“I love coffee and have already drunk more than 11000 cups of coffee in my life!
This is about 150kg of roasted coffee beans which take 60 coffee trees about 10 years to produce from scratch! So I have had a pretty significant impact on a coffee farmers life! Because Arabica coffee is struggling with climate change and from conventional monoculture, I want to make sure this impact is positive and sustainable, and give other coffee lovers the tools and the incentive to do so too!
So the time has come to raise awareness about healthy Arabica coffee cultivation and set the benchmark in sustainability for others to learn from.”
Cyriel van de Winckel
Bean Carer, Himalaya Co-op Organic Coffee
Did you know coffee is one of the most widely traded commodities in the world – with over 12 billion pounds of coffee produced annually!
Meeting that demand is no easy task. So over time, farming methods have been developed to maximize production – but often at the expense of human and environmental health. What results is the non organic, conventional coffee that many are used to. So what’s the difference between that and organic coffee?
First, conventional coffee is among the most heavily chemically treated foods in the world. It is steeped in synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides – a real mouthful with a bad taste. Not only does the environment suffer from this overload, but so do the people who live in it. Farmers are exposed to a high level of chemicals while spraying the crops and while handling them during harvest. The surrounding communities are also impacted through chemical residues in the air and water. These chemical presences are not just unpleasant; many are highly toxic and detrimental to human health.
In the case of organic coffee, there are no synthetic fertilisers or chemicals used in growing or production, which means cleaner beans, air, land, and water. The coffee is grown with only organic fertilisers, like coffee pulp, chicken manure, or compost. Organic farms also combat climate change by emitting less carbon than chemical farms, while also sequestering significant amounts of carbon. As a bonus, organic coffee beans are richer in healthful antioxidants, and many people can even taste the difference. Your health, and the health of the planet, both get a boost.
So what can you do? The organic coffee market has grown according to increased demand from people who want to drink something they can feel good about. Industries can and do change based on the choices that you make in the grocery store or at your favorite café – so you can vote with your mug! By purchasing organic coffee where you can find it (and demanding it where you can’t), you support healthy ecosystems, sustainable methods, and superior coffee. Now that’s good taste!
New venture in Tasmania! The first Zero waste, “CROP to CUP” sustainable coffee is now launched and you can be part of it!
You are invited to join us for a free coffee tasting session to warm your soul as well as your belly.
SUNDAY EVENING 15th OCT. @ 7pm
47 WILMOT RD, Forth
RSVP necessary for an idea of numbers.
Msg Grada on 0408283008
A few words from Cyriel:
Anne and I are excited to finally let you know that the first Zero waste, “CROP to CUP” sustainable coffee in Tasmania is NOW launched!
Arabica coffee is struggling with climate change and from conventional monoculture production… The time has come to let Nepalese farmers show how coffee is grown the natural way, below trees.
We think there is no point talking about sustainability if it doesn’t go all the way from the farmer to your cup. We also aim to raise awareness about sustainability and want to set the benchmark for others to follow.
We do this simply by offering certified organic coffee in certified compostable ‘bury in backyard’ packaging (not just biodegradable), with local and carbon neutral transport and processing, for a normal price.
There’s no point being sustainable if nobody can afford to buy it, right?
With your help, Himalaya Coffee is going to be the FIRST certified organic coffee roaster in Tasmania enabling full CROP to CUP sustainability in coffee!
However we have run out of funds… We don’t ask for a donation (you can, but) we simply ask people to purchase now and receive freshly roasted beans or ground coffee in 3 to 4 weeks when we have sufficient funds to finish roasting and packaging and posting back to you! After this kickstarter funding we can run Himalaya Coffee on our own!
By drinking this coffee you actually reward farmers and communities to become resilient in the face of a changing climate!
Share and support our sustainable coffee campaign here:
to keep up to date:
For the full story and for a webshop:
We look forward to sharing this unique coffee with you!
Feel free to contact me with any inquiries.
Cyriel van de Winckel
P 044 86 44 696
A Sheffield, Tasmania