Coffee Farm
Latest articles, industry insights and brewing guides
Costa Rica Coffee Beans: Bright Acidity & Sweetness
Learn why Costa Rica produces some of the world’s best specialty coffee, with bright acidity, rich sweetness, and unique honey processing methods.
Guatemala Coffee Guide: What Makes Huehuetenango Special
Discover why Guatemalan coffee, especially from Huehuetenango, stands out for its sweet, balanced profile and Maya heritage influence.
Colombian Coffee Varieties: What Makes Them Unique?
Colombia produces 660,000 tonnes of coffee yearly, known for diverse regional flavors, high-altitude growing, and standout single-farm lots.
Ethiopian Coffee Origins and Classic Flavor Profiles
Explore Ethiopia’s coffee origins, from Yirgacheffe’s floral brightness to Sidamo’s bold sweetness—home of wild Arabica and legendary highland flavors.
Nicaragua Tianyi Estate Specialty Coffee Review
Tianyi Estate in Nicaragua produces high-scoring honey-processed Red Catuai at 1350m altitude, scoring 86.5 with tobacco and apple acidity.
Sidamo Ethiopia G2 Washed Coffee Beans Explained
Learn what makes Ethiopian Sidamo G2 washed coffee unique: diverse flavors, volcanic soils, and elevations from 1400–2200m.
Sidamo Coffee Region and Ethiopian Natural Process Flavors
Discover why Sidamo and Yirgacheffe coffees stand out: high-altitude farming, meticulous processing, and unique natural profiles create unforgettable flavor.
Ethiopian Sidamo Natural Process Lion King Coffee Beans
Explore Ethiopia’s Sidamo region and its natural-process 'Lion King' coffee—high-altitude, fruity, and complex. Learn why this lot stands out.
Ethiopia Sidamo Guji Shakiso Natural Process Coffee
Explore the unique natural-process coffee from Shakiso, Ethiopia — a rare microregion in Guji known for bold fruitiness and minerally complexity.
Single-Origin Rwandan Coffee from Nyamasheke & Rutsiro
Explore the high-altitude Rwandan coffee from Nyamasheke and Rutsiro, grown near Lake Kivu with volcanic soils, offering bright, fruity profiles.
Rwandan Washed Coffee from Western Province’s Mushyi
Learn how Rwanda’s smallholder farmers produce high-quality washed coffee through careful sorting, fermentation, and drying — all by hand.
Project Origin: Sasa Sestic’s Ethiopian Coffee Initiative
Discover how 2015 World Barista Champion Sasa Sestic’s Project Origin sources high-quality Ethiopian coffee beans directly from farmers at fair prices.
Rare Mocca Peaberry Honey Process from Colombia’s Hope Estate
This Colombian Mocca peaberry is a rare gem with floral, apple, and walnut notes, processed as honey at La Esperanza estate in Cauca.
Brazilian Bourbon Coffee: What Makes It Unique?
Learn why Brazilian Bourbon coffee offers low acidity, rich nuttiness, and chocolatey sweetness, especially from high-altitude regions like Cerrado and Sul de Minas.
Salvadoran Bourbon from Himalaya Estate, Santa Ana
This washed Bourbon from El Salvador’s Himalaya Estate offers winey acidity, plum, brown sugar, and a long finish — all grown at 1,500m in Santa Ana.
Salvadoran Red Bourbon & Typica from Himalaya Estate
A half-natural Red Bourbon and Typica blend from El Salvador’s Himalaya Estate at 1580–1720m, processed at El Divisadero with notes of plum, brown sugar, and wine-like acidity.
Honduras Coffee Flavor Profile: Rich and Clean from Santa Juana
Honduras Santa Juana coffee offers sweet, clean flavors with soft acidity and milk chocolate notes, grown at high altitudes under shade.
Honduras San Juan Xido Bourbon Coffee Beans
San Juan Xido, a Honduran village near Tegucigalpa, grows Bourbon coffee in La Tigra National Park’s buffer zone. Learn its origin and profile.
Santa Rita Coffee from Colombia’s Andes Microregion
Discover how nine farms near Santa Rita Estate in Colombia’s Antioquia region produce traditional washed coffee with bright Andean terroir.
Washed Colombian Coffee from Nuevo Milenio Farmers in Montserrat
Learn how the Nuevo Milenio co-op in Montserrat, Colombia, improved coffee quality and market access with USAID and US trade partners.