2019 LYCOMING COLLEGE LC MAGAZINE SPRING

An Interdisciplinary ApprOach Since its inception, the Warrior Coffee Project has evolved to integrate other academic departments at Lycoming. Chemistry students travel to El Naranjito with Jeremy Ramsey, Ph.D., assistant professor of chemistry, to help improve villagers’ access to clean water and to analyze the chemical composition of green coffee. Under the leadership of Rachel Hickoff-Cresko, Ed.D., assistant professor of education, students pursuing education certification visit schools in the Dominican Republic to collaborate with instructors on effective teaching methods. Energy students travel with Jonathan Williamson, Ph.D., director of the Center for Energy and the Future and associate professor of political science, to work with a Lycoming-supported local entrepreneur to provide access to affordable solar technology, which brings power to the remote coffee growers’ homes. Other academic departments have also called upon their students to join the Warrior Coffee Project, and young scholars focusing on anthropology, biology, creative writing, history, international studies, psychology, Spanish, and sociology have already taken part in these interdisciplinary experiences. Fighting for what’s right. One cup at a time. FrOm Field tO Market Warrior Coffee would not be successful without the support of a number of strategic partnerships. Lycoming College is the official buyer of Warrior Coffee coffee beans from the Dominican Republic, purchasing those beans from the San Rafael Cooperative and the El Naranjito Association at a fair price, and exporting the beans to the United States. This helps the College remain closely aligned with the economic and social ideals of the Warrior Coffee Project. Once in the United States, Alabaster Coffee Roaster & Tea Co., owned by local entrepreneur Karl Fisher, roasts the beans just a few blocks from the Lycoming campus. Not only does Alabaster roast and sell Warrior Coffees at its own coffee bar, it packages the coffee to sell at the Williamsport Wegmans supermarket, as well as for the alumni-owned Rusty Rail Brewing Company in Mifflinburg, Pa., to use in its Wolf King Warrior Coffee Stout. At Lycoming, the coffees are also served daily in the dining hall and sold at Café 1812, the campus store, and online at www.lycoming.edu/coffee. “Karl has generously given his time to help us learn all that there is to know about coffee,” says Payne. “He has continually welcomed faculty and students into his shop to teach us about growing, harvesting, roasting, and marketing the thing that he, and we, are most passionate about. We are beyond excited that our paths have converged in a way that allows for this meaningful partnership.” In addition, coffee roasters from across the country purchase green coffee beans from the College, including Food Network Star and entrepreneur Jay Ducote, who works with Baton Rouge-based Cafeciteaux Coffee Roasters to roast and sell the beans under his “JayD’s” label. “Not only is Lycoming’s entrepreneurial coffee project supporting communities in the Dominican Republic, but it has given us the opportunity to support other entrepreneurs in our own country,” adds Payne. purchased in 2015 purchased in 2016 purchased in 2017-2018 purchased in 2018-2019 With the support of Lycoming’s campus food service provider, Parkhurst Dining Services, Alabaster Coffee Roaster & Tea Co., and the dedicated customers of our retail Warrior Coffees, purchases of Dominican green (unroasted) coffee have grown tremendously in the past three years. 6,600 6,600 900 100 P O U N D S Karl Fisher I N N OVAT I O N 13 www.lycoming.edu