What Would George Brew?

Picture this: November 1799, Mount Vernon. George Washington stands on his estate, examining a gift that would become part of his daily ritual—Arabica coffee plants from his grandson-in-law, Thomas Law. These weren't just decorative specimens. They represented something deeper: a connection to a beverage that had fueled a nation's birth and would become woven into the fabric of American identity.

But to understand what George would brew, we need to travel back further—to the origins of the beans themselves and the journey that brought them to American shores.

The Mocha Connection

When you sip GEORGE, you're tasting history in every note. The coffee that found its way to colonial America came primarily from the legendary port of Mocha in Yemen. Yes, that Mocha—the Red Sea trading hub that gave its name to the chocolate-like qualities we still associate with fine coffee today. According to Washington's own ledgers, he imported 150 pounds of beans from this very port in November 1799. These weren't just any beans; they were prized Mocha Arabica, known for their distinctive flavor profile that included hints of chocolate and subtle complexity.

The journey these beans took was remarkable. Grown in the highland terraces of Yemen, they traveled by caravan to the port, then by ship across dangerous waters, past British blockades, finally arriving at American docks. Each bean carried not just caffeine, but the taste of independence itself.

Here's what makes this history particularly fascinating: Yemen had a virtual monopoly on coffee production for over 150 years. The Ottomans who controlled the region went to extraordinary lengths to protect their treasure, even boiling or partially roasting beans before export to prevent other nations from growing their own. But eventually, that monopoly broke, and coffee spread across the globe—including to the Caribbean and South America, where Washington would later source beans through trade with the West Indies.

A Flavor Profile Ahead of Its Time

The tasting notes in GEORGE coffee—molasses, toasted almond, mocha (those hints of chocolate), and heirloom citrus—aren't random selections. They're echoes of the very flavors that would have danced across Washington's palate as he enjoyed his morning brew at Mount Vernon.

Colonial-era coffee drinkers appreciated these complex notes because they understood quality. Coffee preparation in the Washington household was no casual affair. Enslaved workers at Mount Vernon used specialized "coffee toasters" placed directly in front of the kitchen fire, carefully roasting beans to perfection. Then came the hand-grinding process, turning those roasted beans into grounds ready for brewing. This labor-intensive method wasn't about convenience—it was about craftsmanship, about extracting every nuanced flavor from beans that had traveled halfway around the world.

The molasses notes in GEORGE would have resonated with colonial tastes in particular. Molasses was a staple sweetener, often added to coffee when sugar was scarce or too expensive. But beyond being an additive, molasses was part of the flavor memory of the era—present in everything from rum to baked goods. Finding those natural molasses undertones in premium coffee would have been a mark of exceptional quality.

The toasted almond character speaks to the roasting technique itself. Those open-fire roasters at Mount Vernon produced a different heat profile than modern equipment, often bringing out nutty, caramelized flavors that modern coffee lovers are rediscovering through small-batch roasting methods. The chocolate or mocha notes? Those came directly from those prized Yemeni beans, the same characteristic that gave the port city its lasting fame.

And the heirloom citrus? This is where it gets truly interesting. The finest Arabica beans from the highlands—whether from Yemen, the Caribbean, or later from South American sources—developed bright, complex citrus notes when properly processed and roasted. These top notes would cut through the heavier flavors, creating balance and drinkability that kept coffee lovers coming back cup after cup.

From Colonial Kitchen to Modern Cup

What Washington brewed wasn't just sustenance. It was a statement. After the events of 1773, when patriots dumped British tea into Boston Harbor, coffee consumption soared across the colonies. It became the drink of choice for those who supported independence—a small but meaningful act of defiance against British rule.

Washington himself was known as a fervent coffee drinker. He ensured his troops received regular supplies during the war, understanding that coffee provided more than just alertness—it offered comfort, camaraderie, and a moment of normalcy amid chaos. Stories suggest he carried his own supply of beans during military campaigns, never willing to face a morning without his brew.

When Martha Washington hosted her famous levees at Mount Vernon following George's presidency, coffee was served alongside cakes and candied sweets during the winter season. These weren't casual gatherings. They were social events where coffee played a central role, poured from silver pots into delicate china cups, each sip a conversation starter among guests who shaped the young nation.

The Art of Selection

So what would George brew today? The answer lies in understanding what he valued then: quality over quantity, craftsmanship over convenience, and flavor that told a story.

GEORGE coffee honors this legacy through careful bean selection and small-batch roasting by elite master roasters in the U.S. Every Specialty Grade Coffee bean is lab-tested to ensure it meets the highest standards—the kind of attention to detail that Washington himself would have appreciated. These aren't mass-market beans destined for supermarket shelves. They're sustainably sourced, designed and packaged in the USA, representing the same commitment to excellence that Washington brought to everything he touched.

The choice of Arabica beans connects directly to that original Mount Vernon coffee plant—the species that Washington himself cultivated. While modern GEORGE sources from optimal growing regions rather than a backyard garden, the dedication to Arabica's superior flavor profile remains constant. This is the coffee variety that conquered the world, spreading from Ethiopian forests to Yemeni highlands to Caribbean plantations, and it's the only variety worthy of the name GEORGE.

A Toast to Tradition

As America celebrates its 250th Semiquincentennial, there's something poetic about raising a cup of GEORGE. You're not just drinking coffee; you're participating in a tradition that predates the nation itself. Every note of molasses recalls the trade routes that connected the colonies to the wider world. Each hint of toasted almond echoes the careful roasting done by hand in colonial kitchens. The mocha undertones tie directly back to those Yemeni beans that first captured Washington's attention. And those bright citrus top notes? They're the same complexity that made coffee special enough to replace tea as America's beverage of choice.

What would George brew? He'd brew something that honored the past while embracing the future. He'd choose beans selected for quality, roasted with expertise, and prepared with care. He'd brew a coffee that tasted like independence, like craftsmanship, like home.

He'd brew GEORGE.

Whether you're starting your morning, gathering with friends, or simply taking a moment to appreciate the finer things in life, GEORGE offers more than caffeine—it offers connection. Connection to history, to quality, to the values that built a nation. From the highlands where these beans grow to the skilled roasters who perfect them, from the first sip to the last, GEORGE is coffee that understands its heritage and honors it with every cup.

Because the perfect cup is the one you share.Available in regular, decaf, and pods—because everyone deserves to enjoy a cup of GEORGE.