Official Publication Series

CAFFA JOURNAL

Documenting historical lineage, ethical economic logistics, and global heritage of coffee.

Written by , Founder & CEO of Caffa Coffee Importers Ltd.

Featured Essays
Caffa Lion

Heritage / Philosophy

Between Heaven and Hell

By

The myth of the coffee bean and the Sovereign Lion of Caffa — a literary reflection on fire, lineage, and the guardians of origin.

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Forest-dwelling lion, Kaffa Biosphere Reserve

Heritage / Conservation / Philosophy

The Lion We Did Not Invent

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A reflection on symbol, habitat, and the limits of metaphor — on the forest-dwelling lions that share the canopy with wild Coffea arabica.

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Dispatch 01August 202612 min read

Coffee First: Building a Canada–Ethiopia Corridor for Trade, Technology and Productive Capital

Trade & Market

By

Coffee and clean energy may look like different worlds, but both raise the same institutional question: how do we convert a valuable asset into a system that markets can understand, finance and scale? This piece argues coffee should be the commercial foundation of a Canada–Ethiopia corridor, with clean energy expanding the model afterward.

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Dispatch 02July 20267 min read

The Coffee Industry's Quiet Extinction Crisis

Coffee Science

By

60% of wild coffee species are threatened with extinction, and Ethiopia holds the last wild population of Arabica on Earth. A look at the genetic crisis hiding inside every cup — and what could actually help.

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Dispatch 06June 20265 min read

The Voice in the Cup: What 87 Points Truly Means

Coffee Science

By

Beyond a mere number, an 87-point score is a testament to a coffee's distinct character and the meticulous journey from a specific terroir to your cup. It signifies a threshold of excellence where quality becomes artistry.

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Dispatch 07June 20264 min read

An Ancient Library of Flavour

Origin Stories

By

In the cloud forests of Ethiopia lies a genetic library thousands of years in the making. These wild, uncatalogued “heirloom” coffee varietals are not just a link to the past; they are the key to coffee’s future and the source of its most transcendent flavours.

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