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Celebrating Women and Coffee
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Celebrating Women and Coffee
In many countries coffee is one of the main sources of income for women to feed their families. This March we want to celebrate all the hard working women who grow, pick, process and produce the delicious coffees we send out into the world. We know how hard it can be, especially with all the unpaid work women are responsible for. We also know how important it is to have freedom over ones time, saftey and finances. It is our hope at Thanksgiving Coffee Company that all the women working in coffee can live happy and healthy lives.
Ethiopian Coffee Farmer
In order to bring the balance of labour and earned income for women, there is still a long way to go. The gender equality report from the International Coffee Organization found that 70% of labour in coffee production is provided by women, however, women have systematically lower access to resources, land, credit and information, and that keeps the women in a state of poverty.
Nepal- Women Sorting Himalayan ArabicaCoffee
El Salvador - Women Sorting Coffee
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Congo - Coffee Farmer and Mother
An estimated 72% of unpaid care work in households globally is done by women.
Uganda- Mirimbe Kawamera Farmer and Mother
Thanksgiving has been fostering empowerment for women and working with our importer Etico to achieve gender equality with the Soppexcca Co-op since 2013. We have now been able to raise over $40,000 and give into the fund to support women coffee farmers for financial stability and resources for education and growth towards a better life.
Nicaragua, Soppexcca Co-op memeber planting coffee
Read more about our support for the women of Soppexcca:
"Recognizing the Value of Womens Unpaid Work".
Celebrate the Women Coffee Farmers of Soppexcca
You can support the women of SOPPEXCCA, and the great community they cultivate together by purchasing their coffee here.
Lavender Grace is the Sustainable Ecology Advocate for Thanksgiving Coffee Company and Consultant for the Honey Hive of Mendocino.
Recommended Reading
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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.
Sold outSold outSold outSold outSold outSold out
Lavender Grace is a Creative Consultant for Thanksgiving Coffee Company
decaf coffeeDecaf - What is the Process?
read more -
Listen to the Farmers of Namanyonyi
Thanksgiving Coffee recently participated in a study called “The Farmers Thriving Index” conducted by 60 decibels who tracks social impact measurements on the ground directly from the farmers themselves. The primary goal was to confirm the findings we had discovered and to validate our shift in focus to “Health and Happiness” as the best way to support our coffee farmers at the Namanyonyi cooperative in Uganda.
85% of the Farmers Report Improved Health
The findings of this report have exceeded our initial report on our Clean Water Project by showing that 85% of the Farmers interviewed report improved household health because of the water filters, and 78% report a reduction in healthcare costs.
Members of the Namanyonyi Community of Shalom Interfaith Cooperative during a clean water training in Uganda
A total Shift in the Way We Support Farmers
This is a huge moment for us as it confirms what our Co-founder Paul Katzeff has be developing over the past several years. The concept is that when the health of the family is increased, the wealth of the household simultaneously increases as well. This study proved that 78% of the Namanyonyi coffee farmers income has been freed from health care costs. That is a huge change, and a big influx of money that can be invested into the wellbeing of the family, rather than going to doctors and medicines.
This is a total shift from the way our company looked at supporting farmers in the past. We thought that if we paid more for the beans it would translate into a better lifestyle for the farmers. Unfortunately, this was not the case, and after 30 years we can now prove this new concept.
Results from Farmers Thriving Index , pg 14
Potential for Entire Industry Shift
Simply Put: Focus on the Health and Happiness of Coffee Farmers
1. Identify the major health challenges and their regions. (For the Namanyonyi Co-op in Uganda this is Clean Water)
2. Increase family wellness and you reduce the costs of healthcare. (78% of the household income was freed up for the Namanyonyi farmers)
The Farmers Thriving Index Report has now confirmed what we had been working towards. The report gave us the ability to hear directly from the farmers themselves and how the effects of clean water.
Learn More
The Namanyonyi co-op study was also included in a larger index with a focus on farmers nationwide in Uganda, as well as Rwanda. To learn more about the national findings you can read it here in the Daily Coffee News.
2024 Coffee Farmer Thriving Index
It is our hope that the coffee industry will learn to shift towards the common good of all farmers with health and happiness for all.
Enjoy the Delicious Peace coffees grown by the Namanyonyi Co-op
Sold outSold out
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company
clean water projectListen to the Farmers of Namanyonyi
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
Decaf - What is the Process?
read moreListen to the Farmers of Namanyonyi
Thanksgiving Coffee recently participated in a study called “The Farmers Thriving Index” conducted by 60 decibels who tracks social impact measurements on the ground directly from the farmers themselves. The primary goal was to confirm the findings we had discovered and to validate our shift in focus to “Health and Happiness” as the best way to support our coffee farmers at the Namanyonyi cooperative in Uganda.
85% of the Farmers Report Improved Health
The findings of this report have exceeded our initial report on our Clean Water Project by showing that 85% of the Farmers interviewed report improved household health because of the water filters, and 78% report a reduction in healthcare costs.
Members of the Namanyonyi Community of Shalom Interfaith Cooperative during a clean water training in Uganda
A total Shift in the Way We Support Farmers
This is a huge moment for us as it confirms what our Co-founder Paul Katzeff has be developing over the past several years. The concept is that when the health of the family is increased, the wealth of the household simultaneously increases as well. This study proved that 78% of the Namanyonyi coffee farmers income has been freed from health care costs. That is a huge change, and a big influx of money that can be invested into the wellbeing of the family, rather than going to doctors and medicines.
This is a total shift from the way our company looked at supporting farmers in the past. We thought that if we paid more for the beans it would translate into a better lifestyle for the farmers. Unfortunately, this was not the case, and after 30 years we can now prove this new concept.
Results from Farmers Thriving Index , pg 14
Potential for Entire Industry Shift
Simply Put: Focus on the Health and Happiness of Coffee Farmers
1. Identify the major health challenges and their regions. (For the Namanyonyi Co-op in Uganda this is Clean Water)
2. Increase family wellness and you reduce the costs of healthcare. (78% of the household income was freed up for the Namanyonyi farmers)
The Farmers Thriving Index Report has now confirmed what we had been working towards. The report gave us the ability to hear directly from the farmers themselves and how the effects of clean water.
Learn More
The Namanyonyi co-op study was also included in a larger index with a focus on farmers nationwide in Uganda, as well as Rwanda. To learn more about the national findings you can read it here in the Daily Coffee News.
2024 Coffee Farmer Thriving Index
It is our hope that the coffee industry will learn to shift towards the common good of all farmers with health and happiness for all.
Enjoy the Delicious Peace coffees grown by the Namanyonyi Co-op
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company
Listen to the Farmers of Namanyonyi
read moreThe 53rd annual World's Largest Salmon BBQ happened again this year on July 6th, and once again - Thanksgiving Coffee Company was there.
Carlos Hernandez & Sienna Reno enjoying Thanksgiving Coffee
The 53rd annual World's Largest Salmon BBQ
This annual event raises funds for restoring salmon habitat with the goal of returning the salmon population to a sustainable balance. Currently, the salmon fishing season is closed in California for the second year in a row to allow the salmon population to rebuild. It has been deeply affected over the last several years due to drought, spawning ground habitat damage, and other factors. For the second year in a row the half-ton of salmon that was donated for the BBQ originated from Alaska. Dozens of local and regional sponsors come together to make this event happen!
We introduced Nitro Coffee with a creamy mouthfeel and cooling chill!
In addition to serving hot specialty coffee as usual, we raised our game by serving multiple gallons of 4 varieties - Ethiopian Natural light roast, Paul's Blend medium roast, Noyo Harbor French very dark roast, and Royal Decaf. Additionally, nearly 3000 attendees were introduced to our new Nitro cold coffee with its creamy mouthfeel and cooling chill!
Jennifer Brown at the Thanksgiving Coffee Company Booth
It was a very hot day, by Fort Bragg standards (about 75°) so many of the attendees requested to enjoy their coffee over ice, and we were happy to oblige. Jennifer and I made everyone feel welcome and well caffeinated. Two other local B Corporations were represented as well; North Coast Brewing Company and Bonterra organic wines.
The very happy Bonterra Organic Estates wines booth, another B Corp in Mendocino County.
The North Coast Brewing Company booth
One of the acts "West of Nowhere" featuring from left to right; Dan Mello, Phil Dunn, Sean Van Buskirk
It's our annual privilege to build a pop-up coffee shop in the middle of a field on the shores of Noyo Harbor, but this year I took it to an even higher level - I emceed the event, thanking the dozens of sponsors and introducing the 10 acts that performed that day.
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Joe Seta as Emcee of the Salmon BBQ this year. Photo by Eric Fngal