Save A Life Group

Save A Life Group

Posted by on Jul 24, 2014 in Blog

Last week we had the honor of meeting Gary Simmons and hearing his story (see below).  BPR attended and donated hotpots of coffee for a ribbon cutting launching a Charity Event Golf Classic in October at the Trump National Golf Club. The Honorary Host is Eric Trump, and the Honorary Chairman is NASCAR legend Bobby Allison.  Being part of community means you are engaged in it’s growth and should the unthinkable happen, provide the GIFT OF LIFE.  Melissa and I (Dave) are both organ donors and hope all who read this will take the time to “Like” LIFESHARE OF THE CAROLINAS and take a few minutes to login to OrganDonor.gov to make sure your wishes are shared. Golf Tournament Details: www.savealifegolfclassic.org Gary’s Story: Gary Simmons was on the brink of death when the four sons of deceased Peggy Long saved his life by saying “yes” to the donation of her organs. In January 2013, he received a liver transplant, and as a result, is healthy and active again.   Simmons wanted to pay forward the generosity that was granted to him, and he did so by founding the Save A Life Group, a nonprofit that advocates awareness for organ, eye and tissue donation. The majority of the committee members are transplant recipients or donors. Simmons started the organization with one goal in mind: to boost the number of organ donors, and therefore save and improve the lives of those in...

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The Impact of Leaf Rust

The Impact of Leaf Rust

Posted by on Jul 9, 2014 in Blog

  What is coffee rust? The Coffee Rust is an obligate parasitic fungus, which means it is a microorganism that must take energy and nutrients from a specific live host (coffee) and reproduces differently than either plants or animals. What does it do? A coffee plant can lose a substantial amount of foliage when attacked by coffee rust. When a coffee plant does not have the optimal amount of leaf area, it does not have the ability to accumulate adequate energy via photosynthesis and store up the appropriate resources for fruit production. Impact of BPR? The pricing impact is already being felt in the futures market but let’s get down to the reality, farmers are going be have less income in certain areas that are prone to this decease like Central America – Nicaragua and Costa Rica are our biggest concerns for these are some of our favorite flavor profiles.  Chemicals will likely be used to control the fungus meaning less organic coffees and even higher prices for the ones that do make it to market.  Since a coffee tree takes 3-5 years to grow to maturity and produce fruit, the timescale for recovery will be very long. Here’s the...

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Black Powder Roastery Grand Opening

Black Powder Roastery Grand Opening

Posted by on Jul 1, 2014 in Blog

“Responsibly harvested, divinely roasted,” are two things the owners of Black Powder Roasting Co. in Mooresville look forward to bringing residents and businesses in the area who try their coffee. As one of a relative handful of coffee roasting businesses in North Carolina, Black Powder uses that four-word phrase as its motto – geared to educate people about responsibly harvested coffee beans, and creating a unique taste through the roasting process. Located at 256 Raceway Drive in the Lakeside Business Park since March, husband and wife owners Dave and Melissa Stahlman have turned their love for coffee into an entrepreneur’s dream, from where they sell coffee to area grocery stores, markets and coffee houses. The Stahlmans have lived in Mooresville for 14 years, but said they had trouble finding a good quality cup of coffee here. And after starting their business in their home almost 2 1/2 years ago, Dave said they were finally able to find the right place where they could expand, joining a relatively small fraternity of North Carolina coffee roasting companies. “It took us a while to find the right place, since we needed something with a loading dock and a big enough space for roasting,” he said. “There was definitely a void in this area for this kind of market. Our goal is to educate people about coffee and change people’s mindset’s about it and let them know that high quality coffee is available.” The 1,826 square-foot space includes 650 square-feet of store front and office space, with the rest attributing for its temperature controlled warehouse where the coffee beans are stored. “The best thing about having a small business like this is being able to pick my own (coffee) beans,” said Dave. “We picked 15 single origin beans, fair-trade, or rain forest-certified beans for our company out of the 80 that we tried and had the highest cupping score.” Using Specialty Coffee Association of America standards for processing and cupping samples, Dave noted its company’s beans have a cupping score of 85 which was calculated using a flavor profile evaluation form to score a coffee’s fragrance/aroma, flavor, aftertaste, acidity, mouth-feel, and balance. At this scoring level, Dave said they have been able to create a high quality, with low bitterness, great tasting coffee. “Eighty-five or higher is the magic number,” he said. “We want to teach people that not all coffee is equal.” Through the harvesting process, Dave works with importers with a focus on certified, environmentally agriculture and fair trade labor use to find super-hard beans grown in high elevations where cold nights help crops mature slowly for a more intense flavor profile. Those beans account for less than 5 percent of the coffee grown worldwide. The Stahlmans also purchase beans which support social needs within the source countries, such as Indonesia, Ethiopia, Sumatra, Nicaragua and Panama. “This is great because we...

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