As we roll into the second half of the 2020s, the only constant has been change. In this piece, our small-but-mighty experienced global team unpacks top lessons learned since 2020. …
Signal Detection Cupping: Quantitative Analysis is King
May 22, 2025
As the Specialty Coffee Association brings a more subjective and qualitative form of coffee quality analysis to the forefront of the coffee industry with its Coffee Value Assessment, we at…
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,…
