News and knowledge

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.

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.

A new article from coffee publication Sprudge is a deep dive into World Coffee Research's 2017 Annual Report. Writer RJ Joseph goes in-depth on the problems WCR is trying to address; the momentum WCR has; the accessibility of the research, information, and resources; and the future of the work.

In this feature-length article for Standart Magazine, World Coffee Research's Hanna Neuschwander reflects on how coffee researchers are combining the genetics revolution with how age-old breeding techniques to respond to coffee farmers' needs. Most of the coffee we drink—and nearly all of the food we eat—has been influenced by the work of breeders. Neuschwander tells their story, and gives an fascinating insight their work.

A new article from Bloomberg details the efforts that Tokyo’s Key Coffee Inc. is taking—in partnership with WCR and the Indonesian Coffee and Cocoa Research Institute (ICCRI)—to ensure sustainable coffee production. The company is hosting one of WCR's International Multilocation Variety Trials, testing out 35 Arabica varieties to assess their disease resistance, quality, and output. The trial will assist Indonesian coffee growers, including Key Coffee, which operates a coffee farm in Sulawesi, Indonesia, to identify the most promising varieties for the region.