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Rich Lee's avatar

Honestly, I think one of the main reasons people in coffee don’t speak up — especially owners or folks in leadership — is because they’re scared it’ll hurt the business. Like, we want to support causes and speak out on injustice, but there’s always this lingering fear: What if customers walk away? What if wholesale accounts drop us? What if we get labeled “difficult” by the industry?

Coffee is already a low-margin, high-risk business. Most people running cafes or roasteries are just trying to survive month to month. So I think there’s this pressure to play it safe — to post latte art instead of Palestine, or to celebrate new gear instead of calling out injustice. Not because people don’t care, but because they worry about the consequences.

At the same time, that silence has a cost too. It sends a message — intentional or not — that these issues aren’t worth naming. And that’s hard to sit with when we constantly say things like “coffee is about people” or “we care about producers.” If we only care when it’s convenient or profitable, that’s not really care — that’s branding.

I don’t think everyone needs to have a perfect political statement at the ready. But if we’re building community, we need space to have these conversations, even if they’re messy. And maybe we also need to talk more honestly about the risks — and the responsibility — of being in a position where your platform could make a difference.

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nathan kruse's avatar

there’s a naive and persistent belief in the industry that morally sound practices will lead to higher quality, e.g. small, non-corporate coffee farms care more about the product and not the profit; sustainable practices will result in tastier coffee; the homogenization of corporatization is at odds with the idiosyncrasy of coffee’s terroir expression; higher compensation in supply chains and FOB costs will lead to better paid farmers and thus better tasting coffee.

this idea is reflected in the California farm-to-table ethos, too: organic, small farm produce is thought to be both ethically better and more tasty than the corporate farm alternatives.

while that doesn’t cover everything you’re talking about (and while i think this belief is often true!) i think it’s an implicit belief in specialty coffee that we as a community can work to make more explicit. companies like SEY are okay at this, being ultra-transparent about FOB costs, etc, but it feels like an afterthought in their slick marketing approach.

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