Places and Culture

In a volatile economy, businesses are diversifying revenue to stay sustainable. Some hospitality operators say that means staying open all day—from morning coffee through happy hour and dinner.

A new home for the Memphis coffee company roots it in the local community, backed by an equity crowdfunding campaign that gives its community a literal sense of ownership.

Coffee consumption in most African countries has traditionally been associated with luxury, but South Africa’s low-cost Xpresso chain promises to make coffee affordable to all.

Coffee consulting has exploded in the last few years. This piece explores why, and what the shift reveals about the wider coffee industry.

Hailing from the Amazonian Rondônia state, Celesty has seen deforestation impact her region up close—all while demand has grown. But she believes that coffee can also be a powerful tool of reforestation.

Jack Simpson of Australia was just crowned the 25th winner of the prestigious coffee competition. The occasion is a good opportunity to look back at the WBC’s history—and consider its evolution.

In recent years, a number of luxury hotels have revamped their coffee programs. The result has been a better experience for guests—and a new way to stand out from the competition.

Powered by a wave of community-focused cafes and an independent festival, Valencia is carving out a distinct space within Spain’s specialty coffee culture.

Chen Zhuohao and Georgius “Odi” Teja share how mentorship, cultural pride, and regional momentum shaped their paths to the podium.

Following the victories of Charles Boyenval and Chatchalerm “Boss” Lertanekwattana, we speak with both champions to learn what their wins say about tradition, innovation, and coffee’s evolving global map.