Consumers in the US are now paying a putative 15% tariff on Chinese tea with the possibility of further increases as high as 25% in the months ahead. Read more

Features

American Shaman, an American retailer known for its enthusiasm for CBD, notes that now that cultivating hemp is legal in the United States is a rush to deliver more palatable and convenient forms of cannabidiol, the non-psychoactive companion to THC. Read more

Features

Decoupling the deeply entwined US and Chinese trade relationships will have a profound and largely negative impact on coffee and tea retail. Read more

Features

Italian Expansion

Photos courtesy illycaffè

Two iconic Italian coffee brands – Lavazza and illycaffè – are pushing forward with initiatives and innovations designed to introduce their products to new customers across North America. Read more

Features

Probat introduced this fall the PX120, a mid-sized gas-powered drum roaster that is significantly more energy efficient and offers roasters greater batch control and reproducibility. Read more

Features

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gilaxia Getty Images

Fabscale was established to accommodate any coffee processing facility that will benefit from a single overview of every machine and device along the production line from green coffee receiving to roasting, packaging, and shipping. Read more

Features

Guatemala: Infinite Possibilities

Photo courtesy Revival Coffee Roasting

Guatemala is a small Central American country with unique topography and an international reputation for stellar mild-flavored, specialty coffees and distinct profiles from fruit and floral to chocolate with caramel. Read more

Features

Dan Bolton,STiR managing editorPoint of View:

A Darwinian Approach to Sustainable Coffee

While an admirable pursuit, enforcing sustainability at origin by adopting practices that benefit society as a whole will likely drive subsistence growers out of business as labor expenses rise, yields fall, and the cost of inputs increase, resulting in lower farm profitability. In a few years there will be many fewer coffee growers – millions fewer but those that remain will consistently deliver better green coffee.


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