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by Maxim Vershinin

Roaster/Retailer Profiles

Categories: 2014, NovemberTags: , , , , , , , , , , , , , , , , , , , Author:

It all started in 1992 when Paul Odom took a dif­fer­ent direc­tion from his family’s bev­er­age busi­ness and founded Fonté Coffee Roaster just as the cof­fee boom was about to explode in Seattle, Washington. While spe­cialty cof­fee was just becom­ing more pop­u­lar with con­sumers, Odom saw a void in the hos­pi­tal­ity mar­ket for a high-end prod­uct, notic­ing a lag in excep­tional qual­ity and ser­vice to chefs, restau­ra­teurs and hoteliers.

At age 22, just out of col­lege, Odom made it his mis­sion to cre­ate the finest cof­fee and espresso blends in the world by set­ting the strictest stan­dards in prod­uct devel­op­ment and deliv­ery. He pro­cured the best roast­ing and pro­cess­ing equip­ment, part­nered with arguably the most tal­ented mas­ter roaster in the indus­try, built a sales team with expe­ri­ence in pre­mium cof­fee and estab­lished a busi­ness to ser­vice this untapped market.

Today, Odom over­sees a rig­or­ous daily roast­ing sched­ule, a sales force on both coasts and a qual­ity con­trol pro­gram that main­tains the high­est stan­dards of ser­vice to its top-tier clien­tele. Odom also launched Fonté’s online busi­ness and down­town café to ser­vice a ris­ing demand for its cof­fee prod­ucts in the con­sumer market.

Odom’s right hand man, Steve Smith, has a dis­tin­guished career in roast­ing cof­fee span­ning over three decades. He is an indus­try vet­eran and con­sid­ered an expert by many in the cof­fee trade. Beginning in 1979, Smith worked for Starbucks and was one of the first roast­ers ever trained under the three orig­i­nal own­ers of the com­pany. He was the first roaster to earn the title of Master Roaster and was respon­si­ble for all aspects of the roast­ing process. In 1992 Smith dis­cov­ered a like-minded enthu­si­ast for small batch, arti­san cof­fee in Fonté Coffee Roaster founder Paul Odom and joined forces as the company’s mas­ter roaster.

Smith’s pro­duc­tion phi­los­o­phy is that of a cof­fee purist – his tech­niques adhere to the strictest stan­dards and work to main­tain the integrity of the cof­fee fla­vor dur­ing the roast­ing process. Smith is respon­si­ble for every aspect of cof­fee production.

He hand-selects each season’s best green cof­fee from all over the globe, and reviews farms’ har­vest­ing prac­tices, from Papua New Guinea to Ethiopia to Guatemala (he notes, his col­lege Spanish degree did come in handy). He feels single-origin cof­fees are lay­ing the foun­da­tion for a more mature appre­ci­a­tion of refined cof­fee fla­vor profiles.

At Fonté, he holds reg­u­lar cup­pings with owner Paul Odom to study fla­vor pro­files from var­i­ous regions and to cre­ate a plan for the devel­op­ment of Fonté’s pro­pri­etary blends. He also over­sees a rig­or­ous pro­duc­tion sched­ule based on a daily roast-to-order sys­tem, ship­ping out cof­fee to clients within 24 hours of roast­ing, always mak­ing sure that Fonté deliv­ers the fresh­est prod­uct pos­si­ble. He also man­ages the tea pro­gram, which includes import­ing a vari­ety of exotic teas, super­vis­ing blend­ing and devel­op­ing new exclu­sive blends.

I had a brief inter­view with mas­ter roaster Steve, who was kind enough to answer some questions:

V. How did you get involved with Fonté?
S. My involve­ment with Fonté began when I met Paul, the founder, at a small short-lived cof­fee com­pany where I ran the cof­fee pro­gram. Paul was inter­ested in buy­ing some of that company’s pro­duc­tion equip­ment to sup­port a set of retail stores he had begun open­ing and he hap­pened into our office at a time when I was cup­ping sev­eral sam­ples. I invited him to join me in the cup­ping, and as we talked I began to appre­ci­ate the scope and depth of Paul’s plans such that I was very pleased when he offered me an oppor­tu­nity to par­tic­i­pate in what became Fonté Coffee Roaster.

V. Please describe Fonté’s phi­los­o­phy and unique­ness in just a few words, and elab­o­rate on each?
S. Ours is a phi­los­o­phy of excel­lence within con­text. Fonté is look­ing to share a very per­sonal expe­ri­ence of appre­ci­a­tion for vivid and fleet­ing cof­fee fla­vors in vir­tu­ally any con­text in which cof­fee is taken. And this under­scores the unique­ness of Fonté: we are capa­ble of pro­vid­ing an excel­lent cof­fee in any con­text, whether it be an exotic sin­gle ori­gin espresso, a 6 gal­lon urn at a ban­quet or a cold brew martini.

V. You have been in busi­ness for a really long time now (how long exactly?) what has changed over the past sev­eral years (in the indus­try over­all and the men­tal­ity of the con­sumer)?
S. We started in 1992. During the years we’ve been in busi­ness, growth has been the over-arching big deal, and the result has been that there is more of every­thing: more top qual­ity cof­fee, more peo­ple par­tic­i­pat­ing in the busi­ness, more inter­est and venues for spe­cialty cof­fee. There is also more silli­ness, more mis­un­der­stand­ing and dog­ma­tism, and more pre­tenses. It’s a pretty col­or­ful business.

V. Being both a suc­cess­ful roaster and a retailer, how do you man­age not to com­pete with your cus­tomers? I guess mainly the ques­tion con­cerns Seattle, or other cities as well?
S. Our retail pres­ence is so small as to not threaten our whole­sale cus­tomers. I think they appre­ci­ate the fact that we share an inti­mate under­stand­ing of what being a suc­cess­ful retailer entails.

V. What makes you one of the lead­ers in the indus­try as of today?
S. Our deter­mi­na­tion to con­tinue to put cof­fee fla­vor above trendy lifestyle expressions.

Fonté Coffee Company

Seattle, Washington

Maxim Vershinin has been a colum­nist for CoffeeTalk for the last few years high­light­ing var­i­ous roast­ers and retail­ers in the indus­try. He has lived in Peru for the last few years and is now fur­ther­ing his edu­ca­tion at Columbia University seek­ing a B.A. in economics.

How to Reconcile 3rd Wave Coffee and Pumpkin Spice Lattes

Categories: 2013, NovemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

A Snob, as defined in Free Dictionary:
(snb)

1. One who tends to patron­ize, rebuff, or ignore peo­ple regarded as social infe­ri­ors and imi­tate, admire, or seek asso­ci­a­tion with peo­ple regarded as social superiors.

2. One who affects an offen­sive air of self-satisfied supe­ri­or­ity in mat­ters of taste or intellect.

A 3rd wave cof­fee shop has made a com­mit­ment to cel­e­brat­ing the unique fla­vors in cof­fee and brings their pas­sion for the prod­uct to their cus­tomers. So a snobby barista in a 3rd Wave cof­fee shop that hand-crafts a sin­gle serve Chemex for you, and then looks down at you for not being as cool or pas­sion­ate as them, can drive a per­son insane. Snoppy busi­ness own­ers will encour­age the cre­ativ­ity of its employ­ees and embold­ens their egos by giv­ing them a bit of train­ing and con­vinc­ing them that they are “socially supe­rior” and should be “admired.”

The cus­tomers, unfa­mil­iar with this new breed of rude baris­tas, enables the behav­ior by pay­ing $5 for a brewed cup and assumes that some­one so full of them­selves MUST know what they are doing. This ends up doing a dis­ser­vice for the entire indus­try. An indus­try built on the idea that peo­ple should come together in a cof­fee­house to openly share ideas and be social with their neigh­bors is being undone by snobs in fedo­ras serv­ing up atti­tude and treat­ing the patron as infe­rior. Who would want to hang out there?

One can be reminded at times of the Seinfeld episode fea­tur­ing the “Soup Nazi.” It’s like a Coffee Snob yelling from behind the counter, “NO COFFEE FOR YOU!” Don’t you dare speak to the barista or ques­tion what they do!

Thank good­ness not all, or even most of the good cof­fee shops do this. But there are enough to tar­nish the indus­try. One of the best expe­ri­ences you can have is to be treated to a hand crafted cof­fee and then be engaged by the barista as to why this cof­fee is spe­cial and who grew it and what to look for in a taste profile.

There has been a dis­cus­sion now among cof­fee folk about whether or not fla­vor­ings should be allowed in 3rd wave shops. Some will say they com­pletely ruin the cof­fee. If the idea is to cel­e­brate cof­fee why would you want a Coconut ½ caf ½ decaf cap­puc­cino with nut­meg on top? Why indeed? Others argue that if you do not offer this, you are a cof­fee snob. The irony here is that the same cap­puc­cino drinker could well be a cof­fee snob as they look down on those that would not serve them what they want when they want it.

So let’s break this down and use a great hol­i­day favorite in our example:

A guy walks into a cof­fee bar and orders a “Double Pumpkin-Spice Latte.” Let’s find the snobs.

1)    The barista says, “We don’t serve that here cause it ruins the cof­fee!” SNOB or NOT SNOB?

2)    The cus­tomer says, “It’s the hol­i­days and I always get these. Why are you guys so stuck up that you won’t serve it to me?” SNOB or NOT SNOB?

3)    The owner over­hears the customer’––s ques­tion and answers, “Look, the farmer put a lot of sweat and effort to get us this cof­fee and we would never alter the fla­vor of his work with a sugar syrup. Would you put sugar in wine to make it sweeter?” SNOB or NOT SNOB?

Answers: SNOB, SNOBSNOB!

Everyone above has a valid point. Everyone wants what they want for valid rea­sons. The prob­lem with snob­bery is that they only see what they want and don’t stop to con­sider the other per­son. Here is another way the above could have transpired:

A guy walks into a cof­fee bar and orders a “Double pumpkin-spice Latte.” He is greeted in the fol­low­ing way:

1)    The barista says, “Oh I’m sorry. I love Pumpkin Spice lattes around the hol­i­days as well. Our shop, how­ever, has taken a posi­tion that the cof­fee is so del­i­cate in its fla­vors that if we add fla­vor­ing we will stop cel­e­brat­ing the hard work that got it here. Can I get you a reg­u­lar latte instead?”

2)    The cus­tomer says, “Oh bum­mer. I was really look­ing for­ward to that. I under­stand your posi­tion so I guess I will have to go some­where else to get one.”

3)    The owner real­iz­ing he is los­ing a cus­tomer says, “Hang on a minute! I will make you a deal! Let us make you a latte. Our espresso blend is awe­some and we directly sourced the beans from Ethiopia, Honduras, and Brazil. We think it has a great fla­vor in a latte, and I would love for you to expe­ri­ence that. So please have a latte and take a few sips and see if we did our job okay. If you don’t like it, it is on the house! After that, if you wish, I have a bot­tle of Pumpkin Spice and would be happy to mix it in. We both win; I want you to expe­ri­ence our cre­ation and you want a pump­kin spice latte.”

Welcome to a snob free zone! It would be even a bet­ter solu­tion if the owner had stayed with his com­mit­ment to qual­ity and devel­oped his own sug­ary spicy con­coc­tion made from organic pump­kins and fair trade spices. He would be set­ting him­self apart from every­one else and enhanced the expe­ri­ence of fla­vor­ing in a coffee.

So the debate asks the wrong ques­tion. Instead of, “Should a 3rd wave cof­fee shop serve pump­kin spice lattes?” it should be, “How could a 3rd wave cof­fee shop stretch its pas­sion for cel­e­brat­ing cof­fee find a com­pli­men­tary way to add pump­kin spice with­out com­pro­mis­ing its val­ues for quality?”

Snobs stand on elit­ist prin­ci­ples. Good cof­fee peo­ple and smart busi­ness own­ers will find a way to sat­isfy the needs of their cus­tomers with­out aban­don­ing principles.

Use the cre­ativ­ity of your staff to develop prod­ucts and ser­vices the patrons have been ask­ing for. The baris­tas hear it every day from their cus­tomers and they should be involved in the process of find­ing solutions.

By the way, if you are read­ing this and think­ing, “This Rocky guy is full of crap!”… You are prob­a­bly a snob!

Rocky can be reached at rocky@INTLcoffeeConsulting.com as well as
RockR@CoffeeLatinAmerica.com

The View

Categories: 2013, AugustTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

The other day I was at Café Luna, our local café here on the island, and they were work­ing through their rush with one of their steam wands bro­ken on their La Marzocco. The steam valve was stripped.

They were wait­ing for Pat from Visions, one of the great equip­ment and small­wares com­pa­nies here in the Northwest, to come in. Confidence was high and cor­rectly so. Soon they were up and steam­ing away – busi­ness as usual.

I thought of Brian Conroy from EspressoMe that ser­vices our machine at the office. He lives in Vancouver, Washington, yet he and his staff ser­vice the entire Pacific Northwest. Let’s face it, Vashon Island is not the eas­i­est place to get to and it is about three hours from Vancouver. Still, Brian cheer­fully comes bar­rel­ing up I-5 to make sure that our Franke keeps putting out the espresso. He braves ram­pag­ing deer, mas­sive snow in the passes, late night fer­ries, traf­fic acci­dents, and just gen­eral road may­hem to make sure that we don’t go a minute longer with­out the best pos­si­ble cof­fee. If this is pos­si­ble, I believe that Brian is more pas­sion­ate about cof­fee than us.

As far as I can tell, Brian and the hun­dreds of oth­ers who keep our café and roaster equip­ment work­ing at peak effi­ciency must live in their trucks log­ging thou­sands of hours every year.

Marty Curtis, gen­er­ally con­sid­ered the best wiz­ard of roast­ers, trav­els to all parts of the globe either repair­ing and installing roast­ers or instruct­ing Q-Grader cer­ti­fi­ca­tion courses. He rarely is at home. Nine times out of ten, when I call Marty I end up get­ting him at 3am in some hotel in Indonesia or Ethiopia. Still, “No Problem, what can I do for you, man?”

As an indus­try, we don’t think much about this part of our world. After all, you usu­ally do not buy a new piece of expen­sive equip­ment with the first thought in your head – “Who is going to fix this thing?” (Although you should) The ser­vice side of our busi­ness is typ­i­cally invis­i­ble and unrecognized.

Still, these men and women go about their busi­ness cheer­fully and pos­i­tively, always look­ing to reas­sure and com­fort their cus­tomers. Often mis­un­der­stood and blamed for prob­lems, these folks are more psych coun­selors than tradesmen.

It reminds me of the guy who works on my sep­tic sys­tem – when I need him, I REALLY NEED HIM! The first thing out of his mouth bet­ter be reas­sur­ing or I am going to go right over the edge.

Quite often, the folks on the ser­vice side of café and roaster oper­a­tions are the most knowl­edge­able peo­ple about cof­fee that we get to talk to fre­quently. They bring news about inno­va­tions and other peo­ples expe­ri­ences; they pro­vide staff train­ing on ser­vice, prepa­ra­tion, and clean­li­ness: they bring the most recent gos­sip; and all this as they quickly get us back on-line serv­ing cof­fee and keep­ing the cash reg­is­ter ring­ing. They are the mod­ern ver­sion of the trav­el­ling tin­ker; they show up at your door to ‘fix’ things for the better.

They help us keep our recipes con­sis­tent, keep com­pli­ance with indus­try stan­dards, and keep us in cal­i­bra­tion. After our cus­tomers, they may be one of the most impor­tant peo­ple in our busi­nesses. Why do they get so lit­tle love? I sus­pect it has more to do with our own des­per­a­tion and fear.

So here is a thought, if any­one should have a guild it should be the ser­vice providers. It truly is a trade group that is engaged in con­tin­u­ing edu­ca­tion, tech­ni­cal stan­dards, pro­fes­sional devel­op­ment, and cer­ti­fi­ca­tion. Wouldn’t our indus­try be well served by pro­fes­sion­ally cer­ti­fied trades peo­ple that add a layer of con­fi­dence to our operations?

I am sure that the equip­ment man­u­fac­tur­ers would ben­e­fit from a broader access to ser­vice groups at events, the indus­try would ben­e­fit from broader train­ing and con­sis­tency, and the ser­vice providers would ben­e­fit from a tra­di­tional guild career devel­op­ment sys­tem. Besides, they just don’t get as much respect as they deserve.

Just say­ing.

Kerri & Miles

Beans For Streams

Categories: 2013, JulyTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Just Love Coffee- Beans for StreamsProject Description
Every 30 sec­onds a child dies from a water borne ill­ness. Almost half of all peo­ple in devel­op­ing coun­tries suf­fer from health prob­lems caused by poor water san­i­ta­tion. Since 2009, Just Love Coffee Roasters has com­mit­ted 5 per­cent of all prof­its to address the water cri­sis in places like Ethiopia; where esti­mates indi­cate that 57 mil­lion peo­ple live with­out access to clean water.

Established in 2012, Beans For Streams is a phil­an­thropic pro­gram started by Just Love Coffee Roasters of Murfreesboro, TN, which sup­ports clean water projects through­out the world. Working with Waterstep (waterstep.org), a Louisville-based non-profit orga­ni­za­tion focused on fight­ing the world­wide water cri­sis, funds are used to pro­vide highly portable water purifi­ca­tions sys­tems and health and hygiene train­ing to the places that need it most.

What is most unique about the pro­gram is that each cup of Just Love Coffee con­sumed goes back to pro­vide clean water, as 5 per­cent of all JLCR prof­its are com­mit­ted to this pro­gram. Beans for Streams ups the ante by pro­vid­ing clean water for one per­son, for life, through the pur­chase of one bag of the fairly traded, organic cof­fees found at www.beansforstreams.com.

We’re excited to be team­ing with Waterstep, as this part­ner­ship enables us to have the oppor­tu­nity to be directly involved with their work to pro­vide clean water to the com­mu­ni­ties that need it most,” said Rob Webb, Founder and President of Just Love Coffee Roasters.

This pro­gram fits per­fectly with the long-standing model that Rob founded Just Love Coffee Roasters upon. The Murfreesboro, Tennessee-based com­pany, which hand roasts organic, fairly traded cof­fees from around the world, was orig­i­nally estab­lished to pro­vide a turnkey fundrais­ing solu­tion for adopt­ing fam­i­lies, mission-minded groups, and non-profits.

Who Benefits from this project?
Funds are used by part­ner Waterstep (www.waterstep.org) of Louisville, Kentucky, to assem­ble portable water purifi­ca­tion sys­tems and train vol­un­teers to place these units wher­ever they are needed, both on exist­ing water wells and as new wells are being installed.

Beans For Streams is best known for being able to pro­vide clean water for one per­son for life through the sale of each bag of their spe­cial­ity cof­fees. In 2012, the funds from Beans for Streams pro­vides clean water for 40,000 peo­ple who des­per­ately needed it in Ethiopia.

How Can I Help?
Drink Just Love Coffee Roasters’ Coffees! To pur­chase cof­fee and give clean water to a per­son that needs it visit www.beansforstreams.com.

Additionally, Just Love Coffee part­ners with vol­un­teers trav­el­ing all over the world to pro­vide train­ing and clean water sys­tems, through Waterstep. Making a trip? Contact Just Love Coffee Roasters to inquire about train­ing to install a system.

Contact Name:     Dave Williams
Web Site:     JustLoveCoffee.com
Location:     Murfreesboro/TN/USA
Email Address:     dave@justlovecoffee.com
Phone Number:     615.642.9776

The View

Categories: 2013, JuneTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

This July, we once again make our mag­a­zine avail­able to NGO’s and non-profits to strut their stuff. Our “Making a Difference” issue is one of those times that we give over our audi­ence to those orga­ni­za­tions that are work­ing hard for all of our ben­e­fit to improve the qual­ity of life for folks across the coffeelands.

It seems like only a cou­ple of months ago that we last pub­lished the “Making a Difference” issue for 2012 and now once again, here it is. But really, so much has changed in our world that is mak­ing life more dif­fi­cult for smallholders:

1.    Climate Change – prob­a­bly no other dan­ger to grow­ers is more com­pelling. In this last year it has become appar­ent that the trop­ics have reached a tip­ping point in the advance of adverse climate.

a.    The Andean range is los­ing its snow pack at an alarm­ing pace as the aver­age tem­per­a­ture range rises and reaches into higher alti­tudes. Snowmelt is the lifeblood of the lush grow­ing areas of the east­ern slope of the Andes through­out Bolivia, Peru, Ecuador, and Colombia.

b.    The ris­ing tem­per­a­tures in the trop­ics are caus­ing shifts in the high alti­tude atmos­pheric rota­tion, which is pulling frigid air from the poles closer to the trop­ics. (Think Brazil, Tanzania, and Mexico)

c.    Another record hur­ri­cane sea­son is pred­i­cated in the Atlantic that not only will poten­tially cause increased dam­age to crops dur­ing the blos­som sea­son for cof­fee, but more impor­tantly, mas­sive destruc­tion of infra­struc­ture and heart­break­ing loss of life and liveli­hood in the trop­ics, as well as sig­nif­i­cant dis­rup­tion of ship­ping in the Gulf.

d.    The cyclonic mon­soon rains so pre­dictable in the past are now fiercer and more vari­able, miss­ing some parts of the world and drown­ing oth­ers. (Think India and ulti­mately Central America)

e.    The typhoon sea­son in the Pacific is shap­ing up to pound Indonesia, the Philippines, and Southeast Asia with the accom­pa­ny­ing mas­sive loss of life and infra­struc­ture. The com­ing typhoon sea­son is com­pounded with an El Niño that is pre­dicted to be neu­tral increas­ing rain­fall in the South Pacific and South China Sea (which may actu­ally be good news to the west­ern coasts of Latin America but not so good news for the Andean snowpack.)

f.    Continuing reduced mois­ture and ris­ing tem­per­a­tures in the Sub Sahara is not only threat­en­ing aver­age rain­fall lev­els in the high­lands of Ethiopia and Uganda but also water lev­els in the Great Rift Valley lakes. Food secu­rity is a rapidly grow­ing issue as pop­u­la­tions have lit­tle flex­i­bil­ity and resilience against sud­den crop loss and reduced fish stocks.

2.    La Roya (leaf rust) – chang­ing con­di­tions have facil­i­tated the rapid expan­sion of leaf rust through­out Central America dec­i­mat­ing the cur­rent crop and poten­tial future crops by weak­en­ing the cof­fee trees’ vital­ity. The poten­tial that the United State’s lead­ing cof­fee sup­ply­ing region may no longer be able to sup­port cof­fee grow­ing on a macro scale has become possible.

3.    The rapid con­sol­i­da­tion of cof­fee pro­duc­tion into four major sup­plier coun­tries threat­ens to shift the pri­or­i­ti­za­tion lesser sup­plier coun­tries place on cof­fee as an export prod­uct and instead focus on inter­nal con­sump­tion. This year four coun­tries (Brazil, Colombia, Vietnam, and Indonesia) account for 67% of all the cof­fee exported this year. This grad­ual shift toward a small club of pro­duc­ing coun­tries is made more dra­matic when one con­sid­ers that the next six coun­tries on the list rep­re­sent 23% of the cof­fee exported this year – that is 90% of all the cof­fee pro­duced this year came from only 10 coun­tries! The poten­tial threat this poses to the inter­na­tional sup­ply chain can­not be over­stated. Political unrest, nat­ural dis­as­ter, infra­struc­ture col­lapse, food inse­cu­rity, and other poten­tial events can have an imme­di­ate neg­a­tive effect on both large and small grow­ers, and of course on the reli­a­bil­ity of the sup­ply chain.

So this year there is much to con­sider. The human cost of these and other poten­tial­i­ties is dra­matic and ter­ri­ble to con­sider. The orga­ni­za­tions both large and small that will present next month are on the front line of these and other causes. Please tune in next month to learn about their pur­poses and goals and if you are moved to action donate money or time (or both) toward them. They are the heart of our industry.

As in past years, the orga­ni­za­tion that has the most click-thrus from their arti­cle to their web­site will receive a $1000 cash dona­tion from CoffeeTalk Media so get clickin’.

Cheers,
Kerri & Miles

A Master’s in Coffee — Part 1

Categories: 2013, FebruaryTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Fondazione Ernesto IllyIt was a long jour­ney, trav­el­ling from Guatemala City, my home­town, to Trieste, Italy. I arrived on a Wednesday after­noon, which gave me enough time to get set­tled in before classes started that fol­low­ing Monday. I came to Trieste to pur­sue a Master’s in Coffee Science and Economics, orga­nized by the Ernesto Illy Foundation, along with the Universities of Trieste and Udine, and other local orga­ni­za­tions. I heard about this pro­gram six months before it actu­ally started. According to the web­site, the Master’s would cover three main dis­ci­pli­nary areas: economical-administrative, biological-agronomic, and tech­no­log­i­cal, pro­vid­ing a holis­tic learn­ing oppor­tu­nity regard­ing cof­fee and its pro­duc­tion cycle.

How I Got Here
Coming from a cof­fee pro­duc­ing fam­ily, I have seen cof­fee since I was a young child; but I became truly intrigued with cof­fee when I was employed in the United States work­ing with CoffeeTalk Magazine in Seattle. I had the oppor­tu­nity to expe­ri­ence not only, dif­fer­ent cof­fees from around the world and their idio­syn­crasies, but learn about the com­plex­ity of the whole sup­ply chain. During my time at CoffeeTalk I had the oppor­tu­nity to attend mul­ti­ple cof­fee con­fer­ences, meet var­i­ous indus­try pro­fes­sion­als, and even get my Q-grader cer­tifi­cate along with Kerri Goodman, Owner and Publisher of the mag­a­zine. Working under Kerri was a great expe­ri­ence, and the knowl­edge and skills I acquired dur­ing that time are invalu­able. I had been work­ing at the mag­a­zine for around 13 months when I read about the Ernesto Illy Master’s in Coffee Science and Economics, and just by read­ing the cur­ricu­lum I could tell this would be the per­fect next step in my career (Ok and maybe the part about liv­ing in Italy for five-months had some influ­ence too.)

It was just before the appli­ca­tion dead­line. I applied for one of the schol­ar­ships the Ernesto Illy foun­da­tion pro­vides for sev­eral indi­vid­u­als from cof­fee pro­duc­ing coun­tries. The Illy fam­ily estab­lished the Ernesto Illy Foundation in 2008; and their motto since then has been “Cultivating and devel­op­ing knowl­edge, ethics, and sus­tain­abil­ity.” While the Master’s pro­gram has a cost of  €15,000; every year, the Foundation grants seven full schol­ar­ships and two par­tial schol­ar­ships to grad­u­ates world­wide with an edu­ca­tion in Economics, Engineering, Sciences, Agriculture, Business, and other sim­i­lar disciplines.

A few weeks after send­ing in the appli­ca­tion, I got the excit­ing news that I had been awarded one of nine schol­ar­ships to go to Trieste for this Master’s pro­gram. The Ernesto Illy Master’s staff was immensely sup­port­ive in help­ing us arrange our stay and fix all the details regard­ing appli­ca­tions, liv­ing, and trans­porta­tion dur­ing our stay. So after var­i­ous months of paper­work and get­ting things ready, finally arriv­ing in Trieste seemed unreal.

Only the Beginning
Orientation day began with a press con­fer­ence held by Dr. Andrea Illy, Ms. Ana Illy, and fac­ulty of the other par­tic­i­pa­tory Universities. They wel­comed us to Trieste, and explained in detail the pro­gram to all of those present. In a nut­shell, the Master’s degree in Coffee Science and Economics is a five-month pro­gram, com­posed of 400 hours of lessons and divided into 20 edu­ca­tional mod­ules, cov­er­ing cof­fee from crop to cup. Ultimately, all the grad­u­ates will be obtain­ing 60 for­ma­tive uni­ver­sity cred­its, which are fully rec­og­nized by the Italian uni­ver­sity system.

After the press con­fer­ence, our class was intro­duced to the fac­ulty staff, as well as to some com­pany staff. The pro­gram began in 2011, mean­ing that we will be the third edi­tion of the Ernesto Illy Master’s pro­gram. We are a diverse group with very dis­tinct back­grounds. Individuals from all over the world are par­tak­ing in this pro­gram: Kenya, Tanzania, Ethiopia, India, Brazil, Colombia, Costa Rica, Italy, Peru, Germany, Italy, and a cou­ple of us from Guatemala. Our class is com­prised of 18 stu­dents, all with dif­fer­ent qual­i­fi­ca­tions in every­thing from Business Administration to Biomedical Science.

It has only been a week, but so far, it has been a great and unique expe­ri­ence. Classes have begun, and already, it is a very intense pro­gram. On the first day of classes, we imme­di­ately began with the first mod­ule: Coffee Genetics. A few of us with Business and Marketing Degrees were wor­ried that we would fall behind because of our lack of prepa­ra­tion in this sub­ject, but the teach­ers have done a great job explain­ing the mate­r­ial and even cov­er­ing some basics so every­body would com­pre­hend the con­cepts. (Nonetheless, we will have to study a lot for our exams.) We also began other courses such as Industrial pro­cess­ing; International sourc­ing; and Botany & Plant Physiology, where we are learn­ing every­thing about plant cells, cell repro­duc­tion, and cof­fee plant morphology.

Nevertheless, it looks like this will be an excep­tional five months, and this is only the begin­ning of this jour­ney in Italy. This will be the first of six monthly arti­cles that I will be writ­ing on my expe­ri­ence dur­ing the pro­gram. There is plenty to men­tion about this won­der­ful cross-cultural expe­ri­ence, our classes, and of course, lots to men­tion about Coffee!

Ciao,
Ashley

For 2013, Quality is still the Key

Categories: 2012, DecemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

12_12 15-A At the Coffee Quality Institute, we have expressed since 1996 that the best sus­tain­abil­ity project is one that improves and rewards qual­ity. It is just as true today as it was then. CQI con­tin­ues to build on over a decade of suc­cess in the pro­mo­tion and edu­ca­tion about qual­ity cof­fee. 2013 will be a record year for lives helped through our efforts.

Improving Quality Improves Lives!
When founded, CQI had a strong focus on the sci­ence of taste for­ma­tion and eval­u­a­tion of cof­fee. It was deter­mined that this sci­ence could be the most use­ful if the entire sup­ply chain spoke the same lan­guage and were cal­i­brated on fla­vor attrib­utes. From this, the Q-Grader Certification was born. Since then, the world has been pop­u­lated with over 2,100 Q-Graders in 59 Countries. The edu­ca­tion com­po­nent con­tin­ues to improve and the value to the stu­dent grows each year. The release of the lat­est ver­sion of the Q-Grader course mate­r­ial in early 2013 will be one of our first great achieve­ments for the year.

12_12 15-DWhat may not be so well known about CQI are the many other areas where we serve the cof­fee sup­ply chain. Technical assis­tance has been given in the areas of pro­duc­tion and pro­cess­ing, qual­ity improve­ment and increased inter­nal con­sump­tion. Many pro­duc­ers are unaware of mar­ket­ing tools, geo­graph­i­cal iden­tity of pro­duc­tion zones and use of cup pro­files. We find that pro­duc­ers are eager to learn about qual­ity improve­ments and mar­ket­ing of spe­cialty cof­fees. CQI has an inti­mate under­stand­ing of cof­fee indus­try needs and has years of expe­ri­ence in the devel­op­ment of effi­cient cof­fee mar­ket link­ages, tech­ni­cal assis­tance, mar­ket devel­op­ment, and capac­ity build­ing in devel­op­ing countries.

A great exam­ple of help­ing to cre­ate a mar­ket for spe­cialty cof­fee was our efforts to help the Specialty Coffee Association of Indonesia bring some of their best cof­fees directly to the spe­cialty roaster with a cof­fee auc­tion. CQI was able to lend exper­tise in grad­ing, select­ing and prepar­ing for the auc­tion as well as pro­vided an auc­tion­eer to help boost the prices. All cof­fees received higher than mar­ket prices by being in the auc­tion! Over seven times mar­ket in some cases!

12_12 15-CCQI’s Coffee Corps™ vol­un­teer pro­gram matches coffee-industry experts with farm­ers and asso­ci­a­tions at ori­gin. The Coffee Corps is a group of vol­un­teers pas­sion­ate about cof­fee and will­ing to share their time and tal­ents with cof­fee farm­ers and cof­fee com­mu­ni­ties. These vol­un­teers help grow­ers improve their pro­duc­tion meth­ods and pro­cess­ing, and train labs, roast­ers, pack­agers, exporters, baris­tas and café own­ers about qual­ity con­trol processes and marketing.

A well-received class in 2012 was the ‘Honey and Naturals Processing Class’ in Ethiopia run by CoffeeCorps Volunteers.

The lat­est new pro­gram for CQI is the R-Grader pro­gram. This is sim­i­lar to the Q-Grader pro­gram but focuses on Robusta cof­fee and the farm­ers that pro­duce this mis­un­der­stood crop. It is entirely pos­si­ble that a whole new com­mu­nity will be able to ben­e­fit from the increased edu­ca­tion and qual­ity pro­grams ini­ti­ated by CQI. When you think about it: Quality Improvement is Quality Improvement, and Lives are Lives; there­fore, regard­less of plant species Improved Quality = Improved Lives.

As we look ahead to 2013 we see more con­tracts in place to do good work and pur­sue new research. We see pro­grams grow­ing on their own so we can focus on oth­ers that need more atten­tion. We pre­dict that there will be more lives helped by CQI than any other year in our his­tory! Bring on 2013!

12_12 15-BCoffee Corps Volunteer Coördinator, Coffee Quality Institute

Joan is orig­i­nally from Wyoming, grow­ing up in Cheyenne and grad­u­at­ing from the University of Wyoming in Laramie in 1976.  She grew up in the travel agency busi­ness that her dad started in 1949, learn­ing from him after school and dur­ing sum­mer breaks. She spent sev­eral years in the hos­pi­tal­ity indus­try as a sales man­ager for a resort hotel in Hood River fol­lowed by five years as Administrative Assistant at a small hos­pi­tal in the area.

Joan has trav­eled exten­sively and brings a good deal of expe­ri­ence to man­ag­ing logis­tics for the Coffee Corps Volunteers and Consultants.  She also assists with pro­posal devel­op­ment, report gen­er­a­tion and train­ing activities.

CoffeeTalk launches 
Coffee Adventure Travel

Categories: 2012, AugustTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Sitting on stone, 40 feet below ground level in Northern Ethiopia, star­ing up at the great stonework of King Lalibela, the 12th cen­tury King of Ethiopia, you are struck deeply with the majesty of this place and a pro­found sense of won­der. Chipped by hand with sim­ple tools, over 28 years King Lalibela over­saw the con­struc­tion of his New Jerusalem. To avoid it befalling the same fate of the recently destroyed Jerusalem, in Israel, he had the three story build­ings carved down into the native stone. Built entirely from sin­gle mas­sive stone out­crop­pings, the com­plex of 14 churches, and other struc­tures, includ­ing Lalibela’s own palace can only leave you in silent awe.

So, ask your­self, how many of us in the cof­fee indus­try have seen this site? Even though so many of us have been to Ethiopia on busi­ness, my guess is not many have really seen Ethiopia. We fly to ori­gin with one pur­pose – to see and rate cof­fee. Then we hurry back to Addis and back to work.

Here is the pro­found ques­tion, how can we say we are more than mere traders if we do not take time to truly under­stand the coun­tries where we buy cof­fee? Thinking of Ethiopia as only cof­fee is not doing jus­tice to Ethiopia and the peo­ple who grow the cof­fee; their val­ues, his­tory, and hopes.

From this ques­tion, CoffeeTalk devel­oped and launched Coffee Adventure Travel (CAT for short) to explore this gap in our under­stand­ing of the ori­gins of cof­fee, and what bet­ter place to start than Ethiopia, the ori­gin of cof­fee itself. Join us for 14 days and 11 nights of adven­ture in the land of Kaldi. The trails and climbs are dif­fi­cult; the vis­tas are incred­i­ble; the range of cul­ture is mind-blowing; and the cof­fee is beautiful.

Of course, we will travel to Sidamo and Yirgalem to visit coop­er­a­tives and farms and we will expe­ri­ence the tra­di­tional Ethiopian cof­fee cer­e­mony many times in many ways. We will have the ulti­mate cof­fee expe­ri­ences mixed with extra­or­di­nary life expe­ri­ences.
CoffeeTalk is part­ner­ing Group International Specialty Travel, one of the most respected inter­na­tional travel com­pa­nies, Ethiopian Airlines, and Ethiopian Travel Adventures to bring you the most won­der­ful expe­ri­ences and cul­tural adven­tures. Come along, there is only room for 20 guests so act quickly.

CoffeeTalk is excited to announce Coffee Adventure Travel, hosted by Miles and Kerri Small of CoffeeTalk Magazine!

Our first trip is Ethiopia & the Birth of Coffee: 
Exploring the ori­gins of Coffee, from Kaldi and Beyond
11 hotel nights / 14 days $6399 (based on dou­ble occupancy)

INCLUDED HIGHLIGHTS

• Round trip non-stop flight aboard Ethiopian Airlines new Boeing 777 inclu­sive of fuel sur­charge and air tax from Washington D.C. to Addis Ababa.
• Four inter­nal Ethiopian flights inclu­sive of fuel sur­charges and taxes.
• Private tour of the Sidama Coffee Farmers Coöperative.
• Private tour of the Yirgacheffe Coffee Farmers Coöperative.
• Enjoy spe­cial seat­ing at the Ethiopian Coffee Commodity Exchange in Addis Ababa.
• Visit four dis­tinct tribal vil­lages and be amazed of their lifestyle, social infra­struc­ture that is rem­i­nis­cent of bygone eras.
• Visit the col­or­ful weekly Key Afer mar­ket, a con­gre­ga­tion of var­i­ous tribes trad­ing their wares.
• Cruise on Lake Chamo for an up-close look at hip­pos and croc­o­diles.
• Cruise Lake Tana with its 37 islands, 30 islands have churches and monas­ter­ies.
• Visit two UNESCO World Heritage Sites.
• Gondar, con­sid­ered the “Camelot of Africa”, an old impe­r­ial cap­i­tal from 1635.
• Lalibela the “Petra of Africa”, known for its majes­tic 12th cen­tury rock hewn churches.
• Addis Ababa, with its spec­tac­u­lar muse­ums and churches.
• Private seat­ing at the Ethiopian Coffee Commodity Exchange in Addis Ababa.
• Traditional Ethiopian din­ner with enter­tain­ment at a local restau­rant..
• 11 Breakfasts, 10 Lunches, 12 Dinners

Visit Coffeetalk.com/CAT for a com­plete itin­er­ary and more information!

Training and Certification 
Programs for Better Farm Management in Ethiopia

Categories: 2012, JulyTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Contact Name: Alex Morgan

Website: www.rainforest-alliance.org
Location: Various Coffee Growing Countries
Email Address: amorgan@ra.org
Phone Number: 212– 677‑1900

Project Description

Production of high qual­ity cof­fees in Ethiopia is expand­ing as a result of opti­mal cli­mate, ele­va­tion, and soil qual­ity. The Rainforest Alliance is work­ing with farm­ers in Ethiopia to grow the demand for these cof­fees on the inter­na­tional mar­ket and ensure that the indus­try devel­ops in a sus­tain­able man­ner, tak­ing into account the impor­tance of frag­ile ecosys­tems, high con­ser­va­tion value forests, and local communities.

Since 2005, the Rainforest Alliance has been work­ing in col­lab­o­ra­tion with farm­ers in the Oromia Coffee Farmers Coöperative Union (OCFCU) and since 2007 with farm­ers in the Sidama Coffee Farmers Coöperative Union (SCFCU) and Yirgacheffe Coffee Farmers Coöperative Union (YCFCU) in order to attain more effec­tive social and envi­ron­men­tal man­age­ment sys­tems. Through imple­men­ta­tion of the rig­or­ous stan­dards of the Sustainable Agriculture Network (SAN), sev­eral coop­er­a­tives within SCFCU, YCFCU, and OCFCU have made required changes to improve work­ing con­di­tions for their work­ers, man­age waste and water more effi­ciently, and con­serve nat­ural resources.

Environmental com­mit­tees have been appointed at each coöper­a­tive to ensure the achieve­ment of spe­cific pro­gram objec­tives, such as proper man­age­ment of solid and liq­uid waste from cof­fee pro­cess­ing. Coffee pulp from the wet mills is now man­aged through a com­post pro­gram, which cre­ates a valu­able organic fer­til­izer that can be recy­cled back into the farm. In addi­tion, waste from the wet mill pro­cess­ing trav­els by grav­ity to ponds where it either evap­o­rates or is treated nat­u­rally using an Effective Microorganism (EM) sys­tem. Each of the pro­grams being imple­mented through the SAN stan­dard at SCFCU, YCFCU and OCFCU have proven to be suc­cess­ful meth­ods in fos­ter­ing bet­ter social and envi­ron­men­tal stew­ard­ship at the farm level.

Wotona Bultuma Coop, part of Sidama Coffee Union (SCFCU): Group farmer train­ing ses­sion with Rainforest Alliance staff/auditor.

Wotona Bultuma Coop, part of Sidama Coffee Union (SCFCU): Lagoon with Effective Microorganism treated water and with the cof­fee wash­ing sta­tions in the background.

Sidama Coffee Union: pile of cof­fee pulp com­post to be taken back to cof­fee plants and used as fer­til­izer through an inte­grated waste man­age­ment sys­tem required by certification.

Who Benefits From This Project?

As a result of the Rainforest Alliance’s train­ing and tech­ni­cal assis­tance pro­grams, farm­ers in iso­lated areas of Ethiopia are see­ing eco­nomic, social, and envi­ron­men­tal ben­e­fits. First, the farm­ers are gain­ing bet­ter access to inter­na­tional mar­kets through cer­ti­fi­ca­tion, which gives them a clear way to com­mu­ni­cate their con­tin­ual improve­ments in farm man­age­ment prac­tices to the con­sumer at the other end of the value chain. In addi­tion, Rainforest Alliance Certified™ cof­fees from SCFCU and YCFCU were inter­na­tion­ally rec­og­nized as top scor­ers at the 2012 Rainforest Alliance Cupping for Quality in New York City. Next, tem­po­rary mill work­ers are now receiv­ing higher wages and union mem­ber farm­ers are receiv­ing bonus pay­ments based on the quan­tity of red cherry they deliver to mar­ket. Finally, the farm­ers now have an incen­tive to con­serve their forests, because inter­crop­ping the cof­fee plants with trees makes for higher qual­ity shade-grown cof­fee, pre­vents soil ero­sion, con­serves bio­di­ver­sity, and reduces green­house gas emis­sions – twenty per­cent of which result from global deforestation.

How Can I Help?

• Coffee com­pa­nies can con­tact the Rainforest Alliance and/or SCFCU, YCFCU and OCFCU directly to ask for sup­ply of Rainforest Alliance Certified cof­fees.
• Coffee com­pa­nies have the oppor­tu­nity to sup­port the Rainforest Alliance train­ing pro­gram to build fur­ther cer­ti­fi­ca­tion capac­ity in Ethiopia and con­tribute to improved farmer liveli­hoods, con­ser­va­tion and refor­esta­tion efforts.
• Retailers can encour­age their sup­pli­ers to pur­chase beans from Rainforest Alliance Certified sus­tain­able cof­fee pro­duc­ers that show a com­mit­ment to effec­tive social and envi­ron­men­tal man­age­ment sys­tems like those of SCFCU, YCFCU and OCFCU.
• Consumers can choose to buy sus­tain­able cof­fee with the Rainforest Alliance Certified frog seal, reward­ing groups of small pro­duc­ers like SCFCU, YCFCU and OCFCU for their hard work in adopt­ing envi­ron­men­tally and socially respon­si­ble practices.

Where Quality 
Meets Sustainability

Categories: 2012, JuneTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Twice a year, a panel of experts from the cof­fee indus­try con­venes to accom­plish a com­mon goal: demon­strate the qual­ity of sus­tain­ably pro­duced cof­fees. Since 2003, the Rainforest Alliance has been host­ing Cupping for Quality events to rec­og­nize farm­ers for their hard work in adopt­ing envi­ron­men­tally and socially respon­si­ble man­age­ment prac­tices, and to dis­pel any per­cep­tion that qual­ity is com­pro­mised for sustainability.

Rainforest Alliance Certified™ farms in Ethiopia, Colombia, Guatemala, and El Salvador earned top marks at the Spring 2012 Cupping for Quality in New York City. The results were announced on April 20 at the annual Rainforest Alliance Sustainable Coffee Breakfast at the Specialty Coffee Association of America’s annual tradeshow in Portland, OR.

This cup­ping had the most robust set of flights yet, with a total of 90 cof­fee sam­ples from nine ori­gins sub­mit­ted, At the InterContinental Exchange Grading Room in New York City, a group of 12 expert cup­pers par­tic­i­pated in the two-and-half-day event, eval­u­at­ing the sam­ples accord­ing to their aroma and fla­vor pro­files. The sam­ples were roasted and pre­pared by Marty Curtis of Combustion Systems Sales, who also led the cupping.

The best part of our cup­ping events is who they bring to the table,” said Maya Albanese, event host­ess and Coördinator of Sustainable Agriculture at the Rainforest Alliance. “Luminaries in the cof­fee indus­try dri­ving social and envi­ron­men­tal change in busi­nesses of all dif­fer­ent shapes and sizes come together to sup­port the mis­sion of the Rainforest Alliance. By spend­ing time tast­ing and eval­u­at­ing Rainforest Alliance Certified cof­fees, they are sup­port­ing farms with sus­tain­able man­age­ment prac­tices and help­ing to grow the mar­ket for sus­tain­able coffees.”

The high­est score – 86 points – went to Idido of the Kokie Farmers Coöperative, an asso­ci­a­tion of small­holder farm­ers located in the moun­tain forests of Yirgaceffe in Southern Ethiopia. Over 95 per­cent of the sam­ples scored above 80, the thresh­old for spe­cialty cof­fee — an indi­ca­tion that sus­tain­able farm­ing prac­tices often con­tribute to the pro­duc­tion of high-quality cof­fee. Rainforest Alliance Certified farms are required to adopt social and envi­ron­men­tal man­age­ment sys­tems that are ben­e­fi­cial to the pro­duc­tion process, envi­ron­ment, and out­put of the farms.

Since the very first Rainforest Alliance Cupping for Quality event in 2003, it has been a joy to see improve­ments all along the way — and not just qual­ity improve­ments, but also new ori­gins with cer­ti­fied pro­duc­tion and over­all increases in the avail­able cer­ti­fied sup­ply,” said Chad Trewick, Cupper and Senior Director of Coffee & Tea at Caribou Coffee. “This event is tes­ta­ment to the great ben­e­fits of rec­og­niz­ing and reward­ing qual­ity within a prag­matic and effec­tive cer­ti­fi­ca­tion program.”

I believe that most of this advance­ment is a result of sus­tain­able prac­tices insti­tuted over the years,” added Marty Curtis, Lead Cupper and founder of Combustion Systems Sales & Service.

Rainforest Alliance Certified farms are com­mit­ted to reduc­ing their envi­ron­men­tal foot­print, being good neigh­bors to human and wildlife com­mu­ni­ties and abid­ing by a strict set of social and envi­ron­men­tal cri­te­ria out­lined by the Sustainable Agriculture Network, a coali­tion of lead­ing con­ser­va­tion groups with the Rainforest Alliance as lead coördinator.

The Rainforest Alliance Cupping for Quality takes place twice per year to accom­mo­date vary­ing cof­fee har­vest cycles around the world. Cuppers par­tic­i­pate on an invi­ta­tion only basis, but invi­ta­tions can be requested from the event coör­di­na­tor by vis­it­ing: www.ra.org/agriculture/crops/coffee/cupping-quality. The next two cup­ping events will take place in Long Beach, CA, on December 6 and 7, 2012, and in New York City on March 28 and 29, 2013.

To meet rapidly increas­ing con­sumer demand for sus­tain­ably pro­duced goods, more cof­fee com­pa­nies glob­ally are sourc­ing their beans from Rainforest Alliance Certified farms. In 2011, over 245,000 met­ric tons of RA cer­ti­fied cof­fee were pro­duced. This is an increase in pro­duc­tion of 20 per­cent over 2010. Rainforest Alliance Certified cof­fee now rep­re­sents an esti­mated 3.3 per­cent of the global mar­ket. Another mile­stone of note in 2011 was the cer­ti­fi­ca­tion of two cof­fee farms under the Rainforest Alliance’s new cli­mate mod­ule. El Platanillo in Guatemala and Daterra in Brazil are two cof­fee farms that will now be able to reduce their green­house gas emis­sions and bet­ter adapt to chang­ing cli­matic con­di­tions because of their addi­tional climate-friendly certification.

To learn more about Rainforest Alliance cer­ti­fi­ca­tion, and how it improves the lands, lives and liveli­hoods of cof­fee farm­ing com­mu­ni­ties, visit: www.sealyourcup.org.