Drinking coffee is a treasured ritual. For many, the day doesn’t start until that first cup of morning joe. But as you caffeinate, you’re likely not thinking much about where those coffee beans originated or what kind of impact the roasting process had on the environment.
Kyle Kociemba-Benson thinks about those things all of the time. On a surfing trip to Central America, he learned that washed, or wet-milled, coffee (the kind American java drinkers are most familiar with) requires more water and creates more wastewater during processing. Naturally processed coffee, which he and his wife, Rachel, fell in love with at first taste, had a much smaller environmental impact and tasted like a sweet, low-acidity brew.