Blog Posts

We're incredibly excited to share the latest chapter in our coffee journey with you. Loom Coffee's co-founder, Christopher Pierce has just returned from a visit to Costa Rica, where he had the chance to visit one the coffee-producing community of Aquiares Estate in Turrialba.

This wasn't just a trip to source great coffee; it was a chance to better understand the culture, hard work, and traditions that go into every cup we roast at Loom Coffee Co.

We invite you to share in the experience and be a part of this origin trip through this immersive travelogue, where Christopher details the road that led him to Aquiares, a swim underneath a 132-foot waterfall, and cupping coffees with one of the most innovative coffee producers around, Diego Robelo.

Nelson Raul Amador was born into the world of coffee. He's a fifth generation coffee farmer from Honduras and founder of De La Finca Coffee - a direct trade green coffee importer bringing the best of Honduran coffees to roasters in the US. The exceptional Honduras coffees on our menu at Loom Coffee Co. represent years of Nelson's efforts to bridge the gap between farmers, roasters and coffee consumers. Beyond the coffee trade, he's forged a strong partnership with Educate2Envision, a non-profit organization building secondary schools in Honduras, as well as providing youth scholarships and other initiatives in the region. 

Join blog contributor Alexandra Bedoya and Loom Coffee Co. founder Christopher Pierce as we hear Nelson's story in his own words.

Is there change brewing for workers in the coffee industry?

We are at a major turning point when it comes to labor in the US.

Cafe workers have faced issues in the workplace for a long time, though unionization has historically been low in the sector. As workplace issues have become exacerbated by the ongoing COVID-19 pandemic, however, workers are realizing the benefits that unionization can offer.

Aiden Graham (NC AFL-CIO) suggests that “we need pretty substantial labor law reform in the US to start going in the right direction.” The process for law reform can be long and drawn out, though. 

He offers one other suggestion, however: 

“The other thing that we need is workers organizing, anywhere and everywhere they can.”

Contributor Dani Straughan explores the conversation around the Living Wage in the US coffee industry - featuring an interview with Elle Taylor of Denver, CO based Amethyst Coffee Company:

..“No worker is 'living' right now. We all have to work 40 hours a week just to keep a roof over our head and food on our table, when food and shelter are necessary for survival and should be guaranteed rights, not for-profit enterprises.”

..'The service industry has the highest sector of people earning minimum or just above minimum wage. A lot of people don’t realize that the last time that the federal minimum wage of $7.25 per hour was raised was in 2009. The fact that the minimum wage hasn’t kept pace with a changing economy has made life precarious for low wage earners, and kept many at or just above the poverty line.'

..'There are many in the coffee industry who continue to earn low wages, but the time for change is afoot... people are seeking out a more conscientious cup.'

Up-and-coming coffee writer Dani Straughan explores the challenges of a global coffee industry grappling with climate change:

.."The world loves coffee. Its uses as the world’s second-most consumed beverage range from spiritual practice to drive thru pick-me-up. Green coffee is one of the most traded commodities in the world, and millions of people rely on the production of coffee for income, from the farmers right down to your neighborhood barista.  

..Coffee farmers live disproportionately in poverty compared to all the other players along the chain of production. This is a limiting factor in both their business decisions and their options for navigating a changing climate.

..While it is important to consider what can be done from an agricultural perspective, it is also important to look at things from an overall perspective - what changes can the coffee industry make as a whole to help farmers with the negative impacts of climate change?"