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    Coffee Study Program

    What matters most: the development we need

    During their time among the coffee farmers of the Dominican Republic, the Coffee Study Program students witnessed a unique approach to community empowerment.
    An approach that, Rebecca believes, highlights the true metrics we should focus on.



    Before her journey with the Coffee Study Program led her to the Dominican Republic, Rebecca had a clear idea of what farming communities are like. As a student focussing on topics related to agriculture and environmental policy, she’d visited them, in her home country of the USA.
    But, as she joined the farmers of Neiba, a town in the southeastern regions of the country, that idea changed – became richer.

    “A farming community where everyone was involved.”

    Here, every single member of the farming community joined in, and knew everything about coffee – from how best to grow and care for it, which of its parts should be discarded, and what makes good coffee, good.

    What Rebecca and the other Coffee Study Program students witnessed, was a shared expertise, an integrated approach born from the coming together of the community as a whole.

    To ensure that the people of Neiba and of other vulnerable areas across the globe are able to thrive, help is needed. Tools or funds might be unavailable for their knowledge and expertise to develop into a business capable of providing them with sustainable means of living. 

    The Lavazza Foundation and others are doing just that by, for instance, helping to finance farming equipment – equipment that allows the community to process the coffee beans themselves and reach the global markets.
    Approaches such as this, Rebecca believes, are key.

     

    “This is, absolutely, the base of sustainable development.”
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    But there’s more to it than ensuring the financial viability of the farmers’ efforts. The metrics involved, Rebecca notices, go beyond that.

    The members of the Neiba cooperative, she notices, “are concerned about the quality, not just the quantity, of their coffee.” Their work is more than mere employment and production – it’s empowerment.

    “Can you measure empowerment? I don’t know. But that makes more sense than just measuring what you churn out.”

    Discover the Coffee Study Program experience through the eyes of Kanika, Stuart and Jia Yi.

     

     

    Inspiration for tonight's dinner: what do you think of these recipes?

    MAGAZINE 2H
    Coffee Chocolate Cones

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    MAGAZINE 1H
    Coffee and fontina cheese risotto with coffee and cinnamon figs

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    MAGAZINE 20m
    Fillet of beef flavoured with coffee

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    MAGAZINE 1H
    Seafood Salad on a Cream of Buffalo Mozzarella

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    MAGAZINE 40m
    Coffee Cheesecake with Honey Jelly

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    MAGAZINE 15m
    Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

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    MAGAZINE 15m
    Roast pork fillet with crispy bacon and coffee-avocado cream

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    MAGAZINE 10H
    Kamut® Khorasan wheat bread with coffee

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    MAGAZINE 10g
    Coffee liqueur

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    MAGAZINE 1H 1m
    Donut

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