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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:
So far, we’ve focused on the sustainability impacts of growing, purchasing, and roasting coffee. This week I’d like to take a step back and talk about an issue that’s affecting the sustainability of the coffee industry as a whole: climate change. As Counter Culture works to measure and reduce our...
In honor of Memorial Day Monday, May 26, our roasting and production facility will be closed and orders will be held for fulfillment until Tuesday, May 27. All orders placed Friday, May 22, through Monday, May 26, will be filled and shipped May 27 at which point your tracking information will be...
In this post, I'm going to shift away from talking about sustainability where we buy coffee and focus on our own operations as a roaster. A coffee grown sustainably shouldn't necessarily retain that "sustainable" designation if others involved further along the supply chain aren't also acting...
Congratulations to Woodberry Kitchen's Spike Gjerde for his 2015 James Beard Foundation Award for Best Chef: Mid-Atlantic! We work with some of the best restaurants in the country—restaurants run by folks who understand and appreciate the importance of quality coffee as an integral...
We're looking for people to join our field operatives street team in North Carolina: share your passion for coffee and to help to promote Counter Culture to grocery shoppers around the state! Prospective team members should possess a strong enthusiasm for customer service—and a desire to learn...