Production & Trade
9 out of 10 coffee pickers in Colombia are Venezuelan, many of whom have crossed the border in recent years to escape domestic political and economic turmoil.
Costa Rican coffee farmers pioneered honey processing; then other origins soon followed.
Many of the world’s coffee origins import coffee to meet domestic demand – but a secret culture of smuggling has existed for decades.
When they arrive, the auditors not only ask probing questions, but feed the information back to the ones who have paid for the audit.
While 43% of US coffee consumers report drinking specialty coffee, it still remains a relatively small market compared to commodity coffees.
Sixty years of armed conflict uprooted many of Antioquia’s rural coffee farmers – now a new urban coffee-producing sector has emerged.
For many of the world’s producers, knowledge of what happens to their coffee ends long before it finds its way into a consumer’s cup.
High coffee prices fuel a thriving local economy – but market volatility can have disastrous consequences.
Gender inequality is rife on coffee farms. But it can learn from the shea butter industry.
Exploring why specialty coffee's marketing efforts need to move beyond the narrative of impoverished farmers.
For many, sourcing coffee from organic farms is non-negotiable – but why are there still detractors?
Women contribute around 70% of the global coffee production workforce – but less than a third of farms are female-led.
Between 2008 and 2011, a coffee leaf rust outbreak ravaged production in Colombia – were pyramid schemes responsible?
In Colombia, the percentage of coffee producers who receive a sustainable income is low – by some estimates less than 40%.
Direct trade is one of the most effective ways of creating a more equitable system in the coffee supply chain.
Initiatives such as Toma Café have helped boost Colombians' interest in specialty coffee – but does it make economical sense for farmers?
Forest Coffee in Colombia is experimenting with a new processing technique that uses no water and can increase cup scores.
With the help of government and private company initiatives, Ugandan coffee is closing in on the likes of Ethiopia and Rwanda.
With less than a decade to go until 2030, many fear coffee businesses have not done enough to sufficiently cut carbon emissions.
Today, experimental processing is used not only for exotic varieties, but also traditional ones, where it is used to diversify characteristics and add value. But is it accessible to all farmers?
