1. Cocoa and Coffee Fermentations (Fermented Foods and Beverages Series). (2014). CRC Press.
  2. Montagnon, C., & Biggins, P. (2006). Coffee: terroirs and qualities. Éd. Quae.
  3. Clifford, M. N. (Ed.). (1985). Coffee: Botany, Biochemistry and Production of Beans and Beverage. Springer.
  4. Wintgens, J. N. (Ed.). (2012). Coffee: Growing, Processing, Sustainable Production. Wiley-VCH.
  5. Waller, J. M., Bigger, M., & Hillocks, R. J. (2007). Coffee Pests, Diseases and their Management. CABI.
  6. Oberthür, T., Läderach, P., Pohlan, H. A. J., & Cock, J. H. (2012). Specialty Coffee: Managing Quality. International Plant Nutrition Institute.
  7. World Bank. (1985). Agro-industry profiles: coffee (English) (FAU 14; Number FAU 14). World Bank.
  8. Cowen, T. (2011). The Great Stagnation: How America Ate All the Low-Hanging Fruit of Modern History, Got Sick, and Will( Eventually) Feel Better. Dutton.
  9. Schultz, H. (1999). Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time. Hachette Books.
  10. Echavarría, A. P., Pagán, J., & Ibarz, A. (2012). Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity (4, Volume 4; Number 4, Volume 4). Food Engineering Reviews.
  11. Wikipedia contributors. (2016). Evaporative Cooler — Wikipedia, The Free Encyclopedia.
  12. Taleb, N. N. (2014). Antifragile: Things That Gain from Disorder. Random House Trade Paperbacks.
  13. Rao, S. (2014). The Coffee Roaster’s Companion. Scott Rao; 1st edition (2014).
  14. Lashermes, P. (Ed.). (2018). Achieving sustainable cultivation of coffee: Breeding and quality traits (Burleigh Dodds Series in Agricultural Science). Burleigh Dodds Science Publishing.
  15. Alain de Janvry, E. S., Craig McIntosh. (2015). Fair Trade and Free Entry: Can a Disequilibrium Market Serve as a Development Tool? Review of Economics and Statistics, 97(3).
  16. Achieving sustainable cultivation of coffee: Breeding and quality traits. (2018). Burleigh Dodds Science Publishing.
  17. Sowell, T. (2015). Wealth, Poverty and Politics: An International Perspective. Basic Books.
  18. Andrea Illy, R. V. (Ed.). (2005). Espresso Coffee: The Science of Quality. Academic Press; 2nd edition.
  19. Fischer, E. F. (2017). Quality and inequality: Taste, value, and power in the third wave coffee market (MPIfG Discussion Paper 17/4; Number 17/4). Max Planck Institute for the Study of Societies.
  20. The Craft and Science of Coffee. (2017). Academic Press.
  21. Davis, T. (2009). The Heat Is On. Roast Magazine.
  22. Dumont, A., Davis, D., Wascalus, J., Wilson, T. C., Barham, J. A., & Tropp, D. (2017). Harvesting opportunity: The power of regional food system investments to transform communities. Federal Reserve Bank of St. Louis and the Board of Governors of the Federal Reserve System.
  23. Janiawati, I. A. A. SISTEM SUBAK DAN SUBAK ABIAN PADA TATANAN LANSKAP DI BALI (Subak and Subak Abian system in Landscape Level of Bali). Institut Pertanian Bogor.
  24. Nelson, S. C., Schmitt, D. P., & Smith, V. E. (2002). Managing coffee nematode decline. Cooperative Extension Service, College of Tropical Agriculture and Human Resources, University of Hawaiʻi at Mānoa.
  25. Hurchanik, D., Schmitt, D. P., Hue, N. V., Sipes, B. S., & others. (2003). Relationship of Meloidogyne konaensis population densities to nutritional status of coffee roots and leaves. Nematropica, 33(1), 55–64.
  26. Waller, J. M., Bigger, M., & Hillocks, R. J. (2007). Coffee pests, diseases and their management. CABI.
  27. Young, J. M. (2010). Taxonomy of Pseudomonas syringae. Journal of Plant Pathology, S5–S14.
  28. Cortés-Monllor, A. (1993). Diseases caused by Pseudomonas spp in some cultivars in Puerto Rico—an updating. The Journal of Agriculture of the University of Puerto Rico, 77(3-4), 207–227.
  29. Korobko, A., & Wondimagegne, E. (1997). Bacterial blight of coffee (Pseudomonas syringae pv. garcae) in Ethiopia. In Pseudomonas syringae pathovars and related pathogens (pp. 538–541). Springer.
  30. Sledz, W., Los, E., Paczek, A., Rischka, J., Motyka, A., Zoledowska, S., Piosik, J., & Lojkowska, E. (2015). Antibacterial activity of caffeine against plant pathogenic bacteria. Acta Biochimica Polonica, 62(3).
  31. Arnold, J., & Jalles, J. (2014). Dividing the pie in Brazil: income distribution, social policies and the new middle class.
  32. Bhansali, R., Bummara, J., Reddy, N., & Stern, K. (2012). The Trends of Coffee Futures.
  33. Donnet, M. L., Weatherspoon, D. D., & Hoehn, J. P. (2008). Price determinants in top-quality e-auctioned specialty coffees. Agricultural Economics, 38(3), 267–276.
  34. Partida, V. (2019). Drinking Local. 10/
  35. Rafael, V. E. (2019). Markets in Producing Countries. In Re:co Podcast.
  36. Coffee Standards. (n.d.).
  37. Sierra, A. M. (2019). The Colombian Toma Café Case. In Innovation and Integrative Marketing, the Engine For a Sustainable Market Growth.
  38. 2014 SCAA Barista & Roaster Compensation Survey Report. (2014). Specialty Coffee Association of America.
  39. De Pelsmacker, P., Driesen, L., & Rayp, G. (2005). Do consumers care about ethics? Willingness to pay for fair-trade coffee. Journal of Consumer Affairs, 39(2), 363–385.
  40. Talhinhas, P., Batista, D., Diniz, I., Vieira, A., Silva, D. N., Loureiro, A., Tavares, S., Pereira, A. P., Azinheira, H. G., Guerra-Guimarães, L., Várzea, V., & Silva, M. do C. (2017). The coffee leaf rust pathogen Hemileia vastatrix : one and a half centuries around the tropics: Coffee leaf rust caused by Hemileia vastatrix. Molecular Plant Pathology, 18(8), 1039–1051.
  41. Narasimhaswamy, R. L., & others. (1960). Arabica selection S. 795-its origin and performance-a study. Indian Coffee, 24, 197–204.
  42. CoffeeKind. (2013). Coffee Botany: The Heart Of Flavor.
  43. Prakash, N. S., Devasia, J., Jayarama, & Aggarwal, R. K. (2015). Coffee Industry in India. In Coffee in Health and Disease Prevention (pp. 61–70). Elsevier.
  44. Arnold, J., & Jalles, J. (2014). Dividing the Pie in Brazil: Income Distribution, Social Policies and the New Middle Class (Vol. 1105, Number 1105).
  45. The Oxford handbook of consumption. (2019). Oxford University Press.
  46. MacGillivray, A. (2000). The fair share: The growing market share of green and ethical products. London: New Economics Foundation.
  47. De Pelsmacker, P., Driesen, L., & Rayp, G. (2005). Do Consumers Care about Ethics? Willingness to Pay for Fair-Trade Coffee. Journal of Consumer Affairs, 39(2), 363–385.
  48. Maguire, J. S. (2019). Taste, Legitimacy, and the Organization of Consumption. In F. F. Wherry & I. Woodward (Eds.), The Oxford Handbook of Consumption (pp. 195–213). Oxford University Press.
  49. Coffee farmers - Fairtrade Foundation. (2016). In Fairtrade Foundation, Farmers and Workers.
  50. Haight, C. (2011). The Problem With Fair Trade Coffee. Stanford Social Innovation Review, 9, 7479.
  51. Brando, C. H. J., & P&A Marketing, Brazil. (2022). Global coffee production and sustainability. In R. Muschler (Ed.), Climate-smart production of coffee (pp. 3–20). Burleigh Dodds Science Publishing Limited.
  52. Davis, A. P., Kiwuka, C., Faruk, A., Walubiri, M. J., & Kalema, J. (2022). The re-emergence of Liberica coffee as a major crop plant. Nature Plants, 8(12), 1322–1328.
  53. Climate-smart production of coffee: improving social and environmental sustainability. (2022). Burleigh Dodds Science Publishing.
  54. US EPA, OCSPP. (2015). Integrated Pest Management (IPM) Principles.
  55. Schamp, C., Heitmann, M., & Katzenstein, R. (2019). Consideration of ethical attributes along the consumer decision-making journey. Journal of the Academy of Marketing Science, 47(2), 328–348.
  56. Fischer, E. F. (2022). Making better coffee: how Maya farmers and Third Wave tastemakers create value. University of California Press.
  57. Seltzer, N. (2019). The Evolution of Tribalism: A Social-Ecological Model of Cooperation and Inter-Group Conflict Under Pastoralism. Journal of Artificial Societies and Social Simulation, 22(2), 6.
  58. Griffiths, P. (2012). Ethical Objections to Fairtrade. Journal of Business Ethics, 105(3), 357–373.
  59. Sharma, S., Rana, V. S., Prasad, H., Lakra, J., & Sharma, U. (2021). Appraisal of Carbon Capture, Storage, and Utilization Through Fruit Crops. Frontiers in Environmental Science, 9, 700768.
  60. Takahashi, R., & Todo, Y. (2013). The impact of a shade coffee certification program on forest conservation: A case study from a wild coffee forest in Ethiopia. Journal of Environmental Management, 130, 48–54.
  61. Hylander, K., Nemomissa, S., Delrue, J., & Enkosa, W. (2013). Effects of Coffee Management on Deforestation Rates and Forest Integrity. Conservation Biology, 27(5), 1031–1040.
  62. Jacob, C. (2021). Coffee production hurts the planet. Scientists think they may have another way.
  63. CABI. (2020). In
  64. Farooq, M. A., Islam, F., Ali, B., Najeeb, U., Mao, B., Gill, R. A., Yan, G., Siddique, K. H. M., & Zhou, W. (2016). Arsenic toxicity in plants: Cellular and molecular mechanisms of its transport and metabolism. Environmental and Experimental Botany, 132, 42–52.
  65. Xu, F., Chu, M., Hao, C., Zhou, L., Sun, X., & Gu, Z. (2022). Volatilization characteristics and relationship of arsenic and sulfur during coal pyrolysis. Fuel, 315, 123223.
  66. Souza, T. G. F., & Ciminelli, V. S. T. (2023). Arsenic removal and fixation by iron (oxyhydr)oxides: what is new? Current Opinion in Environmental Science & Health.
  67. Wagemans, M. (2023). A high-level introduction to the EU Deforestation-Free Regulation (EUDR).
  68. Ghosal, A. (2024). ‘Winners and losers’: The world of coffee is being reordered by EU laws to stop cutting of forests.
  69. Rainforest Alliance Supports Companies to Make a Big Leap Towards EUDR Compliance. (2024).
  70. Myers, A. (2023). Fairtrade partners with Satelligence to boost cocoa producers’ deforestation monitoring.
  71. Wensma, T. (2024). Have coffee flavour profiles become too “funky”?