The Fair Trade organic coffee industry is increasing, which is great news for farmers
Producers of coffee need to take notice of a growing demand for Fair Trade organic beans. In 2009 alone the market sales were at 1.4 billion dollars, which blows away the standard coffee competition.
This is evidenced in the last four years where organic coffee demand has increased by 21 percent on average, compared to only one percent for regular coffee. That is a substantial difference and is expected to continue to rise.
Organic coffee is popular for several reasons. First, it’s healthier. The beans do not contain harmful chemicals or pesticides. Second, it’s great for the environment because growers use responsible practices that actually replenish the soil. And third, it helps support small organic coffee growers, especially in third world countries, and their prospective economies.
There are around 40 countries that currently produce organic coffee, all of which are accountable to the Organic Trade Association and that guarantees to consumers that the coffee is one hundred percent organic. These countries include Mexico, Brazil, Costa Rica, North America, Bolivia, El Salvador, and Nicaragua. The OTA was formed in 1975 in North America and has around 1,400 members today.
Jim's Organic Coffee
Sustainability is number one with Jim’s Organic Coffee. Grown without synthetic fertilizers and pesticides Jim claims to improve the surrounding community’s ecosystems.
Jim Cannell fell into the coffee business by accident in 1985 when he was seeking work on Wall Street in Manhattan. He met a man who told him to call around for green coffee. By 1992 he had enough knowledge to start is own business which merged with a larger company. He left that firm to start Jim’s Organic Coffee.
Certified organic by QAI (Quality Assurance International) who inspects farms ensuring standards are met there and at the plant where the coffee is roasted. Even Jim’s facility is 100 percent organic.
Jim buys from small family owned farms who share the same organic practices he employs. The best tasting coffee, he says, is from shaded coffee plants. Banana, mahogany, and plantains are a few of the indigenous plants that provide this shade preventing the nutrients in the plant from leaching out from the sun’s rays.
The plants have a symbiotic relationship with the coffee plants which in turn attract birds like the Warbler, Northern Waterthrush and Slate Throuted and Painted Redstart among many others.
Hand roasting techniques are used to extract the best flavor and each bag of coffee is then vacuum-packed to maintain freshness. It’s even certified Kosher.