Cookin’ in the Kitch’ with the ladies of Java LoveMay. 3rd

… Jodie Dawson & Kristine Petrik, co-owners, Java Love Coffee Roasting Co.

Often time, life finds a way of directing you right into the path of those worth knowing. Jen and I had the pleasure of meeting these two lovely women at a group dinner outing one hot summer night just a few years back. Since then, Jodie and Kristine have opened a coffee shop and roasting company in Kauneonga Lake, NY. They have a wonderful team – Sean, who lights up the darkest room and is known for his hugs…and Matt, their head barista and roaster who does a fine job keeping the coffee coming. The two take care of business while Jodie and Kristine tend to their busy lives of full time jobs and two young children. After many conversations with the two, a few things became very clear…they are committed to coffee with integrity, hold high the sourcing of their beans and have true regard for environmental impact. We wish these ladies and their crew, the best of luck as they continue their journey spreading the love of Organic, Fair Trade Coffee.

NC: Happy 1st Anniversary! What made you start Java Love a year ago?
JL: We wonder that some days and other days, when we want a good cup of coffee, we now know where to go.

NC: Perhaps you can share with us why you feel folks should sip organic, fair trade and rainforest alliance coffee.
JL: That is a huge question. By buying our great coffee, you are doing the same thing you always do…buy coffee. BUT because we only source high quality certified coffees, you have a global impact. You are ensuring farmers receive insurance and an education, women in farming are given opportunities, eco-systems are preserved in coffee growing regions, and the list goes on.

NC: How connected are you to the source of your beans?
JL: Very! We do so much due diligence it makes our heads spin. We only work with companies that either own their own farms, have direct relationships with the farmers, or who can guarantee the farming practices in the countries of origin.

NC: Not too long ago you took a trip to LaMinita, Costa Rica. Can you tell us a little bit about your journey?
JL: It was more than we could have ever imagined or expected and completely opened our eyes to the TRUE cost of a cup of coffee. When you look at high quality practices, approximately 1000 labor hours goes into making one pound of coffee. Almost everything is done by hand. We were standing on the so-called coffee terraces (ie. ledges on the side of a mountain about 6 inches deep shared with coffee trees) picking coffee. You can only pick the really ripe ones as the green ones don’t taste very good and don’t get a good price. You can’t pick any leaves, buds or twigs. You dump it all into a castanet beautifully tied cinchingly tight to your waist. Oh, and the basket takes up more than the allotted 6 inches of “terrace”. Picture “I Love Lucy” gone worse! Needless to say, when both Kristine and I traded in both our picked fruits for money, we made $2.00 total for one hours work. And they certainly didn’t appreciate all of the twigs and such.

NC: We have to say that we love your iced coffee. What’s the secret?
JL: We only use a cold-brewing method for our iced coffee. The coffee never hits heat where it usually taste bitter once you put it on ice as most places do. The cold-brew system gives the coffee significantly less acidity than a hot brew so the flavor is smooth, rich and delicious.

NC: For all the decaf lovers – why is your decaf better than the others?
JL: Not many people know that coffee can be decaffeinated in one of two ways. The first is through a chemical process that more often than not, involves chlorine and methyl acetate. The second way is through a water processing that uses osmosis as a natural decaffeinator, which actually removes more caffeine…about 99%! We ONLY buy green coffee beans that have been water processed. If your coffee doesn’t say it has been water processed, as in the grocery store or gas station brands, you are drinking decaf that has been through a chemical filtration process.

NC: What’s your favorite roast right now?
JL: I love all of our coffees but the coffee I am so excited about is the one we are bringing in from Rwanda in the next few weeks that is supported by a non-profit called Cafe Feminino. This coffee is farmed by women from two tribes who were devastated by genocide and have come together in coffee growing to build family, community, and culture ultimately creating a highly rated, sustainably farmed coffee that will support both tribes for years to come. The infrastructure the non-profit has provided them is amazing… education, support, leadership and a portion of the profits goes back to the tribe and organization. We will to try to always have at least one Cafe Feminino coffee on hand.

NC: Tell our Land Army how they can get their hands on some love.
JL: Isn’t that a little personal? But if you need specifics, you can visit our web site javaloveroasters.com or our facebook page (facebook.com/javaloveroasters). And anyone in our neck of the woods in Bethel, NY, please stop in to our shop or visit us at an area farmer’s markets this season in Liberty, Barryville and Callicoon. Hugs are free!

Be sure to check out Java Love Brownies – Radical Homemaker Style.

2 thoughts on “Cookin’ in the Kitch’ with the ladies of Java Love

  1. My current Java Love favorite is Iskandar. Mmmmmmmmm! And now I’ve got to taste that cold-brewed iced coffee. Sean, by the way, is a hoot! His coffee enthusiasm at the Cooperage in Honesdale this winter was highly contagious.

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