Category Archives: Coffee

Intoxicants! (Choose Your Poison)

Indigenous Intoxicants Big

“Indigenous” is a bit of a buzz-word, since now not much is.  Expanding the worthy cult of rediscovering the local but also reminding us of its historical origins, this “Whole Foods”-style map of the wide world of intoxicants is an appreciation of diversity and a true big picture.  In its most recent issue addressing the theme of Intoxication, Lapham’s Quarterly has backed a boggling collage of historical snippets of moments of intoxication past–Casanova’s night on the town; Stephen Crane on opium; Honore de Balzac on the delights of coffee; or the Apple in Eden– with the dimension of space.  The map offers a nicely complementary map to an image of the inhabited world, even if one you won’t see on the walls of elementary school classrooms soon:  is it where there are inhabitants, there are media of intoxication, or that societies grow up around intoxicants?  (Although given teenagers’ habits for self- experimentation, perhaps it should be mandatory to post it in every US high school to encourage global awareness in a provocative DIY way.)

Intoxicants are a measure of sociability, at least.  Beer seems missing from the list, or diminished in the face of Michael Jackson’s claim for the “perfectly reasonable academic theory that civilization began with with beer” in his World Guide to Beer some years ago, a theory that brewer Dave Alexander of Brickseller Brewery summed up that “beer is probably the reason for civilization.”  Archeologist Brian Hayden of Simon Fraser University has both pursued and refined this argument by suggesting that the Neolithic domestication of cereals was largely for domestic brewing, linking beer to the “emergence of complex societies, leading Charles Q. Choi to broadcast that “Beer lubricated civilization,” based on archeological evidence that maps beer to the analysis of human remains found in the Nile delta.  (This is not only an argument in Canada.)

But these theories beg the big picture.  If beer is bread, let’s expand our basket of intoxicants by cocktails that offer grounds for socialization beyond the sixpack in a site-specific map:  rather than a map of where you can go to get intoxicated, the above map takes a wider view, timed for St. Patrick’s Day, by amply recognizing the Mediterranean grape, honey, barley of Mesopotamia, palm wine, beside the grain and hops it calls indigenous to Europe. Broadening our horizons by embracing the prickly poppy, mushroom, peyote, beetroot, embracing the glorious juniper berry as well as the Sonoran desert toad, which join cannabis and coca or the Kola nut, to picture the origins of human sociability in more variegated and broader landscape.  No doubt toads and prickly poppies weren’t as easily domesticated, not to mention Arctic Club Moss, but the big picture provides a nicely bucolic view of varied ecological habitats, as well as providing a new sort of level for what Italians have come to call Agriturismo, just in time for Spring Vacation.  It may give fieldwork a good name, even after Napoleon Chagnon took the dark-green slime dripping from noses of hallucinogen-induced violence among Yanomani as signs of their state of perpetual warfare.

1 Comment

Filed under Beer, Brickseller Brewery, Cannabis, Coffee, Indigeneous Intoxicants, Lapham's Quarterly, Napoleon Chagnon, St. Patrick's Day, Uncategorized, Yanomani

Smelling the Coffee

Coffee beans lying on a burlap sack map the entire world, but belie the fact that the area suitable for growing coffee beans stands to be reduced by as much as half by 2050, if climate change continues, and the Arabica beans grown in tropical highlands stop receiving the year-round rains that not only enable but nourish their growth.  If that isn’t a wake-up call, what is?  Some 25 million farmers rely on their production of the beans–most of whom are small farmers–but rising temperatures predicted could radically reduce and effectively circumscribe what those in the know call the “coffee map.”

The sorts of disruption in growing beans that localized drought in those tropical highlands seems almost destined to bring–as the worst dry spell in decades that hit Brazil’s coffee belt, destroying a third of the crop or a decline by a half in coffee bean yields in Tanzania since the 1960s, as temperatures warm and the ground becomes more wet, stand to grow not only the price of the two and a quarter billion cups of coffee we humans consume daily, in what seems like a private experience, meaning that the beans will no longer be so abundant in those burlap bags.  In Columbia alone, coffee leaf rust that is the consequence of weather that is both warmer and wetter stand to damage some 60% of the country’s agricultural land by 2050, making for a decreased abundance of beans and ever more removed cup of joe.  Indeed, coffee beans are particular enough about growing conditions that to remain optimal conditions of production, the temperature should remain between 18–21°C, and once rising above 23°C, bean quality declines and the plant grows far too fast, noticeably changing its taste, flavor bouquet, and aroma . . . with a detectable shift occurs with only a rise of only half of a degree at the wrong time in the growing season, in ways that could change coffee harvests far sooner that one might expect.

Coffee beans map

 

More than any other sector of life, the tremendous growth of coffee consumption over the past decades invites a daily morning exercise of geographic literacy. In hubs of metropolitan coffee drinking, the local origins of beans are invested with a provenance that is supplemented by detailed descriptions of their practices of cultivation.  The geographic here primarily signifies or maps to the gastronomic; provenance of coffee has a deeper resonance than the locations of their roasting, and erases the huge distances traversed in their transportation or the local climates in which they were produced. The importation of coffees and costs of coffee farming are naturalized within local coffee bars as a geographic palate, as we’re accustomed to having Sulawesi, Rwanda, Burundi, and Tanzania among the rotating coffees of the week, and in our cups; their names, instead of the once-dominantColumbian or Brazil beans, are part of our routines that are often stripped of geographic signification as place-names–even though they might be better understood as a geographic lesson with climate warming as its subject.  Can maps help?

The lopsided distribution of this conversion of toponymy into gastronomy is evident in a map of where this huge rise of coffee consumption and importation has occurred.  If coffee beans were introduced to the future United States in the eighteenth century, coffee has become among the leading importers of beans worldwide.  Americans now consume some 23 gallons each day (or 22.1 according to Wikipedia)–but declined far below the 48 gallons Americans were said to consume annually in 1946–0r the 62 gallons downed annually in far chillier Finland.  Yet it has become part of bloodstream–literally–and an unprecedented (although we lacked earlier metrics) 161,000 folks listed coffee making or serving as a “skill” in 2013.

 

 

Screen shot 2013-02-11 at 9.26.23 AM

 

We might call this the browning of North America, ignoring that the distribution of local blends, pioneered by Peets and popularized by Starbucks, before being refined by Blue Bottle or Four Barrel, masks variations in a topography of coffee drinking in the United States far more variegated than the homogeneous brown of the United States.  (The fact that Canada is yellow may seem comforting, but conceals the very urban nature of this social ritual:  notice how those brown dots congregate around Toronto, Montreal, Vancouver and Ottawa . . . )   The absurdity of nationally ranking habits of daily caffeination aside (although there’s an academic press title in here somewhere), the most striking aspect of this map is the huge area of the world left in white, shown here only from the equator since no countries below the equator import coffee beans in such quantity.

 

Coffee IMporting Countries- Top Ten

legend

 

Indeed, the ten largest coffee importers, mapped in yellow, not brown, suggests an imbalance of equatorial countries whose products tend to wake up folks in northern climes.

 

mapMNational Geographic

 

The more detailed mapping of the production of coffee by bags of beans, mapped by Oxfam for 2001, showed a nicely skewed data distribution, with those non-growing regions left suitably blank, as if they thirsted for the brown stimulant that came pouring (or steaming) in from equatorial climes:

 

Oxfam 2001Oxfam

 

There is a clear “coffee belt” whose discovery and demarcation the Coffee Grower Association of Hamburg claims responsibility for:

 

coffee_beltGerman Coffee Association

 

And a lot of imported coffee is needed–creating what has indeed long been a pretty big business interest in the US, even before the boutiques of metropolitan areas from the 1990s.  Even if, once this huge amount of unroasted beans is divided per capita, rendering regions like Canada and Scandinavia distinctly darker, and measured by consumption of cups/day alone, the geographic distribution looks a bit different in 2011 when mapping coffee consumption per capita in this clickable map of circa 2008:

 

2011 coffee map

 

l_581_521114deb92a786b0f86b920c30990d5-1

 

 

Which returns us to the interests that all maps conceal.  By the alchemy of toponymy, the regions from which the beans themselves derive, of course, come from the very equatorial regions that are the sites of forestry.

This is evident in this far more anodyne map, prepared by someone trained in the school of neo-corporate graphic design:
Coffee and Forests map--50 def:37 cps

 

I appreciate the hand-drawn oval projection, crafted with care in the midwest city of big shoulders, which suggests that if all roads led to Rome, all beans flow to Chicago:

 

Global sources of coffee on ms map

 

A more informed map might link the cultivation not only to forested regions, but to the very “hot spots” whose local biodiversity is most threatened by global warming, and where the inefficient use of water widespread in coffee cultivation least practical and most pernicious.  For it is not only equatorial areas, but from the driest areas on earth:

 

hotspots_coffee_map

Conservation International

 

The overlap of ‘hot spots’ map onto coffee-growing regions alarms; coffee cultivation is widespread in 16 of the 34 most threatened ecosystems.  And this is the tip of the iceberg, to use a somewhat mixed metaphor unless one considers iced coffee, of the paradox: privileging the locality of cultivation in maps of caffeine consumption reinforces the fragility of local ecosystems.  This is a very different map, speaking map now, from the manner that an  earlier cartographical image set the details of consumption as an inevitable but conscious choice, concentrated in one icon, as opposed to the naturalization of growing in isolated pockets of uniform unattractive gray:

 

Coffee Map of the World

 

Indeed, the conscious coffee drinkers at the Water Footprint in the Netherlands have mapped the severely disproportionate gross virtual water import that results worldwide:

 

Coffee's Water Footpringwaterfootpring.org
The “flows” of coffee beans might be mapped, if somewhat less legibly, in comparison to those of chocolate, whose parallel commerce from the New World matches it as a popular stimulant from the New World, as Mary Norton reminds us, that in fact was similar in its function to coffee:

 

Coffee and Chocolate

 

In part, this is a local story, with much of the jumping value of java able to be registered in the Port of Oakland, as shown in this bar graph which groups all beans as a whole, independent of locality, but reflects Oakland’s significance as a global hub of the importation of coffee beans.

 

SF-AB759_ROASTE_NS_20120926202103

 

Let’s recall the lopsided nature of a current map of coffee indulgence that this demand reflects:
Coffee IMporting Countries

 

and consider the possibility of a re-mapping our daily habits or affectation for caffeination, through this map of the network of coffee distribution and consumption, removed from most familiar geographic categories.  The schematic map is courtesy San Jose-trained Roxanne Pasibe:

 

248260ada0281088a11dea8323cabc75

 

In the initial graphic, the beans naturally drop to the ground, and into our bags. Let’s try to map how they come to get there, and into our cups.

 

Coffee Heart.pngClimate Institute

5 Comments

Filed under climate change, Coffee, Coffee Maps, Fair Trade/Shade Grown, water footprints