FERMENTATION AT ORIGIN: A growing number of coffee producers are experimenting with new fermentation techniques to modulate the flavor profile of their coffee and add value to their product—just don't call it a trend. By Michael Butterworth
TAKEAWAY WITHOUT THE TRASH: From mason jar meals to mug lending, a surge of new takeaway programs prove zero-waste to-go is possible. By Robin Roenker
TRENDING: Cold Brew Tea By Jessica Natale Woollard
CAFÉ CRAWL: Portsmouth, New Hampshire By Ryan Cashman
DO YOU KNOW? Chad Trewick & Peter W. Roberts, Part Two By Caitlin Peterkin
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