From Cultivation to Cup
Widener Leadership Works in Costa Rica. When a group of Widener students and faculty went to Las Lajas Farms in Costa Rica to learn how organic coffee is grown and harvested, they got a wake-up call -- on a global scale.
"I have a new appreciation for where my coffee comes from," said Peter Pulhac '15, an environmental science major who made the 10-day service learning excursion. Pulhac and Katie Randolph '15 spent their time researching and cultivating coffee that grows under shade trees, an environmentally-friendly technique for preserving and restoring the natural habitat. "I want to help the world out by making it cleaner," said Randolph. Most of the coffee in the world is grown and harvested on deforested land with the traditional use of pesticides/herbicides.
The hard work is now paying off -- from sales of WU Brew. A portion of the proceeds from buying WU Brew support research and service-learning opportunities for Widener environmental science students in Costa Rica.
WU Brew is now the cup-of-choice available on the Main Campus food court, dining hall, and served at all Widener University events.
Buying a bag of WU Brew coffee supports Widener students in environmental science-service projects in Las Lajas, Costa Rica.
Widener students and faculty work closely with rural Costa Rican farmers to ensure that coffee grows organically under the canopy of shade trees, preserving and restoring natural habitats.
Students in Widener's environmental science courses travel to Costa Rica to conduct research on a variety of farming practices and assess the quality of coffee grown under rigorous laboratory conditions; they assist in the actual coffee harvesting process.