In many organic agriculture systems, good compost is currency. Broken down organic matter, be it leaves, kitchen scraps, or unharvested crops
FOREST ON CAFFEINE: HOW COFFEE HELPS FORESTS GROW FASTER Read More »
A step guide to making small scale artisinal chocolate
INTRODUCTION TO SMALL-SCALE ARTISAN CHOCOLATE PRODUCTION Read More »
Mark Glenn is a founder of Conscious Coffee, a wholesome coffee roaster in Boulder, Colorado. In this article, Bartalks’ Dustin Bailey discus ethics in the industry,
A CONVERSATION WITH MARK GLENN OF CONSCIOUS COFFEES Read More »
Onyx Coffee Labs puts its mission front and center on their sleek website. “…seeking quality, truth and accountability in coffee. We journey to find the finest and most unique coffees in the world.”
TALKING COFFEE WITH US BARISTA CHAMPION, ANDREA ALLEN Read More »
Today, especially with craft roasters, the variety of coffee has become a great selling point following a path similar to the wine market.
BECOME A SOMMELIER OF COFFEE VARIETALS Read More »
Unlike coffee which has only been cultivated for about 500 years, cacao has been cultivated for more than 5,000 years. By studying how ancient Amazonian’s cultivated cacao and fusing that information with modern genetics, we may be able to create a thriving and diverse future for cacao.
THE ANCIENT HISTORY OF CACAO Read More »
Coffea arabica makes up a vast majority of the coffee produced in the world with Coffea canephora (robusta) coming in at a distant second. Unfortunately, the world’s favorite variety of coffee is a picky plant requiring very specific growing conditions. Altitude, drainage, shade, and temperatures have to be perfect for these plants to succeed. Headlines
BREEDING A STRONG FUTURE FOR C. ARABICA Read More »
