Coffee Farm
Latest articles, industry insights and brewing guides
Honduras Bourbon from Santa Juana Cidol: Low-Acid & Sweet
Santa Juana Cidol in Honduras grows Bourbon at 1450–1550m with washed processing, yielding sweet, low-acid beans with milk chocolate notes.
Guatemala SL28 Natural Process from Guava Plain Estate
A rare SL28 variety from Guatemala’s New Oriente region, processed as a winey natural with tropical and wine-like notes.
Why Ethiopian Shakisso Coffee Tastes So Different
Explore how Ethiopia’s Guji Shakisso region produces wildly varied coffees through microclimates, soils, and native heirloom varieties.
Kenyan Coffee: Juicy Acidity and Layered Flavors
Kenyan coffee offers bright citrus fruitiness, layered flavors, and wine-like brightness. Learn why pros love its juicy acidity and unique profile.
Guatemalan Huehuetenango Coffee Beans: What Makes Them Special?
Explore why Guatemalan Huehuetenango coffee stands out with its bright acidity, caramel sweetness, and complex, clean flavors. Ideal for home brewing.
What Is Salvadoran Pacamara Coffee?
Salvadoran Pacamara coffee is a smooth, medium-bodied hybrid of Pacas and Maragogype beans, known for gentle acidity and fruity sweetness.
Why Elephant Dung Coffee Costs More Than Kopi Luwak
Black Ivory coffee made from elephant-digested beans sells for $1,100/kg—over twice the price of kopi luwak—and is now the world’s priciest specialty coffee.
Peruvian Organic Coffee: Flavor Profile & Growing History
Learn why Peruvian coffee is known for its balanced acidity and smooth body, and how shade-grown organic beans contribute to its international rise.
Guatemala Huehuetenango & Antigua Coffee Regions Explained
Explore Guatemala’s top 7 coffee-growing regions, including Huehuetenango and Antigua, known for high-altitude acidity, volcanic soil, and complex flavors like chocolate and spice.
What Makes Honduran Coffee Unique?
Honduran coffee offers rich, full-bodied flavor with bright acidity. Learn why it’s ideal for blends and how altitude shapes its profile.
What Makes Honduran Coffee Worth Trying?
Honduran coffee is balanced, mild, and versatile. Learn why this Central American origin, often overlooked, delivers clean, nutty, and chocolatey notes.
Costa Rica SHB Washed Coffee from Diamond Mountain Estate
A clean, citrusy Costa Rica SHB from the Diamond Mountain Estate in Tarrazú offers toasted bread, caramel cocoa sweetness, and bright acidity.
Yellow, Red, and Black Honey Process Coffee: Flavor Differences
Learn how yellow, red, and black honey processed coffees differ in flavor based on drying time and light exposure during processing.
What Is Honey Process Coffee? Costa Rica Red Honey Explained
Learn how red honey processed coffee gets its sweet, syrupy profile. This guide explains the method used at Costa Rica’s Finca Fénix estate.
Costa Rica’s Coffee and Banana Market Share Falls
Costa Rica’s banana, coffee, juice, and fruit concentrate exports have lost global market share over the past decade due to rising competition.
Handpouring Costa Rica Tarrazú Diamond Hill Coffee Beans
A review of Costa Rica SHB Tarrazú Diamond Hill coffee brewed via V60, highlighting its citrusy, caramel sweetness and recommended 83–85°C pour-over parameters.
Earthquakes, Volcanoes, and Coffee in Costa Rica’s Diamond Hill
Explore how Costa Rica’s seismic activity and volcanic soil shape its world-renowned coffee, especially from the Diamond Hill Estate in Tarrazú.
Xi Jinping Visits Costa Rican Coffee Farmer Family
President Xi Jinping and Peng Liyuan visited a Costa Rican coffee farming family, tasted SHB coffee, and discussed rural life and trade.
Xi Jinping Tasted SHB Coffee in Costa Rica Farmer’s Home
President Xi Jinping tried SHB coffee at a Costa Rican farm during his state visit, featuring a washed Catuai/Caturra blend with bright citrus notes.
Huehuetenango Coffee Beans from Guatemala’s Highlands
Discover the bold, bright acidity and rich complexity of Guatemalan Huehuetenango beans grown at high altitude with volcanic soil.