|Chalk board labels and mason jars are almost as addictive as coffee.|
About four years ago, I tried to quit drinking coffee. I was working in an office in Los Angeles and had gotten into the habit of drinking two 20-oz. cups every morning. The office I worked in had a particularly extensive coffee bar, which, along with Ice Cream Fridays, was largely responsible for getting me through the work week.
Quitting didn’t go well. After a week of forgotten phone messages, misplaced documents, and general absentmindedness, I decided that everyone in my office would be better off if I maintained my addiction. I’ve never been a believer in the “slippery slope” theory, anyway, and drinking absurd amounts of coffee is a far cry from meth-driven murder.
Since that failed attempt, I’ve never considered quitting coffee again. I’ve also sought out studies that suggest drinking coffee is a healthy practice that everyone ought to take up, adds years to your life, improves brain function, etc. and I delight in citing this research when anyone questions whether I ought to be drinking my second Venti at 5:30pm.
Unfortunately, my coffee habit has never fit in with my predilection for local food. Like quinoa, coffee is one of those products that just isn’t easily grown in North America. Of course, Fair Trade coffee is everywhere these days, so it’s easy to make purchases with limited negative ramifications. But last year, I tasted an even better solution: locally grown coffee from right here in Santa Barbara County.
Working with University of California Farm Extension Service advisor Mark Gaskell, Jay Ruskey of Good Land Organics processes and roasts coffee on-site at his farm in Goleta (distance from me: 9 miles). They started the project in 2002 with Arabica Cattura and Arabica Typica seeds from El Salvador and have since expanded to many more varieties. Ruskey uses the Kona coffee model, named for the expensive coffee grown on the Big Island in Hawaii. It involves growing, processing, post-harvesting, roasting, and selling coffee on the farm, as well as giving farm tours ($40 for a 3-hour tour, including coffee samples and snacks).
Good Land Organics coffee is unique because of the high mountain climate here: a 600-foot elevation, two miles from the ocean. The difference is that the bean matures on the tree for between ten months to a year, in contrast to lower lands, where the bean matures quickly.
The purpose of keeping it local, as Ruskey explained in a 2011 interview with Joshua Lurie of Food GPS, is that: “We want people to know where the coffee’s from, how it’s done, maybe even the varieties, because we have different varieties of beans. There’s this whole nomenclature and knowledge of how it’s roasted, how it’s processed, what time of year it was harvested, and that’s what we’re hoping to make: a new, feasible crop for area farmers.”
It seems to be working – a few years ago, David Karp wrote about Good Land Organics Coffee in the LATimes, and since then interest has been growing. Most recently, Good Land was the cover feature of the February, 2013 issue of Fresh Cup Magazine.
I bought a bag of what I thought were Good Land Organics whole beans for myself at Santa Cruz Market. I was pleasantly surprised to find it on the shelf at this small, inexpensive, locally owned Latino grocery store – I’d expect it to be carried by chichi markets, but apparently, Santa Cruz had gotten in on the action.
I’ve been getting my fix from the Good Land Organics coffee for the past few days, with a dash of San Marcos Farms sage honey and Organic Pastures raw milk. It is absolutely delicious. You’d think that by this time, I’d have developed a discerning coffee palate – but the truth is, I’m just as likely to chug burnt diner coffee as I am to daintily sip handcrafted hipster coffee (much to the chagrin of the folks over at Intelligentsia).
That said, I do recognize solid coffee when I taste it, and Good Land Organics has, in my opinion, achieved it. Fortunately, my opinion is backed up by experts, who have given the coffee a Q rating of between 83-87. See ya later, Giant Folgers Tub From Costco.
Drinking Good Land Organics coffee somewhat diminishes my guilt about being addicted to a stimulant. At the risk of sounding like a snob (a risk with which I am demonstrably comfortable), I think it’s safe to say that sipping local coffee with local sage honey and local, raw milk is about as far as you can get from strapping a bomb to an elderly ex-drug lord’s wheelchair in order to blow up the leader of your own meth cartel.**
**If you don’t get this reference, my advice to you is to play hooky from work and watch all five seasons of Breaking Bad.
Update: Unfortunately for me, my original suspicions were right. The people at Good Land Organics informed me that another roaster in town, Santa Barbara Coffee Roasters, sells a type of coffee called "Good Land Coffee." So Number 1 on my To-Do list is to get my hands on some actual Good Land Organics coffee! Further update to come.
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