54% of Americans over the age of eighteen consume an average of three cups of coffee per day.  I must admit that since coming to Cornell, I have fallen into this statistic.  In my daily struggle to wake-up and rush to Libe for a cup of coffee before class, I seldom consider the origin of my drink and the tedious and thorough process a single coffee bean must undergo before reaching my cup.  During last week’s Gimme! Coffee presentation, Lead Trainer Kevin Wilsea introduced the ins-and-outs of harvesting coffee cherries and discussed the sustainability and consumer-producer relationship missions that sets Gimme! Coffee apart from other coffeehouse chains.  Gimme! Coffee is particularly unique in its focus on forming bonds directly with the farmers who grow the coffee beans.  As part of this partnership, the farmer receives a substantial price premium that can be used to further develop operations.  The tight knit nature of this relationship enables the both sides to understand the resources of the local environment and to collaborate on techniques and scientific knowledge to grow the highest quality coffee without creating additional adverse effects on local agriculture.  From their valued sustainable growth model to their meticulous brew times and temperatures in local espresso bars, Gimme! Coffee produces coffee that tastes noticeably richer, stronger, fruitier and silkier than a standard cup of Starbucks coffee, ultimately forcing any coffee lover to instantly think, Gimme! more.