Different coffee-producing regions have different fermentation traditions, which, for the most part, have been handed down from generation to generation. But a growing number of coffee producers are experimenting with new fermentation techniques to modulate the flavor profile of their coffee and add value to their product—just don’t call it a trend.
Following a successful workshop with producers in Guatemala and speaking appearances at the 2019 Specialty Coffee Expo in Boston, Trewick and Roberts continue to share their thoughts on the Guide and the future of specialty coffee pricing.
VP of Marketing for Bellwether
Specialty Coffee Producer and Exporter for Ricardo Zelaya Coffee
Ernesto Illy Award for the Sustainable Quality of Coffee
A new study from the University of Delaware has found that we may be overlooking the most important factor in creating bird friendly coffee: what kind of trees are being planted.
Guiding the Conversation on the Coffee Price Crisis
Dr. Tina Yerkes, Ph.D., has been appointed as the new Chief Executive Officer of the Coffee Quality Institute.
Fair Trade USA announces a bevy of new partnerships to improve the livelihoods of coffee farmers around the globe as part of the Sustainable Coffee Challenge.
Women bear the majority of labor on Kenya’s coffee farms—but at what cost?