Back in August 2018 the world market price for coffee dropped below 1 US dollar for the first time in 12 years. Today the price is slightly above one dollar but commodity coffee prices have been low for several months and if prices continue to stay low this could have a devastating effect on many coffee producing communities around the world.

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One of the trends we’ve seen a noticeable rise in over the past few years, is the popularity of decaffeinated coffee. No longer does decaf need to mean ‘not great coffee’. We’re particularly proud of our new Decaf Andes Mountains Organic, Peru and we now even have a full range of decaf coffees. Key to what makes a good decaf is how is the decaffeination process. We get asked a lot about how the process works. So I thought I’d take the time to explain a little more about what makes a decaf…a good decaf.

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I’ve been reading a book set in the late 2050s. In it, the future of food supply is pretty bleak. People have more or less stopped eating meat. Soy dogs and veggie hash are the norm. And the worst part…real coffee is only available for the rich and the famous. The rest of the world now drinks ‘surrogate’ coffee.

What if I told you this book is non-fiction? That this really could be what the future looks like?

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TAKEAWAY_CUPS

You may have seen all the stories in the news recently about the environmental concerns of takeaway cups. Whilst Union doesn’t own coffee shops, we do supply our coffee to many different independent coffee shops across the UK. As part of that relationship we often provide takeaway cups for their business. So we felt it really important to ensure we weren’t contributing to the problem.

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