The Royal Blog

Editor’s note: This article was first published in Roast Magazine’s Sep/Oct 2021 issue, and is reprinted here with permission. Author’s note: I remember the first time I talked to Felix Chambi of Cooperativa San Juan. It was a fall afternoon late in 2019; we had been texting back and forth and he decided to call. […]

This is an incredibly useful The Crown Podcast episode with Certifications Specialist Lauren Cropper and The Crown’s Director of Education Chris Kornman unpacking the 5 most common coffee certifications that Royal carries. Beyond Labels: What Certifications Really Mean for Your Coffee Chris: So recently I’ve been talking to folks a lot about aspects of sustainability. […]

The UC Davis Coffee Center Receives its Official Dedication and is Open for Business Friday, June 25th, was the day of the official dedication ceremony for the UC Davis College of Engineering Coffee Center, a 6,000 square foot multi-bay laboratory building currently on its way to becoming the world’s first research and teaching facility dedicated […]

Good Food Awards Coffee Entry The Good Food Awards entry period is about to start! The Good Food Awards is open to producers in 17 categories, including coffee. The deadline to enter is June 30th. Want to learn more? Listen to the Good Food Awards co-founder Sarah Weiner, co-chair Tovara Salley, and co-chair Sandra Loofbourow discuss […]

The New Wave of Bolivian Coffee  Bolivia’s story with coffee is unique and still unfolding. This year, Royal has contracted coffees from this origin for the first time in over a decade.    A new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia. For the first time in the country’s […]

比較的単純な「フリーウォッシュト」や「ナチュラル」であっても、コーヒーの生産者が収穫したコーヒーを実際どのように加工し乾燥させているか、必ずしも正確に把握できているわけではありません。 コーヒーの発酵と加工法についての授業を控え、私は同僚のエヴァン・ギルマン Evan Gilman とともに「パルプトナチュラル」や「トリプルウォッシュ」といった言葉の意味を正確に分かりやすく伝えるための視覚化ツールを作成することにしました。

Editor’s note: This article first appeared on Daily Coffee News on Dec. 10, 2020, and is republished here with permission. Coffee Processing Styles and Terminology (Plus Flowchart) Infographic by Evan Gilman, Words by Chris Kornman Led by zeitgeisty processing methods such as anaerobic fermentation or carbonic maceration, new ways of developing flavor and removing fruit […]

Comparing Common Coffee Brewers – Part II By Nate Lumpkin, Crown Barista As you all know, everything’s closed down for a little while to slow the spread of the new coronavirus, and the Crown is doing its part by staying closed. In the meantime, I have a lot of time on my hands. I’ve been […]

Editor’s note: This article first ran on February 17, 2020 in Daily Coffee News; it is republished here with permission. The Specialty Coffee Transaction Guide released its latest and largest update just a few days before the end of 2019. The Guide itself is a continuously evolving compendium of financial data donated by willing participants […]