Editor's note: This article is written by Marcelo Pereira Magnere. In his own words: "I am a coffee lover, quality specialist and private consultant. I have focused my career on improving smallholder coffee farmer’s revenue and competitiveness, by relying on their advantages rather than on the...
The Crown seeks to give exposure to local and international artists through The Crown Gallery, and hosts new artists each quarter. The Crown Gallery is currently accepting submissions for the first quarter of 2021, and is seeking artists who approach issues related to environmental sustainability,...
The Crown seeks to give exposure to local and international artists through The Crown Gallery, and hosts new artists each quarter. The Crown Gallery is currently accepting submissions for the first quarter of 2021, and is seeking artists who approach issues related to environmental sustainability,...
Editor's note: This article first ran in the September 2020 issue of Coffee T & I Magazine, and is reprinted here with permission. Facing Machismo: a Producer’s Perspective By Sandra Elisa Loofbourow Growing up in a matriarchal Latino household, I was taught two things: that a) women are just...
Looking to learn all about Espresso? Join us for our first-ever webinar "Good for Espresso", a deep dive into one of our favorite brew methods on Thursday, October 8th at 11 AM PST. The Crown’s Alex Taylor, Candice Madison, Chris Kornman, Elise Becker, and Sandra Elisa Loofbourow will chat,...
Editor's note: Lowell Powell, partner to Royal's Marketing & Outreach Director and Catracha Coffee Founder Mayra Orellana-Powell, is the architect of the Catracha Quality Project and a driver behind many of the coffee processing innovations taking place on the ground in Santa Elena's coffee...
Editor's note: A different version of this article originally appeared in Daily Coffee News on August 4, 2020. Consent and Participation: On Photography at Origin Consent in photography is a complex topic, and one that has been explored in great depth by anthropologists, philosophers, legal...
Publisher's note: check out our fresh crop Ethiopias. In December 2018, a small group of us drove the mercifully paved high route from Yirga Alem, in Sidama, to Shakiso, in Guji, arriving in the dark. Early the next morning on our way to the farms we stopped at a café for fatira, a flaky breakfast...
Part: 1 By Robert Fulmer Ron Garrigues just might have been the first hippie in the coffee business. When I first got to San Francisco in 1976, still dazed by the tall buildings and trying to figure out how to tie my new Macy’s work-required tie, Ron presented an appealing alternative. He was...
By Elise Becker, Crown Barista COVID-19 has changed many things about how we go about our day-to day. In fact, it’s why I’m writing articles and recipes instead of serving drinks. So many brewing guidelines are floating around right now, and people who are used to picking up coffee from their...
This has been a particularly difficult and emotional time for many of us, particularly for our Black and Brown employees and communities. We all know the coffee industry in the United States is overwhelmingly white. I cannot imagine how weird it must be for a Black person working in this industry....
By Rosi Quiñones Coffee production has a legacy of inequality and abuse, so projects like Mayan Harvest that shake up the legacy power dynamics by rewarding the hard work of small scale farmers and giving women a platform to provide for themselves really excite me. When you empower a woman, you...
Well, who’d have thought that just over a month after wondering publicly whether the novel coronavirus would put an end to public cuppings, nearly the entire world would be thrust into an unprecedented lockdown. Here in the Bay Area, we’ve been sheltering in place since Tuesday March 17, and it...
Extolling the Virtues of Dark Roasts By Nate Lumpkin with illustrations by Elise Becker, Crown Baristas Man, I really love dark roast coffee. I love walking into a place and asking for a “coffee” and getting a cup that burns the heck out of my mouth and tastes like tar smoke. I love diner coffee,...
Editor's Note: This article first ran on March 9, 2020, in Daily Coffee News. It is reprinted here with permission. As the novel coronavirus (COVID-19) has been capturing headlines worldwide, the Specialty Coffee Association last week announced a series of new hygiene practices to be implemented...
