organic

Peru Coffee Study Underscores Environmental Benefits of Organic Production

A study from Peru shines new light on the environmental impact of green coffee production, finding synthetic fertilizers and untreated coffee pulp to be the largest contributors to carbon emissions....

2024.11.20

Cajamarcacertificationscoffee wasteenvironmental sustainabilityFarmer IssuesfertilizersMarket NewsorganicOriginPeruPontificia Universidad Católica del PerúpulpresearchscienceSouth AmericaSustainabilitywaste managementコーヒー

Peru Coffee Report: Production Up Though Organic Challenges Persist

Peru’s coffee production is expected to continue a recent growth trend in 2024/25, with exports estimated to jump by about 6%. Peru continues to be a global leader in the...

2024.06.04

2024 Coffee AnnualsCentral AmericaexportsFarmer Issuesgreen coffeeimportsMarket NewsorganicOriginPeruコーヒー

Baltimore’s Southeastern Roastery Expands with Organic and Bird Friendly Certs

Baltimore-based coffee roasting company Southeastern Roastery has exponentially expanded its roastery while achieving USDA Organic and Smithsonian Bird Friendly certifications. The minority- and woman-owned company plans to use the new...

2024.04.10

BaltimoreCandy Schiblicertificationsco-packingCorporateCraft/Operationsenvironmental sustainabilityIndustryMacroMarketingMarylandMicroNortheastorganicQCSRoastingSmithsonian Bird FriendlySouth/SouthwestSoutheastern RoasteryUnited StatesUSDA Organicwhite labelコーヒー

How Shade Coffee Lends Conservation a Hand

When managed in the right way, the farms that provide our morning brew can be a refuge for plant and animal biodiversity Q&A — Ecologist Ivette Perfecto Up in the...

2024.02.07

agroforestryantsbatsbiodiversitybirdsCBBCentral AmericaChiapascoffee borer beetleColumnscrop diversificationdiseasesenvironmental sustainabilityFarmer IssuesinsectsIvette PerfectoKimberly Williams-GuillénKnowable Magazineland managementland useMexicomonocultureorganicOriginpestsRussell Greenbergshadeshade grownSmithsonian Migratory Bird CenterSouth AmericaSustainabilityUniversity of Michiganコーヒー