Löfbergs sustainability report 2025 details support for 195,000 farmers and fossil-free sea freight, but how far can these measures counter climate risks?
Löfbergs sustainability report 2025: farmer and emissions impact Read More »
B Corp Coffee Coalition launches with seven global members to tackle coffee sustainability. How will its working groups shape the value chain?
B Corp Coffee Coalition Unites Seven Global Roasters Read More »
Coffee fertilizer prices are surging after the Iran war, with ICO already reporting higher global coffee prices. How exposed are Brazil and Colombia?
Coffee flavor reveals its true origin through three measurable scoring dimensions—acidity intensity, fruit-forward clarity, and mouthfeel smoothness—that separate fermentation-driven complexity from added compounds. Anaerobic fermentation builds layered, evolving profiles across all three dimensions, while artificial flavoring delivers single-note predictability. We use this rubric to give you a reliable, criteria-based method for identifying exactly what’s in your cup.
Anaerobic vs. Infused Coffee: How to Spot the Real Flavor Difference Read More »
India coffee exports 2026 jumped 26.6% on robusta and instant shipments while arabica plunged and West Asia trade faces Hormuz risks.
India coffee exports 2026 surge on robusta, instant Read More »
Anaerobic coffee demands a fundamentally different brewing approach because its sealed-fermentation process produces highly porous beans that release soluble acids and volatile compounds faster than any conventional roast. We control this accelerated extraction through a cold-bloom pre-infusion, a coarser grind size, low-temperature water, and a disciplined pulse-pour schedule that together preserve the process’s signature fruit aromas.
Lavazza CEO Antonio Baravalle outlines a Lavazza global expansion plan targeting €5B revenue, doubling US sales by 2029, and growing China café outlets. Full details inside.
Lavazza Global Expansion Targets US and China Growth Read More »
Uganda’s March 2026 coffee exports grew 3% while average prices slipped to $4.31/kg, raising questions for global buyers as supply surges.
Uganda coffee exports rise as prices fall March 2026 Read More »
Coffee processing method determines every sensory outcome in your cup—acidity sharpness, body weight, and batch-to-batch stability—before brewing even begins. Anaerobic fermentation locks beans in oxygen-free tanks, concentrating lactic acids and syrupy body, while traditional aerobic methods produce cleaner, more predictable flavor profiles. We use five criteria—acidity, body, stability, extraction difficulty, and price premium—to show exactly where each method wins.
Anaerobic vs. Traditional Coffee Processing: What the Real Differences Mean for Your Cup Read More »
The EU has proposed adding soluble coffee to EUDR scope while slashing compliance costs by 75%. Here’s what the May 2026 changes mean for global operators.
EUDR Adds Soluble Coffee, Cuts Compliance Costs 75% Read More »
FAO, Mars, ofi, GIZ and Lindt are all running active programs in Ecuador targeting deforestation-free coffee and cocoa. See what the data shows about farmer income and yields.
Ecuador Becomes Hub for Deforestation-Free Coffee & Cocoa Read More »
A coffee grind size chart maps grind size categories — from extra-fine espresso particles at 100–300 microns to coarse French press grounds at 700–1,000 microns — directly to brewing methods through the surface-area principle. We use this micron-to-method relationship as a calibration baseline, but burr grinder uniformity and co-dominant brewing variables determine whether that baseline actually delivers repeatable extraction.
