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Tiny Footprint Coffee: Offsetting the Carbon in Your Cup

Maggie Hoffman
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Published: April 22, 2011 Last Updated: August 9, 2018
20110422tinyfootprintcoffeebeans.jpg

[Photo: Robyn Lee]

How often do you think about the sustainability of your coffee? You may try to eat locally, to take public transportation, to turn down your thermostat, but when it comes to caffeine, it's hard not to have a negative impact on the Earth. Carbon gets emitted in the cultivation of coffee plants, by machines used for harvest and transportation of beans, in the roasting process, the packaging and distribution—pretty much every step of the process from coffee cherry to cuppa joe.

Tiny Footprint Coffee is trying to offset that damage to the environment by planting "carbon guzzling saplings" in the Ecuadorian Mindo Cloudforest for every bag of beans that are sold. This reforestation doesn't just offset carbon emissions; it also protects animal habitats (and creates jobs for locals.)

These beans are shade-grown, organic, and available in light, medium, and dark roast, as well as a decaf option. But once they're brewed, how do they taste? We tried the medium and dark roast in both a French press and Chemex, and preferred the medium roast. It's smooth and fruity, with dark cocoa notes balanced with a burst of acidity. It's wonderful hot, and even better over ice. The dark roast is robust (if a little ashy)—it's imperative that you don't oversteep it. The best option: a blend of the two roasts makes a pretty perfect cup.

Available at these markets and online at Amazon, $24.20 for two pounds whole beans. We received a sample for review.

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Maggie Hoffman Queen of Cocktails
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Maggie Hoffman is the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit (Ten Speed Press, March 2018). Her writing has appeared in the San Francisco Chronicle, San Francisco Magazine, Wine Enthusiast, and the websites of Food & Wine, Bon Appetit, Saveur, Maxim, Punch, Taste, and others. She served as Drinks Editor and then Managing Editor of Serious Eats from 2010 to July 2016.

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