We are rapidly approaching a moment when coffee production will start to decrease at a rate untenable from a supply/demand perspective.
Director of Coffee at Reunion Island Coffee
Adam Pesce is the Director of Coffee at Reunion Island Coffee, a B Corp certified specialty roaster and wholesaler, based in Oakville, Ontario. He is a long-standing member of the Specialty Coffee Association of America’s Sustainability Council and the Executive Director of First Drop Canada – a not-for-profit that raises money for coffee-related causes and NGOs
On a recent trip to Costa Rica, I witnessed a "revolution," though thankfully not the kind that culminates in a coup d'état. What I saw was the so-called "micro-mill revolution" -- a new way in which coffee is processed and sold, that could help transform the way specialty coffee is traded, to the betterment of all involved.
02/04/2014 12:14 EST
The concept of sustainability is not just a feel-good marketing concept; it is both a moral and functional imperative. And so, to make the financial case for paying farmers more is simple: if we don't do it now, there won't be coffee to sell later. To make the humanitarian case for it is just as simple: coffee farmers deserve better.
10/02/2013 12:23 EDT
While not exactly a certification, like Fair Trade or the Rainforest Alliance, direct trade is really more of a loose concept: remove as many of the middlemen as possible and make sure the most marginalized and impoverished people in the coffee chain, the coffee farmers themselves, are given a bigger piece of the pie.
06/13/2013 12:06 EDT
Coffee's capacity to create social equality and alleviate poverty is based on two key factors -- its ability to connect developing (producers) and developed (consumers) countries, and the sheer volume of people that are employed by it.
02/26/2013 04:28 EST
In the current age of going green and sustainability permeating every facet of our daily routine, the coffee industry is one that has taken the mission to heart, incorporating the concept into every aspect of the supply chain, from seed to cup. But for all of its efforts, one fact that stubbornly remains is that by nature coffee is a fundamentally unsustainable product: environmentally, socially, and economically.
11/29/2012 12:12 EST
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