The World Atlas of Coffee, 3rd Edition — James Hoffmann
The World Atlas of Coffee: From Beans to Brewing – Coffees Explored, Explained and Enjoyed by James Hoffmann, 3rd edition, entered the reference library — a new hardcover in dark charcoal cloth with gold foil cover illustration of a coffee-plant branch bearing fruit and leaves. The standard contemporary atlas of coffee-growing regions, varietal characteristics, processing methods, and trade geography.
For the H and H research program, this volume matters as geographic and supply-chain context. H&H Coffee operated out of San Antonio from the 1890s through the 1950s, sourcing green coffee through import channels that ran through the Gulf Coast and New Orleans — the same Central American, South American, and East African origins that the World Atlas maps in fine-grained detail. Understanding where the coffee came from, how variety and processing interact with roast character, and how the global trade was organized in the early-to-mid 20th century is prerequisite work for interpreting what H&H was building: why they offered Standard and Choice grades, why they could market freshness as a differentiator, and what the competitive environment looked like for a regional roaster competing against national brands with established supply relationships.
Hoffmann’s treatment of how origins were categorized and valued — including the long dominance of Brazilian naturals as the baseline for American blending — maps directly onto the era when H&H was at the height of its retail presence. A foundational reference for the interpretive work the collection requires, acquired alongside How To Make The Best Coffee At Home in the same order.
Accession and references
- Accession: HH-BOOK-2026-0026
- Receipt: on file
- Related: How To Make The Best Coffee At Home
