You are here

Counter Culture's main product – fresh-roasted coffee – is the minimally processed seed of a tree fruit carefully cultivated – most often organically – in rich volcanic soil. Counter Culture Coffee Chicago's venture into vermiculture represents not only a tangible way to achieve real sustainability in the life cycle of our coffee, but also a way for us to connect with and support the gardeners and farmers of greater Chicago, as well as provide an introduction to organic soil building in our training center.
 
Worm soil, or castings, is among the best natural fertilizers and created entirely from converted waste. The concept is perfect: manage your compostable waste by feeding it to worms, which produce a nutrient-rich fertilizer. We pursued various avenues to make this a reality in our training center and eventually connected with Amber from The Urban Worm Girl, who helped us devise a manageable vermiculture operation that would properly address our waste needs. Amber's operation is fantastic!
 
Ultimately, the goal is to give our castings to a local urban agriculture project. We've begun conversations with a local group called The Ruby Garden, which give plots to local area families to garden. We've also purchased a bag-resealer, which we'll use to seal fresh worm castings in used coffee bags affixed with newly designed "Worm Compost" labels to avoid any confusion about what's inside.
 
While it may seem like a long step just to deal with garbage, the worms are really doing most of the work, and vermiculture is truly sustainability in its simplest form. In fact, many of our partnering coffee farms have adopted their own vermiculture operations and use the castings to enrich their soil.
 
In the end, it's very simple for us. Coffee is an agricultural jewel that flies under most people's radar. Many consume it and never really consider the amount of care and toil the farmers put into providing us with an excellent product. Vermiculture gives us an easy way to take the coffee conversation back to the farm and the importance of organic agriculture.
 
We're already seeing the educational benefits; our weekly coffee cuppings have included brief introductions to vermiculture and an explanation of sustainability by way of our 5,000 new co-workers.
 
Best regards,
Josh and Rich
Counter Culture Coffee Chicago
 
Thanks to Tyler Kaschke for the photos.
Recent Updates:
Theme They ain’t what they Llusta be These coffees should taste familiar, but pay attention! Take notes! Today’s tasting is the last hurrah for Toscano as portrayed by Nueva Llusta from Bolivia and Haru in the role of Apollo. Just Wednesday we began roasting and selling new versions of...
Next week, hard-working, super-talented coffee professionals from around the country—including our very own 2014 regional winners—will compete in the 2014 US Brewers Cup and Barista competitions (Seattle, April 24–27). In January, Mid-Atlantic sales rep Jonathan Bonchak won the 2014...
After a brief hiatus and a re-brand, Pro Dev is back—with a vengeance! Join us on Wednesday, April 30, at 3:00 pm, at our NYC Training Center for a survey discussion of what is currently huge news regarding systematic changes to the coffee market in Nyeri, Kenya. Despite the relative radio silence...
Together with the crew from Nuova Simonelli, four-time Irish Barista Champion Colin Harmon will introduce, demonstrate, and discuss the brand-new Mythos One espresso grinder, with Clima Pro technology. Is this grinder the future of espresso?Does temperature in grinding really make a difference?...
Theme Late Bloomers Luis Huayhua (pronounced WHY-wuh) and Justina Ramos are two members of the Cenaproc co-operative whose coffees we have isolated from that of other coffee growers in and around the town of Nueva Llusta. Our current offerings from Nueva Llusta hail from the second half of...
FAQ