Coffee Market: what happened last week – and where are we heading?

It is summer in the northern hemisphere. The sun is shining, a gentle breeze is blowing, the sea murmurs, the sand warms your back. Time, in theory, for a proper siesta on the beach. But the idyll is deceptive: what lies beneath is not sand but a powder keg – and both bulls and bears keep playing with matches. So much for relaxation. Nervousness rules the day at the coffee exchanges.

The geopolitical picture: barely changed. Wars and crises continue to fill the headlines, and with every passing week the market grows a little more numb to them.

At the risk of sounding like a broken record: there are, at this point, no genuinely new insights on the supply and demand situation in coffee. Picture an old-fashioned beam scale. In the bullish pan sit the tight certified exchange stocks in destination ports, the well-capitalised – and accordingly unwilling to sell – Brazilian farmers, and the prospect of a super El Niño. The still strongly inverted market, too, is a clear expression of (still) very tight coffee availability.

In the bearish pan: a delayed but most likely very large harvest in Brazil – and the selling pressure that comes with it. The delay has a side effect: Brazilian coffee will now hit the market at the same time as the new crops from Central America, Colombia and other origins. Add to this that the high prices of the past two or three years have motivated farmers around the world to plant more coffee. Larger production volumes are the logical consequence – and overproduction, as everyone knows, breeds price pressure.

Consumption, meanwhile, keeps growing – somewhat more slowly, price oblige, but steadily. Inventories around the world are remarkably empty; it will take several good harvests before the warehouses are properly filled again.

It remains, then, a tightrope walk between the bull and the bear camp. Any small piece of news can tip the scale one way or the other.

Our view has not changed: reading the market and making grand predictions is a job for prophets and gurus, and we do not believe in either. We believe in system and discipline – two virtues that hold up even in adverse market conditions. Portioned, staggered buying can help in situations like this one. Waiting and hoping is rarely a good strategy.

There is one consolation: the extreme volatility took a small summer break in New York and London last week. Compared with the week before, everything looked almost eerily calm. The powder keg, of course, is still standing there. One can only hope that bulls and bears alike put down the fuse and stop playing with fire – it is warm enough as it is, and we could all use a somewhat cooler summer break.

You will find the latest market developments and current prices in the table below:

Origin News: Asia Pacific

Vietnam

Vietnam is entering the hurricane season. Combined with the potential development of a Super El Niño event, there are concerns about its possible impact on coffee farms. However, rainfall has remained adequate so far, with regular precipitation across the Central Highlands supporting the healthy development of the following crop.

The market has remained relatively quiet yet firm, with an estimated 10% of the coffee crop still in the hands of farmers. Coffee exports continue to perform strongly, with July expected to be another above-average shipping month. Exporters and traders also hold more comfortable inventory levels than in the previous two seasons, reducing the risk of supply shortages ahead of the new harvest.

Operations at the Port of Ho Chi Minh are running normally.

Indonesia

Similar to Vietnam, there are concerns about the potential impact of a Super El Niño event in Indonesia, which could exacerbate drought conditions and put crops, including coffee, at risk. Currently, weather conditions across Sumatra and Bali remain relatively wet, while East Java is experiencing drier conditions.

The Robusta harvest is in full swing. Coffee continues to arrive in Lampung; however, flows are expected to begin declining in the coming weeks.

India

Following intense monsoon rains that caused flooding in northern India, authorities reported at least 50 fatalities and more than 70,000 displaced people. The heavy rainfall caused the Brahmaputra River to overflow, flooding villages across the state of Assam.

Regarding coffee, India is currently between harvests. Despite a slower start to the season, the southwest monsoon is now bringing adequate rainfall to the country's main coffee-growing regions, with overall conditions remaining favorable.

With the arrival of the monsoon season, the monsooning process for certain coffees is now underway in India. During this process, beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses along the India's south-western coastal belt. The process takes approximately 12 to 16 weeks and significantly transforms the beans: they swell to almost double their size and develop a pale golden color. In the cup, monsooned coffees tend to be full-bodied, with lower acidity and often exhibit grassy, woody, and earthy notes.

There are no significant updates from the ports of Cochin or Mangalore.

Papua New Guinea

The coffee harvest in Papua New Guinea is currently underway, with overall crop conditions remaining stable. As new-crop coffees reach the market, exports are progressing well.

Due to the country's remote location and longer shipping routes, transit times may be longer than other origins.

Production Estimates in Asia Pacific

 

 

 

Coffee Market: what happened last week – and where are we heading?

After the game is before the game. That applies not only to yesterday's grand final. Congratulations to Spain on a thoroughly deserved World Cup title.

Does US President Donald Trump know this old footballing adage as well? His approach to tariffs certainly suggests so. No sooner has one match ended than the next one kicks off: 20% on all ships seeking to pass through the Strait of Hormuz. Or 25% on Brazilian goods—with coffee and a number of other products exempted.

It is not only geopolitics that is nervous. Financial markets are, too. A veritable roller coaster of emotions. Brent crude oil has risen by 29% in July alone, while coffee and cocoa have been performing similarly wild manoeuvres. For financial investors and hedge funds, the commodity complex currently appears more exciting than the entire World Cup.

The World Cup is over. Market volatility is not.

And yet the news from the coffee world remains remarkably uneventful. At least, it hardly seems sufficient to explain the extreme zigzagging on the exchanges in New York and London.

Yes, the Brazilian harvest is running slightly behind schedule. And yes, the heavy rainfall is likely to affect quality. Nevertheless, it remains an exceptionally large crop—although a substantial share of it has yet to reach its destination ports in Europe and the United States. A truck drivers' strike at the port of Santos has not exactly accelerated the flow of coffee either.

Yes, it is winter in the Southern Hemisphere. But there is currently no sign of frost anywhere near Brazil's coffee-growing regions.

And yes, "Super El Niño" is on everyone's lips. So far, however, it remains primarily a potential threat to the next crop. The crucial task is to distinguish clearly between what could theoretically go wrong and what actually happens. There is plenty of speculation at present. For robust analysis, it is simply too early.

There is also a fundamental mechanism that is easily overlooked: high exchange prices have encouraged producers around the world to grow more coffee and invest more heavily in their farms. Global production is increasing—just as the momentum of consumption begins to slow. High prices will not make people give up coffee altogether. But they do encourage more deliberate and price-sensitive consumption.

In short, the forces currently driving prices in New York and London are more likely to be found behind the trading screens of financial market operators than on coffee farms in producing countries. For the time being, the violent price swings are being driven more by financial investors than by the underlying supply-and-demand situation.

The September 2026 Arabica contract (KCU26) closed the week on Friday at 320.30 c/lb—a weekly loss of 4.2%.

Robusta, by contrast, finished almost unchanged at USD 3,877 per tonne.

What do the World Cup and the coffee exchange have in common? Chase every ball and sooner or later you lose your position. Discipline wins matches—and protects margins.

Origin News: East Africa

Ethiopia

Following the June elections, Ethiopia's National Election Board announced that Prime Minister Abiy Ahmed's Prosperity Party secured around 90% of the seats in parliament, giving it a mandate to govern the country for the next five years.

Turning to weather, rainfall remains on the radar across key coffee-producing regions, including Sidamo, Yirgacheffe, and Guji. These rains are essential during the flowering period for the 2026/27 crop, with harvesting typically beginning in October.

Around 75% of this season's coffee has already been sold by farmers. The remaining stocks are being released gradually as producers respond strategically to the recent rally in the New York market. Meanwhile, dry mills continue to operate at full capacity, sorting and preparing coffee for shipment.

Extended transit times to Europe have been reported from the Port of Djibouti.

Kenya

Weather conditions across Kenya remain sunny and dry, providing ideal conditions for coffee harvesting and drying. The fly crop is currently at its peak, and, given the favorable weather, good volumes and high quality are expected.

Auctions at the Nairobi Coffee Exchange resumed this month with Sale 30. Differentials remain firm, supported by strong demand from exporters.

Operations at the Port of Mombasa have improved and are running normally.

Tanzania

Tanzania continues to experience sunny and dry weather as the harvest season progresses.

In southern Tanzania, the Arabica harvest is at its peak. Dry mills have started receiving parchment and are sorting and preparing coffee for shipment. On the Robusta side, coffee continues to flow steadily, with weekly auctions taking place.

A slightly larger crop is expected this season for both Arabica and Robusta, supported by favorable weather conditions and the increasing productivity of newly planted coffee trees.

Operations at the Port of Dar es Salaam continue to run smoothly.

Uganda

Rain continues to be forecasted across Uganda, but conditions are gradually improving, supporting cherry ripening, drying and loading coffees to ship to Kampala.

In the western regions around the Rwenzori Mountains, the Arabica harvest has come to an end, while the fly crop is now underway in the east. As Arabica availability declines, competition for remaining volumes is increasing.

The Robusta harvest continues in Masaka and other western regions. Although the harvest started later than usual, volumes are gradually increasing. However, strong demand continues to keep competition for available coffee high.

Rwanda

The harvest in Rwanda is now complete, with total production estimated to be 20–30% lower than last season. Despite the smaller crop, quality expectations remain high. Dry mills are operating at full capacity, and new crop coffees are being prepared and shipped.

Higher fuel prices, however, are driving up transportation costs.

East Africa - Coffee Production Estimates

We Are Hiring – Specialty Coffee Trader / Green Coffee Sales Professional

Role and Responsibilities

• Relationship management & customer communication – Build strong customer relationships via phone, email, and in-person contact, delivering friendly, attentive service. Visit customers and represent the company at trade shows.
• Commercial effort – Grow existing accounts and win new customers within the emerging specialty coffee-roasting scene. Track statistics and work toward sales targets.
• Order management – Process contracts in our ERP system and ensure smooth follow-up.
• Coffee judgment – Learn to cup and build green coffee knowledge across the value chain to provide valuable, informed customer recommendations.

Skills and Qualifications

• Bachelor's degree in a business-related field, or a commercial qualification through on-the-job training.
• A natural-born sales talent with at least 5 years of experience in a sales-related role.
• Native or fluent German language skills are required, along with strong written and verbal communication skills in English; additional languages are a plus.
• Ideally, profound knowledge of green coffee and its industry.
• A genuine passion for delivering high-quality service.
• Proactive and hands-on, with a creative approach to problem-solving.
• Well-organized, with the ability to manage multiple tasks at once.
• Eager to learn and curious about all things coffee.
• A team player who values collaboration and shared success.

What We Offer

• A small, highly motivated team where you can make a real impact.
• Internal coffee education classes.
• A dynamic, international company with branches in Germany, the USA, and Australia.
• A diverse, global customer portfolio.
• Over 125 years of coffee expertise — a great environment to grow your knowledge and skills.
• An office with sweeping views over Hamburg's historic Speicherstadt.
• Finest specialty coffee in your mug, all day long.
• Wellpass membership.
• Deutschlandticket or JobRad support.

This is a full-time, on-site position based in Hamburg, Germany.

Contact us with your CV at jobs@list-beisler.de.

 

One of the greatest pleasures of brewing coffee is discovering just how dramatically a cup can transform. The same coffee can taste completely different depending on how you brew it. Change the roast, the grind size, the water, the pouring technique—or even something as simple as the filter—and suddenly the same beans begin to tell a different story.

So, today, we decided to put the filter in the spotlight.

In May, our cupping studio turned into an insightful coffee lab when Christian Justus from Hamburg-based filter manufacturer Finum came to visit. Finum is part of Riensch & Held GmbH, a filter manufacturer founded in 1845 who produce filters not only for coffee, but also for water, tea, air, and even the medical sector.

Philip and Christian at our Cupping Studio

Instead of giving us a presentation, we prepared coffee together. Cameras rolled and kettles boiled, while Philip von der Goltz, Managing Partner at L+B and Katharina Gerasch, Head of Training and Education, both Q Graders, prepared and tasted coffee with two of Finum's compostable paper solutions: the One Cup filter for a single-serve and Finum's cold brew filters.

Between cups, Christian explained that the inspiration behind the filters goes back over a century. It begins with Hamburg, a city with a long-standing history of coffee.

"There was a coffee filter developed in Hamburg that was already being used to make excellent coffee infusions back in the 19th century," he told us. "The idea was great, but the materials available at the time—metal, mesh, fabrics—placed certain limitations on it."

Rather than inventing something entirely new, Finum revisited that concept with modern materials. Compostable paper made it possible to preserve the gentle infusion style while making the process simpler and keeping the product environmentally sustainable.

So, how did our afternoon go, and how did the coffees taste?

First of all, let's go over our methodology. We selected three coffees for the session: our classic Brazil Natural Lua Roxa, Honduras Washed Los Geranios, and Kenya Washed Ruka Chui. These were prepared and tasted three times: first according to our cupping protocol, then using the One Cup filter, and finally with Finum's cold brew filter. Since cold brew requires a much longer extraction time, we prepared it the day before.

Our findings



Coffee #1: Brazil Natural Arabica Cerrado, Lua Roxa

Lua Roxa, one of our very first brands, is a naturally processed selection of Mundo Novo and Red Catuai from Brazil's Cerrado region. Its cup is a chocolate and nougat bomb when we cup it.

One Cup Results: a lot of sweetness came out. The first thing Katharina and Philip say and agree on: lots of caramel. The One Cup favored this coffee allowing it to show off with a well-structured body, good acidity, with notes of chocolate and nuts balancing the cup.

Cold Brew Results: As cold brew, the profile shifted in an interesting way. The chocolate notes became even more pronounced, while raisin-like sweetness added depth and complexity. The result was a smooth, refreshing coffee with a silky, velvety mouthfeel that made it very pleasing to drink. A great choice for hot summer days.


Coffee #2: Honduras Washed Arabica Siguatepeque, Los Geranios

Los Geranios has become a staple in our coffee portfolio. It is produced by smallholder farmers in Siguatepeque, in the central department of Comayagua, who are members of COHORSIL, a local coffee cooperative with whom we have worked for more than a decade. When we cup it, Los Geranios shines with a smooth cup and citric acidity, notes of milk chocolate, hazelnut and stone fruit.

One Cup Results: after a few minutes of infusion, Los Geranios delivered a clean, elegant, and citric cup. The chocolate and stone fruit notes stayed but the mouthfeel was a lot more velvety.

Cold Brew Results: here, our descriptors shifted a bit. Los Geranios developed a lighter, more tea-like character. The sweetness became more pronounced, while the cup remained clean and balanced. Just as enjoyable cold as it was with the One Cup!

Coffee #3: Kenya Washed Arabica Ruka Chui

Ruka Chui is a washed coffee from the central regions of Murang'a, Nyeri, and Kirinyaga. It has a beautiful classic Kenya profile, with notes of black tea, lemon, cassis and a tomato juice finish.

One Cup Results: definitely a lovely cup, cassis and black tea flavors stayed but the cup turned more berry-like, with Philip and Katharina describing it as more currant-like. The cup remained citrusy, leaning more towards blood orange.

Cold Brew Results: notes of rhubarb came up and the tomato finish was very present. Ruka Chui's sweetness was enhanced, resulting in a refreshing and well-balanced cup.

Spending the afternoon brewing with Christian reminded us how diverse coffees can be, and that even with small changes, their nuances and flavors can transform. There wasn't a clear "winner"; rather, each filter offered a different way to experience the coffee.

We are thankful to Christian for coming over and sharing his time with us to prepare coffees with Finum's innovative filters. We ask him a question before he leaves, "What's your favorite way to drink coffee?" to which he says its definitely with the One Cup once he arrives to the office, it's a meditative ritual for him. But what he enjoys the most, he says, is trying different origins and discovering so many different flavors and profiles.

At List + Beisler, that sentiment feels very familiar. Every morning, we gather around the cupping table to taste coffees from different countries, producers, and processing methods. It's a ritual we love, as it allows us to bring you some of the best coffees from many corners of the world.

Coffee Market: What Happened Last Week – and Where Are We Heading?

by Philip von der Goltz

What a week – simply mad. In more than 25 years in the coffee world, I have never seen anything like it. If one were to measure the health of a market the way one measures the health of a heart – by ECG – the suspicion would be hard to avoid: patient KCU26 is suffering a heart attack. For last week's price swings in the coffee market, there is only one word: brutal.

A picture is worth a thousand words:



One glance at these spikes, and any cardiologist would have the patient rushed in under blue lights.

But first things first: What triggered these enormous swings? What is behind a move of historic dimension? What did our analyses of recent weeks overlook or misjudge? Questions upon questions – and only one answer: shhhhh... silence...

A quick look at what we already know:

The persistent rain in Brazil continues to delay the harvest. For comparison: at this point last year, harvest progress already stood at 60 percent; today we are at an estimated 52 percent. Add to this that Brazilian farmers currently show little appetite for selling. The uncertainties of the "Super El Niño", coupled with the farmers' exceptional financial strength, allow them to wait and play for time. So far, their bet is paying off. And yes, there is still the theoretical frost risk: we are in the middle of the Brazilian winter, yet independent meteorologists are currently sounding the all-clear on the weather front.

Certified arabica exchange stocks stand at 366,756 bags – the lowest level in two and a quarter years. That, too, is not exactly news, but it is certainly a reason to pay attention.

We stand by our core message: there is enough coffee in the world – it just isn't (yet) where it is being drunk.

So what, then, caused these massive price swings?

For this, I would like to refer you to our latest blog, which introduces further key players of the commodity exchanges. Because the muscles of the funds and speculators are often considerably bigger than those of the traditional coffee trade – and so it was with this move. The reallocation of cash and the positioning of the funds – whether CTAs, macro or commodity-focused hedge funds, index funds or passive commodity investors – produce these extreme, indeed parabolic, accelerations. They create a kind of one-way-street volatility: up 50 c/lb today, down 32 c/lb tomorrow. And this is happening not only in coffee, but even more dramatically on the cocoa exchanges – and likewise in sugar and orange juice concentrate.

As we know, price shocks of this kind are rarely followed by a swift return to equilibrium – another uncomfortable lesson from the Brazilian coffee frost of 1994: the shock was followed by months of erratic trading, and years later by the very overproduction that led into the price crisis of 2000–2004. Extreme prices do solve the problem they signal – but with brutal delay. A hog cycle whose whiplash effect arrives so out of sync that it is often no longer even connected to its original cause.

World events, meanwhile, are fading into the background. Geopolitics and wars, the Strait of Hormuz, global supply chains, rising commodity prices – all of it is losing weight for now. The focus is on the coffee price, at least in our little coffee bubble: arabica prices in New York headed into a well-earned weekend with a new contract high of 357 c/lb, a weekly gain of 10 percent and a closing price of 334.25 c/lb.

Robusta prices, too, saw an extremely volatile week. They closed slightly up (+3.7 percent), settling at 3,852 USD/MT on Friday.

And now what? It would not surprise me if the coming days remained volatile and directionless. Managed money can flip its positions within seconds – and it does. In an age in which algorithms shape the decisions, the fundamentals of the coffee world count for less than the output of complex calculations run by programmed black-box models. It is easier to predict the next football World Cup Quarter Finalist than the actual direction of the futures. One wonders whether Paul the Octopus would have known better.

(RIP Paul the Octopus, 2010)

Origin News: What is happening in Central America and Mexico?

Weather conditions across Central America remain rainy and cloudy. The continued rainfall has allowed farmers to begin fertilizing their coffee fields, providing the moisture needed to support crop development and ongoing fertilizer applications. However, concerns about the potential impact of a strong El Niño event persist across the region.

In Nicaragua, coffees are virtually sold out. Availability in Honduras is also limited, with only a few lots still on offer. The focus has now shifted to shipping the remaining 2025/26 crop and preparing for the upcoming harvest. Current expectations point to healthy crops in both countries, with production volumes similar to those of the current season.

Meanwhile, coffee production in Mexico is expected to increase by around 1%. According to the USDA Foreign Agricultural Service, the growth is being driven by sustained investment following two years of favorable coffee prices, as well as the continued expansion of Robusta production. Overall, Robusta accounts for approximately 15% of Mexico's total coffee output.
There are no new developments on the logistics front.

Market Prices



Coffee Production Estimates for Central America

 

 

Coffee Market: What Happened Last Week – and Where Are We Heading?

This week, NATO members are gathering in Ankara. The agenda: alliance cohesion – and an attempt to diplomatically contain the escalating tensions between Russia and Ukraine. Meanwhile, the conflict at the Strait of Hormuz simmers on, unresolved. And yet: the economic and geopolitical fallout has so far been smaller than feared. What began as a looming threat to commodity markets is increasingly revealing a more harmless side.

At the coffee exchanges in New York and London, the days had recently been drifting along without direction – until Tuesday put an end to the summer siesta. Prices shot through the roof, with New York posting a trading range of a hefty 25 c/lb in a single session. What's remarkable is not so much the move itself as our reaction to it: we have apparently grown so accustomed to this volatility that we greet even an aggressive swing like this with little more than a bemused raised eyebrow.

Some context: since the contract high of 361 c/lb last September, arabica futures had fallen by roughly a third, touching a low of just under 239 c/lb exactly one month ago. Since then, prices have staged a remarkably robust recovery – and this despite a record crop beckoning in Brazil. Heavy rains, however, are delaying that harvest. By just a few weeks – but that is precisely what has the market on edge. Stocks in consuming countries are extremely low, and they will stay that way for now. There is plenty of coffee in the world – just not, unfortunately, where it gets drunk. The new crops from Central America, Colombia, and Peru are as good as sold out, and washed arabicas are scarce. Differentials keep climbing – and now the futures market is responding, too.

Brazilian producers, meanwhile, are holding back on sales. After such financially rewarding years, that is hardly unusual behavior. But history teaches us that this strategy rarely pays off in the long run. High-price phases act like a global invitation: farmers around the world plant more coffee – there is currently scarcely a more lucrative agricultural crop anywhere. Word like that travels fast. It takes years, admittedly, for the fresh seedlings to become productive – but then the pattern we know from countless commodity cobweb cycles plays out: high prices unwittingly become the best cure for high prices. Against that, no amount of withholding sales in Brazil or elsewhere will help in the long run.

It is winter in the Southern Hemisphere, which means frost reports are once again part of the standard repertoire. The latest weather forecasts, however, point to milder temperatures in Brazil's core growing regions.

And while here at home, after weeks of unbearable heat and with wildfires burning in France, we find ourselves grateful for a few rainy, overcast days, the next stress test is building in the Pacific: El Niño has set in and is expected to strengthen through year-end – with foreseeable consequences for Central America and Peru. One need not be a prophet to read this as a warning shot. The only question is: what more has to happen before we change our behavior and realign our priorities? Maybe a call from US President Trump to FIFA's Infantino might make climate change disappear or – at least - move it into a next season...

News from Origin: Brazil, Colombia, and Peru

Brazil 

After Norway eliminated Brazil from the World Cup last night, the Brazilian team will return home to a country in the midst of its coffee harvest. The harvest remains behind schedule, with most producing regions having completed around half of the crop.

Recent rainfall is raising concerns, causing coffee cherries to fall from the trees and challenging the drying process of the crop. As a result, coffee quality could be affected. Overall, weather conditions remain a key concern for market participants, as excessive rainfall during this period could also impact the crop that will be harvested in mid-2027.

With the high volatility in the market, trading activity in the Arabica market remains slow, with tightening differentials.

The Conilon (Robusta) market has been more dynamic in the last few weeks, with significant volumes being traded. Even so, total trading volumes remain below average for this period.

Operations at the Port of Santos are running normally.

Colombia

Following the runoff election in June, right-wing presidential candidate Abelardo de la Espriella secured victory with 49.66% of the vote. He is scheduled to be sworn in as President of Colombia on August 7.

Weather conditions continue to be closely monitored, with forecasts calling for above-normal rainfall in several coffee-growing regions. While conditions vary across the country, excessive rainfall could disrupt harvesting and drying activities, overall affecting quality.

The rainy conditions persist across central regions such as Antioquia, Caldas, Risaralda, and Valle del Cauca, where the Mitaca (fly crop) is currently underway. Around half of the harvest is already complete.

Coffee flow in the domestic market improved significantly as producers released larger volumes from previously held inventories, boosting sales across coffee regions. Competition for available supplies, however, remained intense, with both exporters and local buyers actively seeking to secure volumes, keeping differentials at elevated levels.

There are no news in the logistics front.

Peru

After weeks of reviewing the ballots, Peru's electoral commission declared Keiko Fujimori the winner of the presidential election. This marks Fujimori's fourth bid for the presidency and returns her family name to power more than two decades after her father, former President Alberto Fujimori, was ousted.

Turning to weather, ongoing rainfall is becoming an increasing concern due to its negative impact on harvesting, drying conditions, coffee quality, and yields. Moreover, the government has declared a state of emergency in 22 regions because of the threat of El Niño-related rainfall. Precipitation is expected to range from moderate to very heavy, including in key coffee-producing regions such as Amazonas, Ayacucho, Cajamarca, Huánuco, Pasco, Piura, and San Martín.

Meanwhile, harvest activities are gradually gaining momentum. In the north, our suppliers in Jaén and Rodríguez de Mendoza report that harvesting is progressing slowly, with lower volumes than last season due to persistent rainfall during the flowering and cherry development stages. The continued rains have also limited access to several coffee-growing communities, delaying harvesting, processing, and transportation.

Despite these challenges, quality remains positive. The first shipments of the new crop are now on their way to us and should arrive through the end of this month and August.

Coffee availability continues to be limited, and competition for available supplies is strong, keeping local prices on an upward trend. The challenge for cooperatives now is completing the volumes to fulfill existing contracts.

There are currently no new updates regarding operations at the Port of Callao.

Production Estimates for South America

 

 

Written by Philip von der Goltz

Green coffee samples arrive in our office. Offers, pre-shipment and arrival samples: they're entered into our system and then opened and spread onto trays. Before undergoing meticulous physical inspection, I take the sample tray full of beans and stick my fat nose into them. Inhaling. Smelling. Like a truffle pig. This is where my journey starts and where I'm transported to the dry-mill in Neiva, Colombia, the spot where this particular lot was produced: Colombia washed Arabica Excelso Huila, Los Hibiscos. The parchment from the mill was delivered from smallholder-farms in the outskirts of Pitalito, nested between the mountains of the Central and Oriental Cordillera. I've been there in the past; it's a four hours' drive by car, and my trip illustrates two important things I want to share with you.

To understand the first point, let's meet Pablo Herrera. He lives with his family and grows coffee on a three-hectare plot of land. Pablo wakes up at sunrise, puts on his boots to work into the field. The humidity in the air lies on his face while he digs a hole and plants new seedlings. The dark humus sticks at his hands and gets under his nails. There is a deep connection with nature. Coffee is his source of income and supports the entire family. There are no real (legal) alternatives to this high-value agricultural commodity. So, despite his awareness of volatility, he knows that actual prices are very good. To him—and also to his neighbors— planting more coffee trees is a completely rational decision.

And that's the first thing to share: Pablo – as most human beings -thinks linearly. He believes that more coffee cherries from his new plantings will provide him with more income.

But coffee prices are not made in Colombia. Or Peru, or Guatemala. Smallholder farmers are mostly "price-takers" with very little bargaining power. Prices are made elsewhere, far away from the loamy slopes of the Andes. So this is the second thing to know: Pablo actually controls much less than he thinks.

So where are prices made? This is something we have looked at in our past blog, "What Makes Up the Price of Coffee?" A deeper look reveals one of the major drivers of coffee prices is the international futures markets in New York, for Arabicas, and London, for Robustas. Here, the market participants can be clustered in two main categories: commercial/physical traders and non-commercial/speculative actors. Commercial/physical traders are the well known multinational green coffee trading companies (OFI, Ecom, Neumann, Volcafe, Dreyfuss, Sucafina, etc.), major cooperatives and exporters (Cooxupé, FNC, etc.) and industrial roasters (Nestlé and Nespresso, JDE Peet's with Keurig Green Mountain, Starbucks, etc.). Together, these companies cover roughly 45% of the volume traded on the exchange.

So, if the physical coffee companies aren't setting the price alone, who is? Who has the muscles to move the remaining majority of 55 percent?

To understand the second category, the so called "non-commercials," or speculative market participants, let me zoom-out so I can explain some broader relationships. Coffee is traded with a category called "soft commodities." Cocoa, sugar, cotton, lumber and frozen orange juice are part of this group:

The Arabica Coffee market moved about 4.2 trillion USD last year. These numbers are impressive, and here's how I arrived at them, because these numbers are also hard to find. In this theoretical exercise we take the contracts traded in 2025 and multiply it by the size of the contract and the average futures price. For coffee this looks like:

• 1 Coffee „C" contract = 37,500 lbs
• if 35 million contracts trade in 2025
• and average coffee price = 320 cts/lb
• 37,500x35m×$3.20 ≈ US$4.2 trillion traded notionally

But despite the astronomical size of this number – perspective is crucial. That's why we must contrast it with other comparable commodity markets.

Viewed through this lens, the 4.2 trillion USD for coffee appears formidable, but when looked at it from a broader context it loses its magnitude. Even after coffee's historic 2025 rally, the coffee futures market is still tiny relative to energy, precious metals, and bonds.

So, let's keep this perspective in mind while we get back to the non-commercial and speculative actors of the coffee market, the ones that actually influence coffee prices. They can be sub-divided into further categories:

1. Systemic Commodity Trading Advisors CTAs (Trend Followers)

These are probably the single most important marginal price movers in coffee today. They usually operate via algorithms and quantitative models. These models are responsible for up to 90 percent of all decisions. The CTAs are regulated by national authorities. They trade multiple commodities simultaneously, varying from agricultural to energy, metals and financial futures such as interest rates, equity indices and currencies.
Momentum and trends play a significant role in the algorithmic and quantitative world. Coffee fundamentals are largely indifferent for them,

When the coffee markets start to make a hard move, trending higher (or lower), CTAs tend to pile in aggressively.

These companies usually don't have coffee traders sitting on a desk analyzing weather patterns in Huila or elsewhere. Coffee is just one "signal" inside a hugely diversified systematic portfolio.

2. Marco Hedge Funds

These funds make large, directional bets on the broad movements of economies, interest rates, currencies, commodities and equity markets. They base their decisions upon their own analysis of global macroeconomic trends. They trade coffee more selectively and usually within a broader macro narrative:
• USD
• inflation
• emerging market's currencies
• weather shocks
• geopolitics
• commodity supercycles

These players are often more tactical than CTAs.

3. Commodity specialist hedge funds

These are probably the closest thing to "professional speculative commodity traders."

Some have deep agricultural expertise and some funds are run by former physical traders and focus on weather. These funds weigh crop stress, logistic bottlenecks, spreads, certified stocks, and arbitrage between the exchanges. They also focus on differentials.

4. Index money and passive commodity exposure

This is less "speculation" in the classic sense. These are pension funds, institutional allocators and ETFs that gain exposure to commodities as an asset class.

These investors may not even care about coffee itself.

Coffee is just one weight inside a broader commodity basket.

The non-commercial sector has often dominated the coffee market for twenty years now. Their massive capital power and corresponding liquidity allocation can produce violent movements of coffee prices. Liquidity can become scarce faster than traders and roasters might adjust. CTAs can create a self-reinforcing momentum, which adds to a rally.

The coffee futures markets have morphed throughout the years from a classical agricultural hedging tool into a more complex hybrid structure combining hedging and macro-financial volatility instruments. Around 2005, the C market was still dominated by the commercial hedgers and physical traders. Since then, the shift happened mainly because coffee was not viewed as a pure agricultural product. It moved toward becoming a financial asset class.

We have seen the past rallies how weather starts the move; the fundamentals then justify the story; and then the entrance of massive financial flows exaggerate the magnitude. The last 2024-2025 rally in the C market clearly showcased these effects. Physical tightness propelled the CTA trend, following actors into the coffee market, which moved prices higher. Option dynamics and systemic fund participation did their bit too. It's important to point out that fundamentals triggered the first part of the rally. Funds did not initiate it but they dramatically amplified it; they became the turbo.

And while Pablo Herrera finished his labor of the day, financial traders, algorithms and quants around the globe push prices into different directions.

He'll enjoy a cup of fantastic coffee in the middle of nature. A humble farmer with muddy boots and a smile in his face. Traders and quants in the mega-cities of this world will never enjoy such a fresh cup of coffee in their offices - but will have a high impact on his life. More than Pablo might be aware of.

---

Want to learn more? Sign up to our newsletter for market and origin news, new coffee arrivals, courses, and more. Subscribe here. 

 

 

In the last week of April, we had the chance to speak with Ellie Dunlop, Head Roaster at Populus Coffee in Berlin. Ellie earned first place at the German Coffee Roasting Championship 2026 held at Probat's headquarters in Emmerich this past March. Ellie, tells us about their journey in the world of coffee and how they are preparing to compete on the world stage at World of Coffee Brussels.

1. Can you tell us a little about yourself?

Yes, my name is Ellie. I don't use pronouns, or in English, I use they/them. I'm originally from Luxembourg and I have English parents. I've been living in Berlin since 2014, so for about 12 years now. Since 2023, I've been the Head Roaster at Populus Coffee, a Berlin-based roastery.

2. How did you get into coffee? When did you start roasting?

I've worked in hospitality since I was young, and probably since around 2017 I've been working with specialty coffee. I started as a barista and had different jobs in cafés around Berlin. The last one was at a bookstore café in Berlin called "She Said" – I can really recommend it.

That's where I continued working with coffee and eventually got into roasting through the roaster at Vote Coffee at the time. Through that connection, I really got hooked again and developed a deeper interest in roasting and sensory work.

3. What motivated you to take part in coffee competitions?

I'm actually not a very competitive person, but I saw the competition as an opportunity to expand my skills, take a closer look at my own abilities, and explore different ways of working.

I work in a roastery where different roasters actually use the same machines, so we share equipment. That's how I met Mars, who works as Head Roaster at Vote Coffee. She competed in the German Roasting Championship in 2024, where she won second place. That really inspired me. Not necessarily thinking of my performance in a competition, but doing so to improve myself and hopefully to be able to represent people who roast coffee and aren't male.

Mars and Ellie during the championships in Emmerich.

4. You're now the German Coffee Roasting Champion 2026 – what was your path to get there?

I already knew in January that I would be allowed to participate, so I had until mid-March to prepare. I was lucky enough to ask Mars if she would coach me, to which she said yes, so we started working together. Honestly, I really see this win as teamwork rather than the achievement of a single person.

5. How did you prepare for the championship?

I first prepared myself using the protocols we would use in the competition, so that I would feel comfortable with the them and be able to work well under pressure.

I also trained on the roasting machine that was used during the competition: a five-kilo Probat. Luckily, I was able to do that at another Berlin roastery. During that time, I trained a lot. I had a weekly routine and stayed pretty consistent with it.

6. Did you have a special playlist that accompanied you during preparation?

I really love this question! I'm actually very into music, but I didn't necessarily have a playlist for the competition. I listen to a lot of radio, especially NTS Radio, a London-based radio station. I listen to it while roasting during production days. I also listen to Refuge Worldwide, which is a Berlin radio station that's really cool. They organize a lot of community events and run many fundraising campaigns.

Ellie and Niklas

7. What was the biggest challenge for you during the competition, and what did you enjoy the most?

I think the biggest challenge was actually my own self-esteem. I often questioned whether I was good enough and had to learn to trust my own skills and the work I had put into this. At the same time, I was really excited about the competition, but also very nervous because everything was new and I was afraid I might forget everything under pressure.

What I enjoyed the most was probably working together with Mars, because we worked really well together while also making sure to still have fun.

I also really appreciated meeting so many genuinely kind people during the competition – both the people from the SCA and Probat who hosted us there, as well as the other competitors. Everyone was incredibly sweet, and that made me really happy.

8. How are you preparing for the World Championship in Brussels?

I created a training plan in advance and now prepare week by week with fixed training sessions. That includes things like cuppings, roasting sessions, or meetings with Mars to discuss planning and training.

I train on a Link Sample Roaster, which will also be used in the competition. We actually have one at our roastery, so I already know it very well. I'm also planning training sessions on the Stronghold SX9. That's the roaster we'll be using as the production roaster during the competition. Since I don't have direct access to that roaster in Berlin, I travel to different places to train. This weekend, for example, I'm going to Cologne. Luckily, there's a small network of people in Germany who work with this roaster, thanks to them, I am able to train with it in different places.

9. Is there anyone you're especially grateful to during this time?

Yes, I would really like to mention Laurel Carmichael. Laurel currently works for the SCA and is part of the editorial team of SCA's 25 Magazine. Laurel used to work at Vote Coffee and is basically the reason I started roasting. Through Laurel, I got the opportunity to attend Vote Coffee's quality control cuppings, and that's when I realized I wanted to learn more. I'm very grateful for Laurel's generosity and for giving me that opportunity in the first place.

10. What advice would you give to someone who's thinking about competing in coffee championships?

I would definitely recommend reading through the rules carefully, especially if you already know you want to compete. But honestly, my simple answer would just be: go for it. Competing has been incredibly rewarding for me because I learned so much through the experience. Of course, it's a big commitment if you want to take it seriously, but if you really dedicate yourself to it, you can gain a huge amount from it.

11. Bonus question: If you were roasting just for yourself on a Sunday morning, with no judges around, what would you roast and how?

Mmm... honestly, on a Sunday morning I probably wouldn't roast at all — I'd much rather sleep in! But I think the most fun for me is roasting sample batches. I especially enjoy working with a coffee I don't know very well yet, because it gives you the chance to experiment and try different things.

Right now, I really love roasting coffees from Honduras. So if I had to choose one, it would probably be a washed SL-28 from Honduras.

Ellie in action

----

Big thanks to Ellie for taking the time to chat with us. We are wishing them all the best for the World Coffee Roasting Championship at World of Coffee in Brussels.

Written by Philip von der Goltz

The past weeks and months have felt heavy. Global news continue to revolve around wars - in Ukraine, Gaza, Iran, and Sudan - and around the devastating consequences for the people affected and, ultimately, for the global economy itself. The fighting may pause from time to time; the conflicts themselves unfortunately do not.

And that is precisely why I want to shift the focus today. Away from hectic headlines and permanent "Breaking News" updates. Let's pause to ask a bigger question, a coffee-crucial question:

What actually makes up the price of coffee?

That question isn't quite as easy to answer as you think. The answer lives in nothing less than human behavior and the mental frameworks we all share. The human instinct for safety and orientation repeatedly lures us into the same trap: the constant search for more information. Another headline. Another report. Another market commentary. That's what we think we need.

That is deeply human. Evolution trained our brains to detect uncertainty early and to reassess risks continuously. Whoever noticed sooner that there might, after all, be a saber-toothed tiger behind the next hill simply had better odds of survival. But, in today's hyper world, full of breaking news and social media blinks, more information doesn't automatically create more clarity.

Charlie Munger once said:

"The big trick is not to be particularly smart — but to consistently avoid being stupid."

Coffee trading contains a surprising amount of truth in that statement. So where does our analysis begin?

Anyone looking at Arabica and Robusta futures prices should abandon the idea of a perfect mathematical equation. Coffee is not a sterile laboratory experiment. Coffee is biology, geopolitics, psychology, logistics, weather, currencies, and human behavior - all at the same time.

What we can do, however, is break the price structure down into its individual components.The most important factors include:

• physical availability,
• futures market structure,
• differentials,
• currencies,
• weather and climate effects,
• managed money and speculative activity,
• freight and logistics,
• geopolitical risks,
• consumer demand,
• and global stock coverage.

Only the interaction of these factors ultimately determines the price of coffee. Let's look at the entirety of the coffee market in a more systematic way. Let us begin with physical availability.

Over the past months, reports from major banks, international brokerage houses, and local export agencies have increasingly pointed - almost unanimously - toward a large Brazilian crop. At the same time, other producing countries such as Vietnam, Ethiopia, and Uganda have already harvested strong crops as well.

The economic logic behind this is straightforward: high prices create incentives. Producers invest more, intensify farm management, and plant additional acreage.

Our current estimate for global coffee production:

The comparison with demand becomes particularly interesting. At roughly 175 million bags, global consumption currently remains almost 10 million bags below estimated production. Purely from a mathematical perspective, inventories should therefore begin to rebuild somewhat during the final months of the year. The futures markets in New York and London increasingly reflect this expectation as well.

1-Year Chart Arabica

 

1-Year Chart Robusta

Since the highs reached in October last year, both markets have corrected by more than 20%. From a historical perspective, however, both Arabica and Robusta still trade at exceptionally elevated levels — in some cases still nearly 100% above their long-term averages.

At the same time, the futures structure remains heavily inverted. That inversion prevents importers from building large inventories in consuming countries. Anyone financing coffee at expensive levels dislikes storing "too much hope" in a warehouse.

Differentials: getting firmer with falling futures markets

The development of differentials remains particularly interesting at the moment.

Brazilian farmers currently face little selling pressure. As a result, the physical market still feels surprisingly tight in many areas. Demand for nearby Brazil alternatives has strengthened globally — and differentials reflect exactly that situation.

In other words: the futures market looks bearish. The physical market still appears remarkably resilient in many places.
That, too, forms part of the reality of the coffee market.

And what about the funds?

After funds and speculators liquidated part of their long positions and took profits during the first quarter, they now operate far more cautiously. Positioning remains net long, but with a significantly more defensive risk appetite.

Market participants there currently focus closely on two issues:

• the actual size of the Brazilian crop,
• and the geopolitical situation in the Middle East.

Both factors could quickly shift market sentiment again.

Weather remains the major uncertainty factor

Global weather conditions remain critically important.

Phenomena such as El Niño and La Niña heavily influence rainfall patterns and can significantly affect flowering, cherry development, and yields. This year, indications of a possible El Niño scenario continue to increase, and early models already discuss potential implications for Brazil and Colombia. No serious analyst can reliably predict today how severe these effects may ultimately become.

And that is precisely the point:

The future rarely becomes fully predictable — but market participants can still analyze risks in a structured way.

Logistics: the underestimated price driver

Freight markets and global logistics currently face enormous stress.

Geopolitical tensions in the Middle East continue to push freight rates higher and slow coffee shipments considerably — particularly from East Africa. Inland container shortages persist, shipping lines constantly alter voyage schedules, and supply chains become increasingly unpredictable.

On top of that comes the uncertainty surrounding the Strait of Hormuz. Rising energy prices increase not only ocean freight costs, but also inland transportation expenses, fertilizer costs, and energy prices in producing countries.

Over the medium term, this creates a clearly inflationary environment.

And that is exactly where the next challenge begins: the consumer.

What happens to demand?

Consumers across North America, Europe, and many other parts of the world already face significant financial pressure. Energy, food, and financing costs continue to rise. Households reprioritize spending.

Fortunately for our industry: People continue to drink coffee.

Historically, however, consumption shifts within categories during such periods. Traditional branded programs often face more pressure and partially migrate toward discount channels, while premium segments tend to remain surprisingly stable.

Coffee is not merely a beverage. For many people, it represents a small piece of ritual, normality, and reliability in an increasingly unstable world.

Inventories remain "light"

The inverted futures structure continues to discourage most traders from building large inventories.

At the same time, high differentials recently transformed certified exchange stocks into an attractive and comparatively inexpensive coffee source for industrial roasters. As a result, exchange inventories continue to decline and remain historically tight.

So, what does all this mean in practical terms?

Now that we have conducted a somewhat more systematic assessment of the current market environment, we can begin deriving potential scenarios and assigning probabilities to them. That will be an exercise for one of the next blogs, but, for the moment, the following appears most important to me:

Despite still elevated price levels, the increasing availability of the Brazilian crop could place renewed pressure on coffee prices by the end of the third quarter at the latest.

Until then, it appears sensible to cover core qualities in a disciplined manner and in reasonable quantities. At the same time, volatility will likely remain high. A consistent hand-to-mouth strategy therefore still appears appropriate from today's perspective.

However, we should monitor two potential game changers very closely:

• the further development of the Iran conflict (Street of Hormuz),
• and the actual intensity of a potential El Niño event.

Both factors could shift market sentiment relatively quickly. And perhaps that is the most important conclusion of all:

We should not confuse our evolutionary desire for ever more information with genuine orientation.

Successful market participants do not constantly attempt to predict the future perfectly. Instead, they regularly and systematically reassess their current position, analyze the individual price components objectively — and then act with discipline, structure, and risk awareness.

Written by Philip von der Goltz

In the eternal search for the world's best coffees, I often ask myself what makes these coffees so special. Is it the sensory experience – the combination of acidity, body, flavor and complexity? Is it the processing method? The washed, pulped natural or natural – with all their technical nuances such as red honey, carbonic maceration or prolonged fermentation? Perhaps the key lies in the variety of the coffee plant itself – Geisha, Wush-Wush, SL28 or Pink Bourbon. Maybe it is terroir: microclimatic conditions, altitude, hours of sunshine, rainfall and soil composition.

To better search for an answer, we regularly invite coffee experts to our List + Beisler cupping studio: roasters, farmers, exporters and renowned coffee professionals from around the world. Then the ritual begins.

The roasted coffee is freshly ground. The dry fragrance evaluated. The coffee brewed with filtered water at around 96°C and then, after a few minutes, an aromatic crust forms on the surface, which is smelled then broken with a spoon, which is of course the moment when an intense wave of aroma rises from the cup.

A few minutes later, the actual cupping begins and together with our green coffee experts and Q-graders, we try to put the invisible into words: the perfect description of a coffee.

It was at one of these expert sessions that we had the pleasure of welcoming Vera Stücker.

Vera runs a coffee farm at the foot of the Ngorongoro Crater in northern Tanzania. She told us about the elephants and buffalos wandering through her coffee fields. About workers who have had to run from particularly temperamental buffalos more than once. About the constant balance between agriculture and wilderness.

Every harvest is different, every year brings new challenges, but after her very engaging presentation, we had the chance to taste Vera's coffees. And I must admit: they were exceptional. I found her stories so fascinating and her coffees so convincing that I decided: I need to see this farm for myself.

From Addis Ababa to Ngorongoro

At the beginning of February, the African Fine Coffees Exhibition (AFCA) took place in Addis Ababa. I briefly reported on this trip in another blog post.

The alarm rang far too early on the morning of February 7th. A few hours of sleep had to suffice. Still in the dim light before dawn, I checked out of my small hotel and took a taxi through the many construction sites of this rapidly growing city on the way to the airport located in Addis Ababa's east.

Shortly before landing in Tanzania, a spectacular sight appeared: to the left, the snow-covered Mount Kilimanjaro. To the right, Mount Meru.

As soon as the heavy aircraft door opened, the humid morning air rushed inside. Karibu Kilimanjaro – or rather: onward to the Ngorongoro Crater.

After several hours of driving, I arrived in the early afternoon at Ngila Estate, an almost paradisiacal place on the outer rim of the crater. They say the crater can even be seen from space. Yet its true beauty only reveals itself once you are there. Or even better: with "boots on the ground."

After a warm welcome from Vera and her team, we immediately set out to explore the farm.

Rethinking a Coffee Farm

We were accompanied by Paul, the farm manager, who has been living on the estate with his wife Diana and their young son for some time now. I could write a separate blogpost or better a whole book about them. Their life is a fantastic mix of adventure, entrepreneurship and deep passion for coffee. Paul is Tanzanian and grew up on a coffee farm. He studied agriculture at the Humboldt University in Berlin. During this time he also worked as a roast master at the Berliner Kaffee Rösterei – a distinguished quality roastery in Berlin. His knowledge on modern agriculture and coffee productions is simply impressive. Together with Vera, he is working to conceptually reposition the farm.

Three central questions guide their work:

• How can productivity per hectare be increased?
• How can the cost structure be improved?
• And how can this be achieved without compromising quality?

The answer lies in a combination of traditional and modern agronomic methods.

One example is spacing, the planting density of the coffee trees. Different planting distances are being tested to optimize light exposure, nutrient availability and water use. Another example is a technique known from fruit cultivation: grafting. In this process, a young shoot of one variety – for example a Compact variety, high-yielding plant – is grafted onto the rootstock of another variety, such as the famous SL28. I had seen these work done in nurseries and also on some experimental plots, but it was the first time for me to see this done at scale. The selection of the appropriate suckers and also the long term planning involved are impressive. The result is a plant that can be:
• more productive, as the Compact variety is well known for
• more climate-resilient through the deep rooting system of the SL28
• and more resistant to disease such as Coffee Leaf Rust (Roya) or Coffee Berry Disease (CBD)

Grafting helps create robust plants without sacrificing the desirable genetic characteristics of established varieties.

At the same time, the farm is managed differently depending on altitude:
• Lower elevations: focus on productivity
• Higher elevations: focus on top-quality coffees – for example with Geisha or Bourbon varieties

In this way, several quality levels can emerge within a single farm – an intelligent model balancing agriculture and specialty coffee production.

Coffee and Wilderness

All of this takes place within a natural setting that is difficult to describe. Guineafowl and dik-diks – small antelopes that resemble miniature deer – wander through the rows of coffee trees on Vera's farm. Elephants and buffalos move along a newly established wildlife corridor close by.

I must admit that the fresh leopard tracks in the damp red soil right next to my own footprint made me pause for a moment. Fortunately, the encounter never happened.

Precision in Processing

The next day I met Neel Vohora, the owner of a neighboring farm from which we have been buying coffee for several years: Edelweiss Estate.

The farm is run professionally and consists of several plots. A few years ago, together with a roaster friend and with considerable support from Neel, we built a multifunctional building there. During the week it serves as a daycare center for the children of the farm workers. On weekends it becomes a small grandstand for spectators watching the local football team play.

Besides the extensive coffee plantations, I was particularly impressed by Neel's washing station. The processes are thought through in remarkable detail.

Freshly harvested cherries are collected during the day and allowed to lightly pre-ferment overnight in the cherry before being pulped the next morning. This is followed by a short fermentation and washing stage. This short pre-fermentation in the cherry has an interesting effect: it enhances sweetness and fruitiness in the final cup profile.

Neel has also developed his own approach to drying. The freshly washed parchment is not immediately placed in direct sunlight, but first pre-dried under shade. This allows the remaining moisture to leave the bean slowly and gently. The advantage is clear: the beans dry more evenly and more gently, preventing cracks in the parchment and preserving delicate aromatic structures. For roasters, this means more stable green coffees and clearer flavor profiles.

Coffee at the Edge of the Wilderness

Elephants and buffalo are also regular visitors at Edelweiss. Especially during the rainy season, they search for minerals and salts that they find in small soil caves scattered around the farms. From here, the outer rim of the Ngorongoro Crater is visible with the naked eye.

Few places illustrate more clearly what specialty coffee truly represents: a combination of nature, agriculture, knowledge and passion.

Here, farmers like Vera and Neel are constantly pushing the quality of our favorite beverage forward. Cupping coffees on farm and particularly so close to the Ngorongoro Crater is a unique experience. Considering all components that make a great coffee – ranging from variety to terroir, process and surely roasting, I think I found some of the greatest gems from Eastern Africa. We look forward to having the coffees in our repertoire and available in our List + Beisler Webshop soon!

Written by Philip von der Goltz

Between snowstorms and ice, my journey began on 4 February 2026 to a place where coffee is not merely grown, but lived: Ethiopia. The destination was the AFCA trade fair in Addis Ababa – "African Fine Coffees" – a name that feels less like a marketing promise than an accurate description.

Coffee farmers, cooperatives, exporters, machinery manufacturers and international buyers filled the aisles of the newly built exhibition centre. Yet Addis Ababa alone is reason enough tol. Few cities make change as tangible as this one. At 2,350 metres above sea level – closer to the stars than most capitals – Addis feels charged, almost electrified. More has been built here in the past eight years than in the previous eighty. A city in transition, evolving from capital to metropolis.

I have the privilege of travelling regularly to East Africa, and the fair quickly turned into a series of reunions with long-standing companions from the coffee world. Among them were our local project partners, with whom we have been working for four years to support smallholder farmers in the south (Sidama, Yirgacheffe) and the southwest (Limmu, Jimma) of the country. The objective is always the same: better quality, higher productivity, greater resilience. Modern tracking tools now make progress visible – measurable, comparable, verifiable. Seeing these results is encouraging and provides confidence in the future development of the projects.

Beyond these initiatives, however, other conversations dominated. Sentiment in Ethiopia's green coffee market is tense. After two exceptionally profitable years for farmers and exporters, the 2025/26 harvest is shaping up to be a far more challenging marketing season.

The season began in October and November with record-high prices for coffee cherries. Operators of wet mills – private exporters, cooperatives or intermediaries (known locally as Akrabis) – competed aggressively for early volumes.

In addition, many farmers had learned in the previous season to dry their cherries themselves and sell them later in the year as naturals. They were able to achieve significantly higher prices, as international coffee markets rallied strongly in the second half of 2025. As a result, many farmers are now well capitalised, with little immediate pressure to sell.

What is often overlooked is that international Arabica prices on the New York exchange have fallen from around 400 cents per pound to roughly 300 cents – a decline of 25 percent. This shift hits cooperatives and exporters directly. At the same time, the Ethiopian government, through the Coffee and Tea Authority, has set a minimum price that currently sits well above what international buyers can or are willing to pay. Not due to a lack of interest, but because other origins have become significantly more competitive.

Markets are efficient – and unforgiving. That cuts both ways. Roasters and end consumers, too, have clearly felt the steep rise in costs over the past four years.


Back to Ethiopia, back to the brew now taking shape: on one side, falling international prices (now closer to 280 cents per pound); on the other, high state-mandated minimum prices. If cooperatives or exporters were to sell coffee purchased at these elevated prices at current market levels, they would incur substantial losses. At the same time, sluggish export flows are placing increasing pressure on both groups.

This situation is particularly paradoxical given that Ethiopia set a new export record last year: 7.5 million bags of green coffee, an increase of 36 percent. The year before had already been a record, with 5.5 million bags exported. The current harvest is also expected to be strong.

Broadening the perspective to include harvest forecasts from Brazil, Vietnam and Indonesia reveals a clear trend for 2026: the supply tightness of recent years is likely to ease. At the latest, once Brazil's crop enters the market in the second half of the year – precisely when Ethiopian naturals are traditionally shipped – price pressure will intensify.

At the same time, Ethiopia's government is heavily dependent on US dollar revenues from coffee exports. This makes it difficult to adjust minimum prices quickly in line with global markets. A lack of foreign currency weighs heavily on the state – yet sometimes the first loss is indeed the smallest.

Conclusion: 2026 is likely to be a year with fewer washed coffees from Ethiopia and a higher share of naturals. If prices remain at current levels or decline further, pressure on the sector will increase markedly, particularly in the second half of the year.

One piece of good news remains. During the AFCA, coffees from across East Africa were cupped as part of the "Taste of Harvest Competition". The quality was, once again, outstanding. Grand classics in the washed category, alongside experimental fermentation styles such as carbonic maceration and honey mielado, repeatedly brought moments of reverent silence to the cupping table. Some of these crown jewels have once again been selected for you this year.

Stay tuned.

Interview by Gisselle Guerra

What does it take to become Germany's Brewers Cup Champion?

For Urs Rotzinger, this journey started at home, making espresso for his roommates. What began as a hobby grew into a focused pursuit. He began competing in 2023, learning and improving with each competition. Last September, he returned to the Brewers Cup at the Frankfurt Coffee Festival, – where he took 1st place.

Now he is preparing once again, but this time for the world stage, representing Germany at the World Brewers Cup in Brussels. In this Q&A, we talk with him about his path into coffee competitions, his approach to brewing, and the experiences that have shaped his journey so far.

1) Can you tell us a little bit about yourself?

Yes! My name is Urs, and I am 33 years old. I work in a non-coffee environment, so coffee is a hobby for me—but it has become quite a huge one since I am now a coffee competitor. It takes a lot of time, effort, and money, so sometimes it's hard to call it only a hobby.

2) How did you get into coffee?

I think it was back in 2016 when I started making espresso at home. I bought a home espresso machine and then slowly got into specialty coffee and filter coffee as well—I started with a Chemex. I remember, my first filter coffee was from Ethiopia!

The moment it really skyrocketed was when I started taking sensory courses. That sparked my interest in the world of coffee, as I discovered how many different flavours there are, along with the diversity and complexity of the product.

In one of those courses, I was told about a coffee farm training in Nicaragua. I was able to join, even though I was a complete coffee newbie and non-professional. From that moment on, I soaked it all in—and there was no going back.

Urs during the origin trip to Nicaragua. Photo: @markuskailes

3) That is a very good story. What motivated you to participate in the German Brewers Cup?

That was during my time in Nicaragua in 2023. While I was there, I met Claudia Lovo, the founder of Bridazul. They process coffees and do a lot of networking with different farms, showing farmers how to improve their coffees so they can achieve better prices.

I also met Nadja Schwarz from Kaffeemacher, and June Simon, German 2025 Brewers Cup Champion, who was already competing. They encouraged me to consider competing as well and suggested that I start slowly. While brainstorming ideas in the back of a truck, we landed on the idea of me participating in the Brewers Cup with a humble approach, centering the presentation on gratitude for a cup of coffee and the many people behind it.

I competed that year using a French press, which is very unusual for the Brewers Cup. I got a Nicaraguan coffee through Claudia, it was a Parainema variety from Finca Los Suyates, in Nueva Segovia. That was the start in season 2024, I didn't score many points, but the judges gave me a lot of valuable feedback.

Taking that feedback, I competed again the following year with another Nicaraguan coffee, an SL variety mix from Finca Libre. That year, I placed second. June took the first place also using a coffee from Nicaragua, which is amazing for the country, as competitors typically use Colombian or Panamanian coffees.

At his first competition. Photo: @andreas.raw

4) What coffee did you choose for the competition & how did you choose it?

Since the last two competitions, I felt that I had achieved my results almost by accident. Because of my impostor syndrome, I really couldn't believe I had placed second. So I decided to compete again. I thought, "If it was an accident, this year will show whether I earned those points intentionally." So I reached out to Claudia once again.

This time, I got a carbonic maceration Geisha from Finca El Paraíso. At first, I didn't want to use a Geisha because everyone uses it, but after cupping it, I saw it had the most clarity and the most distinct flavour descriptors. It wasn't the coffee I personally liked the most, but it was the best fit for competition.

I had many difficulties roasting it, but it turned out amazing. On the competition day, I couldn't believe I advanced to the semifinals and finals again. After I won, I realized that I understood how to score points in the Brewers Cup, so the impostor syndrome didn't hit as hard this time.

5) Tell us about your recipe, what devices did you use and what made your methodology stand out?

I chose the same roast profile I used for the SL variety mix the previous year. Since it was a carbonic maceration process, the beans were very sweet and boozy. Once I had the roast profile that I liked in cupping and brewing, I searched for a recipe.

I opted for a simple method that I could repeat three times, as required by the competition, while speaking at the same time. The recipe is basic: 16 grams of coffee to 250 grams of water, with a 50-second bloom. After 40–45 seconds, you do another pour of 100 grams, followed by a final 100-gram pour. I chose to use an Orea V4, as I found my coffees tasted sweeter and it highlighted the citric acidity of the coffee very well.

6) How did you prepare for the championships?

I kind of prepared on my own, but I also received a lot of help from other competitors about the rules and what was possible on stage. Because half of the competition is the coffee, you need a good roast profile and recipe, and then have the presentation, so you need a topic or theme you want to talk about or represent.

At some point during my preparation, I realized that I only got into coffee because of my contact with Claudia, and I got into competing because I was in contact with Nadja and June. So there it was for me: contact would be the topic of my presentation.

Once I had my topic, I wrote the presentation and then started practicing talking while brewing, which to me is the most difficult part. It's all about repeating it over and over again until I get it just right.

During the Brewers Cup in Frankfurt Coffee Festival 2025. Photo: SCA Germany

7) Was there any song or playlist that helped you prepare during this time?

I like music very much—so much that I can't concentrate on other things when I'm listening to it. However, while walking to work, I would sometimes listen to the playlist I use on stage and practice the text with the music in the background.

I chose this music to help me feel calm and relaxed, and to try to make the judges feel good as well. The first song is called Isn't It Romantic by Chet Baker.

The last song on my routine playlist is also very special to me, as it will be the moment when I finish the 10 minutes, when all the pressure comes off my shoulders. It's called Golden Crates by Dusty Decks. These two songs have been important to me during my preparation.

8) Is there anyone you are particularly grateful to during this competition period?

Many people—especially my loved ones. My family, friends, and roommates. They don't work in coffee and aren't as into it as I am, but they put up with me when I practice and make them try coffees.

I'm also very grateful for all the people in coffee I could ask anything of—they are always supportive and kind. In particular, I'm grateful to my friend Claudia Lovo from Nicaragua.

I also want to say a big thank you to you, the L+B team, for sponsoring the price money. Competitions are always financially challenging, so this support means a lot to me.

Urs & Niklas, our Head of Spot Sales, at Swiss Coffee Festival 2025.

9) What is next for you in 2026?

For now, the World Brewers Cup in Brussels. I have some private projects, as well as coffee-related ones, like giving filter coffee and sensory courses.

10) What advice would you give to someone who is thinking about participating in the coffee competitions?

Try it. Ask all the questions. Be motivated to make mistakes—it's fun to make them if you see the learning in them.

-

Our sincere thanks to Urs for taking the time to speak with us. We wish him the very best at the world championships!

 

 

22 December 2025

As families prepare to gather for Nochebuena (Christmas Eve), coffee producers across Central America and Mexico are entering the peak of the 2025/2026 harvest season. Unlike last year, harvest activities began without major delays, though rainfall patterns are being closely monitored. Overall, crop expectations across the region are positive.

We checked in with Wolfgang Kitzing, Senior Trader at List + Beisler, who traveled through the region in the second half of November. José Pablo Juárez, Head Coffee Advisor at Zaza Coffee in the U.S. and a well-known coffee professional from Costa Rica, also shares insights on current harvest expectations in Central America.

Miguel Pineda from Laumeyer, Wolfgang, Merlin Preza from Prodecoop, and José Pablo at Sintercafé 2025 in Costa Rica.

Costa Rica

Across Costa Rica, weather patterns appear better than last year. However, conditions during the rainy season did not allow for sufficient water stress on the plants, resulting in reduced flowering for the 2025/2026 harvest. As a result, a moderate reduction in total production is forecasted.

In Tarrazú, the crop is expected to be approximately 20-30% lower compared to the previous year. José Pablo says: "luckily, production in the southern regions such as Coto Brus and Pérez Zeledón will overcompensate with a higher than average harvest." Total production for the 2025/2026 crop is forecast at 1.4 million bags of 60kg.
Diseases such as coffee leaf rust persist and anthracnose is becoming more regular and difficult to control, increasing production costs and affecting yield per hectare. As in the rest of Central America, labor shortage remains a major issue in the country. Hence, Costa Rica's harvest largely depends on migrant labor from Nicaragua and Panama.

New crop coffees are expected to arrive to Hamburg between March and April 2026.

Guatemala

Guatemala saw the start of the harvest in late October, particularly in lower-altitude regions. In parts of the higher altitude regions of Antigua and Huehuetenango, cherries were still in the maturation phase in the first week of December.

Wolfgang explains that "labor shortages continue to be a challenge, alongside ongoing pressure from coffee leaf rust and rising production costs." Nevertheless, the harvest is progressing well, with farms in good condition and generally favorable weather.

Production for the 25/26 season is forecasted at about 3.4 million bags of 60kg.

Fresh new crop coffees are expected from several fincas around March, including our Guatemalan longstanding favorites from Huehuetenango, Las Amapolas.

First washed coffees produced at Finca San Sebastian to the left.
Cupping the first coffees of the 2025/2026 season at Finca San Sebastian to the right.

Honduras

General elections were held on November 30th but as of today (22.12.25), Hondurans are still waiting for official news regarding their new President. Everybody is nervously waiting for the results. Despite this political uncertainty, population and coffee farmers are navigating the situation without any major disruptions Unlike the previous delayed harvest, the 2025/2026 crop in Honduras began within the usual timeframe, starting in late October and expected to continue through April/May 2026.

"So far", Wolfgang adds, "the maturation and picking phases are progressing well. Farms are in very good condition, reflecting continued investment in maintenance and fertilization."

Weather conditions have generally been favorable; however, persistent rain has been reported in Copán and Ocotepeque last week causing some concern. If these conditions persist, both volume and quality could be affected.

Ripe coffee cherries in Ocotepeque. November 2025

Labor shortage remains a major issue in Honduras, with low availability of pickers during harvest and workers for year-round farm maintenance. Another challenge is the lack of financing, especially for small and medium sized farmers.

Total production volumes are expected to rise modestly for the 2025/2026 crop. Estimates are currently at 4.9 million 60-kg bags, maintaining Honduras' position as Central America's largest producer.

We are also pleased to share that we have partnered with the UN's International Trade Centre for a new project in Honduras. The CLEAR project aims to address the root causes of child labor in coffee supply chains. Our Honduran cooperative partners have joined this initiative to mitigate risks of lack of labor, living income, and environmental protection—factors closely linked to child and forced labor. While there is still a long way to go, the first steps have been taken, and further updates on the project will be shared in due course.

Fresh crop coffees from these cooperatives, along with other Honduran offerings, are expected to arrive in Hamburg at the beginning of the year.

Wolfgang visiting COHORSIL in Honduras.

El Salvador

In El Salvador, the coffee harvest began in October. Excess rainfall during the first week of December has reportedly caused slight damage in areas such as Santa Ana, Coatepeque, and Ahuachapán. Excess water can lead to issues such as over-fermentation, cherry drop, and premature drying on the trees.

Coffee leaf rust and anthracnose have also been reported. According to the Salvadoran Coffee Institute, anthracnose is an issue in the majority of the country's coffee-producing regions and has been aggravated by excess rainfall.

Despite these challenges, El Salvador is projected to produce a larger crop compared to the previous season, with an increase of approximately 13%, equivalent to around 660,000 60-kg bags.

Fresh crop lots from the Cordillera del Bálsamo are expected to arrive around March 2026.

Alvaro Mencia from Cooperative Siglo XXI in Cordillera del Bálsamo, El Salvador.

-

Looking for Central American coffees for your lineup? Get in touch with our traders to discuss options, request samples, or join a cupping. You can also explore our portfolio online by visiting our green coffee webshop.

Views from Cordillera del Bálsamo, El Salvador.

 

Date: 12.12.2025

As highlighted in our Weekly Coffee News this Monday, Indonesia, as well as other Asian countries including Sri Lanka, Thailand, Malaysia, the Philippines, and Vietnam, have suffered from extreme weather in the past weeks, with overlapping tropical storms and intensified monsoon rains causing catastrophic flooding and landslides.

Aceh, North Sumatra, and West Sumatra were particularly affected as Cyclone Senyar crossed the archipelago, bringing torrential rain, flooding, and landslides. More than 900 casualties have been reported, thousands displaced, and many remain missing.

These conditions coincide with the region's main Arabica harvest, making it particularly challenging. Infrastructure has been severely damaged, cherries have fallen from trees, and some areas remain isolated due to destroyed roads and bridges. The full extent of the impact on farmers and the coffee crop is still unclear, but the disaster is ongoing at a critical time for farmers' income.

Aftermath of the flooding in Sumatra.

Due to severed road access, lack of electricity, and disrupted communications, many communities remain isolated. Our suppliers in Sumatra report that, as of today there are only limited land connection from Aceh and West Sumatra to Medan. Potable water, food, and emergency supplies are being transported by boat.

To provide swift and uncomplicated assistance in such catastrophic situations, we have established a Quick Relief Fund, from which resources have already been disbursed to our partners in Aceh. These funds have been used to procure water, milk, and food supplies for affected communities. Fortunately, our partners and their families are safe and actively supporting their communities.

Want to get involved? Many organizations are raising funds. One of them is IWCA, they are raising funds for the for disaster relief in affected communities in Aceh:

• IWCA Aceh Recovery Fund

Supplies before packed, transferred and distributed to adults and children in Aceh.

Date: 22.09.2025

The Farming Accelerator Project launched its pilot phase in 2020 across seven woredas in Ethiopia. Now, five years later, we can look back and see the impact it has had on the communities where the training took place. It's important to highlight that the results and data we are about to share would not have been possible without strong partnerships.

The United Nations' International Trade Centre (ITC) has been the main supporter of the project since the beginning. Enveritas, a nonprofit organization that provides innovative, data-driven sustainability verification in the coffee sector, is another key partner. They monitor the program and deliver annual studies on its performance. Coqua, a local organization focused on farmer training, manages the project on the ground.

 

The project is developing across seven woredas in the Southern Nations, Nationalities & Peoples Region (SNNPR) and the Southern-West Region. The target population of the program are smallholders farmers that use coffee as a cash crop. Throughout the project's lifetime, we reached over 5,000 household heads with an average age of 43 years and 0.5-2 hectares of land. Of the 5,000 farmers, 60% are located in the South-West Region, and 40% in the woredas from the South (SNNPR).

Participation in the project is 100% voluntary. All of the sampled farmers attended at least 1 group session and 68% hosted or visited demonstration plots.

The project's approach is centered on promoting eight specific agricultural best practices through targeted training. The goal is simple: by adopting these practices, farmers gain both agronomic and financial benefits. Higher yields increase marketable surplus, enabling households to take advantage of price fluctuations. At the same time, rising incomes support food security, education, and reinvestment in farms.

Since the project took off, the trainings were led by Farmer Trainers through Farmer Field Schools, with approximately 30 farming families each. One-to-one coaching was also imparted, and there was also one demo plot per Kebele (similar to a neighborhood).

Best Agricultural Practices (BAPs)



Adoption Rate of Best Agricultural Practices (BAPs)

Delivering the training and supporting farmers in the process is one side of the story. In order for farmers to see agricultural and financial advantages, they must adopt the practices for an extended period of time.

From the data collected from 5,148 participating households between 2021 and 2024, we are happy to observe that the training is, in fact, translating into adoption, with gains in every woreda! From the midline year of 2022/2023 to 2023/2024, the overall adoption rate increased from 51% to 64%.

For exact adoption rates during this time, see the following bar-chart:

What does this mean?

Overall Adoption Rate: There are gains in every woreda, and the adoption rate has increased each year. However, progress in the Weeding (52%) and Rejuvenation (48%) modules remains the lowest. In contrast, Shade management (70%) and Composting (63%) consistently show the highest adoption rates.

Woreda Performance: While every woreda has improved its adoption rate, performance varies. While Shebe and Seqa Cheqorsa are adoption "rockets," the perfect ladder of adoption rate translating into higher income can mainly be seen in Dara and Seqa Cheqorsa. Yirgacheffe is the top performer in adoption rate and yields, but income levels are middling, most likely due to the fragmentation of very small farms (under 0.7 ha).

Impact on Cherry Production: Overall, production volumes more than doubled during this period and represent the main source of income for farmers. Production growth is volume-led and concentrated in cherry; stable jenfel volumes imply a marketing shift rather than agronomic stagnation. Statistical tests conducted during the data analysis show that this growth is especially significant in areas with high adoption of erosion control, IPDM, and composting practices.

Inflation in Ethiopia

While increased production has boosted household income, high domestic inflation has reduced its impact. When adjusted for inflation, the project-wide income gain from 2021 to 2024 drops from +151% nominal to about +60% real. This gain varies significantly across woredas, with real income improvements being modest outside the top-performing areas.

Increased volume is the dominant driver of household income. Price spikes can offer short-term benefits, but market volatility, climate change, and inflation remain major challenges for farmers and can hinder the project's overall progress.

What is next?

Needless to say, we're very excited to see that the training is taking hold and that farmers are fully on board! It's remarkable to witness best-practice adoption rising from 51% to 64% in just one year—and to see the impact visibly reflected in the fields. Yields have more than doubled, demonstrating a significant increase in farmer productivity.

While income gains vary across woredas, the overall trend remains positive. Households in Dara and Seqa Cheqorsa have quadrupled their earnings, whereas Shebe and Gomma continue to lag behind, highlighting ongoing challenges related to soil quality and market access.

As we move into the second phase of the project, we'll be placing greater emphasis on practices that show a strong correlation with improved productivity—specifically erosion control, tree nutrition, and composting. Woredas with lower performance will receive additional training and support to help increase yields and income. Given the inflation in Ethiopia and ongoing market volatility, strengthening the Business Skills module will also be a key focus moving forward.

Stay tuned to follow the project's continued development. Since last year, we've been offering coffees from farmers in the Farming Accelerator Project—and we're thrilled to offer them again this season! Keep posted.

Do you have questions about the Farming Accelerator Project or would you like to support it? Please don't hesitate to get in touch at compliance@list-beisler.de.

 

 

Publication Date: 13.06.2025

A new study that involved the unprecedented collaboration of coffee researchers and collaborators from 15 countries at 23 sites around the world provides insights into how 29 Coffea arabica varieties respond to coffee leaf rust (CLR), a devastating disease affecting coffee crops worldwide. Varieties respond differently to disease and this research, published in Frontiers in Plant Science, is the most extensive evaluation of arabica coffee varieties under diverse environmental conditions to date.

"No single country or institution can solve the complex challenges facing coffee on its own," says Dr. Tania Humphrey, the scientific director of World Coffee Research. "This trial shows the power of global collaboration—by pooling data, expertise, and resources across continents, we're able to generate insights that no single program could uncover alone. It's a model not just for coffee, but for how agricultural science must evolve to meet the demands of a changing world."

Photo: World Coffee Research

The threat of Coffee Leaf Rust

Coffee leaf rust, caused by the fungus Hemileia vastatrix, poses a significant threat to coffee production. The disease can lead to defoliation, reduced bean quality, and yield losses ranging from 35% to over 75% in severe cases. First identified in the 19th century, coffee leaf rust has since spread to nearly all coffee-growing regions, including a recent emergence in Hawaii in 2020.

"Identifying host resistance for managing diseases like coffee leaf rust is crucial in enhancing the profitability and sustainability of Kenya's coffee sector, while promoting environmental health," says Dr Elijah Gichuru, the Institute Director of Coffee Research Institute, Kenya Agricultural and Livestock Research Organization. "Participating in this global research activity strengthens our efforts to combat coffee rust and reminds us that we're not alone, and that scientists worldwide are working together to solve shared challenges for the benefit of stakeholders."

Genetic armor: rust resistance isn't one size-fits-all

Utilizing coffee varieties resistant to rust is among the most sustainable and cost-effective strategies for farmers to minimize economic losses from the disease. Resistance depends on the genetic makeup of both the coffee plant and the pathogen. To date, over 55 races of CLR have been identified, each interacting differently with various coffee varieties.

Arabica coffee's resistance genes, known as SH genes, have been sourced from different species: SH1, SH2, SH4, and SH5 from C. arabica; SH3 from C. liberica; and SH6 through SH9 from C. canephora (via Timor hybrids). Commercial arabica varieties often contain combinations of these genes, but no single variety has all the known resistance genes. Moreover, the pathogen's continuous evolution necessitates ongoing efforts to identify and integrate new sources of resistance.

"Understanding rust can be complex for farmers. By identifying which varieties really work against rust in real-world conditions, this research gives farmers better tools to sustain their crops, their incomes, their dignified life, and their future," says Albertino Meza Ojedas, Agricultural Research Manager at CENFROCAFE. The Peruvian cooperative represents 2,800 coffee-growing families and hosted one of the global network sites. "It's an honor to participate in this global study that brings together scientists from around the world to solve a shared problem."

Aerial view of plots. Photo: World Coffee Research

One global trial, 18 countries, 31 varieties

In 2015, the International Multilocation Variety Trial (IMLVT) was established by World Coffee Research, together with partner institutions around the world. The trial placed 31 arabica coffee varieties from 11 breeding programs worldwide into 29 research plots in 18 countries. Importantly, the trial sites captured a huge diversity of climatic conditions, from hot and dry sites in Zambia to cooler, wetter sites in places like Gambung in Indonesia. This unprecedented global effort aimed, in part, to assess natural coffee leaf rust infections under real-world field conditions. For the rust study, a subset of data from the global trial network was analyzed, based on data availability and quality. (Data from 23 of the 29 original sites, in 15 of the 18 network countries, was used; performance of 29 of the 31 varieties was analyzed.)

Global best-bets and local champions

While some varieties exhibited high resistance across multiple sites, none were entirely immune, and all showed some susceptibility in certain locations.

Some varieties, like Parainema, Kartila 1, and IPR107, offered a promising balance of high resistance to coffee leaf rust and stable performance across environments, making them good all-around choices for rust resistance. Others, like EC16 and Catigua MG2, showed very high resistance in some locations, but weren't as high-performing in others (i.e., their performance was not as "stable" across sites). These varieties perform best under specific conditions. Varieties with pure arabica backgrounds generally showed higher susceptibility, whereas those with interspecific introgressions, such as Timor hybrid derivatives, exhibited greater resistance.

The study highlights the need for continuous monitoring and adaptation to evolving disease pressures.

The environment tips the scales

Resistance isn't determined solely by genetics—it's also influenced by where a variety is grown, which can encompass factors like which rust races are present, how the trees are cared for and managed, and a given site's climatic conditions that can affect rust prevalence. The study found strong genotype-by-environment (GxE) effects, meaning a variety that thrives in one place may struggle in another. Four major "mega-environments" and pinpointed specific sites within each were most effective in discriminating for resistance. This information can help breeders more efficiently test new varieties for rust susceptibility.

"The enormous global collaboration behind this study allowed the identification of varieties and their genetic backgrounds that perform well under local conditions, across macro-environments, and globally. Although further research is needed to understand the genetic basis of the resistance and its interaction with the environment (GxE), our results allow breeding programs to narrow down on useful variation and inform breeding strategies," says Dr. Jorge C. Berny Mier y Teran, WCR Research Scientist for Plant Breeding & Genomics.

Plot with different coffee varieties. Photo: World Coffee Research

Science without borders

Beyond its scientific revelations, the IMLVT trial is evidence of something equally powerful: a global, collaborative coffee scientific community. Researchers from over a dozen countries came together—not just to run trials, but to build a shared foundation for the future of coffee. It's an exciting example of the power of knowledge and purpose to transcend borders.

The trial equipped national research programs with new tools, training, and infrastructure, strengthening local capacity while linking scientists across continents. Many participating countries now have improved ability to monitor disease threats, conduct robust field trials, and adapt to a changing climate. The collaborative framework established by the IMLVT serves as a model for future international agricultural research initiatives that support the coffee sector to thrive. At the same time, the insights gained from this study provide important insights for developing the next generation of resilient coffee varieties to equip farmers with the tools needed to sustain coffee production and quality in the years to come.

This article was original written by World Coffee Research.

For the original article, please visit: 
https://worldcoffeeresearch.org/news/2025/coffee-leaf-rust-knows-no-borders-neither-does-coffee-science

---

We're honored to be members of World Coffee Research since 2019 and proud to support their critical work.

Want to get involved? Ask your L+B trader about the Check-Off Program and help us secure the future of coffee together with WCR.

 

Date: 22.05.2205

It has been five years already since the Farmer Accelerator Project took off in Ethiopia. Right before the Covid-19 pandemic lockdowns, in 2020, we partnered together with the United Nations International Trade Centre (ITC), Enveritas, and Coqua to bring the project to life with the mission of tackling the most evident sustainability challenges faced by smallholder farmers. 

The project took off in Southern Ethiopia and was designed to support farmers and their families through specific training. The training covers modules ranging from modern best agricultural practices such as agroforestry practices, composting, intercropping, and coffee-tree rejuvenation to basic financial literacy. The farmer trainers identify the most suitable family member capable of managing cash flow, taking notes on production numbers, expenditure, and income – ideally from multiple income streams.

A customized app is used by the farmer trainer to note this information digitally, making it available for track recording and comparison to other peer groups.

At the end of 2024, we received the statistics collected from the app from the baseline year 2021/22 to the midline year 2022/23, all collected by the farmer trainers via digital surveys to the farmers. The data is compared and contrasted with data gathered by Enveritas. The learnings are impressive. 

Overall, the results are positive and motivating! In the Southern regions of Sidama and SNNPR, growth is robust. There is significant improvement in production, sales, income, and prices, driven by enhanced agricultural practices, increased production, and sales volumes.

Coffee sales doubled in these regions, reflecting better market access and higher demand. 

In the South-West (Oromia), there was a small decline in production due to stumping practices. Production is expected to increase in the next few years. The substantial growth in sales and income underscores a positive shift driven by increased sales volumes and higher prices. 

Find an overview of regional performance in the chart below:

Regional summaries

The data was collected by farmer trainers, who overall visited 5,231 households in Sidama, SNNP, and Oromia during the stated period.

Interestingly, we can also see the best practice adoption rate, with “Shade Control” and “Erosion Control” being the highest. 

FMA - Best Practice Adoption Rate

Recently, we spoke with Moata Raya, Farming Accelerator Project Manager. He tells us his perspective, thoughts, and motivations from the project.

Moata, Farming Accelerator Project Manager in Ethiopia

What is your role in the Farming Accelerator Project?

I work as a Project Manager, designing the project, developing and updating training materials and advising on the training methodology and its implementation. I am also involved in stakeholder management and follow the update and progress of the project.

What are the major achievements of the Farming Accelerator Project so far?

This is the second year since we began the project, which is more about delivering training, learning, and providing practical knowledge. It’s a learning process, so it needs time to see results. But by now, we have trained more than 5,000 farmers and their families. We are teaching farming as a family business, encouraging all family members to attend the training, which is uncommon. This is an achievement. Government officials are happy with the type of training, as it motivates the entire family, bringing ideas to the youngest ones, letting them learn and engage in what their parents are doing. Besides this, we have seen great results with stumping. Within two to three years, productivity has increased. Farmers have better yields than before, which motivates them too.

How often do you provide training?

We have 14 modules and deliver training every month on each module, but we combine them. In the structure, we have a farmer trainer at the ground level. Each trainer supports up to 300 farmers, who are divided into 10 groups of around 25-30 members each. In this sense, each trainer provides one module every month to these groups. Afterward, trainers visit farmers to check on the adoption rate of the training, recording all the information digitally. We work long-term with farmers until we see tangible changes in terms of production, quality, and income.

Training in South West Ethiopia Peoples' Region, Feb. 2023

Besides farming as a family business and stumping, what other training is making a difference?

These are the two trainings where we have seen the most significant achievement. But there are others such as weeding and composting. We have achieved good results with compost and its preparation, as well as pest management. Overall, we have achieved great results through training on weeding, composting, and farming as a family business.

What would you say are the major challenges for coffee farmers in Ethiopia?

A major challenge, related to our project and farmers, is that we are not getting better quality farm tools to implement the training. We receive this feedback often. So, the availability of farm tools in the market is an issue. Our project philosophy is not to give out free materials, as that makes them dependent on us. Without us, some might not continue the work. Simply giving money or resources is not effective training, but giving skills and knowledge and motivating them to work hard is more valuable. Farmers highly appreciate the help of List + Beisler when it comes to providing agricultural tools for the farmers. 

Moreover, smallholders used to only have 1 hectare of land all planted with coffee, so their lives depended 100% on the coffee income from that land. Their production was very low, and the income they received from coffee was insufficient to sustain them year after year. Many faced food shortages after 7-8 months post-harvest. That is why we teach them about intercropping. We teach them to grow vegetables in their gardens, such as avocados or legumes like beans and peas, both for their own consumption and to sell the surplus. This way, they have an income and food until the stumped coffee trees are ready to produce again. Another training is about learning to save, so they don’t spend all their money and have better financial control.

Another issue is that the project areas are very scattered; the farmers are not close to each other. This makes it difficult for us to reach them all in one month. This is more of a logistical issue, but we have resolved some of it recently with the support of the ITC.

Training on stumping and composting.

How can others get involved and support the project?

Good question. Visibility on these issues is important. By showing the good work that is being done, we can raise funds and then be able to maintain this project, transforming it into something bigger. We need to keep promoting the project through social media and connections.

The future of the project is promising. We are still working on the design aspects of the project and implementing a lot of good agricultural practices. If we can reach more farmers in other areas and expand stumping practices, the impact for Ethiopian farmers will be more significant. Actually, at this time, EUDR is very challenging for Ethiopian farmers and exporters. But this project can help a lot if we keep working on it.

What inspires you most about the project?

When you travel to visit the project sites and you see the farmers implementing the training, that is the most rewarding. You see the changes happening right before your eyes.

Philip with project manager Beshir (left) and farmer trainer Kefyalew (right). Feb. 2025

 Philip, Managing Partner and Chief Sustainability Officer at L+B, was in Ethiopia at the end of February and came back with great impressions from the project. Keep tuned, we will be sharing the latest performance data soon!

 

Introducing our Coffee Maps

Discover where your coffee journey begins with our curated collection of coffee origin maps. Developed in collaboration between our Marketing and Trade teams, these maps highlight key coffee-growing regions across a wide range of producing countries—from the highlands of Ethiopia and the volcanic soils of Costa Rica, to the vast plantations of Brazil and Vietnam.

Whether you're a coffee professional or simply curious about where your cup comes from, these maps make it easy to visualize many growing regions around the globe. Dive in, explore, and download them for free!

Central America & Mexico

Coffee Map Costa Rica	Coffee Map Honduras	Coffee Map Guatemala

Coffee Map El Salvador	Coffee Map Nicaragua	Coffee Map Mexico

 

South America 

Coffee Map Brazil	Coffee Map Cololmbia

Coffee Map Ecuador	Coffee Map Peru

East Africa

Coffee Map Ethiopia	Coffee Map Kenya	Coffee Map Tanzania

Coffee Map Rwanda	Coffee Map Uganda

 

Asia Pacific 

Coffee Map India	Coffee Map Indonesia

 

Coffee Map Papua New Guinea	Coffee Map Vietnam

Every great roast has a story—one of passion, practice, discipline, experimentation, and countless cuppings. These elements are put to the test each year at the Coffee Roasting Championships, and this year in Germany, it was nothing short of thrilling.

In February, the SCA Germany hosted the national championship at PROBAT's impressive headquarters in Emmerich, in North Rhine-Westphalia. As green coffee sponsors, we were proud to contribute to the competition too by providing the featured coffee: a washed Castillo from Hacienda La Rochela in Trujillo, Valle del Cauca, Colombia.

Over the course of three intensive days, participants were challenged to grade green coffee and develop roast profiles that bring out the best in the beans. The competitors are then scored on many criteria, from their green grading ability, to pre-roasting preparation and sensory analysis.

This year, Philip Weller—co-founder of Café Marcel and Günter Coffee Roasters in Freiburg—rose to the top. Now a two-time German Roasting Champion (2024 & 2025), he's preparing to represent Germany at the World Coffee Roasting Championship at the Specialty Coffee Expo in Houston, USA. We caught up with him to hear more about his journey, the lessons learned from competition, and how he's preparing to represent Germany on the world stage in Houston.

During the coffee roasting championships.

1. Can you tell us a bit about yourself?

I am Philip Weller, co-founder of Günter Coffee Roasters and Café Marcel in Freiburg. My wife Aurore Ceretta and I opened the café in 2014 with the goal of bringing "modern" coffee to Freiburg. Freiburg is my hometown—I was born and raised there. At some point, I moved to Berlin, where I met Aurore and discovered specialty coffee. In 2013, we moved back to beautiful Freiburg.

2. How did you get into coffee? When did you start roasting?

While we were living in Berlin, Aurore worked in a café and started getting really into coffee—and eventually it got me hooked too. Back then, latte art and lighter roasts were big topics for us. With the dream of running our own café, we returned to Freiburg. There, we found a local roastery that created a blend to our taste. A year later, we opened Café Marcel and started serving that blend. It didn't take long before we realized we needed a second grinder for single origin coffees. We sourced and served those from roasteries all over Europe. That was a great time—it really helped us define our taste and our concept of great coffee. In 2018, it was time for the next step: Aurore, my brother Mats, and I founded Günter Coffee Roasters.

3. Can you tell us a bit more about your roastery, Günter Coffee Roasters?

From the very beginning, one thing was clear: sensory analysis had to be our focus. We were total beginners when it came to roasting, but we made sure to cup every single batch. This approach helped us steadily improve our roasts, since we could clearly track how changes in roasting parameters affected flavor. Seven years later, we're definitely more experienced, but our team continues to learn and grow. Weekly tastings are now a fixed part of our routine and help us keep improving.

We started with a 15-kg Giesen roaster, which already signaled that we planned to roast more than just a ton a year. From day one, we offered blends alongside our single origins. Our personal flavor preferences always played a big role—our blends were on the lighter side and had a distinctly fruity profile. Those days, we expanded our range to include darker roasts and Canephora-based options. Tastes vary, and to run a successful business, you can't just focus on your own preferences. Still, we stay true to our philosophy of highlighting coffee's fruity origins. Right now, we're working on a "Champions Edition" to introduce some very special coffees into our lineup.

Philip and his wife Aurore Ceretta, Runner Up - World Cup Tasters Championship 2024

4. What motivated you to take part in coffee competitions?

Aurore first entered a Cup Tasters competition in France back in 2017 and placed fourth right away. She was clearly our team's competition person. That's why it took me a long time to sign up for a competition myself. Preparing for these events takes a ton of time, and anyone with kids and two businesses knows how little of that you have. But eventually I took the leap and signed up for the German Roasting Championship in 2022—and it was absolutely the right decision. Not just because I've now won twice, but because I learned so much and became a better roaster because of it.

5. You're now German Roasting Champion 2024 & 2025—what was your path to get there like?

What's great about the Roasting Championship is that it takes a mix of experience, solid preparation, and a little luck. I gained experience not only from daily roasting, but also from competing in 2022 and 2023. I really went all-in for 2023—put a lot of time and effort into prep, but there was a major setback: I was disqualified due to a mistake. Still, my score would have been good enough for a top placement. That's when I knew it was possible to win with my roasting approach. In 2024, everything came together—I had a solid plan and was able to execute it well. Of course, a little bit of luck helped too, and I ended up taking first place.

This year's competition was tough—the other competitors were really strong, many of them experienced participants. And the coffee L+B sponsored for the roast was challenging: a solid washed Castillo from Colombia with a classic nutty-chocolate profile and a delicate citrus acidity. Not much room to experiment. One or two competitors even managed to bring out some berry notes, which was impressive. But it was clear: scores would be very close—and they were: only six points separated first from fifth place.

6. How did you prepare for the championship? How did you develop your roast plan?

I'm definitely a data guy. I try to learn from past roast data and draw the right conclusions. Many of the German competitors have already roasted on the two sponsor machines—Probat P5 gas and electric. I practiced on those machines too, which gave me an edge.

At the World Championships, the sponsor machine is the Stronghold S9X, and last year's competitors had a clear advantage if they were already familiar with it. I'm now looking for roasteries nearby that use the S9X to prepare as best I can for Houston. Another key element is practicing cupping using the official scoresheet and working closely with a coach. That helps develop a shared "cupping language" that aligns with the scoring system. Luckily, Aurore is my coach, which gives us lots of opportunities to practice together. Lastly, green grading is also crucial—you need to practice that a lot.

7. Did you have a special playlist that helped you prepare?

In November 2024, I had the chance to travel to Ethiopia and learn about coffee farming firsthand. One of our partners there introduced us to music from Ethiopian artists—and that playlist has been on repeat ever since.

Philip during his trip to Ethiopia.

8. What was the biggest challenge during the competition, and what did you enjoy most?

Staying focused over the long duration of the competition is a major challenge. The championship involves multiple tasks: green grading, sample roasting, dummy roasting, cupping, filling out the roast plan, and finally the production roast. It stretches over three days and takes a lot of energy. But what's great about this extended format is that there's also time to connect with the other participants and coaches and just have fun.

9. How does it feel to have won first place twice and to represent Germany in Houston?

It's absolutely wild! I don't think it will fully hit me until I actually arrive at the Coffee Expo in Houston. The last World Championship in Copenhagen was an amazing experience. I'm incredibly grateful and excited to participate again and to meet the other champions.

10. Are there major differences between the German and World Championships?

The tasks are a bit different. In Germany, we roast a single origin; at the World Championship, there's also a blend of three coffees to roast, but no green grading. Plus, there are over 25 competitors at World Championships (versus 14 in Germany), which changes the dynamic and makes it harder to get all the info. German nationals are usually without an audience—whereas the World Championships take place at the big Specialty Coffee Expo in Houston.

11. How are you preparing for the World Championship in Houston?

I'm trying to roast as much as possible on a Stronghold S9X, which is tough since there aren't many in Germany. But thanks to your support, I recently had my first training session in Hamburg. I brought one of your green coffees to Cüneyt from Antagonist Coffee and was able to practice on their S9X again. That's super important—the machine is quite different from our Giesen W15. I'm also doing a lot of cupping with Aurore using the competition scoresheet, and mentally preparing myself for the whole situation at the Expo. It really helps me to mentally run through all the steps so I don't forget anything and can stay focused on site.

12. Is there anyone you're especially grateful to during this time?

So many people! It's nearly impossible to do a competition like this without support. Of course, I'm grateful to Aurore for prepping with me, and to our team at the roastery and café, who give us the space to train and do an amazing job. I'm also super happy with our German SCA chapter—they're always there to help and support in any way they can. I've also picked up a few sponsors who are supporting me financially, which really helps with the high travel and prep costs. And thanks to List + Beisler for contributing €500 toward travel expenses—huge thanks for that!

13. What advice would you give to someone thinking about entering a coffee competition?

I think every participant learns a ton through coffee competitions. You dive deep into one topic, and in the end you come out a better roaster, brewer, or taster. So there's hardly a reason not to take part. Yes, it takes some courage, but you won't regret it—even if you don't place high right away. And once you've signed up, first thing: read the rules! Then watch YouTube videos of past championships. ;-)

Philip, Nicole, Katharina, and Moritz last year during a visit to the L+B Cupping Studio in Hamburg

Big thanks to Philip for taking the time to chat with us. We are wishing him the very best in Houston!

Photos: Philip Weller
Interview by: Gisselle Guerra

Since our inception, we have seen coffee as more than just a product or a commodity— but as a connection between people, places, and shared values. Sustainability has always been more than a checkbox, we have a commitment with it that is deeply embedded in how we work and source our coffees. This is why, through over 120 years as importers, we haven't been only on the look out for exceptional coffees—we're connecting and building strong, long-term relationships with partners who share our values and vision of bringing outstanding coffees to roasters worldwide.

One of the most fascinating yet complex aspects of international trade is the interdependence of people across different regions and cultures. At List + Beisler, we have been cultivating these connections since 1901—an achievement that is far from accidental. From the beginning, we have understood our role in the coffee supply chain: as a vital link between producing and consuming countries.

While it may seem obvious that an importer acts as a connector, what is often overlooked is how we all serve as crosslinkers in this global network. As the world becomes increasingly interconnected, we see this dynamic unfolding more clearly. Alexander von Humboldt, the German polymath and pioneer of environmentalism, was among the first to highlight this reality. He revolutionized how we perceive nature, introducing the concept of the "web of life"—an intricate system where all living things are interdependent, forming a vast chain of causes and effects. No substance or action exists in isolation.

Inspired by Humboldt's perspective, we have examined our business model and sustainability initiatives through this lens. There is so much beauty in how everything interconnects - from the first cup brewed in our quality lab in Hamburg every day to how coffee cherries ripen on a coffee tree. This realization has driven us to develop our holistic sustainability program: Join the Movement.


Join the Movement is an open invitation to all stakeholders to take meaningful, progressive action that fosters long-term sustainability, strengthens supply chain resilience, and drives positive environmental and social impact across the coffee industry. Our approach focuses on five key areas of action:

1. Farming Accelerator Project 

This project philosophy consists of L+B's holistic approach to improving coffee farmers' livelihoods while at the same time reducing Greenhouse Gas emissions. In this area of action, the impact is paramount. Our Farmer Trainers visit coffee farmers and make sure state of the art farming knowledge is passed to the families. The trainings are inclusive and open to all family members.

2. Certifications & Compliance

We continuously support and encourage the work with Certifications (Voluntary Certification Schemes: VCS) such as Fairtrade, Organic, and Rainforest Alliance.

3. Coffee Knowledge

We are convinced that knowledge is power. A better understanding of the coffee world and its mechanics and interactions of production, commercialization, logistics, roasting, marketing, etc., will surely make the coffee value chain more resilient. We help to create and disseminate this knowledge and industry insights. This is what we genuinely call Coffee Knowledge.

4. Social Responsability

The fourth component of our program is Social Responsibility. We have therefore installed a Quick Relief Social Fund. This enables us to immediately react and reach out to our partners in case of natural disasters (such as hurricanes) or other circumstances (e.g. Covid-19) and bring efficient help directly there where it is most needed.

5. L+B Work Culture

We are aware that our operations produce Greenhouse Gas emissions. Hence, we reduce our L+B Inhouse & Logistic GHG emissions wherever possible and impactful with a mix of different mitigation and reduction tools.

Additionally we welcome an open and inclusive working culture. We are a young and very international workforce with more than ten different nationalities in the team, covering multiple languages and cultures from north to south and east to west.

Through this foundation, we aim to improve farmers' livelihoods, reduce CO2 emissions, and create and distribute knowledge across all levels of the supply chain. We invite you to learn more about our efforts in our latest Sustainability Manifesto.

Download the Sustainability Manifesto 2023/24 here.

Last year, the Hamburg Coffee Festival was held at the stunning Museum der Arbeit in Hamburg-Barmbek. Organized by the German SCA Chapter, the festival hosted Germany's 2025 Cuptasting Championship—an event that was as thrilling as it was inspiring.

During the competition, participants faced 8 sets of coffee, each consisting of 3 cups: 2 identical and 1 different. The challenge was to identify the odd cup in each set, advancing competitors to the next round and ultimately the finals. We were delighted to serve as green coffee sponsors for the championship, supporting an event that unites the coffee community and fosters innovation and excellence in our industry.

Out of approximately 24 competitors, one emerged as champion: Lucy Quach, Barista at Roca Junior Artisan Coffee in Munich and the owner of Simply Mi.

Lucy found her way to coffee in her home country: Vietnam, which later on brought her to Germany. We recently had the pleasure of speaking with her to learn more about her story with coffee and the steps that led her to claim the title of Germany's 2025 Cuptasting Champion.

Celebrations at the Cuptasting Championship last year.

1) Where do you work and since when are you living in Germany?
I currently work as a barista at Roca Junior Artisan Coffee in Munich. This January, I also opened a Vietnamese street food restaurant in Munich called Simply Mi.

It's been a few years since I've lived in Germany, and around 6 years in Europe.

2) How did you get into coffee?
I graduated as a Telecommunication Engineer and worked in an office for three years. However, I constantly felt it wasn't for me. I lacked motivation to continue working in an office, so I decided I needed a change and eventually started working behind a coffee bar. At that time, my boss was involved in a coffee processing project, so I decided to join in and visit some coffee farms.

For about five months, I lived in Lam Dong and visited farms across Da Chay, Da Sar, Da Lat, and Langbiang. On the farms, we learned about processing by doing. Every morning, we woke up at 6 a.m. and went to the coffee farms in the Lang Biang mountains with the farmers to pick coffee cherries. I wanted to have a specific quantity, so in addition to what I harvested, I also purchased cherries from other farms. I washed and floated the cherries, de-pulped them, and carried out the fermentation process. Afterward, I dried the coffee and monitored all the related parameters.

After five months of harvesting and processing, I ended up with 75 kg of dried coffee in three processing methods: fully washed, honey, and natural. That year, I used the coffee I had processed to compete in the Vietnam National Barista Championship and achieved fourth place.

I also took courses in coffee shop management and latte art. Before I even realized it, I had fallen in love with coffee.

Lucy in a coffee farm in Vietnam.

3) How or why did you decide to participate in the Cup Tasting Championship?
I moved to Europe in 2019, shortly before Covid hit. Due to the confinement, I was unable to work and felt like I was falling behind in my coffee career. Later, I moved to Germany, where the coffee scene was entirely new to me. To reconnect with coffee and better understand the coffee industry in Germany, I decided to participate in a competition.

Then... I won!

4) How did you prepare for the championship?
I was extremely lucky. My manager had connections with many coffee professionals in Munich, including the owners of Pacande Roastery. Pacande hosted a weekly cup tasting training called "Münchener Spoons" every Sunday. For about two months leading up to the competition, we cupped together every Sunday.

5) Did you have a favorite playlist that helped you prepare?
There were a few songs that got me through it:

• "5 Minutes Alone" by Pantera
• "Almost Lucy" by Al Stewart
• "Highway to Hell" by AC/DC

6) How did you feel on the day of the competition?
On that day, everyone around me looked so cool and professional. I watched all the participants compete before my turn, and they were incredible—scoring 7/8 and 8/8. The level was amazing, and the competition was intense.

Whenever I started to feel worried, I'd step outside to the Osterbekkanal to see the water flowing for a few minutes, this calmed myself down. Alongside the excitement and nerves, I was hungry pretty much the entire day, but I was only drinking water to keep my palate clean.

7) What are the most memorable moments for you on the day of the championships?
The final round was unforgettable. When Katharina and Stefanie (the moderators) lifted each cup and announced whether the selections were correct, my heart raced. Then she announced that my last cup was correct—I was stunned. I couldn't believe it. I was so happy.

8) How do you feel now that you have won first place and are representing Germany in Geneva?
Honestly, after my victory, I felt a bit overwhelmed and focused on finding balance again. It's an honor to represent Germany this time—not just myself—and while it can be a little stressful, I'm mostly enjoying the journey.

9) How are you preparing for Geneva?
I am training with Bojan from Echo Roastery in Austria and practicing almost every day at home.

10) Is there anyone you are particularly grateful to during this competition period?
I am grateful to many people around me. A special thanks goes to Denes Rajmond, my coach & Anna from Pacande Roastery, where all of my training was organized before the competition. I would also like to thank Aurore Ceretta from Günter Coffee Roasters in Freiburg, who is supporting me for the World Cup Tasters Championship in Geneva as my coach.

11) What advice would you give to someone who is thinking about participating in the coffee competitions?
Don't overthink it—just go for it and register for a competition. Train hard, keep practicing, but always prioritize your health. Make sure to sleep well!

When you're competing, focus completely. Don't worry about the people around you while you're on stage—it's just you and the coffee.

Lucy together with Nicole during a visit to the L+B Cupping Studio.

–

A big thank you to Lucy for taking the time for the interview – we wish her all the best for her performance at World of Coffee Geneva.

Photos: Lucy Quach
Interview: Gisselle Guerra

Interview by Gisselle Guerra

2026 marks almost ten years of our relationship with Hacienda La Rochela, a coffee farm located in Trujillo, Valle del Cauca, Colombia. Besides producing high quality coffee, Hacienda La Rochela stands out for its long-term commitment to environmental and social sustainability.

Daniela Duque is their Head of Specialty Coffee and a fourth-generation coffee producer. We recently spoke with her to learn more about her journey as a coffee producer and the farm's ethos. Here, is what she has to say.

1) To begin with, I would like to ask you: Who is Daniela Duque?

My name is Daniela. I am 31 years old, and I am currently studying an MBA in Spain. I am a fourth-generation coffee producer and the only woman in my family's generation.

Although I studied political science, coffee always felt like a calling. Thanks to my family's background in coffee, I had a solid foundation to enter the industry. From a very young age, I spent most of my time on the farm. Family gatherings, celebrations, and everyday life happened there, so even as a kid, I spent a lot of time on the farm. The very first time I attended a coffee cupping, I was seven years old! I have now been working alongside my father and uncle, who manage the farm, for six years. They are my mentors and have taught me everything I know.

2) What is your role in the farm?

I am the Head of Specialty Coffee since 2020. Although I am currently studying abroad, my responsibilities continue, just managed remotely. I would not have chosen to study unless I was confident my team was ready. We have trained together, and everyone can manage their tasks smoothly, even without my physical presence. I am deeply grateful for their stability and openness to new ideas, as together we continue to develop the farm.

This also allows me to focus more on strengthening relationships with existing clients and building new connections.

Niklas, our Head of Spot Sales in Hamburg, visited La Rochela in 2025.

3) What has it meant for you to have become a coffee producer? What do you like the most about this job?

I truly feel I am fulfilling my purpose. I never imagined working in coffee, especially in what is still a male-dominated industry. Many people expect you to choose a different path, but the farm is where I feel happiest and most at peace.

Working in the field teaches you many things. As a farmer, so much is out of your control: when the farm needs water and it rains, you're grateful; when it needs sun and it shines, you're grateful. And then there are the people. Especially during challenges like labor shortages, having a committed team brings deep gratitude.
I think people who work in coffee are different, there is something special about them. It feels like a big family united by one thing. I am very thankful that coffee has connected me with so many great people around the world.

4) Let's talk about the farm, you have both volume production and a specialty coffee division. Could you tell us more about that?

Everything we produce is high-quality coffee. When we refer to "volume coffee," we mean our traditional washed Colombian coffee, which are also of excellent quality. The farm spans 100 hectares, with most of the production processed as washed. That results in much higher volumes compared to my division.

The specialty division is smaller. We began with six hectares, with a vision to grow—not out of ambition, but because these coffees deserve it. One day, we collected seeds and built a nursery. It ended up being much larger than we initially planned. The idea was planting two more hectares, but we eventually planted six more, bringing the total to twelve hectares.

We grow varieties such as Java, Geisha, Pacamara, Yellow Bourbon and Rubi. We are now going through the first harvest from these parcels, which is both exciting and deeply satisfying.

Yellow Bourbon at the farm during a visit in 2025.

5) How did you choose the varieties?

My father and uncle were quite visionary, introducing Geisha and Pacamara as early as 2007, then in 2010 Java was introduced, and finally in 2017, Yellow Bourbon and Rubi. This was my starting point. I experimented, observed what adapted best, and gradually expanded their production.

6) Do you have a favorite coffee?

That question! Mothers never say who their favorite child is, right? But I can say Pacamara holds a very special place in my heart. Working with it was challenging at first. We experimented extensively, extending fermentation times and making small tweaks, until we found a result that truly shined.

Beyond that, I love the plant itself. The tree is big and imposing, and so are its cherries. I've also been really enjoying our honey-processed Yellow Bourbon. I love preparing these coffees on a V60, which I use every morning and take with me everywhere.

7) In what ways has your work as a producer changed through building closer relationships with importers and roasters?

I think, to some extent, it gives me validation for my work, because I started with something that was new to me. Receiving feedback really helps improve too, impacting many processes and decisions on the farm. At the end of the day, it is a business, so results matter.

I also feel that this has positively impacted the farm's reputation. My father's name, or the name La Rochela, may have already been known in the coffee world, but now we are also recognized for our specialty lots.

Niklas, Daniela, and Malte Vogel from Trevo Coffee Roastery at the Swiss Coffee Festival in November 2025.

8) Could you tell us more about your team?

We have 12 team members, 80% of whom are women. Each person plays a key role: one manages drying in the marquesina (solar dryer), another oversees the warehouse, and our field supervisor works closely with me on operations and planning.

Our coffee pickers are incredible—hardworking women who create a warm and supportive environment. Some are single mothers and heads of their households. Their ages vary, which works perfectly, as they teach and complement each other.

This team is special because of their commitment. They believed in our work from the start, even when we had little experience. Throughout the year, it's mainly this core team, with additional pickers joining during harvest season.

9) What challenges/opportunities do you face as a female coffee producer?

Credibility can be a challenge, especially when you are young and a woman. Sometimes people do not immediately trust your work. But over time, your work speaks for itself. I must add that I have never felt that being a woman has held me back. I was taught that I could do anything by the women in my family.

10) The farm is Rainforest Alliance certified, but you practice regenerative agriculture. Could you tell us more about this?

Our farming philosophy has always been closely connected to environmental protection. When my father and uncle began producing coffee in 2000, the farm was certified organic. This continued until 2009, but due to labor shortages and rising costs, we could not continue with the certification. Today, we still follow many of its recommended practices, beyond those required by RFA.

We produce compost from coffee pulp, use botanical extracts and organic fertilizers, and diversify with crops like avocados. We also produce honey. Many people don't know it, but bees are so important! Non only because of pollination, but for life itself!

All our coffees are shade-grown, and we carefully protect our water sources and soil health. Long-term sustainability is central to the farm; our focus is on being preventive rather than reactive.

Avocado production in the farm.

11) One last question, is there anything you would like to share with the coffee community?

For me, coffee is happiness, and that's what I hope to share every time someone drinks one of my coffees. It's like a hug in a mug. Sometimes a simple cup of coffee can ease stress and help you be fully present. We never know what tomorrow will bring, so it's important to make the most of the present moment.

-

Our sincere thanks to Daniela for taking the time for this lovely conversation.
Curious about coffees from La Rochela? Get in touch via trade@list-beisler.de

 

When assessing the physical quality of green coffee, there are many factors to take into consideration. Bean density, moisture content, color and smell, bean size, uniformity, and the presence of defects, to name some. In the spirit of Halloween, we will focus on the beans that might scare you: green coffee defects!

Green coffee defects refer to beans that may have been negatively impacted at various stages—during harvesting, processing, storaging, or transporting. These defects can affect green coffee appearance or may lead to off-flavors, however, let's not demonize them.

Coffee is a natural product, and even with the best agricultural practices— such as soil management, plant nutrition, and pest control — coffee cannot be produced at a 0% defect rate. Additionally, the "ticking time bomb" of quality starts right after the cherries have been harvested. Further defects can occur during the post-harvest processes. For example, when washing the coffee, beans can unintentionally over-ferment.

It is crucial for wet- and dry-mills to detect all those defects and sort them out at various points during the processing and milling phases, allowing us to have certain qualities, e.g. Grade 1 and Screen +15 coffees. Despite cleaning and sorting, coffees are not 100% defect-free.

In green trading businesses, dealing with green coffee defects is part of our daily routine. In our lab, Berni and Luis go through every sample, counting and classifying defects. This is part of our quality control protocols, and helps us determine whether we can accept or reject certain coffees. This is a crucial step, as a single defectuous bean can spoil a cup or even a whole badge of coffee, and impact the roasting behaviour of coffee.

The classification and grading of defects varies from country to country. However, generally speaking, beans can be classified based on the quantity and type of defects found in a 300g sample.

The Specialty Coffee Association (SCA) has categorised them into primary and secondary defects. Let's take a look at what they are, where they come from, and how they impact the cup.

Adapted from: The Washed Arabica Green Coffee Defect Guide

Full black/Partial black

Black beans are identified by their dark, opaque color, often due to fermentation pigments from microorganisms. They become apparent after the parchment has been removed, and are typically smaller and less dense. They can be sorted out either manually, mechanically through sieving machines and densimetric sorters, or with a color sorting machine.

→ A tip to correctly spot them: with a small knife cut the black bean open. If it is not black on the inside, it cannot be classified as a full black bean. Instead, the bean could have discoloration problems.

Black Beans.

Their effect on the cup? They can lead to earthy or musty notes and sometimes moldy, sour, or phenolic flavors.

Full sour/Partial sour

Sour beans are recognized by their yellowish to brownish and reddish color and can often have a vinegary smell. They result from fermentation caused by microbial contamination, often due to harvesting overripe or fallen cherries. Sometimes they can be produced during an unwanted prolonged fermentation in the production process of washed parchment.

These defects can be managed at the farm level and also with proper maintenance and process monitoring at the washing station. In terms of cup quality, sour beans may introduce flavors that are sour, fermented, or acetic.

Dried cherry

In washed coffees, a dried cherry may result from poor depulping and failure to remove the cherry skin or selection of floaters. In natural coffees, they result from improper hulling and sorting. This affects the appearance of green coffee beans and may result in fermented, moldy, and phenolic flavors.

Fungus damage

These are commonly caused by different fungi and can affect the bean at any point of harvesting, processing, and storage if the temperature and humidity levels are optimal for fungus growth. The effect on the cup is fermented, musty, dusty, moldy, and phenolic flavors.

Foreign matter

Can be in the form of sticks, stones, metallic objects, insects, plastic, or any other non-coffee items. They are the result of poor sorting and inspection and can damage roasting equipment and cause health issues. They may also cause off-flavours in the cup. Despite all efforts, however, it is not possible to have 100% foreign matter free coffee.

Severe/Slight insect damage

Often caused by the coffee berry borer, these beans are marked by tiny dark perforations left by the insect. They can produce earthy, sour, or moldy flavors, particularly in beans with numerous perforations. Depending on the amount of perforations, a bean can be considered to have severe (primary defect) or slight insect damage (secondary defect). For classification within secondary defects, a bean is considered to have slight insect damage when it shows at least one perforation.

Floater

Floaters result from improper storage or drying. These beans appear distinctly white, pale, and faded and are also less dense. As their name suggests, they float in water (because of their low density) and can be removed using density sorters.

Their presence in a cup can lead to fermented, herb-like, hay-like, musty, moldy flavors.

Immature/Unripe

These defects occur at the farm level and refer to beans that haven't fully developed, often due to factors such as improper picking of green or unripe cherries or uneven ripening. When roasted, these beans are referred to as "quakers."

They can be identified by their pale, yellowish color and the presence of silverskin still attached to the bean. In the cup, they typically contribute fresh, hay-like, or unripe herbal flavors and are often a source of astringency.

Withered beans

Withered beans are primarily caused by insufficient water during the bean development stage. These beans are usually smaller, malformed, and have a wrinkled appearance, resembling raisins.
In sufficient quantities, they may introduce herbal or hay-like flavors.

Shells

These are malformed beans with a seashell shape, consisting of either the inner and/or outer part of a bean. This natural phenomenon is caused by genetics, and the beans can be removed using a density sorter. Sometimes, very large beans can be squeezed during pulping and break. Once the parchment is dried and further processed in the dry mill the bean splits and shells emerge.

Their presence may lead to uneven roasting, resulting in smoky or ashy flavors.

Broken/Chipped/Cut

This can occur during the pulping process or at the dry mill when equipment is not correctly adjusted and end up damaging and cutting the beans. They can lead to musty, earthy, dusty, sour, or fermented flavors.

Hull/Husk

These are fragments of dried pulp, typically of dark red color. They may appear due to insufficient cleaning of natural coffees or the improper calibration of the depulping machine. In sufficient amounts,they can introduce musty, dirty, earthy, and phenolic flavors.

Classification of defects during a course at our L+B Cupping Studio.

How do you green grade?

Green coffees are graded and classified before being exported. In order to validate that the grade and quality fully match the contract, they are also inspected by the buyer prior to shipment.

For us, green grading begins by measuring the humidity of the green coffee, followed by an olfactory and visual inspection.

It's important to note that some defects carry more weight than others. For instance, black beans can lead to moldy, dirty, and even phenolic flavors. As indicated in the table above, a single black bean counts as one defect, while for an insect-damaged bean, you need at least five or ten beans—depending on the severity of the damage—to constitute one green coffee defect. According to SCA standards, for a sample to be classified as specialty:

• 0 Category 1 defects are allowed
• A Maximum of 5 Category 2 defects are allowed

Even though the appearance of green coffee might give you a hint of its quality, decisions are made during the sensory evaluation of the coffees. In this crucial step, cuppers analyse how the coffees perform in the cup and evaluate their profiles and specifications.

If you would like to learn more about green coffee defects, how to recognize them and grade them, get in touch. We frequently offer green grading courses at our L+B Cupping Studio, where we dive deep into the "dark side of coffee". While it might not be the nicest sensory experience, it is an undeniably essential aspect in evaluating coffee quality.

For more information on our courses, reach out via events@list-beisler.de

 

 

 

 

EUDR: Key Takeaways from the Webinar
10.10.2024

1. Latest news: EUDR's application date is still uncertain

The EUDR law was scheduled to take effect on December 31, 2024. However, in response to pressure from key stakeholders and governments worldwide, the European Commission has proposed a 12-month postponement of the application deadline to the European Parliament and the Member States. There is no specific date for the postponement vote scheduled so far. While a delay is widely anticipated, formal procedures in the European Parliament are still pending clarification

2.  Where we stand

Without clarity from the EU Parliament, we have decided to proceed with our preparations, regardless of whether the EUDR application date is confirmed for the end of this year or postponed by 12 months. Since the regulation's approval in 2023, our team at List + Beisler has been working hard to ensure full EUDR compliance, developing a comprehensive compliance mechanism.

The infographic below highlights the key components delivering a successful Due Diligence Statement (DDS):

 

3. Who does what

To ensure everyone understands and plays their part, the parliament released new guidelines and FAQs, in which they essentially define who does what:

Non-EU market (Coffee Origin Countries):

• Forest or farm: refers to the farm or producer of coffee
• Transformers and manufacturers: this could be a wet mill or cooperative

EU Market:

• Operator: this is the importer of green coffee (commodity) making it available in the EU market. For instance, List + Beisler, placing the green coffee in the EU and making it available to roasters. An Operator (exporter) will be responsible for exporting coffee outside the EU.
• Trader: refers to roasters, supermarkets, and other actors in the supply chain that place the final product (e.g. roasted coffee) in the market.

4. What will you receive from List + Beisler?

List + Beisler customers will receive the following data:

• Due Diligence Statement: includes deforestation check, risk assessment, and possible risk mitigation actions
• Legality Statement: Ensuring compliance with all the national laws from the producing countries
• Geolocation files: used for the deforestation analysis and risk assessment.

5. What are the trader's obligations (aka roasters, supermarkets, etc)?

Traders will have to reassess and verify the data provided by List + Beisler and hold on to the obligation of keeping all the data and documents for at least 5 years.

6. What if you are a small or medium business (SME)?

SMEs rely on a less extensive list of obligations. For example, these companies do not need to report DDSs nor provide Risk assessments.

We know EUDR is a complicated matter; if you still have questions, get in touch with us via compliance@list-beisler.de

If you are ready to read, you can also check the links below, which provide an overview of the EUDR:

---

 

• https://green-business.ec.europa.eu/deforestation-regulation-implementation/factsheet-smes_en
• https://green-business.ec.europa.eu/publications/proposal-regulation-amending-deforestation-regulation-regards-date-application_en
• https://green-business.ec.europa.eu/publications/guidance-eu-deforestation-regulation_en
• https://circabc.europa.eu/ui/group/34861680-e799-4d7c-bbad-da83c45da458/library/e126f816-844b-41a9-89ef-cb2a33b6aa56/details?download=true
• https://circabc.europa.eu/ui/group/34861680-e799-4d7c-bbad-da83c45da458/library/f3241d53-c8dd-4ae1-8251-539c32b87077/details
• https://green-business.ec.europa.eu/publications/communication-commission-strategic-framework-international-cooperation-engagement-deforestation_en
• https://green-business.ec.europa.eu/eudr-myth-buster_en

It was only a few months ago that Germany's 2025 Brewers Cup took place during the Frankfurt Coffee Festival. This year, as green coffee sponsors for the coffee championships, we are thrilled to be able to support these events. They bring the coffee community together and drive innovation and excellence in our industry.

This year was truly exciting, with so much talent and passion on stage. In the end only one champion can emerge, and this year, that honor went to June Simon. As co-founder of Juel Coffee, June brings over a decade of experience in the specialty coffee industry, working in specialty coffee shops, competitions, and other coffee events. With her victory at the championships in Frankfurt, she has secured her ticket to Indonesia, where she will be representing Germany at the 2025 World Brewers Cup at World of Coffee Jakarta.

We recently had the pleasure of speaking with June to learn more about her story with coffee and the steps that led her to becoming Germany's 2025 Brewers Cup Champion.

1) How did you get into coffee?
I got into coffee more by coincidence or out of necessity. After finishing high school, I moved to Berlin and was looking for a job. I already had a great love for gastronomy back then, so I found a job at a small café in my neighborhood. That's where I worked with coffee preparation for the first time and quickly realized that there's an endless amount to learn about this topic. That's what makes my job so exciting, even after more than a decade!

2) What was your journey to becoming Germany's Brewers Cup Champion?
Since 2018, I've been regularly participating in coffee championships. I gained my first experiences on stage in the Latte Art category, but I always wanted to compete in the Brewers Cup as well. On one hand, because I prefer drinking filter coffee. But most importantly, because I see the Brewers Cup as a relatively "fair" format. Through the compulsory service, the winner isn't necessarily determined by who has the best coffee or the most financial resources – this adds an element of fairness, even though there's still room for improvement.

In 2023, I participated in the Brewers Cup in Nuremberg for the first time. Unfortunately, I didn't make it past the compulsory round back then. Even in the 2024 Brewers Cup, the compulsory service cost me a spot in the finals again. It was frustrating but also a fantastic motivator to work even harder on my weaknesses and abilities. At the end of 2024, everything finally came together for the 2025 Brewers Cup. The countless hours of preparation paid off, and I was able to secure my ticket to the World Championship 2025 in Jakarta.

3) How did you prepare for the championship? How long did it take?
It's difficult to define a specific timeframe. Since the 2023 Brewers Cup, I've been constantly doing things related to the competition. That adds up to 20 months of gathering ideas, tasting coffees, writing scripts, experimenting, and so much more. Luckily, I wasn't alone. For the last two Brewers Cups, I had the wonderful Janine de Laar as my coach. She truly helped me bring structure to my preparations, discuss concepts with me, refine ideas, test them, further develop or discard them. A successful championship is rarely a one-(wo)man show – it only works with an amazing team!

4) Did you have a favorite playlist that helped you during your preparation?
During the preparations, 80s hits were playing on repeat – they always create a positive and relaxed vibe. After all, it's important that despite all the ambition, the process is also fun.

5) How did you feel on the day of the competition?
Excited, but also full of anticipation to finally present everything we had worked on for so long.

6) What were the most unforgettable moments on the championship day?
The drive to our accommodation after day two, when we knew I had made it to the finals (because that was the goal for the whole championship). We turned up "Wannabe" by the Spice Girls, the sun was slowly setting, and we sang along at the top of our lungs.

7) How do you feel now that you've won first place and will represent Germany in Jakarta?
Honestly, I don't feel much different. Neither my life nor who I am as a person has fundamentally changed because of it.

What made me happiest and also a bit overwhelmed, were all the congratulations and personal messages I received after the championship. I'm incredibly grateful for that. It motivates me even more to give my best in Jakarta.

8) How are you preparing for Jakarta?
I already have a rough concept for Jakarta. Now, it's all about diligently practicing the compulsory service, finding the right coffee, and experimenting a lot. Of course, there's also plenty of paperwork to take care of. Overall, the preparations will be similar to the German Championships, just with even better coffees (and I'm really looking forward to that!).

9) Is there anyone you're especially grateful to during this competition journey?
Definitely Janine. She's an absolutely wonderful coach because she lets you be yourself rather than imposing her own style on everything. She advises, gives feedback, and helps you stay calm.

Then, of course, my sister Ella and my husband Bene, who not only support me emotionally. Ella illustrated the beautiful explainer cards for me, and Bene takes excellent care of all the logistics.

10) What advice would you give to someone considering participating in coffee competitions?
Just go for it – and do so without putting too much pressure on yourself. It doesn't have to be perfect, but you will definitely learn a lot about yourself and coffee. The feedback from the debriefings is invaluable! Choose a coffee that fascinates you or that you have a personal connection to, rather than one you think will give you the best chances of winning. Standing behind what you present on stage is the most important thing.

Familiarize yourself in detail with the rules to avoid unnecessary mistakes. If you know someone who has participated in a championship before, ask them for tips and tricks.
And most importantly – have lots of fun getting to know coffee even better!

–

A big thank you to June for taking the time for the interview – we wish her all the best for her performance next year!

Photos: Franziska Thalhofer and Ella Simon
Interview: Gisselle Guerra

September 2024, Hamburg

In the latter half of May this year, we officially inaugurated a very special project. After a lot of work and planning, along with some challenges on the way, we successfully opened the L+B Cupping Studio.

The studio is located in the same building as our headquarters in the beautiful Speicherstadt, a UNESCO World Heritage Site in Hamburg characterized by its neo-gothic brick architecture. Every detail, from the lights, to the equipment selection and decoration was carefully planned and designed to create an ideal and professional space to share and exchange knowledge.

This new space responds to the growing demand for easier access to training and education. As such, the courses offered cater to different experience levels in coffee, welcoming everyone, from newcomers to advanced professionals in the coffee industry. Moreover, multiple cuppings and events are free of charge and held in both English or German.

All sessions are led by Katharina Gerasch, Head of Training & Education at List + Beisler. Katharina has over 19 years of experience in the coffee industry. She is also Germany's first Q-Grader (achieved in 2009) and 2x German Cup Tasting Champion. "With our beautiful studio, we finally have the unique opportunity to meet the broad demand and need from our customers for service and training that goes far beyond traditional green coffee advice. In addition to various courses, this also includes support in the development and optimization of blends, creating the entire product portfolio for startups, feedback and support for roasting curves as well as sourcing suitable qualities for specific projects."

Some of the courses offered at the Studio include:

Sensory Analysis

In Introductory Sensory Analysis courses, participants learn the basic concepts of the sensory evaluation of coffee in a structured and practical manner. In advanced sessions, participants train their perception, taste, and smell abilities and learn how to accurately measure and describe coffee.

Green Coffee Defects

The course covers a deep physical as well as sensory analysis of the most common defects in coffee. Participants learn what they are, where they come from, how they are classified and graded, and of course – how they taste like.

The Art of Blending

This course provides a fundamental understanding of how to create coffee blends using a structured approach. Participants learn the basic characteristics and applications of various green coffees, how to make effective substitutions, and explore additional factors beyond sensory attributes that contribute to successful blend development.

Product Evaluation & Development

The evaluation of roasted coffee and other coffee-based products is offered at the L+B Cupping Studio. Moreover, consultancy on product development is also offered, from crafting a special coffee lineup for cafés and roasteries to sourcing the right coffee for certain drinks (e.g. cold brew or RTD) or products that contain coffee as an ingredient.

A highlight of our L+B Cupping Studio is a stunning piece of art created by local graffiti artist Lennart Lamoller. The graffiti captures the complexity and vibrant explosion of flavors and aromas in coffee, elements we explore through roasting, cupping, and brewing, as well as through our close connection to origin as a coffee trading company. "My inspiration for that piece was mostly the coffee flavor wheel and the variety of distinct flavors that can be found within the coffee bean," Lennart says. "I wanted to show the excitement one can feel when thinking about the variety of different coffee flavors and make it visible by showing the full spectrum of a rainbow," Lennart says.

If you have questions regarding training or would like private consultancy, don't hesitate to reach out, we are here for you. You can also find an updated list of our courses, seminars, cuppings, and other events by visiting the Events page in our website.

We look forward to seeing you soon!

The history of C. arabica can be complex. In Part 1 of this blog series, we explored the scientific classification of the coffee plant and learned how different genetic groups emerged through geographical separation, allowing plants to adapt to diverse environments.

Within the Arabica species, distinct genetic groups have formed, such as the "Ethiopian Legacy," which includes varieties like Mibirizi and K-7, and the "Typica/Bourbon" group, which is the source of well-known varieties like Pacas, Maragogipe, Laurina, Caturra, Catuai, and Topazio.

Among the different genetic groups, we can also find the "Introgressed" group which represents plants that are hybrids, having genetic material of both Arabica and Robusta.

In Part 2, we discussed how this group rose in popularity during the coffee rust crisis, as farmers opted for plants with a Robusta background due to their greater resistance to the fungus. We also had an overview of the two main "Introgressed" subgroups: Catimor and Sarchimor, which include varieties such as Marsellesa, Obata, Parainema, Ihcafe-90, and Lempira. Other well-known varieties from the "Introgressed" group are Catucai, Icatu, Castillo, Colombia, and Tabi.

Needless to say, this disease has shaped the history of coffee growing.

Besides coffee leaf rust, another significant development influencing the landscape is the emergence of specialty coffee, which we explore in Part 3 of this blog series.

Specialty Coffee

Around the 1990s, a focus on sourcing and roasting high quality beans started gaining popularity in North America and Western Europe. Today it has already expanded into emerging markets like Eastern Europe, Asia, and Latin America. Consequently, this has increased the popularity of varieties associated with a good cup.

Take varieties from the "Core Ethiopia" group: Geisha, Java, Pink Bourbon, Wush Wush...we often see them on stage at coffee championships, competitions, or at high-end cafés specializing in serving high quality coffees. These varieties are native to Ethiopia but are now being cultivated in other environments, for instance, in farms across Colombia, Panama, and Honduras.

Other good examples of these varieties are Bourbon Aji, Bourbon Sidra, Chiroso, and numerous landraces.

What about the Future?

The expansion of Sarchimor and Catimor varieties as well as the increased popularity of Core Ethiopian varieties characterize the genetic landscape we have in coffee today. However, coffee remains a vulnerable crop and is increasingly impacted by climate change. In fact, research suggests that climate change could reduce the available coffee-growing land in half by the middle of this century.

Most recently, another study revealed that C. arabica traces its origins to a single super parent resulting from a speciation event between two other coffee species: C. canephora and C. eugenioides. As cool as it may sound, this actually translates to extremely low genetic diversity. In fact, the same study states that C. arabica is one of the least genetically diverse major crop species in the world. This reveals the high vulnerability of the species and its low capacity to adapt to changing environments and fight diseases.

Today, institutions like World Coffee Research, RD2 Vision or Cirad are making strides in understanding the genetics of C. arabica and C. canephora, and are actively working towards sustainable solutions for the future of coffee. A notable achievement in this effort is the development of F1 Hybrids. These varieties are made by crossing genetically distant parent plants to establish hybrid vigor. This higher genetic potential means they are more likely to be adaptable across a wide range of environments.

While F1 hybrids are still on trial, the ongoing research sheds a light on the importance they hold for the sustainability of coffee in the future, ensuring that our beloved beverage can be enjoyed by generations to come.

List + Beisler is member of World Coffee Research.


Enjoyed the read? Keep tuned—our blog navigating Robusta is coming up soon.

Learn more about the Arabica Coffee Cultivars Wheel® here.
Learn more about World Coffee Research F1 Hybrids here.

Having navigated the scientific classification of the coffee plant and gained an understanding of how different genetic groups form, let's now explore those identified within the C. arabica species.

Different Genetic Groups: C. arabica

Let's go back to those first seeds that reached Yemen.

These seeds formed the "Ethiopian Legacy" group which developed in the region of Mocca, in the south of Yemen. Seeds were also brought to the north of Yemen, creating a group called "New Yemen". A third group, named "Harrar," is believed to represent seeds that were sent to Yemen and then brought back to Ethiopia.

Arabica Coffee Cultivars Wheel® - RD2 Vision

According to Dr. Christophe Montagnon, the "Ethiopian Legacy" group gave rise to both the "Harrar" and "New Yemen" groups, as well as a very important one: "Typica/Bourbon." This group was developed in the south of Yemen near the Gulf of Aden, and along the "Ethiopian Legacy", it extended well from Yemen to the rest of the world in the 18th century.

In fact, a good portion of the coffee varieties grown around the world today trace their roots to the Typica/Bourbon group. Catuai, Caturra, Maragogype, Mundo Novo, Pacas, Villa Sarchi... to name a few. Typica and Bourbon, which also belong to this group, lend it their name and hold special importance in coffee genetics.

On the one hand, Typica originates from seeds that travelled to Yemen before being smuggled to India and then to Indonesia. A single plant from this group was then sent from Java to Amsterdam, which later on reached the French Caribbean, ultimately spreading throughout Latin America by the early 1700s.

Bourbon seeds, on the other hand, were brought from Yemen to the French island of Bourbon (now La Réunion). Around the 1850s, the seeds were introduced to southern Brazil, and from there spread out north, all the way to Central America. Because it is higher yielding and more resistant to coffee diseases, Bourbon quickly replaced Typica in Central and South America. In some remote islands, Typica could remain. A great example of that is the variety of "Blue Mountain" in Jamaica, which is essentially Typica.

For over 300 years, these two varieties ruled the Americas—that is, until the rise of a new group.

The Rust Epidemic

Around the 1950s, coffee leaf rust made its way to America, significantly threatening coffee production. Caused by the fungus Hemileia vastatrix, the disease causes infected leaves to drop, hindering the plant from converting light into energy, and thus yielding a crop. Unfortunately, for Arabica, its lack of resistant genes against the disease was quickly exposed and led to significant economic losses for many farmers due to reduced harvests or completely destroyed farms.

By this time, it was already known that natural hybrids between Robusta and Arabica existed and that thanks to its Robusta genetic material, they were less susceptible to the fungus. They were discovered in East Timor and thus named Timor Hybrids. This knowledge gave rise to the "Introgressed" group, which encompasses varieties that are intentionally crossed between Bourbon/Typica and Timor Hybrids. Christophe states that "varieties are said to be introgressed when a certain number of genes from a distant donor genetic background are included in a recipient genetic background."

The main subgroups of introgressed Arabica coffee plants are Catimors and Sarchimors. Catimor comes from combining Caturra (natural mutation of Bourbon discovered in Minas Gerais) + Timor Hybrids. Well known varieties from this group are Ihcafe 90, Lempira, and CR95.

Sarchimors were created by combining Villa Sarchí (another natural mutation of Bourbon discovered in Costa Rica) + Timor Hybrids. Well known varieties from this group are Arara, Parainema, Obata, and Marsellesa.

These Arabica varieties contain Robusta genetic material that allow them to be more resistant to coffee leaf rust. Given their Robusta lineage, they are often associated with lower cup quality. However, their introduction in the late 20th century has been crucial for farmers in regions struggling with the rust epidemic and other diseases.

Another significant development shaping coffee genetics is the emergence of specialty coffee.

Keep tuned, we will explore more about this in Part 3 of these series.

When it comes to coffee varieties, the list can become quite big. From Typica and Bourbon to SL34, Catuai, Maragogype, and Parainema, many different varieties are being produced around the world. Most of them are part of the Arabica species, which makes up around 50% of the world's production. Many varieties are the result of natural mutations (e.g. Maragogype), and others have been created through human intervention, either by bringing seeds to new habitats or intentionally crossing plants of different genetic backgrounds.

The genetic characteristics of different varieties, in conjunction with environmental conditions, processing, and post-harvest practices, play a pivotal role in shaping both the agronomic performance and cup quality of coffee plants. It is these factors that guide producers in their selection of specific varieties. Take the Pacamara and Obata varieties. On the one hand, Pacamara, a cross between Pacas and Maragogype that originated in El Salvador, is known for its exceptional cup quality, but lacks resistance against coffee leaf rust. On the other hand, the Obata variety, a Sarchimor derived from the Timor hybrid, has lower quality potential but is rust resistant and high yielding.

These are different properties from varieties of the same species, which can be traced back specifically to Ethiopia and South Sudan. This raises the question: how do plants from the same species evolve into different groups and develop different characteristics? To better understand how that came to be, and how varieties might keep evolving in the future, we need to embark on a complex adventure and navigate through space and time.

But before digging into the history and geography of Coffea arabica varieties, it's important to break down some basic botanic concepts. Let's get started.

Taxonomy of the Coffee Plant

If we are going to explore the background of coffee varieties, we need to begin with the coffee plant itself and its taxonomic classification.

Taxonomy, the discipline that classifies plants, animals, and microorganisms, was first applied to coffee by the Swedish scientist Carl Linneaus. Considered as the "father of taxonomy," Linneaus was the first to propose a system to define the genus and species of organisms and to create a system to name them (known as binomial nomenclature).

Throughout his career, he named hundreds of living organisms, and in his work "Systema Naturae," (1735) he introduced the genus Coffea, thereby initiating the classification of the coffee plant.

Scientific Classification of the Coffee Plant

Domain	Eukaryota	Refers to organisms whose cells have a membrane-bound nucleus (Same as Homo Sapiens, and many other animals, plants, and fungi).
Kingdom	Plantae	Plants are the eukaryotes that form the kingdom Plantae, which includes around 350,000 identified species.
Phylum	Magnoliophyta	Characterised by flowers with protected seeds. E.g. Lilies, Tulips.
Class	Magnoliopsida	Includes flowering plants whose seeds are made up of two embryonic leaves called cotyledons that nourish the plant during its first stages of growth.
Order	Gentianales	Includes over 5,000 species whose flowers are radially symmetrical with one or more layers.
Family	Rubiaceae	Also known as "Madder" family, these are flowering, woody plants such as shrubs. Typically have opposite leaves.
Genus	Coffea	Contains over 120 species, a few which are commercially relevant. Preferred habitat is tropical forests. E.g. Coffea arabica.

Adapted from Bullipedia: Coffee Sapiens, 2018.

The Coffea genus comprises around 130 species, all indigenous to tropical Africa, and some islands in the Indian Ocean, such as Madagascar. The most known species due to their commercial relevance are Coffea arabica and Coffea canephora (aka Robusta or Conilon). Other known species include Coffea eugenioides, Coffea liberica, and Coffea stenophylla.

As you know from this blog's title and introduction - we are focusing on C. arabica. Let's dive in.

C. arabica: The Where and How

Arabica can be traced back to Ethiopia and South Sudan, where the major genetic diversity of the species is found.

In these lands, Arabica coffee plants thrived in their natural, wild state. When humans discovered it, a major event started which would transform coffee genetics: the domestication of the coffee plant. To delve deeper into this fascinating process, we spoke to Dr. Christophe Montagnon, a coffee geneticist and researcher, renowned for his extensive contributions to the field through numerous publications.

Dr. Christophe Montagnon

Christophe elucidates that the first distinction in the Arabica landscape is having native and domesticated plants. Evidence shows that the first coffee seeds to have left their natural habitat in Ethiopia went to Yemen through trade routes around the 15th century, where they were cultivated as crops. This geographical separation caused the plants to evolve within their distinct environments, leading to the formation of different genetic groups over time. "This occurs as a result of natural evolution," Christophe explains. "It's the same reason we see different species of animals and plants in isolated places like Madagascar and Australia."

This is well depicted in the Arabica Coffee Cultivars Wheel®, a comprehensive tool published by Christophe through his company RD2 Vision. The wheel illustrates eight distinct genetic groups and the varieties originating from them.

 

This is Part 1 of our blog series exploring C. Arabica. Keep tuned for Part 2 to dig deeper into the different genetic groups of the species!

When we think about Colombia, coffee often comes to mind. Since the 1950s, the Federación Nacional de Cafeteros has actively promoted the country as a leading coffee producer. However, Colombian coffees have not only won our hearts over a successful marketing campaign, but they shine through their quality and diversity. Coffee in Colombia is cultivated in over 20 regions, where picturesque landscapes of steep mountains, lush greenery, and the melodies of birds create a serene ambiance on coffee farms. Nevertheless, many areas in Colombia have not always enjoyed this tranquil scenery.

For much of the last century, Colombia has been mired by armed conflict. What started as a confrontation between liberal and conservative parties escalated into a war involving the government, paramilitary forces, guerrilla groups, and crime syndicates. This prolonged conflict has had profoundly negative consequences for Colombians. The numbers say it all: over 260,000 lost lives, thousands are missing, and many are falling victim to violence and insecurity.

After numerous attempts, a peace process started in 2012 between the Colombian government and the FARC, one of the most prominent guerrilla groups. The process culminated in a final agreement signed in November 2016. Nonetheless, after decades of unrest, achieving peace and fostering development in the affected areas is easier said than done.

This is where companies like Urbania step in. Founded in 2015, Urbania opened multiple coffee shops across Medellin. Since their inception, they have focused on leveraging coffee production for positive societal impact, mainly working in vulnerable communities and with victims of the armed conflict. They do so through their PAZ project, from which we started buying coffees last year.

Grasping the complexities of post-conflict Colombia and the efforts aimed at fostering positive transformation in affected regions, including coffee-producing regions, takes a lot of work. To gain deeper insights into this and the role of initiatives like the PAZ project, we had a Q&A session with Julian Gamboa, Impact Manager and Co-Founder of Urbania.

Q&A

Julian — to begin with, please tell us about yourself. How did you get involved in the world of coffee?

I come from Bogotá but have been living in Medellin for the past 8 years. My journey in coffee began with the establishment of Urbania back in 2015. Previously, I was involved in organizing cultural events. However, after initial discussions with my business partner about the concept of opening coffee shops that emphasized more than just quality, I transitioned into coffee.

Tell us more about Urbania. How was it founded?

We aimed to adopt a model that exclusively collaborated with small coffee producers. Our goal was for them to generate higher profits through the production of specialty coffee. This vision led to the birth of Urbania. Subsequently, we realized that exporting was crucial to amplify our model's impact. This increased volume would enable us to magnify our impact, collaborate with more producers and associations, and encompass more extensive conservation corridors.

Is this focus — working with small coffee producers — what makes Urbania different from other suppliers?

No, that was just how Urbania was born. Our focus has since evolved to concentrate on working with victims of the armed conflict in Colombia. Our current model is centered on a "triple impact" logic, through which we aim to engage with producers and positively impact three key areas: environmental, social, and economic sustainability.

You see, we are not coffee hunters looking to find the best coffees in Colombia. Instead, we prioritize ensuring that the producers we collaborate with can develop and thrive as farmers. By enhancing quality, we aim to help them expand their businesses, particularly in regions severely affected by conflict or areas of significant environmental importance.

The armed conflict in Colombia is incredibly complex, with various armed groups, political ideologies, and socio-economic factors at play. Could you tell us more about it for those who may not be familiar with it? How has the conflict impacted the lives of Colombians, including those involved in coffee production?

Of course, I will try to be brief.

The conflict began in the middle of the last century with the formation of the guerrillas in Colombia after the Cuban revolution. One of the most prominent groups was the FARC, which was essentially fighting the government.

You see, during that period, Colombia operated under a democratic system dominated only by two parties, excluding alternative ideologies from participating in elections. This exclusion contributed to the emergence of guerrilla movements seeking to challenge the established political order.

Later on, around the 1980s, with the rise of the drug trade, guerrillas resorted to drug trafficking to finance their operations. This led to the formation of paramilitary groups, further complicating the conflict. The involvement of multiple actors — guerrillas, the Colombian army, and drug dealers — created a scenario akin to a civil war. Rural areas, where guerrillas often established themselves, were affected the most. This had significant repercussions for the coffee industry, as guerrilla movements traversed coffee-producing zones, leading to disruptions in production. Many farmers and entire families had to abandon their land because the guerrillas were taking ownership of them or due to high levels of insecurity and violence.

After the peace agreement in 2016, many of the victims are still making a transition to "civil" life. Victims include not only those who were displaced but also underage youth who were recruited, people who lost loved ones, or who have no economic means of subsistence as a result of the conflict.

What is the PAZ project, and how does it support these communities affected by the conflict?

The PAZ project began in 2017 following the peace agreement between the government and FARC. In almost all PAZ projects, we come as private allies of larger peacebuilding projects, with support from organizations such as the UN and USAID, which support post-conflict initiatives in Colombia. They look for partners who know about coffee and can support coffee producers.

For instance, there are municipalities such as Briceño and Genova in Antioquia and Quindío that the government has identified as priorities for transitioning to "post-conflict". Our first project was with an association in Tolima. Like Tolima, in regions heavily impacted by the conflict, economic opportunities are scarce, often leading individuals to engage in illicit activities such as coca cultivation, illegal mining, drug trafficking, and wildlife trade for subsistence.

Our goal through PAZ is to facilitate a transition to legal and sustainable livelihoods through coffee. Rather than cultivating coca, for example, farmers can shift to growing coffee. We are looking for better and more economic opportunities for these individuals.

So, through the PAZ project, we basically have 2 objectives. First, it improves the profits of coffee-producing communities, especially those in conflicted or post-conflict areas. Second, promote better opportunities for environmentally sustainable farmers and mitigate negative impacts.

How is the PAZ project achieving these goals?

Initially, we give group training to farmers about best practices for cherry collection, post-harvest processing, and general agricultural management of their farms. Out of these groups, we identify leaders with a high-quality determination and the potential to produce specialty coffee lots. They become community leaders. We also visit their farms, cup their coffees, and give them feedback in any way we can to improve their coffees.

Regarding higher profits, PAZ pays a bonus on top of market prices for quality and sustainable agricultural practices.

Where is PAZ currently operating? Could you please tell us more about the farmers involved?

PAZ started operating in Tolima. The association began with 50 members and now has around 120. The majority of them are women, and over 90% are victims of the armed conflict.

Today, PAZ also has projects in Antioquia and has reached Quindío and Valle del Cauca. All projects across these communities have different components. For instance, we could have a PAZ Tolima or a PAZ Blend Antioquia from different regions, but they all have peacebuilding projects.

Altogether, we have worked with around 400 families, mostly in Tolima and Antioquia. They are all smallholder farmers with an average farm size of 2 hectares. They are cultivating traditional varieties such as Castillo and Colombia, but a few are producing microlots with Bourbon and Geisha.

What are the hopes for the future?

We look into 2024 with optimism. We believe in the value and growth potential of projects like PAZ from the bottom of our hearts. With challenges such as El Niño impacting quality and productivity, the issue of environmental impact is becoming more and more critical. While expanding to new areas, our focus remains on supporting and collaborating with producers committed to quality and sustainability. Local leadership is vital in this effort, and we see an excellent opportunity to empower women and young people as impactful leaders within these initiatives.

*Interview translated from Spanish

Officially, the coffee harvest in Honduras starts on October 1, coinciding with its National Coffee Day. With 6 different producing regions across the country, Honduras has a prolonged harvesting period, with the lower regions beginning harvest activities in October, extending until February. Farms at higher altitudes in departments like La Paz, Intibuca, and Comayagua typically commence harvest activities later, starting around March and continuing through June and July.

Four months in, farmers are either preparing for the upcoming harvest or are at its peak: recollecting, depulping, fermenting, washing, drying, sorting... While we hear that these activities are progressing well across all regions, the harvest is also expected to be slightly smaller than in the coffee year 2022/23. It is not unusual to receive this kind of news during the harvest. Nonetheless, our own estimations remain positive.

Forecasts from IHCAFE (Honduras' National Coffee Institute) indicate that overall, Honduras will produce less coffee in the period 2023/24, with an estimate of some 5 million bags, 5-7% less than in the previous year.

Aerial view of coffee farms in Olancho.
Photo Credit: Cocaol

 Insight from Agalta (Olancho, Yoro, Atlántido & Colón)

Less production seems to be a trend in most coffee regions. As conveyed by Asdrubal Sanchez, from the cooperative Cocaol in the region of Agalta, who tells us that in Olancho, their last harvest was substantially smaller than three seasons ago. This harvest, he expects a reduction of around 10%. "The department of El Paraiso, our neighbor, has usually been a big producer, but they are also experiencing a drop in production," he says. "We also hear that production could decrease in the west, but not as pronounced as here."

Asdrubal explains that this decrease in production is strongly linked to a lower labor force, as individuals flee the country in search of better opportunities in the US. He emphasizes that the absence of workers on the farm not only impacts the harvest but also hampers essential operations such as weed control and the application of organic fertilizer. He notes, "In my case, we usually start the harvest in December, but this year we had to start in January because we didn't have any pickers."

In addressing this challenge, Asdrubal explains that salaries have been adjusted, making them more attractive in order to retain workers. He has also found help with the use of a small mechanical picking machine, which, although requires an operator, reduces the overall workforce needed. "We can no longer depend solely on harvesting with people," he says.

Our Coffee Map depicting Honduras' 6 coffee regions.

Despite working with a limited team, Asdrubal is happy with how the harvest is progressing, with January and February being the most important months for cherry collection. He sees coffees coming in with good quality and a minimal percentage of defects. The weather conditions have also been favorable throughout January, with a few scattered rains keeping the soil moist.

Western Honduras has been sunny in the first month of 2024.
Photo Credit:Proexo

Insight from the West: Copan, Lempira & Ocotepeque

Moving to west Honduras, we spoke with Melany Madrid and René Madrid from Proexo in Corquín, and Carlos Guerra from San Rafael Agroindustrial in Copán Ruinas, both situated in the department of Copán, bordering Guatemala.

René reports that in the western region encompassing the departments of Copán, Lempira, and Ocotepeque, the harvest is 60% complete. However, he notes a delay of 2 to 3 weeks caused by low temperatures and persistent rain, preventing the first cherry collections, or harvesting the "requemas", as they are locally called. "In December, temperatures dropped to 9°C, conditions with which pickers cannot go to work in the fields," Melany states.

In terms of volume, René projects a 20% reduction across the entire western region. He tells us that one of the main reasons is climate change, which brings imbalances and unexpected circumstances in production. Carlos echoes the same challenge in Copan Ruinas, further west, as he explains that due to the changing weather and hotter weather patterns in his area, coffee cherries are ripening earlier than they used to.

Moreover, René says that another reason for lower production volumes is that many farmers are renovating their farms, opting to replace older plants with new varieties. Similar to Asdrubal's observations, René notes that a scarcity of labor in the western region poses a prominent problem. "Many times, producers lose their harvest due to the lack of pickers," he says. Carlos further elaborates that in Copán, it is increasingly common for families, previously engaged in coffee harvesting activities, to receive "remesas" (money sent from relatives abroad), resulting in them choosing not to work on the farms anymore.

Positive developments are also occurring during this coffee year in the West. Carlos tells us he sees a sustained high demand for high-quality Arabica, both in the international and local markets. "National coffee consumption has increased overall," he says. Rene and Melany highlight the impact of Proexo's Diversity and Inclusion programs, noting a significant rise in the involvement of women in the coffee supply chain compared to the previous year, with now 54 women producers collaborating with them.

Coffee farms during harvest season.
Photo Credit: Proexo

Preparations for EU Deforestation-Free Regulation

Currently, a big topic in the coffee industry is the new EU Deforestation-Free Regulation (EUDR), a new legislation aiming to prevent deforestation in global supply chains. The law will kick in on December 30, 2024 and applies to seven different commodities, including coffee. This means that coffee importers and roasters will need to prove that their traded coffees are free from deforestation.

This marks a transitional period for many players in the coffee supply chain, including producers and suppliers. René tells us they feel ready to comply with the law, citing ongoing efforts in digitizing their supply chain since 2019. "We also work with certifications such as Rainforest Alliance and Fairtrade, which require having data such as the farm geolocation, up to date, which is favorable to us," he adds.

Similarly, Asdrubal tells us he has been well informed about the regulation and believes Cocaol is on track. However, he expresses concern about the potential impact on smaller producers at origin, for whom compliance may pose greater challenges. "Between low prices and even harder market access, many producers become discouraged. Often, they end up leaving the country or switching their crop," he says. Furthermore, he adds that changing crops can end up even worsening the environment. "If they change their crop it is usually to corn, beans, or cattle, whereas coffee is one of the few crops that can be grown in harmony with the environment," Asdrubal says.

Wolfgang with Proexo's team during his last visit in November 2023.

At List + Beisler, our team is proactively monitoring and working to identify suitable solutions for our supply chain, guaranteeing that all our coffee adheres to the compliance requirements before January 2025. Our objective is to sustain the relationships cultivated over the years, providing support and collaboration with our suppliers during this transitional period.

We are expecting fresh new arrivals from Honduras in the next few months. If you would like to come by for a cupping, request samples, or simply learn more about our "Catracho" offerings, let us know! We are always happy to hear from you.

Click here to download a free PDF copy of Honduras' Coffee Map!

 

 

 

 

The Q grader program is quite famous across the coffee industry. The professional certification was established in 2004 by the Coffee Quality Institute (CQI) to ensure that coffee quality could be assessed globally using the same standards of tasting, evaluating, and scoring.

In this sense, Q graders worldwide, whether they are buyers, producers, or roasters, share a common language to assess coffee quality.

How to become a Q-Grader?

To become a Q grader, individuals must pass a very comprehensive exam. Commonly, these come in combination with preparatory courses evaluating green and roasted coffee, including olfactory and gustatory sensory skills. Moreover, participants must also study theory, undertake cupping exercises, and learn how to properly use the standardized Specialty Coffee Association (SCA) cupping form.

Achieving the Q grader certification is challenging. With high passing standards, many fail on their initial attempt. Once earned, individuals receive the Q grader certification, which can be renewed through an in-person calibration exam every three years.

Q graders in our Quality Control team

Precisely here is where our story starts: Piotr Kotarba, one of the five Q Graders on our List + Beisler team, needed to undergo his calibration exam to keep his license. He got his original Q grader certification in September 2020 in Warsaw, Poland, his home country. This was a true challenge in the middle of the COVID-19 pandemic with a specially adapted cupping protocol. But it looks like Piotr truly enjoys challenges. He returned to the office last week after successfully passing his Q Calibration exam. Interestingly, he did not return from Poland this time but from Brazil.

His choice to do it in Brazil came from his curiosity about undergoing the calibration exam in a different context, specifically, that of origin. With a different culture, language, and coffee scene, taking the calibration in Brazil provided a unique backdrop and a new experience. However, it also raised the question: is it the same experience as doing it in Europe, or did this bring unforeseen advantages or challenges?

Piotr getting certified in Warsaw, 2020

Now that he is back, Piotr says yes – it had some differences, and there were both challenges and advantages.

First, he explains that the group taking the exam in Poland was smaller, with only six participants, whereas the calibration sessions in Brazil included a larger group of twelve individuals. He also perceived that the environment in Patrocinio, in the estate of Minas Gerais, was much more relaxed than what he experienced at home. "In Poland, everyone was more concerned to know how the other evaluated, and in Brazil, everyone was more relaxed; they didn't worry as much," Piotr says."I felt a more relaxed atmosphere, and everyone was super friendly."

Piotr explains that this may not only stem from cultural differences but could be attributed to the higher level of experience among the cuppers during his calibration. In fact, some participants were undergoing the calibration exam for their fifth time. "So, the first difference is that I got together with people with much more experience, and as a second point is that there are cultural differences when doing it in another country," he notes. For Piotr, the cultural differences meant taking the exam in a different atmosphere and in a foreign language.

Challenges and Advantages

The primary purpose of the Q grading system is to ensure cuppers are calibrated and agree on general standards when assessing coffee quality. Calibrated cuppers have a common understanding of quality and can score the coffees on the table in a consistent manner. A scoring system is used to evaluate the coffees. Upon experienced Q-Graders, deviations from the group's mean are an exception - particularly when cuppers are highly specialized in one origin country but not so fluent in determining cup profiles from coffees of other countries and their specific qualities.

Piotr was genuinely concerned about this situation being in Brazil and undergoing his calibration there. Cuppers presumably had a broader cupping understanding of Brazilian coffees than he could ever have. Instead, he would be more familiar with coffees from different origins, like Colombia, Guatemala, Kenya, or Ethiopia, but this could also lead to a twisted situation where he would score the coffees differently. "It is more difficult because you cup with a group of people who are used to certain coffee profiles, and in Q grading, it's all about the cuppers evaluating coffees in the same way. So it was interesting to see if I was in line with them," Piotr says.

Once he finished scoring coffees from three different tables, Piotr tells us he left the cupping room full of uncertainty. Would he pass or not? Two days later, the Q instructor finally revealed the results, bringing some relief. Piotr was super-aligned with the rest of the group and successfully passed his calibration course. Congratulations!

Q calibration in Patrocinio, Brazil. November 2023

Recommendations from this experience

Piotr advises anyone doing the calibration course to train in advance, if possible, with other Q graders. "This way, you share comments and scores and really see where you are. If you do it by yourself, you won't know, but with someone else, you can compare results," he says.

As a second point, he underscores the importance of training using the SCA cupping format and learning how to use it correctly. This is simply crucial. Knowing how to use it appropriately can save precious time during the evaluations.

Finally, Piotr encourages anyone considering doing their Q grader exam or calibration outside their home country to try it. "Sometimes, the thought that I chose the hardest path to do it crossed my mind," he says. "But I passed three out of three tests. I truly recommend it! It was a cool adventure and got me out of my comfort zone. And I also had the opportunity to meet many coffee professionals and exchange good experiences."

„Q"urious? Contact Piotr and the other four Q-Graders at List + Beisler to find out more or schedule a date for a joint cupping session (events@list-beisler.de). 

 

 

 

 

04.12.2023

As the year draws to a close, the harvest season in Central America continues to unfold. In Costa Rica, harvesting activities kicked off around end of August in regions like the West Valley and Brunca. In higher areas such as Tarrazú and the Central Valley, red cherries are already visible on coffee trees, with some producers having completed the initial picking rounds known as "graneas". From his last visit three weeks ago, Wolfgang, Coffee Buyer at L+B, reports that the harvest is far more advanced in Costa Rica than in its neighboring countries.

Costa Rica's eight coffee regions.

The 23/24 harvest is anticipated to yield good quality; however, volumes are expected to be smaller than in the previous year, which could potentially drive prices higher. Farmers are focusing on producing high-quality coffees, experimenting with processing, and different varieties, as well as investing in their farms. José Pablo Juarez, Independent Consultor and Q Grader from Costa Rica tells us that harvest is progressing well across the country. "Coffee cherries are developing well across all regions, the coffee trees look strong and healthy, and the ripening of the coffee fruits seems uniform," Juarez says.

As in the rest of the world, Costa Rica is also challenged by the changing climate. Wolfgang tells us that certain areas of Tarrazú and southern Costa Rica experienced an accelerated ripening of coffee, likely attributed to elevated temperatures in previous months. As a consequence, some farms have seen earlier harvest periods. This warming trend was quite evident in Panama too, leading to a drought scenario at the Panama Canal.

In addition to the climate change-related weather carrousel, Juarez tells us that some areas have also faced excessive rain. Lower altitude regions have reported coffee cherries falling off trees due to the excessive rainfall, resulting in losses for producers in these areas.

Red ripe cherries in Tarrazú during the first week of November.

Labor shortage is another challenge heard of across all regions. Currently, pickers from Panama have been entering the country to help with the harvest activities. Some cooperatives and farms are working together and organizing their recollection days, so pickers can work on different farms during the week. This creates additional employment and income opportunities for pickers, and in turn guarantee the harvesting of more red ripe cherries, preventing potential losses from cherries falling to the ground.

Moreover, in October, ICAFE announced that coffee pickers, whether local or international, would now be covered by Occupational Risk Insurance, aiming to enhance their safety and provide a sense of security while on the job.

        

Visit to Finca Santa Elena in Tarrazú.

Like each year, we are looking forward to receiving new coffees from Costa Rica. Samples are expected to hit our lab in the last weeks of January 2024. Keep tuned for updates and – Pura Vida!

Would you like to download our Costa Rica Coffee Map? 

Click here for a free digital copy! 

 

 

One of the most fascinating yet challenging things about international trade is the interdependence between people of different places and cultures. At List + Beisler, we have successfully fostered these relationships since 1901 – this does not happen accidentally. From the very beginning, we realized our role in the supply network. We are a linchpin, a connector between coffee-producing and coffee-consuming countries and people.

For some, it might be obvious to see how an importer can act as a connector... But, what may not be as obvious is how we all become what biologists call crosslinkers. As our world shrinks through more interconnectedness, we see this phenomenon playing out more and more. Famously, the first person to shed light on this reality was Alexander von Humboldt, a German polymath, geographer, naturalist, explorer, and proponent of environmentalism, who revolutionized the Western conception of nature. He was heralded as a genius scientist and networker for cultural and ecological systems from different parts of the earth. Humboldt coined the concept that the natural world is interconnected, which he called the "web of life". This web of life is an intricate system in which all living things are interconnected and dependent on each other for survival, forming a large chain of causes and effects. No substance and no activity should be considered in isolation.

Here at List + Beisler, we agree with Humboldt's view on interconnectedness. We also see daily evidence that many of the "web of life" strands are now broken, and more are being broken daily. Even in the early 1800s, back in the days of Humboldt, he had discovered the devastating damage caused by colonial plantations on Lake Valencia in Venezuela. He was the first scientist to warn of the dramatic consequences of human-made climate change.

Today we are already living with the impacts of climate change and global warming. We find ourselves in a world where human-made climate change is at a global crisis level. Coffee-growing regions are no exception where it has become more than evident. Pests are spreading into areas they were never able to reach before. Rains pour in formerly dry regions. Biodiversity is collapsing. Dry air is pushing deeper into what used to be cloud forests. Soil is eroding, with mudslides wiping out entire coffee-spotted hillsides. Drought and flooding affect the same regions and alternate their negative impact on nature and humans. We hear frightening and paralyzing bad news every day.

Despite this situation, we at List + Beisler are still optimistic. After all, every obstacle comes with an opportunity. We know that we have the chance to rethink and redesign our actions and create a better coffee future: for coffee-farming families, farmer associations, exporters, roasters, and coffee lovers worldwide.

Over the past few years, we have done a lot of research, talked to experts, and had many internal discussions on potential solutions for environmental and humanitarian challenges. If we are serious about finding solutions to these global issues, we are sure that our efforts must be deeply science-based and not purely ideology-driven. Furthermore, several approaches can be co-actively correct and effective.

This is why we would like to share our Sustainability Manifesto 2022/23 with you. Learn about our mission, goals, and achievements to generate positive impact through our holistic Sustainability Program: JOIN THE MOVEMENT.

Download the Sustainability Manifesto 2022/23 here.

Without a doubt, climate change is significantly altering the landscape of coffee production. Rising temperatures, shifting rainfall patterns, and increased incidents of extreme weather events are disrupting traditional coffee-growing regions. Prolonged droughts, for instance, can lead to lower yields, while excessive rainfall and high humidity can result in pests and diseases such as coffee leaf rust. Moreover, rising temperatures can impact the geographical areas where coffee plants thrive, potentially forcing farmers to relocate their farms to cooler or higher areas, taking a toll on deforestation.

To adapt and bring coffee forward in light of these challenges, improving farming practices and coffee varieties plays a pivotal role. This is why we support the work of organizations such as World Coffee Research (WCR). Their work includes the improvement of coffee varieties, which does not only improve coffee plants' climate resilience and productivity, but also contributes to reducing farmers' risks while at the same time increasing yields.

Just last week, they released a new poster celebrating Arabica and Robusta coffee varieties. The poster depicts the relationship of over 100 coffee varieties from 22 countries, breaking down Arabica into four major groups: Bourbon Typica, Typica, Ethiopian Landrace, and Catimor. Robusta varieties, on the other hand, are classified according to countries: Congo, Congo x Guinea, Guinea, and Uganda.

This practical resource is available for everyone. To learn more or download a free copy, please visit WCR's website.

---

If you are a roaster and would like to support the work of WCR, you can collaborate through the Check-Off Program, here's how it works:

• You can choose to donate 0,02 EUR/kg of green coffee sourced through List + Beisler. 
• In return, we will increase your impact by adding a matching donation of 0,01 EUR/kg to every coffee purchase. These contributions will be clearly outlined in each contract.
• Every four months, we will collect all the contributions and send them directly to WCR.

Want to learn more? Reach out to us via trade@list-beisler.de

Photo credits: World Coffee Research

In the world of agriculture, few crops are as sensitive to climate as coffee trees. Coffee plants require specific conditions to flourish, and even minor changes in temperature or precipitation can significantly impact yield and quality. One of the most influential climate phenomena affecting coffee production is El Niño, a recurring climate pattern characterized by the warming of the Pacific Ocean. But what exactly is El Niño and how does it affect coffee production?

In this article, we delve into the intricate relationship between El Niño and coffee production, examining its economic, environmental, and social implications.

What is El Niño?

El Niño is a climate phenomenon that occurs every two to seven years, disrupting regular weather patterns around the globe. Essentially, it is described as the warming of the equatorial Pacific Ocean, which in turn influences atmospheric (air) circulation. El Niño is one phase within the broader climate phenomenon known as the El Niño–Southern Oscillation (ENSO). ENSO also comprises La Niña, a phase characterized by cooler-than-normal sea surface temperatures in the eastern Pacific Ocean.

You may be wondering, where does the name 'El Niño,' meaning 'little boy' in Spanish, come from? As the saying goes, fishermen along Peru's coast first noticed unusually warm water in the Pacific Ocean back in the 1600s. This weather anomaly brought along lots of fish from the cold depths of the sea, giving the fishermen a fantastic catch for Christmas. They coined this "present" El Niño de Navidad, because El Niño typically manifests around Christmas in December.

The changes in the weather patterns caused by El Niño have far reaching effects, impacting weather systems, ocean conditions, and, consequently, agricultural production.

 

The Science Behind El Niño's Impact on Coffee

The majority of the world's coffee is grown in a region known as the Coffee Belt, which stretches across the globe between the Tropics of Cancer and Capricorn. This area is particularly susceptible to the effects of El Niño, as the phenomenon can bring about drastic changes in weather conditions, such as prolonged droughts or excessive rainfall.

The coffee plant is highly susceptible to changes in its environment. This is why El Niño's influence on weather patterns can lead to conditions that are unfavorable for coffee growth. For instance, increased temperatures can accelerate the coffee bean's maturation process, resulting in an early harvest and affecting coffee's growth and quality negatively.

On the other hand, excessive rainfall can lead to the proliferation of pests, such as the coffee berry borer, and diseases like coffee leaf rust (known as "la roya" in Spanish). These conditions can devastate entire regions. This is exactly what happened in late 2007 and 2008 in Colombia and Central America. One-third of Colombia's coffee production was destroyed by coffee leaf rust, while farms in Honduras and Nicaragua were also massively hit by the fungus.

Nonetheless, El Niño is extremely complex and the weather changes it triggers manifest differently across regions. Typically, El Niño brings decreasing rains to Colombia, Central America, Indonesia, Papua New Guinea, and Vietnam. On the other hand, Peru, Brazil, and some African countries are challenged by excessive rainfall.

 

Economic Consequences for Coffee Producers

The economic repercussions of El Niño on coffee production are profound. When weather patterns are disrupted, coffee farmers face a multitude of challenges that can lead to decreased yields and increased production costs. For example, drought conditions may require additional irrigation, which is costly and resource-intensive. This could particularly impact farmers in certain producing areas lacking irrigation systems, making them heavily reliant on natural precipitation.

Excessive rainfall, conversely, may result in soil erosion and the need for more frequent application of fungicides to combat diseases. These additional costs can be devastating for small-scale farmers who already operate on thin margins.

Despite the challenges, there are positive outcomes worth highlighting. In Colombia, for instance, the El Niño phenomenon has sometimes had a positive impact. In the case of increased sunshine hours, for example, coffee trees can produce more coffee cherries, ultimately resulting in higher yields.

Price Volatility

El Niño events do not only affect coffee in terms of production. The uncertainty surrounding it leads to significant price volatility in the coffee market. Farmers, middlemen, exporters, traders, and roasters are aware of the potential impact on coffee yields, and this can lead to speculative behavior.

Certainly, the participation of hedge funds in the international coffee markets adds another layer of speculation. As a result, coffee prices can swing dramatically, making it difficult for the coffee value chain actors to plan for the future. During these periods, it is indeed the smallholder coffee farmers who bear the highest toll.

Green coffee cherries.

Environmental Ramifications

Besides its effects on the economic landscape, El Niño also brings about significant environmental consequences. The altered weather patterns can exacerbate ecological issues such as deforestation and soil degradation. For instance, drought conditions can make forests more susceptible to wildfires, which not only destroy coffee plantations but also contribute to air pollution and loss of biodiversity.

Water scarcity is also a pressing issue in regions where El Niño leads to drought. As with every agricultural undertaking, coffee production also needs water, and insufficient water can cascade effects on local ecosystems. Rivers and streams may dry up, affecting not just agriculture but also local fauna and the surrounding communities.


Latest Weather Forecasts and Global Alerts

The latest weather forecast reports to come from the U.S. Government's National Weather Service's Climate Prediction Centre anticipate that a transition from ENSO neutral conditions could occur during the next few months, with a 95% chance that El Niño weather conditions are expected to come into play towards December this year. The Australian Government Bureau of Meteorology has issued an El Niño alert, forecasting an 80% chance that the El Niño weather phenomenon will develop by the end of the year. This weather phenomenon, should it come to the fore, is associated with above-average sea surface temperatures across the equatorial Pacific Ocean, which would threaten partial drought conditions for the Pacific rim coffee countries such as Colombia and Indonesia. It could, however, bring with it further potential for increased rainfall for the coffee-growing districts in Southeast Brazil.

The Indonesian weather agency BMKG has also reported that the prevailing El Niño weather phenomenon, which typically brings prolonged hot and dry weather to the area, may be affecting more than two-thirds of the country. This includes Java and parts of Sumatra, two key coffee-producing regions in the country.

Coffee farm in Brazil.

Case Studies: Countries Most Affected

Brazil
Brazil is the world's largest coffee producer, and its coffee belt is significantly impacted by El Niño. The phenomenon has been linked to severe droughts in some years and flooding in others, both of which have detrimental effects on coffee production. As the world's leading producer, the uncertainty surrounding its supply can potentially lead to significant repercussions on coffee prices.

Colombia
Colombia, another significant player in the coffee industry, also faces challenges due to El Niño. The country's mountainous terrain makes it particularly vulnerable to landslides during periods of excessive rainfall, which can wipe out coffee plantations entirely. And not to forget the earlier mentioned increase in coffee plant diseases such as coffee leaf rust.

Mitigation Strategies

Given the significant impact of El Niño on coffee production, it is crucial for stakeholders to develop mitigation strategies. These can range from adopting more resilient coffee varieties to implementing water-saving technologies.

One approach is the adoption of climate-smart agricultural practices, which aim to make farming more resilient to climate variability. This can encompass techniques such as cultivating shade-grown coffee, which is less susceptible to temperature fluctuations. Other practices include adjusting fertilization practices based on the availability of water and rainfall distribution as well as providing plants with the proper maintenance, like stumping and pruning.

National Governments can also play a role by providing subsidies for the adoption of more sustainable farming practices or offering insurance schemes to protect farmers against extreme weather events.

Coffee picking during harvest season.

El Niño is a powerful climate phenomenon with far-reaching implications for coffee production. Its effects are experienced on the economic, environmental, and social levels, making it a critical issue for anyone involved in the coffee supply chain. While it is impossible to prevent El Niño events, understanding their impact and implementing mitigation strategies can go a long way in safeguarding the future of coffee.

 

 

 

October 2021

While the Climate Change Conference COP26 is taking place in Glasgow and clearly shows the importance of keeping sustainability at the core of our actions, we are happy to tell you about our findings after coming back from an extensive field visit in our Farming Accelerator project in Southern Ethiopia.
This project has been running for more than a year now. It started just before the Covid-19 related lock-downs in March 2020. Despite all the restrictions related to the pandemic, we could adapt to the necessary hygienic precautions and begin with the much-needed work in that part of Ethiopia.
The principle of the project is simple and smart: we partnered with UN-ITC, Enveritas, and COQUA to tackle the most evident sustainability challenges faced by smallholder coffee farmers in Southern Ethiopia. We selected six specific coffee regions in Yirgacheffe and Sidama, known for their outstanding quality. Using artificial intelligence, satellite technology, and in-person interviews, Enveritas can provide us with accurate and transparent data on the farmers' situation. Based on this information, we developed a set of trainings together with UN-ITC and COQUA. These trainings cover two main areas, and we call them:
Sustainable Productivity Acceleration, covering among others:

• Good agricultural practices
• Product quality consistency

Farming as a Family Business, creating awareness on:

• Basic Financial Literacy (accounting and record-keeping)
• Income diversification and business development

All training is inclusive and targets all members of the family living and working on the farm. Youth and gender are equally involved.
Once the training modules are refined, it remains a challenge to deploy the training. We have recruited several farmer trainers, young enthusiastic agronomical professionals from the towns who are well-connected within the local communities. They get trained by a senior agronomist and experienced coach. The project counts with 60 demonstration plots where the farmers are invited to attend the training. The farmer trainers explain the methodologies, and then the farmers and their families can experiment by themselves under the supervision of the farmer trainer. Each farmer trainer trains a group of farmers. Thanks to this methodology, we can provide training for 1,800 farmers in the region.
We have already accomplished composting pits on all demo plots, and farmers are already adopting these new techniques on their land. They have also learned how to prune or stump a tree and understood the importance of having young and strong plants to accelerate productivity. Most of the smallholder farmers are not taking any notes on income and expenses, and therefore they are not able to accurately assess the results of their work. To better manage the farm, though, it is crucial to understand basic numbers coming from income and expenses. This is why we are also training this. And usually, women and the younger generation are very prone to understand the importance and impact of this exercise.
Now, once the project runs, it is essential for all participants – from farmer to roaster - to access these coffees. Systemic change is embedded through the continuous purchase of these project-related coffees.
This is what we define as "Sustainability as a Service" (SaaS) – with a bit of tweak from its original acronym ;-). In a nutshell: excellent coffee quality, sustainably produced and sourced from tree to cup.

Regions visited:
We started the journey flying from Addis Abeba to Awasa. From there on, we drove south towards Dila. Departing from Dila, we went to the coffee fields located around the small villages (called Kebeles) of Nurakorate, Kumato, Adame, Gotiti, and Chelchele. We visited 15 demonstration plots and farms surrounding these demo plots. We have spoken to over 100 farmers during our field visits and interviewed them and the farmer trainers to better understand their needs and check the efficiency of our training service provided.

 

Blog by: Philip von der Goltz, 14.10.2021

Being in charge of sustainability, marketing, and digitalization at List + Beisler, these were special weeks for me. More than 20 years ago, I started working in the beautiful world of coffee. I was only a couple of weeks into the new job when international coffee prices reached their historically lowest levels of 41.50 c/lb. This was in December 2001. Back then, it looked like the end of the coffee world to me. Luckily, I was proven wrong!
Extreme price volatility is one of many factors directly affecting everyone's lives and businesses in the coffee value chain. However, the most fragile member in our community is the coffee farmer, particularly the smallholder farmer. Coffee farmers depend on the international coffee prices and Mother Nature's mood, local currency volatility, and political developments. Many factors come together and are often far beyond their influence.

Coffee: a complex body of knowledge
A thorough understanding of the coffee world is a time-intense endeavor yet key to improving your own knowledge and your decision-making capabilities. In my own journey, I had the privilege of learning from some of the industry's bests. Still, there is plenty of room for further development. After all these years, I came to at least one firm belief: coffee is a livelong-learning process; the more you know, the more you realize there is more to learn and understand. The complexity of this global business creates an ever-evolving and changing reality on production, trade, consumption, and many other components of the magical elixir. Knowledge needs to be adjusted and updated constantly.

So, how to start and what to learn? The nature of complexity is that it is hard to summarize and simplify. Coffee grows all over the globe and is consumed in many ways. Suppose you want to understand not only your own perspective but genuinely thrive on the job. In that case, it is crucial to get ideas, thoughts, facts, and science-based insights combined from as many professionals as possible. Hence, choose your sources wisely.

Back in 1992, the first Coffee Guide was published by the United Nations' International Trade Centre (UN/ITC). It turned into the leading source of information on coffee matters for professionals. It was a commodity handbook, mainly written by Jan van Hilten and Morten Scholer. After the initial success, they continued and developed two additional coffee guides (published in 2002 and 2012) together with a team of industry experts. This – in my opinion – fantastic work provided the coffee industry with detailed knowledge, providing an invaluable asset for the coffee world.
Almost 10 years have passed since the last publication. It was not only time to update information but also to adjust to new realities.

Source: ITC "Building on the legacy: From commodity handbook to comprehensive working tool."

How it started and team-building
Eighteen months ago, Hernan Manson, head of UN/ITC's Alliances for Action unit, asked me to take over this immense task of updating ITC's Coffee Guide. As honoring this task is, it is also challenging. On day 1 of this project, Hernan and I had just started scoping the depth of this endeavor when we slowly realized the dimension of the work on our plate. The vast amount of topics to be covered made me recall a saying from a teacher during my school days: "You don't need to know everything; you just need to know where to find it!". And so we started brainstorming on the individuals with whom we wanted to work together. We built a fully dedicated and brilliant core team: Sarah Charles as my principal co-author, editor, and creative powerhouse. She is a well-known writer, having already worked on several coffee publications. Martina Bozzola, an outstanding academic, the most charming professor in economics and agriculture at the Queen's University of Belfast, and a senior research associate at Zurich University for Applied Science. Tommaso Ferretti, an expert on sustainable trade finance, finished his PhD at McGill University and became a father when creating this new guide edition. He surely had very short nights, but not only due to the newborn baby. Eleni Gerakari, getting all our thoughts and ideas into actionable work and getting some order into our creative mess. She is an invaluable asset to all of us! Last but not least: Neil Rosser – the data master. His knowledge goes back to more than 30 years of profound insights into the numbers that make the world of coffee go round.
Next to our core team, we engaged a highly professional and committed group of over 70 industry experts. The range is wide: from coffee farmers, cooperatives, exporters, importers, roasters, coffee shops, consultants to academia, international institutions, NGOs, and associations of all sorts. We are proud to have covered the whole coffee stakeholder community. This network of highly-passioned coffee lovers is one of the core assets of the new guide.

What is new?
Let me give you a quick glimpse of what is new:
• Sustainability is a core topic, with an attempt to guide the industry towards the new normal
• Latest statistics and trends: Production numbers are split into three groups that differentiate between standard, premium, and specialized coffees.
• There is a focus on user-friendliness. Eight independent modules with a corresponding toolbox adding practical advice and case studies.
• A new chapter on the latest innovations is now part of the guide. This mainly involves the digital side of the business.

After an intense 18 months, I am beyond happy to finally launch this new edition. I stand amazed and thankful to all of you who have supported us in getting this mammoth project done! With this Coffee Guide, we set the cornerstones for a new legacy and hope to have contributed to a better understanding of the coffee world for professionals all along the value chain. The challenges of the next few years will increase and become more severe. May the new Coffee Guide help us in finding proper and sustainable solutions.

Where to find it?
No other day could have been better for officially launching the 4th edition of The Coffee Guide than International Coffee Day (October 1, 2021).
You can download "The Coffee Guide, 4th Edition" for free here.

Looking forward to your comments and impressions!

Sustainability is inseparably linked to our company's DNA. List + Beisler has been promoting and supporting sustainability projects in coffee-growing regions for a very long time.

We mainly focus on coffee-related trainings for coffee farmers. Our primary topics of training include best practices for farm health, harvesting, processing, and caring for coffee quality during production. The main objective of the projects is to improve the farmers' quality and productivity through enhancements of their agronomy and production skills, or "software," such as better pruning techniques and composting methods.

The limitation we regularly face is the existing infrastructure, or the "hardware" – the coffee trees themselves. We typically find randomly mixed varieties that have been planted conveniently, but not strategically optimized for providing the farmer higher quality, more productivity, and efficiency.

This must change if we hope to improve an existing farm's chances of not only having a sustainable business model but especially in our pursuits for improvements. This caused us to begin looking for ways to transform the farm design with those farmers who wish to see these improvements made. After an extensive search, we were able to find an organization specifically addressing these needs utilizing a scientific, progressive, non-GMO approach and potential solutions.

We are very happy to announce our partnership with World Coffee Research (WCR).

We had the great opportunity to meet Vern Long, the new CEO of WCR in Berlin during the WOC. She attended our company's get-together, and with refreshing drinks in our hands, we explored collaborating.

This is what we learned about the WCR: they are a collaborative, not-for-profit research organization, formed by the global coffee industry in 2012. Using advances in agricultural science, it is possible to improve coffee yields, quality, climate resilience, and farmer livelihoods. WCR focuses exactly on this work: they use advanced and applied research in coffee genetics (no GMO!) and agronomy to create new coffee varieties and imagine new agronomic approaches. Adding these new varieties to the farm increases biodiversity at farm level.

Improved and focused diversity does a couple of things:

1) With more biodiversity, a farm is able to weather the storm of new pests as well as a changing climate.

2) With focused variety planting, a farm can plant the "correct" varieties for their specific geography and climatic conditions. This allows a coffee tree to be put into an environment that fits its needs. A happy tree is a healthy tree, and healthy trees produce more and better coffee.

The WCR has an excellent network of leading scientists and institutions in coffee-producing countries around the world. Together, they develop solutions that are quickly implementable and flow straight to innovative and quality-focused coffee farmers.

Not only are we partnering with WCR, but we are inviting you to partner as well!
How can you participate? How does it work?

• Roasters agree to donate USD 0,01— USD 0,10 per pound (EUR 0,02 – EUR 0,20 per kilo) of coffee purchased through List + Beisler.
• List + Beisler matches the donation of the roaster with USD 0,01 per pound (EUR 0,02 per kilo) of the coffee purchased through us.
• List + Beisler keeps track of coffee sales to roasters, adding however many cents per pound/kilo the roaster has indicated to the coffee purchased. The contribution is included as a cost of doing business on the roaster's invoice, similar to docking costs, brokerage fees, or warehousing costs.
• List + Beisler collects the funds and disperses them to WCR four times a year.
• Once set up with List + Beisler, there is no work for you.

You can find more info on worldcoffeeresearch.org or contact us at any time!