How Coffee Farmers are being left out of the ‘local’ coffee movement around the world (Part 1)


Kishé coffee has some of the best coffee in the world, grown at high altitude in rich volcanic soil by a majority of women farmers. They go above and beyond to meet international consumer demand by paying for their coffee to be certified Fair-Trade, Organic and Kosher. They roast their beans in Xela, Guatemala and sell green beans internationally. The goal is to eventually sell the majority of their coffee as roasted coffee beans in the United States, however, competing with the ‘local’ coffee movement has proven to be a challenge.



Why does a cooperative of farmers, with some of the highest quality coffee beans in the world have trouble selling their roasted coffee beans?


Coffee does not grow in Seattle or within any part of the continental United States, however the term ‘local coffee’ is used everywhere. Even if the coffee is locally roasted it is not like a tomato or an apple that can be locally grown.
 

Come back next week for the second part of this article...

 

  


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