12 oz 

"In 2002 we launched The Black Drop Coffeehouse in downtown Bellingham with little more than a few nickels rubbed together and a whole lot of elbow grease.

Over the years, we've learned how much we didn’t know – we became obsessed with community, relationships, coffee, quality, and freshness. We learned how to develop a café culture, hiring staff that we treated like family, and explored the most exacting standards of drink preparation – those embraced by the Specialty Coffee Association of America and the United States Barista Championship. We imbued our staff with these standards and focused on drink-making quality.

Soon thereafter it became clear that the ultimate way to control coffee quality and freshness was to purchase and roast all our own beans. In 2006, we launched Maniac Roasting as way to complement the Black Drop’s vision and enhance our commitment to quality." - Mania Roasting

16 oz Apple Cider Vinegar

"Our deep gold apple cider vinegar is made with whole, juicy, organic Washington State apples. Apple State Vinegar has 6% acidity and is never diluted which makes it 20% stronger than other brands.

Bursting with fresh apple flavor, our vinegar is packed with a seriously powerful living culture, the Mother of vinegar. The fresh off of the farm flavor is thanks to our dedicated Washington State organic farmers.

Inspired by our struggling resident orca whales, we give 6% of our profits to help preserve and restore clean ocean habitats. Our mission Is to inspire people to care about our marine ecosystem and the health of its wildlife. Thank you for supporting these goals." - Apple State Vinegar 

16 oz Jar

"So, why Pangea?  Well, Pangea was the name given to the last known supercontinent, but is to us a symbol of a connectedness to other cultures, food and people alike.  It is about being more connected to our community, our local farmers, our food and understanding the impact when we do.  Whenever we buy locally grown or locally produced products we are helping to build a stronger local economy.   When we grow our own produce or check out our local farms we better appreciate the quality and love that goes into the labor. 

Bacteria and food cultures have been preserved, shared and often coveted.  Most countries have a history of fermented foods and almost all of these have maintained some as a staple in their diets.  Rich in history and rich in benefits, we aim to explore, to share, and to educate others on the traditions and flavors of fermented food." - Pangea Ferments