Coffee Farm
Latest articles, industry insights and brewing guides
Understanding African Coffee Origins by Estate
Learn which Ethiopian, Kenyan, Tanzanian, Rwandan, and Ugandan estates produce your favorite African coffee grades like Yirgacheffe G2 and Kenya AA.
What Makes Papua New Guinea Coffee Beans Unique?
Papua New Guinea coffee offers herbal richness, medium-high acidity, and fruity sweetness. Grown at 1300–1800m on volcanic soils, it’s a great alternative to Indonesian and Latin American beans.
Kenya Osaya Cooperative Pearl Peaberry Coffee
Explore the unique Pearl Peaberry beans from Kenya’s Osaya Cooperative, known for vibrant fruit flavors and bright acidity.
Does Mount Kilimanjaro Grow Coffee? Tanzania Coffee Guide
Yes, Tanzanian coffee grows on Mount Kilimanjaro—specifically high-quality washed Bourbon beans at 1300–2000m with bright citrus, berry, and sweet honey notes.
Cameroon Java Long Beans: A Rare African Single Origin
Explore Cameroon’s rare Java variety long beans, grown at high altitudes with unique processing. Learn their origin, flavor, and scarcity.
Nicaragua Coffee Growing Regions and Bean Quality
Discover why Nicaraguan coffee is mild, aromatic, and highly regarded, and learn which regions produce the country’s best beans.
Nicaragua’s Top Coffee-Growing Regions Explained
Discover why Nicaragua produces some of the world’s best mild, aromatic coffees, where they grow, and how political history shaped today’s beans.
Mexico’s Coffee Growing Regions and Farming Environment
Discover Mexico’s top coffee-growing regions, farming practices, and the environmental factors that shape its smooth, aromatic beans.
The Origins of Coffee in Martinique: Flavor & History
Learn how Martinique became the birthplace of Western Hemisphere coffee, the fate of its plantations, and what made its beans historically unique.
What Makes Honduran Coffee Beans So Full-Bodied?
Honduran coffee is known for its high acidity and complex flavors, especially from altitudes of 1,000–2,000 meters. Here’s what makes it so rich.
Haiti Coffee Beans: Flavor & Growing Challenges
Haiti grows wild, bold coffee with mild acidity and full body—mostly from unplanned natural processing due to farmer poverty. Most comes from the northern highlands.
Costa Rica Coffee Beans: Varieties, Prices, and Flavor Guide
Explore Costa Rica’s high-altitude coffee beans, famous for bright acidity and clean sweetness. Learn about key regions, processing methods, and pricing.
Guatemala’s Most Famous Coffee Plantations
Guatemala produces some of the world’s most balanced, full-bodied hard-bean coffees, especially from Antigua and Huehuetenango regions.
Kopi Luwak: What You Should Know About Civet Coffee
Learn the truth behind kopi luwak, from wild harvest to ethical concerns, price, and fake products dominating the market.
Nicaragua COE 2014 Second-Place Honey Process Coffee Review
A 2014 COE Nicaragua second-place honey-processed coffee from El Naranjo Dipilto farm offers clean, sweet flavors with no bitterness—here’s what makes it stand out.
Costa Rican Coffee Beans: Varieties, Prices, and What Makes Them Special
Learn why Costa Rican coffee stands out, its common varieties, ideal growing elevations, and how processing like honey methods impact flavor.
Finca Buenos Aires 'Latin Eye' Coffee Review
Finca Buenos Aires' Latin Eye coffee offers bold berry and floral notes with vanilla finish. This single-origin, shade-grown lot is Rainforest Alliance certified.
2014 COE Second Place Farm’s Natural Latin Coffee Beans
These 2014 COE second-place farm natural process Latin coffee beans deliver bold fruitiness and complexity — a must-try for expert coffee drinkers.
Nicaragua COE Winner: Finca El Carmen’s Amber Ice Crystal
Finca El Carmen’s Catuai varietal, grown at 1,550m in Nicaragua, earned COE honors. This high-altitude bean offers rich nuttiness and bright acidity.
COE-Winning Giant Elephant Bean Coffee from Nicaragua
Finca Buenos Aires and Finca El Carmen offer COE-winning Nicaraguan giant elephant beans and amber ice crystal Catuai at $126 and $98 per half pound.