Coffee Farm
Latest articles, industry insights and brewing guides
Washed Process Coffee from Chimere Estate, Papua New Guinea
Learn how washed-process PNG coffee from Chimere Estate delivers bright acidity and complex flavor—here’s what makes it stand out.
Papua New Guinea Kimmel Estate Peaberry Coffee Beans
Explore PNG Kimmel Estate peaberry beans: high-altitude washed process, bright acidity, and floral-fruity flavors similar to South America.
Beijing’s Shan Coffee: A Vertical Space Experiment
A Beijing cafe carved into vertical layers under a 3.8m ceiling, using a sunken floor and split-level design to echo mountainous solitude.
What Are Peaberry Coffee Beans and Why They Matter
Peaberry coffee beans are rare single oval beans inside a coffee cherry. Most come from Tanzania, especially Kona and Kilimanjaro-grown lots.
Colombia Santa Rita Washed: Clean, Balanced Cup
This washed Colombian coffee from Santa Rita offers cane sugar sweetness, clarity, and medium body at 1600–2100m altitude.
Guatemala Finca La Tisa: Volcanic Coffee from Fraijanes Plateau
Learn why high-altitude volcanic soil and consistent sunlight make Guatemalan Finca La Tisa beans uniquely rich and mineral-driven.
Guatemalan Coffee from Huehuetenango: High-Altitude Flavor Profile
Guatemalan highland coffee from Huehuetenango offers vibrant acidity, spice notes, and medium-to-full body with complex flavor development.
Ethiopia’s Coffee Exports and Key Growing Regions
Ethiopia is the world’s eighth-largest coffee exporter, supplying 3% of global trade. Discover its major growing regions and production trends.
Sumatra Gayo Coffee: How It’s Grown and Processed
Explore how high-altitude Gayo coffee is grown in Aceh, Sumatra, and processed using semi-washed methods to create its signature bold, low-acid cup.
Why Sumatra Coffee Has Such Unique Flavor
Explore why Sumatra’s Mandheling coffee has such distinctive earthy, herbal flavors, from highland farms to the wet-hulling process.
Sumatran Gayo Coffee Flavor Profile from Aceh
Discover the bold, spicy profile of Sumatra’s Gayo highland coffee, processed via traditional wet hulling at 1,100–1,300m altitude.
Tanzania Kilimanjaro Bourbon Washed Coffee Beans
Learn why Tanzanian coffee from Kilimanjaro has bright acidity and complex fruit notes, plus details on its unique peaberry production.
Sidamo, Guji, and Shakiso Shakisso Natural Process Ethiopian Coffee
Explore the unique coffee profiles of Sidamo, Guji, and Shakiso Shakisso, where soil, climate, and native varieties shape distinct flavors.
Kenya Nyeri Gatugi SL28 & SL34 Coffee Profile
Explore the unique SL28 and SL34 coffee varieties grown at the Gatugi factory in Kenya’s Nyeri region, known for bright acidity and complex fruit flavors.
Washed Rwandan Coffee from Western Province
Explore the bright, clean acidity of Rwanda’s washed coffee from the western Mushoi region, known for refined floral and citrus notes.
What Does Washed Sidamo Coffee Taste Like?
Washed Sidamo coffee from Ethiopia offers bright citrus acidity, floral notes, and a smooth mouthfeel with a sweet, herbal finish. Learn what makes it unique.
Ethiopian Coffee NistuRuz: Floral and Citrus Flavors Explained
Learn how Ninety Plus’s NistuRuz Ethiopian coffee achieves its distinctive floral, lemon, and citrus notes through a unique flavor-based grading system.
Honduras Coffee Flavor Profile: Clean, Nutty, Chocolatey
Honduras produces clean, nutty, and milk chocolate-flavored specialty coffee, especially from high-altitude regions above 1,500 meters.
How Honduras Coffee Is Processed Using Washed Method
Honduras produces high-acid specialty coffee using the washed process. Learn how altitude grading and fermentation shape its bright, clean profile.
Honduras Coffee Region: San Juan in Santa Bárbara
Honduras produces high-acid, quality coffee graded by altitude. Find out which elevations define its specialty tiers and export trends.