SAITSA’s Odyssey Coffee House has made a fresh and responsible start to the New Year by teaming up with local coffee roasters, Fratello.
Fratello is one of Calgary’s few locally run roasters that can proudly call themselves direct trade producers.
SAITSA food and beverage manager Darren Mahar explains that direct trading eliminates the middle man between roasters and coffee farmers and pays workers up to 25 per cent more than fair trade producers.
“Roasters source out exactly what they want and pay money for the beans directly to the farmers,” said Mahar. “This gives the roasters far more control over the quality of their product and everyone knows exactly where it’s coming from.”
After reaching the end of the contract that previously bound the café to Kicking Horse Coffee, the faces behind the Odyssey felt a swap to small local supplier would be a choice beneficial to the Odyssey and environment.
“You can get a coffee anywhere but we’re trying to do our own thing and be responsible,” said Mahar.
Workers from Fratello visit the Odyssey Coffee House in order to clean and maintain the café’s coffee machines and test the quality of the water being used to make coffee and espresso beverages.
“It’s the first time I’ve ever seen coffee suppliers act like wine coinsures,” said Mahar “They take pride in their product and as a result we take pride in ours.”
In addition to providing students with ethically responsible coffee, the Odyssey is providing 100 per cent bio degradable go cups and lids made from natural products such as corn fibre and cane.
“Everything we purchase in terms of the lid the cup and sleeves are environmentally friendly,” said Mahar. “We use biodegradable products wherever we can, even if it means paying a little more.”
Mahar explains the rising popularity and awareness of environmental products has made biodegradable products an increasingly affordable venture.
ACAD student, Clair Becq, who frequents the Odyssey for her early morning buzz is excited to see businesses on campus supporting small local companies.
“Direct trade coffee is still a pretty new concept to most Calgarians,” said Becq. “What better place to educate people about coffee and set an example of a ethical business than at a school.”
Becq says she prefers the flavour of the new roast, she finds it has a smoother nuttier flavour.
Mahar hopes to eventually take advantage of Fratello’s Barista training program in order to buff up his already coffee savvy workers.
SAITSA Sensations has also begun phasing in Fratello coffee making the hunt for a delicious and ethically responsible cup of a jo a no brainer.
