Coffee News Roundup: Week Ending January 6th

Me sitting down to write this roundup: Ah there’s no news, everyone must still be on holiday

Also me: *writes 1700 words*

This week we’re looking at coffee health stories, and a potential fix for the unreliability of self-reported coffee consumption. There’s also the thorny question of which coffee brew method has the smallest carbon footprint (something I’m going to explore more in a forthcoming article).

Read the whole thing over at Fresh Cup Magazine:

And in case you missed it, check out my interview with Ana Vizcaino about how she transformed a conventional coffee farm in Guatemala:

Trial and Error: Going Organic in Guatemala

It takes three years to turn a conventional coffee farm organic. Or at least it takes three years to gain the certification needed to sell coffee as organic in the United States. Of course it’s not as easy as just stopping the use of chemicals and watching the transformation happen. As Ana Vizcaino found when she decided to make the change with

The Pourover

Until next week, it’s goodbye from me and special guest stars, Diego and Amiri 👋