Sourcing

Promoting Beneficial Agriculture

November 11, 2021

Promoting Beneficial Agriculture
November 11, 2021
Our support for nature-based climate solutions

Sustainable Coffee Sourcing at Blue Bottle

September 1, 2021
How data helps drive our sustainable coffee sourcing
September 1, 2021

Blue Bottle Joins World Coffee Research Checkoff Program

September 1, 2021
Securing the future of coffee
September 1, 2021

Women Coffee Leaders

March 7, 2021
Celebrating Women’s History (and Future) Month
March 7, 2021

Costa Rica: An Origin of Micromills

November 10, 2020
November 10, 2020

Origin Spotlight: Kenya

October 5, 2020
From the Coffee Sourcing Team
October 5, 2020

Origins: Myanmar Coffee

March 26, 2020
Meticulous care, soaring quality
March 26, 2020

Coffee from Seed to Cup

March 23, 2020
Fifteen steps to bringing you delicious coffee
March 23, 2020

Interview: Aida Batlle

February 21, 2019
Catching up with El Salvador’s most-renowned coffee producer
February 21, 2019

Aida Batlle: One of the Coffee World’s Greats

February 14, 2019
The woman behind some of the finest coffees you’ll ever have
February 14, 2019

Women in Coffee: Doris Alicia Benitez

October 19, 2018
Her coffee is even more special than single origin—it’s single farmer.
October 19, 2018

On Freshness

May 21, 2018
Each coffee has a unique lifespan of deliciousness—and it's our job to find it.
May 21, 2018

Farm Feature: Santa Elena, Honduras

April 10, 2018
A visit to one of our most beloved farms.
April 10, 2018

Women Farmers in Burundi

March 12, 2018
An update on the Burundi chapter of the International Women’s Coffee Alliance
March 12, 2018

Coffee & Conversation

February 28, 2018
Marcelo Pereira helps farmers all over the world connect to the specialty market.
February 28, 2018

Origins: Brazil

December 5, 2017
Our origins series delves into the history of one country (and coffee) at a time
December 5, 2017

Origins: Ethiopia Coffee

October 9, 2017
“That’s what I want to drink the rest of my life.”
October 9, 2017

Why Cultivars Matter

October 2, 2017
The botanical differences in the coffees we serve
October 2, 2017

The Basics of Coffee Processing

August 15, 2017
What happens after the fruit is picked and before it arrives in our roastery
August 15, 2017

Women in Coffee: Building Gender Equity in Myanmar

July 26, 2017
A remarkable coffee from an emerging origin
July 26, 2017

A Love Letter to Our Farmers

April 21, 2017
We’re celebrating our farmers’ uncompromising commitment to sustainable coffee growing.
April 21, 2017

Everything a Green Coffee Buyer Needs to Pack

June 9, 2016
It's not much
June 9, 2016

Why Do We Source Single Origins?

May 12, 2016
Coffee should taste like what it is: a tropical fruit seed, separated and cleaned of the flesh, dried, roasted until caramelized, and then crushed and extracted into water.
May 12, 2016