The new Coffee Lab is now open in the Larrance Academic Center. The lab, sponsored by NCC’s Enactus, had its official ribbon cutting last Thursday.
Michael Duy, president of the College’s Enactus chapter, explained that the Coffee Lab was first brought up three years ago in a discussion between Connor McGury and Professor Thalmann. McGury is the current entrepreneur in residence. He runs the day-to-day operations of the lab now that it is open.
Duy said that the Coffee Lab will serve as an important aspect of the NCC community.
“We will be one of three colleges in the nation to have an on-campus Coffee Lab,” said Duy. “But it is not only about the lab, rather, how it will bring academic disciplines together. The coffee lab space will be a tool for other disciplines such as accounting, chemistry, engineering (and) biology to use the space as a hands-on learning experience.”
Duy added that the Coffee Lab will be “where the classroom can come to life.”
Enactus plans to eventually offer coffee classes to the community. The goal is that members of the community can learn about “different brewing methods, the coffee industry and our story.”
Enactus, said Duy, is an international organization with chapters in 37 countries. The group “strives to enable sustainable social change through entrepreneurial action.”
According to Duy, there are 404 Enactus chapters across the United States.
“Each Enactus chapter, or team, have their own projects that follow the mission of using ENtrepreneurial ACTion to make the world a better place for all of US. That vision is where they derive their name,” said Duy.
NCC’s Chapter began in 1987 by Gary Ernst and is now run by Professor of Accounting Jerry Thalmann, Professor of Anthropology Matthew Krystal and Amy Rogers, the director of self-employment in the arts.
Yet, the question of “why coffee?” remains at the forefront of this project.
“Whenever the word Enactus is brought up, I’m sure the common thought on campus is ‘oh, they’re just that coffee business group,'” said Duy. “Truly there is so much more about this than just coffee. A little over 15 years ago … Thalmann and Krystal were introduced to the coffee from San Lucas Tolimán, Guatemala. They heard the coffee was sourced ethically but wanted to travel down in order to check for themselves.”
“Professor Krystal (did) much of his research in Totonicapán, Guatemala not too far from the home of the coffee farmers,” said Duy. “His knowledge of the culture and fluency in Spanish were essential in getting this project started. So, the professors, along with students, traveled to San Lucas Tolimán in order to meet the farmers. This is where the relationship began.”
Fifteen years later the Chapter was in a direct trade partnership with an association of Guatemalan coffee farmers. This trade partnership helps to break the cycle of poverty for coffee farmers.
“We provide another path for the farmers,” said Duy. “We met with the farmers’ association and discussed the price they would need in order to not just survive, but rather, thrive. We purchase the coffee from them at the agreed upon price, which is over double the market price.”
It operates under a fair wage system.
Photo courtesy of Michael Duy
“By paying them this above market price, they are able to afford quality healthcare, quality education, reinvestment in their business and savings for the future. With the purchase of our coffee, you are not only getting a specialty grade cup of coffee, but you are supporting the livelihood of Guatemalan coffee farmers,” said Duy.
The official ribbon cutting last Thursday saw a turnout of alumni, members of the Naperville community and the Board of Trustees.
“It truly was an amazing experience,” said Duy. “To look around the room and see former Enactus students, Mayor Chirico, President Hammond (and the) Trustees. This has been no small undertaking and could not have been done without the support of everyone involved. It truly has been a partnership in every sense of the term. It’s all about the farmers, though. We hope that we can continue to get their story out and encourage consumers to investigate where they get their coffee from.”
Duy also said students wishing to be involved in the chapter can email mwduy@noctrl.edu or Kimmy Duong (ktduong@noctrl.edu) or stop by the Coffee Lab on Thursdays between 1:00-2:00 p.m.
