Wednesday
Nov 13
2013
November 13, 2013

Revitalizing Haiti’s Coffee Industry One Cup at a Time

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Sourcing local ingredients among area farmers and producers is very important to me. Even as a young child, I spent my time shopping at the farmer’s market with my grandmother and fishing and lobstering with my family near the New Jersey shore. Looking back, placing a priority on using fresh local sustainable ingredients has been a common theme. Throughout my culinary career, my philosophy hasn’t changed and in my kitchens at Four Seasons Hotel New York, depending on the seasons, I try to make sure that most of my ingredients come from a 100-mile radius of New York City.

When researching for a new coffee product at Four Seasons Hotel New York, I wanted to find a local partner who engaged in the same core values. It was very apparent that La Colombe in Philadelphia fit into my 100-mile radius rule, was devoted to using the highest quality coffee beans and most of all, the co-founders, Todd Carmichael and Jean Phillippe Iberti placed a high priority in championing social causes like the Haitian Coffee Academy along with the Clinton Foundation and Leslois Shaw Foundation.

I enjoy projects like this because not only is the hotel aiding Haitian farmers; we are offering an excellent tasting, sustainable, fair trade product to our high expectation guests. This single origin coffee is an heirloom typical variety grown semi-wild in the mountains surrounding Thiotte in South-East Haiti. It will be available in all of Four Seasons Hotel New York’s restaurants, room service and at special events. It is a rare occasion that entities like Four Seasons Hotels and Resorts can affect volume like we can -- we serve approximately one hundred pounds of coffee during the week and this is only at my hotel.  

Learn more about this project.