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Fabian Gass, Head of the ViCAFE Roastery and Q-Grader, brings extensive coffee knowledge to the company. We met at our roastery to find out from him what is important when...

The journey from the coffee tree to the cup is long and labor intensive. We want to bring you closer to the individual steps on the farm. Oscar, the owner...

Coffee is produced in almost every corner of Guatemala. Volcanoes, rainforests, high plateaus, and lowlands not only create very diverse climatic conditions but also unique coffee profiles. Unfortunately, the country...

Livia, shop manager at ViCAFE, has taken on the challenge of producing the best possible coffee using her Bialetti (moka pot). Here, you can follow her story and find some...

Espresso is is a wonderful thing with its intense taste that people either love or hate. But how do you evaluate the quality of this short, black coffee? 

Consumers become more and more aware of seasonality and start making their food choices based on the crop calendar. In the following piece we have a closer look at the...

Mondul Coffee Estate in Tanzania grows sustainable coffee for ViCAFE. We are proud of our partnership with Mondul. Why? We'll show you in our new film.

Colonialism led to the rapid and widespread distribution of coffee and created inhumane socioeconomic systems that continue to fuel inequalities today. In the context of coffee sourcing, we advocate an...

At Finca San Jeronimo Miramar it is said that “Good coffee can energise tired bodies and even inspire weary souls”. During our visit to the Bressani family, we were enchanted...