It’s the very end of the picking season here in Nicaragua and most of the plants have been stripped of their fruit. However, this morning when Paul Thornton, Chris Wade and I drove through the mist at Finca El Quetzel, we came upon a group of pickers who were working a slope of red and yellow catuai in small pocket of the farm. We rounded a bend in the road and thought we heard singing. When we looked up, we spotted about 100 workers dotting the hillside. Read more »

I want to start a dialogue surrounding fast vrs slow roasting and the effect on body and acidity in the cup, caused by the speed of the roast. Your opinions please would be great on the two below points. I have always felt slower roasts mute perception of acidity, therefore helping embellish body. Contrary to this, I have always felt faster roasts embellish acidity perception, muting the perception of body. Any thoughts on these two points below? Are these two statements correct?   1) Sensory effects of “slow” roast Read more »

The following story was in Portland Business Journal and Sustainable Business Oregon on February 10, 2010. Read it here.

Coffee Bean International announced Wednesday the launch of a direct trade program, “Project Direct,” working directly with farmers with a goal of paying higher prices for better quality coffee and directly improving coffee growers’ farms, communities, and quality of life. Read more »

An exec at a large retailer recently confessed to me: "Coffee: It's like the more I learn, the less I know." Exactly. Without going into the ridiculously complicated supply chain of coffee, the one factor you need to realize is The Passion Factor: Specialty coffee consumers LOVE their coffee. We're not selling paper towels here! Coffee is the most affordable indulgence in the store. And it's also a tremendously complex product category wherein more and more consumers require more and more information. Recognize it and realize the passion! Not doing so is Pitfall #1. Read more »

The new crop of Rwanda Nyamwenda from the COOPAC coffee cooperative is outstanding. Cultivated on the steep slopes of northern Rwanda’s volcanic mountains above Lake Kivu, the rich soil, high altitude, and abundant rainfall yield a stellar coffee that is characterized by heavy tangerine flavor and an intense blackberry fruitiness and floral aroma. The bright acidity complements a well-balanced body that is laced with notes of rich molasses. Nyamwenda is a washing station that can be accessed by a boat ride across Lake Kivu. Read more »

So much attention these days seems to be given to single-origin coffees – served as shots of espresso, dripped in brewers, or brewed in siphons. Read more »

We are buzzing because the San Ignacio has finally arrived! After many miles traveled and hundreds of coffees tasted, we chose our new direct trade coffees from 20 small farms in the San Ignacio region of Peru. The ideal terrain and dedication of the farmers initially attracted us to the region. After witnessing the passion for producing a great coffee experience, we are excited to have a long-term direct buying relationship with the farmers of San Ignacio. Read more »

Until 2006, Gary Williams combined all of the coffee harvested from his scattered Kona farms—regardless of quality—and sold it in bulk to a mill. Read more »

The National Coffee Association's 2009 National Coffee Drinking Trends report discovered a 5% increase in specialty coffee brewing at home – learn how retailers and food service providers can take advantage of it.

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Looking to gain some street cred in the coffee business? Buy Cup of Excellence® coffee for your brand.

Every year, more countries and farms are participating in the Cup of Excellence (COE), a rigorous competition that anoints the top 10-20 coffees from each participating country. Celebrating its tenth anniversary this year, the COE program is highly regarded as one of the leading ways to discover and present the world’s finest coffees. Read more »