Some of the best coffee in the world is grown on the steep wooded slopes of Central Aceh’s highland in Northern Sumatra. The tropical climate, fertile soils and high altitudes of this mountainous region provide the perfect conditions for Arabica coffee.
This is where Fairtrade coffee farmers of Koperasi Baitul Qiradh Baburrayyan (KBQB) founded their coffee business in 1995.
Coffee cherries at KBQB - Image © Nathalie Bertrams
The coffee trees, introduced to Indonesia by Dutch colonists in the 17th century, are grown in small family-owned gardens that average one hectare in size. Coffee farming is the main source of livelihood in the area, with around 90 percent of people directly or indirectly dependent on coffee.
The Fairtrade coffee farmers of Koperasi Baitul Qiradh Baburrayyan (KBQB), located in Takengon and Bener Meriah, founded their coffee business in 1995.
Comprising 106 villages across two districts, the cooperative and all its facilities are owned by the 7,824 farmer members.
The farmers of KBQB understand that there are many factors that contribute to a delicious cup of coffee, but they have learned through experience that it all begins with the earth that supports their coffee bushes.
KBQB’s experience and professionalism have ensured long-term trading partnerships in the US, Australian and European market. Certified since early 2007, they are selling 100 percent of their green coffee – unroasted beans that have been processed ready for export – as Fairtrade. This makes them one of the most influential co-ops in the area, setting the local reference price in Takengon, and in Fairtrade as well.
Not only does the co-op adhere to the Fairtrade standards of economic fairness, democratic participation, and transparency. KBQB’s coffee is also produced in an environmentally sustainable way; all coffee is 100 percent organic.
Farmers are trained on a regular basis and have to comply with all Fairtrade and organic standards to maintain their membership.
“We used to do coffee farming traditionally, like our forefathers, but now we have become professionals. The cooperative taught us how to do organic farming based on knowledge and skills. This knowledge helps us increase our productivity and quality,” says Sobur from KBQB. - Image © Nathalie Bertrams
40-year-old Mr. Sobur is a coffee farmer like his father and grandfather. Before he joined the KBQB co-op in 2005, he applied herbicides to the coffee bushes on his plot.
“At the time, everyone tried it. We didn’t know about the effects of using herbicides. It is a poison. It killed the weed but the coffee trees were also affected; taste and aroma of our coffee changed. Then our chicken died, because they were picking the coffee cherries. We then realised it was affecting our health too,” said Sobur.
“We used to do coffee farming traditionally, like our forefathers, but now we have become professionals. The cooperative taught us how to do organic farming based on knowledge and skills. This knowledge helps us increase our productivity and quality.”
Farmers discovered that using herbicides not only destroys weed in the coffee gardens, but also eradicates vital microorganisms, worms and insects in the soil. Herbicide use weakens plant roots and immune systems; and reduces concentrations of essential plant nutrients in the soil such as nitrogen and phosphorous. In the long run it kills the soil, ruins the quality of coffee and reduces the yield of the tree.
Mr. Syairun, 43 and Mr. Sukri, 42 years old, are coffee farmers on neighbouring one-hectare plots. “When we joined KBQB, we learned how to prune properly; regular weeding is also very important. Now it is less costly than with chemical fertilizers and we have doubled our productivity. With organic compost, the coffee grows slowly but has a better quality.”
But when Sukri’s brother helped out in the coffee garden one day in 2008, a catastrophe happened. The brother sprayed herbicides without Sukri knowing it. Both neighbours were immediately suspended from membership of the co-op for three years and could only sell their production as conventional coffee to local traders.
“It was very bad, I was so angry with my brother” Sukri says. “And my friend Syairun was affected too. We couldn’t sell our coffee to the cooperative, lost all the Premium benefits and had to wait for three years. Now we protect each other, so we don’t get into trouble.”
“We are teaching the farmers that weeds are not the enemy of the coffee tree” says Sahmida, coordinator of KBQB’s Environment Programme. Aided by the Internal Control System (ICS) staff, Sahmida is responsible for the implementation and monitoring of environmental standards.
KBQB have used Fairtrade Premium funds to buy grass trimmers to facilitate weeding, and farmers have learned how to produce their own organic fertilizer from weeds, tree branches and cherry pulp.
“Weeds have a lot of functions if managed well. They are essential for strong soil and a healthy coffee garden, weeds provide organic fertilizer. They also prevent erosion and the depletion of soil nutrition; a ‘clean’ soil is prone to landslides.”
In recent years, the Central Aceh highlands have been harshly affected by climate change. Since it has been getting warmer, diseases and pests are spreading into higher regions. Weather has become unpredictable with rains getting much heavier. Takengon’s steep slopes have become subject to severe water erosion causing devastating landslides, which make immediate conservation practices necessary. KBQB has invested Fairtrade Premium funds to advance the variety of shade trees for the coffee gardens in a broad research project, nursery and renaturation pilot.
With their deep roots rooted in rich soils, indigenous varieties of shade trees help prevent landslides. They protect the coffee plants, decrease pests and improve the micro-climate. The new trees are also drought-resistant, use less water and grow much faster and thicker than the old varieties. In the past years KBQB have planted 25,000 trees, and are heading for another 40,000.
“Coffee is our life. If our coffee trees are gone, our lives are gone” Sukri says. This is why KBQB have set their priority in sustainable organic farming; the future of 5,500 coffee producers depends on it.”
Trouble is brewing in the coffee world here is what you need to know about the price rise...
Coffee shortages & bad weather
Owner Matt Swiatkiwsky said one of the worst frosts in half a century hit Brazil in the middle of last year and created a worldwide shortage - ABC Reports.
Brazil is Australia's largest coffee bean importer, producing 50% less coffee in 2021 and 2022. These shortages are expected to impact the crop for the next three years, so brace yourself for the long hall, this crisis isn't going anywhere.
Fuel prices and freight issues
You'll likely already know about the shipping container shortages causing havoc globally, with the situation only being made worse due to the increase in fuel prices off the back of the devastation in the Ukraine.
"Freight would be the big one for us with the cost of fuel going up," Swiatkiwsky added.
Unemployment and increased wages
A less obvious reason your barista-made coffee could be boiling to new all-time highs is the staff shortages forcing café owners to increase wages. This rides off the back of covid lockdowns, which saw startling numbers of hospitality employees moving out of the industry.
It's not just these global shortages causing prices to rise, with inflation gearing up to grow above 3.5% this quarter, it is everything else that goes into the cup.
Ouch, that burns!
It's safe to say this is larger than just one issue and unfortunately, it looks like the issue is going to stick around, but do we think this is going to effect Aussies love for their morning brew?
Despite a certain sting, it is certainly a part of Australian culture and we cannot imagine coffee is going anywhere.
EcoCaffe is yet to introduce price updates, so if you're running low, it might be time to stock up...
Why not lock in your coffee prices by signing up to a coffee pod subscription.
To try and ease the pain, we are currently offering a massive 20% off your first subscription order using code: SUBSAVE
The New Year is the time for setting new intentions for the way you want to live your life. Many of us set goals to be healthier, exercise more, be more successful, spend more time with family and so on, but what about our goals for being more environmentally friendly?
Here are 10 goals you can set for the new year to make 2022 your most eco-conscious yet and ways to waste less!
1. Make the switch to compostable/ biodegradable coffee capsules.
This wouldn't be an EcoCaffe post if we didn't start by plugging our own Dingo Republic coffee capsules. With Australians consuming 3 million coffee pods daily, every compostable/ biodegradable pod is saving the earth from another item that will take hundreds of years to break down.
2. Always use reusable on the go cups.
Whether you are taking your Dingo Republic coffee with you to work or planning an on the go coffee date with a friend, having a reusable coffee cup on hand is the best way to ensure your coffee consumption is having minimal impact on the environment.
TIP: keep a spare cup in the boot of your car at all times.
3. Say no to plastic straws.
This is especially relevant to our Ice Latte drinkers. Get yourself a nice set of glass or metal straws, or opt for a folding straw so you always have one on you when you're out and about.
REMEMBER: If you're buying takeaway, remember to always tell your server not to give you a straw. The same rule applies to single-use utensils when buying takeaway food.
4. BYO bags.
Since all the primary grocery stores have banned plastic bags we should all be getting better at bringing our own bags when doing our food shops but what about our other shopping? You know that sinking feeling when you realise you have forgotten your bags? Instead of buying the plastic, paper or yet another tote bag just keep a stash in your boot and make a pledge to always take your bags back to the car as soon as you have unloaded the products.
GO THE EXTRA MILE: To incentivise yourself even further, why not force yourself to be that person juggling all your groceries bagless?
5. Ditch the packaging.
Unfortunately, many items are still impossible to buy without the packaging, but there are now many options for ditching the waste. Whether it is going to a bulk produce store, the markets or even using Woolies and Coles packaging-free sections for your nuts and relevant produce. Some stores are now offering more and more refill stations, so get informed and find out what you can get packaging free. Again, get yourself some jars and containers and leave them in your car so they are ready for your next grocery trip.
6. Go reuseable in the kitchen.
There are so many ways to cut the waste in the kitchen, but here are a few. Stop buying paper towel, cling wrap and baking paper and instead resort to tea towels, beeswax wraps and oven safe silicone. Also, make sure you have plenty of Tupperware for storing food and for taking food on the go.
7. Water bottles.
With 373 million plastic water bottles end up as waste each year in Australia, it is time to get in the habit of bringing your reusable water bottle with you EVERYWHERE. If you are the type of person who struggles with drinking water it may take time but start referring to it as if it were as important as your keys when you leave home. With so many refill stations, there are really no excuses for buying water.
8. Convert to bar hygiene products.
Think about all the body wash and hair products you consumed in 2021 and imagine a life free from all that waste. With so many new alternatives for soaps, shampoo and conditioner, why not try out a few? Not only will your shower look more aesthetic, but you aren't adding to landfill.
9. Loose leaf tea.
As coffee drinkers this one may not be so relevant, however, did you know that teabags contain plastic? If you are one to enjoy a cuppa in the afternoon or entertain others that do to it might be time to invest in a strainer or teapot.
10. Learn to compost.
If you have not started composting properly already this is your year. In the next blog, we will be breaking down all our tips for composting.
In a coffee-obsessed nation like Australia, asking for decaf can lead to strange looks — much like asking for a water at the pub.
"When I ran a cafe years ago, I would have pooh-poohed people who wanted decaf," says Sam Demelis, a coffee expert and barista trainer from Melbourne.
But things are changing. Decaf coffee is becoming more popular and many cafes are stocking specialist blends.
But what is decaf coffee? And how much caffeine is really in a cup?
Removing caffeine from coffee beans isn't a simple task and there are a number of different methods.
The direct method involves steaming green coffee beans then repeatedly rinsing them with a chemical solvent to extract the caffeine.
"The raw coffee, or the cherry, is either soaked or sprayed with the solvent, the solvent attaches itself and binds itself to the caffeine then removes it from the cherry," says Peter Wolff, the co-owner of a speciality roasting business in Brisbane.
After the caffeine is extracted, the beans are steamed again to remove the solvent.
The most common solvents are methylene chloride and ethyl acetate — chemicals that are used in paint strippers, adhesives, and other industrial applications.
While these chemicals may sound concerning, they are permitted for use under Australian food standards.
Another approach involves soaking beans in hot water and then mixing the water with a solvent to remove the caffeine. This is known as the indirect method.
If you're looking for a chemical-free decaf experience, you can opt for Swiss water-processed coffee, which involves extracting caffeine from green beans using only water and charcoal. There are no chemical solvents used.
All these processes require expensive equipment. As a result, nearly all decaffeinating is done by specialist companies in Colombia, Mexico, Brazil and Canada, Mr Wolff says.
It's why decaf is more expensive. Mr Wolff says Swiss water-processed beans typically cost twice as much as the regular stuff.
When you remove caffeine from coffee, you also remove some of the bitterness.
"It does taste slightly different," Mr Demelis explains.
"It's a smoother drink and easier on the palate but you're not going to get the kick that you normally get from a coffee with caffeine."
There are plenty of variables that affect a cup's taste — just like regular coffee.
Decaf made with cheaper robusta beans will have a different flavour profile to coffee made from higher-grade arabica beans, for example.
Another factor is the process used. Coffee decaffeinated with chemical solvents will often have a distinctive flavour that Mr Wolff describes as "medicinal" or "tinny".
"On the flip side, when we move to the non-solvent styles, we tend to get the coffees that show origin characteristics," he says.
Yes, your cup of decaf still contains caffeine.
The average decaf coffee contains between two and six milligrams per 250-millilitre serve. An espresso coffee, such as a latte, has 105–100mg per 250mL serve.
Put another way, the average cup of decaf contains about 96 per cent less caffeine than regular coffee.
In case you're wondering, research suggests that caffeine is safe in doses of up to 400mg per day. However, pregnant women are advised to limit their intake to 200mg as caffeine affects heart rate and blood pressure.
Decaf coffee can be treated just like regular coffee. Store your beans in a cool, dry place out of the sun.
For best results, grind your beans fresh. Mr Wolff says this is even more important with decaf beans than regular coffee.
"Decaf coffee does oxidise quicker because it's a lot softer and it's gone through that intervention," he says.
"It doesn't have as long a shelf life; you want to be drinking it within a couple of weeks."
Research has linked coffee consumption with all sorts of health benefits, including reduced risk of cancer and even longer life.
Interestingly, these benefits aren't likely coming from the caffeine, but rather the other compounds in coffee.
The good news? You'll still likely get all the benefits with a cup of decaf — and you might sleep better, too.
Learn how COVID-19 is affecting delivery and retail services due to lockdowns, temporary facility closures and fewer passenger flights.
Until recently, coffee was on the list of habits to break if you really wanted to be healthy.
Not anymore as the latest research shows. Here is a quick overview of the main health benefits from drinking your daily cuppa!
Please have a read through the article below for full all the details. A big thank you from EcoCaffe to Clare Collins, a professor in Nutrition and Dietetics at the University of Newcastle in Australia, for all the work she has done researching our beloved coffee.
Some like it hot, some like it iced, and some just don’t like it at all. Until recently, coffee was on the list of habits to break if you really wanted to be healthy.
Not anymore. Systematic reviews of the research – the most powerful method to weigh up scientific evidence – judge the current evidence as mostly in favour of drinking coffee. Coffee drinking is linked to a decreased risk of premature death, type 2 diabetes and some types of cancer.
However, some people will need to be cautious of the amount. Heavy coffee intake has been linked to an increased risk of lung cancer and can exacerbate heart problems.
Coffee drinkers live longer. A review of 20 studies including more than 970,000 people found those who usually drank the most coffee had a 14% lower risk of dying prematurely from any cause, compared with those who drank the least.
Even drinking just one to two cups a day conferred an 8% lower risk.
Decaffeinated coffee drinkers who had two to four cups a day still had a 14% lower relative risk of premature death than those who didn’t drink coffee at all.
Coffee drinkers, particularly men, have a lower risk of liver cancer. This is important as liver disease is the sixth-most-common cancer in the world and is more common in men.
Results from six studies, based on the total number of cups of coffee drunk per day, found the relative risk of liver cancer was 14% lower for every extra cup.
Research shows that naturally occurring coffee components, including kahweol and cafestol, have direct cancer-protection and anti-inflammatory properties. Coffee appears able to up-regulate biochemical pathways in the liver that protect the body from toxins, including aflatoxin and other carcinogenic compounds.
Coffee drinkers have a lower risk of type 2 diabetes. Across 28 studies of more than one million adults, those who drank three or more cups of coffee a day had a 21% lower relative risk of developing type 2 diabetes compared to those who never or rarely drank it.
For those drinking six or more cups a day, the risk was lowered by 33%.
Interestingly, the risk was lower for both regular and decaffeinated coffee drinkers. For each cup of regular caffeinated coffee there was an extra 9% lower relative risk of developing diabetes and a 6% lower risk for each cup of decaffeinated coffee.
The active components of coffee help reduce oxidative stress, the imbalance between free radicals and antioxidants. Coffee contains chlorogenic acid, which has been shown to improve glucose metabolism and insulin sensitivity, and caffeic acid, which increases the rate muscles use up blood glucose, as well as having immune-stimulating and anti-inflammatory properties.
Coffee drinkers have a lower risk of prostate cancer. Across 13 studies that included more than 530,000 men, those who drank the most coffee had a 10% lower relative risk of developing prostate cancer than those who drank the least.
For every extra two cups of coffee drunk per day, cancer risk decreased by a small extra amount of 2.5%.
However, when prostate cancer grade was factored in, there was no protective effect for advanced or terminal types of prostate cancer.
Now, the reasons to watch your coffee intake.
Watch your total coffee intake to lower your risk for lung cancer.
Studies of more than 100,000 adults found those with the highest coffee intakes had a 27% higher relative risk of lung cancer.
Every extra two cups of coffee per day was associated with an 11% greater risk of developing lung cancer.
There were only two studies on decaffeinated coffee and they had the opposite finding: a 34% lower relative risk for high decaffeinated coffee intakes.
Drinking more than one to two cups of coffee when pregnant may not as be risky as once thought, but it’s worth being cautious.
The relationship between coffee and risk of miscarriage and other adverse pregnancy outcomes in older research studies was more likely to be seen in poorly designed studies, especially for outcomes like low birth weight and congenital anomalies.
Some of the risk of miscarriage was probably confounded by the fact that women with severe morning sickness, which is a sign of good implantation of the embryo, tend to cut down on coffee due to nausea.
It also appears that cigarette smoking, which tended to be associated with coffee consumption in older studies, was not always adjusted for, so some of the risk is likely to have been due to smoking.
The American College of Obstetricians and Gynecologists recommends pregnant women drink less than 200 milligrams of caffeine per day. This is equivalent to one to two cups of coffee a day (instant coffee has 50-100 mg caffeine per cup; brewed coffee about 100-150 mg).
The last caution relates to your heart. High intakes of caffeine can increase blood pressure in the short term and plasma homocysteine, another heart disease risk factor. Coffee is not associated, however, with the long-term risk of heart disease.
People with high blood pressure or heart conditions, older people, adolescents, children and those who don’t usually drink coffee will be more sensitive to caffeine found in “energy” drinks, cola and coffee, and it can take longer to metabolise. Switching to decaffeinated coffee will help.
It’s important to note that most of the research on coffee comes from population-based observational studies that measure association and not causation. That is partly because it would be very hard to do a randomised controlled trial of drinking more coffee and measuring health outcomes over many years. But there’s a thought – anyone like to volunteer for that study?
A big thank you to Claire Collins from EcoCaffe for this great article!
If you love your coffee, you will probably be making plenty of usage from your coffee machine to get your daily fix. But have you ever thought about how dirty your machine can get?
It is important to keep your coffee maker clean and also prevent the growth of bacteria, yeast or even mould.
By descaling your Nespresso machine regularly, you will make sure to remove not just hard water deposits, but also all those other nasties.
Also, the cleaner your machine is, the better your coffee is going to taste. We recommend coffee machine descaling at least twice a year
Descaling can be done in six easy steps and should take about 20 minutes.
Prepare your machine
Descaling your machine
Exit the Descaling Mode
Your machine is now ready!
Note: Be sure to use caution on countertops as this acid formula can have a similar effect as that of lemon juice.
For more detail, please watch the following demo videos from Nespresso:
Ecocaffe offers Restore, a safe and effective powder descaler for removing hard water scale from espresso machine boilers, coffee and milk delivery lines. Click here to find out more.
Restore is registered by Australian Certified Organic (ACO) as an allowed input in organic systems and is certified by the Organic Materials Review Institute (OMRI). Restore is free from phosphate and Genetically Modified Organisms.
The ingredients and formulation of the products that are NSF certified are safe, leave no harmful residues and do not cause corrosion within the coffee machine. Safe to use on aluminium, brass and stainless steel.
All ingredients are all rapidly biodegradable meeting international standards.
Over 160 million tons of plastic is produced each year to create single-use disposable items and packaging.
With no established system to close the loop, this has led to over 70 years of accumulation of plastics in landfill (40%) and the environment (32%), with only 10% being recycled.
Plastics end up in waterways and oceans, breaking down into ever smaller pieces called micro-plastics, well known for entering the food chain through the water, air and food that we consume.
Seabin Smart Tech, similar to a rubbish bin X pool skimmer, removes floating plastics as small as 2mm, filtering 600,000L of water per day from oil and surface pollutants.
The Seabin moves up and down with the range of tide collecting all floating rubbish. Water is sucked in from the surface and passes through a catch bag inside the Seabin, with a submersible water pump capable of displacing 25.000 Lph (liters per hour), plugged directly into either a 110V or 220V outlet. The water is then pumped back into the marina leaving litter and debris trapped in the catch bag.
The Seabin can catch an estimated 3.9 Kgs of floating debris per day or 1.4 tons per year (depending on weather and debris volumes) including microplastics down to 2 mm small.
The Seabin unit is a “trash skimmer” designed to be installed in the water of Marinas, Yacht Clubs, Ports and any water body with a calm environment and suitable services available.
The unit acts as a floating garbage bin skimming the surface of the water by pumping water into the device. The Seabin V5 can intercept: floating debris, macro and microplastics and even micro fibres with an additional filter. By acting as a trash skimmer, the Seabin V5 is also able to clean the water from contaminated organic material (leaves, seaweed, etc…).
The Seabin V5 is easily equipped with oil absorbent pads able to absorb petroleum-based surface oils and detergent predominant in most marinas around the world.
If you want to find out more about the Seabins maybe for your Mariana, you can contact Seabin here.
Why not try a simple and refreshing EcoCaffe Iced Coffee Pod recipe to keep yourself cool and energised during the Australian summer 🙂 It's so yummy and yet, completely eco-friendly.
Let's make it:
Suggested (stronger) Coffees:
The stronger the coffee the better, but why not try them all 🙂
And for a limited time only, you can enjoy Free freight on all orders over $25. Just head to https://www.ecocaffe.com.au/product-category/ethical-limited-series/
EcoCaffè is a fully Australian-owned company that started off by exclusively selling the world's first biodegradable coffee pods to Australian consumers. These biodegradable coffee pods were produced by Ethical Coffee Company, which was established by its CEO Jean-Paul Gaillard, the man behind the Nespresso coffee capsule success.
All the know-how has now merged into our exclusive Dingo Republic brand. Leading the way with a strong environmentally-friendly approach and commitment to real sustainable development, Dingo Republic pods are compliant with the strict EN13432 and / or AS4736 biodegradable standards and break down within 180 days.
Our organic and fairtrade specialty coffees is sourced from the best growers around the world. After a careful selection process, the beans are then roasted, ground and filled into our 100% Nespresso®* Original Line machine compatible pods right here in Australia.
No matter what industry, we believe that there is always an opportunity for businesses to become involved in positive social change. Which is why EcoCaffe has partnered with i=Change and with every sale, $1 goes towards a life-changing project. We're all in this together!
Nespresso has partnered with Swedish cycling start-up Vélosophy to create 1,000 bicycles in the same shade as their popular 'Arpeggio' coffee pods
After two years in development, RE:CYCLE, a stylish urban bicycle made from discarded Nespresso pods, is ready to roll. And it only takes 300 espressos to make one.
Developed by Swedish start-up Vélosophy in collaboration with Nespresso, the limited edition model retails for €1,290 ($1,446). It showcases the creative possibilities for the afterlife for the billions of single-use coffee pods discarded around the world every year.
What is otherwise looked at as waste is given new life as a bike. It’s a beautiful way to sustain our earth’s resources and just one of the ways to put life in motion. The result is called RE:CYCLE – a ride that’s a perfect marriage of sustainability and design. An instant icon of circular economy design. Recycling upcycled.
RE:CYCLE’s got all the finishing touches you’d expect from a bicycle – and then some surprise additions made by Vélosophy. The striking purple frame is inspired by arpeggio, one of the favourite Nespresso coffees, while the bell is modelled on the iconic shape of the capsule.
Jean-Marc Duvoisin, CEO of Nespresso, said that through their collaboration with Vélosophy, they are illustrating to coffee lovers the potential of recycling their coffee capsules.
We have teamed up with TerraCycle to enable a premium solution to recycling, ensuring a responsible option for a second life for used capsules. TerraCycle is a multi-award winning company that provides a zero-waste solution for all recyclable coffee pods. All packaging, capsules and lids can be fully recycled.
As well as our efforts to reduce our company’s footprint on the planet, we also aim to give back to the community. We value the opportunity to help others as an active brand member of i=Change and we contribute directly through our store by donating $1 from every sale to life-changing projects.
We are also proud to be a participant in the climate initiative - “CO2 neutral websites”. This means the carbon emissions from both the website and the users of the website have been neutralized by the building of new renewable energy sources, various CO2 reducing projects and by the purchase of certified CO2 offsets.
Originally published by Espressorium/Espressorium is now known as EcoCaffe
All contents © 2022 The Eco Caffe Company | ABN 36 162 189 915. *The Nespresso® trademark is a third party mark and is not the property of The Eco Caffe Company. All rights reserved. No part of this web site may be reproduced in any way, or by any means, without the prior written permission of The Eco Caffe Company. Website Design Gold Coast by Shared Marketing