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The area available for producing coffee is very limited, restricted by weather conditions. Arabica coffee is produced at high altitudes. Robusta coffee is produced at low altitudes.  That is widely known… But why? And what is the impact of latitude and altitude on quality, yields and prices? Arabica is only produced in regions that present stable temperatures, rainfall and 12-hour daylight. Deviations result in worse conditions and risks, such as frost or vulnerability to pes

What makes coffee so special compared to other agricultural products?  Unlike soybeans, wheat, corn or sugar - those powerhouse soft commodities shipped in massive bulk quantities - coffee is really special. It's not about volume; it's about flavor, origin, and story. There are regional quirks, growing demand for traceability, and the fascinating history of how it's been transported. These methods have evolved to improve your cup tasting.  Soybeans being transported in bulk f

January is a key month for coffee prices… Diving into the world of specialty coffee, we find a supply chain really fragile and exposed to climate change.  It is widely known that Brazil is the main producer of coffee beans. However, few people realize that the production of high quality Arabica is concentrated in a small region. And that the rains of January and February are crucial to the beans’ formation.  High-quality Arabica coffee beans are fragile and thrive in specific

The three main coffee processing methods are widely known.  However, it is fascinating how producers are subject to cultural factors - such as labour, water availability and cost of capital - when choosing its processing method. The processing methods differ in how to handle the coffee cherries after the harvest:  Honey processing involves the fermentation of the cherries in sealed environments, before de-pulping and drying. It allows a manipulated flavor. It demands expensiv

The nicest thing about our job is being connected to both coffee growers and roasters. It offers a unique perspective on pricing.  The coffee market is too complex. So we focus on its fundamentals rather than speculating. One cool way is by comparing coffee to other ingredients - and cocoa provides a relevant parallel. Like coffee, cocoa faces similar challenges: its supply chain is concentrated in specific origin countries, trading companies, and processors. It is vulnerable

Consumers demand more. Local roasters offer much healthier and tastier products than Nescafé. From 1980 to 2000, four companies—Nestlé, Philip Morris/Kraft (now JDE Peet’s), Sara Lee, and Procter & Gamble—went on an acquisition spree and locked supermarkets into exclusive contracts. By 2000 they controlled more than 50% of total coffee sales*.   Nescafé turned Nescafe into the largest coffee brand by pushing cheap robusta. Robusta’s production share rose from 25 % in 1980 to

__________________________________________________________________________ It is about separating the core and the fun part of your supply. The core needs reliability of prices and quality. __________________________________________________________________________ We know it is not easy for coffee roasters. Choosing a nice place and trying new flavors can be really fun. While increasing prices to clients can be really annoying. We understand that the entire chain became more