A Quote by Wangari Maathai

In Kenya, one of our biggest exports is coffee. Where do you grow coffee? You grow coffee in the land. To be able to grow coffee you need rain, you need special kinds of soils that are found on hillsides, and that means you have to protect that land from soil erosion so you don't lose the soil. You also want to make sure that when the rains come you're going to be able to hold that water and have it go into the ground so that the streams and the rivers keep flowing and the ground is relatively humid for these plants.
For the rains and the rivers you need forests and you need to make sure these your forests are all protected, that there is no logging, that there is no charcoal burning and all the activities that destroy the forest. All this really needs to be done so that you can be able to grow good coffee, so that you can have an income, so that you can send your children to school, so that you can buy medicine, so that you can take them to hospitals, so that you can care for the women, especially mothers.
Is it possible to get a cup of coffee-flavored coffee anymore in this country? What happened with coffee? Did I miss a meeting? They have every other flavor but coffee-flavored coffee. They have mochaccino, frappaccino, cappuccino, al pacino...Coffee doesn't need a menu, it needs a cup.
Starbucks goes to a great effort, and pays twice as much for its coffee as its competitors do, and is very careful to help coffee producers in developing countries grow coffee without pesticides and in ways that preserve forest structure.
I definitely pack coffee if I'm going someplace where it might not be available. When I went to Afghanistan in 2011, I brought a bunch of instant coffee. I didn't need to do that, of course, because army people drink industrial-strength coffee and have it going 24/7.
The big part of coffee production in many rural areas is in the hands of women. It's women who work in the fields. They harvest the coffee. They wash the coffee. They take the coffee to the market. But when the coffee gets to the market, it's the man who cashes in the money for the crop.
Coffee is to wake up, coffee is to work with, coffee is to live with, coffee is life
The coffee shop is a great New York institution, but it has terrible coffee. And the more traditional coffee shops are trying to catch up with more sophisticated coffee drinkers.
I used to think of that line in Allen Ginsberg's 'Howl', about the 'sad cup of coffee'.. ..I have had cold coffee and hot coffee and lousy coffee, But I've never had a sad cup of coffee.
You wanna-I dunno-get coffee or something sometime?" Justin smiled "Not coffee. But yes." "Not Coffee it is, then." "Yes, Not Coffee.
Coffee. I could smell coffee. Coffee would make everything better.
To begin... To begin... How to start? I'm hungry. I should get coffee. Coffee would help me think. Maybe I should write something first, then reward myself with coffee. Coffee and a muffin. Okay, so I need to establish the themes. Maybe a banana-nut. That's a good muffin.
On Saturday mornings I would walk to the Flavor Cup or Puerto Rico Importing coffee store to get my coffee. Often it was freshly roasted and the beans were still warm. Coffee was my nectar and my ambrosia: I was very careful about it. I decanted my beans into glass...and I ground them in little batches in my grinder.
The coffee shop played a big role in Vienna of 1900. Rents were sky high, housing was difficult to come by, your apartment probably wasn't heated, and so you went to the coffee shop. You went to the coffee shop because it was warm, because it was great Viennese coffee, and you went for the conversation and the company.
Way down among Brazilians. Coffee beans grow by the billions. So they've got to find those extra cups to fill. They've got an awful lot of coffee in Brazil
I remember having a discussion at some stage and saying a coffee machine would do well in the training ground. Everyone was like, 'No, in England, we drink tea.' I was like, 'OK, I was just saying that I think coffee works as well.' Next thing you know, after the international break, we had this massive coffee machine come in from Nespresso.
In the new artisan coffee movement, Jeremy Challender, a 32-year-old Australian who is one of the founders of Prufrock Coffee, explains precision is everything for the barista. Jeremy is able to analyse his coffee with the benefit of an app on his phone.
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