Fresh Press

The latest news from us …

(For additional news and updates, visit our Instagram, Twitter, and Facebook feeds)

Better coffee is here addressing better taste and climate change mitigation. This green coffee is the product of a first-of-its-kind restorative program.
Read more
In this podcast Fabiola Rodriguez, doctoral student from Tulane University, talks about coffee growing and migratory birds in the context of her areas of study: ornithology, ecology, and conservation. She also compares types of coffee farms and how they affect bird habitat.
Read more
Roasting your own coffee is not just an enjoyable part of the overall coffee experience, it allows you to drink the freshest cups available anywhere, anytime ...
Read more
Beautiful, jasmine-scented coffee flowers in celebration of Mother's (Earth) Day. Good, green coffee thrives naturally in biodiverse forests.
Read more
The carbon calculations to produce coffee are done, and consumers can afford to offset the production of coffee's carbon footprint. It equals less than $0.02 per cup! ...
Read more
"Korean food is regarded as a genuine slow food". This is how Chef SungSook Han opened the evening with a little food for thought ...
Read more
There’s no debating or denying it, 2020 will be a decisive decade. Our world offers an abundance of information, but our ecological time clock is running out. We’re more connected than ever before, and yet this vast network can feel so vacuous ... this is there coffee comes in!
Read more
Read more
Greta Thunberg, 16, is perhaps the most prominent voice in the climate and environment crisis movement today. She started the Fridays for Future school-strike in 2018, leaving class every Friday to sit in front of the Swedish Parliament, striking for climate action:
Read more
In true spirit of environmental campaigning we spent Saturday August 24th, with our friends at the Patagonia store in Toronto collecting names and support for our upcoming Climate Change Coffee program!
Read more
Read more
We don't often think of coffee as a food, and yet it is the roasted seed of a cherry; the first thing many of us consume each morning. It's also—quite often—the last flavour to finish off a celebratory, multi-course meal.
Read more