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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.

Read the Full Report Here

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

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Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company

Recommended Reading

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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 out

Sold out

Sold out

Sold out

Sold out

Sold 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
biodiversity

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.

Sold out

Sold out

Sold out

Sold out

Sold out

Sold out

Lavender Grace is a Creative Consultant for Thanksgiving Coffee Company
decaf coffee

Decaf - What is the Process?
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.

Sold 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

biodiversity

Beyond The Bean: Buzzing with Biodiversity

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 out

Lavender Grace is a Creative Consultant for Thanksgiving Coffee Company

decaf coffee

Decaf - What is the Process?

The 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.

Text

Joe Seta as Emcee of the Salmon BBQ this year. Photo by Eric Fngal

Event

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Listen to the Farmers of Namanyonyi

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