Familia Guarnizo, a bright and light-bodied selection, was grown by a special group of El Paraiso’s member farmers: the Guarnizo family. Plus, our Roaster’s Choice Set showcases what we are currently brewing and most excited about. For the Can’t-Pick-Just-One Crew Shopping for that indecisive friend who can never make up their mind? This one’s for them. Whether they’re in the mood for a rich, chocolatey black cold brew or a slightly sweetened Honey Oat Latte, a combo pack will keep them satisfied and caffeinated. Can’t decide if they want hot or iced? The 12 oz Miir Travel Tumbler has them covered, keeping drinks perfectly hot or cold during their office commute. And when they’re unsure which coffee to choose, our Signature Coffee Set—packed with our most popular roasts—keeps things fresh, fun, and never boring. For the at Home Barista It’s no secret that baristas truly make the world go round. If you’ve got a barista at home or a friend perfecting their pour-over skills, surprise them with the sleek Hario V60 #2 Ceramic Dripper to elevate their morning brew. Or take their coffee journey to the next level with an Espresso Workshop Class at our Pro Shop lab here in the City. Not sure what they love most? The Daily Gift Set is a thoughtful, well-rounded option, featuring a classic Joe mug and our best-selling house coffee brewed daily in our cafes.

We’re proud to support our New York City community, and partnering with Edenesque allows us to do just that. Much like Joe Coffee, Edenesque approaches food and beverage with love, intention, and a deep commitment to nourishing not just our bodies, but also the communities and environments we care about. From nutrient-rich ingredients sourced from New York farms to production and fulfillment across New York State, Edenesque embodies a sustainable, community-focused approach. In this Q&A, we sit down with founder Leslie Woodward, a Le Cordon Bleu-trained chef, to learn more about her journey, her passion for crafting high-quality, sustainable foods, and how Edenesque uplifts those around them through innovative, plant-based dairy alternatives. Edenesque is all about nourishing people and the planet. What inspired you to blend your culinary expertise with such a powerful mission for sustainability? Combining culinary expertise with a commitment to sustainability was a natural progression for me. Food is foundational to health, culture, and the environment, and I believe that what we consume should not only taste good but also contribute positively to our world. With Edenesque, I wanted to craft plant-based dairy products that prioritize whole ingredients and support local farmers, making it possible to nourish people while protecting our planet. As a Black woman, chef, and business owner, your journey has given you a unique perspective. How have those experiences shaped Edenesque and the way you approach your work today? My journey as a Black woman, chef, and entrepreneur has profoundly shaped Edenesque's mission and vision. These experiences drive my commitment to tackling food insecurity and advocating for sustainable food systems, while ensuring our brand embodies transparency, resilience, and accessibility. I’ve been shaped by both adversity and the unwavering support of my community—especially my grandmother and Bishop Jackie McCullough, a minister who visited our church. Their love and guidance were lifelines during difficult times, empowering me to find strength and resilience. That care inspired me to pay it forward, to be a source of light for others facing challenges. Becoming a Le Cordon Bleu-trained chef has given me a powerful way to nourish others, and through Edenesque, I aim to extend this impact further. My goal is to create a company that not only produces high-quality, sustainable food but also nourishes communities and uplifts those around us. With over two decades of experience, how has your background in fine dining and nutrition influenced the way you create your plant-based milks? My background in fine dining taught me to respect ingredients and craftsmanship. This experience, combined with my knowledge of nutrition, guides me in creating products that balance taste and health. Every Edenesque product reflects a commitment to quality and nourishment, crafted with whole ingredients that provide genuine flavor and nutritional benefits. Your culinary background spans from high-end kitchens to holistic nutrition. How do you balance indulgence with nutrition in the plant-based milks you create? Balancing indulgence and nutrition is at the heart of Edenesque. I want our plant-based milks to feel luxurious yet nourishing. We focus on high-quality, nutrient-rich ingredients that not only taste indulgent but also support well-being. It’s about creating flavors and textures that feel like a treat without compromising health. You work closely with local, sustainable farms in New York. How do you go about choosing your partners, and why is supporting local farmers such a big part of your vision? Choosing local, sustainable farms is key to creating high-quality, responsibly sourced products. We partner with farmers who share our commitment to ethical and environmentally friendly practices. Supporting local farmers helps reduce our carbon footprint and strengthens the regional economy, aligning with Edenesque’s values of community and sustainability. Edenesque’s focus on whole ingredients—without fillers or preservatives—really sets you apart. Why is this commitment to clean, transparent food so important to you? Transparency in food is crucial. I believe that what you see is what you should get. At Edenesque, we’re committed to providing products that are free from cane sugar, fillers and preservatives, allowing the natural ingredients to shine. This dedication to clean food reflects our respect for the consumer and our responsibility to provide truly nourishing options. Your Food Insecurity Initiative is such an important part of Edenesque’s mission. Can you tell us how this program came about and how it’s making a difference in the community? The Edenesque Food Insecurity Initiative™ emerged from a commitment to support communities facing food scarcity due to challenges like unemployment, illness, and economic instability. We recognize that access to nutritious food is essential for fostering resilience and dignity. Through partnerships with local farmers, agencies, and community programs, such as Greater Hudson Promise Neighborhood and Columbia County Recovery Kitchen, the initiative increases food availability and eliminates barriers to access. By collaborating with organizations aligned with our mission, we’re able to provide nourishing, high-quality foods that address immediate needs while also building long-term solutions for food justice. You’ve grown from selling at farmers’ markets to being on the shelves of Whole Foods and now all 24 of our cafes. How has that journey been for you, and what excites you most about partnering with Joe Coffee? The journey has been incredibly rewarding. Moving from farmers’ markets, to partnering with brands like Joe Coffee allows us to reach a broader audience while staying true to our roots. I’m thrilled that Edenesque can now be part of so many daily routines, offering people a wholesome, plant-based option in their morning coffee or afternoon pick-me-up. For other aspiring entrepreneurs looking to build something with purpose, like Edenesque, what’s the best piece of advice you’d give them? First, don’t give up. Keep putting one foot in front of the other, even when things seem bleak. I would tell them to stay true to their values and mission. Building something with purpose isn’t easy, but it’s incredibly fulfilling. Surround yourself with partners and team members who believe in your vision, and remember that every challenge is an opportunity to learn and grow. — Now available in all 24 of our cafes, Edenesque’s chef-crafted oat milk brings a new level of care and quality to every cup—made with nutrient-rich ingredients from New York farms and locally produced to support a sustainable future. Experience the goodness of Edenesque at Joe Coffee, where nourishing yourself and the community go hand in hand. Learn More About Edenesque Images Curiosity of Edenesque