How Coffee Farmers are being left out of the ‘local’ coffee movement around the world (Part 3)

Kishé has the disadvantage of not having a permanent location, but with tools like the internet we as consumers can become more informed and keep in touch with Kishé through their website and other social media platforms. In fact, it is very important to Kishé coffee to be transparent in their practices so that even if the consumer cannot come to their coffee shop or to one of their coffee farms they know that the Kishé practices are the best for farmers, for the environment and for the people drinking their coffee.

I’ve visited coffee farms and met coffee farmers before throughout South and Central America and although they grew some of the best coffee in the world we would sit around drinking Nescafé, because they couldn’t afford to drink their own coffee. At the Kishé cooperative there was a tradition of starting the day out with a French press full of freshly roasted and ground coffee, occasionally we would stop what we were doing and everyone would participate in a coffee cupping. They are passionate about growing and roasting the best tasting coffee. They encourage one another and anyone else who comes to visit to be educated about the whole process. 

Kishé coffee is community in a cup!

 By Rebecca Roebber, Marketing Director at indi chocolate.     
 Photographs by: Blake Scott    

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