Caffe del sol5/30/2023 Starting this business was a way for Stephen to elevate his passion for good coffee, but it also made it easier to raise his daughter at the same time. Each bag of coffee has a tracking number that follows it from farm to roaster. Many of their business practices support not only the farmers at origin but the local community as well. The beans they deliver to Press come in reusable jugs, eliminating any single-use packaging for the journey across town. They donate leftover beans to local organizations such as Shelter House and have sent coffee to the Water Defenders at Standing Rock. Otherwise, they use recyclable and biodegradable packaging, reuse what they can, and compost the rest. That’s why many of the coffees have a lowercase ‘ft’ next to the name instead of a capital ‘FT’.Īs far as their local impact on the environment, Cafe del Sol adds less than 30 pounds of waste to the landfill a month. Most of their beans are in fact Fair Trade certified through the importer, but since they could only afford to pursue one certification, Stephen chose Organic. That doesn’t mean Cafe del Sol’s coffee isn’t fairly traded, however, they aim to work with farms that are socially and environmentally sustainable. This certification ensures things like a minimum price per pound and environmental stewardship. The intensive nature of certification is the reason why Cafe del Sol has the Organic label but not one for Fair Trade. It’s time-consuming and costly, and as we’ve previously mentioned, the poor wages of coffee farmers these days may prohibit them from getting certification despite growing coffee organically. Even still, they have to maintain organic practices for three years before getting their official certification. At the end of the farmer, an Organic label means that they have to go through a strict vetting process, get tested for 140 chemicals and more. Obtaining it in 2003, they have to maintain meticulous records of a bean’s journey from the importer to the hands of the customer. Keeping a strict inventory of what they sell and roast is not only good for business but necessary for Cafe del Sol’s USDA Organic certification. Stephen’s first 40 batches were roasted in the basement of his townhome for friends but he has now roasted over 100,000 batches, eight pounds at a time. This method is a more efficient way of roasting and is said to have a cleaner-tasting end product. This also means that the bean is hotter than any surface, removing the possibility of burning or charring. (A machine you can use at home to roast your own beans, by the way.) A traditional drum machine rotates the beans so they heat evenly, but in the Sivetz they get fully roasted by levitating in the hot air. At Cafe del Sol, they use a Sivetz fluid bed air roaster which uses heated air to roast coffee, much like a popcorn popper. Packaged in our Biotrē 2.0™ bags made with 100% renewable materials.A typical coffee roaster spins the green coffee inside a drum, using radiant heat, similar to a clothes dryer. Hey, after all these years, you gotta admit, Del Sol still stands up to cream, whether brewed at home or extracted as espresso, with a silky amber crema. We even signed one guy’s “Del Sol or Die” tattoo. Everywhere we go, our fans shout the lyrics at us like, “Milk, milk chocolate and caramel, baby!” We don’t mind it’s an honor. We don’t mind playing our greatest hits, and this is our top request. You can’t be all things to all people, but you can drink this rich and complex combo of milk chocolate, caramel, and dark cherry. The Del Sol flagship blend is strong enough for a latte, but sensitive enough for a pour-over. And given our dedication to ethical trading, this history lesson comes with a deep, silky sweet caramel finish. It’s a rich and complex story, with praline and dark chocolate plot points. The Del Sol flagship blend honors coffee’s global history by tracing the plant’s travels over amber oceans-from Ancient Ethiopia to Indonesia, and to the Americas from Europe. From everywhere, to everywhere, for everything.
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