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…
When you’re a coffee buyer, sample roast quality and consistency are key. As a green coffee sourcing and trading company, we roast a ton of samples and make major decisions…
Tasting coffee is the foundation of any high-quality coffee sourcing company, and you can’t taste coffee unless you roast it. Different companies take different approaches to sample roasting, but the…
This piece was originally published here in 2016 and shares some general principles, specifics, and best practices. To learn more about our current sample roasting program, click here. Hi folks,…
Coffee is a seed, and like any other produce, it is perishable—meaning that even the very best, most shelf-stable coffees on the planet will eventually show their age. Coffee shelf-lives…
