Bubbles tingle everyone’s lips, and now there’s a new sparkling beverage in town— Caskai’s Sparkling Cascara Infusion, featuring Alpine spring water infused with sun-dried cascara husks from Nicaragua. A tropical coffee cherry flavor is matched with tingly effervescence. It’s lightly sweet (only 44 calories) and has a familiar hint of lightly roasted coffee. Caskai also makes … Continue reading Sparkling Cascara Cocktail
The implication is that spot—green coffee purchased from a warehouse—is inferior, or that it’s small time, or maybe both. But is that really the case?
Expert jury evaluated coffee lots grown in nine countries to award the Ernesto Illy International Coffee Award.
Exploring Costa Rica’s coffee community through a variety of lenses.
The new class of coffee varieties assuring a future for coffee.
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.
Examining how coffee gets from farms to roasteries.