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A Trip to Africa: Day 6 - The Mystery Coffee's Story
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A Trip to Africa: Day 6 - The Mystery Coffee's Story
In January 2014, CEO & Co-Founder Paul Katzeff traveled to Africa to meet with two of our producer cooperatives. In this blog series, Paul shares his experience in Uganda and Rwanda.
But what about the other 250 sacks along that back wall? Where did that come from and how did it pass defect inspection? And where was it going? Who had produced it, who had sold it? Who had purchased it and who had financed it? This was on my mind as we hit the road to Gumutindo’s dry mill, and it would play an important role in the days to come.
These mystery sacks of zero defect, 17 screen (large bean size) ready for export coffee were a sharp contrast to the coffee in parchment set aside for Thanksgiving Coffee's shipment. Where did they come from? We asked the Board and the General Manager. It was as if we had caught a thief . They could not account for the purchases . There was no record of this coffee being purchased by the cooperative from its members.
Then, as the pressure built for disclosure ( I threatened to dissolve our relationship of 10 years) JJ, the cooperative's founder revealed that the coffee was for Coexist, a Washington DC based charity with whom Thanksgiving Coffee had developed a relationship a year before.
So, the sacks were brought back to the PKC warehouse to await my arrival – perhaps they thought I would have some “pull” at the Mill to get the coffee through. This was not exactly the way the problem was presented to me by the PKC management. They pointed fingers and said they were being picked on and that was why they wanted me, their buyer, to front for them at the mill. I thought this sounded legitimate, so I went to the GM at Gumutindo that afternoon to plead their case.
Willington, the GM of Gumutindo who has visited me in California, offered to send his truck to pick up the parchment coffee and re-test it in front of the PKC Board. That way, they could see for themselves just what the defect percentage was in the batch of coffee slated for Thanksgiving Coffee Company from their 2013 crop. But what about the other 250 sacks along that back wall? Where did that come from and how did it pass defect inspection? And where was it going? Who had produced it, who had sold it? Who had purchased it and who had financed it? This was on my mind as we hit the road to Gumutindo’s dry mill, and it would play an important role in the days to come.
That is enough reading for today. In my next post I will tell you how we handled this situation, how it changed our plans for the next three days of our trip and caused Nick and I to re-route out flight back thru Washington DC to meet with Coexist's Executives. I took this photo of a local artists interpretation of a street market. Total Chaos! The picture was hanging in our Hotel Lobby.
To be continued...
-Paul
A Trip to Africa (series archive)
Day 2 – Dancing, Mango Trees & the Dry Mill
Day 4 – Transparency, Trust & Relationships
Day 5 - Coffee Quality & A New Mystery
Day 6 – The Mystery Coffee’s Story
Recommended Reading
Back to the Blog-
![How To Grow Coffee Trees]()
The Roots of Your Morning Brew: Understanding the Coffee Plant
For many, coffee is the ritualistic start to the day, a beloved beverage that energizes and comforts. Yet, beyond the steaming cups and aromatic brews lies the coffee plant, a botanical wonder that is the genesis of every coffee lover’s journey. At the heart of Thanksgiving Coffee Company is a deep appreciation for this living tree source—the company respects and values the entire process, from the nurturing soil that cradles the seed to the satisfying sip that completes the circle. We have been connecting to this plant by growing our own coffee trees right here for many years.
Coffee Trees Growing at the Thanksgiving Coffee Company Office
Anatomy of the Coffee Plant: More Than Just Beans
The coffee plant, with its glossy green leaves and ripe cherries, is both an aesthetic marvel and a complex organism. Beneath the soil, its roots anchor the plant and absorb vital nutrients. Above ground, the leaves play a crucial role in photosynthesis, while the bright red cherries house the precious beans inside. It's these beans that, once processed and roasted, give rise to the alluring aromas and rich flavors that characterize each cup of coffee.
Varied Flavors: The Many Varieties of Coffee Plants
Ripe coffee cherries on the Arabica coffee tree grown at the office
When you think of coffee, the two dominant species: Arabica and Robusta, likely come to mind. Arabica is prized for its smoother, more nuanced taste, while Robusta is revered for its robustness and higher caffeine content. However, there exists a myriad of lesser-known varieties, each with its own unique flavor profile, waiting to be discovered by eager coffee connoisseurs.
From the Soil to your first Sip: How Terroir Affects Your Coffee
Like fine wine, coffee is influenced by its terroir—the environment in which it's grown. The climate, soil composition, and even the angle of sunlight on the slopes where coffee plants thrive collectively contribute to the coffee's flavor profile. These factors, often subtle and complex, define a coffee's body, acidity, and notes, creating an array of tastes as diverse as the landscapes from which they come.
Ripe cherries harvested from our coffee trees.
Ready to Discover the Flavor of Your Own Coffee
If you are inspired to develop a closer relationship with your coffee and want to lean into the root system of your daily coffee ritual, we have a series for you. Our co-founder Paul Katzeff has been growing coffee trees at home for years, and will lead you through his process.
Check out the series:
Part I: The Beauty of Growing Coffee Trees in Your Home
Part II: All you Need to Know About Growing Coffee Trees At Home
Part III: Caring For Your Coffee Tree
Coffee Tree Source:
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.
How To Grow Coffee Trees
read more -
![Roots & Regeneration: Pioneering Regenerative Agriculture]()
Pioneering Regenerative Agriculture
High in Nicaragua's pristine Arenal Forest Reserve, at 1,500 meters above sea level, Finca los Pinos stands as a testament to agricultural transformation. Here, Byron Corrales and his family have spent over four decades pioneering a different way of farming coffee. Since embracing organic practices in 1986, they've developed an innovative approach that works in perfect harmony with nature. Through their dedication to biodynamic farming, they've not only twice earned top honors for their extraordinary coffee, but they've also created a model for sustainable agriculture that's changing how we think about coffee cultivation.
Sarah Corrales on her families coffee farm
Byron Corrales hugging a tree on his family coffee farm
A Legacy of Excellence
Our relationship with the Corrales family spans three generations, witnessing their evolution from traditional farming to becoming leaders in biodynamic agriculture. Byron's innovative spirit led him to develop the exceptional Maracaturra variety, a unique hybrid that produces remarkably large beans – distinctively bigger than typical Arabica coffee beans. This size isn't just for show; it allows for exceptional taste elements that smaller beans simply cannot achieve, delivering a remarkable sweetness and richness in every cup.
Benita Corrales, Byron's mother
The first meeting with Thanksgiving Coffee Company in 1992- Left Byron Corrales, Right Arnulfo Corrales
Arnulfo Corrales, Byron's father
Left to right - Thanksgiving Coffee's Co-Founder Paul Katzeff, Byron Corrales, and Nick Hodgkins (Etico -The ethical trading company)
the Art Of Processing
Byron with drying natural Maracaturra coffee beans.
Corrales' artisanal approach to processing begins long before the cherries reach the beneficio (drying patio). On his farm, every element serves an integral function in creating exceptional coffee. This includes the carefully selected forage crops sustaining his cattle, whose manure enriches the compost used around the coffee trees, as well as the diverse pollinators - from honeybees to other beneficial insects - that support optimal cherry development.
For Corrales, successful coffee processing stems from creating a balanced, thriving ecosystem that produces the highest quality cherries possible for processing. This foundation of environmental harmony directly influences the clarity and complexity of his final cup.
The Natural process is when the coffee cherries are dried whole, without removing the pulp or using water or machines, and has become Byron’s preferred method for many reasons, as he explained in this video. It is a very good choice to reduce the use of fossil fuels and for water conservation, as well as the added antioxidant health benefits.
“I feel really happy that those who drink my coffee are drinking a cup of life,”
Byron Corrales
The Living Systems Of Los Pinos
At Finca los Pinos, every element serves multiple purposes in an intricate dance of mutual support:
- Native and planted trees provide essential shade and soil health
- Free-ranging cattle contribute to natural fertilization cycles
- Coffee cherry pulp (cascara) is recycled into nutritious cattle feed
- Birds and beneficial insects maintain natural pest control
- Pine trees create unique conditions that enhance both soil and coffee quality
Los Pinos coffee farm looking out over the forest
Soil: The Foundation of Life
Byron Corrales with his hands full of soil
Byron's approach to soil health demonstrates the core principles of regenerative agriculture. "The farmers that produce with agrochemicals and herbicides destroy the life of the soil," he observes. "We protect it." This protection includes:
- Maintaining ground cover to retain moisture
- Supporting microorganism and mycorrhizal networks
- Using natural fertilization methods
- Working with, rather than against, natural processes
Climate Resilience Through Diversity
Understanding the challenges of climate change, Byron has implemented robust adaptation strategies:
- Diverse tree species for enhanced shade coverage
- Strengthened soil biology
- Natural mineral enrichment
- Water conservation systems
Great video produced by Viva La Finca - Virtual origin experience - Byron Corrales of Finca los Pinos
The Unique Maracaturra Experience
This regenerative approach culminates in the cultivation of Maracaturra, a special variety found only at Finca los Pinos. This unique hybrid of Maragoype and Caturra (Bourbon) produces a truly exceptional coffee with:
- Juicy apricot aromatics
- Rich cashew nuttiness
- A deeply toned sweet cacao finish
- Remarkable sweetness unique to the large bean size
- Complex flavor elements impossible to achieve with conventional varieties
A Vision for the Future
"I want to transmit our family's art, our work of many years, discovering the flavors we've learned to bring forth from our mountains, expressed in this cup by way of respect for our environment," Byron shares. This respect for environment and commitment to regenerative practices creates coffee that is, in Byron's words, "the expression of life and the life energy of all the living beings who live in our community."
The Corrales Family from one of our origin trips.
Sold outEach cup of Byron's coffee embodies a powerful truth: regenerative agriculture can produce extraordinary coffee while healing the earth.
Our Byron's Blend is where ancient farming wisdom meets modern artistry. By masterfully combining washed and natural processed Maracaturra coffees, we create a harmonious cup that showcases the finest expressions of both methods. The result is more than a blend – it's a testament to coffee craftsmanship at its peak.
As Byron himself reminds us with characteristic wisdom: we are "celebrating with joy the responsibility of protecting the future of our generations." In every sip, you taste that promise.
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.
Roots & Regeneration: Pioneering Regenerative Agriculture
read more -
![Beyond The Bean: Buzzing with Biodiversity]()
Beyond The Bean: Buzzing with Biodiversity
Your morning coffee can be more than just a boost—it can drive positive change. With our Smithsonian Bird Friendly® certification and our Bee Bold Alliance initiative, we're turning your daily coffee ritual into a force for good. Here's how we're making waves in the world of sustainable agriculture while serving up exceptional coffee.
Butterfly on coffee leaf, Soppexxcca Coop, Nicaragua
Cultivating Natural Ecosystems
Our coffee farming goes beyond conventional methods. We nurture complete ecosystems where coffee plants thrive alongside native flora and fauna. A single coffee tree can support over 100 insect species, enhancing biodiversity on our farms.
coffee beans ripening in the understory of the forest canopy
Our Environmental Commitments
Our commitment to biodiversity is reflected in two key initiatives:
AT ORIGIN
Smithsonian Bird Friendly ® Certification: This certification is literally the environmental gold standard in the sustainable coffee industry. As holders of the Smithsonian Bird Friendly® certification since 2015, we adhere to the most comprehensive, science-based standards in the coffee industry. This certification requires:
- Multiple layers of native tree canopy providing crucial wildlife habitat
- USDA Organic certification as a foundation, ensuring chemical-free farming
- Regular third-party inspections verifying our environmental impact
- Documented support of migratory birds and local biodiversity
Did you know? A single coffee tree on a certified farm can support over 100 distinct insect species!
AT HOME
The Bee Bold Alliance: This is our initiative to restore biodiversity and support local food security through pollinator protection. The vision is to create a regenerative ecology network in our community for comprehensive pollinator protection. Here are the key principles guiding our path forward:
- Protecting the Soil: We're working toward eliminating harmful pesticides, fungicides, and herbicides from our farming practices. This transition aims to create healthier environments for pollinators while maintaining productive coffee cultivation.
- Watershed Stewardship: Our growing commitment includes developing better water conservation practices, reducing fertilizer usage, and implementing responsible waste management systems.
- Fostering Pollinator Forage: We're exploring ways to integrate more flowering plants throughout our local farms, aiming to provide year-round nutrition that supports healthy pollinator populations.
- Honoring Indigenous Wisdom: We're beginning to build relationships with Native/First Nation peoples in our growing regions, seeking to learn from their traditional knowledge and collaborate on sustainable solutions for the future.
We're reaching out to neighboring farms and communities, inviting them to join us in protecting pollinators. This initiative is beginning to form, and we believe that together, we can create meaningful change.
The Impact of Your Coffee Choice
We believe in the power of collective action. Here are ways you can participate in this journey:
-
Choose coffee that aligns with your environmental values
-
Cultivate native wildflowers in your garden or community spaces
-
Consider natural pest management practices
-
Create undisturbed areas in your garden to provide natural habitats
-
Learn about pollinator-friendly plants suitable for your local ecosystem
Moving Forward Together
We're at an exciting point in our environmental journey, where your choice of coffee can help shape future agricultural practices. Our Bird Friendly® certified coffee demonstrates our established commitment to environmental stewardship, while our developing Bee Bold Coffee initiative shows where we're heading. By choosing these products, you're not just selecting quality coffee—you're supporting the evolution of sustainable and pollinator-friendly agriculture.
Sold outSold outSold outSold outSold outSold out
Join us on this journey toward biodiversity conservation through sustainable agriculture. Your support through choosing our Bird Friendly® certified coffee and Bee Bold Coffee helps create positive environmental change, one cup at a time.
Lavender Grace is the Sustainable Ecology Consultant for Thanksgiving Coffee Company
Beyond The Bean: Buzzing with Biodiversity
read more
The Roots of Your Morning Brew: Understanding the Coffee Plant
For many, coffee is the ritualistic start to the day, a beloved beverage that energizes and comforts. Yet, beyond the steaming cups and aromatic brews lies the coffee plant, a botanical wonder that is the genesis of every coffee lover’s journey. At the heart of Thanksgiving Coffee Company is a deep appreciation for this living tree source—the company respects and values the entire process, from the nurturing soil that cradles the seed to the satisfying sip that completes the circle. We have been connecting to this plant by growing our own coffee trees right here for many years.
Coffee Trees Growing at the Thanksgiving Coffee Company Office
Anatomy of the Coffee Plant: More Than Just Beans
The coffee plant, with its glossy green leaves and ripe cherries, is both an aesthetic marvel and a complex organism. Beneath the soil, its roots anchor the plant and absorb vital nutrients. Above ground, the leaves play a crucial role in photosynthesis, while the bright red cherries house the precious beans inside. It's these beans that, once processed and roasted, give rise to the alluring aromas and rich flavors that characterize each cup of coffee.
Varied Flavors: The Many Varieties of Coffee Plants
Ripe coffee cherries on the Arabica coffee tree grown at the office
When you think of coffee, the two dominant species: Arabica and Robusta, likely come to mind. Arabica is prized for its smoother, more nuanced taste, while Robusta is revered for its robustness and higher caffeine content. However, there exists a myriad of lesser-known varieties, each with its own unique flavor profile, waiting to be discovered by eager coffee connoisseurs.
From the Soil to your first Sip: How Terroir Affects Your Coffee
Like fine wine, coffee is influenced by its terroir—the environment in which it's grown. The climate, soil composition, and even the angle of sunlight on the slopes where coffee plants thrive collectively contribute to the coffee's flavor profile. These factors, often subtle and complex, define a coffee's body, acidity, and notes, creating an array of tastes as diverse as the landscapes from which they come.
Ripe cherries harvested from our coffee trees.
Ready to Discover the Flavor of Your Own Coffee
If you are inspired to develop a closer relationship with your coffee and want to lean into the root system of your daily coffee ritual, we have a series for you. Our co-founder Paul Katzeff has been growing coffee trees at home for years, and will lead you through his process.
Check out the series:
Part I: The Beauty of Growing Coffee Trees in Your Home
Part II: All you Need to Know About Growing Coffee Trees At Home
Part III: Caring For Your Coffee Tree
Coffee Tree Source:
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.
How To Grow Coffee Trees
read more
Pioneering Regenerative Agriculture
High in Nicaragua's pristine Arenal Forest Reserve, at 1,500 meters above sea level, Finca los Pinos stands as a testament to agricultural transformation. Here, Byron Corrales and his family have spent over four decades pioneering a different way of farming coffee. Since embracing organic practices in 1986, they've developed an innovative approach that works in perfect harmony with nature. Through their dedication to biodynamic farming, they've not only twice earned top honors for their extraordinary coffee, but they've also created a model for sustainable agriculture that's changing how we think about coffee cultivation.
Sarah Corrales on her families coffee farm
Byron Corrales hugging a tree on his family coffee farm
A Legacy of Excellence
Our relationship with the Corrales family spans three generations, witnessing their evolution from traditional farming to becoming leaders in biodynamic agriculture. Byron's innovative spirit led him to develop the exceptional Maracaturra variety, a unique hybrid that produces remarkably large beans – distinctively bigger than typical Arabica coffee beans. This size isn't just for show; it allows for exceptional taste elements that smaller beans simply cannot achieve, delivering a remarkable sweetness and richness in every cup.
Benita Corrales, Byron's mother
The first meeting with Thanksgiving Coffee Company in 1992- Left Byron Corrales, Right Arnulfo Corrales
Arnulfo Corrales, Byron's father
Left to right - Thanksgiving Coffee's Co-Founder Paul Katzeff, Byron Corrales, and Nick Hodgkins (Etico -The ethical trading company)
the Art Of Processing
Byron with drying natural Maracaturra coffee beans.
Corrales' artisanal approach to processing begins long before the cherries reach the beneficio (drying patio). On his farm, every element serves an integral function in creating exceptional coffee. This includes the carefully selected forage crops sustaining his cattle, whose manure enriches the compost used around the coffee trees, as well as the diverse pollinators - from honeybees to other beneficial insects - that support optimal cherry development.
For Corrales, successful coffee processing stems from creating a balanced, thriving ecosystem that produces the highest quality cherries possible for processing. This foundation of environmental harmony directly influences the clarity and complexity of his final cup.
The Natural process is when the coffee cherries are dried whole, without removing the pulp or using water or machines, and has become Byron’s preferred method for many reasons, as he explained in this video. It is a very good choice to reduce the use of fossil fuels and for water conservation, as well as the added antioxidant health benefits.
“I feel really happy that those who drink my coffee are drinking a cup of life,”
Byron Corrales
The Living Systems Of Los Pinos
At Finca los Pinos, every element serves multiple purposes in an intricate dance of mutual support:
- Native and planted trees provide essential shade and soil health
- Free-ranging cattle contribute to natural fertilization cycles
- Coffee cherry pulp (cascara) is recycled into nutritious cattle feed
- Birds and beneficial insects maintain natural pest control
- Pine trees create unique conditions that enhance both soil and coffee quality
Los Pinos coffee farm looking out over the forest
Soil: The Foundation of Life
Byron Corrales with his hands full of soil
Byron's approach to soil health demonstrates the core principles of regenerative agriculture. "The farmers that produce with agrochemicals and herbicides destroy the life of the soil," he observes. "We protect it." This protection includes:
- Maintaining ground cover to retain moisture
- Supporting microorganism and mycorrhizal networks
- Using natural fertilization methods
- Working with, rather than against, natural processes
Climate Resilience Through Diversity
Understanding the challenges of climate change, Byron has implemented robust adaptation strategies:
- Diverse tree species for enhanced shade coverage
- Strengthened soil biology
- Natural mineral enrichment
- Water conservation systems
Great video produced by Viva La Finca - Virtual origin experience - Byron Corrales of Finca los Pinos
The Unique Maracaturra Experience
This regenerative approach culminates in the cultivation of Maracaturra, a special variety found only at Finca los Pinos. This unique hybrid of Maragoype and Caturra (Bourbon) produces a truly exceptional coffee with:
- Juicy apricot aromatics
- Rich cashew nuttiness
- A deeply toned sweet cacao finish
- Remarkable sweetness unique to the large bean size
- Complex flavor elements impossible to achieve with conventional varieties
A Vision for the Future
"I want to transmit our family's art, our work of many years, discovering the flavors we've learned to bring forth from our mountains, expressed in this cup by way of respect for our environment," Byron shares. This respect for environment and commitment to regenerative practices creates coffee that is, in Byron's words, "the expression of life and the life energy of all the living beings who live in our community."
The Corrales Family from one of our origin trips.
Each cup of Byron's coffee embodies a powerful truth: regenerative agriculture can produce extraordinary coffee while healing the earth.
Our Byron's Blend is where ancient farming wisdom meets modern artistry. By masterfully combining washed and natural processed Maracaturra coffees, we create a harmonious cup that showcases the finest expressions of both methods. The result is more than a blend – it's a testament to coffee craftsmanship at its peak.
As Byron himself reminds us with characteristic wisdom: we are "celebrating with joy the responsibility of protecting the future of our generations." In every sip, you taste that promise.
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.
Roots & Regeneration: Pioneering Regenerative Agriculture
read more
Beyond The Bean: Buzzing with Biodiversity
Your morning coffee can be more than just a boost—it can drive positive change. With our Smithsonian Bird Friendly® certification and our Bee Bold Alliance initiative, we're turning your daily coffee ritual into a force for good. Here's how we're making waves in the world of sustainable agriculture while serving up exceptional coffee.
Butterfly on coffee leaf, Soppexxcca Coop, Nicaragua
Cultivating Natural Ecosystems
Our coffee farming goes beyond conventional methods. We nurture complete ecosystems where coffee plants thrive alongside native flora and fauna. A single coffee tree can support over 100 insect species, enhancing biodiversity on our farms.
coffee beans ripening in the understory of the forest canopy
Our Environmental Commitments
Our commitment to biodiversity is reflected in two key initiatives:
AT ORIGIN
Smithsonian Bird Friendly ® Certification: This certification is literally the environmental gold standard in the sustainable coffee industry. As holders of the Smithsonian Bird Friendly® certification since 2015, we adhere to the most comprehensive, science-based standards in the coffee industry. This certification requires:
- Multiple layers of native tree canopy providing crucial wildlife habitat
- USDA Organic certification as a foundation, ensuring chemical-free farming
- Regular third-party inspections verifying our environmental impact
- Documented support of migratory birds and local biodiversity
Did you know? A single coffee tree on a certified farm can support over 100 distinct insect species!
AT HOME
The Bee Bold Alliance: This is our initiative to restore biodiversity and support local food security through pollinator protection. The vision is to create a regenerative ecology network in our community for comprehensive pollinator protection. Here are the key principles guiding our path forward:
- Protecting the Soil: We're working toward eliminating harmful pesticides, fungicides, and herbicides from our farming practices. This transition aims to create healthier environments for pollinators while maintaining productive coffee cultivation.
- Watershed Stewardship: Our growing commitment includes developing better water conservation practices, reducing fertilizer usage, and implementing responsible waste management systems.
- Fostering Pollinator Forage: We're exploring ways to integrate more flowering plants throughout our local farms, aiming to provide year-round nutrition that supports healthy pollinator populations.
- Honoring Indigenous Wisdom: We're beginning to build relationships with Native/First Nation peoples in our growing regions, seeking to learn from their traditional knowledge and collaborate on sustainable solutions for the future.
We're reaching out to neighboring farms and communities, inviting them to join us in protecting pollinators. This initiative is beginning to form, and we believe that together, we can create meaningful change.
The Impact of Your Coffee Choice
We believe in the power of collective action. Here are ways you can participate in this journey:
-
Choose coffee that aligns with your environmental values
-
Cultivate native wildflowers in your garden or community spaces
-
Consider natural pest management practices
-
Create undisturbed areas in your garden to provide natural habitats
-
Learn about pollinator-friendly plants suitable for your local ecosystem
Moving Forward Together
We're at an exciting point in our environmental journey, where your choice of coffee can help shape future agricultural practices. Our Bird Friendly® certified coffee demonstrates our established commitment to environmental stewardship, while our developing Bee Bold Coffee initiative shows where we're heading. By choosing these products, you're not just selecting quality coffee—you're supporting the evolution of sustainable and pollinator-friendly agriculture.
Join us on this journey toward biodiversity conservation through sustainable agriculture. Your support through choosing our Bird Friendly® certified coffee and Bee Bold Coffee helps create positive environmental change, one cup at a time.
Lavender Grace is the Sustainable Ecology Consultant for Thanksgiving Coffee Company
Beyond The Bean: Buzzing with Biodiversity
read more
Decaf - What is the Process?
The benefits of really good, decaffeinated coffee, created by clean processes, are that the flavor, body and unique aroma are all maintained. Let’s shed some light on how this is done and how our decaf coffee is part of a more environmentally friendly and sustainable method for positive impacts on both product quality and what we stand for as an artisan coffee roaster.
Mountain Water Process
Mountain Water Decaffeination Process: The mountain water decaffeination process, also known as the "direct method," is a method of decaffeinating coffee that uses pure water from the glaciers of the highest mountain in Mexico, Pico de Orizaba.
Here are some key points about this process:
- Green coffee beans are soaked in water to extract the caffeine and the flavor compounds.
- The water solution is then passed through activated charcoal filters to remove the caffeine while retaining the flavor components.
- The beans are immersed in the caffeine-free water to reabsorb the lost flavors and oils before drying.
Citlaltepetl o Pico de Orizaba, Mexico
Environmental Effects of Mountain Water Decaffeination Process:
Water Usage: The mountain water decaffeination process requires a significant amount of water, especially as it involves repeated soaking and rinsing of coffee beans. This can potentially strain local water resources in regions where this method is utilized.
Chemical Usage: While the mountain water process is generally considered more environmentally friendly than some chemical decaffeination methods, some plants use small amounts of chemicals in the filtration process, mostly Methylene Chloride. Proper disposal and management of these chemicals are crucial to minimize environmental impact. Descamex is Thanksgiving Coffee’s source for this process. They are Fairtrade and organic certified and have developed a method that is 100% chemical free.
Energy Consumption: The energy required for maintaining the water at specific temperatures, running filtration processes, and drying the beans post-decaffeination all contribute to the carbon footprint of the mountain water decaffeination process.
Swiss Method
Swiss Water Decaffeination Process: The Swiss water decaffeination process is also a popular method for removing caffeine from coffee beans. This process is entirely chemical-free and relies on solubility and osmosis.
Here's how it works:
- Green coffee beans are soaked in hot water to dissolve the caffeine and flavor compounds.
- This water is passed through an activated charcoal filter to remove caffeine, leaving behind the water with the soluble flavor components.
- The beans are then soaked in this flavor-charged water, allowing them to reabsorb the flavors without the caffeine.
Swiss Water Decaffeination Process
Comparison
Decaffeination Method: While both processes use water, the mountain water process directly utilizes water from the mountain glaciers, whereas the Swiss water method continuously filters and reuses water.
Use of Chemicals: The Swiss water process is entirely chemical-free, making it a popular choice for those seeking natural decaffeination methods, whereas the mountain water process may use small amounts of chemicals (methyl chloride) in the filtration process.
Origin: The mountain water process originates in Mexico, utilizing pure glacier water, while the Swiss water process derives its name from the company that pioneered this technique in Switzerland.
Environmental Impact: The Swiss water process is often touted for its low environmental impact due to its lack of chemicals, while the mountain water process may have a slightly higher impact depending on the chemicals used.
In conclusion, both the mountain water and Swiss water decaffeination processes offer unique approaches to decaffeinating coffee beans, each with its own advantages and environmental considerations.
Thanksgiving Coffee Now Uses Swiss Water Process
Thanksgiving Coffee had used the Mountain Water Process in the past due to the quantity of the green coffee beans we source from Central and South America for a lower carbon footprint. However in our quest to search out the most innovative and sustainable practices for coffee production we are leaning into the Swiss water process for our future decaf processing.
So whether you are caffeine sensitive or want to enjoy your coffee anytime day or night we have you covered with amazing tasting, well-crafted decaffeinated coffee.
Lavender Grace is a Creative Consultant for Thanksgiving Coffee Company