By Natasha Mekhail
As the green bean in your office, you of course know (from experience) that small, meaningful changes work better than big, freak-out-your-colleagues ideas. So instead of sticking a worm composter in the lunchroom, take control of the coffee pot by insisting on an ethical grind. (No cubicle-dweller is gonna gripe about a tasty, premium brew.) But with all the claims out there, which coffee do you choose? Unlimited asked Calgarian Adam Tindale, who contributes to the online mag Coffee Crew, for help wading through the BS (bean stuff, that is).
Genus Genius
There are two main varieties of coffee plant, Arabica and Robusta. Robusta, as the name implies, is easily grown in diverse conditions. But it’s considered a cheaper alternative and produces low-end coffee. Go for the more finicky but higher quality Arabica.
Learn the Labels
“Organic” is actually a moot point. Many coffee farmers use organic practices but can’t afford the expensive certification process. “Fair Trade” pays farmers a decent price but only after the trade organization and the cooperative have taken their share. “Direct Trade” with individuals means farmers get even more – and usually implies a top-notch bean.
Country of Origin
Look for regions that could use your dollars. Guatemala, for example, is a small country that produces great coffee but has been decimated by Vietnam getting into the industry and low-balling the price.
Roast The Middleman
Get your coffee from a shop where raw beans are roasted in-house. It makes for a fresher pot and eliminates one link in the bean-to-cup chain.
Certify Yourself
More important than certifications (there are tons: organic, fair trade, rainforest alliance, certified responsible, bird friendly and shade grown) is to ask about the coffee’s origin, its socio-economic impact on the area, and how it got to the roaster. A good coffee shop will have the answers. U
Category: Know-How
