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Beyond the Quality of the Water in Your Cup: Coffee and Water Resources at Origin

“When water is diverted from streams and rivers, it is no longer available for use by small communities that may already have limited alternatives. Without sufficient water in the stream, aquatic organisms can be wiped out.”   By Adam Kline, Coffee Importer, Atlantic Specialty Coffee Inc.; Andrew Stubblefield, Associate Professor, Humboldt State University; Paul Hicks, Water Resources …

The Use of Water in Processing

By Carlos H. J. Brando Water entered coffee processing when Arabicas began being planted in areas that were hotter and/or more humid than the highlands of Ethiopia. Recently harvested coffee cherries fermented rather quickly in these new areas, with adverse impacts on cup quality. The solution at the time was to remove the sugar-rich, fermentation-prone …

Industry Responds to Need for Global Water Conservation Initiatives (And What You Can do to Support the Effort)

By Samantha Veide, Global Drinks Education Manager, Mars Drinks This issue of water and sustainability is complex. It is about water scarcity—by 2025, 1.8 billion people will be living in countries or regions with absolute water scarcity, and two-thirds of the world’s population could be living under water stressed conditions1.  It is about water despoilment—all the …

Field Notes from Pu’er, China: Coffee Production in the Land of Tea

By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America This spring, I had the opportunity to visit China’s Yunnan Province to tour the region’s coffee farms. Yunnan Province is located in South-Central China and borders Vietnam, Burma, and Laos. It is a tropical region famous for its indigenous populations, green mountains, and (remaining) …