Coffee Knowledge
Latest articles, industry insights and brewing guides
Beyond Yirgacheffe: Ethiopia’s Lesser-Known Coffee Regions
Explore Ethiopia’s overlooked coffee zones like Teppi, Bebeka, Gimbi, and Illubabor—each with unique profiles, altitudes, and roles in global blends.
Ethiopia's Gimbi Coffee Region: What to Know
Gimbi is Ethiopia’s largest coffee-producing zone, known for high-volume natural-processed beans. Learn about its role, flavors, and potential.
Limmu Coffee Region in Ethiopia: What Makes It Special?
Limmu, south of Ethiopia’s capital, grows high-quality washed and semi-washed coffees at lower altitudes, offering bright citrus and spice notes.
Harar Coffee: Ethiopia’s High-Altitude Natural Gem
Explore Ethiopia’s Harar region, one of the highest-altitude coffee-growing areas (1,600–2,400m), famed for its distinctive natural process and ancient coffee heritage.
What Makes Yirgacheffe Coffee So Distinctive?
Learn why Yirgacheffe coffee has a unique floral, citrusy profile, where it’s grown, and how it became Ethiopia’s most famous coffee region.
Ethiopia Sidamo Coffee: What Makes This Region Special?
Explore Ethiopia’s Sidamo region, a top specialty coffee zone known for its diverse processing methods and vibrant fruit-forward flavors.
Ethiopia’s Four Coffee Cultivation Systems Explained
Learn how Ethiopia grows over 90% of its coffee using wild, semi-wild, home-garden, and plantation systems—with key ratios and production facts.
Ethiopia’s Four Main Coffee Cultivation Systems
Ethiopia grows coffee under four traditional systems—forest, semi-forest, garden, and plantation—each shaping unique flavor profiles and farming methods.
Why Ethiopian Coffee Looks Deceptive But Tastes Exceptional
Ethiopian coffee from the southwest looks less impressive than from the northwest—but tastes far better, backed by scientific research.
Ethiopian Coffee Bean Grades Explained
Ethiopian coffee is graded from Grade 1 to 5. Washed beans top at Grade 2, while naturals fall under Grades 3 to 5. Here’s what each means.
Ethiopia’s Coffee Yield Rises Steadily After Years of Struggle
Ethiopia’s coffee yield has climbed from 500–600 kg/ha to 800–1,200 kg/ha in a decade. New high-yield, high-quality hybrids may push it further.
How a Grad Student Built a Coffee Chain in China
At 23, Zheng Qibin opened three campus-focused coffee shops in Guangzhou and Foshan with his team, starting with a bar and a business plan competition win.
Best Milk Products to Pair with Coffee
From whole milk to water buffalo milk, discover which dairy—or non-dairy—options best complement your coffee’s flavor and texture.
Lincang Builds Full Specialty Coffee Value Chain
Yunnan’s Lincang is developing a complete specialty coffee supply chain, from eco-friendly farms to high-quality roasted beans.
How GAW Coffee Blends British Style with Smart Wi-Fi
GAW Coffee in Beijing’s Indigo Mall partners with D-Link to offer a customised Wi-Fi experience, combining British afternoon tea culture with modern café tech.
How Comparable Coffee Gained Market Recognition
Comparable Coffee blends Arabica and Robusta beans in a signature ratio, paired with chocolate powder for a unique espresso experience.
How to Brew Coffee: Methods, Ratios, and Equipment Explained
From instant to espresso, learn the essential coffee brewing methods, ideal ratios, equipment choices, and what really affects taste.
How Ten Hours Makes One Cup of Black Coffee
A Guangzhou specialty roaster shows how ice drip brewing turns single-origin beans into smooth, complex black coffee over a 10-hour process.
9 Common Coffee Myths Debunked
Find out whether coffee causes weight gain, sleep loss, or health risks — and get the science-backed answers.
How Far Is China From Becoming a Coffee Consumption Giant?
China’s per capita coffee consumption is just 5 cups yearly, but regions like Hainan’s Fushan show potential with over 200 cups. Can it catch up?