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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 39 May 4, 2001

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Hooked on Coffee, by Ellen Goodman
4. A Daily Dose of Wisdom from the Rebbe
5. ORCA's Dirty Dozen
6. Estate Kona Coffee
7. Coffee Growing at Home
8. Pump Pressure "Rating" On Home Model Espresso Machines
9. Earth Day and Coffee
10. Links to My Friends
11. Feedback


1. Welcome

Welcome, my friends, and thank you for subscribing.

This journal is almost one year old. The first issue was May 26,
2000. What a year! More next issue in my Anniversary Issue.

I just ordered some Yemen Mocha Matari for my new espresso
machine and I can't wait to try it. Have you home roasters
noticed that you are running through much more coffee since you
started roasting? I'm not drinking that much more (well, maybe a
little more) but I find myself giving roasted beans to friends
and I have more folks over for coffee than before. Isn't it
great, being able to control the freshness and have the variety
to enjoy? It's also great fun to share your good coffee with
friends and relatives. I love it.


I found a great coffeehouse in Harrisburg, PA on a recent trip.
Sparky & Clark's, downtown on Market, across from Hilton Hotel.
They roast their own and have an elegant shop in an old bank.
Ask Chris to pull a double shot as good as the one Robert had.
Chris is a computer programmer in his other life. Have you ever
noticed that many computer geeks are also coffee geeks? sent this link to an interesting article about
socially responsible companies. "Can Business Still Save the
World?" Take a look and then come back here to finish. There
will be a test on this issue next week.,,CID22319_REG3,00.html

Congrats to Ebay for their decision to stop the selling of items
associated with nazis, murderers, hate crimes, etc. I was
pleased to hear the news. They have 5 million items for sale.
They can survive without the crap.

My goal with this journal is to promote good coffee. I want to
learn, educate, and entertain. I publish every other Friday via
email and readers include coffee consumers, home roasters,
coffee geeks, retailers, growers, roasters, equipment dealers,
and anyone else who shares our passion for our most wonderful
beverage. If you want to learn more about the fascinating world
of coffee, this is the place. I don't sell anything and
subscription is free.

If you want to advertise here or submit an article please
contact me for the ad rates and deadline schedule.

DISCLAIMER: All information contained here is obtained by
Badgett's Coffee eJournal from sources believed to be accurate
and reliable. Because of the possibility of human and mechanical
error as well as other factors, neither Badgett's Coffee
eJournal nor its publisher, Robert L. Badgett, is responsible
for any errors or omissions. All information is provided "as is"
without warranty of any kind.

To subscribe or unsubscribe, click here:
If you have problems with subscribing or unsubscribing, please
contact me directly.


2. Some Words From Our Sponsors

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Costa Rica an exquisite experience awaits you.

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"I am only one, but still I am one; I cannot do everything, but
still I can do something; I will NOT refuse to do the something
I CAN do." Helen Keller

3. Hooked on Coffee, by Ellen Goodman

Robert's note: This is a small excerpt from a really good
article by Ellen Goodman. I don't like links to articles but in
this case, I could only reprint a maximum of 150 words without
paying for the right. The excerpt doesn't do the article
justice. She writes about a "caffeine-free" experience. I highly
recommend you link to the article.

"... Coffee, on the other hand, is culturally approved,
universally accepted, socially enabled, and financially
promoted. There's a fix on every corner.
Still, I comforted myself with the notion that I wasn't a coffee
junkie. Junkies drink the sludge at the bottom of the day-old
pot hanging around the office. I am a coffee gourmet.
I own at least six caffeine delivery systems from a Melitta to
an espresso machine. Like an alcoholic who only consumes vintage
Bordeaux, I choose beans of a certain provenance. I drink
politically correct, organic, bird-friendly, shade-grown coffee
cultivated by small farmers who get their fair-trading share of
the profits. Seriously.
Besides, I only drink about two cups. Every single day. First
thing in the morning. Immediately. Or else...." (continued)

The complete article can be found at the following link:

(c) 2001, The Boston Globe Newspaper Co./Washington
Post Writers Group. Reprinted with permission.

If you think you are beaten, you are.
If you think you dare not, you don't.
If you'd like to win but think you can't,
It's almost certain that you won't.
Life's battles don't always go to the stronger woman or man.
But sooner or later, those who win
Are those who think they can.

4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman


You need to decide what you are. If you believe yourself to be
an angel, be prepared for some disappointment. If you think of
yourself as a beast, you may well become depressed.
Best to know you are human. Stay away from situations you can't
handle, and face up to the mess when you fall down. That's even
higher than the angels.

Brought to you by

"Unplug your television. It interferes with life." Robert

5. ORCA's Dirty Dozen

Petrochemicals Inputs in Commercial Coffee Cultivation

One of the main problems with the use of petrochemicals in
coffee cultivation, is the simple inability for "proper"
application as directed by manufacturer instructions on
container labels. Many coffee farmers are illiterate. Protective
gear is rarely available or is uncomfortable and impractical to
wear in the hot and humid conditions where coffee grows. Often
coffee workers are not made aware of the toxicity of these
compounds. These conditions contribute to worker accidents and
environmental contamination throughout coffee growing regions.
As a result, the health and welfare of coffee workers and their
communities are severely impacted. The following agrochemicals
are responsible for the toxic contamination of drinking water
through runoff, the poisoning of aquatic life, migratory birds1
and bees vital to the pollination process.

The compiling of this list is an ongoing project of the Organic
Coffee Association. We will update this list as further
information becomes available. In our years in the coffee
business the founders of ORCA have had a hard time finding
verifiable information on petrochemical pesticides used on
coffee, a product that plays an important role in many of our
daily lives. Our intention in presenting this research is to
inform the public so they may make informed choices when buying
their coffee.

DDT: DDT, an organochlorine insecticide, was banned for use in
the United States in 1972 but is still widely available for use
in coffee cultivation abroad. When he asked which chemicals were
used to control insects in coffee cultivation when in Nicaragua,
Dean Cycon of Deans Beans in New England was surprised to find
DDT available for purchase off the shelf at an agrochemical
shop. The highest danger of DDT use lies in its sustained
persistence in the environment with a half-life of 2-15 years
and its immobility in most soils. Its low solubility in water
makes it extremely toxic to many aquatic invertebrate species
and fish. People eating fish contaminated with DDT can be
exposed via bioaccumulation of DDT in the fish. Acute human
exposure data and animal studies reveal that DDT can effect the
nervous system, liver and kidney. Increased tumor production in
the liver and lung have been observed in test animals. An
association with pancreatic cancer was suggested in humans in
one Study.

Thiodan-Endosulphan: A highly toxic insecticide, Thiodan is
widely used to combat the "Broca," a borer beetle in the coffee
cherry. In July of 1993, 60 coffee farm workers in Colombia were
poisoned and one killed as a result of exposure to Thiodan. More
than 100 poisonings and three deaths were reported in 1994 in
Colombia. Manufacturer. Hoechst, Germany

Paraquat-Gramaxone: Paraquat is exceedingly toxic to humans.
Many cases of illness and/or death have been reported. The EPA
has classified Paraquat as a possible human carcinogen.
Ingestion is followed by nausea, vomiting, abdominal pain and
diarrhea. Other effects include kidney failure, lung sores, and
liver injury. Paraquat has been shown to be mutagenic in the
human microorganism. It is a herbicide that is quick acting and
non-selective. It destroys green plant tissue on contact. It is
banned for use in several Scandinavian countries. Manufacturer.
Zeneca Ag Products 800 759-4500

2,4-D: 2, 4-D was a major component in the Agent Orange, a
defoliant used extensively in Vietnam. 2,4-D has produced
serious eye and skin irritations among agricultural workers.
Several studies in Sweden and the U.S. suggest an association
with 2, 4-D and cancer. An increased occurrence of non-Hodgkies
lymphoma was found in a Kansas and Nebraska farm population
associated with the spraying of 2, 4-D. The compound has been
detected in ground water supplies in at least 5 States and in
Canada. Manufacturer. Rhone-Poulenc, Inc. (919) 549-2000

Furadan-Carbofuran: Death in humans may result from respiratory
system failure associated with carbofuran exposure. Carbofuran
is highly toxic to birds. Bird kills have occurred when birds
ingested Carbofuran granules, which resemble grain seeds in size
and shape, or when predatory or scavenging birds have ingested
small birds or mammals which had eaten carbofuran pellets. One
granule is sufficient to kill a small bird. It is very toxic to
trout, coho salmon, perch, bluegills and catfish. Manufacturer.
FMC Corporation 2000 Market Street, Philadelphia, PA 19103

Timet-Forato-Phorate: Effects on humans from Timet exposure
include numbness, dizziness, tremor, nausea, breathing
difficulty, and slowed heartbeat. High doses may result in
convulsions, incontinence and fatality. Several poisoning cases
involved workers from 16-18 years old, wearing inadequate
protection while applying phorate to crops or working around
machines used to apply phorate. Timet is very toxic to birds,
bees, and fish. Manufacturer. American Cyanamid Co. Phone 201-
831-2000 201-835-3100

Terbufos: An organophosphate insecticide and nematicide,
Terbufos is highly toxic by both oral and ingestion and skin
contact. Symptoms of acute toxicity often include abdominal
cramps, vomiting, diarrhea, and excessive sweating within 45
minutes of ingestion. Absorption into the bloodstream may cause
inhibition of cholinesterase, an enzyme essential for normal
functioning of the nervous system. This in turn can lead to
blurred vision, chest tightness, headache, slurred speech, and
confusion. At high enough doses, death may result from
respiratory arrest, respiratory muscle paralysis, and/or
constriction of the lungs. Terbufos is a granular insecticide
and extremely toxic to birds, fish and aquatic vertebrates.23
Manufacturer. American Cyanamid (201) 831-2000

Diazinon: Diazinon is used in Guatemala. Symptoms associated
with poisoning in humans include tightness in the chest, blurred
vision, nausea, vomiting, diarrhea, and slurred speech. Death
has occurred in some instances from both skin contact and oral
exposures at very high levels. Birds are significantly more
susceptible to Diazinon than other wildlife. In 1988 the EPA
canceled the registration of Diazinon for use on golf courses
and sod farms They cited die-offs of birds which often
congregate in these areas. Manufacturer. Ciba-Geigy Corp

Malathion: Malathion is a general use pesticide used in coffee
production to control "pulgones" or mites. Human exposures can
occur through inhalation or through skin contact. Malathion has
produced detectable mutations in three different types of
cultured human cells including white blood cells and lymph
cells.27 Malathion is highly toxic to aquatic invertebrates,
cutthroat trout and brown trout. Manufacturer: Cheminova Agro
A/S Lemvig Denmark

Oxamyl: Oxamyl is used to control a wide variety of insects,
mites, ticks and worms. It's a highly toxic carbamate
insecticide in EPA toxicity class 1. EPA has classified most
products containing oxamyl as Restricted Use Pesticides due to
oxamyl's acute toxicity to humans, birds and animals. It's high
toxicity to bees, makes oxamyl's use especially destructive
since bees are prime pollinators. Oxamyl's availability in
granular form makes it especially dangerous to birds. Oxamyl is
highly toxic to birds. Manufacturer. Dupont Agricultural
Products (800)-441-3637

Zineb: A general use pesticide, Zineb is metabolized in
mammalian tissues into ETU (ethylenethiourea) and carbon
disulfide. ETU has been classified as a probable human
carcinogen by the EPA.31 Zineb is practically insoluble in
water, and hydrolyzes rapidly producing ETL and other
metabolites. In addition to having the potential to cause
goiter, a condition in which the thyroid gland is enlarged, this
metabolite has produced birth defects and cancer in lab animals.
Pregnant women are advised to avoid exposure to zineb as it can
damage the fetus, as well as cause adverse reproductive system
effects.33 34 Manufacturer. ELF Atochem North America (215) 419-

Acephate: Acephate is an organophosphate insecticide. Exposure
effects in humans can include heart block, central nervous
system impairment, ocular pain, dark or blurred vision,
cataracts, abdominal cramps, chest tightness, pulmonary edema,
frothing and death due to respiratory failure. Acephate is
considered toxic to bees and is available in granular form which
makes it a danger to birds. Manufacturer. Valent USA (510) 256-

ORCA would like to thank The Pesticide Action Network and Ama
Marston for their invaluable help with this project. Most of the
information is this report comes from EXTOXNET's Pesticide
Information Profiles (PIP) whose primary files are maintained at
Oregon State University. EXTOXNET is a Pesticide Information
Project of Cooperative Extension Offices of Cornell University,
Oregon State University, The University of Idaho, and the
University of California at Davis and the Institute for
Environmental Toxicology, Michigan State University.

Reprinted with permission of

"The factory of the future will have only two employees, a man
and a dog. The man will be there to feed the dog. The dog will
be there to keep the man from touching the equipment."
Warren Bennis

6. Estate Kona Coffee

Have you ever noticed the difference in the subtle flavors with
the vegetables you buy; the difference between your supermarket
produce over the outside farmers' market stand? Are you going to
the Deli for special cheeses or the bakery for fresh unique
bread? Or maybe it is in the bottle of wine you choose; a cork
over a screw cap or single estate vs blends?

The preference for discriminating taste is the prerequisite for
understanding the significance of a small estate varietal in the
coffee industry. I will attempt to clarify what I have
experienced in the Kona District of the Big Island of Hawaii in
the small varietal industry of 100% Estate Kona Coffee.

Our lovely Island is graced with two almost 14,000 ft mountains
which dominate our weather patterns. On the Kona side, which is
the lee side, most mornings are sunny and by mid day or so, our
cloud cover sneaks in. During the rainy season, springtime
through fall, we get a daily shower, sometimes harder and longer
than others. Our weather will generally clear in time for the
usual gorgeous sunset. The clouds come off the ocean and stack
up against the mountain, dropping rain when the elevation is too
high for the moisture laden clouds to move up any higher. So
generally, the higher elevations get more rain and lower areas
receive less; basically west to east- east being the higher.
However, there are pockets of unique climate ranges which may
include wet spots or dry spots.

Added to that concept of unique climate zones, each area north
to south may vary significantly also. Because of the lava flow
creation of our island and erosion, there are bands of different
soil types and ground conditions which change from each area
within the region. The Hawaiian way of dividing land was from
the ocean to the mountain and today our land is divided mostly
in long parcels going from the mountain down towards the sea.
These divisions have created unique climate bands with unique
soil types and a whole host of other variables to impact
character flavors for coffee.

Although maintaining the overall taste profile of the region,
they have unique flavor niches that distinguish one area over
another. Rocky conditions over soil over high elevation over
lower ones, these combinations are endless.

Alright, now we've listed the physical variables for single
estate varietals, let's now talk about the other variables which
are individually driven. We would start with individual choices
on how does the husbandry of the farm including the annual tasks
of pruning, fertilizing, keeping the ground cover under control
and even harvesting of the orchard on a timely schedule. We have
organic, conventional, different pruning methods and fertilizer
programs that may affect tastes as well as production. And
lastly but maybe more importantly is the processing of the
product to include the final roasting and packaging that is sold
to the consumer. To take the raw coffee cherry and convert it
into a stable, storageable product has basically three methods.
The first is to pulp the cherry into vats of water and ferment
quickly (within 10 hrs.) rinse and then machine dry until
desired moisture content. It may also do demusceledging of the
bean (scraping the pulpy fructose slime off under the cherry
skin). The parchment is peeled to green coffee fairly quickly
and graded into at least 5 grades and 2 types. The second method
is pulping with smaller more delicate pulpers, ferment, rinse
and to sun dry with a sun exposed deck and a passive solar dry
deck or one or the other. The parchment may also be aged before
peeling and is graded on the green side with at least 3 of the
grades mixed together and generally one type. Although there are
some that do grade into separate grades and 2 types. The third
method would include naturals, drying the cherry on the tree and
picking with skin on. They are roasted as such; there are some
other variables but the basic concept is there. I have only seen
two such companies and I don't prescribe to the style, however
it does create an interesting brew.

Roasting involves two predominant styles, a sauté of the beans
in/on a moving or rotating metal barrel with a flame under it.
This is the more popular style as it is more affordable and
controllable process. The other method uses convection heat to
percolate the beans with hot air. This is generally a cleaner,
more user friendly process but more expensive.

In conclusion, each one of the aspects of the bean, that creates
the final product, brings about characters and flavors which
will give a little unique profile of taste in each crop. The
potential for satisfaction in finding your coffee within the
taste profile of 100% Kona Coffee, is indeed a fun challenge. I
have met people who have done such and although they weren't
sure they only had one favorite, they left with a huge smile on
their face, talking a little quicker and assured that the many
small coffee farms in Kona produce some of the world¹s finest

John Langenstein, Langenstein Farms,

Gourmet 100% Kona Coffee from the source!

Visit our site or call 800-621-5365
Langenstein Farm
P.O. Box 615
Honaunau, HI 96726

"A man is not old until regrets take the place of dreams."
John Barrymore

7. Coffee Growing at Home

Growing a coffee plant at home is a rewarding experience that
will help you learn and appreciate the work involved in
producing a good cup of coffee. It is a very easy plant to take
care of and is a great conversation piece, especially during
flowering or cherry development.

Ideally you should start with a freshly picked coffee cherry,
but unless you are in a producing country this will not be
possible and you should skip to section 2.

Section 1. Harvesting and Preparing the Coffee Seeds.

Ripe cherries should be harvested and picked from trees with
good production and without any disease or other affliction.
The cherry is the pulped by hand, washed with water, and
fermented in a small container until the pulp is fermented off.
This can be determined simply by rubbing the bean in you hands.
Wash again with fresh water. Any coffee beans that float at any
stage of washing should be discarded. The beans must then be
dried to about 20% moisture content on mesh screen in open and
dry air, but not in direct sunlight. After pulping a coffee
will have between 60-70% moisture content so you can determine
the appropriate stopping point simply by weighing the beans.
Otherwise you can simply bite open be bean and ensure that it is
dry on the outside and slightly soft and moist on the inside.
Alternatively, a pulped bean can be used immediately for
planting and in some areas this is considered advantageous.

Section 2. Germination.

If coffee cherries are not readily available green coffee can be
purchased from a local supplier, but it is essential that the
bean is of a recent crop and recent shipment. I would recommend
ordering green coffee from and asking for
the most recent crop. The potential for germination will
continue for almost four months, but after this time the
germination rate is several fold less and germination time is
significantly longer. Fresh seeds should germinate in 2.5
months, but old seeds can take as long as 6 months. Coffee in
pergamino is even better. If this is available plant the coffee
face down in the pergamino.

It is advisable to pre-germinate the seeds. First soak the
seeds in water for 24 hours. Then sow the seeds in damp sand or
wet vermiculite in which the excess water has been drained.
Alternatively, you can place the seeds between moist coffee
sacks, which should be watered twice a day and well drained.

Once the seed germinates very carefully remove it from the sand,
vermiculite, or burlap bags. A hole about 1.25 cm deep should
be made into a soil of friable loam soil with a high humus
content. Rotted manure, bone meal, and dried blood can also be
added. If this type of soil is not readily available try a
light weight and porous soil. Place the seed flat side down in
the hole and sprinkle soil to cover the hole. Do not press the
soil down firmly. Placing a 1/2 inch of mulched grass on top
will help preserve moisture, but should be removed when the seed
has fully germinated.

The seeds should be watered daily. Too much water or too little
water will kill the seed. The soil should remain well drained,
but moist at all times.

After germination the plant should either be left alone or
carefully removed and planted in a soil with a low pH and high
nitrogen content. The soil should be porous. Therefore, course
sand or basalt gravel dust can be added. Manure can also be
added. A fertilizer that is appropriate for orchids can be used
sparingly for the coffee plant to maintain mineral levels and a
low pH.

Section 3. Care.

The plant thrives under artificial plant lighting indoors. The
outside temperature in countries outside the Tropic belt is too
volatile and too cold to allow the tree to develop. I recommend
watering the tree twice per week in what I call a full watering
and a half watering. In a half watering, I simply add some
water to the soil and allow it to drain. In a full watering I
add water, allow it to drain, and then add water with fertilizer
and allow it to drain. The key is to keep the soil most, but
well drained.

After two or three years flowering and possibly cherries can be
expected, but do not expect high-quality coffee unless you are
at a high altitude and are monitoring the conditions of the
artificial microclimate carefully. For more details please see
the rest of the agriculture section. In theory it is feasible
to grow a high-quality coffee at home under the right

To spur flowering wait until the beginning of winter and
significantly reduce watering for 2-3 months. When Spring
begins water the plant well, which should shock it into
producing flowers. From this point forward water well and
regularly. Arabica coffee is self-fertilizing so you will not
need to worry about pollinating.

Once the cherries mature you can harvest, pulp, ferment, dry,
roast, and drink the coffee.

Reprinted with kind permission of Coffee Research Institute

What would you do with an extra 130 hours added to your life
this year? Read more, exercise, write letters, take a walk? Set
your alarm for just 30 minutes earlier, five days a week, and
you will gain the equivalent of over three 40-hour work weeks.

8. Pump Pressure "Rating" On Home Model Espresso Machines
by Jim Piccinich, 1st-line Equipment, LLC

Many prospective espresso machine customers on the Internet
comparatively shop for the best machine in their price range.
One of the features "The Novices or Beginners" always compare is
pump pressure.... Believing that higher pump pressure equates to
superior espresso extraction.

However, this is not the case. Many home model espresso machines
incorporate vibratory pumps from different manufacturers. One
popular vibratory pump is the Ulka Pump as shown here:


Vibratory pumps, as seen on most home model espresso machine
advertisements, range from 14 to 19 bar "rated" pressure. The
"Rated" Pressure Is The Maximum Pressure Produced At The Time of
Manufacturer Testing. The Interesting Point Is That Some Of
These Home Models Share the Same Pumps, But Are Advertised With
Different "Rated" Pressures. The difference in ratings is
created by the amount OF resistance created by the home model
espresso machine in allowing water to flow from the pump. The
greater the resistance, THE greater the pump pressure rating.

It is important to understand that these "rated" pressures
should not be an important decision factor in purchasing a home
model espresso machine unless the rating is less than 12 bar.

The Reasons Are
1) proper espresso extraction requires only 8.5 TO 9.0 bar OF
pressure OF water through the coffee ground for espresso, AND
2) many pump-driven home model espresso machines incorporate an
expansion relief valve to "bleed off" the excessive pressure as
advertised by the manufacturers.

An example of An Expansion Relief Valve Can Be Seen Here...

(look right over the "www" in the picture - lower left hand

These expansion relief valves usually bleed the excess water
pressure starting at 10-12 bar. Why do manufacturers install
these expansion relief valves and not just have a pump that
creates 8.5-9.0 bars of water pressure through the coffee grind?

The first reason is that vibratory pumps do not produce a
constant pressure at the pump. Therefore, by creating a greater
pressure over 9 bar, the fluctuations in pump pressure would not
affect the espresso extraction and the expansion relief valve
would open AND close to maintain that constant pressure needed.

The second reason is that vibratory pumps are lower in cost to
incorporate than its commercial counterpart - the permanent
displacement pump (OR the rotary vane pump). A lower cost would
be reflected in a lower purchase price of a machine for our

Copyright. 2001. All Rights Reserved. 1st-line Equipment, LLC.
Permission For Electronic Reproduction Only Granted by 1st-line
Equipment, LLC To Badgett's Coffee ejournal and


Do You Always Want To Enjoy That Very 1st-Cup Every Morning?
Get Your Espresso Coffees Roasted To Order!
1st-Cup Coffee Company (tm)

"You teach a child to read, and he or her will be able to pass a
literacy test." President George W. Bush

9. Earth Day and Coffee

April has been here and gone, but let's not forget Earth Day so
soon. Earth Day represents the birth of the modern
environmentalism movement. Your imagination is the only limit to
the things you can do to celebrate. Anything that you can think
of to do to become more environmentally conscious is fair game.
The specialty coffee industry has many participants eager to
help. There are three major eco-friendly movements within the
specialty coffee industry. One is the Fair Trade, the other is
shade grown coffees, and the third is organic farming.

Fair Trade is an organization dedicated to creating direct
trading relationships with the small coffee farmers. This
business model cuts out the middle-man and directs more of the
profits to the family coffee farm. This keeps the good small
farmer from being squeezed out by the large plantations and
allows them to provide for their families. Look for the Fair
Trade Certification on coffees in your local shop. Visit Fair
Trade USA at to learn more about their

Shade grown coffee has risen with the movement to protect the
rain forests and now to help protect migratory birds. Coffee has
been shade grown for many centuries by small farms. It is only
now that it has become a selling feature. Bird lovers were
interested in protecting the habitats of migratory birds that
winter in Central and South America. Bird lovers are trying to
use their consumer powers by purchasing 'shade' grown coffee in
an attempt to increase the demand. They hope that more shade
grown farms will be created to fill the new demand. Look for the
shade grown label.

Lastly there is Organically grown coffee. A simple definition of
'organic' is coffee that is grown without the use chemical
fertilizers and pesticides which can harm the local environment.
A lot of confusion is caused by producers labeling their coffees
as organic when they are not. You must look for an authentic
organic certification label to be sure. If you find yourself
confused about organically grown coffee, the best thing to do is
to contact your local roaster. They are a more than happy to
help. You can also find a lot of good information about organic
coffees on the internet by starting at
and following the links.

By simply using coffee prepared from the methods described above
you can say you are doing your part for Earth Day every day of
the year.

Written by Copyright 2001
Creative editing provided by Frank Mand

BetterBeans.Com: Our Reason for Be'an
Small coffee roasters are perking up all over the country,
recreating styles and blends which were nearly impossible to
find just a few years ago. The quality of these blends remains
unparalleled by those of the giant coffee companies. However,
it is difficult to experience these wonderfully fresh roasted
coffees because the roasters are scattered all over the country.
That is until now! BetterBeans.Com is committed to finding the
best coffee roasters in the nation and delivering their coffees
fresh to your door each month. Visit our site at BetterBeans.Com
to learn more about our coffee adventure.
Support your local roaster

"I'm not one of those guys who believes that the key to winning
is the will to win. Don't kid yourself, the will to win is
important. But the will to win isn't worth a nickel unless you
also have THE WILL TO PREPARE!" Rick Pitino

10. Links to My Friends

Visit the links page on our website to get the latest links to
both coffee related and unrelated sites of interest. Check it
out. You might find some old friends and make some new ones.

"I have never know a man who died from overwork, but many who
died from doubt." Dr. Charles Mayo

11. Feedback

Tell me what you think. What do you want more of..less of...what
would you change, add, or delete?

Please direct all inquiries, comments, article submissions and
suggestions to: Robert Badgett

ISSN: 1534-4614 - Library of Congress, Washington D.C., USA

This journal was made from 100% post-consumer, recycled, non-polluting, and
non-trashcan filling electrons.

(c) Copyright 2001 Robert L. Badgett. All Rights Reserved.


Triple your traffic and get CASH too!

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