Coffee is more than a beverage. It is significant -- as comfort, as fortification, as a way of coming home in the midst of a complicated world. And coffee is complex, never tasting the same way twice.
Coffea Consulting is a global advisor for improving coffee quality. We look at the whole people-plant relationship in order to create and modify quality at every stage of the production chain. Using evidence-based methods, Coffea Consulting meets businesses where they are and provides actionable plans.
Importantly, Coffea Consulting can advise along the whole coffee supply chain. Whether that means advising on agricultural best practices, ensuring quality in storage, assessing quality, or providing functional information, we are uniquely placed to help businesses attain the goals they’ve set. Moreover, because we have both academic and commercial experience, we understand the challenges and risks underlying the achievement of those goals.
Whether your project will take just a moment or several years, Coffea Consulting can help you, your friends, and your customers better understand, experience, and benefit from coffee.
Newly revised, The Hawai‘i Coffee Book: A Gourmet's Guide from Kona to Kaua‘i introduces the agriculturally rich story of Hawaiian coffee as a way of thinking about coffee anywhere in the world.
Encyclopedic in its reach, this book is valuable to anyone eager to immerse themselves in coffee.
Making coffee isn’t rocket science, but that doesn’t mean there’s still not plenty of science behind all the growing, roasting, brewing, and drinking.
Finally, the Coffea Consulting website is getting a long overdue overhaul! The old site was stale, details were out of date, and many of the links were broken. It is now functional, attractive, and current! Coffea Consulting is going through a refreshing moment. There is renewed attention being paid to the business, its offerings, and …Read More...
Worked with the Hama Cooperative in Kochore, Ethiopia on behalf of Jasper coffee, a long time direct trade partner of the cooperative. Seminars on coffee production, processing, and quality were presented to cooperative members, in addition to meeting them to address individual questions.