Everyone's other favourite C in coffee: C grades, and why we think they should be more prominent in specialty coffee.

No one can escape the influence of the coffee market, but we can try to distance ourselves from it.

Reflections on a recent visit to Ethiopia, and what our approach to sourcing coffee from there will be going forward.

We talk about old partnerships, new partnerships, and why the rising C price might be a good thing.

Two big coffee events, a new team member, a trip to A and E, and an international crisis in Burundi... October's been a busy one.