Sustainable Fund Raising

The new catch phrase on everyone’s lips these days is Sustainable. Schools, churches, rotary clubs, all want to be globally aware when they promote buying fair trade, organic products in their fundraising campaigns. They realize we all share in the responsibility to provide the farmers and their workers with a decent living. That means groups will request organic, fairly traded, shade-grown, bird-friendly coffee.

Sustainable applies to fund raisers who want to use fair trade organic coffee products, grown under ideal conditions, generating fair pricing, giving coffee farmers a way to support their schools, housing and a have better life.

Less chemicals means less water for growing shade-grown, fairly traded, organic coffee which, although slow to develop, results in better quality, and good flavour.

Pistol and BURNES fundraising - committed to bird friendly, fairly traded, organic products.

You can’t afford to wait – Call Now! 1-888-547-9309 – your donors will thank you.

Posted on September 7th, 2010 in Organic and Sustainable Coffee, Sustainable Coffee Fundraising | No Comments »

Organic Cocoa: The World’s Third Commodity

Coffee Joe says that cocoa is a comfort drink, conjuring up nights beside the fireplace, wrapped in a cozy blanket, with lazy drifting thoughts. However, it is more complicated than that. The production of organic cocoa should involve companies who are responsible both in their business and in fostering sustainability for the environment of the cocoa farmer.

Cocoa Pods, varying degrees of ripeness

Traditional growing techniques rely on natural pest control rather than chemical pesticides. The specifications for premium quality organic cocoa beans are:

Organic Cocoa

1. BEAN SIZE: max 85 beans / 100g

2. HUMIDITY: max 6%

3. DEFECTS: max 0% (eaten by insects, mold, broken, double, flattened, or other)

4. VIOLET BEANS: max 2%

5. BLACK BEANS (over fermented): max 2%

6. ACIDITY: max 0%

Free of foreign scents and flavoring/Free of earth and stone

CJ says we all misuse the terms “hot chocolate” and “hot cocoa.” In actual fact “hot cocoa” is made from the powder left after removing most of the rich cocoa butter from the ground cacao(cocoa) beans. On the other hand, “hot chocolate” is made directly from bar chocolate, which already contains cocoa, sugar and cocoa butter. It’s cocoa butter which makes hot cocoa lower in fat than hot chocolate, but still preserves the inherent healthy characteristics of chocolate that we love.

Pistol&Burnes uses Cocoa Camino, a company who purchases Fair Trade cocoa beans from a Panama Co-op (The Cooperativa de Servicios Múltiples de Cacao Bocatereña, R.L. founded in 1952, comprised of 1500 small-scale cocoa farmers) because it makes good sense. Buying cocoa beans in Panama, paying the same market price, but having the monies go directly to the farmers through the co-op is a working example of fair trade in action.

Any one have any marshmallows?

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Coffee Joe Says: “We—human beings—are part of ‘biodiversity.’ We are dependent on the whole food chain down below us.” ~ Darrell Merrell~ heirloom vegetable farmer

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Tags: fair trade, organic, Organic and Sustainable Cocoa, Panama, sustainable
Posted on July 17th, 2010 in Organic and Sustainable Cocoa | No Comments »

More About Organic Coffee & Tea

Coffee Joe says even without statistics, organic coffee and tea are the two most popular organic beverages in the world.

Organic coffee varieties are usually sold with following labels:

Organic Shade Grown Coffee: grown in natural or artificial shade
Organic Bird Friendly Coffee: does not harm environment
Organic Gourmet Coffee: has a particular flavour & taste
Organic Kona Coffee: grown in Kona region of Hawaii
Organic Fair Trade Coffee: sold through Fair Trade Organizations
Organic Decaf Coffee: decaffeinated

Organic tea varieties can be found with the following labels:

Organic Black Tea: organically grown and fermented tea Organic Green Tea: non-fermented organic tea with following varieties

Organic Gyokurocha: leaves picked from the tip of branches
Organic Sencha: bigger leaves picked from the middle of branches
Organic Bancha: tender twigs & bigger leaves tea plant
Organic Matcha: dust of organic Gyokurocha or/and organic Sencha
Organic Houjicha: organic green tea & powdered/roasted organic cereals.
Organic Genmaicha: organic green tea & powdered/roasted organic brown rice
Organic Decaf Black/Green Tea: Decaffeinated Organic Black or Green Tea

There are lots of decaffeinated coffees and teas to deal with caffeine, and as well, the presence of chemical residues and pesticides can be avoided with organic coffee and tea. Coffee Joe says both organic coffee and tea can be recognized as being the unsung heroes for helping to build a healthy society, a cleaner environment, and fostering an increasing awareness towards an eco-friendly earth on the global markets and economies.

CJ wants to give you a little piece of advice – if you are buying coffee or tea, try organic coffee and tea. The sooner you start, the better off everyone of us will be.

Tags: caffeine, eco-friendly, Organic and Sustainable Coffee, Sustainable and Organic Tea
Posted on June 30th, 2010 in Organic and Sustainable Coffee, Sustainable and Organic Tea | 3 Comments »

Cool, Iced Coffee – Organic, of course.

Hot, sizzling temperatures drove Coffee Joe to the kitchen to find a cool, satisfying drink. Soda? Water? Ice Tea? Nothing seemed to be just right. Suddenly spying the leftover organic coffee from the day before, he was inspired.

What about iced coffee? CJ researched the web, consulted his beverage books, bar ingredients, and came up with the following recipes:

Iced Coffee With a Twist

Photo by Joanne Choi

1) Brew a pot of strong organic coffee (dark roasts are best)

2) Store it in the refrigerator in an airtight container.

3) When it has cooled, pour some into ice cube trays and freeze.

4) When the coffee ice cubes are ready, pour the cold coffee over.

5) Add organic mocha chocolate sprinkles on top.

6) Serve in a tall, frosted glass

Or try this one:

Iced Cafe Au Lait

Photo by K.G. Toh

1) Brew a cup of strong organic coffee (dark roasts are best)

2) One cup chilled skim milk

3) 1 tablespoon nondairy whipped topping

4) Pinch of ground cinnamon

5) 1/2 teaspoon vanilla

6) Combine vanilla and milk with coffee. Pour the mixture over ice, and top with whipped topping and a pinch of ground cinnamon. Serves 2.

Enjoy and let Coffee Joe know if these organic coffee recipes tickle your taste buds.

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Coffee Joe Says: “When we drink coffee, ideas march in like the army” ~Honore de Balzac~

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Tags: chocolate, Organic and Sustainable Coffee, Sustainable and Organic Tea
Posted on June 22nd, 2010 in Organic and Sustainable Cocoa, Organic and Sustainable Coffee, Sustainable and Organic Tea | 1 Comment »

Coffee, Organics and What’s Happening Out There

Coffee Joe says more consumer awareness of health and wellness has seen an increase in tea and coffee consumption recently. Tea is expected to rise almost 40% by the year 2020, and coffee, which has already seen a 10 % increase over the past 20 years, is expected to maintain its’ growth through to 2020. High-quality organic teas and fairly traded coffees have grown by leaps and bounds, as large, fast-growing coffee chains have decided to sell them as “little indulgences.”

After the scare of the recent recession, consumers are looking for comfort, whether in their food or their beverage. It’s value, simplicity, home – a return to basics, with anything organic leading the way.

“Consumers still see coffee as an integral part of their everyday lives,” said Robert F. Nelson, President and CEO of the National Coffee Association. “Even if economic conditions cause some to alter their coffee choices, they are nonetheless continuing to enjoy coffee at levels very much on par with recent years.”

However, CJ says that more adults are making their coffee at home. The retail coffee market grew 6% in 2008 and is increasing each year. Small coffee roasters are benefiting and so are the consumers.

Convenience has given way to the pocket-book mentality. It’s about time – more people should be concerned with the environment, how their food is grown, and how organics are the wave of the future.

Tags: Fairly Traded, Organic and Sustainable Coffee, Sustainable and Organic Tea, Sustainable Coffee
Posted on June 10th, 2010 in Sustainable and Organic Tea | No Comments »

Organic Coffee Fundraiser: Survival of the Fittest

According to research by Coffee Joe, sometimes fundraising is a frustrating, thankless job. Only those who are really dedicated, believe in their cause or project, and are not afraid of hard work will be successful.

The old adage, “if at first you don’t succeed, try, try, try again” is more true than ever. CJ says to never be afraid of failure so much that you won’t try a new idea. The worst summary of fundraising:- we could have tried this, it might have worked, and we definitely should have done it.

In an earlier post, Coffee Joe gave the seven tips to organic fundraising. As well, it’s never too late to:

1) Review your policies – make a note of what worked and what didn’t.

2) Note the volunteers who campaigned the hardest and who didn’t.

3) List the donors who were unavailable today; call them next time.

4) List the the donors who donate every year despite the economy

5) Decide which products were the most popular with your customers.

6) Follow up before the next fundraiser

A public thank you is always appreciated, and accountability never goes out of style.

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Coffee Joe Says: “The mind is like a parachute. It doesn’t work unless it’s open.” ~anonymous~

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Tags: Organic and Sustainable Coffee, Sustainable Coffee Fundraising, volunteer
Posted on June 9th, 2010 in Organic and Sustainable Coffee, Sustainable Coffee Fundraising | No Comments »

Where in the Coffee World is Bolivia?

Bolivia proclaimed independence in 1809, but the establishment of a republic, named for Simón Bolívar, did not happen until August 6, 1825. Ensuing years meant political upheaval and unsettling times for the population. During one of the wars, Bolivia became landlocked as it lost its seacoast to Chile. Meanwhile, Paraguay invaded and afterwards, did allow access to the Paraguay River.

Landlocked Bolivia

Through to the 21st Century, when in the elections held in December of 2005, Evo Morales and the socialist MAS party obtained a victory with 54% of the vote, becoming the first Native Bolivian president in history. In February 2009 a new constitution was enacted by Evo Morales. This gave Bolivians of indigenous descent more economic and political rights.

As one would expect, all this turmoil affected coffee production. In Bolivia 95% of coffee production is in the rural areas of the Yungas, but other growing regions are Santa Cruz, Beni, Cochabamba, Tarija, and Pando.

While there are large commercial farms, land reforms have expropriated most of the large landholdings and redistributed them back to rural farming families. These small plots range from 1-8 hectares and produce between 85-95% of Bolivia’s coffee, most of which is the Arabica variety and grown organically at an altitude of 600-2,200 ft. above sea level.

“Death Road” – dangerous transportation

Bolivia has altitude, fertile soil, and a consistent rainy season, but problems of rugged terrain and a lack of communication and technology make coffee quality control almost impossible. The green coffee beans had to be sent along “Death Road”, a dangerous mountain road, when they were prepared but not fully dry. This resulted in some strange flavours, but recently, funding from various outside agencies has helped to establish co-ops in rural areas, and since 2006 the road has been upgraded and modernized. Coffee farmers have the means to ensure quality, value, provide more community jobs, and be able to tap into the organic global market. Properly processed, the coffee has a full, fruity taste.

However, like its past, Bolivia’s future is still uncertain, but hopeful.

Pistol and Burnes likes to be part of the solution. Several of our fairly traded organic coffees from Bolivia are featured below. Please click on one of the images for more information or to order.

Tags: alternative choices, coffee beans, coffee farmer, Sustainable Coffee
Posted on June 8th, 2010 in Organic and Sustainable Coffee | 1 Comment »

A Coffee By-Product: Pulp Fiction?

In our last article, Coffee Joe was away enjoying the fresh air, mountain streams and nature in general. As he lay watching the clouds roll by, basking in the sunshine, he reflected on how much the planet has changed since his childhood.

Human population is expected to soar to 9 Billion by the year 2050. A scant forty years away. If we don’t take care of the earth now, the natural resources that are being stretched at this moment will be harder than ever to find.

Organic coffee, tea and cocoa are trying to make a difference. CJ says if you buy responsibly from the co-op organizations, make sure the products are fairly traded or fair trade, you will be helping conserve what we already have. This in turn will save resources for the future generations.

However, Coffee Joe’s research shows that by-products such as coffee pulp have become a huge problem. Just a tiny amount of coffee pulp is used by farmers for compost and the remainder piles up or becomes a pollutant when the rains wash it into local rivers. Ignored by the global watchdogs, if it can’t be seen, it can’t be there.

coffee pulp piling up (ZERI)

On the positive side, new innovative plans are in the works. Growing mushrooms with coffee pulp is a new idea for poverty stricken third world coffee countries, especially for the women who usually do all the work, and receive little in return. In addition, solutions are being researched by ZERI (Zero Emissions Research and Initiatives Foundation).

“ZERI discovered that not only do mushroom spores thrive in coffee pulp, the spores also convert the pulp into a livestock feed rich in fibre. In a cycle that reuses local organic material, the manure produced by well-fed livestock can then be used as a rich fertilizer for coffee plants or food crops. This closed-loop, sustainable process developed by ZERI won the Specialty Coffee Association of America’s 2009 “Sustainability Award.”

women, coffee pulp (ZERI)

In some countries, East Africa or Tanzania for instance, coffee farming does not bring in much money, and most are too poor to realize a profit. Mushrooms will bring a little more security to their lives, their communities and their families.

CJ wants you to take the time to be responsible, include organics into your lives, even if it’s only one product at a time such as organic coffee. If you are going to drink coffee anyway, drink organic.

Someone will thank you.

Tags: alternative choices, fair trade, Fairly Traded, organic
Posted on June 4th, 2010 in Sustainable Coffee Production & Packaging | No Comments »

Coffee: Packaging For A Green Industry

Coffee Joe says to look around in your kitchen. How many items come in boxes, bags, plastic, Styrofoam, cans, or bottles? Now imagine the creativity involved in their production. However, as the sheer volume of packaging has skyrocketed recently, CJ thinks it should be mandatory for the manufacturers to make them as sustainable, eco-friendly, and biodegradable as possible.

kitchen waste = landfill

Coffee Joe intones the mantra of reduce, reuse, and recycle. As a responsible coffee company, we promote the use of our compostable bags, reuse the hemp bags the green beans come in, and because the other odds and ends of packaging are only a viable option for recycling if they are bundled together in large lots, we have it picked up monthly. We are doing our part as much as possible.

The global steps to sustaining and managing waste products should be as follows:

Prevention – Packaging only for loss or damage, not for aesthetic reasons.
Minimization – Reduce packaging: lower costs, less space, less in a landfill.
Reuse – Always should be a priority for everyone to consider.
Recycling – Old into new, esp. packages of steel, aluminium, paper or plastic.
Energy recovery—Waste-to-energy makes use of heat from packaging pieces.
Disposal—burning and allowing marked zones for special waste in a landfill.

CJ loves numbered lists, they organize and make everything logical. Take these points to heart. If packaging is here to stay, let’s make sure it stays in the right place. You can read our guest blog at www.myzerowaste.com. An international site, it is a check valve for what is going on in the world of waste.

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Coffee Joe Says: “We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.” ~William Osler~

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Tags: eco-friendly, sustainable, Sustainable Coffee, Sustainable Coffee Production & Packaging
Posted on June 2nd, 2010 in Sustainable Coffee Production & Packaging | No Comments »

Fundraising: The Art of Presentation

Coffee Joe was away flyfishing for a few days. As he relaxed and trolled around one of the pristine northern lakes, he reflected how flyfishing and fundraising had a lot in common.

Jim Calhoun/Artist

1) The Set Up – whether rods, reels or a tin boat, you need the tools to be successful. In fundraising, that means a good location, accountability and enthusiasm.

2) The Strong Leader – without the strength that the leader gives, the flyfishing adventure would be a disaster. Your fundraiser needs strong direction and leadership.

3) The Suitable Fly – pick the one that is adaptable for the area and lake. In raising funds, you need to choose the product that best reflects your cause – such as organic coffee, tea or cocoa.

4) The Perfect Cast – pull the line slowly to start, then a quick finish. Volunteers are the backbone of fundraising – they usually have little experience in the beginning but with a little help, become your greatest asset.

5) The Presentation – all flies are colourful, well made, and lure the trout to the surface. In fundraising, you need eycatching brochures, posters and promotion to ensure the donors come to you.

6) The Prize – a silver trout is caught and released for sustainable fishing. Your fundraising public will come back time and time again if you follow the tale of the trout.

Coffee Joe is back at work, merrily posting away, and dreaming up new ideas for you. So, stay in the boat, relax and follow us upstream.

Tags: organic, sustainable, Sustainable Coffee Fundraising, volunteer
Posted on May 29th, 2010 in Organic and Sustainable Cocoa, Organic and Sustainable Coffee, Sustainable and Organic Tea, Sustainable Coffee Fundraising | 1 Comment »

Landlocked Bolivia

“Death Road” – dangerous transportation

Pistol and Burnes likes to be part of the solution. Several of our fairly traded organic coffees from Bolivia are featured below. Please click on one of the images for more information or to order.

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