Grounds for Change

Phyllis Irene Radford

All right, I admit it, I’m addicted to coffee.  There is nothing like the aromatic allure when you open a fresh can or grind your own beans.  The flavor caresses the tongue and the jolts the senses into awareness.  Millions of people around the world agree with me.  Coffee is the 2nd most traded commodity in the world, falling only a little behind oil.

There is a new restaurant in my town.  It’s called Wraptitude.  They serve organic foods wrapped in high fiber, low fat wraps.  The food is amazing, fresh, wholesome, and satisfying.  The coffee is, however, the best I’ve ever tasted.  With reason.

Wraptitude uses exclusively coffee from Grounds for Change Fair Trade, Organic, shade grown, and carbon free (Carbon Life Cycle Analysis, the carbon emissions footprint is offset by donations to reforestation programs).  Grounds for Change is a member of 1% of the planet as well.  1% of total sales is donated to non-profit environmental organizations.

Here’s their crop to cup chain to account measure and analyze carbon footprint:

1> Organic cultivation of coffee plant

2> Non-Mechanized harvest of coffee cherries

3> Pulping and washing of cherries (extract beans)

4> Sun drying of coffee beans

5> Transport of beans to dry mill for hulling

6> Burlap bags used to contain finished green coffee

7> Transport to port city in country of origin

8> Ocean transport from origin to US west coast ports

9> Warehousing in US port cities

10>    Transport to Grounds for Change roaster

11>    All energy used in roasting processes

12>    All energy used in preparations and business travel

13>    Coffee packaging materials, labels & shipping boxes

14>    Transport of finished coffee to custome

15>    Customer disposal of empty coffee bag.

What’s more The Wraptitude uses only Café Femenino Peru and Café Femenino Mexico.  All of the coffee growers are women, members of a women’s cooperative.

Book View Café started out as a cooperative of science fiction and fantasy female writers—we’ve grown beyond that with additions of men and other genres—but I feel an affinity for these women coffee growers trying to carve a new and more prosperous place for themselves in a world dominated by men in a profession reserved almost exclusively to men.  Sounds sorta like old school science fiction and fantasy publishing.  As for the coffee, I love supporting the female cooperative, I also love the coffee.  I highly recommend taking the time to seek out a local outlet and enjoy a truly fine cup of coffee while reading your latest book.

Phyllis Irene Radford is a founding member of the Book View Cafe.  She has edited 5 anthologies for BVC with the help of a lot of coffee.


About Phyllis Irene Radford

Irene Radford has been writing stories ever since she figured out what a pencil was for. A member of an endangered species—a native Oregonian who lives in Oregon—she and her husband make their home in Welches, Oregon where deer, bears, coyotes, hawks, owls, and woodpeckers feed regularly on their back deck. A museum trained historian, Irene has spent many hours prowling pioneer cemeteries deepening her connections to the past. Raised in a military family she grew up all over the US and learned early on that books are friends that don’t get left behind with a move. Her interests and reading range from ancient history, to spiritual meditations, to space stations, and a whole lot in between. Mostly Irene writes fantasy and historical fantasy including the best-selling Dragon Nimbus Series and the masterwork Merlin’s Descendants series. In other lifetimes she writes urban fantasy as P.R. Frost or Phyllis Ames, and space opera as C.F. Bentley. Later this year she ventures into Steampunk as someone else. If you wish information on the latest releases from Ms Radford, under any of her pen names, you can subscribe to her newsletter: Promises of no spam, merely occasional updates and news of personal appearances.


Grounds for Change — 2 Comments

  1. This sounds like a great source for coffee for me, especially since I prefer the Central and South American coffees. I’ve used similar coop sources in the past, as well.

    I’m not the biggest coffee drinker in the world but I do need a kick of caff to start the day and wake me up.

  2. I started drinking coffee in 1971 when I was going to School in Edinburgh for 5 months. At the time most restaurants would only serve coffee with dinner (main meal of the day) because only the lower classes drank tea with dinner! The boiled concoction was half hot milk with a ton of turbinaro (sp?) sugar. I got used to it over my 5 month stay.

    Came home and gave up coffee. Then when I started writing full time and had DEADLINES, I needed a caff boost at odd times. My DH got me a really good cup of coffee, fresh ground served with real cream and sugar. I was in heaven. I’m not a coffee snob (can’t afford it) but I do appreciate the good stuff when available.