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Why does each coffee-growing community need to be understood in its own context, rather than through a one-size-fits-all approach? The more time I spend with the producers, the clearer it becomes that no two communities are ever alike. Each village
COST OF PRODUCTION /ORIGIN Last Monday, Carlos (@agalma.coffee ) and I (Evie) travelled to Santo Domingo Cacalotepec. It was Carlos’s first time visiting that part of Oaxaca and he was coming as a guest of Que Onda. One of the main objective
We’re super excited to let you know that @willgrv and I (Evie) will be exhibiting again at Caffe Culture! 🎉 You’ll find us in the same spot as last year Stand A15 (our lucky one!). We can’t wait to catch up with old friends and ma
Two recent studies show just how vulnerable Arabica coffee is to shifting weather patterns: Researchers at Zurich University of Applied Sciences predict that over 50% of the world’s best coffee land will be unsuitable by 2050, with major losse
Así se observa la cochinilla harinosa del café (varias especies del género Planococcus o Pseudococcus) es una plaga chupadora que afecta cafetos, especialmente en ambientes cálidos y secos o con sombra densa y poca ventila
Que Onda coffee shipment is on the move! 🔜 UK
I’ve just returned from a journey through Veracruz, Mexico. There were so many reasons I felt called to this stunning and complex coffee region. • to visit a decaffeination plant and see the process firsthand • to begin building re