How is a roaster or green-coffee buyer supposed to know what coffees are arriving when? With the first edition of the Cafe Imports Specialty-Coffee Harvest Chart, natch.

Cafe Imports Europe is sehr froh to remind our customers that they are welcome to order from our position in one of two European warehouses: Vollers U.K. located in Bury St Edmunds, or Schwarze & Consort in Hamburg, Germany.

There are hundreds of varieties with individual proper names planted all over the world, and many of them grow differently, look different, and certainly taste different from each other—but when you dig below the soil and research each plant’s roots, you’ll often find yourself tangled in a network of related, crossed, back-crossed, and derivative genetic lines that, well, often lead back to one or two or three main branches.

Humans love fermented foods so much you’d think we’d have pickled ourselves by now: We can’t seem to get enough bread, sauerkraut, wine, yogurt, cheese, chocolate, or, of course, coffee. Well, coffee’s not a fermented beverage per se, but fermentation does play a part in the creation of this drink we love, and since we are insatiably curious about every step in the process we have attempted to learn and absorb as much as we can about the importance and the impact of fermentation on coffee quality and flavor. Click here to read more about what we’ve discovered in our reading, research, and experience.

In response to many of the questions, concerns, and conversations happening in the global specialty-coffee community lately, we wanted to take a moment to share what we know and how we feel about the current state of the C Market.