Tags
14 stories
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.
A visit to a Nicaraguan coffee farm reveals how women pickers juggle demanding harvest work with childcare and household duties, often relying on each other for support.
A father's removal from the United States pushed his daughter into a role she had never planned on: running his Big Island coffee operation. Six years on, she has reshaped it and speaks openly about the immigrant workers who sustain American agriculture.
Long overlooked by roasters and importers, coffee from the Democratic Republic of Congo is gaining ground as both a standalone offering and a blending partner — though logistics and cost remain hurdles.
Interviews with Klasik Beans, Java Halu, and Tuang Coffee explore how Indonesian specialty coffee has evolved, and what inflation, rainfall, and supply-chain manipulation mean for the producers behind it.
Beyond the notorious pests, a range of animals and insects quietly support coffee production, from predatory wasps to pollinating bees and weed-eating amphibians.
From parched farms in India to unpredictable flowering in Peru, drought is stressing coffee plants, cutting yields, and altering bean quality. Producers are adapting with irrigation, agroforestry, and generational knowledge, but the challenges are mounting across the value chain.
A São Paulo family's decision to plant avocados alongside coffee led to better coffee quality, healthier soil, more wildlife, and a second income stream—though yields fell by nearly half.
A wave of homegrown roasters has shifted Indian coffee from a commodity to a craft, with cafes, home brewing, and farm-level experimentation reshaping consumption.
In El Salvador and Guatemala, coffee growers are opening their own cafes to serve coffee from nearby farms. These businesses shorten the usual long journey from producer to drinker and give local customers a closer look at how their coffee is made.
Robusta makes up about 70% of India's coffee crop and the country ranks fifth globally in production, yet its specialty coffee scene has long sidelined the bean. That is starting to shift, though resistance remains.
In Colombia’s coffee regions, producers are rethinking cultivation methods. Two growers describe how soil-focused practices brought changes to their farms and communities.
A small plot in São Paulo, run by a nearly century-old research institute, is testing coffee varieties and organic pest control in the heart of the city—offering clues for a warming climate.
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.
