New Flavor Map Seeks to Center Local Voices in Kenyan Coffee
Professional cuppers can apply for free to help map the flavors of Kenyan coffee at November evaluations in Nairobi.
Genetic Analysis Shows Some Gesha Coffees Aren’t Actually Gesha
New research from Ecuador suggests genetic labels aren't always accurate.
India’s First Homegrown Matcha Sold for $34/kg. But Will Anyone Want It?
Despite an impressive first auction, cafe operators in India are skeptical that India-grown matcha can compete with Japanese original.
Did We Get It Wrong on Robusta? Clarifying the ‘Resilience’ Narrative
A robusta sustainability study reignited debate over long-term resilience, and media response amplified it. Advocates for species diversity say we’ve missed the point.
A Growing Taste for Zambian Coffee
Zambia’s coffee industry was slow to get off the ground. Despite its relatively short history, Zambian coffee has become increasingly lauded on the international stage.
Sparkling Tea Is Coming for Champagne
First there was the kombucha boom. Now, sparkling tea more broadly is poised to be the non-alcoholic beverage of the year.
Amidst Economic Turmoil and Climate Crisis, Are Coffee Scores Still Relevant?
Coffee brands are thinking critically about sourcing amid supply chain pressures—and looking beyond traditional cup scores in the process.
A Short History of Coffee Label Fraud
From Hawaii to Panama and beyond, coffee counterfeiting is an ongoing issue. Can anything be done to stop it?
The World’s Largest Urban Coffee Farm Could Hold the Key to Brazilian Coffee’s Future
When we think of coffee in Brazil, we generally huge plots of land used for monoculture farming. Cafezal Urbano coffee farm takes a different approach.
India’s Coffee Is 70% Robusta. Why Does Its Specialty Industry Avoid Drinking It?
India is the world’s fifth-largest robusta producer. Yet its roasters have largely turned their backs on the crop that defines their country’s coffee geography.