​What is the "C" price of coffee?
 
The coffee commodities market, also known as the "C" Market, is where brokers at the New York Stock Exchange determine the future price of coffee contracts globally every day. By buying or selling these futures contracts, brokers place bets on the expected future value of a certain commodity. Therefore, projections about the future supply and demand of coffee will make possible multiple variations in its price in the present.
 
Reasons for the rise?
 
In our opinion, this increase is mainly due to two reasons. First, the general inflation of raw materials on a global scale, due to the logistical problems that have generated the shortage of containers in all the ports of the world. Second, the unexpected frosts that have affected much of the Brazilian coffee belt since last week. It is estimated that the frosts have affected 11% of the total area that this country dedicates to the cultivation of arabicas.
 
Does it mean that small farmers will be paid more for their coffee?
 
Probably not, since in general small coffee growers deliver cherries to the washing station and the price of these is regulated by the local government, or local supply and demand. They are not guided by the “C” price in New York or the frosts in Brazil.
 
Unless the cooperative has some bargaining power throughout the production process until export, it is very difficult for this increase to be reflected in the price that small coffee growers receive.
 
What Should Specialty Coffee Roasters Expect?
 
From a purely theoretical point of view, specialty coffee prices should rise as a measure of differentiation from the commodity. It is not possible for an 86-point coffee and a 78-point coffee to cost the same.
 
But in reality, specialty coffee importers do not negotiate their prices based on the “C” price, but based on the quality of a lot. If the “C” price remains at record levels for a sufficient period of time, specialty coffee prices should increase by 2022. Otherwise, if the level of "C" prices we see today were temporary, specialty coffee prices should not be affected in the short or medium term.
 
In conclusion, we see the prices of the commodity as a positive signal to help dictate a higher price base at a farm level than the one we currently have in the industry. Although, we know for certain that coffee prices do not go up because of the kindness or philanthropy of the brokers, it may stay help us to achieve sooner better prices for small scales coffee producers around the world.
 
Stay informed, stay caffeinated and enjoy your coffee!

​​It is the same with many other situations in life, everything is a consequence of something anterior, a reaction of a previous action. This "Newtonian" plot is everywhere, and no matter how hard we try to untangle it, hits our unsophisticated sense of perception like an apple falling on one’s head, preventing us from understanding its full scope and impact.

​But from a professional and objective point of view, are all coffees with experimental processes good coffees?

​​It should be noted that with this article, I do not intend to establish a cultural superiority on the part of the West to the detriment of the third world, as it is commonly called. I firmly believe that there is no culture superior to another, however they are all different, each with its positive side and its flaws. I do not agree with the kind of superiority that some feel when they come to Africa "advising" how to live, what is the best solution to problems, and even how to grow and process coffee. Africa must find its own solutions!

We work hard to add value in coffee. If your product does not make any difference from the rest of the coffees in the market, it becomes a commodity. The price of a commodity is established as the point of equilibrium of supply and demand of future contracts. Price fluctuation (that is, the movement of the supply and demand curves) is affected by such a large number of variables that they are uncontrollable. For example, if there is a frost in Brazil, Sumatran coffees rise in price; And if there is an excess of production in Brazil, Sumatran coffees will lower their price; In both cases, without the Sumatran coffee farmer having moved a single finger.

​In Kenya, after a certain lot has been processed, it will be delivered to the Marketing Agent (MA) in parchment by the producer or cooperative. The MA then, will mill and grade the lot by shape and size, and give this lot an unique "Outturn Number" (ON), before delivering a sample to the Nairobi Coffee Exchange. This ON will be crucial to provide transparency and traceability to the system.

Just a few days ago, I walked into a coffee shop and bought a 250gr bag of Kenyan coffee for €20 approx. While I'm happy to pay that kind of money for a very good Kenya in a bag full of tasty promises, when I got home I found only disappointment.

It is an open secret within the specialty industry, that Kenyan coffees have been in a low the last couple of years, and probably it is one of the most controversial topics right now. As you may know, Kenya is one of the most prized origins within the specialty coffee world, it is sought by importers and roasters from all over the world as an origin of outstanding quality, intense sweetness, citrus/winey acidities and velvety bodies.

1. What is memory?

Memory is the process through which we obtain, store, retain and access information. Human beings are capable of perceiving reality through experiences, which we classify and store. This process allow us to survive, cause if we were not able to access past experiences to decode the new ones, we would be living each day in a constant chaotic state of wonder, terror, happiness or stress. Memory in simple words, simplifies our life and balances our central nervous system.

1.- The birth of a new reality.
 
With this article, we begin a new series of educational content, this time focusing on one of the biggest and probably most controversial topic in the coffee industry: PRICE.
 
All of us who work here know that our industry is in an unprecedented crisis in various fields; Ethical, Environmental, Genetics and Socioeconomic. We know that the prices we pay to coffee growers (with only few exceptions) is well below their production costs. And when we pay excellent prices for quality, for example in Kenya; we know that most of this revenue does not reach farmers, because there are so many hands, so much corruption and so much bureaucracy in the industry, that most of the benefit is lost in the darkness of a network of connections that we do not fully understand.

1.- Origins of fermentation.
 
Fermentation is older than any ancient civilization that we know of today. Several archaeological excavations have found jars with the remains of wine that are approximately 8,000 years old.

​After much trial, error and careful observation, almost all civilizations began producing fermented beverages (and foods as well), but mainly wine and beer. It started with the fermentation of water with honey in Asia, then the Egyptians, Babylonians and Romans used grapes to produce wine, the Chinese used rice instead to produce wine and other civilizations produced beer with barley. Chicha was produced in South America, through the fermentation of corn.