Coffee 101: Fair Trade vs Direct Trade
Whether you’re sipping on a delicious cup of Velton’s Single Origin Mexico Nayarita, or savoring Zoka’s Espresso Palladino, your beans have started their journey hundreds or thousands of miles away from you (at least if you live in Seattle). Roasters source beans for their signature blends or single origins in one of two ways: They either buy green (unroasted) beans from importers, or they visit farms around the world to purchase beans directly from coffee producers.
Coffee is one of the most highly valued products in world trade, however it’s also an incredibly labor intensive crop with a yield at the mercy of weather conditions and a price dictated by market forces. An abundance of coffee in the global market drives prices down, while smaller harvests can demand higher prices. It’s a tricky business since it can take up to four years for a coffee plant to yield fruit, making it difficult for producers to respond quickly to a fluctuating market. In 2001, a global oversupply of coffee depressed prices worldwide to an all time low of 45 US cents a pound, and overnight thousands of farmers were forced out of business. It was an intense reminder of how vulnerable these farmers are to price fluctuations at a global scale.
The Fair Trade program was established to set a floor price for green beans on the global market (a minimum of $1.40/lb for unwashed Arabica, or the market price if higher, plus 20 cent premium for community development) and promote sustainable practices for commodity producers around the world. The participants must adhere to a series of standards such as participation in a co-op and investment of at least 5 cents in quality or productivity investments, and in exchange they become Fair Trade certified (identified by a black and white logo of a man with outstretched arms). Fair Trade Certification is monitored by an independent company called FLO-CERT to ensure that producers are following the outlined guidelines. How does this impact you? As a consumer you can breathe a little easier knowing that farmers were paid a fair price for the beans in your hopper. It’s important to note that Fair Trade has faced some criticism in recent years because it requires co-op participation (excluding some producers that want to remain independent) and some claim there is little evidence of community investment.
Direct trade takes a slightly different approach to sourcing, whereby roasters are traveling to and purchasing directly from coffee producers across the world. This gives roasters access to smaller growers that don’t want to participate in a co-op (and are thereby excluded from Fair Trade), and gives them more control over quality, consistency and visibility into immediate social and environmental concerns. While direct trade has become increasingly popular in recent years, there are no uniform standards that everyone adheres to. As a consumer, this means you are trusting your roaster to conduct business in an ethical manner. Some roasters like Intelligentsia and Counter Culture have established their own direct trade standards to promote visibility and accountability for their purchasing practices. Counter Culture even partners with Quality Certification Services, a 3rd party organization that verifies their own guiding principles. We are extremely fortunate to work with a number of roasters in the Seattle area who source directly; one of which, Caffe Ladro, recently traveled to Central America to source beans, visiting Nicaragua, El Salvador, Honduras and Costa Rica. By purchasing directly from producers, not only can they find the highest quality beans, but they can give back to the communities they work with in a tangible way. This year, Ladro will launch a program to donate $1 of each bag of Natamaya coffee to build a soccer field.
Since direct trade relationships have the potential to create long-lasting and mutually beneficial relationships with producers around the world, the business practice itself is sustainable and more transparent. That means that even those of us who are at the end of the line, enjoying delicious cups of coffee, can better understand where this product comes from and contribute to a positive community impact with every sip … and who wouldn’t dig that?
The Reluctant Barista: Making the Case for Office Coffee Upgrades
Pick a Wednesday, any Wednesday. How much coffee do you need at work today to get over the hump? How many meetings do you have? Presentations to give? Deals to close? Sure, you can drink whatever office coffee sludge is sitting on the warming element as you pass from your desk to the conference room, but you deserve better, work friend. And so do your work compatriots!
Let’s cut to the chase, business people. Let’s get down to brass tacks and find the win-win and the net-net and the synergy for you all within one superautomatic espresso machine.
Two words: Saeco Intelia. This superautomatic espresso machine will boost employee morale and caffeination levels to previously unimagined heights. With one well-timed capital expenditure, the Saeco Intelia Focus will beat forking over $967 average annual expense for a latte-per-day habit. Take my word for it, or make your own Excel spreadsheet. With a 10”x17” countertop footprint, it is smaller than a paper cutter and much safer to have around the office.
Here’s what to expect: Push the small button for an espresso shot (ours is set to 1.5 ounces) made just for you and poured into your favorite Dilbert coffee mug in 30 seconds. Milk frothing took an additional 60 seconds with the panarello. There you have it, synchronization optimization with steaming and brewing for a latte in under a minute and a half. Don’t dig lattes? Push the big button for a programmable Cafe Lungo (ours is set to a hefty 8 ounces) in your cup or get hot water from the panarello for an Americano coffee in the same time or less.
Here’s a real world case study: I have a meeting regarding commercial equipment (yes we sell coffee and espresso machines for home, office and café!) and I will need a latte. I can pick any espresso machine. Semi-automatics take longer to prepare and one-touch coffee centers don’t get the milk hot enough for my taste. The Saeco Intelia, on the other hand, offers push-button espresso convenience combined with the control of a panarello to get the milk as hot and foamy as I want it. I leave my desk, whip up a piping hot latte and Bam! I’m in the conference room faster than you can recite the “Glengarry Glen Ross” speech.
We’ve got a winner here, send the requisite requisition forms to the purchasing department. Any way you slice it, the Saeco Intelia leverages price and performance to hit the sweet spot for office coffee. It is easy to clean, easy to maintain and so easy anyone can intuitively use it without a PowerPoint presentation. Sometimes the easy choice is the right choice.
The Reluctant Barista: Tackling the Rocket R58 Dual Boiler
I had an ‘Aha! Moment’ this morning and it changed my whole relationship with espresso prep. Very reluctantly, and only because I was on a deadline, did I approach the Rocket Espresso R58 Dual Boiler. Kat asked me why I was more reluctant than usual to pull shots on this machine and I didn’t have a good answer. Shiami encouraged me and told me that I would love the quality shots an E61 brew group produces.
To start, I frothed a pitcher of milk, which I do regularly on the Rocket Giotto, and the difference between a heat exchanger and a dual boiler became apparent. In the same time it takes me to get a nice velvety microfoam at 150 degrees on the Rocket Giotto, I found the Rocket R58 had gotten up to 170 degrees! There was foam but the higher temperature killed the creaminess. The powerful steam cut frothing time almost in half and I had not adjusted for that fact.
Next, I enlisted Fillmore from the repair department to expertly dial in the grinder. I watched him grind into the portafilter from a Mazzer Mini. He pulled a shot and it was too quick. He adjusted the grind a tick finer, pulled another shot and it was still a little fast. He re-adjusted, then felt the espresso grounds in his hand and they were fine like ground pepper. On the third extraction the shot pulled evenly and within 22 seconds we each grabbed a shot and tasted it. Zoka Organic Espresso Quatro — yum!
As I stared at the shiny stainless steel Rocket R58 with its 58mm portafilter, I was still reluctant to pull my own shots. I recounted all of the variables Gail recommends for a perfect espresso shot: filtered water, the right grind, the correct tamp and a deluxe hand-built Italian espresso machine (just kidding! Kind of…). Finally the answer was clear to me: While I understand how to make espresso, my problem is I can’t tamp!
I love it when Kaylie makes me a latte, I use E.S.E. pods at home and I will occasionally use the new Francis Francis capsule machine for an afternoon pick-me-up. As a result, I have avoided the tamping issue altogether. Aha!
There are benefits to having the entire SCG demonstration arsenal at my disposal. I lined up a tamping mat, a tamper and a knock box. Long overdue tamping practice began and continued until both the Rocket R58 drip tray was full (twice!) from pulling shots and the knock box was full of spent pucks. From this experience I found out the following:
- The R58 brew head warning sticker states, ‘Caution Hot Surface,’ and that’s the truth
- Pre-warming your portafilter in the brew head yields great results, however it also makes it hot to touch when you tamp
- Fillmore’s Pro-Tip: A half flip of the lever allows for a mellow pre-infusion using passive boiler pressure
- It is hard to get espresso grounds out from under your fingernails
Many people go through a coffee preparation progression as their taste, budget or skills change. I went from French press to stovetop espresso maker to a small single boiler machine. How do you know when you are ready for the next step, in this case a dual boiler? Identify your comfort level and your ultimate goal. My comfort level had me afraid to tamp, but my goal was a fresher shot. So it turns out that I am ready to upgrade. For now, a heat exchanger model is my next step.
There is a machine for every person though, so who does need a dual boiler espresso machine? For me, the styling of the Rocket line is what an espresso machine ‘should’ look like — I would love to see one on my counter top. Like a heat exchanger, a dual boiler saves time if your preferred drink is milk-based since you can froth and pull shots simultaneously. The R58 in particular can be used with the internal reservoir or plumbed-in for even more convenience. Finally, espresso is all about consistency; with commercial grade parts, dual pressure gauges, a rotary pump and an external PID, the Rocket R58 uses current technology to allow you to pull the best shots you are capable of every time.
Where will your preparation progression lead you? The Rocket R58 Dual Boiler is not a starter machine. When you are ready to take things to the next level though, this espresso machine is one of the very best. Don’t be reluctant to try it!
The Reluctant Barista: Xelsis SS One Touch Espresso Machine
Is there more than one coffee drinker at your place? How do you decide on an espresso machine that works for everyone? For this review I enlisted my significantly caffeinated other, Chris, to take a look at the superautomatic Saeco Xelsis One Touch for home use. [Ulterior motive alert! It’s holiday time and mama wants a new espresso machine.]
First off, Kat and Gail’s video covers how quick and easy it is to make drinks and to clean up on the Xelsis. I brought Chris into the Seattle Coffee Gear store in Lynnwood to show him the features and hopefully win him over with one-touch espresso.
The Xelsis is a really attractive machine, something we wouldn’t mind leaving on the countertop. Our upper cabinets are 18 inches from the counter and the Xelsis is 15 inches tall, which means I’d have to scooch it out to refill the water tank. It has a good size water reservoir, but I use fresh filtered water each time as Gail has mentioned for best shot flavor.
We turned it on and the Xelsis menu buttons were easy to navigate. I placed a cup under the spout and turned the milk carafe spout to point into the pre-warmed cup as well. After pushing the cappuccino button, hot frothed milk filled the cup and then, after a brief pause, the espresso followed. I like mine a bit stronger so I added an extra espresso shot — at the push of a button!
Next, we used the attached steam wand and a frothing pitcher to see if we could get a latte with hotter milk and a finer microfoam than the milk carafe provides. This produced the type of latte we prefer but took more time and effort. There are also ways to dial in the shot flavor to your preferences on superautomatics, which Kat and Gail explore here.
We sipped our drinks and considered what factors were important to us. We have a small semi-automatic at home now, which is not as quick to make drinks. This comes into play because Chris works early and does not always have time in the morning for a mid-week latte. Also, there is a little bit of ‘Keeping Up with the Joneses’ since Kaylie has an Xelsis espresso machine at home.
What is important to you? For us it boils down to budget, time and milk foam quality. Your needs may vary. How does the Xelsis compare? It’s got stylish looks, a high quality build, an easy user interface that remembers how you like your favorite drink, great coffee quality and push button convenience. For us, a mid-level semi-auto and espresso grinder is more budget-friendly, though. Perhaps one that is compatible with E.S.E. espresso pods to save time on weekdays. As much as I really really really want a superautomatic, I will reluctantly — and with much complaining — continue pulling my own espresso shots (for now!).
Field Trip: Zoka Cup of Excellence Tasting
You may be wondering, what is the Cup of Excellence (COE)? How will my cup measure up? Will it give me an inferiority complex? I was first introduced to the COE on a recent field trip to Zoka Coffee Roasters, where Sam and I got a tour of the facility and the low down from head roaster Celeste Clark.
The COE is one of the most esteemed awards given to coffee roasters. Over the course of three weeks and at least five tasting rounds, coffees are rated based on the following criteria: cleanness of cup (can the coffee’s terroir show through?), acidity (does it have a brightness to it?), mouthfeel, flavor (a combination of taste and aroma), aftertaste, balance and overall score. Each round eliminates the lowest rated coffees, and the last ones standing that receive 85 points or higher are Cup of Excellence Winners. Among the highest quality coffees in the world, consider yourself lucky to get your hands on these beans.
Zoka is no newcomer to the COE and coffee roasting accolades, their founder Jeff Babcock having previously judged the Guatemala Cup of Excellence competition. On our recent field trip, we tasted their Espresso Palladino Blend, Tuscan Blend, Colonel Fitzroy and Java Nica according to COE standards. We started the cupping process by experiencing the aroma of the ground coffee in each cup, three cups per blend to compensate for any inconsistencies. We then combined equal parts ground coffee and water, allowing the coffee to bloom and steep for four minutes. While breaking the delicious brownie-like crust (see photo for action shot), we got to experience the aroma a second time.
Celeste and Dana, pros in the coffee world, then went to work removing the grounds from each cup, and we waited six more minutes before we had our first sip. Like tasting a fine wine, a loud slurp from the spoon was key to getting enough air on the palette to highlight various flavor profiles. To prevent caffeine overload, it’s commonplace to spit post-slurp, rinse your spoon and repeat with the next cup. Slurp, savor, spit, rinse and repeat. As the coffees cooled down even further, different flavors began to shine through, and I tasted more cinnamon notes in the Java Nica, hints of pecan in the Colonel Fitzroy and the Palladino’s deep molasses undertones. It was a coffee revelation!
I’m often so eagerly awaiting my cup of java in the morning that I throw it back quickly to feed my inner-beast, but this experience reminded me to take the time to indulge in each cup. Savor your coffee as it cools from piping hot to room temperature – you’re guaranteed to taste more complexity with each sip.
Thank you to Zoka for sharing this meticulous cupping technique with us and being so generous with their time! If you’re a lucky Seattlite, stop by one of their cafes and treat yourself to an artfully crafted coffee beverage this winter.
The Reluctant Barista: Jura J9 One Touch TFT Superautomatic
Fast forward…one month later and my budding barista skills are still negligible. Secretly, when the SCG Crew isn’t looking, I use superautomatic espresso machines! Muahahaha! I’m such a rebel. Until my hand-pulled espresso shots improve, I am happy to ‘push button, receive coffee.’ Please meet my new best friend: The Jura Impressa J9 One Touch TFT superautomatic espresso machine that does all the work for me!
Although there is a video guide available for the Jura J9 that covers all of the features, this time I went in cold turkey. I punched buttons just to see what happened. On the top of this stylish silver espresso machine was the power button and a rotary dial. I double-checked the water reservoir on the side and the bean hopper in the back. It took 58 seconds from ‘on’ to ‘ready.’ The color display panel then listed six drink choices, while the rotary dial on top toggled the strength and volume of the drinks.
I did not realize the Jura slogan Never-Move-The-Cup meant that I needed to position the cup under the milk/coffee spout on the left. Lights illuminated where to put the cup, but no, my cup was under the espresso spout in the center when my cappuccino poured forth into the ample drip tray. If at first you don’t succeed, try, try again. That was clearly a case of user error. My only legitimate complaint was the cup clearance, while adjustable up to 5 inches, would not fit my Monday Mug — a Bodum behemoth. Although I have seen SCG Crew members remove the drip tray grate to accommodate taller cups, this drip tray did not have an even surface on the bottom to rest the cup.
I pushed all of the buttons in turn and received: A cappuccino, a latte macchiato, an espresso, plain coffee, along with milk and water options. Very scientifically I stuck my finger in the hot water as it streamed out. Oh yes, it was boiling! Like other superautomatic espresso machines with automatic frothing, the milk did not get as hot or as frothy as I prefer. [Pro-Tip: Warm your cup first to keep your drink hot longer.] And although the machine self-rinses the milk spout, it does not rinse the tube between the included stainless steel thermal milk container and the machine.
The pre-set drinks were all good and can be further customized. I used Lavazza Super Crema Whole Bean, which will work well in any superautomatic espresso machine. Much like Goldilocks, none of the creations were to my exact taste so I did some tinkering and eventually landed on a delicious combination of a 6 ounce coffee pour with a 1.5 ounce espresso shot in the same cup — a drink that is known throughout the world under several different names … A Shot in the Dark, Red Eye, Depth Charge, Sludge Cup or by my favorite moniker, Mother Of All Coffee.
Who else besides me, the Reluctant Barista would want a Jura J9 superautomatic coffee robot to make her drink? I imagine anyone who wants to save time (it’s faster than a trip to the espresso drive-thru,) or receive better coffee than their current skill level allows (me!) or who wants a variety of people to be comfortable making consistent and delicious drinks on an easy to use machine (in an office setting or the SCG break room, for instance).
Back to the Roots: Putting coffee grounds to work
What do you do with your coffee grounds? Compost them, toss them in the garbage, leave them in your knock box and forget about them until you get yelled at by your house mate? Don’t do the latter, mold is a serious health concern, people. 
Co-founders Alejandro Velez and Nikhil Arora put recycled coffee grounds to work every day at their company Back to the Roots. The pair met at UC Berkley, and were inspired by a lecture that discussed the potential to grow gourmet mushrooms entirely on recycled coffee grounds. Sparked by this fun fact and a little entrepreneurial spirit, they started growing mushrooms in a bucket of used grounds, and eventually developed mushroom growing kits that you can use in the comfort of your home.
The kit comes with a cardboard carrier, bag of recycled coffee grounds, mushroom spores and a water mister. With a little TLC (mist the bag twice a day) and in as few as 10 days, you can harvest your first batch of oyster mushrooms and most kits yield at least two crops.
Check out my first batch after 14 days. These mushrooms ended up on my plate sautéed with garlic, olive oil, chili flakes and tossed with angel hair pasta. Delicious!
Back to the Roots is on track to recycle 3.6 million pounds of coffee grounds from Peet’s Coffee and Tea in 2012, and help families grow over 135,000 pounds of fresh food in their own homes. Sustainability + yummy mushrooms = many happy tummies. I bet you’re going to think twice before tossing out your coffee grounds now – am I right?
Grinder Throwdown: Virtuoso vs. Smartgrinder vs. Rocky
Looking for an entry-level espresso-grade grinder and not sure where to start? Well, we like a grudge match around here, so you may have seen the previous stand-offs between the Breville Smart Grinder vs the Rancilio Rocky and the Baratza Virtuoso vs Breville Smart Grinder. Those may have left you wondering: How do all three stack up against each other? Being the mind readers that we are at SCG, Kat and I used a Breville BES900XL and Velton’s Bonsai Blend to put these grinders through the paces.
Let’s compare them side-by-side:
Baratza Virtuoso  |
Breville Smart Grinder |
Rancilio Rocky |
|
| Burr Type | Conical steel | Conical steel | Flat steel |
| Burr Size | 40mm | 40mm | 55mm |
| Case Material | Plastic | Brushed stainless steel | Stainless steel |
| Height | 13 inches | 14 inches | 14 inches |
| Hopper Capacity | 8 oz. | 1 lb and hopper is removable! | 8 oz. |
| Weight | 16 lbs | 5.6 lbs | 18 lbs |
| Programmability | None | LCD screen lets you set grind (coarse to fine) volume (in cups and shots depending on fineness of grind) and dosage (weak to strong) | None |
| Timer or on/off switch | Timer and manual | Timer and manual setting | Manual only |
| Time to grind double shot | 12 sec | 22 sec | 20-30 sec |
| Dosing | Only with timer, not by weight/volume | Automatically adjusts with grind; from coarser (dose in cups) to fine (dose in shots) | Doser avail for +$10, otherwise chute only |
| Grind consistency (1-5 scale, 5=most consistent) | 40 individual step settingsFinest setting: 3
Coarsest setting: 1 |
25 settingsFinest setting: 4
Coarsest setting: 2 |
55 settingsFinest setting: 5, like talc
Coarsest setting: 3 |
| Shot performance (scale of 1-5, 5=strongest) | 3: Overall, a solid shot, with the depth you’d expect from a fresh grind and proper dial-in. | 4: A solid shot with great flavor and slightly more complex notes using the 2nd finest setting. | 5: Shot has a great mouth feel, and you can taste more complexity and richness to the shot. |
| Notes | No frills, no fuss, easy to use, it’s a strong performer for espresso and other coffee applications. No electric panel makes trouble shooting a breeze as your grinder ages. | The lightest of the pack, this grinder is extremely versatile and a great value. It’s all about the features and accessories: portafilter holders, ground coffee canister, removable hopper to switch out beans. | Commercial quality for home use and it shows. Largest footprint of all grinders, a big commitment to your counter top, but with definite benefits in shot quality. |
The Rocky is a literal heavyweight coming in at 18 pounds and a hundred dollar heftier price tag, but there’s no doubt that the commercial quality burrs make a difference when it comes to tasting the complexity of your shot. I love the Virtuoso’s ease of use and inherent versatility, so it’s often my go-to for testing espresso, pour overs and french press. But like an ostrich, I am drawn to shiny objects and I wish it had more stainless in the casing. The Smart Grinder fulfills this need, and weighing in under six pounds means it doesn’t need to be a permanent fixture on your countertop – but it could be because it’s great for households with multiple coffee drinkers with different bean preferences. What would you choose?
Face Off: DeLonghi Single Boiler Espresso Machines
Earlier this week, Gail and Kat whet your appetite with an overview of the EC155, BAR32, EC270, EC702, ECO310BK and kMix. Are you still craving more? Wondering about shot performance, steaming functionality and other nuances between these machines? As a newbie to Seattle Coffee Gear, here’s my take on the Delonghi single boilers. Let’s start with the similarities:
Ease of Use: All of the single boilers have the same basic functionality, and are extremely easy to operate. They all use pressurized portafilters and include plastic tampers (all uptamp excluding the kMix). The EC155 and BAR32 have a dial to power on and select either steam or brew functionality. With the EC270, EC702, ECO310BK and kMix, these were updated to 3 buttons vs the dial. One push (or turn), and you’re good to go!
Shot performance: I used illy Medium Roast Espresso in my testing, and overall shot performance is comparable across these models. I noticed slightly less crema from the EC155, but aroma and shot temperature (130-135 degrees) seemed on par.
Milk Frothing: All of these models come with slightly different panarellos, which make frothing a breeze. The average time for milk to reach 140 degrees was 45-50 seconds. The panarellos all have limited mobility, and smaller pitchers work best, especially for the EC155 and BAR32. You won’t get a velvety microfoam from these wands, but there was no difference in foam quality across the board.
Now, on to the differences:
EC155: This has the smallest footprint of the bunch, but with that comes extremely low cup clearance – nothing but a small shot glass will fit under the brew head unless you remove the drip tray. While none of these machines include a solenoid valve, this machine delivered the wettest puck.
Bar 32: The retro styling of this machine is the only thing setting it apart from the EC155, and with that comes slightly higher cup clearance.
EC270: This machine marries the styling of the two previous models – with the studded metal top from the EC155, and the Bar32’s rounded lines. Crossing the $100 threshold gets you a passive cup warmer and a side knob for steam control.
EC702: Stainless steel casing sets this machine apart, and it has the largest footprint of the group. It also delivered the driest puck!
ECO310BK: If you want rounder lines, a passive cup warmer and a monster drip tray, this is your best bet.
kMix: Its compact design packs a punch with great cup clearance, shorter recovery time between shots and nice build quality. This model also has an upgraded portafilter with rubberized grip.
So, after all this testing, which single boiler would come home with me? It mostly boils down to aesthetics and space. With little counter space to spare, I’m sold on the kMix’s small footprint and cup warmer. For under $200, I’d place my bet on the EC702, but I’m a sucker for stainless and straight lines.
Keeping Women Healthy in Coffee Producing Communities
Sixteen years ago on a trip to Mexico with a good friend, Dan Cox, the president of a U.S. Coffee company, discovered an ever growing problem in many coffee producing countries: Cervical cancer.
Visiting with good friend and retired OB/GYN Dr. Francis Fote, he explained to Cox how the rate of women dying in these countries is the highest in the world, but is also one of the most preventable cancers when it’s caught early.
‘In coffee growing communities most women don’t have access for screening and treatment,’ said Jane Dale, Grounds For Health Development Director. ‘When Dan learned this he said it was unacceptable and that they needed to do something about it.’
Taking action, Cox and Fote set out to raise cervical cancer awareness and improve screening by servicing pap smear clinics in Mexico. This began the work of Grounds for Health and today it has grown in a number of other coffee cooperatives in other countries.
From its inception as a small service provider, Grounds for Health has now become a training organization to reach more women. Educating communities in the Single Visit Approach, it ‘has proven to be the most effective way to screen for and treat cervical cancer in low-resource environment,’ states GroundsforHealth.org.
The organization has also expanded from Mexico and is now running programs in Tanzania and Nicaragua, training their doctors, mid-wives, nurses and health providers on cervical cancer services and prevention.
‘In a low-tech technique, it’s a technique that is basically as simple as washing the cervix with household vinegar, waiting for three minutes and, if there are abnormal cells, you’ll be able to see it with the naked eye,’ said Dale. ‘Training is important because that’s where sustainability lies.’
Dale explains that women who have accessibility to screening and treatment at least once in their lives have a 30 percent less chance of dying from cancer.
Since 1996, Grounds for Health has screened over 16,000 women. Sharing the work of Grounds for Health with the coffee industry, Cox has created an organization that has been supported by almost 200 coffee companies since 1996.
‘We’re all about empowering these communities, giving them the skills and confidence to provide their communities forever,’ Dale said. ‘We still do screen and treatment but it’s all part of training now. The program has definitely evolved since it started. All the private funding from companies has made it possible for us to be responsive and nimble in changing and modifying the programs as conditions dictate in these areas.’
To learn more about Grounds for Health and to find out how to visit this organization’s mission, please visit www.groundsforhealth.org.