If you are concerned about whether or not your coffee purchases are supporting the exploitation of farmers, children, and in some cases victims of human trafficking, do an online search and enter the business name and brand of the coffee you drink along with the word exploitation.
It’s important to note that many “mom & pop” coffee brands are perceived to be more concerned about exploitation. While that's often the case, many smaller businesses have also been bought out by larger companies who have been allegedly guilty (directly or indirectly) of exploitation. So you’ll want to make sure you don’t make any assumptions about smaller coffee brands and that your research is thorough.
At FIGHT COFFEE, we are committed to sourcing our coffee from roasters who care about this issue. For example, our Rwandan beans are roasted by a company whose founder is from Rwanda and personally knows the farmers!
Below is a very small sample of articles about the issue of exploitation in the coffee industry.
There Could be Labor Exploitation in Your Coffee Cup: Here’s How It Got There
Addressing Child Labor and Forced Labor in the Coffee Supply Chain in Honduras [.gov]
]]>TASING NOTES:
This elegant honey-processed coffee is balanced and bright, with depth from rich cocoa notes and levity from plum and lemon verbena. A persistent through line of wild honey adds complexity to the aromatics. The body is satiny and viscous, the acidity is sweetly brisk, and the finish is long and lingering, centered around notes of cocoa and honey.
ABOUT SAN DIEGO MILL
Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time it has taken a leading role in working with producers to ensure good community relations and sustainable production.
ABOUT HONEY PROCESS
The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.
As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness.
This coffee was selected for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is de-pulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.