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5 stories
Christophe Montagnon, scientific director at World Coffee Research, reflects on 2016 breakthroughs and outlines goals for 2017—from the International Multilocation Variety Trial to new arabusta breeding work.
Hu XiXiang's journey from rubber and tea technician to coffee cooperative leader illustrates the perseverance and community focus driving Yunnan's coffee sector.
A group of farms in northern Tanzania is joining forces to raise the profile of the country's coffee, long eclipsed by its East African neighbors. Through shared learning and a focus on quality, they aim to put Tanzania firmly on the specialty coffee map.
New packaging formats and ordering platforms are reshaping how smaller coffee roasting operations secure green coffee, with an emphasis on lower volumes, direct origin access, and simplified purchasing.
A Copenhagen roastery has turned the usual certification model on its head by setting standards for buyers rather than farmers, and its founders explain how that approach shapes sourcing and café culture.
