FUDAM: An Association Founded on Sustainability

A group of seven producers formed FUDAM in 2000 to protect and spread environmentally conscious farming. Learn more about the association’s history and work with two new videos interviewing founding member Raquel Lasso Muñoz.

Common Sensory Errors – Adaptation

In sensory analysis, common physiological and psychological sensory errors should be accounted for when designing cupping protocols. Ian Fretheim, Director of Sensory Analysis, is diving into the research around these common sensory errors and explaining how we can control for them. Check out the second article of the series here.

Echoes of Coffee: Alto San Juan Micromill

In this episode of Echoes of Coffee, we journey into the world of Diego Abarca Quiros, a passionate fourth-generation coffee farmer, and his extraordinary work at the Alto San Juan Micromill. Diego inherited his love for coffee and three hectares of land from his father. Today, his dream is a vibrant reality, and he shares his story of perseverance, innovation, and the pursuit of excellence. Learn more about his story here.

Podcast: Keys to the Shop with Ian Fretheim

If you’re always absorbing the latest podcasts on coffee news and happenings, then we’ve got a new one for you. Ian Fretheim, Director of Sensory Analysis, was recently on Keys to the Shop to discuss the Coffee Rose and the importance of context, transparency, and accessibility in sensory analysis. If you’re a Coffee Rose user, Coffee Rose curious, or just want to learn more about coffee evaluation, check this one out.

ed+u Class 2 – coffee is: agriculture

Join us for the launch of our brand-new ed+u class, coffee is: agriculture, part 2 of a six-part series that examines the industry in broad strokes. This class is all about coffee as an agricultural product, diving into the tasks of coffee production. Coming July 8th.

Introducing India, Bolivia, & Flores Origin Pages

As we continue to add exciting new coffees to our offering list, we believe it is equally important to bolster the digital resources we have supporting the countries we source on the ground in. We recently added origin pages for Bolivia, India, and Flores to our site.

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.

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.

Pink…Bourbon?: Cryptozoology and Genetics in Specialty Coffee

One area that has been rightly ripping, in particular relative to historical norms, has been the introduction, interest in, and acceptance of new coffee varieties. When Castillo was introduced many people wanted to turn their noses up at it. In our lab, we were more accepting, as the results on the cupping table were impossible to deny. We regularly found it to perform well against Caturra, Typica, and the many other varieties that we blinded it against. When it won the Cup of Excellence, people were somehow shocked, going so far as to disbelieve the results.

And then, seemingly overnight, Castillos were broadly accepted. What happened?

Ratnagiri Estate: A New Era of Coffee from India

Meet Ashok Patre, a third-generation producer revolutionizing coffee production and processing in the Karnataka State. Watch our interview with him, and learn more about his farm, Ratnagiri Estates.

Presenting Purchase Planning: Costa Rica 2023

As a nimble and independently owned importer, we recognize that a roaster’s selections can only be made in advance with real-time information. Our green buying team is passionate about working actively with producers at origin throughout the year and sharing their knowledge and experiences with roasters like you.

Anaerobic Fermentation

Interest in innovative post-harvest processing styles is building across the coffee supply chain. Producers and consumers are seeing benefits like unique flavor profiles that add value to coffee, help producers, processors, mills, farms, and coffees stand out from the crowd, and help diversify offerings.