I guess they call it ‘busy season’ for a reason but wowza has it been kicking my butt. Between work, getting settled, and my roommate moving in, it has been a crazy couple of weeks. With that being said, I have been much more active on Instagram, as liking photos and posting stories is much less time consuming than writing a full on post. With more activity on Instagram, Sustenance and Sustainability hit 100 followers! I decided I wanted to do something special to celebrate reaching the small but mighty milestone. I reached out to the 100th follower, a LA based coffee truck (Sunny) turned online marketplace, and asked if they would do a virtual interview with me! Farm Cup Coffee did not disappoint. I could feel their passion for their business and the environment through the series of responses they gave and I am so excited that the simple act of them pressing the follow button on Instagram allowed me to discover another fantastic small business that I am so excited to support.
The One Where We Hit the First Milestone
I had the pleasure of emailing with Tony. He and his partner, Emerson founded this business and have since started an online business to include everything from coffee, golden milk,and chocolate to pins and candles (the neroli and eucalyptus candle smells like a childhood memory. Though I’m not sure which one…).
When I looked more into their shop, two things occurred:
1) I was devastated I didn’t live in Los Angeles because they have lavender, horchata, and macadamia rose cold brew coffees that would become a staple in my home.
2) I knew that they were going to be another small business that I will continue to support.
If you don’t believe my high praises, sit back, relax, and enjoy Tony’s responses that made me love Farm Cup Coffee even more.
***No responses or questions have been edited at all! 100% of the answers are Tony’s and 100% of the grammar/spelling mistakes are mine.***
- What motivated you and Emerson to put such a focus on being a sustainable brand?
With global warming being a growing crisis, sustainability is the responsibility of everyone. Especially with coffee plant production, growers need good climate and weather to produce quality crops. It just made sense for us to put a focus on sustainability when our source of coffee depends on it. - What are the greatest challenges you two have faced in maintaining a brand with high standards for sustainability? How do you mitigate them?
Being a small business for us meant starting off with our personal investment. Sustainable and ethically-made products are typically more costly, especially when the minimum quantities we have to order are more than we can afford. Another challenge was functionality. Sometimes non-sustainable options are just more convenient. For example, plastic is very convenient and functional when it comes to coffee cups, especially iced drinks. We did so much research, and a lot of paper coffee cups were lined with plastic that made them non-recyclable and just ended up in the landfills. We searched until we found a bio-degradeable option that was lined with a plant-based material. Although iced drinks didn’t do as well in those cups, we really had to identify what were non-negotiables for us and explain them to our customers. We try to be as sustainable as possible, and work towards making switches to more sustainable options when they become available and when we’re able. - What advice would you give someone looking to start a sustainable brand or looking to make a difference by improving their existing sustainable practices?
We’re always learning as we go, but it all comes with research. Sometimes products can seem eco-friendly on the surface, but when you really dive into it, you find out it’s the opposite. Along with the research, find out what works best for your brand, and test out the products before selling it to your customers. Be open to adapting if something doesn’t work. - For our audience, what questions should they be asking or what should they be looking for when looking into sustainable coffee brands?
Where does the coffee come from? How is it grown at the farm level? Some farms keep the trees and plant extra to ensure they still provide homes for birds and other animals. Some plan out their irrigation system to reduce water usage. This is why we try to always put the name of the farm or collective that grows the coffee on our bags. Single origin means you know exactly where your coffee is coming from and can see how they grow their coffee. - What should consumers and businesses be looking for in a sustainable supplier (for items such as packaging, single use items, etc)?
When we first started, we didn’t find many options for coffee packaging that would allow us to order low quantities for customization. So this goes back to what works best for your brand. If you can afford it, look for eco-friendly options, then read the fine print. For example, compostable is not the same as recyclable. Some will argue that one is better than the other, but it really depends how you communicate to your customers. If you offer a recyclable bag, then let them know to recycle. If it’s compostable, instruct them to bring it to a compost facility, or send it back to you so you can make sure it happens. Also, look for suppliers that are growing and innovating as new technologies surface. Being 100% sustainable is improbable, but the closer you can get, the better. - What do you think the future of sustainable brands looks like?
Unfortunately, many brands are suffering right now due to the pandemic. A lot of people have stepped away from reusable items, especially in public settings. Grocery stores are not allowing reusable bags, coffee shops are not taking reusable cups, and a lot more people are getting take-out/delivery that include a lot of single-use plastic. I think after this is all over, brands that focus on sustainability will have to innovate more than ever to get people back on board. - What is your favorite part about owning the brand?
Our favorite part will always be hearing from our customers. Owning a business is the most difficult thing we’ve ever faced, but every little note they write, every smile we see, and every word of encouragement we receive really make this all worth it. - If you could choose one sustainable practice that everyone had to follow, what would it be and why?
Oh, this is a tough one! There are so many things we can do. But if I had to choose, I would say EAT LESS BEEF! I watched this documentary many years ago called Cowspiracy. It really opened my eyes to what really goes into the meat and dairy industry. Many people don’t think about it, but cows take up SO much water. The food they eat takes water to grow, they drink water, and processing them into food all take water. They also emit a lot of CO2 gasses. If you can cut it out completely, great! If not, I think if everyone just reduced the amount they ate, there would be less need for cows, and the world would be in much better shape. It’s hard for some people to do, but I think it’s actually a fair trade off for something that could save the planet. - I see that you currently donate to the Toucan Rescue Ranch, what are some other ways you like to give back?
Most recently, we donated to the emergency relief fund for the Amazon rainforest fires, and when choosing products to carry, we try to look for ones that give back in their own ways as well. Once we actually are able to pay off all our debts we accrued from starting our coffee van, we’ll be looking to donate to more causes in the countries where we source our coffee. Finca Argovia from Mexico built their own on-site school and playground for the children of the farm workers. Since these farms are typically in remote locations, public schools are not accessible. Eventually, we’d like to donate school supplies to that school. - What’s next for your Farm Cup Coffee?
We’ve been adapting to our new normal, so it’s hard to say. We’ve recently focused a lot on e-commerce and cold brew deliveries, but I think what would make sense is a small physical location where we can offer pick-up and a more consistent schedule. - How do you both take your coffee and what are your favorite coffees on your menu?
I usually take my coffee iced. I can do plain cold brew, or iced americano. If I’m feeling fun, I’ll get “The Poet” from our menu. It’s a honey-lavender latte, and I’ll take it with oat milk. Emerson usually takes his coffee hot with a good amount of cream, no sugar. When he wants a treat, he’ll do an iced vanilla latte, or “The Artist” from our menu. It’s filled with spices, orange, and cacao with piloncillo (Mexican unrefined sugar). I think our favorite changes with the season, but right now we both love Shantewene from Ethiopia. It’s a great summer coffee with notes of shortbread cookies and boysenberry jam. It smells just how it sounds! Delicious.
There is so much more that I could say about Farm Cup Coffee but I think the interview speaks for itself.
If you are in the LA area, check out their full menu for cold brew delivery. If you are not in the LA area, check out their ever changing online marketplace.
My first order included:
– Neroli and Eucalyptus Candle (Currently Sold Out)
– Peppermint Infused Chocolate with Lavender (Currently Sold Out)
– Sunny Pin
And my next order will definitely include their Golden Milk mix.
Stay tuned for more product updates, especially when my day job slows down a bit, and as always, if you have any questions, comments, or suggestions for future posts, drop me an email at hello@sustenance-and-sustainability
Sustenance and Sustainability 