{"product_id":"tiny-footprint-coffee-whole-bean-dark-roast-coffee-16-oz-usda-organic-carbon-negative","title":"Tiny Footprint Coffee Whole‑Bean Dark Roast Coffee — 16 oz, USDA Organic \u0026 Carbon Negative","description":"\u003cstrong\u003eTiny Footprint Coffee Nicaragua Segovia Dark Roast is a USDA Organic, Fair Trade whole-bean coffee roasted in small batches and paired with reforestation donations that make it carbon negative.\u003c\/strong\u003e\n\n\u003cp\u003eThis 16-ounce bag delivers a dark-roast profile from Single-Origin Nicaraguan Arabica sourced through cooperative partners and roasted in Minneapolis. The beans are shade-grown, USDA Organic certified, and linked to Fair Trade programs; part of every sale funds tree-planting projects in Ecuador’s Mindo cloud forest so more carbon is removed than produced in the coffee’s life cycle.\u003c\/p\u003e\n\n\u003ch3\u003eWhat flavor should I expect from this Nicaraguan dark roast?\u003c\/h3\u003e\n\u003cp\u003eThe roast leans sultry and bold with roasted chocolate backbone and brighter traditional Nicaraguan notes underneath. You’ll find layered hints of apricot, fig, and warm spice that stand up well to milk-based drinks while still offering character in a straight pour-over or French press.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eRoast level: dark, with developed chocolate and caramelized sugar tones\u003c\/li\u003e\n  \u003cli\u003eTasting notes: chocolate, apricot, fig, and warm spice\u003c\/li\u003e\n  \u003cli\u003eBest methods: espresso, drip, French press, and moka pot\u003c\/li\u003e\n  \u003cli\u003eBean type: 100% shade-grown Arabica, whole bean\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does Tiny Footprint Coffee make this product carbon negative?\u003c\/h3\u003e\n\u003cp\u003eThe brand partners with a conservation nonprofit to fund reforestation in the Mindo Cloud Forest, donating part of each sale toward planting native trees that sequester more carbon than the coffee’s production emits. In practice, the calculated long-term CO2 removed per pound of planted forest exceeds emissions from growing, processing, and distributing the coffee.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDonation model: a portion of proceeds per pound funds tree planting\u003c\/li\u003e\n  \u003cli\u003eCarbon math: reforestation projects remove significantly more CO2 over time than emitted\u003c\/li\u003e\n  \u003cli\u003eLocal impact: projects support habitat, soil conservation, and water table restoration\u003c\/li\u003e\n  \u003cli\u003eSupply chain: roastery improvements to reduce waste and energy use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat certifications and sourcing practices back this coffee’s sustainability?\u003c\/h3\u003e\n\u003cp\u003eThis coffee holds USDA Organic and Fair Trade certifications and is sourced from cooperative networks that support small farmers’ livelihoods. The roastery emphasizes small-batch craft roasting and operational steps—like composting grounds and energy-efficient equipment—to reduce environmental impact beyond the bean.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCertifications: USDA Organic, Fair Trade Certified\u003c\/li\u003e\n  \u003cli\u003eSourcing: single-origin from Nicaragua, partner cooperatives supporting farmers\u003c\/li\u003e\n  \u003cli\u003eRoasting: small-batch on a retrofitted Probat drum roaster with fuel-efficient burners\u003c\/li\u003e\n  \u003cli\u003ePackaging \u0026amp; operations: biodegradable bags, composting, and waste reduction efforts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and brew the whole bean for best results?\u003c\/h3\u003e\n\u003cp\u003eKeep whole beans in a cool, dark place in an airtight container and grind them just before brewing to preserve volatile aromatics. Use water between 195–205°F (90–96°C) and adjust grind size to your method; finer for espresso, medium for drip, and coarse for French press.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStorage: airtight container away from heat and sunlight\u003c\/li\u003e\n  \u003cli\u003eGrind: grind fresh; adjust for brewing method\u003c\/li\u003e\n  \u003cli\u003eWater temp: 195–205°F (90–96°C) for optimal extraction\u003c\/li\u003e\n  \u003cli\u003eRatio: start near 1:15–1:17 coffee to water and tweak to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: This coffee suits anyone who wants a bold, dark-roast whole bean with ethical sourcing and measurable environmental investment. It’s ideal for home baristas and coffee lovers who prefer whole-bean freshness, value organic and Fair Trade standards, and want purchases that support on-the-ground reforestation and rural livelihoods.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e100% Shade Grown Organic Arabica Coffee\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this coffee truly carbon negative?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — a portion of each sale funds Mindo cloud forest reforestation that sequesters more CO2 over time than the coffee’s production emits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I brew the whole beans?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Grind just before brewing; use 195–205°F water. Try 1:15–1:17 ratio, adjust grind for espresso, drip, or French press.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Tiny Footprint Coffee","offers":[{"title":"Default Title","offer_id":46004609089619,"sku":"B00Z4Z87CE","price":68.88,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/tiny-footprint-front-of-bag.jpg?v=1787223100","url":"https:\/\/spicestosnacks.ca\/products\/tiny-footprint-coffee-whole-bean-dark-roast-coffee-16-oz-usda-organic-carbon-negative","provider":"Spices To Snacks","version":"1.0","type":"link"}