Australian-grown coffees have very high scores, similar to other international varieties from Brazil, Columbia or Ethiopia.
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If you’ve decided to look for coffee that’s better for the earth or the people making it, you might need some help translating all the industry lingo.
The livelihoods of millions of farmers depend on productive Arabica coffee. New research gives further impetus, if we needed any, to urgently cut emissions.
Stenophylla’s black cherries have brightened prospects for a coffee supply that can withstand rising disease, pests and droughts.
Low-paid workers at both ends of the supply chain – the small farmers who grow most of the crop and the casual staff who serve you at the cafe – weren’t well off even before the pandemic hit.
Interventions with good intentions aren’t always fruitful.
Coronavirus-related restrictions are likely to slow but not stop the coffee business in Rwanda, which produces specialty beans sold worldwide.
Kontributor teratas
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Associate Professor of Economic Geography, School of Geosciences, University of Sydney
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Adjunct Professor, Monash University
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Adjunct Senior Researcher, University of South Australia
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Associate Professor of Food and Agricultural Economics, Michigan State University
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Research Assistant, Department of Community Sustainability, Michigan State University
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Associate professor, Institut Teknologi Bandung
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Peneliti, Pusat Penelitian Kopi dan Kakao Indonesia
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Assistant Professor of Rural Sociology, Wageningen University
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Senior Research Leader, Plant Resources, Royal Botanic Gardens, Kew
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Senior Lecturer in Ecology and Conservation, Centre for Applied Climate Sciences, University of Southern Queensland
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Associate Professor of Marketing, UMass Lowell
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Professor, Southern Cross University
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Adjunct Fellow, Southern Cross University
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Senior Research Fellow, Southern Cross University
