earthfriendlycoffee

Welcome to Earth Friendly Coffee! Here you can enjoy the outstanding quality and taste of the best coffee from the rainforest.


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Reducing Your Earthly Footprint

Compost Coffee Grounds and Filters
For the Gardener: Add used coffee grounds and filters to your compost. Coffee grounds are great compost food, they add nitrogen to your compost pile and have a pH that’s close to neutral. Throw the filters in too! They will break down quickly.

Give your coffee grounds to your plants: Yes, that’s right! There are some plants that will say thank you for the coffee grounds because they need the acid. Roses and evergreens are just a couple of them.

Tell us what you do with your coffee grounds to help reduce your footprint. Send us an e-mail at info@earthfriendlycoffee.com

Visit our Website Earth Friendly Coffee

Into the Rainforest

Into the Rainforest….Absolutely Beautiful!


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Earth Friendly Fundraisers – It Doesn’t Get Any Easier Than This!

It’s unique, easy, profitable and you will be selling one of the best coffees around!!

Earth Friendly Coffee is proud to offer a unique fundraiser with our fair trade, Rainforest Shade Grown, Organic coffee.

Our subscription model means you sell once but reap the income throughout your program year.

You will be amazed at how quickly you can achieve your fundraising goals with Earth Friendly Coffee.

You can be successful by just signing up your member’s families. If you want to increase your revenue even more encourage others to support your group by signing up for a coffee subscription.

Aside from the exceptional quality of our coffee, you will be offering a product that is Rainforest Shade Grown, Organic and Fair Trade. In addition to supporting your group, your customers will be using their purchasing dollars to vote for sustaining our environment and creating a more socially just world.

Click HERE for more info or give us a call! at 1-866-807-6089

fundraising made easy

 


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Quality Coffee

So just exactly, what is quality? It is in the eye of the beholder. To the importer or roaster, quality is the beans that sell the best with the highest profit margin. With some customers it is the package, the name, the taste, the region, the roaster or some number of designated attribute. To the cupper, there might be a combination of taste and a few of these other factors such as: the coffee trees, the region, the method of cultivation, organic farming, the harvest and disease.Customers look at quality from three perspectives: quality and taste, the environment and/or social justice.

  • Quality as the cupper and many customers see it, involves taste, region, organic, disease free, the year of the harvest, the altitude etc.
  • Environment: Is the cultivation sustainable? Is the planting within the forest or on denuded hillsides with slash and burn agriculture. Does the processing pollute the water?
  • Social justice: Are these family farms or are they plantations / estates with exploitation of labor with the wealth siphoned off to the city?

All three of these considerations come together fortuitously in the high volcanic mountains of Guatemala, Ruanda or Thailand. They harvest the best tasting coffee beans with the highest cupping numbers and quality rankings such as SHB. Family or tribal farmers grow the best Arabica trees, stick to sustainable environmental practices and retain much of the value of their product for themselves and their culture.


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Earth Friendly Coffee

Welcome to Earth Friendly Coffee! Here you can enjoy the outstanding quality and taste of the best coffee from the rainforest.

Earth Friendly Coffee is so smooth that cream, sugar or other flavorings could be added but are never necessary! It is a smooth, easy drinking coffee you can enjoy from morning ’til night.

Earth Friendly started from day one doing the right thing for the grower, for our earth, for the consumer. When you purchase our coffee, you will be changing the coffee growers’ world one cup at a time!  Visit us at www.earthfriendlycoffee.com!

Earth Friendly Coffee Co.


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Roast Your Own

Original Post – Thursday, January 16, 2014

Roasters get into a lot of technicalities roasting coffee, but the one thing that they frequently neglect is in the care of the coffee after the roast while off gassing and later.

It is tempting to leave the coffee in open trays and it is easy to forget it and leave it there for longer periods of time. When in a closed container the accumulating CO2 prevents oxygenation. Worst case, the roaster will roast beans weeks ahead waiting for orders to package the coffee.

Did you know that you can easily roast your own coffee?  For $75 you can buy a good countertop roaster, and if not, roast your coffee in a popcorn roaster. Native mountain families can be seen roasting in a 50 gal drum turned on a stick over an open campfire.

When you roast your own, you have the ultimate measure of freshness. Don’t over roast. Try doing a cupping exercise; it can be major family fun. Try several selections of green beans and cup them blind. Write down your conclusions. Make up your own attributes. You will be amazed how good coffee can taste!


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Coffee Quality

Original Post – Friday, August 23, 2013

From the roasters view point, quality is in the eye of the customer – the customer’s perception. As a consumer, you think you know quality coffee when you see it. The professed coffee officianado of a consumer may look at the label, the packaging, the brand name, or the roaster and if careful, the date of roasting or the single source origin by country or region.You may be looking at the wrong end of the supply chain; what defines quality anyway? No matter how good the roaster, the packaging and the reputation of the product, good coffee starts with the tree and its environment. Bad things can happen to the trees and hence the beans that cannot be fixed by the roaster.What is in your cup needs to taste good, have a pleasant aftertaste, be easy on the digestive system, contain no harmful ingredients and not mess up your kidneys. Do you want the caffeine or not, your choice? You do not want the decaffeination process to detract from any of the above. OK, are we in agreement?

You might also prefer the coffee source not to mess up the environment, cut down the trees or exploit labor unfairly. Are we still together on this?

Let’s look at the source. You cannot have good coffee, no matter how you roast it, blend it or bleach it, without good, healthy coffee trees growing in a disease free area with moderately warm conditions, adequate rain fall and excellent soil. Specialty coffee growers generally agree that Arabica trees, (and there are several good varieties), produce the best coffee. Most of these came from the mountains of North Africa and were imported to Central America early on by colonial powers for plantation farming etc. These trees adapted to the environment and went wild when colonial plantation farming ended. Production continued, however, on a more industrialized scale in open fields with fertilizers, insecticides, and mechanized cultivation and harvesting.  The same thing happened in Hawaii. These coffees comprise the so called “C” market trading futures as a commodity on Chicago and New York boards of trade.

Specialty coffees, however, trade for a premium in a fast growing segment of the market based on taste, origin and bean size, not necessarily the features we agreed on above, but moving in that direction. Some of the specialty coffee will be mountain grown, rain forest grown, and some estate grown in the more industrial manner described. Some will be organic, shade or rain forest grown and some not. Some will be fair trade and some not. In either case the definitions of organic, shade grown, fair trade are stretched to include more industrial compromises.

What you want, if we are still in agreement, will be the best Arabica trees that have adapted to the rain forest and grow in symbiotic harmony in the high mountain rain forests.  These trees are grown in soil that may have a volcanic origin rich in nutriments from the earth and the nitrogen fixing characteristics of the forest eco-system. This is not just good for the environment; it produces healthier, more disease resistant trees and better tasting coffee. Altitude is a major factor. The higher up, the fewer bugs and viruses affecting the coffee beans. The shade canopy and altitude result in a slower ripening bean with better taste. It is a harder bean which leads to Central America’s highest quality designation, Strictly Hard Bean, SHB.

Hand picking the ripe beans contrasts with the mechanized harvesting of beans at multiple stages of ripeness, ignoring and including diseased beans. Hand picking also allows for several harvests with in a few weeks of one another and is easier on the trees that are semi-striped by mechanized harvest. The high mountain regions usually involve small, indigenous family farmers. This is good in that the higher price they receive for their better harvest partly offsets the inefficiencies of scale and hopefully provides money for education and community development on their terms and helps sustain their culture.

The critical nature of handling does not end with the harvest. There is a drying, shelling and a screening process that is highly developed in the coffee regions which includes grading and cupping the various harvests. Like wine, not all seasons or regions are equal. Both the pergamino before milling and the green beans after milling and screening have a long storage life, but are highly vulnerable to diesel fumes, insecticides and other odors that are readily absorbed by the beans.

Yes roasting is important, but most especially how the roasted beans are stored after the roasting process. The freshly roasted beans give off CO2 for a while after the roast. It is important to bag the coffee with a one way valve that allows for the last of the off-gassing while denying the introduction of oxygen back into the bag. Exposure to open air ages the perishable roasted coffee more rapidly. Store in a cool dry place with constant temperature. If you are really picky ask for the cupping numbers, scale of 100; no one gets 100, and of course roasting date.

Don’t worry about price, the good stuff lasts longer in the pot, tastes better cold so the cost comes out about the same as canned coffee.


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Cyber Attack

It gets personal when your small business gets hit. At first, we thought it was just a computer glitch and a coincidence. The Import Customs Broker that we use in Canada did not receive our emails and suddenly we were inundated with offers from competing Chinese import brokers. Ours is a specialty-coffee import business. We import some of our Asian coffee by way of Canada. When we did not get an answer to our email – only a barrage of Chinese offers – we contacted the customs broker. The broker said their email was not going out and no, they did not receive our email. This does not hurt us because we can deal by phone, but it must cost the broker dearly from loss of contact with their customers.

Too small for an IT, we set all of our internet security settings to maximum. On Outlook, I went to tools/options/junk e-mail/International and chose `Blocked top level domain list.` The list gives the option of blocking email by country. I checked China. This will probably not stop the hackers, but it will at least stop the flood of illicit offers coming in because of hacking the Customs Broker.

Why would they do that? Well, think what happens when Chinese brokerage companies control our customs procedures. It’s like the attempt to control our shipping ports and our rural TCP/IP networks.

Our government is blustering but will do little; maybe some lawsuits. We can do a lot, however. Look at the label on all of your purchases. Buy American! We have done it before and we can do it again. No wonder Wal-Mart experienced decreased sales. All of their stuff is from China.

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