Coffee Knowledge
Latest articles, industry insights and brewing guides
What Is Salvadoran Pacamara Coffee?
Discover Salvadoran Pacamara coffee: mild, well-balanced, and grown at high altitudes near Guatemala. Learn its flavor, origin, and brewing tips.
What You Didn’t Know About Specialty Robusta Coffee Beans
Learn why high-quality Robusta beans are making waves in specialty coffee, with cleaner flavors and greater crema potential than ever before.
Peru’s Organic Coffee: Balanced, Mild, and Ideal for Blends
Discover Peru’s organic coffee: balanced acidity, smooth body, and ideal for blends. Grown in shade, mostly in Chanchamayo and Cusco regions.
Nicaraguan Coffee Beans: Balanced & Aromatic Single Origins
Discover the balanced, aromatic profile of Nicaraguan coffee: medium acidity, wine-like finish, and notes of chocolate and fruit. Grown in volcanic highlands.
10 Key Traits of Specialty Coffee Beans
Discover the 10 essential criteria that define high-quality specialty coffee beans, from varietal to moisture content.
What Is Liberica Coffee? The Story Behind Hainan’s Rare Bean
Liberica coffee, grown in Hainan, is a tall tree species with unique physical traits. Learn what sets it apart from Arabica and Robusta.
What Is Cuban Coffee? The Story of Crystal Mountain Beans
Discover the unique profile of Cuban Crystal Mountain coffee: large beans, clean taste, subtle smoke, and why it’s so rare outside the island.
What Is Maui Mokka Coffee? Rare Hawaiian Variety Explained
Learn about Maui Mokka, a rare coffee variety from Hawaii with small beans, low yield, and distinctive flavor. Grown in low elevations, it remains bold.
Congolese Kivu 4 Washed Coffee: Flavor & Roast Guide
Kivu 4 from the Democratic Republic of Congo is a washed coffee best roasted medium or dark. Expect bright Kenyan-like acidity or deeper Mandheling tones.
What Makes Rwandan Coffee Special?
Rwandan coffee is a high-quality washed Arabica with soft body, fruity acidity, and a bold profile. Best enjoyed dark roasted.
What You Need to Know About Specialty Coffee Beans
Learn the essentials of coffee beans: species, roast levels, brewing methods, and freshness — all key to great specialty coffee.
Why Royal Washed Robusta Is Gaining Respect in Specialty Coffee
India’s washed Royal Robusta, also known as Kaapi Royal, is now a high-end single origin rivaling some Arabicas in price and quality.
What Is Sulawesi Coffee? Indonesia’s Floral-Earthy Bean
Sulawesi coffee offers herbal, earthy complexity with a silky body. Grown on Sulawesi Island using semi-washed processing, it’s a refined Indonesian single origin.
Sumatran Coffee and Decaf Sumatran Explained
Learn what gives Sumatran coffee its earthy depth, how it’s processed, and why its decaf version appeals to late-night snackers.
What Makes a High-Quality Green Coffee Bean?
Discover the key traits of premium green coffee beans: uniform size, even color, and freedom from defects. Learn how to spot flaws that ruin roast consistency.
How Long Does It Take to Make True Cold Drip Coffee?
Authentic cold drip coffee takes over eight hours to brew using low-temperature water, offering a sweet, smooth extraction with nuanced flavours.
Why Panama Geisha Coffee Ranks Above Jamaican Blue Mountain
Learn why Panama’s Geisha coffee surpassed Jamaica Blue Mountain and Hawaii Kona as the world’s most sought-after single-origin bean.
What Is Brazilian Bourbon Santos Coffee?
Brazilian Bourbon Santos offers low acidity, smooth mouthfeel, and subtle sweetness. Learn why this common single origin excels in espresso and everyday brewing.
A hermit in the Brazilian Santos coffee kingdom.
Origin: Brazilian grade: good granule: relatively full acidity: slight acid uniformity: stable roasting: low to deep flavor: neutral beans, low acid, smooth and round Brazil grows Arabica and Robusta coffee, but mainly Arabica coffee, mostly dried. There are about 3.97 billion coffee trees in Brazil, and the number of people engaged in coffee production is elder brother
What Is the Golden Cup Theory in Specialty Coffee?
The Golden Cup standard defines ideal coffee strength and extraction—6.18% extraction and 1.15–1.35% TDS for balanced flavor. Here’s how to apply it.