Daysmith Coffee

It is nice to see vendors in the store again in the wake of the continuing Covid concerns. Derek and Daniel, founders of Daysmith Coffee, were set up at the Wheatsville Co-op. 

https://drinkdaysmith.com

From their website:
COFFEE + BENEFITS

Our mission at Daysmith is simple: to transform wellness with everyday goodness. That’s why we make delicious coffees that combine the benefits of vitamins and plant-based nutrients to support your health and power your day

GOODNESS

It all starts with our ultra smooth coffees and creamy oat milks. We know taste is number one, so we've taken our time to perfect our recipes with ultra smooth coffee and creamy oat milk to maximize deliciousness.

WELLNESS

All our coffees are infused with vitamins and plant-based nutrients to provide targeted benefits and support your health.

LESS IS MORE

We pride ourselves on what’s IN our cans, just as much what we’ve left OUT of them. While other coffees are loaded with calories and sugars, we’ve cut them down. All our coffees have only 15-70 calories and 0-5g of sugar per can.

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Coffee at the Co-op: Tradition and Novelty

Traditional Marxism teaches that capitalist firms attempt to drive each other out of business by seizing markets. On the other hand, the Austrians point out that seldom are any two products identical to consumers. One of the best things about weekend shopping at the Wheatsville Co-op is meeting the vendors. Most are local. All are aligned to health, nutrition, and sustainable economics. This weekend, I met two coffee vendors. 

Catherine from Four Sigmatic with a Lion's Mane Mushroom
and Cory from Third Coast Coffee with (what else?) coffee.

"As a founding member of Cooperative Coffees, Third Coast Coffee directly imports coffee from small farmer cooperatives throughout Central and South America, Africa, Asia and Indonesia. We have gained mutually beneficial, long term relationships with our producer partners in the sixteen years of Cooperative Coffees' existence. Third Coast makes year-long commitments for our green coffee to ensure a reliable and steady supply of many varieties that we offer. 

"All of our coffees are certified Fair Trade and organically grown. The one exception is Colombian coffee from Fondo Paez, which is Fair Trade transitional, grown using organic methods and in the process of acquiring organic certification.

"We control each roast by hand, eye, and nose. Our roasting machines are lovingly maintained 12 kilo drum roasters, each designed and built by Diedrich Manufacturing in Sandpoint, ID. Constant care and attention keeps them reliable. We follow rigorous protocol, including set batch sizes for all roasts that guarantees the results we seek.
https://www.thirdcoastcoffee.com

"We make drinking mushrooms (yes, we said drinking mushrooms) delicious and easy-to-do with our wide variety of superfood (and super-good-for-you) beverages. From Mushroom Coffees, to Matchas to Hot Cacao and multi-mushroom Blends… we have it all.

"We’re obsessed with the everyday magic of mushrooms like reishi, chaga, cordyceps and lion’s mane — Helping you relax, be well, energize and support productivity. Enter your email for healthy recipes, tips and tricks, and learn more about the benefits of these amazing superfoods."
https://us.foursigmatic.com

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Casa Brasil Coffee

Austin runs on cerebral energy.  Dell, Inc., is headquartered here, of course, but even South by Southwest gives top billing to mathematician and cybernetic futurist Stephen Wolfram. So, as freely as technology start-ups bring beer to user group meetings, we love coffee more. 

"Tuca left the Vale da Grama at a young age for Sao Paulo, pursuing a career in architecture and never imaging that farming would be in her future. After her grandfather passed away, the family considered renting out the farm, exiting the business they had been in since 1907. However, in 2010 Tuca returned to the Vale da Grama and, along with family business partner Rodrigo Fernandes, took over the management of Santa Alina. Their mission was two-fold, to increase the production of high quality micro-lots and to increase the living standard of those living and working on the farm."  http://www.casabrasilcoffees.com/grower/santa-alina/

The Casa Brasil website explains safra zero, or zero harvest.  “In the zero harvest system a producer prunes the branches of a coffee tree completely back to the trunk. After a year of regeneration with no yield, the tree will then produce larger amounts of coffee the following year. The process can then be repeated.”

If you shop directly with Casa Brasil, you can get blends or single-source (currently from the Fazenda Ambiental Fortaleza and Fazenda Recreio estates).  In all, they offer seven different roasts, including a Swiss water process decaf.

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SXSW 2013

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