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Microbes help make the coffee

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process. Other species of microbes ...

60 percent of coffee varieties face 'extinction risk'

Three in five species of wild coffee are at risk of extinction as a deadly mix of climate change, disease and deforestation puts the future of the world's favourite beverage in jeopardy, new research warned Wednesday.

'Ground coffee' with soil perks in Brazil

Coffee is one of Brazil's biggest crops. Brazil's favorable climate helps coffee beans ripen and be ready for picking during a concentrated period of weeks. This makes mechanical harvesting an economically reasonable choice.

Coffee farmers struggle to adapt to Colombia's changing climate

In Colombia's coffee-producing region of Risaralda, small trees run along the sharp incline of the Andes Mountains, carefully tended in tidy rows. Thousands of green coffee berries turn brilliant red as they ripen, ready ...

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