Recent Articles

Scientists from the Kunming Institute of Botany isolated more than 650 fungal strains from five arabica cultivars grown in Yunnan—and found one that can improve coffee quality.

How Michael Vaclav built an established, six-location coffee brand to be more timeless than trendy, relationship-forward by design, and approachable to all.

Brazil’s coffee harvest is in full swing. Analysts predict a record crop, with estimates ranging from 66 million 60kg bags to more than 75 million bags.

Could a fungus prove the key to improving coffee quality? Plus, Brazil’s harvest is in full swing, but farmers are reluctant to sell their coffee.

The United States Barista Championship took place last weekend in Denver, Colorado. It was a stacked lineup: Eight of the competitors had competed in previous finals.

Specialty coffee’s explosive growth has forced a reckoning between authenticity and scale. Some brands are proving they can honor core values while also reaching new markets.

A new machine from Lavazza uses plastic-free tabs to make coffee. But is the machine actually more sustainable if you have to buy a new machine to use the tabs?

Using tech tools doesn’t always equal growth or greater efficiency. Mnemonic in San Diego makes the case for cutting back and investing in the customer experience instead.

Last week, Fairtrade International launched a tool called Plot Insights that aims to help its members manage, analyze, and share geolocation data.

Greenhouse coffee is harder to grow than you think. Plus, coffee pods become more sustainable, but you need to buy a new machine to use them.