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 People of the Internet: We like you.  And we like talking with you.  Somtimes on this blog we get to dialogue back and forth with our readers.  Sometimes, as with the Class on Fire, we decide the conversation is so good we want to move it to the public arena and make it a post of its very own.

Below is a comment from Person of the Internet: Jason.  His comment hit on one of the major topics of debate in the coffee world.  Does “aware” coffee taste as good as other coffees? Below is Jason’s question as well as a response from both Sara and Melanie – so three voices in all.  While the questions are posed in response to Jason – we really are asking you, the consumers and blog readers for your thoughts.

Jason – Thanks for your poignent question and for sparking this discussion. 

Jason Says:

 “Just wondering….. I’ve read about your adventures and the seemingly endless search for “eco-friendly” coffees and proprietors of such beverages, but…I was just wondering if anywhere in your journey you were actually going to do your tastebuds a favor and seek out some gooooood coffee and actually share that information with the world. This information would be just as valuable as know the recycling practices of said places. I myself am not interested in spending my hard earned dollars on an inferior product simply because the seller pushes hype and marketing over quality. I’m certain that there are plenty of places that place value on providing a great product along with being socially responsible. Maybe in the future you could also provide an evaluation of beverages consumed… I think you could.”

Sara Says:

“Hi Jay

Thanks for reading our blog!  We have been searching for eco-friendly coffees and businesses that think about the environment and the people impacted along the way, and we have had an amazing trip. 

Some of the coffee we have had has been amazingly delicious, while some of the coffee has been sub-par.  I  feel the exact same way you do about quality coffee…that is partially why we have dedicated all this time to seeking out coffee.   As well as tasting better, higher quality coffee can help people become more aware of what they are drinking. 

I would love to know more about your thoughts on marketing and hype in the eco-friendly coffee world.  We have seen a lot of instances where a business said one thing but did another, etc…
As for our blog, we decided to keep a positive spin in our writing.  We are not out there to criticize people or tell them how to run their own business.  The knowledge we want to share is about responsible consumerism.  We have also found that what tastes good to one might not taste good to another.  What do you think?”

Melanie Says:

“Hey Jason. You can see by the fact that we both are compelled to respond that you are asking an essential question. 

My thought is to challenge a different assumption (not saying that you have this belief, just that we encountered it a lot):
If coffee is eco/people friendly, does it necessarily mean that its not high quality?  In my opinion the two are not mutually exclusive.  On our trip we had some amazing coffees and some pretty not-so-amazing coffees in both the “aware” and “conventional” categories.

Three people we met on the trip offered what I find to be great perspectives on this matter: (who all supply delicious coffee)

1) From Global Village coffee (Chapel Hill, NC) –   You have two tomatoes: one grown on a large farm using pesticides, chemical fertilizers and mechanical planting process.  The other from a local farm, organically produced, sun ripened, hand picked – which do you choose? 

Many people would choose the one from the organic farm – the assumption being that its redder in color, smaller in size and will probably be juicer and taste better.  Why do we not use the same thought process when it comes to coffee? 

From what I understand of the coffee farming process (which is still small), it takes more effort and attention to grow the coffee plants organically or in an environmentally friendly way.  Wouldn’t that extra love enhance the taste of the coffee? Or to put it another way – how would producin organic or “aware” coffee hurt  the coffee? 

2) From Higher Grounds (Leeds, AL) and echoed by Cuvee Coffee (Spring, TX) – These folks said their ideal would be to have all coffee produced with social and environmental awareness and then let the quality of coffee be the factor that determines which companies succeed. 

I also want to second Sara’s question – is fairly traded, enviro/people friendly coffee hype, marketing, a personal purchasing philosophy, a trend, a way of life, or all of the above and more?  Why do you choose, or choose not, to buy products that have a certification or that you know were sourced responsibly?

Lastly,  in any community you have a choice about how to contribute;  we choose to contribute to the coffee community by highlighting the positive and good people and coffees that we come across.  Bad press is just not our style.  If we have a cup that’s bad, we simply don’t mention it.  If the cup is amazing, we usually say so.  (But, just because we don’t say something about the coffee at a particular place, it does not mean the coffee is bad.)  In our lives and on this blog we try to keep our attention on the good, the beautiful, and the hopeful.

 Thanks for reading – comment at will.

-Melanie and Sara Rose

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