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- Pat And John Curry
In the coffee world, there’s a lot of roasters and coffee shops that are doing good. There’s many coffee companies that are working to improve the lives the farmers that grow our coffee. There’s more than a few coffee roasters that donate a percentage of their profits to non-profit organizations. Of course, every company is out to make money so that they can support themselves, but I can’t think of an industry where there are so many people and companies out there trying to help other people and improve the world.
One of those companies, is owned by Pat and John Curry. They run a coffee roasting company based out of Augusta, Georgia called Buona Caffee. They’re a relatively new company that started back in 2009, but they’re already doing big things from spreading the word of good coffee to helping bring clean water to some of the poorest countries in the world.
For every 12-ounce bag they sell, they donate 50 cents to Children’s Safe Drinking Water, a program that provides water purification packets to such organizations as World Vision, CARE, and U.S. AID. The donation from two bags of coffee will give a child clean drinking water for 50 days.
Anyways, enough of me rambling. Enjoy this week’s podcast featuring Pat and John from Buona Caffe…
Subscribe to the podcast via iTunes or the Podcast RSS.
Podcast Notes:
Learn more about Buona Coffe.
Find them on Facebook and Twitter.
Thanks to Pat and John for taking the time to talk with me. If you would like to be featured in a future podcast or know someone who would make a great guest, please shoot me a message via the contact form.
Sorry about the quality of the editing, it was a great interview but to make it fit into the format, I had to do a lot of editing. I know the editing wasn’t perfect (or anywhere near perfect), but it’s one of the many things that I’m working on to improve about the podcast.
Really enjoying the podcasts Mike!! Interesting interview here, and very applicable listening for me just now, as I am in the process of making the transition from home roaster to micro business roaster.
I agree wholeheartedly on the restaurant coffee issue and think as consumers we need to put the squeeze on any establishment offering coffee, and demand quality every time we order in the same way we don’t tolerate corked wine or tough steak.
I would love to be surprised and see a menu that offers a recently roasted single origin espresso, or a thoughtfully designed filter blend prepared fresh at your table, and with the current prices tags this is something restaurants can do without major alterations to selling price. Mark up per cup may take a slight hit, but in doing so they would be setting themselves apart as an eatery that doesn’t drop quality on anything they associate their name with.
Hopefully if more like minded roasters can change restaurant owners thinking, then the bar will be raised and their competitors will follow suit. Great to hear Pat and John are having some success in this area!!
Loving the websites I am discovering via Twitter, and yours is one of the best!! As i only found you yesterday, I look forward to exploring this site further.
Cheers Shots! Keep Sipping I’m One Cup Behind You! |_|B
Nice work with the podcast’s Mike! I like that you are mixing them up with people all over the coffee spectrum, I think that is a good idea to keep. Coffee and Conservation is a great blog, maybe someone from there would be a good podcast: http://www.coffeehabitat.com/
Mike, thanks for the kind words! I still have a lot to learn about podcast, but I’m having a blast talking to all of these awesome coffee people.
I’ve been reading Coffee & Conversation for a while now, I’ll have to see if I can make that happen. Good idea!