JOURNAL

Field surveys, experiments, market analysis, case files, travel diaries across borders, and films from the field. In six formats, we keep recording how our coffee is made.

FIELD LOG

2026.08.24

The Day We Set Up with Strawberries: Field Notes on the Strawberry Natural

On the workbench sits a white bucket of bright red purée. Strawberries, put through a blender...

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FIELD LOG

2026.08.13

The Time We Fermented Coffee with Limes: Field Notes on Co-Fermentation

At dusk the work shed fills with the smell of limes. Slicing goes on at the cutting board; in...

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FIELD LOG

2026.08.05

Keeping Quality When the Market Doubles

In the years since news of record prices went round, a certain temptation has arisen at origi...

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FIELD LOG

2026.05.28

Post-Harvest Holding: Cool, Clean and Short Protects Quality

The time picked cherries wait before processing governs quality. Cool, clean, short. The 48-h...

FIELD LOG

2026.05.24

How to Reduce Unripe Beans: Harvest and Sorting in Two Stages

Unripe beans muddy the cup. Because picking alone cannot remove them all, we reduce them thro...

FIELD LOG

2026.05.08

What Decides Quality Is Not Variety or Altitude but the Person Who Picks

With the same hands, picking selectively or stripping the branch flips the sign of quality. P...

FIELD LOG

2026.05.02

Hook a Finger, Twist Lightly: A Picker's Day and the Moment Quality Is Decided

Morning, and a hand on the same tree for the third or fourth time. Only the fruit that comes ...

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FIELD LOG

2026.04.20

Managing Fermentation by Numbers: pH, the Speedometer

Fermentation cannot be seen. So we manage it with a speedometer: pH. It falls as sugar turns ...

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FIELD LOG

2026.03.23

Measuring Moisture and What It Means: Why We Measure Every Lot

Moisture content is the end point of drying and, at the same time, a letter to the roaster. A...

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