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Stories
Quality Variations: Defining and Measuring Quality in Coffee From Production to Preparation
By Spencer Turer (Audio Article)
The Sensory Evaluation of Coffee: Sensory Science Principles in Action
By Olivia Auell and Jean-Xavier Guinard (Audio Article)
Working with the Government: Permits and Emissions Requirements for Coffee Roasters
By Tracy Allen (Audio Article)
Flavor Development: The Relationship Between Time and Color in Coffee Roasting
By Morten Münchow and Jesper Alstrup
True to Taste: An Exploration of Production Roast Evaluation
Story and photos by Anne Cooper
Feedback Loop: A Dialog Between Roasters and Producers on Green Coffee Evaluation
A conversation between Trish Rothgeb and Luis Rodriguez Ventura
Gender Equity in the Coffee Value Chain: What Companies Are Doing to Close the Gap
A Collaboration Between Roast and The Partnership for Gender Equity