Here's the uncomfortable truth: "ethically sourced" has no legal definition. Unlike "organic" (regulated by the USDA) or "Fair Trade" (requiring certification), any company can call their coffee "ethically sourced" without meeting any specific standard. The term appears on bags everywhere — from genuine commitment to pure marketing spin. So how do you know what you're actually buying? Understanding the spectrum from greenwashing to genuine ethical sourcing helps you make informed choices. Why "Ethically Sourced" Isn't Enough No Standard Definition According to Sedex, "ethically sourced isn't a coined label with a standard legal definition. There's no official institution approving its use in consumer marketing." The term is similar to "natural" on food packaging — meant to appeal to conscious consumers but not regulated in any particular way. The Greenwashing Problem A TerraChoice study examining 2,219 products found that over 98% contained some form of greenwashing. More than half of green claims are misleading or unverifiable. In January 2024, the National Consumers League filed a complaint alleging that Starbucks misleads consumers by marketing coffee as "100% ethically sourced" despite documented labor abuses at certified suppliers. This illustrates how even large brands using the term can face scrutiny. What This Means for You When a bag says "ethically sourced" without specifics, you're trusting the company's interpretation of the term. That might mean rigorous standards and verified practices — or it might mean very little. [.] The Spectrum: What "Ethical" Can Actually Mean Ethical sourcing exists on a spectrum from minimal compliance to genuine partnership. Minimal Compliance At the low end, "ethical" might mean: Meeting legal requirements (which vary by country) Buying from certified cooperatives without further verification Making vague commitments without measurement Certification-Based The middle ground uses third-party certifications: Fair Trade minimum prices and premiums Rainforest Alliance sustainability standards Organic certification for environmental practices Bird Friendly for habitat preservation Deep Partnership At the high end, ethical sourcing means: Direct relationships with farmers Transparent pricing that supports living wages Regular farm visits and quality feedback Long-term purchase commitments Investment in farm-level improvements The Real Problems in Coffee Sourcing Understanding what ethical sourcing addresses requires understanding what can go wrong. Farmer Poverty According to Fairtrade International, 44% of the world's coffee farmers live in poverty. At least 5.5 million coffee farmers earn below the international poverty line of $3.20 per day. Coffee farmers typically receive only 7-10% of the retail price. One-third earn less than $100 per year from coffee production. The commodity price (C price) often hovers around $0.80-$1.10 per pound — roughly the cost of production. Without premiums, farmers make no profit. Child Labor The ILO/UNICEF 2024 report found 138 million children engaged in child labor globally, with 70% in agriculture. The U.S. Department of Labor lists coffee as produced with child labor in 13 countries including Brazil, Colombia, Guatemala, Honduras, and Mexico. In Honduras, up to 40% of workers during coffee-harvesting season are children. In Brazil, child labor rates are 37% higher in coffee-producing regions, with children as young as 6 working up to 10 hours per day. Living Wage vs. Minimum Price Fair Trade's minimum price ($1.80/lb for washed Arabica) provides a floor but doesn't guarantee a living wage. Fairtrade International itself acknowledges the minimum "is not enough for all farmers to progress toward a living income." SCA research found that in El Salvador, farmers receive a median $3.50/lb while a living wage requires $6.64/lb production cost. The gap between what farmers earn and what they need remains significant. Certifications: What They Actually Mean Fair Trade What it guarantees: Minimum price floor (currently $1.80/lb for washed Arabica) $0.20/lb premium for community development Democratic organization requirements Third-party audits Limitations: Farmers receive only about one-sixth of the price premium paid by consumers Certification costs can exclude small farmers Minimum may not reach living wage levels Rainforest Alliance What it guarantees: Environmental sustainability standards Some labor protections Third-party verification Limitations: No guaranteed minimum price Only requires national minimum wage (not living wage) Allows 30% certified content with full seal use USDA Organic What it guarantees: No synthetic pesticides, herbicides, or fertilizers Annual third-party verification Limitations: Doesn't address labor conditions Doesn't address fair compensation Bird Friendly (Smithsonian) What it guarantees: 100% organic certification Shade-grown requirements (40% minimum canopy) Habitat preservation for migratory birds Limitations: Doesn't directly address farmer wages Limited availability Direct Trade (Not a Certification) What it can mean: Direct farmer relationships Quality-based pricing premiums Transparency about sourcing Limitations: No governing body or standards Anyone can use the term Relies entirely on roaster integrity What to Look For Green Flags Specific farm or cooperative names: Genuine ethical sourcing can tell you exactly where coffee comes from — not just "Colombia" but which farm, which cooperative, which region. Published pricing: Some roasters disclose what they paid farmers. This transparency indicates accountability. Regular producer visits: Ethical relationships require presence. Roasters who visit origins can verify conditions firsthand. Long-term commitments: One-time purchases don't build sustainable relationships. Look for ongoing partnerships. Traceability information: Region, altitude, variety, and processing method indicate the roaster knows their supply chain. Red Flags Vague claims without specifics: "100% ethical" or "sustainably sourced" without details is marketing, not accountability. No certifications and no relationship details: If there's no third-party verification AND no specific sourcing information, the claim is unverifiable. Prices too low to support ethical premiums: Quality coffee costs money to produce ethically. Rock-bottom prices can't fund living wages. Refusal to discuss sourcing: Legitimate ethical sourcing welcomes questions. Defensiveness or vagueness suggests the claims don't hold up. Beyond Certifications: What Actually Helps Farmers Price Matters Most Certifications provide floors, but farmers need prices above cost of production to thrive. The most impactful ethical sourcing pays quality-based premiums that exceed certification minimums. Relationships Over Transactions Long-term buying commitments give farmers income stability to invest in quality improvements, environmental practices, and their families' futures. Transparency Creates Accountability When roasters publish sourcing details and pricing, they create accountability that benefits everyone. Consumers can verify claims; farmers gain recognition; the industry improves. Frequently Asked Questions What does "ethically sourced" mean on coffee? "Ethically sourced" has no legal definition — it can mean anything from verified fair trade practices to vague good intentions. Without specifics or third-party certification, the term is essentially marketing. Look for details about where coffee comes from, what farmers were paid, and whether claims are independently verified. How do I know if coffee is truly ethically sourced? Look for specific farm or cooperative names, third-party certifications (Fair Trade, Rainforest Alliance, Organic, Bird Friendly), published pricing information, and evidence of ongoing farmer relationships. Red flags include vague claims without details, lack of traceability, and prices too low to support ethical premiums. Is Fair Trade coffee really ethical? Fair Trade provides real protections — minimum prices, community premiums, and third-party audits. However, the minimum price may not reach living wage levels, and research shows farmers receive only about one-sixth of the consumer premium. It's better than commodity trading but not a complete solution to farmer poverty. What's the difference between Fair Trade and Direct Trade? Fair Trade is a formal certification with minimum prices, third-party audits, and standardized requirements. Direct Trade is an unregulated sourcing approach based on direct farmer relationships. Fair Trade guarantees a floor; Direct Trade can pay higher premiums but has no verification. Both have strengths and limitations. Does ethically sourced coffee cost more? Usually yes. Ethical sourcing costs include: certification fees, higher farmer payments, traceability systems, and relationship maintenance. If coffee is significantly cheaper than comparable quality beans, the price difference may come at someone's expense in the supply chain. Where Ember Stands We believe in specificity over slogans. When we say coffee is ethically sourced, we can tell you exactly what that means for each bag: Which farm or cooperative grew the coffee What we paid and how it compares to Fair Trade prices How long we've worked with that producer What certifications apply (if any) Some of our coffees carry Fair Trade or organic certification. All meet our standards for transparency and fair compensation. We visit origins when possible and maintain relationships over years, not transactions. "Ethically sourced" should mean something specific. Ask us — we'll tell you exactly what it means for any coffee we sell.Shop our air-roasted coffees →

Plant milks have become part of everyday life in coffee shops. What began as a niche option for people with allergies or dietary preferences has grown into a meaningful part of the menu. Oat, almond, soy, and coconut milks are now staples, and many customers reach for them without a second thought. But behind the counter, the story is more complex. Over the past year, more large coffee chains have removed their plant-milk surcharges after growing pressure from advocacy groups and shifting consumer expectations. These decisions are creating new challenges for small, independent cafes that simply do not have the same buying power or financial cushion. At Ember Coffee, we care deeply about transparency and the realities of running a quality-focused shop. So this blog aims to explain what is changing, why it matters, and how independent cafes can approach plant-milk pricing with honesty and care. Plant Milks Are More Popular Than Ever Plant-based milks have become a major part of modern coffee culture. People choose them for many different reasons. Dietary needs and allergies Preferences for lightness or lower sugar Lifestyle choices like vegan or flexitarian diets Environmental impact and sustainability concerns Research in some markets shows that more than a quarter of cafe customers now choose oat milk. And because it steams and textures well, oat milk in particular has helped plant-based options move from “alternative” to “expected.” In the early days, customers generally understood that plant milks cost more to produce, package, and distribute. That made the small surcharge feel reasonable. But as plant milks became mainstream, sentiment began to shift. More customers now expect plant-based options to be treated like any other milk choice. Why Surcharges Became a Point of Tension The pushback against surcharges comes from a few places. Many people cannot consume dairy, so charging extra can feel unfair to those who have no choice. Rising living costs also make people more sensitive to add-ons and fees. Advocacy groups have amplified that pressure and encouraged consumers to question why this extra charge exists at all. This has pushed large coffee chains to remove their surcharges entirely. The decision is reshaping what customers perceive as standard, and many now assume that plant milks should be priced the same as dairy. But here is the part most customers do not see. For independent cafes, milk pricing is not about philosophy. It is about math. The Real Cost of Plant Milks Plant milks simply cost more. That is a fact for both small and large operators, but independent cafes feel it more sharply. In some regions, plant milks cost more than 50 percent above dairy. Barista-formulated milks are more expensive because they contain added ingredients that help them steam properly. Inventory for small cafes turns over faster, creating tighter waste margins. Without bulk buying power, independent cafes pay higher per-unit costs than chains. When your entire business depends on pennies per drink, those cost differences are not theoretical. They determine whether a cafe can stay open. Some cafes have experimented with new methods to reduce the cost gap, such as making plant milk in-house or adjusting recipes. But even with creativity, plant milk remains significantly more expensive than dairy. This is why many independent cafes have continued to charge a small surcharge. It is not about penalizing customers. It is about staying financially sustainable. The Pressure on Independent Coffee Shops The biggest challenge for specialty cafes is the widening gap between what customers expect and what small businesses can afford. When large chains drop surcharges, customers often assume everyone can do the same. But chains benefit from: High-volume purchasing Centralized production Larger profit margins Economies of scale Independent cafes do not. Their pricing must reflect real costs. Plant-milk surcharges often serve as a necessary cost-recovery tool, especially for espresso-based drinks that use more milk. Some cafes are finding ways to adapt. For instance, charging for plant milks only in espresso drinks but not in drip coffee. Others highlight the quality of their ingredients and explain openly why pricing is structured the way it is. These strategies work because they preserve both guest trust and financial health. Why Transparency Matters More Than Ever Customers appreciate honesty. When cafes explain that plant milks are priced based on real, measurable cost differences rather than arbitrary fees, most people respond with understanding and respect. Clear communication might include: Explaining the higher cost of plant milk production Sharing that dairy and plant milk pricing reflects real invoices Highlighting the quality of both dairy and plant-based options Being consistent so pricing feels fair across the menu Consistency builds trust. Trust builds loyalty. Loyalty keeps small cafes alive. How Simpler Menus Can Help Another emerging strategy for independent cafes is simplification. Instead of carrying five or six plant-milk varieties, some shops choose one or two that perform exceptionally well. This lowers storage needs, reduces waste, and keeps costs manageable. It also helps baristas maintain quality. Too many milk types can slow workflow, increase mistakes, and challenge inventory rotation. A focused menu creates a smoother experience for both staff and guests. Finding the Right Balance There is no perfect answer for every cafe. Some will choose to remove surcharges entirely as a gesture of hospitality or competitive positioning. Others will maintain them to protect their already thin margins. Many will find middle-ground solutions that reflect their values, costs, and community. What matters most is that these decisions are made intentionally and communicated clearly. Independent specialty cafes operate with passion, pride, and a razor-thin buffer. Every pricing move has real consequences. But when cafes root their decisions in honesty and care for their community, customers tend to appreciate the transparency. A Final Thought From Ember At Ember Coffee, we believe hospitality begins with respect. Respect for the customer. Respect for the product. And respect for the hardworking people behind the bar who make every drink with intention. Plant-milk pricing is not a conversation about trends. It is a conversation about sustainability and fairness on both sides of the counter. We will always aim to make decisions that honor our guests and protect the future of our craft. And we will keep sharing what we learn along the way, so you can understand the care behind every cup. If you want to taste coffee made with that level of intention, we would love to welcome you in.

Specialty coffee is growing, evolving, and maturing. As prices rise and more cafes enter the scene, one thing has become increasingly clear. People are no longer visiting a cafe only for a great cup of coffee. They are visiting for how the experience makes them feel. In a world filled with choices, customer service has become the heartbeat of specialty coffee. The warm greeting at the counter, the way a barista remembers your order, the clean table waiting for you, the thoughtfully poured latte art facing the guest. These small gestures create emotional value that transcends the drink itself. They create connection. At Ember Coffee, we believe hospitality is not an add-on. It is part of the craft. And across the specialty coffee world, more cafes are discovering the same truth. When customers pay more for a cup, they expect genuine care, comfort, and consistency. Let’s look at why the focus on customer service is intensifying and what it means for the future of coffee shops everywhere. Hospitality Has Become an Expectation, Not a Bonus For years, specialty coffee shops differentiated themselves with better beans, better gear, and better brewing methods. But as the market grows more competitive, quality alone no longer sets a cafe apart. Customers now want a well-rounded experience that feels intentional from the moment they walk in the door. Higher retail prices have pushed expectations upward. When someone pays six or seven dollars for a drink, they expect value that extends beyond flavor. They want to feel welcomed, guided, understood, and taken care of. This shift has sparked a wave of what many call “intentional hospitality.” It is not about grand gestures. It is about noticing the details. Pre-warmed cups. Clean rims. Well cared-for plants. Coat hooks under the counter. Drinks presented with latte art facing the guest. A barista who can explain the difference between washed and natural processing without making you feel out of place. These details show care. They make the cafe feel like a third place, a space between home and work where people can breathe and belong. Modern consumers crave that feeling now more than ever. Brands Growing Through Hospitality, Not Just Coffee Some of the fastest growing specialty coffee brands today are expanding with a hospitality-first mindset. WatchHouse is a clear example. The company calls its approach “Modern Coffee.” Baristas greet guests at the door, walk them through the menu, and serve tableside with confidence and warmth. It feels more like a thoughtful dining experience than a quick cafe stop. This philosophy has helped them scale across the UK, the US, and the Middle East. Proud Mary, the Australian-born roaster with cafes in the US, has also leaned into a high-service model. Their hospitality and food-forward approach resonated deeply enough that customers helped them raise nearly 1.2 million dollars in seventy days through crowdfunding. People want to invest in brands that make them feel seen. The message is clear. Specialty coffee customers will pay more for a service experience that feels personal, consistent, and welcoming. Consistency Lives in the Details Every cafe owner knows the truth. Good coffee gets people in the door once. Great hospitality brings them back again and again. Research from Oliver Wyman shows that differences in customer experience can account for up to one-third of the variation in sales and profitability between individual stores in a chain. When service becomes more consistent, sales tend to rise by at least ten percent. Large chains approach consistency with structured training and standardized procedures. Specialty shops, on the other hand, often achieve consistency through mindfulness and attention to detail. Competitive baristas have shaped this culture. On the World Barista Championship stage, competitors maintain immaculate workstations, refill water glasses, and manage the mood of the space. They perform with a level of care that reassures everyone in the room that they are in good hands. This stage-driven approach has trickled into everyday cafe life. At Espresso Embassy in Budapest, Hungary’s award-winning coffee shop, baristas take small but meaningful steps. Wiping cup rims. Weighing cappuccinos to confirm consistent foam texture. Presenting drinks with latte art facing the customer. These gestures might seem small, even overly meticulous. But they build trust. They signal professionalism. They tell the guest, “We care about your experience.” Small details, repeated with consistency, create a strong foundation for memorable service. Exceptional Service Fuels Growth in a Tight Market Margins are tighter than ever. Coffee prices are rising. Labor costs are rising. Operational costs are rising. And consumers are more careful about how they spend. This creates a simple reality. Good service is no longer optional. It is essential. Studies show that 42 percent of consumers are willing to pay more for friendly, attentive service. And nearly three-quarters are more likely to recommend a cafe after a positive interaction. Even a single warm moment can shape someone’s relationship with a brand. This helps explain the hospitality-first momentum behind brands like Proud Mary. Their rapid growth stems from their ability to deliver elevated service with consistency. But exceptional service does come with tension. There is a constant balance between detail-oriented hospitality and maintaining an efficient workflow. As one cafe owner shared, even decisions like plated pastries can create challenges. The presentation is beautiful, but if the pastry sticks to the napkin, staff end up spending extra time fixing the issue instead of serving guests. These moments reveal the delicate dance between beauty, efficiency, and practicality. The Human Side of Hospitality Behind every perfect cappuccino and polished cup rim is a barista who is balancing technique, speed, emotional energy, and customer connection. Specialty coffee demands a lot from baristas. They are not just drink makers. They are educators, hosts, storytellers, and caretakers of atmosphere. That is why true hospitality begins with barista wellbeing. “If the barista has the ability to feed off a satisfied customer’s energy and enjoy providing good service, you will feel it,” says Tibor Várady of Espresso Embassy. “But they can only do that if they are given the conditions to thrive.” Supportive management. Healthy workflows. Breaks that allow staff to recharge. Realistic expectations. Respect for emotional labor. These factors matter just as much as clean latte art. Because hospitality cannot be faked. Customers feel it when a barista is overwhelmed or unsupported. They also feel it when a barista is cared for, encouraged, and empowered. The best coffee shops are the ones where baristas feel at home. When they feel that way, they create that feeling for others. Looking Ahead: What This Means for Specialty Coffee As the specialty coffee world continues to mature, the industry is learning something important. High quality beans and well executed brewing are just the starting point. The cafes that thrive are the ones that create experiences that feel warm, thoughtful, human, and deliberate. In a market shaped by rising costs and shifting customer expectations, it is the smallest details that often determine whether a cafe earns loyalty or fades into the background. And those details depend on the people behind the bar. A clean station. A welcoming smile. A consistent pour. A barista who can read the room. These little signals communicate care and expertise, and they build trust that strengthens a community. Hospitality is not a trend. It is a return to what cafes have always been at their best. Places of connection. Places of comfort. Places where people feel seen. A Final Word From Ember At Ember Coffee, we believe that great hospitality is not about perfection. It is about presence. It is about paying attention. It is about giving people a warm and steady place to land in the middle of their day. We aim to roast incredible coffee, but we also aim to deliver an experience that feels genuine and human every time you walk through our doors. If you want to feel what intentional hospitality looks like in the cup and in the cafe, come visit us. We would love to make you something warm and welcome you into our community.

The holiday season brings out the best in coffee. Homes fill with familiar scents. Mornings seem quieter and slower. Cups feel warmer in the hand. Whether you are hosting friends, gifting fresh beans, or cozying up during winter nights, great coffee becomes one of the most comforting rituals of the season. But here is the part most people overlook. Even the best beans can lose their magic long before they ever make it into your mug. Freshly roasted coffee is fragile. Its flavor and aroma begin to fade the moment it is exposed to the world. This is why roasters talk about the “five enemies of coffee.” During the holidays, when your counter might be stacked with gift bags, new gadgets, and fresh roasts, those enemies become even more important to understand. At Ember Coffee, we want your holiday brews to taste as incredible on day twenty as they did on day one. So consider this your seasonal guide to protecting your coffee, avoiding the most common freshness killers, and keeping your beans tasting vibrant through the entire winter stretch. Let’s unwrap the five enemies and how to beat them. 1. Air: The Silent Flavor Thief Air is the enemy most people never think about. Once roasted, coffee begins to oxidize. Oxygen sneaks into tiny cracks in the bean surface and starts breaking down the oils that carry all those beautiful flavors you look forward to each morning. Why Air Matters During the Holidays Holiday hosting means open bags on the counter, gift baskets left out, and jars that never quite get sealed. Between people scooping beans, grinding, and brewing for a crowd, your coffee can go stale without you noticing. How to Protect Your Beans Keep coffee in an airtight container. Buy whole beans instead of pre-ground. Seal bags after each use. Avoid leaving coffee out for guests to scoop from. Small actions keep your beans lively, sweet, and aromatic all season long. 2. Moisture: The Flavor Diluter Moisture and coffee do not mix. Your beans want to stay dry. Even a little humidity can damage them. Why Moisture Matters During the Holidays Kitchens get humid when you cook holiday meals. Guests come in from the snow with wet gloves and warm drinks. Containers fog up when moved from cold to warm environments. All of this creates opportunities for moisture to sneak into your coffee storage. How to Protect Your Beans Never store coffee in the fridge or freezer. Keep beans in a sealed, dry container. Avoid leaving coffee near steaming pots or dishwashers. Use dry scoops only. Moisture dulls flavor. Keeping beans dry keeps your holiday brews bright and balanced. 3. Heat: The Hidden Flavor Fader Heat is necessary for roasting and brewing, but heat during storage is a problem. High temperatures speed up the chemical reactions that stale coffee. Why Heat Matters During the Holidays Holiday baking warms your whole kitchen. Bags of coffee sit near ovens or on sunny windowsills. Gift baskets get left in overheated cars. Even decorative placement near a fireplace can cause the beans to degrade faster. How to Protect Your Beans Store coffee in a cool, shaded spot. Avoid putting beans near ovens, stoves, or sunny counters. Keep beans away from heaters and fireplaces. Buy in smaller batches so coffee is used before the flavor fades. Heat sneaks up on you, especially in a busy holiday kitchen. Awareness is everything. 4. Light: The Invisible Freshness Killer Light, especially UV light, damages coffee by breaking down aromatic compounds. Why Light Matters During the Holidays Many people transfer beans to glass jars for a decorative kitchen look. Holiday windows let in more sunlight. Gift bags often include clear-sided packaging that exposes beans before you even open them. How to Protect Your Beans Use opaque containers, not clear ones. Keep coffee stored inside a cupboard or pantry. Avoid purchasing beans in clear bags if you can. Light damage is sneaky. Once coffee is exposed, the degradation begins almost immediately. 5. Time: The Inevitable Enemy Time affects all coffee. Every day after roasting, your beans lose a little more aroma and vibrancy. Even perfect storage cannot stop it completely. Why Time Matters During the Holidays The holidays are overflowing with gifts. You might receive multiple bags of beans. You might buy more than you need. And it is easy to forget about one of the bags until it is no longer at peak freshness. How to Protect Your Beans Use coffee within two to three weeks of opening it. Check roast dates, not expiration dates. Grind only what you need right before brewing. Keep unopened bags sealed until you are ready for them. Time keeps marching. Keeping an eye on roast dates and buying smaller amounts is the key to consistently fresh winter coffee. How to Store Coffee During the Holiday Season To keep your beans tasting their best from Thanksgiving through New Year’s, follow these simple rules: Airtight. Opaque. Room temperature. Dry. Away from heat and sunlight. The best gift you can give yourself or anyone else this season is fresh coffee that does justice to its origin, roasting, and craftsmanship. Why Freshness Matters Even More in Winter Winter brings shorter days and longer mornings. Warm drinks become rituals of comfort. Quality matters more when the world feels still, quiet, and reflective. Fresh coffee supports these moments with sweetness, aroma, and life. Stale coffee does the opposite. Freshness also matters for gifting. When you hand someone a bag of beans during the holidays, you are giving them an experience. You want that first cup in their home to reflect something warm, intentional, and full of care. Coffee is emotional. It is seasonal. It is part of the rhythm of winter, and freshness is the key to making every cup feel like a moment worth savoring. Give the Gift of Freshness This Season If you want to level up your holiday gifting, consider pairing coffee with a storage solution. An airtight container. A ceramic canister. A bag of ethically sourced, small-batch roasted beans from Ember Coffee. These thoughtful choices elevate the entire experience. Winter is the season for cozy habits, warm hands, slow mornings, and shared moments. Fresh coffee supports all of it. Final Thoughts: Protect Your Coffee, Protect Your Flavor Your beans deserve care, especially during the holiday season. Air, moisture, heat, light, and time all work against coffee’s natural beauty. By understanding these enemies and storing your beans with intention, you ensure every cup tastes as bright and comforting as the season itself. At Ember Coffee, we roast fresh, package with purpose, and teach you how to keep every sip tasting incredible.If you want to bring real warmth into your winter mornings, we would love to be part of your holiday ritual. Taste the season. Share the warmth. Brew something beautiful with Ember.

As a small‑batch roaster, I read this Fairtrade standards overhaul with a lot of skepticism. I’m glad people care about paying farmers better, but I’m not convinced a new rulebook in 2027 actually fixes the core problem: how much money ends up in the grower’s pocket versus how much stays with exporters, certifiers, and retailers. The numbers already tell a worrying story Fairtrade’s own recent coffee snapshot says that in 2023 there were about 795,000 smallholder coffee producers in the system, producing around 578,000 metric tons of Fairtrade coffee, and more than half of that was also certified organic. But only a fraction of that coffee is actually sold on Fairtrade terms. Fairtrade’s “Impact at a Glance” sheet shows co‑ops sold, on average, just 35% of their coffee with the Fairtrade minimum price and premium attached, earning €82.4 million in Fairtrade Premium in 2023. So growers are doing the paperwork, following the rules, and often farming to organic standards, but roughly two‑thirds of that certified coffee still sells at regular market prices. Outside of marketing value for brands, that’s a terrible return on all the extra work. Other analyses have highlighted the same thing: only about a third of “Fair Trade” coffee actually sells with the label, leaving a big surplus sold as conventional coffee. Certification is expensive, and the poorest farmers get squeezed A big piece that gets glossed over is who pays to be certified. Fairtrade and organic certification both come with audit fees, paperwork, staff time, and required changes on the farm. Several reviewers of Fair Trade coffee point out that certification costs can be high enough to exclude the poorest farmers from the system altogether. Even Fairtrade itself warns that new EU organic rules are expected to substantially increase organic certification costs for producer groups, to the point that keeping organic certification compliant with EU rules may become “economically challenging.” So when we talk about “FTO” (Fairtrade + Organic), we’re usually talking about farmers who are already organized and relatively better resourced. The truly small, isolated growers, the ones most at risk, often can’t afford to play this game. Where does the extra money really go? On paper, the Fairtrade minimum price for washed Arabica is now $1.80 per pound, plus a $0.40/lb organic differential and a $0.20/lb premium.  That sounds good. But look at how that premium is actually used. Fairtrade’s own impact summary shows coffee co‑ops spending about: 33% of the premium on improving production 33% on business/organizational development 25% on direct financial benefits to farmers 5% on social projects So only about a quarter of that premium shows up as direct cash in a farmer’s hand. The rest moves through co‑op decisions, staff, infrastructure, and projects. At the same time, studies have found that most of the extra money consumers pay for Fair Trade coffee never reaches the farmer. One analysis of U.S. supermarket coffee found shoppers paying around $1.50 more per pound for Fair Trade–certified coffee, but much of that “ethical” markup stayed with retailers, brands, or certification systems. Other writers put it even more bluntly: in the mainstream coffee supply chain, farmers often receive around 10% of the final retail price, even when the coffee carries feel‑good labels. From my side of the roaster, that looks a lot like a marketing machine built on top of the same old price structure. The burden keeps landing on producers, not buyers Coffee isn’t the only crop dealing with this. In 2025, the Kenyan government told tea factories to suspend Rainforest Alliance certification because the costs were too heavy for smallholders. Western buyers demanded the label but weren’t willing to pay enough to cover the extra expense, and only about one in five tea workers there earned enough to cover basic family needs. Different logo, same basic pattern: costs and compliance at origin, emotional comfort and marketing value at destination. When I see Fairtrade talking about new “evolved standards” across all crops, with more alignment to new regulations, I mostly see more checklists and compliance layers piling up on farmers and co‑ops. Meanwhile, Fairtrade openly admits that even after raising minimum prices, this still does not guarantee a living income for farmers, living income “reference prices” are voluntary, and not many buyers commit to them. So if the math at the farm gate doesn’t change, a standards overhaul looks like a brand refresh, not a revolution. Why we lean on direct trade and “functional organic” As a small‑batch roaster, I don’t have the budget or the desire to play logo bingo. What I do have is the ability to keep the chain short and transparent. Direct trade, when done honestly, means we buy directly from farmers or small co‑ops, talk to them about their actual costs, and agree on prices well above the commodity market when the quality is there. Multiple sources describe direct trade as cutting out intermediaries, building long‑term relationships, and often paying more than Fair Trade prices because you’re not feeding a big certification bureaucracy. That doesn’t make direct trade magically perfect, there’s no official referee, and you have to trust the roaster. But if I can show a farmer contract, cupping scores, and actual price paid per pound at origin, that’s more meaningful to me than another logo on a bag. On the farming side, we prefer “functional organic” over “paper organic.” We look for shade‑grown, low‑input, regenerative practices, compost, cover crops, minimal chemicals, even if the farmer can’t afford official organic certification. That’s especially important when even Fairtrade is saying organic certification costs are shooting up under new EU rules. I’d rather pay a farmer a higher, transparent price for real practices than pay an in‑country broker and a European cert body to rubber‑stamp something the farmer is already doing. So how do I see this Fairtrade overhaul? To me, this big rewrite of Fairtrade standards looks like another turn of the marketing wheel: It will help big brands and retailers say, “Look, we’ve updated, everything’s even more sustainable now.” It will help Fairtrade as an organization stay aligned with new regulations and keep its label attractive to buyers and NGOs. But unless it radically increases the share of the final price that reaches farmers, and reduces the cut taken by middlemen, certifiers, and retailers, it won’t change the core problem. So as a small roaster, my position is simple: I’m not anti‑Fairtrade or anti‑organic; I’m anti‑pretending that a new rulebook equals justice. I’ll keep focusing on direct‑trade style relationships, transparent prices, and functional organic practices. And until I see hard evidence that this overhaul actually puts more money into growers’ hands, I’ll treat it as what it mostly looks like from here: a convenient way to re‑launch FTO, pump up consumer confidence, and keep the same value split in place. Bringing It Back to What Matters At the end of the day, coffee is about people. It is about the farmers who grow it, the communities that depend on it, and the everyday rituals that give our lives rhythm and meaning. Labels and certifications can play a role in that story, but they are not the story itself. What matters most is whether the systems we build actually support the people who make coffee possible. As a small roaster, I want to spend my energy on real relationships and real transparency. I want to know who grew the coffee, how they farmed it, and whether they were paid fairly for their work. I want every dollar we spend to move with intention, not through layers of paperwork that do little to change a farmer’s life. Maybe Fairtrade’s overhaul will create meaningful progress, and I genuinely hope it does. But until we see clear evidence that more money is reaching growers, I will keep choosing the path that lets us look a farmer in the eye and know exactly what we paid and why. Direct trade, functional organic practices, and honest communication give us the chance to build something grounded in trust, not logos. If you care about where your coffee comes from and who it supports, I invite you to join us in choosing connection over labels and transparency over convenience. Because better coffee starts with better relationships, and the most meaningful certifications do not come from a stamp. They come from people who choose to do right by one another. And if you want to taste what that kind of sourcing feels like in the cup, come try our coffee. Every bag we roast is small batch, ethically driven, and rooted in the partnerships that matter most.

As Thanksgiving fades into memory and winter settles in around us, we enter a season shaped by warmth, generosity, and the quiet joy of thoughtful giving. The weeks following Thanksgiving create a unique moment when people reflect on the connections that filled their holiday tables and begin turning their attention toward gifts that carry meaning long after the celebration ends. In this transition, one thing becomes clear. Coffee is more than a drink. It is a ritual, a comfort, and one of the simplest ways to bring daily joy to someone you care about. Coffee gifts feel especially meaningful during this time of year. They capture the spirit of Thanksgiving hospitality and carry it into the season of snowstorms, candlelight, cozy mornings, and quiet reflection. Whether someone is a casual sipper, a full home barista, or a traveler always on the move, the right coffee gift becomes part of their everyday rhythm. It becomes a part of their morning warmth, their afternoon reset, and their moment of pause in a busy world. This guide explores thoughtful, practical, and heartfelt coffee gifts perfect for both the Thanksgiving leftovers season and the winter weeks that follow. Each idea is grounded in real-world usefulness, comfort, and the kind of care that makes a gift feel personal and treasured. Why Coffee Makes the Perfect Post-Thanksgiving Gift Thanksgiving encourages gratitude, connection, and the simple recognition of the people who make life feel full. Coffee gifts naturally extend these themes into winter. They feel intimate and useful. They honor everyday rituals. They say, “I know what matters to you.” For people who love coffee, the brewing process is more than a habit. It is a grounding practice. The smell of freshly ground beans. The quiet sound of a kettle heating. The first warm sip on a cold morning. These moments offer stability during the shorter days and colder nights of winter. Giving someone a coffee-related gift shows that you understand the role these small rituals play in their life. Coffee is also a shared experience. It brings people together around kitchen counters, café tables, office break rooms, and snow-covered porches. It becomes a reason to meet, check in, and share time. A coffee gift is not just an object. It is an invitation. It is a way of saying, “Let’s slow down together,” or “I hope you find warmth in the months ahead.” As the country moves from the gratitude of Thanksgiving toward December’s celebrations and January’s quiet reflection, coffee becomes the perfect companion for the season. Gifting it becomes a way to support someone’s daily comfort long after the holiday lights dim. Gifts for the Coffee Enthusiast Who Has Everything Some people already have cabinets full of mugs, grinders, and brewing tools. They know exactly how they like their coffee and can recite tasting notes the way others describe wine. For these passionate enthusiasts, the best gifts are the ones that elevate what they already love. A Subscription to a Specialty Coffee Roaster A coffee subscription is the gift that carries someone through the winter months with a fresh sense of excitement. Imagine opening the door on a cold morning to find a new bag of beans waiting. New origins. New flavor profiles. New stories. A great subscription lets the recipient choose between bright, fruity single origins or rich, chocolate-forward blends. It introduces them to roasters across the country and gives them something to anticipate each month. Rather than a single gift that disappears quickly, it becomes a season-long experience. A High Quality Burr Grinder Winter is the season of ritual, and nothing sharpens a ritual like fresh, evenly ground coffee. A burr grinder offers consistency that blade grinders cannot match. It transforms beans into uniform particles, which leads to more balanced extraction and a smoother cup. If someone has been using a blade grinder for years, a burr grinder feels like magic. This is a gift that will change someone’s coffee experience instantly. Every morning becomes a little brighter. Every cup becomes cleaner and more flavorful. It is one of the rare coffee gifts that makes a noticeable difference from day one. Gifts for the Traveler, the Adventurer, and the Busy Professional Not everyone drinks coffee at home. Some drink it in airports. On trailheads. In hotel rooms. In cars. On freezing winter mornings while scraping ice off windshields. For these people, the perfect gift is something portable, reliable, and capable of delivering comfort anywhere. A Portable Espresso Machine Technology has changed the landscape of portable coffee. We now live in a world where small, battery-powered espresso makers can produce café-level shots with the push of a button. These devices free coffee lovers from instant packets and watered-down hotel brews. For the adventurer who hikes at dawn or the professional who works from airports, a portable espresso machine feels like luxury in the wild. It adds comfort to unpredictable schedules and turns a winter commute into a small moment of joy. Some sets even include a grinder, a cup, and a carrying case, making them perfect all-in-one gifts. Gifts for the Eco-Conscious Coffee Lover Sustainability matters, especially during the season of heavy consumption. Eco-friendly coffee gifts show that you respect someone’s values and want to help them care for the planet. Reusable Travel Cups and Storage Containers A well-made insulated travel mug keeps drinks hot for hours and reduces single-use waste. Pair it with airtight containers for storing beans, and you have a thoughtful, practical gift that lasts. These containers help maintain freshness, reduce waste, and elevate the home coffee setup. Ethical and Sustainably Sourced Coffee Beans Fair Trade, Organic, and Bird-Friendly certifications help ensure that coffee is grown responsibly and harvested in ways that protect both the environment and the communities behind the beans. Giving ethically sourced coffee is a way to support better farming practices and to align your gift with deeper purpose. Winter is the perfect season to reflect on how our choices ripple outward. A sustainably sourced bag of beans becomes a gift with real meaning. Gifts for the Aspiring Home Barista Some people are just beginning their journey into specialty coffee. They may not know the difference between an immersion brew and a pour-over. They may not own a grinder yet. They may still be using pre-ground beans. For these curious beginners, the right gift can spark a lifelong passion. A Pour-Over Starter Kit Pour-over brewing is a magical blend of precision and art. A starter kit with a dripper, filters, and a gooseneck kettle invites someone to slow down and enjoy the process. It teaches patience and rewards curiosity. It also makes incredibly clean, aromatic coffee. This is a wonderful gift for winter mornings, when the simple act of watching water bloom over fresh grounds can feel meditative and calming. An Aeropress for Boundless Experimentation An Aeropress is one of the most versatile coffee tools ever created. It makes smooth, rich coffee. It cleans easily. It works for beginners and experts alike. It can produce something close to espresso or something closer to pour-over depending on technique. For someone new to specialty coffee, an Aeropress opens the door to endless exploration. Small Gifts That Make a Big Difference Sometimes the most meaningful gifts are the simplest ones. Add-ons and accessories can elevate someone’s coffee ritual without overwhelming them. A Digital Coffee Scale A precise scale helps someone brew more consistently. It allows them to dial in their preferred strength and recreate a perfect cup every time. A Temperature Control Kettle Different brewing methods require different water temperatures. A kettle that allows for temperature selection gives someone more control and leads to better extraction. This is a favorite tool among coffee lovers who enjoy experimenting. Handcrafted Ceramic Mugs A thoughtfully made mug transforms the drinking experience. The weight, the glaze, the shape, and the feel in the hand matter more than people realize. A handcrafted mug becomes a small piece of everyday beauty that brightens dark winter mornings. A Warm Invitation to Close Out the Season As winter settles in and quiet moments become even more meaningful, now is the perfect time to treat yourself or someone you care about to coffee crafted with intention. At Ember Coffee, every bag we roast is small batch, ethically sourced, and designed to bring comfort to your daily ritual. If you want a gift that warms the hands and the heart, or if you simply want to elevate your own morning routine, we would love to share a cup with you. Come taste the difference. Come feel the warmth. Come try Ember this season.

Coffee connects people. It keeps communities moving and brings comfort into busy days. At Ember Coffee, we care deeply about the people behind every cup, from producers at origin to the small roasters working hard to keep their doors open. That is why the coffee tariff turmoil of 2025 has been one of the most emotional topics in our industry this year. On April 2025, the administration announced sweeping tariffs on almost all imported goods. Many believed coffee would be spared. It was not. Vietnam faced a forty six percent tariff. Indonesia rose to thirty two percent. Most other producing countries, including Colombia, Peru, and Brazil, were hit with ten percent. Then came another blow in August. Brazilian goods received an additional forty percent tariff, bringing the total to fifty percent on one of the most important coffee producing nations in the world. Uncertainty Across the Coffee Supply Chain After the announcement, confusion took over. Courts questioned whether the tariffs were even legal. The Senate passed a bill to remove tariffs on Brazilian goods. Both the House and Senate pushed bipartisan efforts to exempt coffee entirely. While lawmakers argued, the industry waited for clarity that never came. Coffee importing is slow and long term. Roasters build contracts months or years in advance. They plan menus, wholesale commitments, and green coffee purchases with care. Tariff chaos made this nearly impossible. What Roasters Are Really Feeling To give this story real depth, we researched and collected statements from more than ten roasters across the country to understand how tariffs are affecting their businesses. Frustration About Costs and Confusion Many roasters said the tariffs feel pointless and punishing, and we understand why. Most customers never see how volatile, sweeping changes like this affect small coffee businesses. We try to stay out of politics as much as possible, but this situation has hit us hard and it has hit other roasters just as deeply. Coffee is not something the United States can realistically produce at scale, so being taxed twice on a product that cannot be grown here makes the entire situation feel like a challenge with no clear end in sight. With green coffee prices already at record highs, these tariffs push an already strained business model even closer to a breaking point. Strain on Relationships and Workflow Some roasters talked about how tariffs pushed them to chase new importers, roast endless samples, and cup constantly in search of cheaper coffees. We felt that pressure too, but we made a different choice. We decided not to jump from importer to importer because we were not willing to sacrifice the quality of our product just to save a little money in the short term. With no clear sense of how long these tariffs will last, protecting quality and consistency felt more important than scrambling for quick fixes that could damage the experience we offer our community. Worry for Producers at Origin Several roasters emphasized how deeply tariffs affect farmers at origin. Price swings can easily push producers into financial danger, especially those already operating on razor thin margins. The people who grow coffee are often the most vulnerable in the entire supply chain. Whether tariffs end up being beneficial for the country in the long run is not really the point. What this moment has revealed is how fragile our global supply chain truly is. Coffee, like wheat or beef or steel, relies on cooperation across many countries. When that balance is disrupted, the shock reaches the people who can afford it the least. A Few Glimmers of Hope A handful of roasters said this moment pushed them toward deeper direct trade relationships, and we can relate to that. Our own direct trade work with Samaria Coffee Importers began long before any tariff crisis, and it has carried us through a lot of uncertainty this year. Instead of scrambling for new importers or quick fixes, we chose to lean on the good business practices we already had in place and the strong relationships we built long before the chaos began. If there is one takeaway from all of this, it is the importance of staying grounded in your mission. Even as prices rise and the industry faces real challenges, doing the right thing and avoiding overreaction has kept us steady. Some roasters also noticed more customers returning to home brewing, which might spark renewed appreciation for the craft and the people behind it. What This Moment Means for All of Us For Ember Coffee, this situation highlights a powerful truth. Coffee is not just a commodity. It is a global relationship shaped by real people who depend on predictable systems and fair policies. Tariffs disrupt that. They undermine trust. They create fear where there should be collaboration. They make it harder for small businesses to serve their communities. Yet even in the turbulence, we believe in staying grounded. We believe in sourcing with integrity, roasting with intention, and sharing coffee with warmth. Our commitment to community does not waver when the world becomes unpredictable. Looking Forward With Resilience Coffee has always been resilient because the people behind it are resilient. Farmers, importers, roasters, baristas, and everyday drinkers all help keep this craft alive. This week brought a small bit of good news. The recently announced loosening of tariff restrictions removed the baseline ten percent tariff on most coffee imports. It offers a little relief, but the reality is that we are still facing a massive forty percent tariff on Brazilian coffee. Since the green coffee market is largely driven by the price of Brazilian coffee, the pressure remains heavy. This update does not solve the long term challenges, but it gives us a few glimmers of hope. It also reminds us how fragile the global supply chain can be and how important strong cooperation is between countries. Whether we are talking about coffee, wheat, beef, or steel, everything is connected and everything depends on the relationships built across borders. No matter what comes next, one thing stays true. Ember Coffee will continue to roast with care, serve with heart, and stay grounded in the mission that guides us. We will keep doing the right thing rather than overreacting to uncertainty. Our commitment to quality, community, and direct trade remains steady. Together, we will move through this moment and continue creating something meaningful for our community.

Coffee is more than a drink. It is a moment to breathe, a reason to gather, and a simple way to feel connected. At Ember Coffee, every cup represents that belief. It is an invitation to slow down, share stories, and feel part of something real. Over the last few months, some of the most exciting moments in coffee culture have come from the world of cold brew and nitro. From September through November of 2025, these chilled creations have been lighting up social feeds, filling cafe menus, and reshaping how people enjoy their daily coffee. Why now? Because these drinks are refreshing, bold, crafted with intention, and completely approachable. They carry the same spirit we bring to every cup at Ember. Let’s explore what is fueling this rise, what makes these beverages special, and how you can enjoy them at Ember or at home. What Is Fueling the Surge A rise in cold and ready to drink formats Cold coffee beverages have become mainstream. According to the National Coffee Association, one in three Americans drank a cold brew, frozen or blended drink, or nitro coffee within the last week. Among those, more than one in five chose cold brew specifically. Market research shows the global cold brew market was valued at more than three billion dollars in 2024 and may grow to over sixteen billion by 2032. Other forecasts expect cold brew to grow at nearly twenty percent annually through 2030 in North America. The ready to drink category is moving even faster as people reach for convenient, refreshing, high quality coffee. Evolving tastes and new experiences Cold brew and nitro fit perfectly with how people want to drink coffee today. Consumers are choosing smooth, low-acidity options that feel lighter and more refreshing. Many enjoy customizable blends, such as cold brew with mushroom or turmeric infusions. Younger drinkers, especially Millennials and Gen Z, are shaping this shift. They want coffee that looks good, tastes good, and feels authentic. Cold brew and nitro deliver on all three. The cascading foam of nitro and the deep, clear color of cold brew make these drinks social media favorites. The rise of cold formats fits our lifestyles too. People crave quality but also convenience, and cold coffee makes it easy to take something premium on the go. Shifts in the industry Cafes and roasters that lean into cold coffee innovation are seeing higher engagement and often stronger sales. Meanwhile, the focus on sustainability and ethical sourcing continues to rise. Consumers want to know where their coffee comes from and what values stand behind it. Cold brew also opens the door for new formats. From canned nitro to kegged cold brew, retailers are finding new ways to share specialty coffee with a wider audience. For roasters like Ember, this period is full of opportunity. Cold brew and nitro allow us to show that premium coffee can feel friendly, accessible, and meaningful. The Experience of Cold Brew and Nitro At Ember Coffee, we believe coffee should be both crafted and comfortable. Cold brew and nitro offer exactly that balance. Cold brew Cold brew is made by steeping coarse coffee grounds in cold or room temperature water for many hours. The process can take twelve to twenty four hours, which draws out natural sweetness and reduces acidity. The result is a smooth, mellow drink that highlights the origin of the bean in a completely different way. Cold brew is inviting and easy to enjoy. It is often the coffee that wins people over when they think they are not “coffee people.” With air roasted beans from Ember, cold brew becomes exceptionally clean, naturally sweet, and free from burnt bitterness. Nitro cold brew Nitro begins with cold brew and then infuses it with nitrogen gas. When it is poured, the drink creates a beautiful cascading effect that settles into a creamy, velvety head. The mouthfeel becomes silky and rich without needing dairy. Nitro feels premium but not pretentious. It is fun to watch, fun to drink, and surprisingly gentle. People often describe it as tasting like a coffee version of a stout beer, only lighter and colder. At Ember, we love serving nitro on tap. Watching that cascade while you wait for your drink is part of the ritual. Why Late 2025 Is the Perfect Moment Cold coffee is now a year round habit Cold brew once belonged to summer. That is no longer the case. The trend has become so widespread that many cafes now see cold drinks outsell hot ones, even during cooler months. Search trends support this shift. People began looking for cold brew beans and concentrates early in 2025 and continued well beyond the summer peak. By fall, cold coffee was not a seasonal trend. It had become a standard. Wellness and lifestyle trends People want drinks that align with how they feel and live. Cold brew suits a lighter, health conscious mindset, and nitro adds an experience that feels indulgent without being heavy. Cold formats also carry a sense of creativity. They welcome flavor add-ins, cold foams, and functional ingredients. These elements blend naturally with wellness and modern routines. New opportunities for coffee shops Retailers now have better equipment, better ingredients, and better packaging options. That means cafes can offer consistent, high quality cold coffee all year. For Ember Coffee, this is the perfect space to shine. Our focus on small batch roasting, ethical sourcing, and air roasted clarity fits beautifully with cold brew and nitro. These drinks help us share specialty coffee with even more people in our community. What This Means for Ember Coffee and for You At Ember Coffee, we work to make specialty coffee feel warm, welcoming, and accessible. Cold brew and nitro support that mission in several ways. Small batch and ethically sourced.Cold drinks highlight the natural character of the bean, so quality matters. We select our origins with care and roast them intentionally. Air roasting that preserves flavor.Our air roasted process removes smoky bitterness and lets natural sweetness shine. This creates a cleaner, smoother cold brew and an exceptionally bright nitro. A community centered approach.When you drink a cold brew or nitro at Ember, you are sharing more than a drink. You are sharing space with others who value connection and creativity. Education and empowerment.We love explaining how our cold brew is made or how nitro gets its creamy texture. Anyone who wants to explore these drinks at home is invited to ask. We keep the process friendly and simple. Take home options.For home brewers, we offer simple guidance, recommended ratios, and cold brew concentrate. You can enjoy the same Ember quality right from your fridge. Practical Tips for Enjoying or Making Cold Brew and Nitro When you visit Ember or any cafe • Ask whether the cold brew is a concentrate or ready to drink.• Watch the nitro cascade. It is part of the experience.• Customize your drink with milk, oat milk, syrups, or functional add ins.• Pay attention to the ice level. Too much can dull the flavor.• Ask about the beans and the roast level. It matters more with cold drinks. When you make it at home • Use a coarse grind and a ratio around one part coffee to eight parts water.• Steep for twelve to twenty four hours, then strain well.• Store the concentrate in the fridge for up to a week.• Dilute the concentrate with water, milk, or ice to taste.• If you want nitro, try a small home system and experiment with chilled concentrate.• Play with flavors. Cold brew pairs well with vanilla, citrus, caramel, or spice. Join the Cold Brew and Nitro Moment The rise of cold brew and nitro in late 2025 is more than a trend. It is a shift in how people enjoy coffee. These drinks are smooth, refreshing, expressive, and fun. Most importantly, they invite people into new moments of connection. At Ember Coffee, we are excited to serve cold brew and nitro that reflect our values. Beans that are ethically sourced. Roasts that are crafted with care. Service that feels like you are visiting a neighbor who is happy to see you. Whether you grab a nitro on tap at the cafe or brew a batch at home, we are here to help you make it special. Come by, say hello, enjoy a chilled cup, and feel the connection that good coffee brings.

At Ember Coffee Co., we talk a lot about transparency. It shows up in how we source, how we roast, how we serve, and yeah, how we price things too. If you’ve noticed coffee prices creeping up—here or anywhere else—you’re not imagining it. The cost of coffee has changed in a big way. But this isn’t just a story about money. It’s about values. About sustainability. About keeping real quality in your cup. This conversation’s not just important. It’s long overdue. Why Better Coffee Costs More Specialty coffee has always meant something bigger than flavor. Paying a little more for a better cup was never just about what it tastes like. It’s about doing the right thing. It means traceability. Fair prices. Real, lasting relationships with growers who care deeply about their craft. And those values actually change lives. They help local communities grow, make wages fairer, clean up processing, and bring out coffees that just... shine. For years, even when we thought we were paying “fair prices,” they rarely went past $3.50 a pound at origin. The global commodity price—the “C-market”—was usually lower than that. Now, that same coffee might cost closer to $5 or $6 a pound. And honestly? It doesn’t look like it’s going back down anytime soon. What’s Behind the Surge in Coffee Prices? Since 2022, the price of green coffee has jumped more than 70%. Futures for arabica coffee have crossed $4.40 a pound. That kind of spike hits everyone along the line, from farmers to roasters to cafes. Here’s what’s driving it: Climate stress: Coffee-growing regions are facing droughts, frost, and wild swings in rainfall. Yields drop. Quality dips. Rising costs: Fertilizer, fuel, labor, and shipping have all gone up. Getting coffee from farm to roaster costs more than ever. Currency swings: When local currencies weaken, global price gains don’t always mean better pay for producers. Market speculation: Demand for specialty coffee keeps climbing, and tight supply plus speculative trading makes prices even jumpier. The result? A new normal for what coffee costs. And the industry’s still catching up. From Idealism to Realism At Ember, we’ve always led with values. We choose coffees that are traceable, responsibly grown, and sourced through long-term partnerships built on trust. But even the most ethical sourcing gets squeezed by global shifts. Prices aren’t rising just because we want to do better. They’re rising because the cost of doing better has gone up. Across the industry, people are responding in different ways: Trimming seasonal menus to manage risk. Offering smaller serving sizes to stay flexible on price. Investing in efficiency so we waste less—without cutting quality. None of this is about lowering standards. It’s about staying sustainable. Honest Pricing Starts With Honest Conversation We get it. If you’ve heard for years that higher prices “support farmers,” you might wonder... why even more now? That’s a fair question. The truth is, the challenges around climate, labor, freight, and finance have all gotten sharper. We’re still paying fair prices. It’s just that fair prices are higher now, across the board. We think people can handle that truth—as long as it’s shared clearly. Whether it’s a note on the shelf, a chat with your barista, or a piece like this, we want you to know what goes into your cup. Because when you know more, your coffee really does taste better. What We’re Doing at Ember Here’s how we’re adapting right now: Roasting with purpose: We keep fine-tuning our air roasting process for efficiency, consistency, and flavor. Every bean counts. Planning smart: We work closely with sourcing partners to lock in quality and stabilize costs. Long-term thinking keeps things steady. Educating through connection: Whether it’s through packaging, cuppings, or conversations, we’re committed to keeping you in the loop. This moment’s about more than prices. It’s about staying connected. Flavor Is an Investment Michael Sivetz once said coffee has no value outside the satisfaction it gives. That satisfaction doesn’t come easy. It’s built on years of unseen work—from seed to harvest to roasting to pouring. Keeping that satisfaction steady now takes more care, more planning, and yeah, more money. But we’re okay with that. Because it means we’re doing it right. You’re trusting us with something you love. We don’t take that lightly. Higher Prices, Deeper Stories Talking about rising costs isn’t fun. But there’s a bright side: it lets us tell the full story of coffee. Not just what it tastes like, but what it means. More people than ever are asking how coffee’s made, what it costs, and who makes it. We love that curiosity. And in return, here’s what we promise: Transparency about how and why we source. Real talk about pricing and quality. A deeper look into what ends up in your cup. We don’t expect blind loyalty. But we believe that when you know more, you care more. Is It Worth It? We think so. Because paying more doesn’t just mean better coffee. It keeps the whole system alive—the farms, the mills, the baristas, the roasters. We’re not here to make excuses. We’re here to do it right. What You Can Count On From Us Whatever happens next, here’s our promise: We won’t cut corners on quality. We’ll keep building ethical, resilient supply chains. We’ll stay open about our pricing. We’ll keep delivering coffees worth your trust. Because coffee’s not just a drink. It’s a relationship. And we’re really glad to have yours. Thanks for sticking with us.P.S. As the weather cools, we’re leaning into the cozy stuff. Try our Maple Walnut, a seasonal favorite with notes of Vermont maple and buttery walnuts. Give it a sip →

It happens more often than you’d think. You’re halfway into your morning ritual, maybe grinding beans in the quiet hum of your kitchen or taking that first slow sip at your favorite café, and something just feels off. The smell isn’t right. The taste hits wrong. Maybe it’s bitter, harsh, kind of dull. You swirl the cup a little, take another sip, hoping it’ll mellow out. But nope. Still bad. And suddenly you’re wondering if it’s your fault. The water? The grind? The moon phase? But here’s the thing, it’s probably not you. At Ember Coffee Co. in Big Lake, MN, we’ve heard this story a hundred times. We’ve lived it. Long before we opened our doors, we spent years tasting every kind of coffee we could get our hands on. Some amazing. Some truly awful. So let’s talk about it for real. Let’s pull up a chair and dig into what “poor quality coffee” actually means, how to spot it, and how to avoid another disappointing cup ever again. It’s Not Just “Bad Coffee.” It’s a Whole Chain Reaction When people talk about poor quality coffee, they usually blame the bean. But honestly, that bitter, flat, or funky cup probably went wrong at a few points before it ever hit your mug. Think of coffee like a relay race. The farmer grows it. The processor cleans and dries it. The roaster brings it to life. Then you or your barista finish the story in the brew. If anyone drops the baton, the cup loses. That “ugh” taste might come from damaged or low-grade beans. Or maybe the roast scorched the flavor. Sometimes the beans just sat around too long in bad storage. And yeah, sometimes it’s all of the above. It All Starts With the Bean We’re firm believers that great coffee starts on the farm. That’s why we source directly and only use specialty-grade beans. But not every roaster does. Poor quality coffee often starts with beans that were never going to taste good no matter what you do. Maybe they were moldy or bug-bitten. Maybe they were old before they even got roasted. You can’t roast your way out of a bad bean. When Processing Goes Wrong Even good beans can go bad if the processing isn’t done carefully. Rushed fermentation, poor sorting, or damp drying conditions can wreck the flavor. We’ve tasted coffees where every sip revealed a different flaw. At Ember, we just don’t touch that kind of lot. Every bean we roast has been handled cleanly, dried right, and respected for the flavor it’s meant to have. Roasting: The Make-or-Break Moment Roasting’s our obsession. It’s half science, half art, and fully the thing that can make or ruin a coffee. When roasting’s lazy or careless, with no testing, no tweaking, and no respect for the bean, you taste it right away. Over-roasted coffee tastes burnt and flat. Under-roasted tastes grassy or sour. And if the coffee’s roasted fine but left sitting for months, it loses all life. You end up with something that tastes tired. That’s why we roast in small batches, use air roasting, and stamp every bag with the date so you know it’s still singing when you brew. The Brew: Where It All Comes Together So you’ve got great beans, a fresh roast, and proper storage, but the cup still stinks. Been there. Brewing mistakes can totally ruin a good coffee. Grind too fine or too coarse. Use old filters, bad water, or dirty equipment. Off temperatures can also throw everything off. It all matters. At the café, we obsess over the details. But at home, even a few tweaks—rinsing filters, using filtered water, cleaning your gear—can make a huge difference. How to Spot Bad Coffee Once you know what to look for, it’s easy to tell when coffee’s off. Bitter or sour to the point you need sugar? Dead aroma? Weirdly inconsistent flavor from cup to cup? Those are big red flags. Sometimes it’s got a cardboard, ashy, or even musty aftertaste. Sometimes it just feels wrong—thin, oily, or oddly flat. The key is paying attention. Once you notice, you’ll never un-notice. How to Avoid It Start with fresh beans. Always check the roast date. Store them in airtight containers away from light and heat. Keep your equipment clean. And don’t be shy about asking questions at your local shop. A good roaster will be proud to tell you where the coffee came from, how it was processed, and when it was roasted. At Ember, we love those conversations. It means you care. And that makes you our kind of coffee person. Why It Matters Coffee isn’t just caffeine. It’s ritual, comfort, a little slice of calm in the middle of chaos. You deserve better than “okay.” You deserve a cup that feels alive, one that gives you warmth, clarity, and maybe even a bit of joy. Bad coffee steals that. And honestly, life’s too short for that kind of theft. Final Sip Next time your coffee tastes off, don’t just shrug it off. Ask what went wrong—bean, roast, or brew—and fix just one piece of the puzzle. You’ll be amazed what changes. And hey, if you’re ever near Big Lake, MN, stop by Ember. Let’s share a cup and talk coffee. Because better coffee’s not some secret. Because you deserve it. Because it’s Ember.

Coffee has an incredible power to bring people together. At Ember Coffee Company in Big Lake, Minnesota, this belief forms the foundation of everything they do. Founded by Matt and Elisa Berry, Ember Coffee specializes in air-roasted specialty grade beans while fostering genuine connections within their community. Their mission goes beyond serving exceptional coffee, they're dedicated to turning strangers into friends and creating a space where creativity and meaningful relationships can flourish. This unique approach to coffee roasting and community building sets Ember Coffee apart in the specialty coffee world. From their distinctive air roasting method to their deep commitment to hospitality, every aspect of their business reflects a passion for quality and connection that resonates with coffee enthusiasts who value both exceptional flavor and authentic community experiences. Their story recently came to light through a compelling interview on KVSC-FM's "Untold Stories of Central Minnesota," where the couple shared how their passion for community and craft coffee transformed into a thriving business that's putting Big Lake on the specialty coffee map. The Heart Behind Ember Coffee The story of Ember Coffee begins with a serendipitous connection between two families. Matt and Elisa Berry's mothers met at a church service, discovering they had a unique link when Elisa was preparing for an internship in the same state where Matt's family lived. This chance encounter would eventually lead to a partnership that extends far beyond marriage into a shared vision for community building. Matt and Elisa's journey to Big Lake wasn't just about finding more space for their growing family, it was about finding the right place to plant roots and cultivate the kind of community they envisioned. After living in Saint Paul, they recognized that building authentic connections required the right environment, one where people could gather, share stories, and experience genuine hospitality alongside exceptional coffee. Their vision for Ember Coffee emerged from this deep-seated belief in community building. They wanted to create more than just another coffee shop; they envisioned a space where people could connect, feel welcome, and experience the kind of hospitality that transforms casual encounters into lasting friendships. The Art of Air Roasting What makes Ember Coffee's beans truly exceptional starts with their unique air roasting process. Unlike traditional drum roasting, air roasting floats green coffee beans on a bed of hot air, similar to how an air popcorn maker operates. This method delivers several significant advantages that coffee enthusiasts can taste in every cup. The air roasting process ensures even heating throughout each bean, eliminating the risk of scorching that can occur with traditional methods. This consistent heat distribution allows the beans to develop their full flavor potential without the bitter notes that can result from uneven roasting. Additionally, the process naturally removes chaff, the papery skin that can contribute to harsh acidity in the final brew. Ember Coffee exclusively works with specialty grade coffee beans, representing the top 1% of coffee worldwide. They carefully source these premium beans from farms that follow organic practices, ensuring both exceptional quality and ethical sourcing. This commitment to working with responsible growers means that every bag of Ember Coffee supports sustainable farming practices while delivering the complex flavor profiles that discerning coffee drinkers seek. Building Community Through Hospitality Community building at Ember Coffee extends far beyond serving great coffee. The Berrys understand that true hospitality involves creating an environment where people feel genuinely welcomed and valued. This philosophy influences everything from their interactions with customers to their involvement in local initiatives. Their commitment to community manifests in practical ways throughout Big Lake. Ember Coffee actively supports local schools and teachers through special discounts and promotional offerings. They recognize that educators play a crucial role in community development and demonstrate this appreciation through meaningful gestures that go beyond simple marketing tactics. The physical space at Ember Coffee reflects their hospitality values as well. They've created an environment where people can slow down, enjoy thoughtfully prepared food and drinks, and engage in authentic conversations. This intentional approach to space design and service creates the kind of atmosphere where strangers naturally become friends. Their community involvement also extends to supporting vulnerable populations. The Berrys have expressed particular interest in making a difference for people experiencing trafficking and those with special needs. This commitment demonstrates how their business serves as a platform for broader social impact. A True Family Endeavor Behind Ember Coffee's success lies a remarkable family support system that illustrates the power of collaborative effort. The business represents a true team approach, with each family member contributing their unique strengths to the overall mission. Matt typically generates the initial ideas and concepts, but the real magic happens when Elisa steps in to translate those visions into practical, actionable plans. Her ability to organize Matt's creative impulses into systematic approaches has been crucial to the company's growth and sustainability. As Matt acknowledges, he tends to "start building the ship at sea," while Elisa provides the navigation and structure needed to reach their destination. One of the most charming aspects of Ember Coffee's family involvement is the role of Jeff, Matt's father, who has become their dedicated salesperson. Known affectionately as "El Jefe," Jeff has earned the honor of having their signature espresso named after him. His enthusiasm for the brand extends to calling people who vacation on Minnesota's North Shore to enthusiastically pitch Ember Coffee, a grassroots marketing approach that perfectly captures the authentic passion behind the brand. The family's support has been absolutely essential to Ember Coffee's survival and growth. Matt and Elisa recognize that without their family members stepping up to handle whatever tasks needed attention, Ember Coffee wouldn't exist today. This collaborative spirit, combined with the obvious perk of free coffee for family members, creates a support system that enables the business to thrive while maintaining its core values. Experience the Ember Difference Ember Coffee Company represents something special in the specialty coffee world, a business where exceptional quality meets authentic community building. Our air-roasted specialty grade beans deliver the complex flavors that coffee enthusiasts crave, while our commitment to hospitality creates connections that extend far beyond the coffee cup. Located just off Highway 10 in Big Lake, Minnesota, Ember Coffee offers more than just a destination for great coffee. They provide a model for how businesses can serve as catalysts for community development while maintaining uncompromising standards for their products. Ready to experience what makes Ember Coffee special? Explore our selection of air-roasted specialty beans and discover why our approach to coffee and community has earned such devoted followers. Whether you're a seasoned coffee enthusiast or someone who simply appreciates businesses that prioritize genuine connections, Ember Coffee offers something truly worth experiencing.

The specialty coffee landscape is shifting beneath our feet. For decades, pioneering roasters built their reputations on sourcing premium single-origin beans and paying fair prices to farmers. But rising costs are forcing even established companies to reconsider their strategies, turning to more affordable coffee options to protect their bottom lines. This trend has far-reaching implications that extend beyond corporate boardrooms. It affects the quality of coffee in your cup, the livelihoods of farmers around the world, and the future direction of the specialty coffee industry. Understanding these changes can help you make more informed choices about where to spend your coffee dollars and what to expect from your favorite roasters. The shift represents more than just a business decision—it's reshaping the entire coffee supply chain and challenging the values that built the third-wave coffee movement. When coffee starts getting treated like corn syrup or soybean oil, you don't just lose traceability—you lose culture. Every shortcut in sourcing strips away the human story behind the cup. If we reduce coffee to price-per-pound, we’re dismantling the values the third wave fought to build. How Third-Wave Coffee Built Its Foundation on Premium Beans The specialty coffee revolution began with a simple yet powerful concept: single-origin coffees that showcase unique terroir and support transparent relationships with farmers. Pioneering roasters in the early 2000s used this approach to differentiate themselves in a crowded market, emphasizing traceability and quality over convenience and low prices. Single-origin became more than a marketing term—it represented a commitment to highlighting the distinctive characteristics of coffee from specific regions, estates, or cooperatives. This focus allowed roasters to charge premium prices while building customer loyalty through education about coffee origins and flavor profiles. The movement evolved further with micro lots—small, exclusive batches of coffee grown and processed separately to preserve their unique characteristics. These ultra-premium offerings command even higher prices due to the additional care required during cultivation, harvesting, and processing. According to industry data, nearly half of global coffee company launches in 2020 mentioned sustainability values, double the number from 2012. This growth reflected consumer demand for transparency and ethical sourcing, values that became central to many small-batch coffee roasters across the country. For air-roasted coffee roasters in Minnesota and other specialty coffee companies, micro lots and single-origins became essential offerings. These coffees allowed smaller operations to compete with larger companies by focusing on quality, craftsmanship, and direct relationships with farmers. Economic Pressures Force Strategic Changes The coffee industry faced a dramatic shift when green arabica prices surpassed $4.40 per pound in February 2025—the highest levels since the 1970s. This represents more than a 70% increase from just three years prior, creating unprecedented financial pressure across the supply chain. Several factors contributed to this surge: Supply shortages in major producing countries like Brazil and Vietnam Climate change impacts affecting crop yields and quality Rising fertilizer and labor costs increasing production expenses US tariff policies adding additional cost burdens Unlike typical coffee price volatility characterized by dramatic peaks and valleys, current prices have remained consistently elevated. This sustained high-price environment has forced roasters to adapt their strategies rather than waiting for traditional market corrections. For specialty roasters—particularly those built around premium offerings—these price levels directly impact profitability. Let’s be clear—coffee’s only real value is its flavor. That’s the experience people come back for, and it’s what connects them to origin. When roasters compromise flavor to protect margins, they’re gambling with the very reason their customers show up. When green coffee costs exceed $2 per pound, many roasters express concern about maintaining margins without significantly raising consumer prices. The situation creates a challenging dilemma: absorb the increased costs and sacrifice profitability, or pass them along to customers who may already feel they're paying premium prices to support ethical sourcing. The Strategic Shift to Cost-Effective Sourcing Faced with sustained high prices, larger roasters have implemented several strategies to maintain profitability while minimizing consumer price increases: Sourcing from Affordable Yet Quality Origins Brazil has emerged as a go-to source for coffee that balances quality with cost-effectiveness. The country's large-scale production capabilities and established infrastructure allow roasters to source consistent, flavorful coffee at more manageable price points. Other traditionally more affordable origins are also seeing increased demand as roasters diversify their sourcing to include lower-cost options alongside their premium offerings. Strategic Blending for Cost Management Blending has become a crucial tool for managing costs while maintaining flavor consistency. By combining coffees from different origins and price points, roasters can: Create consistent flavor profiles despite price fluctuations Maintain quality standards while reducing overall costs Offer familiar taste experiences that customers expect Matt Berry, Head Roaster and Owner at Ember Coffee explains: “Blending should be a strategic tool, not a smokescreen. When we blend to elevate flavor, we’re respecting the craft. But when we blend to bury defects or pad the margin, we’re just fooling people—and not for long.” Shawn Hamilton from Klatch Coffee explains: "Bigger roasters are buying cheaper coffee in general. They need larger quantities of consistent-tasting coffees, and when you require these kinds of volumes, you somewhat have to settle on quality to achieve consistency." Launching Affordable Sister Brands Some companies have introduced secondary brands targeting price-conscious consumers. Madcap Coffee's "Dito" exemplifies this approach, marketed as "a creative way to reach a broader audience" with aesthetic packaging and accessible price points while preserving the premium position of the main brand. What This Means for Coffee Lovers The industry-wide shift toward more affordable sourcing creates both opportunities and challenges for consumers: Potential Benefits More stable pricing: Roasters can manage margins without dramatic price increases, translating to smaller consumer price hikes. Maintained accessibility: Coffee remains affordable for broader audiences, potentially growing overall market participation. Innovation in blending: Roasters develop new skills in creating consistent, enjoyable blends from diverse sources. Potential Drawbacks Quality concerns: The trade-off between price and quality can be difficult to balance, potentially leading to diminished coffee experiences. Reduced transparency: Complex blending strategies may make it harder for consumers to understand what they're purchasing. Impact on farmer relationships: Long-term partnerships with premium producers may suffer as roasters shift purchasing patterns. Hamilton warns about the broader implications: "If their coffee is now diminishing in quality, that can leave a bad taste in people's mouths. This could eventually lead to people switching from coffee to other beverages and decreasing consumption across the entire industry." Matt Berry says: “Customers may not always articulate why their favorite coffee feels different—but they know. Quality slips, and something stops clicking. Cost-cutting isn’t just an internal decision—it’s a sensory one, and it shows up in the cup.” Supporting Quality Through Transparency The most successful roasters navigating this challenging environment prioritize transparent communication with customers. Rather than quietly reformulating blends or switching origins, they explain the steps taken to minimize price increases while maintaining quality standards. This transparency helps preserve consumer trust and loyalty during a period of significant industry change. Customers who understand the economic pressures facing their favorite roasters are more likely to remain supportive during necessary adjustments. Small-batch coffee roasters in Minnesota and other regions have an advantage in this environment. Their closer relationships with customers allow for more direct communication about sourcing decisions and quality commitments. For air-roasted coffee enthusiasts specifically, the unique roasting method's ability to highlight coffee characteristics becomes even more valuable when working with cost-effective beans. The gentle, clean roasting process can help extract the best qualities from more affordable origins. The Path Forward for Specialty Coffee While current market conditions force difficult decisions, the most resilient coffee companies will be those that maintain their core values while adapting to economic realities. This means: Prioritizing Relationships Mutually beneficial partnerships between roasters and producers create stability in volatile markets. When both parties understand each other's challenges, they can develop solutions that preserve business viability while maintaining quality commitments. Investing in Quality Systems Roasters who invest in efficient practices, quality control systems, and value-added strategies position themselves to thrive long-term, regardless of green coffee price fluctuations. Educating Consumers Transparent communication about sourcing decisions, quality standards, and pricing helps customers make informed choices and maintains trust during challenging periods. Finding the Best Coffee in Minnesota Amid Industry Changes For coffee enthusiasts seeking quality during this period of industry adjustment, supporting local roasters offers several advantages. Minnesota's best coffee often comes from smaller operations that maintain closer relationships with both their suppliers and customers. Local roasters can provide: Direct communication about sourcing decisions and quality commitments Flexibility in adjusting offerings based on seasonal availability and pricing Transparency about the origins and characteristics of their coffee Consistency in quality standards despite market pressures Small-batch operations using specialized techniques like air roasting can often extract exceptional flavors from a variety of beans, making them well-positioned to navigate the current market while maintaining quality standards. What You Can Do as a Coffee Consumer The current industry transformation creates opportunities for conscious coffee consumption: Ask questions about sourcing practices and quality commitments when visiting your local roaster. Most specialty coffee professionals are passionate about sharing their knowledge and approach. Try new offerings with an open mind. Skillfully crafted blends and coffees from less traditional origins can offer surprising and delightful experiences. Support transparency by choosing roasters who clearly communicate their sourcing practices and quality standards. Consider value beyond price. The cheapest option may not provide the best overall experience, while the most expensive doesn't guarantee quality. Brewing Through Change The specialty coffee industry's response to sustained high green coffee prices reflects both the challenges and resilience that define this dynamic market. While larger roasters adapt their strategies to maintain profitability, smaller operations have opportunities to differentiate themselves through quality, transparency, and customer relationships. For coffee lovers, this period of change offers chances to discover new flavors, support local businesses, and engage more deeply with the coffee community. The roasters who thrive will be those that balance economic necessities with their commitment to quality and ethical practices. The future of specialty coffee doesn't depend solely on premium single-origins and micro lots—it rests on the relationships between roasters, farmers, and consumers who value quality, transparency, and sustainability. By supporting roasters who maintain these values during challenging times, you help shape a more resilient and equitable coffee industry. Ready to explore exceptional coffee that maintains quality standards regardless of market pressures? Try our coffee and experience the difference that careful sourcing, expert roasting, and transparent practices make in every cup.