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  • It starts with a seed

    Press

    Date: 11.1.18
    Publisher: Standart Magazine
    Standart Mag 12

    In her second feature-length article for Standart Magazine, World Coffee Research's Hanna Neuschwander reflects on how new varieties—better coffee trees with higher yield and better cup quality—could become the future of coffee ... if the bet on F1 hybrid pays off.

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  • Sara 1

    Coffee has always been a passion for Sara Bogantes. Coming from a coffee-producing family in Costa Rica’s Central Valley, she has been connected to coffee for as long as she can remember. Trained in agronomy, phytopathology, and agroecology, Sara has worked in germplasm banks and studied the genetics of coffee. Now she leads the Global Coffee Monitoring Program, a network of small, on-farm demonstration trials that show farmers the benefits of genetically improved coffee varieties. We talked to Sara to learn more about her background, the program, and why she finds helping farmers gratifying.

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  • Single O

    Sydney roaster Single O is spearheading the call to the local coffee industry in Sydney, and Australia in general, to keep coffee farmers – and, by extension, themselves – in business.

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  • Arbusta conference

    As climate change continues to impact global coffee production, the Coffea arabica species of coffee is losing its ability to perform in many coffee-producing zones due to warmer temperatures, increased plant diseases, and other factors. Amid this landscape, the industry is continuing to explore ways to leverage the Coffea canephora species, which is generally more resilient and more resistant to disease than Arabica.

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  • A new Arabusta for the 21st century

    Project Update

    Date: 10.9.18
    robusta!

    On the island of East Timor, sometime in the 1920s, an impossible legend was born: the Timor Hybrid. Somehow, a C. arabica plant and a C. canephora (Robusta) plant reproduced and created a natural hybrid offspring—an Arabica variety that contained Robusta genetics.

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