Good morning to everyone at the inaugural BioCities event, How Food Systems Shape Cities: Ecological and Economic Perspectives!
The panel discussions at this event focus on issues affecting only more of us each day, as people across the world push further into urban environments. More than half of the human population now live in cities.
For each bag of coffee purchased, Irving Farm will donate $1 to the Rainforest Foundation. This enables 9000 square feet of Rainforest to be defended, which equals 60 trees in the rainforest to be protected.
We’re very excited to have our special-edition Rainforest Foundation Project coffee bag featured among Vogue’s top ten most wanted products for Earth Day this Sunday, April 22nd! We’re in some very fine company on the list, so check it out for all the other great selections!
Earlier this month, Irving Farm launched a special-edition charity coffee offering at the 2012 Benefit Concert for The Rainforest Foundation. 700 guests including Bill Clinton, Elton John, Meryl Streep, Bryn Terfel, Rita Wilson and others joined founders Trudie Styler and Sting to raise funds and celebrate the ongoing work of the foundation. You can see pictures from this event at our blog.
But the work and the celebration didn’t end at the concert. As Earth Day approaches, we want everyone to join in. For each bag of this coffee sold, we’re giving a dollar to The Rainforest Foundation. Each dollar enables the foundation to protect 60 trees and 9000 square feet of forestland. Please read more about this project here and consider joining us in our efforts.
Starting on Earth Day (this Sunday, April 22nd!) our cafes, 71 Irving Place and 56 Seventh Avenue, will be brewing only the Rainforest Foundation Project coffee blend for one whole week. So stop by for a cup!
Please also support the cafes and markets that are partnering with us in our Rainforest Foundation Project:
Dan, our Coffee Director, just returned from a coffee buying trip where he visited some old friend and made new coffee friends; sniffed, swirled and spit coffee; crossed borders and made the newspaper in Honduras…
Here are a few lines from his travel diary:
First stop, Capucas:
I wanted to drop a line about Las Capucas. Everything was amazing when we got here. Our hosts had built cabanas for us to stay in, which was real fun. This year the co-op had 40 new members join and I got to meet some of them. Great news, they all replaced their milling equipment with brand new milling equipment! Best of all, the coffee is improving. This year they had 44 lots in the competition (last year we had 30) and there were only 2 lots that we scored as “non-specialty”. This is an impressive achievement and I’m excited about how things continue to develop here.
On Saturday after the festival, I visited Jose Francisco Villeda (aka Pancho) and his family. He is a farmer whose coffee we currently buy. It was really awesome to sit down with him and learn more about his farm and family. Pancho and his wife Patricia have 4 daughters and 1 son. This year Pancho is processing much more of his own coffee, instead of selling it to the mill. This is largely because of our commitment to continue buying from him and the prospect of us buying more coffee.
Two days in San Vicente:
Now we are in Santa Barbara and working with the San Vicente Dry Mill. Santa Barbara is the most famous part of Honduras to source coffee from right now. Mostly because many of the “Cup of Excellence” winners come from here. For example the El Sauce coffee we had from CoE in 2010, which I visited today. We cupped 30 coffees in the Mill today, did a few farm visits and tomorrow are doing more farm visits from the coffees that we liked. I found one lot that I like a LOT which wasn’t spoken for and we are going to visit tomorrow. It is all Bourbon, which is uncommon here with mostly Pacas and Catuai being grown.
Two days in Marcala:
We took a side trip to Marcala on the way to Nicaragua. Marcala is probably the best known of Honduras’ growing regions. It is a controlled Denomination of Origin by the Honduran Government, which means the coffees must be from the region of Marcala, and meet the quality specs. This year however was the first year the mill here has separated “micro-lots”. We cupped 30 coffees and saw some promise. We also met an amazing young lady named Nancy Contreras, who has been cupping since she was 14 and now owns a coffee shop, roasts and cups at the mill.
Last stop, Nicaragua:
Yesterday we crossed the border from Honduras to Nicaragua. This morning we are getting up early to head out to visit some farms. We toured around Ocotal (the city where we are) in two coffee growing regions, Dipilto and Mozonte. The last day we cupped 30 coffees at Beneficio Las Segovias, before heading to the Managua. Dipilto and Mozonte also showed tons of promise and some amazing producers with very distinct points of view.
After two weeks on the road I am exhausted but amazed at the great coffees and people I have been introduced to. Looking forward to returning home to NYC.
We’re proud to support the work of The Rainforest Foundation. We recognize the importance of restoring farmland with tree plantings amid coffee crops to provide a healthy habitat for surrounding flora and fauna. We are committed to sourcing beans from responsible and sustainable coffee growers worldwide.
By purchasing a special edition bag, you champion this cause and help our efforts to protect the environment.
Learn more about this project and other ways to get involved here.
Founders Sting and Trudie Styler began the Rainforest Foundation International in 1989 after they saw first-hand the destruction of the Amazon rainforests, and the devastating impact it had on the lives of the indigenous peoples who lived there.
This week at the 2012 Rainforest Foundation Benefit Concert Irving Farm is launching a collaboration project between Irving Farm and The Rainforest Foundation. We are donating $1 for every special-edition Rainforest Foundation bag sold.
Every dollar we give enables 9000 square feet of rainforest to be defended and 60 trees in a rainforest to be protected.