New Videos Available in our Coffee Profiles
Enjoy new video content within our offerings list featuring our Green Buying team discussing their approach to sourcing in nine different producing countries.
Common Sensory Errors – An Introduction
In sensory analysis, common physiological and psychological sensory errors should be accounted for when designing cupping protocols. Welcome to a new blog series by Ian Fretheim, Director of Sensory Analysis, diving into how we control for these common sensory errors.
Proudly Bringing You Bird Friendly Coffees
We’re excited to announce that Cafe Imports is now certified to sell Smithsonian Bird Friendly coffees, produced by farmers committed to conserving the habitats of around 200 species of migratory songbirds.
Introducing Community and Farm Select Coffees
Learn about our newly organized Offering List, including two new Select Coffee offerings.
Find Us in Barista Magazine: WCP Trip Recap
Eleven travelers met in the Bogota airport early on Monday, September 11th. Five were Cafe Imports staff. The other six represented Ruby Coffee Roasters, Jibbi.Littles Coffee Roasters, City Market Coffee Roasters, Patriot Coffee, and Salto Coffee. They met for a five-day sourcing tour designed to help roasters cultivate and sustain genuine buyer-farmer partnerships with producers and cooperatives participating in our Women Coffee Producer Program.
Cafe Imports is now B Corp Certified
Another step toward increasing the quality of life for all those involved in coffee. We proudly announce that Cafe Imports is now a certified B Corporation.
Introducing ed+u by Cafe Imports
A brand new coffee education platform offering classes developed for both students and trainers.
Podcast: Water in Food with Ian Fretheim
This past week our Director of Sensory Analysis, Ian Fretheim, joined Zachary Cartwright as a guest on his podcast “Water in Food.” The two dove into a discussion on the role water plays in specialty green coffee, exploring findings from our sensory team’s long-term study on water activity (Aw), talking about sensory science as it relates to coffee, and getting excited about the future of cupping with our new Coffee Rose.