International Coffee Day
Amber Walker
This International Coffee Day, we sat down with the team at Alfresco to dive deeper into what makes their coffee so special. From the hands that nurture the beans, to the principles guiding their sourcing, and the challenges shaping the future of the industry,
Alfresco share their perspective on why coffee truly matters. Not just for its taste, but for the people, the communities, and the planet behind every cup.
PP: When people are sipping your coffee, what’s one thing you would like them to know?
ALFRESCO: For me, I’m content just knowing people are enjoying our coffee, that’s the main thing, if it sparks a bit of curiosity, then that’s a bonus.
That said, I do believe that in today’s world, if you’re routinely consuming something, it’s worth having at least a general idea of the work that goes into producing it. Even a small understanding can lead to more informed choices, ones that can make a difference, whether big or small.
ALFRESCO: At Alfresco, sourcing is guided by a set of stringent principles that ensure every step of our procurement is intentional and meets our high quality standards. We partner exclusively with a small group of trusted traders who, over the years, have earned our confidence and developed a strong understanding of our needs as a company. These long-standing relationships, combined with our unwavering commitment to sourcing quality coffee, plays a key role in the consistent character people come to expect in our cups.
ALFRESCO: There is currently a range of culminating factors that are making farming increasingly difficult across the globe for coffee-growing countries. The result is a complex situation that will play out over many years to come. It would be easy to talk at length on this point, so I'll do my best to keep it somewhat brief without taking away from the broader issues.
The process of farming coffee relies heavily on manual, skilled labour. People may not realise, but most cherries are hand-picked and hand-sorted. Not to mention the other tedious, detail-oriented tasks that require trained hands. This skilled labour shortage across many coffee-producing regions is resulting in both lower quality coffee and smaller yields. With fewer young people entering the industry, and low retention rates among those who do, this trend is expected to continue, further impacting both yield and quality. In turn, this makes it harder for farmers to earn a living, reinvest in their farms, and continue producing long-term.
Climate is already playing a significant role, and the forecast is troubling. It’s projected that up to 50% of current Arabica-growing countries could become unsuitable by 2050.
These challenges are beginning to show up in pricing volatility and the increasing difficulty of securing green coffee.
→ Rising average temperatures
→ Erratic rainfall
→ Droughts
→ Unpredictable weather
are all contributing to lower yields and inconsistent bean quality. Farmers are also seeing a rise in pests and diseases such as coffee leaf rust, a fungus that thrives in the warmer conditions. Pests that were once manageable and less prevalent are becoming more widespread. These climate shifts are disrupting flowering cycles and traditional harvesting windows, making planning and consistency a real challenge for farmers and production.
Rising production and input costs, something we're all likely familiar with, are adding further pressure. Fertilisers, fuel, equipment, and even basic processing costs have all gone up, often without a corresponding increase in the price paid to the farmer. This imbalance puts long-term sustainability at risk, not just for individual producers, but for the specialty coffee supply chain as a whole.
Other key issues many producers are grappling with
→ Aging trees
→ Limited access to credit and infrastructure
→ Growing pressure to meet sustainability and traceability requirements
All the while navigating volatile market prices. Without real support or more equitable value distribution, these challenges make it increasingly difficult for producers to plan for the future or remain in coffee at all.
PP: Can you share a story about a farmer you’ve worked with that has been particularly meaningful or inspiring to you?
ALFRESCO: On our trip to Colombia in 2022, I was introduced to Diofanor Ruiz at his farm, La Divisa, in the stunning hills of Buenavista, Quindío. Right away, I found the charismatic Mr. Ruiz hard not to admire, his deep knowledge of terroir, commitment to agroforestry, and his overall approach to farming with a strong focus on quality were immediately impressive.
His holistic farming practices make La Divisa a real standout, it’s no surprise his coffee tastes as good as it does. It was largely due to this that we chose to partner with Diofanor and support efforts to improve infrastructure around his farm in conjunction with our friends from Cofinet.
An avid beekeeper and passionate advocate for sustainable farming, a truly inspiring character, both as a grower and as a steward of the land.
And, by the way, still the best bananas I’ve ever eaten.
PP: At PARGO we are big coffee lovers. What does “specialty coffee” mean, and why does it matter?
ALFRESCO: Traditionally, specialty coffee referred to any coffee that scored over 80 out of 100 on a quality scale. Today, the definition has evolved. According to the Specialty Coffee Association (SCA), specialty coffee is now defined as distinctive attributes and an experience, giving the coffee a higher market value.
To us and roasters alike, the definition refers to high quality product, that is traceable, ethically sourced and sustainably grown, all at a fair price for the producer.
Why does it matter? Specialty coffee isn’t just about the better taste, it’s about a better way of doing coffee. It supports fairer, more transparent trade, empowers small-scale farmers, and encourages sustainable farming practices that protect our planet. By choosing specialty coffee, you're not only enjoying a higher-quality cup, but also contributing to a more ethical and sustainable coffee industry for the future.
ALFRESCO: The team will be celebrating good coffee, connecting good people!
