Climate change, poor labor conditions and the uneven distribution of value within the coffee sector are brewing a triple shot of trouble for coffee.
Editor’s note: On National Coffee Day, we’re taking a look at the people who make your morning cup of joe
On National Coffee Day, here are the four stories you need to read.
How do you achieve 100 percent sustainable coffee? It starts with sourcing.
The coffee sector has a labor problem — and the Sustainable Coffee Challenge is working to fix it.
CI’s director of sustainable coffee markets visited Guatemala to see how coffee trees are grown and delivered to farmers as part of the Starbucks “One Tree for Every Bag” commitment.
To make coffee the world’s first sustainable agricultural product, we must take several key steps, including monitoring production and mapping out how climate change is affecting growing areas.
CI experts traveled to Nicaragua to learn how McDonald’s coffee roasters are helping local coffee farmers and their communities.
To ensure sustainable coffee for the future, CI’s Sustainable Coffee Challenge unveiled a new plan of attack at the Global Specialty Coffee Expo in Seattle this month.
What makes coffee “sustainable,” and why it even matters.