'Coffee With A Conscience'

Compostable Initiative 

Karajoz is proud to be taking action for vital change, with a new compostable packaging initiative. We are sparking a change in the coffee industry and are working towards recyclable packaging by 2020.

Coffee cups and coffee packaging are not recyclable, and create thousands of tonnes of waste yearly. Consuming 5 cups per week can produce about 14kg of waste per year, and packaging is a significant contributor to waste with around 350,000 tonnes going to landfill each year.

Our cups and lids are now compostable, and we are offering a composting initiative to all of our supportive cafes.

Karajoz is aligned with Resourceful, the compostable waste collection company. Specially provided Karajoz coffee cup bins will allow you to compost your cups, which will be turned into the local compost that grows your vegetables out in Pukekohe, Auckland. Composting is nature's way of recycling - everything begins and eventually returns to the ground. 

Keep your eye out for our compost bins popping up in your favourite cafés.

 

Check out our awesome composting partners at: WeCompost 

Also, our cafe range will be 100% compostable by the end of 2018, and will be plant based, created from natural corn and cassava sources. Our compostable packaging is designed to reduce the impact of plastic as litter.

  

Everything Comes Around

By composting your cups and lids into our special Karajoz compost bins, the entire Karajoz coffee production begins and ends in the ground. Our delicious coffee beans are lovingly picked from the ground, expertly roasted and blended to become your favourite cup of coffee, and our cups are returned to the ground via composting. This compost is used as fertiliser to grow your vegetables out in Pukekohe, Auckland. These vegetables are sold in your local supermarkets and produce stores.

This is a great support for our local agricultural system. Why should we eat locally? A dollar spent locally generates twice as much income for the local economy, meaning more money is available to our community. 

Local produce is also fresher, due to lack of transit and storage. Buying locally ensures that we are eating with the seasons, which is when they are at their peak taste, are most abundant and least expensive.

 

Fairtrade

Fairtrade advocates for better working conditions and improved terms of trade for farmers and workers in developing countries throughout the supply chain, wherever they are in the world.

Over 25 million people in the developing world depend on coffee farming to make a living. Buying Fairtrade coffee is a great way for all of us to make a real difference to the lives of the coffee farmers and their families. Thanks to Fairtrade, more coffee farmers are working their way out of poverty everyday.

Karajoz is passionate about supporting Fairtrade and the vital part it plays. Our Karajoz Organic coffee blend and the entire Organico coffee range originates from organic Fairtrade coffee beans. These coffee beans are hand-picked with care, and expertly hand-roasted with love from us, to give you a delicious range of Fairtrade and organic coffee to choose from.

View our Fairtrade and organic coffee ranges here.

  

Environmental & Organic

Karajoz is proud to carry an organic range. It is certified organic by AsureQuality, the world's most trusted food certifier who provides food safety services to the food and primary production sectors worldwide, with a team of 1700 experts. Their certification gives our consumers the absolute confidence that the product they are purchasing has been produced according to organic purposes. No nastiness can be found in the coffee that our customers consume due to the chemical free nature of our coffee beans.

Why choose Organic coffee beans

Choosing organic produce means that there are fewer pesticides and heavy metals that while have been deemed safe in the quantities used for conventional farming, health experts still warn about the potential harms of repeated exposure. No nastiness can be found in our organic coffee.

Our organic range also promotes sustainable coffee growing practices. Instead of replacing the precious jungle canopy, the trees that produce these delicious beans are grown beneath it. Its a technique called "Shade Coffee". It means the trees take a little longer to grow but also means the natural habitat for animals and birds is preserved, and with the birds taking care of the insects, no artificial chemical pesticides or fertilisers are needed. Truly, "Coffee with a Conscience."

  

Why are insects in decline, and can we do anything about it?

Answers to key questions about the global insect collapse

Many scientists think the current worldwide annihilation of wildlife is the beginning of a huge loss of species on Earth. 

Since the dawn of civilisation, humanity has caused the loss of 83% of all wild mammals. In the last 50 years alone, the populations of all mammals, birds, reptiles and fish have fallen by an average of 60%. The new global review says it’s even worse for bugs, with the proportion of insect species declining being double that for vertebrates. The insect decline is at least a century old, but seems to have accelerated in recent decades.

There are more than a million species of insect, compared with just 5,400 mammals, and they are the cornerstone of all terrestrial ecosystems. Without them, you get what scientists call a “bottom-up trophic cascade”, in which the knock-on effects of the insect collapse surge up through the food chain, wiping out higher animals. And without healthy ecosystems, there is no clean air and water.

Ultimately the size of the human population and how much land it uses for the food, energy and other goods it consumes determine how much wildlife is lost. Protecting wild spaces is important, as is reducing the impact of industrial, chemical-based farming. 

Read more: https://www.theguardian.com/environment/2019/feb/10/why-are-insects-in-decline-and-can-we-do-anything-about-it 

The Guardian view on extinction: time to rebel

Tue 7 May 2019

Editorial, The Guardian

A million plant and animal species are under threat. Humans are largely to blame – but we will pay the cost too.

 

A new mass extinction is under way, and this time we are mostly responsible. The new UN Global Assessment Report warns that a million plant and animal species are at risk of being wiped out.

Most of us find it impossible to visualise such a large number. Focusing on individual cases is only partially helpful. Plenty of tears are shed for charismatic megafauna such as rhinos when they are driven to the brink. Fewer know or care that two in five amphibian species are under threat. Phytoplankton drifting in the ocean are barely noticed at all, but absorb carbon dioxide as well as being eaten by zooplankton, which in turn are eaten by larger creatures, in turn eaten by ourselves.

It took only a century for humans to discover the dodo and drive it to extinction. But annihilation is now too speedy and commonplace for us to even recognise each species: we are sending creatures to their deaths before we know what they are. In many more cases species will survive, but in far tinier numbers. The biomass of wild animals has fallen by 82%; hedgehog populations in the British countryside halved in the last half-century.

In contrast, our own population soars, and so does its consumption. Climate change is one of the major causes of this catastrophe, bleaching corals and damaging habitats. Any sensible strategy must consider them together, as an environmental emergency. But there are also specific challenges to wildlife, including the replacement of forests by fields of cows; overfishing; the impact of pesticides and fertilisers; the pollution of air and water and soil; and the spread of plastics through our oceans and food chains.

Real change will require a depth of imagination, ambition and sheer determination which humans have historically struggled to muster. Yet if we cannot summon the required concern for a million species, we could at least focus on one: our own. We may not be charmed by Earth’s 5.5 million insect species, but we need them to pollinate crops, disperse seeds and break down waste to enrich the soil. Through ignorance, greed, laziness and simple lack of attention we are wiping out the very creatures upon whom we ourselves depend.

Read more: https://www.theguardian.com/commentisfree/2019/may/07/the-guardian-view-on-extinction-time-to-rebel

Getting Deeper into Coffee-how cupping classes teach regular folks to taste like the experts

4 April 2019

Steve Zimmerman, Chicago Tribune

Chicago coffee roasters, including Metric Coffee in the West Loop, are leading the way in hosting cupping events to engage and educate patrons, and explain the broader coffee experience. (Victor Hilitski/for the Chicago Tribune)

It’s an excitement that is gaining momentum with Chicago coffee drinkers — from the casual to the enthusiast. Local roasters Metric, Metropolis, and Passion House and Durham, N.C.-based Counter Culture are leading the way in hosting free cupping events to engage and educate patrons, and to explain the broader coffee experience.

Jeff Batchelder, who runs the education program at Counter Culture and has performed dozens of tastings, easily recalls moments when people realised coffee’s full range of flavours — from floral and fruity to earthy to nutty. For some, it’s a moment of enlightenment.

“Once people get past the hurdle of tasting coffee out of a bowl, with a spoon, and slurping it into your mouth, there is usually some kind of empowerment,” he said. “People are blown away by how different coffee can taste.”

Tasters use spoons and taste from bowls, instead of sipping from cups. (Victor Hilitski/for the Chicago Tribune)

What is cupping?

Cupping in the U.S. dates to the early 1900s, evolving from transactions among growers, exporters, importers and roasters. “Cupping is a tool for evaluation. It’s a way of deliberately focusing on the different characteristics of a coffee and determining what each coffee has to offer,” said Amy Lawlor, green coffee buyer and quality control manager at Metropolis. “It doesn't need to be snooty thing. If we can bring people in here to taste for themselves, then they have their own experiential knowledge of how varied coffee can taste.”

Today, cuppings are performed daily at most roasters and considered a baseline quality control exercise to check if flavour profiles are on point and roasts are consistent. At Metropolis it happens at 7 a.m. every weekday just as production shifts into high gear. For the public, the roaster includes cuppings at the end of free public roastery tours it hosts twice a month.

Inviting public in

Over the past two to three years, local roasters have begun to use cuppings to teach customers how to detect flavour notes — blunt and nuanced — that can be found in coffee.

“What becomes pretty apparent when you start cupping is that coffees can be wildly different from one another just based on where they come from, how they’re processed, how they’re roasted,” Lawlor said.

Metric keeps its cupping events simple, offering a small-scale experience without the scrutiny or pretense. At the Fulton Street roastery, it’s about learning to notice the details. Attendees are asked to jot down notes on fragrance (of dry, ground coffee), aroma (once grounds are infused with hot water), and sweetness, acidity, body and overall flavour of selected coffees.

A coffee experience

A visit to a March tasting had a lively mix of regulars, newcomers and entrepreneurs in attendance. And while 16 coffee buffs huddling around a single barista may sound crowded, Batchelder said the number has climbed into the 40s.

Cassandra Hall, of Pilsen, regularly attends and compares cuppings and tastings to auditing a college course. “I’m pretty geeked up about coffee,” Hall said. “I appreciate the community here. I’ve made friends of the regulars. I think there is an attraction to the craft, learning where it comes from.”

 

Coffee plantation in Colombia (Getty Images)

A third species - Liberica (Coffea liberica) is grown around the world, but is rarely used for coffee drinks.

What are scientists calling for?

They say we must understand the risks to coffee farming and make sure we have the resources in place to overcome threats. Coffee trees, like many tropical plants, have seeds that do not survive the freeze-drying process used in conventional seed banks - 45% of coffee species have not been "backed up" outside the wild.

 Read more: https://www.bbc.com/news/science-environment-46845461

ZooDoo 

Karajoz is proud to support the "Zoo Doo" initiative, as Karajoz is committed to ensuring impact on the environment is minimal. The two main by-products of coffee roasting are chaff, which is the outer layer of the coffee bean, shed during roasting, and the empty coffee sacks.

Currently, all of the chaff produced by Karajoz is being given to Auckland Zoo, where it is mixed to produce "Zoo Doo", a greatly nutritious compost for plants. This organisation involves taking the manure from the city zoo’s, saving rate payers thousands of dollars in dumping fees, and allowing the zoo to divert around 7 cubic metres of raw waste from landfill each week.

Like a cycle, our coffee production begins and ends in the ground.

 

Community

Karajoz is proudly involved in many community projects. We are excited to be extending our community and environmental involvement to support the establishment in nation-wide composting and waste-reducing initiatives with our partner WeCompost.

We support and supply coffee to the following causes and charities:

• The Auckland City Mission, who provides unique and specialised health and social services to marginalised Aucklanders.

• The School Community across New Zealand

• The New Zealand Opera

• The Auckland Philharmonic

We are excited to be extending our reach to new community partners, and we will update this section shortly!