November 13, 2024

Boots on the Ground in Lima & Oaxaca: Pt 2

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,…

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Shipping Update

Chaotic C Market & Logistics Landscapes: Q4 2024

October 10, 2024

Welcome to Q4 2024. As Q3 wrapped, its ending was marked by volatility & uncertainty in the C market brought on by climate strife & new impending regulations, origin pricing…

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Sourcing

Bolivia is Back!

October 9, 2024

After a highly successful exploratory venture last year, we are back in Bolivia. This year’s slate features clean, eloquent washed lots and stellar anaerobic natural chops including varietal-separated Java, Catuai,…

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Quality

Boots on the Ground in Lima & Oaxaca: Pt 1

September 25, 2024

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,…

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Quality

Eyes on Milling: QC Keys

August 14, 2024

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…

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Sourcing

Hitting the Ground Running with Peru 2024

August 1, 2024

It’s officially go-time in Peru. Our sourcing team spent the last few months meeting with supply chain partners across the country to plan for the 2024 season. Harvest started early…

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Sourcing

Kanzu, Rwanda Launching a Great Season

July 26, 2024

Red Fox was in Kanzu, Rwanda in June to cup through outturns and start making selections for this season. We’ll have the first container afloat soon for fall arrival to…

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Shipping Update

Southern Hemisphere Seasons Launch, Northern Hemisphere Arrivals Strong as Global Logistics Worsen: Q3 2024

July 8, 2024

Hello from Q3 2024. Mexico & Ethiopia coffees are landing as we head into Peru, Rwanda, & Bolivia seasons. On the logistics side, the ongoing challenges that we’ve reported for…

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Quality

Cupping at Origin: The Complete Guide

June 17, 2024

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…

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Sourcing

San Vicente Yogondoy: Something Only Oaxaca Can Offer

May 2, 2024

We’re spotlighting Oaxaca region San Vicente Yogondoy, an area that showcases not only some of Oaxaca’s best quality but also incredible productivity.  Coffees from here smell and taste like amber…

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