SUBJECTIVE RESEARCH
By subjecting our coffee to lab testing, we are convinced we can show the true value of coffee quality.
Underpayment of coffee producers might result in higher toxin and mold levels due to underdeveloped farming and processing management systems; Equitably payed producers will potentially show the opposite: lower toxins and higher micronutrient density.
Besides the effects of poor farm & processing management on coffee flavour, it also might have potential health risks for human consumption. Pesticide residue, heavy metals (Cd, Pb), mold or mycotoxins (OtA, Aflatoxins) might have harmful and neurotoxic effects.
We believe it’s measurable whether coffee producers receive an equitable payment and it can consequently result in improved farm management and processing, increasing measurable coffee quality (Primary quality).
All of the above are compared to (highly likely) unethically sourced coffees from mass roasting coffee brands, which for convenience we’ll call “supermarket coffees”.
SET THE BENCHMARK
We used a coffee from Finca Sébastian, Costa Rica as a benchmark. A regeneratively grown and well managed farm which only cultivates F1-Hybrids (Milenio).
The farm is located on approximately 1800 masl in Llano Bonito, Naranjo, West Valley and run by Fernando and Angie.
Finca Sebastian is an innovative regenerative coffee farm where no pesticides are used and coffee processing risks are carefully assessed. The coffees used had cupping scores between 84.5 and 86.25 point, given by a certified Q-Grader.
We used three different processing methods to set the benchmark of the research. You can find the exact coffee processing recipe in the research document. NATURAL | HONEY | WASHED
Coffees used for comparison were: Smit&Dorlas, Douwe Egberts (Dark & “Medium”), NoordCode (Finca California, Brazil), Starbucks.
THE RESULTS
The results were not what we were initially aiming at. Although still very interesting and relevant.
Our first target was to measure and compare mold presence. The second target was to measure mycotoxin levels (OtA), which we unfortunately couldn’t execute due to a lack of sufficient budget and accessible equipment.
The end results showed low mold contents due to the roasting process, which we kind of knew upfront. Instead our results showed a big difference in bacteria growth. The type of colony could be visually identified as soil bacteria..
THE CONCLUSION
The conclusion is to be found in the research paper. We know there are measurable results to be found where we can emphasize the importance of paying, producing and collaborating towards measurable coffee quality. Not just for flavour maximalisation but also for consumer health, farmer livelihoods and environmental regeneration.The results so far are speculative and open for dialogue, further research might deepen the importance of the above.
WHAT'S NEXT
We started with a rather global approach. All funds raised with this paper will support our future research which will include OtA, Polyphenols, pesticides, Caffeine, Acrylamides. All will be regeneratively grown high grade specialty coffees in comparison to unethically sourced “supermarket coffees”.
WHAT'S NEXT
We started with a rather global approach. All funds raised with this paper will support our future research which will include OtA, Polyphenols, pesticides, Caffeine, Acrylamides. All will be regeneratively grown high grade specialty coffees in comparison to unethically sourced “supermarket coffees”.
Simplified overview
OVERVIEW
A highly simplified overview of the cost in income divide.
Our intern Silvia Baciu from Van Hall Larenstein receives a percentage of income for the time, effort and energy she put into this research. Feeding both her own learning curve as well as the Ikigai incentive for finding out more.
Ikigai Coffee spent time and resources on this document.
Future research will be funded as described above.
LET'S GO!
Define the persona of your support.
Curious: Let’s discover more and find out about this research! Feeding the braincells!
Supporter: You’re interested and understand the importance of more direct work.
Cultivator: Deeply interested, passionate and motivated to push things forward.
Leader: You know it takes a lot more to change coffee culture.
