Is Fresh and Fast Good?
Fresh is good – freshly baked bread or freshly roasted coffee.
Fast can be good, too. Coffee hanging out in port towns like Dar, Tanzania, when it’s 99ᵒF (37ᵒC) and 99% humidity for extended periods is not ideal. In coffee, though, fresh and fast together aren’t always good. There is a strange race nowadays for new crop coffees where offerings may arrive before they should even be shipped.
Watch our latest video – a profile of Tega & Tula in Kaffa, Ethiopia.
Watch our newest video – a profile of Tega & Tula in Kaffa, Ethiopia.
Cafe Imports Green Buyer Piero Cristiani judged and bid at EICEV 2023, bringing home the 1st place washed and 3rd place anaerobic lots.
Fairtrade International is raising the floor price for Arabica coffees for the first time in over a decade to combat the economic instability that producers face.
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.
Enjoy our interview with Roaster and Honduras Barista Champion Carlos Guerra, who won an Ikawa Pro 50 Sample Roaster through the Legendary Coffee Exchange at the 2023 SCA Expo.
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.
An amendment to the 2023 Farm Bill could speed up research of coffee disease resistance.
Watch our most recent public educational event now, discussing all things anaerobic fermentation in coffee processing. Find out how to be part of the next conversation!
Back in February, a collection of staff, roasters, and baristas went for an educational excursion.
A note from Founder and President Andrew Miller introducing our 2023 Progress Report.
EXPO is approaching, and this is the round-up of everything we’ve got going on at and around the show! See you in Portland, friends.
Ethiopian coffee has always been our favorite, but there has always been a weird reshuffle of the business every few years, usually due to a governmental change triggered by something behind the scenes. We wanted to figure out what was going on this time.
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.
Finca Juan Martin and Manos Juntas are two different projects, both striving to make coffee production more profitable for producers and consistently delicious for consumers, all under the Banexport umbrella. Banexport is our longstanding partner and friend, sourcing and exporting many of our Cauca, Huila, and Nariño offerings. Their commitment to quality, sustainability, and economic equality for producers is exemplified in their projects, particularly Finca Juan Martin and Manos Juntas.
When coffee is processed, the layers of skin, fruit, and parchment are broken down and removed, leaving behind the seeds we roast and brew. Those discarded layers once provided life and protection to the seeds, but don’t have to all go to waste. The skin of the coffee cherry can be dried and sold as a singular product called Cascara.
Due to increased holiday shipment demands, we anticipate December to be a challenging month for LTL freight in the United States.
At Cafe Imports, we’ve noted a rise in questions about processing, many of which either center around deciphering terminology or what the growing hype about methodology in fermentation and processing means for producers/processors and the coffees they create.
