Mitigating risk to human health caused by adulteration of food during processing.
How temperature, humidity, oxygen, and time affect the chemical compounds in coffee.
Developing the flavors and aromas we associate with coffee.
Helpful guidelines to remember when approaching the cupping table.
Fair trade helps farmers and workers access better trading terms for sustainably produced products.
Coffee certifications and labels tell consumers about the farming practices used to produce a certain coffee.
The basics of processing coffee from a ripe cherry to a ready-to-roast seed.
How importers and exports manage risk and finance the coffee while it is in transit.
A starting point for our Café Encyclopedia.