Riverdale & Condesa
Exploring Indian coffee from Riverdale Estate India is a large country with a huge number of microclimates and plenty of variety in its weather as a result. Typically, however, coffee is grown in the southern parts of the country. As a coffee origin, India is mostly known for robusta production. However, in recent years, a focus on higher-quality arabica has started to emerge. Here at Condesa,...
Specialty Coffee Transaction Guide
What is the Specialty Coffee Transaction Guide? Coffee pricing is a complex subject that everyone...
How does the weather in Brazil affect the global coffee market?
Brazil is the largest coffee-producing region in the world, accounting for about one-third of...
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Origin Coffee Lab, Peru
Coffee has been grown in Peru since the 1700s, but the country really started to scale its coffee production at the start of the 20th century. In the years since, this growth has continued at a remarkable pace. By 2014, Peru was one of the top 20 producers in the...
Who is Camilo Merizalde?
Camilo Merizalde is an expert in coffee production. He has worked on projects in a number of producing countries which promote biodiversity and improve sustainability by sharing specialised production techniques. Camilo began with a test farm in Colombia in the 1990s,...
The Santuario Project
Camilo started Santuario some 22 years ago with the vision of improving quality and profitability while also leveraging biodiversity to create some truly amazing coffees. In 2012, Santuario went international. The farm in Colombia inspired the establishment of wet...
Ixhuatlan Centre and the Santuario Project
The two major projects that have been launched in Mexico under the Santuario Project were the Ixhuatlan Processing Centre in Veracruz, and a partnership with Guadalupe Zaju Farm in Chiapas. At Ixhuatlan Processing Centre, producers have access to wet and dry mills,...
Not just any shipping container
Green coffee is a raw agricultural product that is sensitive to light and moisture. Optimum levels of the latter should be around 11% to 14% once the beans are processed and dried. Beyond these, the coffee’s quality will start to diminish. A stable temperature should...
So, what can coffee roasters and green buyers do to keep business running smoothly?
Firstly, good planning and communication with your partners and teams is now more essential than ever before. Speak to your green coffee supplier to understand the market properly and appreciate why shipping is taking longer. Secondly, try to adjust your timelines and...
