The Treehouse Times: All The Latest Coffee Industry News & Trends

Youngsters driving trend for decaffeinated specialty coffee

7 April 2026

Them young ‘uns love a trend and it seems that the latest is decaffeinated coffee. The demand for all-day coffee-drinking as a form of socialising has prompted an increase in decaf coffee sales around the world, and now the specialty coffee sector is starting to see a rise in demand for caffeine-free or reduced-caffeine options.

This new trend follows on from the rapid development of alcohol-free and reduced-alcoholic drinks in recent years, and the main logic behind it seems to be an increased focus on health.

Research from Mintel shows one in five UK coffee drinkers regularly opt for decaf in the UK, while up to 8% of all coffee consumed in Germany is decaf.

The specialty coffee sector has already adapted to the trend and at Two Chimps we have two fully decaffeinated coffee options as well as a popular half caff, too.

Why roasting is a real skill as the seasons change

23 March 2026

We’re now in Spring, the sun is out, and the temperature is starting to rise. Happy days! However, the changing conditions pose a real challenge for coffee roasters who must monitor a range of variables when carefully crafting your favourite specialty coffee.

The climate around the roaster plays just as important a role as the temperature inside, meaning the likes of Jordyn here at Two Chimps must call upon all their skills and experience to ensure that we achieve the high standards you all know and love. Higher temperatures in the roastery mean that the roaster itself is naturally warmer, and this can speed up roasting times, while any sudden drops in temperature can slow them down. What this means is that Jordyn and other roasters must keep a close eye on the gas pressure, making small adjustments where necessary, to keep the roast on track.

Humidity, airflow and ventilation also have a major impact on coffee roasting. Increased moisture levels in the air can slow the roasting process, while insufficient airflow and ventilation can lead to unwanted flavour profiles.

It’s down to Jordyn and all coffee roasters to address these seasonal challenges by testing and adapting their methods to ensure that only the very best coffee hits the shelves.

Water temperature impacts the quality of filter coffee

23 March 2026

When you’re making filter coffee, do you ever think about the water temperature? Like many, the answer is probably not. After all, it’s either too hot to drink, just right, or cold. Well, this might change your outlook…

As your favourite filter coffee cools, the flavours and smells change. The bitterness associated with some coffees is prominent at high temperatures but disappears as they cool, while floral aromas become more obvious.

At the World Brewers Cup, judges try coffees at a range of temperatures: around 70 degrees Celsius when it is classed as “hot”, 40 degrees Celsius when it is “warm”, and 25 degrees Celsius when it is classed as “room temperature.” They do this to assess all the coffees for changes in sweetness, flavour, and aroma before making their decision.

So, the next time you make a filter coffee, be sure to pay attention to the temperature of your brew and see if you notice any changes to the way it tastes as your coffee cools.

Two Chimps & MindSpace Collaborate on a new coffee from India

16 March 2026

Every year, we collaborate with a charity on a limited-edition coffee, with proceeds from every sale donated to our partner. In 2026, we’re working with the incredible team at MindSpace in Stamford who provide a safe, welcoming and judgement-free environment where people can talk openly and feel supported.

The coffee, which takes its name from the farm’s what3words location, is called Circus.Lawnmowers.Moviemakers; and it’s a medium roast specialty coffee from the Ratnagiri Estate in India. Cultivated at between 1,300 and 1,450 metres above sea level on the Rainforest Alliance-certified estate, this limited-edition coffee goes on sale this month with notes of walnuts, apple and citrus; with £1 from each sale going straight to MindSpace so they can continue their incredible work in the community.

You can find out more about the collab on our website and buy a bag from our online store or roastery shop while stocks last.

Bumper coffee harvests are predicted for 2026/27

13 March 2026

Over the last few years, many coffee-producing countries have suffered poor harvests due to drought, flooding, or, in some cases, a combination of the two.

Brazil, one of the world’s leading Arabica coffee producers, was hit incredibly hard by poor weather in 2025, but experts are already predicting a bumper harvest by the time the farmers start picking coffee cherries later this year.

Conab, the national supply agency for Brazil, has estimated there will be around 44.1 million bags of arabica alone in 2026 – up 23% year-on-year (which is great news for fans of our pink-labelled medium roast Backwards or Forwards or Wednesdays, or our medium roasted half-caff, Two Horned Unicorn, which both come from Brazil).

South Sudanese coffee makes a comeback

16 February 2026

When you think of coffee from Africa, you probably list countries like Ethiopia, the birthplace of Arabica, Kenya, Uganda and possibly Tanzania. All great coffee-producing nations that we’ve sourced coffee from previously, but you probably haven’t thought much about South Sudan.

A landlocked country with borders with Uganda and Ethiopia, to name just a couple, South Sudan has a rich but overlooked history of coffee production that dates back more than a century.

One man keen to put South Sudanese coffee front and centre again is Ian Paterson. The MD of the sustainable agroforestry company Equatoria managed to attract the attention of Kew Gardens’ fantastically titled Head of Coffee Research, Dr Aaron Davis, who took an interest in the Excelsa varietal Equatoria planned to cultivate.

Having collected samples for research, he conducted DNA sequencing, tracing the trees back to South Sudanese Excelsa trees first documented in 1919. It was this research that also caught the attention of our roaster, Jordyn, who is in the process of sourcing and roasting the first coffee from South Sudan to arrive at the Two Chimps roastery. Watch this space!