As the Sustainable Sourcing Manager of Taylors of Harrogate and the Sustainability Committee Co-Chair of the British Coffee Association, DR. KRISZTINA SZALAI, has a keen interest in innovative and sustainable products. She interviewed Saxon for Issue 2 of 25 Magazine.

Berg Wu, 2016 World Barista Champion, offers his top tips for a one-day tour of Taichung in Western Taiwan.

Small farmers are recognizing that their long-term viability depends on opting out of producing commodities, but the alternative is not easy.

Coffee helped fuel the first Age of Enlightenment. Now, three centuries later, modern science is spurring coffee’s own era of discovery.

Peru is arguably specialty coffee’s best-kept secret. Despite producing some of the planet’s most mouthwateringly delicious coffees, outside of a small subsection of the industry it rarely receives the recognition it deserves. That changed in September when, after nearly seven years of planning, Cup of Excellence arrived in Lima.

Mientras crece la demanda de los granos de Arábica lavado, la producción total sigue estancada desde hace dos décadas, y va perdiendo cuota de mercado en origen. THOMAS COPPLE pregunta: ¿está el café de especialidad en peligro de ser víctima de su propio éxito?

While demand for washed Arabica beans is soaring, total output has remained stagnant for two decades and is now rapidly losing market share at origin. THOMAS COPPLE asks if specialty coffee is in danger of becoming a victim of its own success.

We are proud to introduce our second issue of 25, your magazine connecting people from our specialty coffee community around the world through stories, research, and insights.