I know most of you don't think I am a believer in the ‘ole Global warming construct, but that doesn’t presuppose my understanding of the ecosystem in general. That would be the operative point, in general. Generally we have been experiencing measured higher carbon levels. The law of physics notwithstanding, there is no energy or matter lost or created in the universe.
We are in the Uni’ right? Well Java up guys, the Coffee Club is to the rescue. No diss’in the Tea sippers but you won’t find this kinda data promoting the clear liquid.
And I quote: (or just believe and skip to the bottom of the quote)
“How much carbon can coffee farms store?
Although measuring carbon storage is difficult due to the multiple variables
involved (even plots in the same region with similar tree species composition
can vary in their storage capacity depending on microclimate, soil types,
etc.), recent research has revealed some encouraging facts. A few examples:
- In the tropics, potential carbon sequestration rates for smallholder, sustainable agro-forestry systems range from 1.5 to 3.5 megagrams (tonnes) per hectare per year, or 2.1 billion megagrams annually worldwide.
- It has been estimated that each hectare of sustainable agro-forestry in the tropics could potentially offset 5 to 20 ha of deforestation.
- Models have estimated a 5-year-old coffee farm shaded with two common Latin American tree species Mountain Immortelle and Laurel could sequester 5.3 megagrams per hectare.
- Soil carbon stocks in shade coffee were 60% of that expected in primary forest in Sumatra, versus 45% for sun coffee.
- In El Salvador, carbon sequestration values for various types of shade coffee management were estimated (in tons per ha per year): 174 for rustic shade to 77 for shade monoculture.
- A study of carbon stocks in Costa Rican coffee farms calculated aerial (above ground) carbon stocks ranging from 11 megagrams per ha for simple shade (one heavily pruned shade species) to nearly 32 for diverse shade.
- Using these figures, a farmer with 10 ha in diversified shade coffee could receive a one-time $3000 payment (based on previously carbon transactions for the country), as well as a reduction in expenses from chemical inputs and have timber and fruit for additional income. The payment is over three times greater than would be obtained for the carbon stocks in simple shade coffee systems. “
Whew!
What are the worst words you have ever read? And no I don't mean “Hello, I am.....”
Try these.
“Chinese tea is well known around the world. Chinese coffee is not. But that will soon change. China slowly has entered the growing of gourmet coffee and they have the perfect natural resources: high mountains, great soils, nice wet climate, plenty of cheap labour and the culture to dominate. They even made the Coffee agriculture report. This year's coffee report calls for major production improvement and output record levels for Chinese coffee producing regions. The Chinese output will so far exceed expected output that it will also cause the world's production to exceed expectant levels.”
I short, the ever present race the bottom of the lowest common enumerator which cant’ be counted as prime, the Chinese lead the sludge. When will we understand, THEY DON'T CARE! You think the large coffee chains will care when the .....ese come forth with cheap copies of the beloved cuppa Thomas’ Joe? You think the corporate weenies will see through the fog of pollution in the slave coffee from that lower Asian country? Barely. In fact the program will go something like this. “We were forced to buy this product by the market. We have tested it to all similar standards.” Then about 5 years later when the concentration of Lead in our bodies reaches critical levels their response will be, “We had no idea we were being duped.”
Just look where you buy it from! Did I not reveal some weeks ago which country was the second largest producer of coffee bean in the world. Were you reading then? Are you reading now? Mark this day in your calendar. I know I have.
I have tasted the worst and the best coffee and on the whole it comes down to a few things. Good Beans. Fine or extra fine grind. Clean water. Clean instruments. All the rest his hooey. I have tried and tested machines of all sorts. Grinds of all specifications. Every water from Glacial to tap. That was a point that made me shudder. It was like when the doctor wanted to put a plaster and gauze cast on my foot. I explained that Noah, the guy with the big boat, used that mixture. Then I told the doctor, “Nothing that old is going on my body!” Same with the Glacial water.
Just remember, when the coffee says made in China, that should be your ultimate wake-up call if you are still dozing on the fog of consumerism and excess.
Mark Hull
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