Through the combined efforts of JumpinGoat Coffee Roasters and Ken Landers, the San Rafael Sustainable Coffee Initiative (SRSCI) is off the ground and running. With the goal of restructuring the current seed-to-cup value chain that exists in coffee farming, the SRSCI aspires to positively impact the lives of the Costa Rican coffee farmers, implementing the four pillars of sustainability: social, cultural, economic and environmental. With current co-op methods ineffectively aiding the farmer, the SRSCI is laying the foundation for direct trade from the San Rafael coffee farmer to the consumer. The astonishing facts of the current value chain demonstrate a net profit for some Costa Rican farmers of $0.39 (39 cents!) per one pound of coffee. Compare this to the average $250 net profit the coffee retailer receives for the SAME one pound of coffee. JumpinGoat Coffee Roasters and the SRSCI believe the consumer should have the choice to go directly to the source, the Costa Rican farmers themselves. The San Rafael Sustainable Coffee Initiative opens this window for choice, offering direct communication with the farmer, direct purchase and revealing a world of possibilities for the consumer and the farmer that do not exist in the current market. JumpinGoat will be returning to Costa Rica with the Costa Rica Eco Tour scheduled for January 2011 to further investigate coffee at its source, the SRSCI’s venture in coffee sustainability measures and how to accomplish this with the other local coffee farmers. Coffee and non-coffee industry personnel are encouraged to join.
Heartburn, anyone? Low acid coffee might be a solution. Acid reflux, indigestion, GERD (gastroesophageal reflux disease) – all names referring to that uncomfortable burning that starts in the pit of your stomach, coats your esophagus and radiates up to your chest and throat. Anyone who experiences heartburn symptoms on a regular basis can tell you the importance of diet and how certain foods and drinks, usually acidic, can trigger a flare of this condition. For people who love drinking coffee, this can create quite a conflict. To drink or not to drink, that is the question. Thankfully, there is the existence of low acid coffee.
Coffee, in general, absorbs tastes and attributes from the surrounding terrain and region in which it is grown, as well as other environmental factors. Coffee naturally produces acids and sugars among other properties of the coffee bean. Coffee growing regions of the globe each produce distinctive coffee beans with variations in genetic properties, including taste, smell, color, and yes, even acidity. Low acid coffee beans can be found in specific areas where coffee plants are inherently bestowed with natural low acid characteristics. That’s good news for the reflux-afflicted consumer. The easiest way to find these low acid coffee beans is to simply ask.
Besides the naturally grown low acid coffee bean, there are other ways to generate a low acid cup of coffee. Certain roasting and brewing processes can significantly impact the amount of acid created without affecting the taste or aroma of the coffee itself. Special roasting techniques designed to balance pH levels can minimize acidity. A time consuming, yet simple and productive, cold brewing process can significantly reduce acidity as well. The cold brewing method can be achieved with any ground coffee of choice and involves adding cold water to the coffee grounds and allowing them to steep for approximately 12 hours. After steeping and subsequently separating the grounds, the concentrate can then be served by adding the desired amount of hot water - and voilà, you have a cup of low acid coffee.
For those coffee lovers suffering from chronic reflux or heartburn and the coffee conundrum this creates, investigate the benefits low acid coffee provides. The less acid, the less likely it is to aggravate the gastrointestinal system, leading to a “happy” stomach. Perhaps it will be discovered that you can have the best of both worlds.
JumpinGoat Coffee Roasters continues to make its mark on the coffee world. Already a successful enterprise by implementing an efficient and productive coffee shop business plan, JumpinGoat reaches new levels as they introduce the SmartCup XPress Lid into their operations. This ingenious apparatus has given new meaning to the French press and JumpinGoat Coffee Roasters is pleased to be one of the first locations to carry this item.
For the serious coffee guru, it is a well-known fact that the perfect cup of coffee begins with the roasting process and how the coffee is brewed undoubtedly affects the end taste. The French press is the preferred method by most to achieve the outcome of a perfect cup, complete with the natural oils and flavor of the coffee bean. The problem with the French press is that until now no one has ever developed a dispensable press for “on the go” coffee drinkers. Jeff Baccetti, inventor of the XPress Lid, was inspired to create a recyclable, disposable French press after watching his wife painstakingly transfer her traditionally pressed coffee into a paper cup to carry on the road with her. The concept was born and within a few weeks the first designs were complete. Hence, the SmartCup XPress Lid has arrived.
Hours are spent commuting on the road and for the coffee enthusiast who has discovered the richness of a French press, this means sacrificing quality for something quick and easy. The XPress Lid offers a convenient and disposable means of producing a superior cup of French press coffee on the go. With fully recyclable components, the contraption fits easily over existing 16 and 20 ounce paper cups and functions as well as the traditional French press for an aroma and taste that are incomparable. All you need is great coffee and clean water. Best of all, the coffee or tea – yes, even tea – of your choice can be prepared easily with conventional press techniques to its maximum flavor potential using the XPress Lid and then discarded with no clean up hassle.
CEO of JumpinGoat Coffee Roasters, Forrest Graves, is continually searching for ways to improve his coffee service and promote quality coffee products. Discovering this novel device and young and progressive company, Graves and SmartCup have joined for a business venture advocating superior coffee and innovative means to produce quality coffee. The product’s fully recyclable design was an attractive quality which caught Graves’ attention. Having been tested with consumers, JumpinGoat determined that individuals preferred the XPress Lid, noting that people appreciated the ease of use and “no clean up” disposable and recyclable attributes the XPress Lid provides. Recognizing the appeal of the XPress Lid, JumpinGoat offers and is currently analyzing the success of the XPress Lid with US troops in Iraq.
JumpinGoat is excited to introduce this phenomenal new tool and believes the XPress Lid disposable French press is the wave of the future in coffee commerce. As we have come to expect with JumpinGoat Coffee Roasters, Forrest Graves wants to do more than just “sell” coffee; he strives to educate the consumer and the entrepreneur. Cheers to JumpinGoat for offering the latest and greatest ways to yield the perfect cup of coffee.
JumpinGoat Coffee Roasters is on a mission. Dedicated to providing the highest quality roasted coffee, exceptional service and the guidance of coffee business plans, JumpinGoat is traveling to Costa Rica to experience the origin of coffee, before it is roasted and even before it is picked. JumpinGoat will explore a hands-on approach to the cultivation of the coffee cherry – walking, talking and working with the local farmers and even harvesting discussions and instruction, as the following trip in January will result in actually picking the berries from the trees. Aspiring to expand knowledge on social and cultural sustainability with applications to coffee shop business plans, JumpinGoat departs Friday, April 30th, destination TheCommon Cup Community Coffee House and Roastery, Monteverde, Costa Rica.
Serving as host to this JumpinGoat adventure, Ken Lander, administrator of The Common Cup, offers the opportunity for coffee entrepreneurs/enthusiasts to participate in the full seed-to-cup process, learning not only a great deal about coffee, but also discovering the values that a non-profit community coffee house can offer. The Common Cup believes in social sustainability, giving 40% of proceeds of the retail sale back to the community for educational and beneficial social services. JumpinGoat is interested in this value system, hoping to garner and amplify these concepts. “JumpinGoat Coffee Roasters seeks to embody as many appreciable aspects of sustainability as possible in our coffee business plan,” stated Forrest Graves, owner of JumpinGoat, and continues, “We have a responsibility to our patrons and supporters to provide coffee that is manufactured with a conscience.” As a motivated and ambitious business owner, Graves looks to introduce several pillars of sustainability, including social, economic, environmental and agricultural. JumpinGoat believes in this mutually beneficial relationship and heads to Costa Rica to view the fruition of The Common Cup and its joint venture with local coffee producers firsthand.
The excitement continues to build as JumpinGoat anticipates direct interaction with the local farmers, experiencing seed-to-cup personally – planting, harvesting, processing, milling, grading, sorting, exporting, cupping, roasting, grinding and brewing. This trip is about “getting your hands dirty” and really understanding the life of the farmer and the method to which coffee is prepared and managed. Face-to-face communication with the producers, navigating the slopes of the mountainside, studying the coffee plant in its natural habitat, observing the cherry in developmental stages and coffee farming at its roots – that’s what this adventure is.
Looking forward to the experience of coffee farming one-on-one and studying the cooperative ideals, JumpinGoat predicts a successful and entertaining endeavor. The wisdom gained from this venture will be abundant. No doubt, the knowledge shared with up and coming coffee businesses and followers of JumpinGoat will be received well. Mr. Graves advocates sharing his coffee business knowledge and promotes these efforts in his coffee roasting business plan training.
JumpinGoat Coffee Roasters invites you to attend the January 2011 JumpinGoat Costa Rican Adventure Tour, as Forrest Graves travels back to Monteverde, leading the tour group along this coffee quest. Explore the coffee world of Costa Rica and witness for yourself what this expedition holds. JumpinGoat would like to extend this invitation to everyone, whether you have a lingering interest in coffee or have expert knowledge in coffee affairs. Follow JumpinGoat Coffee Roasters throughout this adventure as we continue to update their progress and look for upcoming information regarding the January 2011 trip. Travel arrangements for this Costa Rican tour can be made effortlessly with the help of VIP Travel in Cleveland, Georgia. With lots of adventures foreseen, this is going to be one great trip.
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