Daily Archives: May 28, 2014

What We’re Diggin’ On May 28th

| May 28, 2014

oKJTQ

Happy summer—OK, almost.

With warmer weather here, it seems like everyone is stoked about being outside and doing as much as they can around beaches, boats and brews.

And as we give you every week, us Vita folks are no different, with a lot of us doing what we can to see the sun as the days get longer and longer.

But that’s not all we have going on, as you’ll see with some of the other things that people are diggin’ this week.

Alicia Basinger, Manager, Fremont: “I’m diggin’ Screamin’ Jay Hawkins and his original track, “I Put A Spell On You,” while making sweet little macchiatos. This must be played on full blast!”

Chrissy Nolan, Wholesale Representative: “I’m diggin’ on hikes in Eastern Washington. The wildflowers are amazing. Also, Sunday afternoons at the Seattle Art Museum.”

Skyler Locatelli, Sales Rep: “I’m always diggin’ for vinyl. Luckily, Vita HQ is close to everyday music, Zion’s Gate and Wall of Sound! Hear what My latest finds June 7th at The Comet.”

Allison Hardy, Manager, Phinney Ridge: “I’m diggin’ Bluebird’s horchata flavored ice cream, learning to dance like a robot, my Prana Vinyasa yoga class at Sutra Yoga and the sun! Did I mention how much I love the sun?”

Charlie Holloway, Portland, Sales Manager: “I’m diggin’ Toddy on tap at the Red Star Tavern. Can’t wait to see what type of happy hour pick me up they’re serving next.”

Ross Beamish, Training Supervisor: “I’m diggin’ on getting ready to make Chicha de Jora, a corn beer. Traditionally, the maize in this Peruvian ale is chewed first and an enzyme in the saliva converts the starch to fermentable sugars. If anyone wants to try one, I’ll be making mine spit free.”

Daniel Shewmaker, Green Coffee Buyer: “I’m diggin’ radishes, morels and rhubarb.”

Reese Umbaugh, Manager, Capitol Hill: “I’m diggin’ on the new Roisin Murphy EP, Mi Senti. Minimal Italian-pop at its finest—in heavy rotation at the Capitol Hill café.”

David Hong, Account Receivables: “I’m diggin’ on the sun rays…getting to eat my lunch on the roof of the Roaster and later ripping down the street in my Ranchero into the sunset.”

Derek Kavan, Customer Service Manager: “I’m diggin’ on Wilson’s Warblers. They winter in Central American coffee farms and summer in Washington state—That’s the life! I just saw one this past weekend at Point Defiance Park. Stunning!”

Max McLoughlin, Graphic Designer: “I’m diggin’ the sun lately. The excess Vitamin D is really super.”

Sarah Ilgenfritz, Human Resources Coordinator: “I’m diggin’ the chance to dig into some Bourbon and Bones fried chicken tonight for my hubby’s bday dinner! #nomnom”

Arseny Knyazev, Coffee Roaster: “I’m diggin’ shiny things.”

Allison Campbell, Portland Retail Manager: “I’m diggin’ the employee art show at Alberta! Each barista has hung a few pieces, ranging from oils paintings, water color, large scale charcoal drawings and colored pencil renditions of old books covers. It’s really quite amazing to see how many of our employees are so uniquely talented! Customers are diggin’ it too!

Sarah Lane, Marketing Intern: “I’m always diggin’ to go boxing after work. The Seattle Boxing Gym is my home away from home. It’s a great way to meet new people, work out and let out any stress!

Something You Need this Week: Caffe Vita Gold Short Sleeve—Warmer weather calls for shorter sleeves. (Buy Here)

shortsleeve

Caffe Vita Is One of the Best Places in the World

| May 28, 2014

IMG_2780

Yep, you read that correctly—Caffe Vita is one of the best places on the planet for a cup of coffee.

Thanks to GoVisitCostaRica.com, we were featured with other coffee companies in various countries as one of the greatest, as they specifically like our big flavor and the Public Brewing School that allows customers an insider’s view of the methods behind our madness.

The best part about this for you? We’re in a number of different locations in Seattle, Portland, Los Angeles and New York City, so you can stop in and see for yourself why we’re so damn good—and you don’t even need to bring your passport to go through Customs to enjoy it.