Making an IMPCT Together
Now is the time to band together to help small businesses. It is also the time to support those healthcare professionals and essential business operators that are on the frontline of this pandemic.
We put on our thinking caps and figured out a creative way to do all of those things, and it certainly doesn't hurt that you end up with a little wine, as well.
Through a friend of the Patland family, we were recently introduced to a company called impctcoffee. This company is a global social enterprise dedicated to doing good. Traditionally, 25% of their margin would be invested into transforming low income and urban slum communities through education.
At the onset of the COVID-19 pandemic, impctcoffee pivoted to aid in the fight against this virus. Now, 25% of their margin is being redirected to the World Health Organization's COVID-19 Response Fund.
We got together with impctcoffee's CEO, Taylor Scobbie, to take it a step further. Here's what we're doing:
Since you're certainly wondering what kind of coffee we're talking about here, we'll take a minute to explain.
This is a medium roast, fruity coffee. It has a creamy texture with pronounced berry notes. Put another way, this is about the closest a coffee can come to pairing with wine. (If any of you are bold enough to try that, let us know!)
The coffee is grown on the Nebbi Zombo Farm in Uganda, where focus on specialty coffee is on the rise. This growing region is just west of Lake Albert's northern tip, one of Africa's Great Lakes.
All of the coffee is produced through natural processing, in which the coffee cherries are passively dried on raised beds for 15 to 20 days. This allows the seeds, or coffee beans, to separate from the pulp of the cherry. One coffee expert, Timothy Hill, had this to say about the Natural way of processing:
"I always—and maybe it’s an unfair comparison to wine or other beverages—but in my head, I really do look at natural processing as akin to red wine, where you’re taking in more of the skin and whole product itself into the beverage. With white wine, you’re leaving the skin and the tannins out, and I think that’s a good way to think about natural coffees. With the natural processing, you’re letting the fruit and the nutrients from the skin and the sugars go into the seed through the drying process. With the washed process, you’re washing it clean so you don’t get those flavors in there."
We invite you to buy some wine, and enjoy some coffee too.
Afterall, Every Good Day Starts with Coffee and Ends with Wine!