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A Trip to Africa: Day 3 – On the Road
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A Trip to Africa: Day 3 – On the Road
In January 2014, CEO & Co-Founder Paul Katzeff traveled to Africa to meet with two of our producer cooperatives. In this blog series, Paul shares his experience in Uganda and Rwanda.
After two days in Jinja in the poor countryside we would return to our hotel for a touch of our comfortable western style life. Hot showers, fruit sliced properly, Gin and Tonic: Uganda was a British Colony back 60 years ago. In the background you can see the Colonial Style architecture beyond the pool. The Hotel manager who came to greet us at our arrival was in a suit and tie, very British in accent. He was from South Africa and considered his "posting" here at the hotel as a purgatory and informed us he was leaving "his post" in two weeks to return to Johannesburg to resume his life. Driving to Mbale, Uganda In this photo, we are approaching the coffee growing region of Mt. Elgon, just outside of Mbale.
In the distance you can see the mountain. It rises up rather spectacularly as you approach it.
Here is my traveling partner, Mr. Nicholas Hoskyns.
Nick is a Brit who lives in Nicaragua. He is an expert in many fields and specifically cooperative management and business practices. He is the President of a British Charity called ETICO, an acronym for "Ethical Trading Company." Being British I thought it appropriate to photograph him in a tea field! In his hand he is holding "two leafs and a bud", the most delicate of the new growth and most flavorful. By this time, I was getting excited to visit the Mirembe Kawomera Fair Trade Cooperative. This is a cooperative that consists of Jews, Christians and Muslims who came together to work in a coffee cooperative system to obtain the benefits of selling into the Fair Trade and Organic specialty coffee export market. It is the only such Interfaith cooperative in the world and their story has been documented in a 60 minute documentary called "Delicious Peace Grows in a Ugandan Coffee Bean." The cooperative has been awarded many honors. Thanksgiving Coffee Company has promoted their coffee under the Mirembe Kawomera (Delicious Peace) label since 2004 and promises that only the coffee that their members grow is found in the packages and that each package sold adds $0.25 cents to a fund that we send to them each year to be their "in kind" contribution when they seek grants for projects to improve their community. To date we have sent $95,000 and they have built a central coffee washing station with grants from USAID, a climate change program with a tree planting project and in the works for this year will be an expansion of their central washing station and a cupping lab for tasting their coffees of each farmer prior to export so they all can taste the fruits of their individual labor on their farms. Last year, we had some hang-ups in the coffee supply chain. Mirembe Kawomera was unable to produce a full container of coffee for us and the shipment was eight months late. Orders were coming in and we could not substitute any other coffee for their package. What was going on? Nick came with me to examine the books and help with the supply chain logistics.
What's going on in this photo? The facade on the store is a Persian mosaic - Muslim occupants I would guess. I probably could have gotten off here and settled into a simple life of walking two miles to get the day's water from a well that ten kids were filling five gallon plastic containers for their families (40 pounds) and carrying it back many miles instead of being in school or playing little League baseball. Actually Uganda is soccer crazy. They seem to favor Arsenal in the Upper leagues of Europe. Tomorrow we will visit the Mirembe Kawomera facilities to meet with their Board of directors and talk about their issues and my issues.
To be continued...
-Paul
A Trip to Africa (series archive)
Day 2 – Dancing, Mango Trees & the Dry Mill
Day 4 – Transparency, Trust & Relationships
Day 5 - Coffee Quality & A New Mystery
Day 6 – The Mystery Coffee’s Story
Day 8 - Making the New Transparency Work
Recommended Reading
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The Roots of Your Morning Brew: Understanding the Coffee Plant
For many, coffee is the ritualistic start to the day, a beloved beverage that energizes and comforts. Yet, beyond the steaming cups and aromatic brews lies the coffee plant, a botanical wonder that is the genesis of every coffee lover’s journey. At the heart of Thanksgiving Coffee Company is a deep appreciation for this living tree source—the company respects and values the entire process, from the nurturing soil that cradles the seed to the satisfying sip that completes the circle. We have been connecting to this plant by growing our own coffee trees right here for many years.
Coffee Trees Growing at the Thanksgiving Coffee Company Office
Anatomy of the Coffee Plant: More Than Just Beans
The coffee plant, with its glossy green leaves and ripe cherries, is both an aesthetic marvel and a complex organism. Beneath the soil, its roots anchor the plant and absorb vital nutrients. Above ground, the leaves play a crucial role in photosynthesis, while the bright red cherries house the precious beans inside. It's these beans that, once processed and roasted, give rise to the alluring aromas and rich flavors that characterize each cup of coffee.
Varied Flavors: The Many Varieties of Coffee Plants
Ripe coffee cherries on the Arabica coffee tree grown at the office
When you think of coffee, the two dominant species: Arabica and Robusta, likely come to mind. Arabica is prized for its smoother, more nuanced taste, while Robusta is revered for its robustness and higher caffeine content. However, there exists a myriad of lesser-known varieties, each with its own unique flavor profile, waiting to be discovered by eager coffee connoisseurs.
From the Soil to your first Sip: How Terroir Affects Your Coffee
Like fine wine, coffee is influenced by its terroir—the environment in which it's grown. The climate, soil composition, and even the angle of sunlight on the slopes where coffee plants thrive collectively contribute to the coffee's flavor profile. These factors, often subtle and complex, define a coffee's body, acidity, and notes, creating an array of tastes as diverse as the landscapes from which they come.
Ripe cherries harvested from our coffee trees.
Ready to Discover the Flavor of Your Own Coffee
If you are inspired to develop a closer relationship with your coffee and want to lean into the root system of your daily coffee ritual, we have a series for you. Our co-founder Paul Katzeff has been growing coffee trees at home for years, and will lead you through his process.
Check out the series:
Part I: The Beauty of Growing Coffee Trees in Your Home
Part II: All you Need to Know About Growing Coffee Trees At Home
Part III: Caring For Your Coffee Tree
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.
How To Grow Coffee Trees
read more
The Roots of Your Morning Brew: Understanding the Coffee Plant
For many, coffee is the ritualistic start to the day, a beloved beverage that energizes and comforts. Yet, beyond the steaming cups and aromatic brews lies the coffee plant, a botanical wonder that is the genesis of every coffee lover’s journey. At the heart of Thanksgiving Coffee Company is a deep appreciation for this living tree source—the company respects and values the entire process, from the nurturing soil that cradles the seed to the satisfying sip that completes the circle. We have been connecting to this plant by growing our own coffee trees right here for many years.
Coffee Trees Growing at the Thanksgiving Coffee Company Office
Anatomy of the Coffee Plant: More Than Just Beans
The coffee plant, with its glossy green leaves and ripe cherries, is both an aesthetic marvel and a complex organism. Beneath the soil, its roots anchor the plant and absorb vital nutrients. Above ground, the leaves play a crucial role in photosynthesis, while the bright red cherries house the precious beans inside. It's these beans that, once processed and roasted, give rise to the alluring aromas and rich flavors that characterize each cup of coffee.
Varied Flavors: The Many Varieties of Coffee Plants
Ripe coffee cherries on the Arabica coffee tree grown at the office
When you think of coffee, the two dominant species: Arabica and Robusta, likely come to mind. Arabica is prized for its smoother, more nuanced taste, while Robusta is revered for its robustness and higher caffeine content. However, there exists a myriad of lesser-known varieties, each with its own unique flavor profile, waiting to be discovered by eager coffee connoisseurs.
From the Soil to your first Sip: How Terroir Affects Your Coffee
Like fine wine, coffee is influenced by its terroir—the environment in which it's grown. The climate, soil composition, and even the angle of sunlight on the slopes where coffee plants thrive collectively contribute to the coffee's flavor profile. These factors, often subtle and complex, define a coffee's body, acidity, and notes, creating an array of tastes as diverse as the landscapes from which they come.
Ripe cherries harvested from our coffee trees.
Ready to Discover the Flavor of Your Own Coffee
If you are inspired to develop a closer relationship with your coffee and want to lean into the root system of your daily coffee ritual, we have a series for you. Our co-founder Paul Katzeff has been growing coffee trees at home for years, and will lead you through his process.
Check out the series:
Part I: The Beauty of Growing Coffee Trees in Your Home
Part II: All you Need to Know About Growing Coffee Trees At Home
Part III: Caring For Your Coffee Tree
Lavender Grace is the Sustainability Consultant for Thanksgiving Coffee Company.