Custom Label Coffee ProgramPLANTATION, Fla., /New York Netwire/ — Buying American is a trend that is here to stay and USA Coffee Company stands behind the sentiment one hundred percent. All of its coffee is 100 percent Hawaiian-grown and now it’s excited to offer a new custom label program: Our coffee, your custom labels.

“We started offering this service not too long ago and it has really taken off,” Ted Massinello, president of USA Coffee Company, says. “We provide custom label coffee to unions, a variety of businesses including banks and casinos as well as for special events such as weddings and bar mitzvahs (coffee is kosher certified). It’s a great way to show your commitment to buying American while providing a token of appreciation to a customer or friend.”

In addition to offering custom label coffee as a promotional or thank you item, companies may also choose to brand their company through the custom label program and sell the coffee. If they choose to go this route, they have the option to donate a percentage of sales to a favorite charity. It’s a win-win for all.

For example, the well-known talk radio host and TV personality, Ed Schultz of the Ed Schultz Show, sells a custom label called, “Big Eddie’s Hawaiian Coffee.” For each sale, a $3 donation is made to the Relief Society for one of the four Armed Forces Services.

Massinello adds that what further sets USA Coffee Company apart from other coffee companies is that its coffee is absolutely 100 percent grown in the U.S. He warns that coffee lovers should beware of coffee labeling that says either “Kona or Hawaiian Blend.” In most cases, this means that there are no more than 15 percent of actual Hawaiian beans in the coffee. The blends sold at USA Coffee Company are 100 percent Hawaiian-grown and come from three different islands – the Kona district on the main island of Hawaii, Maui and Kauai.

USA Coffee Company is also proud of its efforts to produce conventional certified Hawaiian coffee that is environmentally friendly.

“We have developed farming practices that return the harvesting and processing byproducts back into the soil to control weeds, and to replenish the soil’s nutrients,” Massinello says. “We also recycle the coffee wash water and the green waste from pruning. All branches and twigs are mulched and recycled year after year; nothing goes into landfills.”

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