Posts tagged ‘fair trade coffee’

Fair Trade Fayre at Christ Episcopal Church

We blogged about this event a few months ago; it was intended to be held on the Sunday of Art Fest.

However, the weather was LOUSY, so the Fair Trade Fayre was post phoned.

So, we’re going to try again tomorrow morning, Sunday June 14th, from 8am onwards (till around 12 noon).

We host the Fayre jointly with Karen from Anna Sophia’s, and this is the third one that we have held, so we’re excited to be back.

10% of all sales go to the Church Outreach Fund, admission is free, and there will be some delicious Fair Trade coffee to be sampled!

June 13, 2009 at 17:27 Leave a comment

Global Fayre and Kickapoo Coffee

We’ve made a great discovery this week; 100% handcrafted artisan fair trade coffee from Kickapoo Coffee in Wisconsin.

It all began when our main coffee supplier, Equal Exchange, flagged up that there was a shortage of Columbian coffee due to adverse weather conditions in Columbia over the past year. We have a regular number of Columbian coffe drinkers, so knew that we needed to find a back-up supplier.

Where to start? As members of the Fair Trade Federation the starting point was to check out the coffee roasters on the member list. This list is available to non-members as well as members, and is a great place to start if you are trying to source Fair Trade products of any kind, whether as a retailer or consumer. So a search of the member list flagged up 15 coffee wholesalers in North America. Panning down the list, some names familiar some not so familiar, one named just jumped out – Kickapoo Coffee! Here in the Ozarks, the name Kickapoo is found everywhere, as it was a major settlement area for the Kickapoo. Turns out that the Kickapoo actually started in the Wisconsin area before moving (voluntarily or not) progressively southwards (check out Kickapoo history here).

So the next task was to find out more about Kickapoo Coffee. They describe themselves as a family-scale enterprise situated near the scenic Kickapoo River in the driftless region of southwest Wisconsin. The foundation of our business is our shared values: connection to the land, consideration for our local and global community, and commitment to our families and those of our trading partners. From our telephone conversations I found out that they take orders each Monday, then roast on Tuesday and Wednesday before shipping out towards the end of the week. So the coffee that we order on a Monday arrives at Global Fayre around a week later as fresh as it could be.

The next step was to find some third party reference about the quality of Kickapoo’s coffee. There is a really useful site called Coffee Review that reviews coffees in a similar way to wines, even giving them a score out of a possible 100. You can read the review of organic Columbian from Kickapoo Coffee here.

organic Columbian from Kickapoo Coffee

organic Columbian from Kickapoo Coffee

Since the samples arrived earlier in the week we have been brewing the Columbian every day to gauge customer response. Everyone seems to have really liked it. It’s a light roast, not at all hard-hitting, with a flavor to savor. Another great feature is the packaging; it comes in a wonderfully re-usable old coffee can!

We’ll be placing our first order next Monday, so might even have our first batch here by the First Friday Art Walk!

The plan is to stock it in the 12oz can, but also to have it in bulk, so that you can  bring your can back and refill it (for a discount of course).

February 26, 2009 at 16:44 1 comment

Global Fayre online Fair Trade store – update

We’re continually adding more products to our store. It’s a slow process, but we’re getting there!

Today we’ve added some great coffee selections from Equal Exchange. Check it out!

Global Fayre Online Store

Global Fayre Online Store

February 17, 2009 at 12:47 1 comment

Thanksgiving Coffee features in “Building Reputational Capital”

I got an email today from Paul Katzeff at Thanksgiving Coffee, telling me that they have been featured in a new book by Kevin T Jackson.

In Building Reputational Capital, Kevin T. Jackson offers a practical guide to taking
the high road–the only path that leads to lasting success.
Based on extensive research and real-world experience, Building Reputational Capital reveals basic principles of integrity and fairness with which firms can build an enduring reputation.

The book profiles a range of real-life success stories–from giants like Hewlett-Packard to small firms like Thanksgiving Coffee Company (where we get our Delicious Peace Coffee Fair Trade coffee)

You can read more about the book here.

November 26, 2008 at 16:44 Leave a comment

Iced Coffee

Since summer is upon us (in theory at least), it seemed a good time to share these tips and recipes for Iced Coffee from our main coffee supplier, Equal Exchange. Equal Exchange led the way in introducing Fair Trade coffee to the USA over 20 years ago, and we stock around 20 of their fine coffees at Global Fayre.

The following is an extract from the June/July newsletter edition of What’s brewing

Iced coffee is tricky business. Making a refreshing summer coffee drink might sound easy, but it actually requires some technique. For best results, you can’t just brew your coffee, pour it over ice and kazaam! Iced coffee is made! So, what is the best way to make iced coffee?

We knew that regardless of the method, the principles for brewing great coffee would be the same: clean water, proper grind size, proper brew temperature and, of course, great coffee. Our team discovered that temperature shock was a primary challenge, but we found that leaving the coffee at room temperature before icing or refrigerating had the best tasting results.

Each iced coffee method recommended below is suited for light and dark roasts and will bring out the attributes in each coffee.

Method: French Press

Preparation: Use a coarse grind for your coffee. Boil water and set aside for 2 minutes to achieve the proper brew temperature (195-205 degrees Fahrenheit). Infuse ground coffee with hot water and wait for the coffee to steep for 4-5 minutes.
Brew Time: After the 4-5 minute steep, transfer brewed coffee to a glass or ceramic decanter and leave the brew at room temperature for 6 hours. Then add ice and serve or refrigerate the decanter.
Tasting Notes: The weight and texture of this method is unsurpassed and provides an almost espresso-like consistency. The temperature of the hot water used to brew the coffee is crucial to making a great French press for this iced coffee method. In addition, we found that delaying the transfer of the brewed coffee into another vessel produced a dramatically more bitter cup.

Method: Automatic Home Brewer

Preparation: Use 1 unbleached paper filter, 1 well rounded tablespoon of ground coffee per cup of water and begin brewing.
Brew Time: Brew and leave coffee at room temperature, off the warming plate for 6 hours. Add ice and serve or refrigerate.
Tasting Notes: We found that the flavor produced from a home brewer with a paper filter was superior to that of a gold metal filter. The paper filter produced crisp and bright attributes, while the metal filter muted these same flavors and created an almost stale effect on the coffee. In addition, we strongly recommend using a home brewer with at least 850 watts of power to achieve the proper water temperature for brewing which heavily impacts the way the coffee tastes.

Method: Americano

Preparation: Pour a 1-ounce, properly prepared shot of espresso into 3 ounces of cool water and then add ice. Be sure to add the ice last to reduce the temperature shock for the espresso.
Brew Time: 30 seconds
Tasting Notes: This method requires a professional grade espresso machine, but the flavor of the espresso is well preserved and the crema is still in tact.

Method: Toddy Method

Preparation: Using a Toddy brewer, combine 1 pound of ground coffee with 72 ounces of cold water. Let the coffee and water combination stay at room temperature for 24 hours and filter the grounds when the brew cycle is complete.
Brew Time:12 hours
Tasting Notes: The Toddy method produces a very mellow cup of iced coffee that can be stored as a concentrate for up to two weeks in the refrigerator.

July 5, 2008 at 23:08 Leave a comment


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