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33 stories · Page 2 of 2
A new spreadsheet-based resource from a Portland roastery aims to help buyers and producers set green coffee prices rooted in actual production costs, not just quality scores.
Colorado roasteries Ozo, Huckleberry, and Queen City, together with Corvus, have each supported producer groups in Peru, Guatemala, and Rwanda through sales-driven fundraising, financing drying infrastructure and other farm-level improvements.
Free translation services aim to help farmers connect with consumers and share their stories.
Gregory Salmon and Kate Frost of Kin Coffee, a small roastery in Kent, have learned that sustainability demands constant tweaking—from glass jars to compostable mailer pouches—and they keep adjusting as better options emerge.
An Indianapolis roaster lets customers decide what to pay for out-of-spec coffees, with a floor price and a donation channel for unsold bags.
Panama's Ngöbe people work as seasonal coffee harvesters while also cultivating their own land, a duality that shapes labor and community in the comarca and beyond.
As erratic weather threatens the renowned muscatel character of Darjeeling tea, estate owners are testing irrigation, drought-tolerant clones, organic farming, and new processing techniques, though economic pressures and a lack of government aid complicate these efforts.
Research at two UK campus cafés suggests that simply making plant-based milk the standard, with dairy available on request, shifts customer habits and lowers the average carbon footprint per drink.
Cxffeeblack, the Memphis coffee and lifestyle brand, is collaborating with COMOCO Cotton on a limited-edition t-shirt that spotlights Black ownership, cultural restoration, and sustainable innovation.
Chad Trewick and Peter W. Roberts discuss how they protect data donors' identities, the feedback loop with contributors, and the road ahead for their pricing transparency tool.
A survey of 13 U.S. coffee roasters reveals the tough choices they're making—from shrinking margins to tweaking blends—as green coffee costs surge and sales slow. Most are absorbing losses rather than risk losing customers.
Fermentation-driven processing has captured the specialty coffee market's imagination, but for farmers the decision to adopt these methods carries financial and technical uncertainties that deserve closer scrutiny.
The appeal and the real-world difficulties of sourcing coffee directly from farms.
