Fair Trade is an innovative, market-based approach to sustainable development. Fair Trade helps family farmers in developing countries to gain direct access to international markets, as well as to develop the business capacity necessary to compete in the global marketplace. By learning how to market their own harvests, Fair Trade farmers are able to maintain control of their own businesses and receive a fair price for their products. This leads to higher family living standards, thriving communities and more sustainable farming practices. Fair Trade empowers farming families to take care of themselves without developing dependency on foreign aid.

If you are a coffee drinker, considering where your coffee comes from could be helpful when deciding whether organic coffee is right for you.  Every cup of coffee starts with a coffee tree.  The fruit of that tree – small, round berries, called “coffee cherries” – eventually ripens, and are picked when mature.  The outside, fleshy part of the fruit is discarded, and the innermost seed eventually becomes the coffee bean.  Coffee beans are then heated at very high temperatures, over 300°F, a roasting process which not only imparts flavor, but helps purify the beans.

Certified organic coffee is grown without the use of chemical pesticides and fertilizers, thereby assuring the health of the soil, the forest and the farmers. Organic coffee farming encourages sustainability, multilayered crop production and a rich array of wildlife. 

The organic certification provides confirmation that the coffee product has followed a rigorous organic supply chain management process and quality controls from tree to cup, intended to safeguard the organic standards. 

Flavor

A coffee’s flavor describes the overall and combined sensations of the coffee’s distinctive aromatic and taste characteristics, such as bitterness, sweetness, and aftertaste. Some “winey” coffees have a slight flavor of red wine, such as our Single Origin Ethiopian coffee, while others have a chocolate or nutty flavor.

Acidity

Acidity refers to the sharp and pleasing aftertaste, often referred to as the liveliness of the coffee (bright and dry taste that adds life to a coffee). In coffee, acidity is a highly desirable quality that describes the brightness of flavor. Acidity ranges from low to high or smooth to lively. 

Body

Body is the texture or mouthfeel of a coffee such as oiliness, thickness, and heaviness. A light body (or “thin body”) is water-like, with very little residue or texture on the tongue. Coffees grown at low altitudes and in soils lacking nutrients commonly exhibit a light body. A medium body lies somewhere between a light (or mild) coffee and a heavy (or syrupy) coffee. A heavy body (or Full Body) is one that can be felt on the tongue, almost textured. Heavy bodies are typically attributed to high grown and shade grown coffees, especially in rich volcanic soils, and is seen as a positive attribute. 

Aroma

Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. As our sense of smell affects our taste, some of the taste characteristics of coffee actually come from the coffee aroma.