How can we make specialty coffee more accessible?
Across the board, specialty coffee is marketed as a superior product, in terms of its quality, sustainability, and the consumer experience. However, in the past...
Sarah does all things communication in the context of sustainable and ethical development activities. Loves to write. Always up for a challenge. Fuelled by good coffee!
Does the World Barista Championship need to change?
The World Barista Championship (WBC) is a competition that promotes excellence in coffee and recognises the barista profession on an international scale. It is a...
WBC 2021: Reflecting on how coffee producing countries took centre stage
Earlier this year, the World Barista Championship (WBC) made headlines in more ways than one. After a 30-month hiatus due to the Covid-19 pandemic, it...
What is the fourth wave of coffee? Scalability, not science
The fourth wave of coffee remains an elusive concept in the industry. There are a range of definitions, all of which indicate change and evolution...
Growing sustainability in the coffee supply chain
In recent years, sustainability has become something of a buzzword. In some cases, it’s easy to argue that this has caused its meaning and weight...
Exploring Italian coffee culture and the third wave
For many, Italy brings to mind fashion, art, cinema, food, cars, motorcycles, and coffee. Italian coffee culture has a rich heritage, as the country was...
The evolution of the Coffee Taster’s Flavor Wheel
The Specialty Coffee Association (SCA)’s Coffee Taster’s Flavor Wheel is arguably one of the most iconic resources in the coffee industry. The poster adorns the...
CBD and coffee: Exploring a new market
Cannabidiol, or CBD for short, has slowly but surely slipped into the global market, a range of products, and our social media feeds. Experts now...
“Voices heard for the first time”: Women in coffee co-operatives
The coffee sector has traditionally been dominated by men. While a high percentage of the production workforce is female, women producers often have little agency...
“Coffee is part of the restaurant”: Exploring Slow Food philosophy in the coffee sector
We live in a world that is becoming increasingly automated and accelerated, and the way we eat and drink has not been spared. Takeaway food...
Direct Trade In Specialty Coffee: Is It An Effective Model?
Direct trade is a coffee trading model that offers the promise of a stronger value chain achieved by minimising the number of intermediaries. It is...
What Is The Ethiopian Commodity Exchange?
The Ethiopian Commodity Exchange (ECX) is a national multi-commodity exchange in Ethiopia through which most of the country’s coffee is traded. Since it was established...
Addressing Colonial Inequalities In The Coffee Sector
Coffee has come a long way since it was shipped around the world by European colonial powers centuries ago. However, while these colonial empires are...
Greek Coffee Culture: A Story Of Tradition And Renewal
In Greece, coffee is a way of life. Greek coffee culture has an important role in both public and private society. From tradition and ibrik...
How Roasters & Producers Can Improve Green Bean Sampling
As a green coffee buyer, you’ll know that samples allow you to discover the qualities of a certain coffee batch, so you can assess whether...
The Emerging Specialty Coffee Origins to Pay Attention To
The global coffee market is constantly evolving. While coffee production is currently dominated by a select group of countries, sourcing coffee from emerging regions might...