When we meet new prospective partners at any link of the supply chain, one of the first things we usually talk about is our headquarters in Lima, Peru, and Oaxaca,…
When we meet new prospective partners at any link of the supply chain, one of the first things we usually talk about is our headquarters in Lima, Peru, and Oaxaca,…
Every coffee starts its life as the seed of a fruit, then is processed out of the fruit down to its parchment layer. After that, all coffees go through milling…
Cupping, a simple and standardized tasting method used for assessing the raw quality of coffee, varies hugely between a home lab or roastery setting and origin. There are great reasons…
Coffee is a living plant, and like other living things, it has an innate life cycle. We’ve talked about age in coffee before—what causes coffee to age, what age tastes…
Forward booking, also called forward contracting, is a powerful tool—especially when you do it with Red Fox. It allows everyone, from individual smallholder farmers to producer association leaders to Red…
One of the challenges we all face in the coffee industry is calibrating with customers on the taste of a coffee: what they mean when they use specific words,…
Oaxaca: Truly Classic Coffees, An Endangered Species
April 24, 2023
Notes on Oaxaca coffees from Red Fox Mexico sourcing & sales lead Adam McClellan When we first started sourcing Oaxaca coffees, I felt that part of our efforts were to…
Calibrating a Global Cupping Team: Labtime with Joel
February 21, 2023
At Red Fox, our coffee program relies from start to finish on a team of globally-distributed cuppers working simultaneously on shared standards. From the initial purchasing process, to the quality…
