Subtotal
    You added to cart
     
    SUBTOTAL
    GO TO CART

    BACK
    Coffee Study Program

    Of community, collaboration and changing the world

    In the Dominican Republic, the Coffee Study Program students meet with the organizations that are trying to create a fair, rewarding and sustainable coffee market.

    Jia Yi and her friends believe they might provide a blueprint for positive change.
    Like most Italians, Jia Yi is no stranger to espresso. A 21-year-old of Chinese heritage, she fully embraces the coffee culture of the Bel Paese.
    But, she says, she was only able to fully appreciate what lies behind a cup of coffee, by standing among the people of the Aguacate community, in the Dominican Republic.
    As she was welcomed warmly by the locals, alongside her three fellow students of the Coffee Study Program, Jia Yi realised that it is in places such as these, that coffee is born.

    “What a journey a coffee bean has to make, in order to become a cup of coffee!”

    It all begins here – with the hard work of the women and men who tend to the coffee plants. Who harvest the beans and process them, before they flow into the global coffee market.

    As a student of international development, Jia Yi knows that this market can only be fair and sustainable if the rights of farmers such as those of Aguacate and Neiba are upheld. Organisations like the Lavazza Foundation do a lot to help empower these people, who, in turn, need to organise and make their voices heard. States, too, have a key role to play, by creating shared spaces for dialogue. 

    That’s why CONCAFED (Confederacion Cafetalera Dominicana) and CODOCAFE (Consejo Dominicano del Cafe) were born.

    As a federation of coffee farmers, CONCAFED provided invaluable insight, for Jia Yi and her friends. Here was a clear example of how uniting can help support the resilience of farmers.

    jia-img_02-csp
    jia-img_03-csp

    “CONCAFED representatives are elected by the cooperatives,” Jia Yi explains. “They are very genuine, spontaneous. They were there to represent the interests of the farmers.”

    A better world, such as the one the Sustainable Development Goals are trying to create, can appear hard to achieve. But, during her experience in the Dominican Republic, Jia Yi says that she realised that it can be done, if we adopt a comprehensive approach, one that includes different perspectives – the sort of approach that community and collectives can provide.

    “True power lies with the collectivity,” says Jia Yi. When farmers unite in collectives, and those collectives’ voices come together in confederations, their influence grows.

    And it goes beyond them, too: “As a single entity, the Confederation is powerful,” Jia Yi tells us. “But coupled with NGOs and organizations like the Lavazza Foundation, as well as private sector stakeholders, it becomes even more powerful.”

    If a sustainable world is to be achieved, the first step is to come together. Like the coffee farmers in the Dominican Republic, who, Jia Yi says, taught her that:

    “We can all aspire to inspire.”

    Next week, we’ll discover why, according to Rebecca, ordinary business metrics might not be what we need, in measuring the progress towards a fair and sustainable world.

     

     

     

    Inspiration for tonight's dinner: how do you like the look of these recipes?

    MAGAZINE 2H
    Coffee Chocolate Cones

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 20m
    Fillet of beef flavoured with coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Espresso Martini

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 1H
    Seafood Salad on a Cream of Buffalo Mozzarella

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 40m
    Coffee Cheesecake with Honey Jelly

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10H
    Tuna salad

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Roast pork fillet with crispy bacon and coffee-avocado cream

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10H
    Kamut® Khorasan wheat bread with coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Coffee Granita with ricotta cream

    DIFFICULTY
    PREPARE IT NOW