Coffee Farm
Latest articles, industry insights and brewing guides
Huila Yellow Bourbon Processed with Dry Fermentation
This Colombian Yellow Bourbon from Huila’s El Diamante estate uses dry fermentation and a four-stage wash for bright acidity and caramel sweetness.
What Makes Costa Rican Coffee So Bright and Acidic?
Learn why high-altitude Costa Rican coffee is known for its bright acidity, clean sweetness, and bold yet balanced flavor profile.
Costa Rica Fire Phoenix Estate's Dark Honey Violet Beans
Learn how Costa Rica’s Fire Phoenix Estate crafts its Dark Honey Violet coffee through a complex, labor-intensive honey process that maximizes sweetness.
What Is Salvadoran Specialty Coffee? Flavor & Roast Guide
Salvadoran coffee offers balanced acidity, mild bitterness, and sweetness. Best brewed as medium to dark roast, with SHB grade beans scoring high for clarity.
Tanzanian Coffee Guide: Flavor, Regions & Roast Profile
Explore Tanzanian coffee’s bright acidity, floral notes, and best roast style. Learn why Chagga AA and washed beans from Kilimanjaro stand out.
Guatemalan Specialty Coffee Guide: Antigua Flavors & Origins
Discover the rich, spicy, and smoky flavors of Guatemalan coffee, especially Antigua’s classic profile with tobacco notes and bright acidity.
Guatemala’s 8 Specialty Coffee Regions Explained
Discover Guatemala’s eight unique coffee-growing regions, each with distinct climates, soils, and flavor profiles.
Tarruzo Coffee from Costa Rica’s San Román Mill
Explore the washed SHB coffee from Costa Rica’s Tarrazú region, processed at San Román Mill with fruity, caramel, and spice notes.
Colombian Coffee: Flavor, Regions, and Planting Facts
Discover Colombia’s coffee profile, major growing regions, key Arabica varieties, and how washing and altitude shape its flavor. All key facts inside.
Salvadoran Pacamara Coffee from Finca Ataisi
Discover Finca Ataisi’s SHG Pacamara from El Salvador, featuring bold acidity, complex fruit, and creamy chocolate notes.
Costa Rica’s Shumawa Estate & Villa Sarchi Coffee Beans
Explore Costa Rica’s Shumawa Estate in the West Valley, growing high-altitude Villa Sarchi beans with bright acidity and complex fruit notes.
Guatemalan SL28 Natural Process Coffee from Guava Plain Estate
Explore the winey natural SL28 from Guatemala’s New Oriente region, grown at 1675m by Mr. Benjamin Donado at Guava Plain Estate.
Costa Rica Tarrazú Coffee Region and San Román Mill
Learn about Costa Rica’s Tarrazú region, its microclimates, and San Román mill, home to high-quality beans with berry, caramel, and spice notes.
Guatemala Antigua Coffee’s Unique Tobacco Flavor
Discover why Antigua coffee from Guatemala has a distinctive smoky taste, its volcanic terroir, and how farmers preserve its bold character.
Supremo Coffee from Colombia’s AF Farallones Estate
Learn about the Supremo-grade Caturra from Colombia’s AF Farallones estate at 1500–1800m, known for its sweet, balanced profile with cocoa hints.
Shakisso Coffee: Ethiopia’s Hidden Gem in Sidamo
Explore Shakisso, a unique micro-region in Ethiopia’s Sidamo zone known for bright, citrusy washed coffees with floral and caramel notes.
Costa Rica Tarrazú Washed Caturra & Catuai Coffee Beans
Explore Costa Rica’s Tarrazú region washed Caturra and Catuai beans, grown 1200–2000m at Beneficio Palmichal, known for bright acidity and clean profiles.
What Makes Honduran Coffee Unique? Specialty Guide
Honduras produces high-acidity arabica beans grown at 1,000–2,000m. Learn about its flavor profile, elevation grades, and export markets.
Guatemala Huehuetenango Coffee Region Guide
Explore Guatemala’s Huehuetenango coffee region, its key farms, varieties like Catuaí and Bourbon, and why it produces bright, aromatic SHB beans.
Harar Coffee: Flavor, Profile & What Makes It Unique
Explore Ethiopia’s ancient Harar coffee, grown at 1600–2400m with bold fruit, spice and leather notes. Learn why its wild natural process defines ‘Harar flavor.’