Henry Hu is the Founder and CEO of Cafe X, the robotic café that opened to curious customers in San Francisco in January. It has earned rave reviews from publications in the tech and finance sectors, and raised concern in coffee circles of a future without baristas. Today, we publish a conversation with Henry Hu on technology and the future of coff…

Way back in 2004, Daniel Canales made coffee history when his Los Delirios lot became the first certified organic coffee to ever take top honors at a Cup of Excellence competition. Our Vice President of Coffee Geoff Watts bought that lot, and we have never looked back: this year year marks the 14th consecutive season we have purchased organic coffe…

Our La Tortuga Honduras takes its name and inspiration from the moral of Aesop's fable about the toroise and the hare: slow and steady wins the race. In this episode of our Buyer's Notebook series, our Vice President of Coffee and Green Coffee Buyer for Honduras Geoff Watts tells the story of La Tortuga and the extraordinary growers who made their …

The Buyer's Notebook is back, and just in time for a month of new releases of Northern Hemisphere coffees, beginning with a perennial favorite: our Flecha Roja Costa Rica. In this podcast, our Logistics Manager and Green Coffee Buyer for Costa Rica explains just what makes our Flecha Roja so special. Here's a hint: it has a lot to do with the membe…

Most roasters name their single-origin offerings after the farms on which they are grown or the farmers who grew them. We do some of that. But many of our single-origin coffees are released under Intelligentsia marks, or I-marks, that we apply to each of the origins where we source coffee. Our I-marks invoke gods, angels and saints, animals, plants…

Simran Sethi is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love that Smithsonian Magazine named one of the best books about food in 2016. Although coffee doesn't make the title, the book contains a section that amounts to a love letter to coffee, the places it grows and the people who make it delicious. In our wide-ranging conv…