[{"data":1,"prerenderedAt":736},["ShallowReactive",2],{"item:\u002Fcentral-america\u002Fexperiments-with-tradition":3,"platform:site":221,"more:\u002Fcentral-america\u002Fexperiments-with-tradition":671},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":140,"category":141,"categorySlugs":152,"cid":153,"cover":154,"description":160,"extension":161,"featured":162,"language":163,"meta":164,"navigation":165,"noindex":162,"ogImage":166,"path":167,"publishedAt":168,"readingMinutes":169,"recipe":140,"related":170,"revisedAt":140,"seo":203,"seoDescription":160,"seoTitle":5,"sortKey":140,"sources":204,"stem":208,"tagSlugs":209,"tags":212,"translations":217,"type":218,"url":219,"__hash__":220},"platformItems\u002Fplatform\u002Fitems\u002F52474.md","A Border Farm's Test: Rust, Tradition, and a Women-Led Micro-Lot","2026-10-20T11:21:09.000Z",[8],{"name":9,"slug":10,"role":11},"Sam Morgan","sam-morgan","author",{"type":13,"value":14,"toc":136},"minimark",[15,19,22,31,37,40,43,46,52,57,60,63,69,72,75,77,80,83,86,89,95,99,102,105,108,114,119,122,125,128,131],[16,17,18],"p",{},"The drive from San Salvador to Finca Los Planes, which sits against the Honduran border, takes about two hours to cover eighty miles. Sergio and Isabel Ticas and Jeff Taylor spent the entire trip swapping stories and laughing. The joking makes it easy to forget that this is, in essence, an international business meeting—one conducted from an extended-cab pickup. Sergio chimes in now and then from behind the wheel; his wife keeps the conversation going from the passenger side. Isabel, blonde and blue-eyed, with a buoyant manner and German ancestry, grew up in this small Central American country. She translates deftly for her quiet but determined husband, a longtime veteran of specialty coffee. For ten years, the affable Jeff Taylor, a co-founder of PT’s Coffee Roasting in Topeka, has left his home on the Kansas plains to visit mountain farms across Central and South America—sourcing coffee and cultivating the relationships that many now treat as a signature of the third wave. Sergio and Isabel own Finca Los Planes, and Jeff has bought green beans from them since winning their first Cup of Excellence lot at auction in 2006.",[16,20,21],{},"On the slow climb toward the northwestern plateau that El Salvador shares with Honduras, fallen pine needles carpet the road’s shoulder. Before crossing the river where Sergio learned to swim roughly fifty years ago, he stops to buy queso fresco. Near the farm, the truck passes a local clinic and a school, both of which have received donations from Jeff and PT’s.",[16,23,24],{},[25,26],"img",{"alt":27,"height":28,"src":29,"width":30},"El Salvador",1066,"\u002Fuploads\u002F45a2c61e8d42b1958f3d.webp",1600,[16,32,33],{},[34,35,36],"em",{},"Yesenia carrying fifty pounds of coffee cherries to the wet mill.",[16,38,39],{},"Within moments of arriving at the finca, we are walking Sergio’s Secret Garden, a steep micro-lot of red bourbon and yellow caturra sheltered by wind-blocking cordons of twelve-foot barrier trees. The smaller coffee trees stand in rows divided by narrow paths, planted so tightly that their branches interlace. A few trees look bare, clinging to damaged leaves—limbs that signal exhaustion or rust. Norma, a weathered picker who has worked the coffee fields around the village of Los Planes for thirty-five years, concentrates on one tree at a time. Her fingers comb quickly through each cluster, taking only cherries at the right stage of ripeness. Yesenia and Lupe work beside her, each at her own tree, carrying baskets that hold twenty-five pounds of cherries. Those baskets become the unit of measure when the day’s earnings are tallied.",[16,41,42],{},"After an hour of observing and asking questions, we head to the plantation’s cabin for dinner while the pickers carry the day’s yield uphill to be de-pulped. Yesenia and Lupe, neither much over 100 pounds, strap several bags to their backs and haul them up slopes as steep as thirty degrees. The farm’s wet mill was built with money from the 2006 Cup of Excellence lot, which sold for $17 a pound—about fourteen times the world price at the time.",[16,44,45],{},"At the cabin’s dinner table, a group that had been very talkative on the ride out of the city falls silent before hot pupusas stuffed with very fresh cheese and served with warm tomato sauce. It is a delicious reminder that we are on the Salvadoran side of the border. Across the valley, the brass-colored lights of Ocotepeque on the Honduran side brighten in the twilight. Once the meal has been heartily eaten, everyone praises cook Nena Hernandez, a shy young woman whose only flourish is the highlights in her hair. Perhaps it takes a quiet, deliberate, task-driven person to assemble such a well-executed meal from scratch. Those same qualities may explain why Isabel calls Nena a capable manager of the finca’s newest lot, El Pimiento.",[16,47,48],{},[25,49],{"alt":50,"height":28,"src":51,"width":30},"Isabel Ticas with El Pimiento's manager Nena Hernandez.","\u002Fuploads\u002Fa3f182b959df0b3d46ac.webp",[16,53,54],{},[34,55,56],{},"Isabel Ticas with El Pimiento’s manager Nena Hernandez.",[16,58,59],{},"In 2010, Sergio handed over a forest-covered tract to Monika Larde—Isabel’s German-born mother—to design several acres of coffee production. In earlier years Monika had attended seminars offered by the Salvadoran Coffee Council and the agricultural think tank PROCAFE. While drafting plans for the new lot, she worked closely with Nena and the farm workers. Although the designs for El Pimiento predate the coffee leaf rust epidemic now damaging the region, the small lot could become a testing ground for the kind of creative agricultural practices needed to get through the ongoing crisis.",[16,61,62],{},"The next morning at breakfast, we discuss the state of specialty coffee in El Salvador. The Salvadoran Coffee Council reported that exports in December 2013 fell forty-four percent compared with December 2012. The decline is on pace to exceed the council’s summertime forecast of a thirty-six percent drop for the whole 2013–2014 season. Rust is cutting the Salvadoran specialty crop in half, Sergio says, in line with the rest of Central America. Specialty farmers are weighing whether to use chemicals against the leaf fungus. Some world-renowned growers in El Salvador are giving up organic certification in the interest of survival.",[64,65,66],"blockquote",{},[16,67,68],{},"“In the beginning,” Nena recalls, “the men would say, ‘No, Nena cannot do it.’ I told them, ‘No, I can do it.’”",[16,70,71],{},"Leaf rust, called la roya here, is an unpredictable beast, and its spread has been blamed on everything from wind to insufficient pruning to workers’ clothing. Finca Los Planes grows coffee at 5,000–5,500 feet, an altitude once thought to be safe from rust because of its high, dry air. Recent seasons of prolonged rain and higher temperatures have changed that perception. Isabel remembers the recent infection of Cerro Los Tamales, the farm’s highest lot. “One week the trees were healthy, and the next there was roya,” she says, sounding unfazed.",[16,73,74],{},"Small producers get little help from a government in which they hold scant power. By November 2012, the Coffee Farmer’s Association of El Salvador’s shares in the national bank had slipped below two percent—a steep fall from its position as primary shareholder through much of the twentieth century. Sergio is the association’s newly elected president and has been tasked with giving his colleagues a stronger voice nationally. This year he began accompanying a government official to the San Miguel region to survey farms damaged by the late-December eruption of Chaparrastique, a volcano in the east. Most of the crop had already been harvested, but given the spread of rust fungus, another natural disaster will only deepen the country’s production troubles.",[16,76,68],{},[16,78,79],{},"Sergio’s own farm grows pacamara, bourbon, and yellow caturra, all capable of yielding as much as 500 pounds per acre, according to PROCAFE. (That figure assumes ideal growing conditions, healthy trees, and proper care.) At present, rust has El Salvador looking at 165 pounds per acre. Los Planes expects only 4,000 pounds across thirty-five acres. That does not count any possible contribution from the fledgling El Pimiento, from which Nena hopes to collect about 500 pounds before harvest ends.",[16,81,82],{},"Nena holds no financial stake in the experimental lot; even so, her income, and that of her crew, will rise with the yield each harvest. From the start Monika insisted El Pimiento be a job for women so they could gain that economic advantage. She also saw the micro-lot as “a garden requiring attention to detail.” Whether or not women are more meticulous than men is beside the point—Nena’s crew is proving its coffee-growing ability several times over.",[16,84,85],{},"Only three years old, the cypress-shaded forest lot is coming into production, and reaching this point has indeed demanded special care. The land itself is no easy proposition. Much of Finca Los Planes sits on clay soil, and El Pimiento’s area is full of stones. To give the seedlings room and enough space for roots, the women had to dig out two-foot cubes of earth for each tree and replace them with black soil and compost.",[16,87,88],{},"El Pimiento uses a distinctive growing method that originated in Guatemala and spread across Central America. Nena and her crew tie the tops of two-year-old coffee trees to stakes anchored in the ground, tilting the stalks to forty-five degrees and prompting upward shoots that will bear fruit for two seasons each. Each plant’s base stands at least nine feet from the next, leaving room to spread. As they near maturity the trees grow nearly parallel to the ground, much like grapevines. The look gives the method its name: agobia parras, burdened vines. The result is more cherries and more nutrients left in the soil.",[16,90,91],{},[25,92],{"alt":93,"height":28,"src":94,"width":30},"Coffee trees tied down in the agobio parra style.","\u002Fuploads\u002F2d30b71baddc36ad4b1a.webp",[16,96,97],{},[34,98,93],{},[16,100,101],{},"“Our parents and grandparents used this parra system because it gave good harvests,” Sergio says. He is fond of this kind of wisdom handed down through generations. Finca Los Planes, for instance, has a meter to confirm the coffee reaches the desired moisture level, yet Sergio can give an equally accurate reading by cracking a bean between his molars—a trick he enjoys demonstrating. At the same time, the farm has benefited from the global exchange of agricultural knowledge. Isabel says they plan to build more of the raised drying beds that became popular in Africa. Facing the most serious threat in years, a blend of this ancestral ingenuity with the best practices developed across the industry could be what allows El Salvador’s relatively young specialty crop to survive. Nena and her crew are running experiments of their own. Right now the women are pruning all shoots except the three strongest, bending one toward the ground. “Right now it seems OK,” Nena says. “We will have to see in the future.”",[16,103,104],{},"Walking through the lot, Jeff notices that El Pimiento resembles land farmed by another Salvadoran contact. Abnormally dense shade, usually considered an obstacle to growth, has helped circumvent the rust problem in the heavily affected Santa Ana region sixty miles to the west. Nena hopes for a similar effect.",[16,106,107],{},"Sergio was the first grower in his region to seek a distinction from conventional coffee. His labor practices are progressive as well. Pickers earn a minimum of $7.50 a day throughout the season, with the chance to earn $10 on heavy picking days. On average, the wage works out to double what most workers in the region receive. With decent pay for a skilled labor force, Sergio aims to improve performance, holding off fungus through careful monitoring and preventive practices. A handful of staff are employed year-round to prune trees and prepare for the next season’s harvest.",[16,109,110],{},[25,111],{"alt":112,"height":28,"src":113,"width":30},"Jeff Taylor from PT's Coffee Roasting gets close to a dry processed coffee at Finca Los Planes.","\u002Fuploads\u002Fcfe0878247e030cc8c8e.webp",[16,115,116],{},[34,117,118],{},"Jeff Taylor from PT’s Coffee Roasting gets close to a dry processed coffee at Finca Los Planes.",[16,120,121],{},"Back at the drying patio, Jeff and Isabel are excited about the idea of cupping next year with field workers like Nena and Yesenia. Including managers and farm owners has become standard practice in direct trade. Just as a culture of precision took hold among baristas on the consumer end, bringing in the pickers may be the next logical step toward a well-educated supply chain.",[16,123,124],{},"When we return to the cabin for dinner, Jeff scrolls through his phone and passes along regards to Nena from his wife Maritza. On past visits Maritza, a Colombian and former Q Grader, had shared some basic coffee-quality knowledge with the young Salvadoran. Recalling their informal training sessions, Nena says she wants to keep learning beyond what she knows from the fields. “I like the whole process of coffee,” she says as the beginnings of a smile emerge on an otherwise stoic face.",[16,126,127],{},"Should El Pimiento’s lot produce enough coffee for export, Jeff urges Nena to reinvest the money in the land, much as Sergio allocated the Cup of Excellence profits. Nena agrees that is a good idea, hoping to “continue with the legacy.” Someday she hopes to own land and give her son a quality education—one with computers, a convenience that was not readily available in her own youth.",[16,129,130],{},"On the last morning of our stay, Nena makes one more perfect meal. Sergio and Isabel kindly drive us down to the border, where we will catch a bus to San Pedro Sula. Jeff is headed to Guatemala, but before leaving he lays claim to the five bags expected from El Pimiento this season. It is a modest purchase, perhaps not worth the trouble for a direct-trade buyer who sources from more than fifteen mid-sized farms in Central and South America. Still, it feels like a vote of confidence in El Pimiento—a small plot poised to carry more than its own weight through a turbulent time.",[16,132,133],{},[34,134,135],{},"—Photographs by Nate Robinson. See his photographs at By The Robinsons.",{"title":137,"searchDepth":138,"depth":138,"links":139},"",2,[],null,{"slug":142,"name":143,"path":144},"central-america","Central & North America",[145,148,151],{"slug":146,"name":147},"coffee-tea","Coffee & Tea",{"slug":149,"name":150},"coffee-origins","Coffee Origins",{"slug":142,"name":143},[146,149,142],52474,{"src":155,"srcset":156,"width":157,"height":158,"alt":159},"\u002Fuploads\u002F1d7d6716443bda40301b.webp","\u002Fuploads\u002Fc66e97ccf3bb78822b92.webp 400w, \u002Fuploads\u002F3177a2550b7c44861b79.webp 800w, \u002Fuploads\u002F1d7d6716443bda40301b.webp 960w",960,450,"Experiments with Tradition","On a hillside farm split by the El Salvador–Honduras frontier, a family, a roaster, and an all-woman crew try to outlast coffee leaf rust with old techniques and new ones.","md",false,"en",{},true,"\u002Fuploads\u002F4cd0f103c4e999efe730.jpg","\u002Fplatform\u002Fitems\u002F52474","2026-09-09T10:17:20.000Z",9,[171,180,188,196],{"url":172,"title":173,"cover":174},"\u002Fcoffee-around-world\u002Fstepping-up-the-conversation","Bridging the Gap Between Coffee's Supply Chain and the Cup",{"src":175,"srcset":176,"width":177,"height":178,"alt":179},"\u002Fuploads\u002F22d99850b3d906036b0b.webp","\u002Fuploads\u002F5c95aed85e9f082bf161.webp 400w, \u002Fuploads\u002F22d99850b3d906036b0b.webp 800w",800,532,"Stepping Up the Conversation",{"url":181,"title":182,"cover":183},"\u002Froasteries\u002Fcopenhagen-coffee-collective","How a Copenhagen Roaster Flipped the Direct Trade Script",{"src":184,"srcset":185,"width":177,"height":186,"alt":187},"\u002Fuploads\u002Ff298545f4cd4a7e86650.webp","\u002Fuploads\u002F4a690224df3527ce5b9f.webp 400w, \u002Fuploads\u002Ff298545f4cd4a7e86650.webp 800w",454,"The Coffee Collective: Copenhagen",{"url":189,"title":190,"cover":191},"\u002Fcentral-america\u002Fpuerto-ricos-coffee-revival","Rebuilding Puerto Rico's Coffee Identity from the Ground Up",{"src":192,"srcset":193,"width":177,"height":194,"alt":195},"\u002Fuploads\u002F4b4bcdbee6107802690a.webp","\u002Fuploads\u002F7c9dc9f94500cb8f8a6f.webp 400w, \u002Fuploads\u002F4b4bcdbee6107802690a.webp 800w",600,"Puerto Rico’s Coffee Revival",{"url":197,"title":198,"cover":199},"\u002Fcentral-america\u002Ftransforming-the-mountaintop","From Pasture to Prosperity: How Two Americans and a Mountain Community Built a Coffee Farm Together",{"src":200,"srcset":201,"width":177,"height":186,"alt":202},"\u002Fuploads\u002Fc4a5acecb17dd35e5356.webp","\u002Fuploads\u002Ff03ea517b7773d77aa98.webp 400w, \u002Fuploads\u002Fc4a5acecb17dd35e5356.webp 800w","Nov-2013-Geisha-Nursery",{"title":5,"description":160},[205],{"url":206,"title":159,"publisher":207},"https:\u002F\u002Ffreshcup.com\u002Fexperiments-with-tradition\u002F","Fresh Cup","platform\u002Fitems\u002F52474",[210,211],"coffee","origin",[213,215],{"slug":210,"name":214},"Coffee",{"slug":211,"name":216},"Origin",[],"article","\u002Fcentral-america\u002Fexperiments-with-tradition","x-zGN2b7sNU7RLF-mpkjJvHT1sWVd8YhDQ2m0qcXTiM",{"id":222,"categories":223,"extension":582,"meta":583,"pageSize":496,"rootCategory":146,"site":584,"stem":587,"tags":588,"total":225,"__hash__":670},"platformSite\u002Fplatform\u002Fsite.json",{"coffee-tea":224,"coffee-shops":239,"cafe-openings":250,"cafe-design":259,"cafe-profiles":268,"cafe-business":277,"cafe-operations":288,"cafe-staffing":297,"cafe-marketing":306,"baristas":315,"barista-competitions":325,"barista-skills":333,"roasting":341,"roasteries":353,"roasting-craft":362,"roasting-equipment":371,"coffee-origins":379,"central-america":389,"south-america":397,"africa":406,"asia-pacific":415,"coffee-sustainability":424,"farmers-labor":435,"climate-environment":443,"coffee-prices-trade":451,"brewing":459,"brewing-methods":469,"coffee-drinks":478,"coffee-science":486,"coffee-culture":494,"opinion":506,"coffee-history":514,"coffee-around-world":522,"books-media":530,"coffee-industry":538,"company-news":550,"coffee-chains":558,"coffee-events":566,"industry-people":574},{"slug":146,"name":147,"description":140,"count":225,"url":226,"pages":227,"parent":140,"children":228,"path":237},274,"\u002Fcoffee-tea",14,[229,230,231,232,149,233,234,235,236],"coffee-shops","cafe-business","baristas","roasting","coffee-sustainability","brewing","coffee-culture","coffee-industry",[238],{"slug":146,"name":147},{"slug":229,"name":240,"description":140,"count":241,"url":242,"pages":138,"parent":146,"children":243,"path":247},"Coffee Shops",24,"\u002Fcoffee-shops",[244,245,246],"cafe-openings","cafe-design","cafe-profiles",[248,249],{"slug":146,"name":147},{"slug":229,"name":240},{"slug":244,"name":251,"description":140,"count":252,"url":253,"pages":252,"parent":229,"children":254,"path":255},"Openings & Closures",1,"\u002Fcafe-openings",[],[256,257,258],{"slug":146,"name":147},{"slug":229,"name":240},{"slug":244,"name":251},{"slug":245,"name":260,"description":140,"count":261,"url":262,"pages":252,"parent":229,"children":263,"path":264},"Cafe Design",5,"\u002Fcafe-design",[],[265,266,267],{"slug":146,"name":147},{"slug":229,"name":240},{"slug":245,"name":260},{"slug":246,"name":269,"description":140,"count":270,"url":271,"pages":252,"parent":229,"children":272,"path":273},"Cafe Profiles",18,"\u002Fcafe-profiles",[],[274,275,276],{"slug":146,"name":147},{"slug":229,"name":240},{"slug":246,"name":269},{"slug":230,"name":278,"description":140,"count":279,"url":280,"pages":138,"parent":146,"children":281,"path":285},"Café Business",38,"\u002Fcafe-business",[282,283,284],"cafe-operations","cafe-staffing","cafe-marketing",[286,287],{"slug":146,"name":147},{"slug":230,"name":278},{"slug":282,"name":289,"description":140,"count":290,"url":291,"pages":252,"parent":230,"children":292,"path":293},"Operations & Menus",15,"\u002Fcafe-operations",[],[294,295,296],{"slug":146,"name":147},{"slug":230,"name":278},{"slug":282,"name":289},{"slug":283,"name":298,"description":140,"count":299,"url":300,"pages":252,"parent":230,"children":301,"path":302},"Staffing & Labor",12,"\u002Fcafe-staffing",[],[303,304,305],{"slug":146,"name":147},{"slug":230,"name":278},{"slug":283,"name":298},{"slug":284,"name":307,"description":140,"count":308,"url":309,"pages":252,"parent":230,"children":310,"path":311},"Marketing & Branding",11,"\u002Fcafe-marketing",[],[312,313,314],{"slug":146,"name":147},{"slug":230,"name":278},{"slug":284,"name":307},{"slug":231,"name":316,"description":140,"count":317,"url":318,"pages":138,"parent":146,"children":319,"path":322},"Baristas",34,"\u002Fbaristas",[320,321],"barista-competitions","barista-skills",[323,324],{"slug":146,"name":147},{"slug":231,"name":316},{"slug":320,"name":326,"description":140,"count":290,"url":327,"pages":252,"parent":231,"children":328,"path":329},"Coffee Competitions","\u002Fbarista-competitions",[],[330,331,332],{"slug":146,"name":147},{"slug":231,"name":316},{"slug":320,"name":326},{"slug":321,"name":334,"description":140,"count":270,"url":335,"pages":252,"parent":231,"children":336,"path":337},"Skills & Education","\u002Fbarista-skills",[],[338,339,340],{"slug":146,"name":147},{"slug":231,"name":316},{"slug":321,"name":334},{"slug":232,"name":342,"description":140,"count":343,"url":344,"pages":345,"parent":146,"children":346,"path":350},"Roasting",48,"\u002Froasting",3,[347,348,349],"roasteries","roasting-craft","roasting-equipment",[351,352],{"slug":146,"name":147},{"slug":232,"name":342},{"slug":347,"name":354,"description":140,"count":355,"url":356,"pages":138,"parent":232,"children":357,"path":358},"Roasteries",29,"\u002Froasteries",[],[359,360,361],{"slug":146,"name":147},{"slug":232,"name":342},{"slug":347,"name":354},{"slug":348,"name":363,"description":140,"count":364,"url":365,"pages":252,"parent":232,"children":366,"path":367},"Roasting Craft",13,"\u002Froasting-craft",[],[368,369,370],{"slug":146,"name":147},{"slug":232,"name":342},{"slug":348,"name":363},{"slug":349,"name":372,"description":140,"count":261,"url":373,"pages":252,"parent":232,"children":374,"path":375},"Roasting Equipment","\u002Froasting-equipment",[],[376,377,378],{"slug":146,"name":147},{"slug":232,"name":342},{"slug":349,"name":372},{"slug":149,"name":150,"description":140,"count":380,"url":381,"pages":138,"parent":146,"children":382,"path":386},32,"\u002Fcoffee-origins",[142,383,384,385],"south-america","africa","asia-pacific",[387,388],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":142,"name":143,"description":140,"count":390,"url":391,"pages":252,"parent":149,"children":392,"path":393},8,"\u002Fcentral-america",[],[394,395,396],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":142,"name":143},{"slug":383,"name":398,"description":140,"count":399,"url":400,"pages":252,"parent":149,"children":401,"path":402},"South America",7,"\u002Fsouth-america",[],[403,404,405],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":383,"name":398},{"slug":384,"name":407,"description":140,"count":408,"url":409,"pages":252,"parent":149,"children":410,"path":411},"Africa",6,"\u002Fafrica",[],[412,413,414],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":384,"name":407},{"slug":385,"name":416,"description":140,"count":417,"url":418,"pages":252,"parent":149,"children":419,"path":420},"Asia-Pacific",10,"\u002Fasia-pacific",[],[421,422,423],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":385,"name":416},{"slug":233,"name":425,"description":140,"count":426,"url":427,"pages":138,"parent":146,"children":428,"path":432},"Sustainability & Trade",33,"\u002Fcoffee-sustainability",[429,430,431],"farmers-labor","climate-environment","coffee-prices-trade",[433,434],{"slug":146,"name":147},{"slug":233,"name":425},{"slug":429,"name":436,"description":140,"count":417,"url":437,"pages":252,"parent":233,"children":438,"path":439},"Farmers, Labor & Equity","\u002Ffarmers-labor",[],[440,441,442],{"slug":146,"name":147},{"slug":233,"name":425},{"slug":429,"name":436},{"slug":430,"name":444,"description":140,"count":364,"url":445,"pages":252,"parent":233,"children":446,"path":447},"Climate & Environment","\u002Fclimate-environment",[],[448,449,450],{"slug":146,"name":147},{"slug":233,"name":425},{"slug":430,"name":444},{"slug":431,"name":452,"description":140,"count":417,"url":453,"pages":252,"parent":233,"children":454,"path":455},"Prices & Trade","\u002Fcoffee-prices-trade",[],[456,457,458],{"slug":146,"name":147},{"slug":233,"name":425},{"slug":431,"name":452},{"slug":234,"name":460,"description":140,"count":241,"url":461,"pages":138,"parent":146,"children":462,"path":466},"Brewing & Knowledge","\u002Fbrewing",[463,464,465],"brewing-methods","coffee-drinks","coffee-science",[467,468],{"slug":146,"name":147},{"slug":234,"name":460},{"slug":463,"name":470,"description":140,"count":471,"url":472,"pages":252,"parent":234,"children":473,"path":474},"Brewing Methods",4,"\u002Fbrewing-methods",[],[475,476,477],{"slug":146,"name":147},{"slug":234,"name":460},{"slug":463,"name":470},{"slug":464,"name":479,"description":140,"count":308,"url":480,"pages":252,"parent":234,"children":481,"path":482},"Coffee Drinks & Food","\u002Fcoffee-drinks",[],[483,484,485],{"slug":146,"name":147},{"slug":234,"name":460},{"slug":464,"name":479},{"slug":465,"name":487,"description":140,"count":169,"url":488,"pages":252,"parent":234,"children":489,"path":490},"Coffee Science","\u002Fcoffee-science",[],[491,492,493],{"slug":146,"name":147},{"slug":234,"name":460},{"slug":465,"name":487},{"slug":235,"name":495,"description":140,"count":496,"url":497,"pages":252,"parent":146,"children":498,"path":503},"Culture & Opinion",20,"\u002Fcoffee-culture",[499,500,501,502],"opinion","coffee-history","coffee-around-world","books-media",[504,505],{"slug":146,"name":147},{"slug":235,"name":495},{"slug":499,"name":507,"description":140,"count":471,"url":508,"pages":252,"parent":235,"children":509,"path":510},"Opinion","\u002Fopinion",[],[511,512,513],{"slug":146,"name":147},{"slug":235,"name":495},{"slug":499,"name":507},{"slug":500,"name":515,"description":140,"count":138,"url":516,"pages":252,"parent":235,"children":517,"path":518},"Coffee History","\u002Fcoffee-history",[],[519,520,521],{"slug":146,"name":147},{"slug":235,"name":495},{"slug":500,"name":515},{"slug":501,"name":523,"description":140,"count":390,"url":524,"pages":252,"parent":235,"children":525,"path":526},"Coffee Around the World","\u002Fcoffee-around-world",[],[527,528,529],{"slug":146,"name":147},{"slug":235,"name":495},{"slug":501,"name":523},{"slug":502,"name":531,"description":140,"count":408,"url":532,"pages":252,"parent":235,"children":533,"path":534},"Books, Media & Art","\u002Fbooks-media",[],[535,536,537],{"slug":146,"name":147},{"slug":235,"name":495},{"slug":502,"name":531},{"slug":236,"name":539,"description":140,"count":540,"url":541,"pages":138,"parent":146,"children":542,"path":547},"Industry News",21,"\u002Fcoffee-industry",[543,544,545,546],"company-news","coffee-chains","coffee-events","industry-people",[548,549],{"slug":146,"name":147},{"slug":236,"name":539},{"slug":543,"name":551,"description":140,"count":138,"url":552,"pages":252,"parent":236,"children":553,"path":554},"Company News","\u002Fcompany-news",[],[555,556,557],{"slug":146,"name":147},{"slug":236,"name":539},{"slug":543,"name":551},{"slug":544,"name":559,"description":140,"count":138,"url":560,"pages":252,"parent":236,"children":561,"path":562},"Coffee Chains","\u002Fcoffee-chains",[],[563,564,565],{"slug":146,"name":147},{"slug":236,"name":539},{"slug":544,"name":559},{"slug":545,"name":567,"description":140,"count":417,"url":568,"pages":252,"parent":236,"children":569,"path":570},"Events & Trade Shows","\u002Fcoffee-events",[],[571,572,573],{"slug":146,"name":147},{"slug":236,"name":539},{"slug":545,"name":567},{"slug":546,"name":575,"description":140,"count":408,"url":576,"pages":252,"parent":236,"children":577,"path":578},"People","\u002Findustry-people",[],[579,580,581],{"slug":146,"name":147},{"slug":236,"name":539},{"slug":546,"name":575},"json",{},{"slug":585,"name":586,"domain":586,"language":163},"coffeelocalnews-com","coffeelocalnews.com","platform\u002Fsite",[589,592,595,600,605,607,612,616,618,622,624,628,632,636,640,643,647,651,655,659,662,666],{"slug":210,"name":214,"description":140,"count":590,"url":591,"pages":399},136,"\u002Ftags\u002Fcoffee",{"slug":229,"name":240,"description":140,"count":593,"url":594,"pages":471},77,"\u002Ftags\u002Fcoffee-shops",{"slug":596,"name":597,"description":140,"count":598,"url":599,"pages":345},"coffee-roasting","Coffee Roasting",58,"\u002Ftags\u002Fcoffee-roasting",{"slug":601,"name":602,"description":140,"count":603,"url":604,"pages":138},"barista","Barista",28,"\u002Ftags\u002Fbarista",{"slug":211,"name":216,"description":140,"count":496,"url":606,"pages":252},"\u002Ftags\u002Forigin",{"slug":608,"name":609,"description":140,"count":610,"url":611,"pages":252},"coffee-news","coffee news",17,"\u002Ftags\u002Fcoffee-news",{"slug":230,"name":613,"description":140,"count":614,"url":615,"pages":252},"Cafe Business",16,"\u002Ftags\u002Fcafe-business",{"slug":149,"name":150,"description":140,"count":227,"url":617,"pages":252},"\u002Ftags\u002Fcoffee-origins",{"slug":619,"name":620,"description":140,"count":308,"url":621,"pages":252},"places-and-culture","Places and Culture","\u002Ftags\u002Fplaces-and-culture",{"slug":232,"name":342,"description":140,"count":308,"url":623,"pages":252},"\u002Ftags\u002Froasting",{"slug":625,"name":626,"description":140,"count":390,"url":627,"pages":252},"education","Education","\u002Ftags\u002Feducation",{"slug":629,"name":630,"description":140,"count":390,"url":631,"pages":252},"specialty-coffee","specialty coffee","\u002Ftags\u002Fspecialty-coffee",{"slug":633,"name":634,"description":140,"count":399,"url":635,"pages":252},"tea","Tea","\u002Ftags\u002Ftea",{"slug":637,"name":638,"description":140,"count":408,"url":639,"pages":252},"chicago","Chicago","\u002Ftags\u002Fchicago",{"slug":545,"name":641,"description":140,"count":408,"url":642,"pages":252},"coffee events","\u002Ftags\u002Fcoffee-events",{"slug":644,"name":645,"description":140,"count":408,"url":646,"pages":252},"new-york","New York","\u002Ftags\u002Fnew-york",{"slug":648,"name":649,"description":140,"count":408,"url":650,"pages":252},"roasters","Roasters","\u002Ftags\u002Froasters",{"slug":652,"name":653,"description":140,"count":261,"url":654,"pages":252},"colorado","Colorado","\u002Ftags\u002Fcolorado",{"slug":656,"name":657,"description":140,"count":261,"url":658,"pages":252},"industry-trends","Industry Trends","\u002Ftags\u002Findustry-trends",{"slug":660,"name":307,"description":140,"count":261,"url":661,"pages":252},"marketing-and-branding","\u002Ftags\u002Fmarketing-and-branding",{"slug":663,"name":664,"description":140,"count":261,"url":665,"pages":252},"sustainability","Sustainability","\u002Ftags\u002Fsustainability",{"slug":667,"name":668,"description":140,"count":261,"url":669,"pages":252},"the-coffee-almanac","The Coffee Almanac","\u002Ftags\u002Fthe-coffee-almanac","xTt_DFjKBK96fnTViZjyPPc8FRtu0K0d1NlWGA8D0uo",{"items":672,"total":355},[673,689,705,720],{"url":674,"title":675,"description":676,"cover":677,"publishedAt":683,"category":684},"\u002Fasia-pacific\u002Fyunnan-coffee","A Farmer's Legacy: The Rise of Yunnan Coffee","Hu XiXiang's journey from rubber and tea technician to coffee cooperative leader illustrates the perseverance and community focus driving Yunnan's coffee sector.",{"src":678,"srcset":679,"width":680,"height":681,"alt":682},"\u002Fuploads\u002Fb6fc8169e6c0aef0be78.webp","\u002Fuploads\u002Fc248faaeb9ceff0eed1a.webp 400w, \u002Fuploads\u002F624b429d6379b28b0aa3.webp 800w, \u002Fuploads\u002Fb6fc8169e6c0aef0be78.webp 1014w",1014,576,"Yunnan Coffee","2026-10-19T08:42:13.000Z",{"slug":385,"name":416,"path":685},[686,687,688],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":385,"name":416},{"url":690,"title":691,"description":692,"cover":693,"publishedAt":699,"category":700},"\u002Fsouth-america\u002Fhow-the-worlds-largest-rainforest-became-brazils-new-coffee-frontier","Rondônia’s Robusta Revolution: How Amazonian Coffee Grew Without Clearing Forest","In Brazil’s Rondônia state, public breeding programs, agroforestry and Indigenous-led quality projects turned canephora coffee into an economic engine while planted area shrank — a model that challenges assumptions about farming in the Amazon.",{"src":694,"srcset":695,"width":696,"height":697,"alt":698},"\u002Fuploads\u002F076160de0b8126a6a63a.webp","\u002Fuploads\u002F2ef2656158b7e7a0f6f5.webp 400w, \u002Fuploads\u002F4be7148dc7c78b01f74d.webp 800w, \u002Fuploads\u002F076160de0b8126a6a63a.webp 1037w",1037,646,"How the World’s Largest Rainforest Became Brazil’s New Coffee Frontier","2026-10-17T15:43:18.000Z",{"slug":383,"name":398,"path":701},[702,703,704],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":383,"name":398},{"url":706,"title":707,"description":708,"cover":709,"publishedAt":714,"category":715},"\u002Fsouth-america\u002Fon-the-shoulders-of-a-coffee-giant","Cultivating Specialty Coffee on Brazil's Industrial-Scale Legacy","FAL Coffee is blending high-tech farming and meticulous processing to draw nuanced flavors from Brazil's volume-driven coffee heartland.",{"src":710,"srcset":711,"width":712,"height":177,"alt":713},"\u002Fuploads\u002Fbfaf64b1c917ea192a51.webp","\u002Fuploads\u002Facff44880f3040d0f355.webp 400w, \u002Fuploads\u002Fb0a2e8e3be01ae0af26a.webp 800w, \u002Fuploads\u002Fbfaf64b1c917ea192a51.webp 1200w",1200,"On the Shoulders of a Coffee Giant","2026-10-17T10:42:55.000Z",{"slug":383,"name":398,"path":716},[717,718,719],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":383,"name":398},{"url":721,"title":722,"description":723,"cover":724,"publishedAt":730,"category":731},"\u002Fcentral-america\u002Fcosta-rica-part-3-innovating-together","How Collaboration and Experimentation Shape Costa Rica's Coffee Sector","Producers and buyers in Costa Rica are reshaping the coffee trade through joint problem-solving, new processing methods, and a shared drive to improve quality and returns.",{"src":725,"srcset":726,"width":727,"height":728,"alt":729},"\u002Fuploads\u002F26286ccf9994728727c7.webp","\u002Fuploads\u002F9c12d87be4adbfd79d8e.webp 400w, \u002Fuploads\u002F5841752575205052a680.webp 800w, \u002Fuploads\u002F26286ccf9994728727c7.webp 1015w",1015,575,"Costa Rica, Part 3: Innovating Together","2026-10-14T00:59:13.000Z",{"slug":142,"name":143,"path":732},[733,734,735],{"slug":146,"name":147},{"slug":149,"name":150},{"slug":142,"name":143},1792497128310]