Karmic Circle Coffee Trading

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Karmic Circle Coffee Trading

.We choose coffee because of the fascinating differences between coffee cultures in Vietnam and in the United States.

Karmic Circle Coffee sprouted from one vision…to help improve the lives of those involve in Vietnamese coffee industry while sharing the exotic coffee with our friends in the U.S market that appreciate a unique and socially conscious product Just like many of you, we, too, used to be coffee consumers with little knowledge of the process leading to a good cup of coffee. We now know that brewing th

e perfect cup of coffee requires understanding the relationships between coffee bean processing, milling, grinding and brewing methods and equipment. Having learned about this fascinating process, we wanted to bring this awareness to the consumer

The Vietnamese coffee drinking experience is a leisurely social opportunity for friends to sip and chat in a coffee house at any time of day. Coming to America, I found that many Americans make their own coffee, especially in the mornings to fuel themselves for a busy day ahead; the contrast is intriguing. My partner and I embarked on the enviable task of tasting the many varieties of Vietnamese coffee. We located the source of the finest coffee cherries in Vietnam’s temperate Highlands, the most fertile coffee growing region in the world, where, ironically, abjectly poor farmers were barely making a living; surely there must be a way to bring them a better life by bringing American coffee-lovers the best product. My motivation is to create a social enterprise from my own perspective as an insider, rather than having an outside charitable agency set up a business that would benefit my own Vietnamese people. It was then that I resolved to start Karmic Circle Coffee: to share a rich and interesting coffee culture as well as to initiate a social enterprise from an insider’s point of view.

17/05/2024

Here are a couple of questions that we are asked often.
Learn more at www.karmiccirclecoffeetrading.com/frequentlyaskedquestions

14/05/2024

Logistics is an integral part of the coffee supply chain. Without it, the coffees won’t be easily accessible. At this point, it’s important to know what are you getting charged for.
There are two distinctive options: either LCL or FCL.
In addition, there are more questions to ask as the containers move to point A to point B. Is this container being shipped one time? Or is it getting shipped many times in a year? Which generate the cost of Single Bond vs Continuous Bond and more additional fees along the way.
Knowing what you will be charged for is critical and we thought it’s worth sharing these typical fees that we often get when importing 🤪
Was it something that you have known before? Is there anything that is new to you?

04/01/2024

Origin base

We choose to focus on Vietnam because we speak the language as that is where I (Rae) was born. And it is much easier to focus on one place and get to know it well. Versus sourcing from many places that are less familiar.

Producer base

This is our approach since the get go. Based on our producer’s abilities and capabilities, we believe that each has certain strengths in the art and science of production. Hence, we only want to work with beans that reflect what the producers are best at. This means we don’t buy all of the variations within their product lineup. We buy the best products that they (and we) feel most proud of. Moreover, having attention and feedback are the keys to nurture our relationship with these producers.

Customer base

We understand that some roasters are interested in custom processing methods to achieve unique and interesting flavors in the coffees that they intend to purchase. If this is you, we are happy to make every effort to accommodate! Please reach out and educate us about your preferences, and we will facilitate a direct connection with the supplier you purchase the coffee from.

Seasonality

We aim to deliver coffees that are as fresh as possible. Therefore, we don’t offer a Spot buying option. Vietnam’s harvest season is between October and February for Robusta and Arabica. As soon as the coffee is well rested and achieves its target moisture content we will move the beans to the States.

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http://www.karmiccirclecoffeetrading.com/

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