Cooper & Co

  • Spending Local - The Only Limit Is Your Imagination

    I finally did it, I’ve spent my £100 spend local card with the local artist Ian Rolls. It’s been sitting in my ‘phone wallet for weeks, staring at me and constantly begging the question “what shall I spend it on”? In the end I had a moment of inspiration, I commissioned Ian to decorate a very simple mirror that has been hanging in our kitchen for years. I dropped it off and a couple of weeks later the mirror was transformed, a permanent memory of a year that will go down in living memory for all sorts of reasons. Yes, I know so bloody middle class!
  • The Coffice

    The ability to be able to get people’s attention has to be a major consideration. More so than ever before we need customers to be willing to make the effort to walk some distance to our Finance district café. There has to be a wow factor, something that makes an individual want to be in the space provided. There is a huge opportunity for great designers. Me-too designers who simply replicate every coffee shop you’ve ever seen have been made redundant. That means build out budgets need to be increased significantly. The need to create a sense of place is vital.
  • Lucky!

    The text arrived at 6.30 am, “your coffee’s here”. That was from John informing me that a couple of pallets of coffee that we urgently needed had been tipped and were ready dockside.
  • Surviving in Business Post-COVID

    Cooper’s is a brand that has been in Jersey for 130 years - we’ve survived two world wars, the Spanish flu pandemic, the great depression, the meltdown of global finances on numerous occasions and we intend to survive the extraordinary economic impact of the COVID crisis.

  • Child Labour

    Dispatches on Channel 4 last night (2/3/20) raised the thorny issue of child labour in coffee being purchased by such behemoths as Starbucks and Nestle from Guatemala. Simply put, the pickers are being paid so little money that families have no choice but to get their kids working from a young age so that they can put food on the table.
  • Lessons from Honduras (Part 11)

    Every time I visit a country where coffee is grown I am struck by the resilience of those at the very beginning of the coffee journey. You can’t help but have enormous respect for the extraordinary effort that is made to achieve the quality of the coffee that we have the enormous pleasure of consuming. Thankfully Honduras is a coffee drinking nation and can enjoy some of the fruits of their labour.
  • Coagriscal and XOL Chocolate Factory (Part 10)

    We’re staying in Hotel Bethania, Copan. It’s an odd mix. My “room” is more like an apartment with a huge entrance hall, two bedrooms and a bathroom. Complete overkill but then I didn’t book it so I guess I shouldn’t complain. However for all the surface glamour getting the shower to produce any water, hot or cold proved to be a challenge. Downstairs there was no sign of a breakfast offer. So a coffee and a muffin had to suffice. It reminded me of the slightly risqué term “all fur coat and no knickers!”
  • Coffee planet (EXPROCCI) and the Oompa Loompa (Part 9)

    Following breakfast, we settled our bills, packed and were on the move again. For the first time we were headed out of the mountains and as we dropped down towards Santa Rosa there was a noticeable rise in both humidity and temperature.  
  • Omar and the vision (Part 8)

    The general manager of Copacus Jose “Omar” Rodriguez wasn’t able to meet with us the previous evening but made up for his omission in spades today. He is as I discovered a devout Christian and I nearly found myself in a church that evening, not something that happens very often if at all on these origin trips.

  • San Marcos – Capucas (Part 7)

    The breakfast routine had become quite settled and our starts continued to err on the slightly later side as the distance to the processing plant of San Marcos was a matter of minutes by car.
  • From Liquidamber to SanMarcos (Part 6)

    Another relatively genteel start however Delmy who took us around the COCAFELOL operation yesterday, today wore a different hat namely that of the business owner of her own brand San Marcos.
  • COCAFELOL co-operative Monday 10th February (Part 5)

    Breakfast consists of loads of fresh fruit and coffee and I can almost feel my body breathe a sigh of relief after all the processed food of the last 24 hours. A gentle 08.30 start in origin terms and we’re off to visit our first coffee processing plant the co-operative COCAFELOL.