In this series, coffee companies share what they think the top 3 things that needed to be changed about fair trade certification are. Read the whole series here.

The Top 3 from Jim of Cafe Humana, a 2-year-old company that supports organic, fair trade, and shade grown coffee, with a focus on Costa Rica. He originally posted as a comment here, then I wrote him asking for clarifications; below’s his revised list.

1. Clarify FT’s environmental standards for certification. Jim wants more clarity and transparancy in terms of fair trade certification’s environmental requirements for the consumer. By leaving the environmental guarantees rather hazy and undefined, “I think that takes something away from those of us who really want to see true sustainability — both financial, social and, ecological. Though not exactly a priority, I think this is something they need to address and open up the discussion to the Super Certification dream we all have.”

2. A better and more detailed auditing system is necessary – including a better guarantee that the farmer received a specific dollar sum. This is similar to the point the Geoff of Intelligentsia made, but Jim adds that TFUSA could do a better job of emphasizing to both customers and activists that the fair trade minimum goes to the co-op, not directly to the farmer, to clear up confusion.

3. Quality standards. “Geoff is dead-on about creating a culture of quality. Though an immense and nebulous undertaking, I think it would be invaluable and make sourcing really fine coffees that much easier, which would drive up demand, etc…. I’ve heard more than once that, “Oh, I’ve had Fair trade coffee and I didn’t like it.” Who is benefiting from that? Maybe something as simple a two-tier cert (A and B?) would be enough that farmers would push to attain “A” pricing and that helps everyone.”
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Sez Jim: “I began origin-roasting a few years ago after meeting some really great farmers in Costa Rica. It was the best thing possible for the farmers but proved unsustainable both financially and ecologically (air freight). While I still have a good relationship with my Costa Rican supplier and travel there annually to meet with him, I have entrusted the Fair Trade certification process to guide me to selections of other responsible coffees until I can get there myself.”

Here’re the posts (one and two) discussing the difficulties of roasting at origin. Jim’s also sending me some coffee — Yay! A review to come :)

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