Continued from last week ...
Soon, it's hairnet time. We pass through the double doors that separate the break room from the plant itself. The building looks big enough to hold several jumbo jets, and is divided into a tasting area, a storage area that holds the green as-yet-unroasted beans that arrive at Equal Exchange in burlap bags, and a roasting area featuring an enormous red roaster.
The green, unroasted beans are dumped into one of eight hoppers, then mixed at the roaster's discretion so they achieve the right blend of beans for the type of coffee being roasted that day. The entire contraption is controlled by a modest laptop computer, lending the whole endeavor a kind of mad-scientist feeling, like those giant weather-changing machines movie villains use to hold the world hostage.
On the other side of the plant are rows and rows of beans that have been bagged for delivery to stores and other retail customers. The sheer quantity of coffee is overwhelming. Rodney explains how quickly and dramatically Equal Exchange has grown: Over its 20 years, the co-op has grown on average more than 30% annually, and since just 2002 it has doubled to its current size of $23 million.
