Origin & Trade

From updated growing standards to experiential cafes, a new generation of growers, roasters, and consumers is redefining what Indian coffee can be.

Policy around coffee tariffs keeps changing, leaving U.S. roasters in limbo. We spoke with 11 roasters to learn how the uncertainty is reshaping their businesses.

Coffee wilt disease once wreaked havoc on Africa’s robusta farms. Today, the disease is mostly forgotten—but its lessons must be remembered.

Only 1–5% of the original coffee cherry ends up in your cup—but it doesn’t have to be that way. Here’s how the coffee industry can move beyond the bean.

Upcycling cascara, the skin of the coffee fruit, can supposedly help coffee farmers reduce waste and make money. But successful cascara production requires strong local infrastructure—and a market that values circularity.

Marianella Baez Jost, founder of Costa Rican coffee farm Café Con Amor, gets real about coffee production costs, how farmers have been in crisis for decades, and what conscious consumers can do about it.

Darjeeling, known for its eponymous black tea, is facing erratic weather patterns that have reduced yields and severely impacted quality.

Microfinance programs offer women smallholders financial education and access to credit. One program is showing how it can support economic resilience as demographic and climate change make coffee production more risky.

Historically, coffee traveled from producing countries in the Global South to consuming countries in the Global North. But increasingly, coffee producers are opening cafes that prioritize their own communities—and changing the wider coffee industry…

Four farmers in Central America tackle the realities of climate change head-on, challenging antiquated ideas about coffee and inspiring a wave of sustainable farming practices.