The objective of this project is to establish an oyster brood stock in Dublin Bay so that the stock of oysters will naturally expand and regenerate forming reefs in the environs of the Bay.  Oysters are a keystone species in terms of promoting habitat biodiversity and stabilising the sea floor to allow sea grass and other sea weeds to propagate.  This in turn provides an excellent environment for fish and other marine life to spawn and seek shelter.

Each Oyster filters approximately190 litres of sea water a day feeding on algae, plankton and nutrients in the water which helps to clean the water allowing sun light to penetrate the seafloor which in turn fosters the propagation of seagrass and seaweeds.  Seagrass is a powerful carbon sink as it sequesters atmospheric carbon dioxide at a rate of 35 times faster than an equivalent area of tropical rainforest.

This project, which we are running with UCD Marine Science Department, has only been possible with the co-operation of the marina operators, Dun Laoghaire Marina, Malahide Marina and Poolbeg Marina as well as the local councils of Dun Laoghaire Rathdown, Fingal and Dublin City Council.

We have had a lot of encouragement and advice from many different stakeholders including Tony Legg of Jersey Sea Farms, Bord Iascaigh Mhara, National Parks and Wildlife Service, the Marine Institute and the Department of Agriculture, Food and Marine and the EPA.  We are very grateful.

While getting to this stage has been a great milestone, pushing this project to the next level requires the involvement of the wider community of businesses, individuals, and community groups.  So, if you would like to be apart of this meaningful action orientated climate action project then please let us know!

The Robusta varietals of coffee beans, as the name suggests have a more robust flavour, and are grown at a lower altitude and typically have a higher caffeine content when compared to arabica coffee beans. Vietnam is the worlds largest producer of Robusta coffee and a lot of this makes its way into instant coffee.

Arabica coffee varietals on the other hand originated in Ethiopia and have spread across the coffee growing world, which is between the tropics of Cancer and Capricorn.

Arabica is typically grown at higher altitudes of above 1800 masl (meters above sea level) is generally considered to be of higher quality than Robusta. Arabica coffee has more sweetness and smoothness with a combination of flavour notes such as chocolate, citrus, soft spice. etc (there is a taste wheel to pinpoint these flavours.) Brazil is the largest producer of Arabica coffee.

Many Italian coffees tend to use a combination of Robusta and Arabica in the same blend to give a unique Italian coffee flavour.

Green Ocean Coffee uses only arabica coffee that is certified by the SCA (Speciality Coffee Association) as of ‘Speciality Grade’. Speciality Grade is the status given to the best of the best Arabica. If the coffee scores 80 or higher on the Speciality Grade Scale then it qualifies as speciality grade and this grading is carried out with reference to size, colour, taste and a comprehensive measure of defects which are classified as either primary or secondary.

Why is this important?

Put simply the better the coffee, the better the taste. But since taste is very individual, this also translates into improved consistency of flavour as uniform quality allows for improved roasting and brewing. For example, a coffee that is roasted to medium / light and brewed at 92 degrees centigrade will be much more consistent if the green bean coffee is of a particular quality and size at the start of the process.

The demand for speciality coffee grade is by far the fastest growing area in the spectrum of coffee consumption as consumer tastes have become increasingly more sophisticated and discerning. Our Green Ocean Dorinish Coffee is a single origin speciality coffee from Kenya and and our Green Ocean Inisheeny coffee is a speciality coffee from Brazil with some Kenyan added for extra brightness.

Insight into the Mutwiri Coffee Farm, Kenya.

Charles Mutwiri is the owner and driving force behind this thriving coffee estate. Charles was only 17 when his father gifted him 150 coffee bushes. Tree by tree, he has expanded his farm and now he owns an impressive 30,000 coffee bushes in Nthimbiri, Central Imenti. In addition, he has his own factory where he mills his produce which range from 150,000 kilos to 200,000 kilos a season.

Charles Mutwiri picking his coffee

Charles Mutwiri is a man with a vision to transform his community and inspire future generations of coffee farmers, the development of his farm is testament to his hard work, quality product and resilience. He comes from a line of coffee farmers and his two daughters are also involved in coffee, one of which is a coffee farmer and the other is in college pursuing a degree in coffee management and farming.

The coffee of the Mutwiri estate is grown on rich, volcanic soil and after selective hand picking, is hand processed in fresh water. Full of sweet complex flavours, lively acidity, and rich velvet body that carry a distinct terroir that some call classic Kenyan flavour. Here the climate is very like a European summer and much of the coffee grows in the shade of the forest canopy.

Insight into the Tres Porteiras Farm, South Minas, Brazil

Owned and operated by Pedro and Maria Helenain in the Ingia region, South Minas, Brazil. Pedro who is an engineer and Maria Helena who is a doctor came to the region in 1989 with a dream to live and work the land. Giving up city life, they took the decision to move to an underdeveloped region of Brazil to grow coffee and follow their dream. Over 30 years later with many ups and downs they have created a wonderful coffee plantation that employs three families who live on the estate. Coffee output is roughly 1000 bags per year and has a SCA speciality coffee rating of 83.

Pedro and Maria Helenain, coffee is dried for 30 days in the sun to improve flavour

The coffee is grown at 1000 to 1045 MASL and the farm employs cultivation techniques that enhance insect biodiversity to organically control pests by planting wind break trees, tall grasses called brachiaria or bread grass and bananas to give additional protection.
The coffee is dried for 30 days with tasting notes that include fruit, acidity and sweet balanced, notes with caramel and sugar cane.

The end result is….

The mix of Kenyan and Brazilian coffee gives a bright coffee (coming from the Kenyan) with soft chocolate flavours (coming from the Brazilian) which is roasted to a light profile to give a modern and sophisticated flavour.  This is an ideal cafe blend for those outlets that want to serve nuanced delicate coffee.

What we really like about these two producers is that they are real and viable businesses that demonstrate the drive for success, commitment to quality and a respect for their communities. I am proud to count these two families amongst the stakeholders of Green Ocean Coffee