Michaela has been working in the coffee industry for over ten years. She is passionate about ensuring producers have a bright future and loves to share their stories to spread awareness for their hard work.
Co-fermented and yeast-inoculated coffees share some similarities that produce flavours beyond the coffee cherry itself. Co-ferments are coffees in which external organic substrates (such as...
Starbucks recently updated its dress code for better “consistency” among staff. Baristas in North American stores now have to wear solid black tops with any...
The wine industry has heavily influenced specialty coffee, from processing to appreciation of origin and terroir. Many specialty coffee shops and roasters serve wine, extending...
The plethora of price hikes over the last few years has forced roasters to allocate more of their financial resources towards areas that need them...
As the C price remains volatile, reaching record highs earlier this year and recently settling below US $3/lb, commercial-grade coffee has taken a significant hit....
Sustained high arabica prices have created an unprecedented time for the coffee industry. Arabica futures, which hit a record high of US $4.41/lb in early...