Coffee Bean
Latest articles, industry insights and brewing guides
Genetic Mutation Coffee Varieties Explained
Explore rare coffee mutations like SL28, Geisha, and Yellow Bourbon — their origins, flavors, and why they matter in specialty coffee.
Celebes Tongkonan: Indonesia’s Rare Specialty Coffee Bean
Celebes Tongkonan is an ultra-rare Indonesian coffee from Toraja, Sulawesi, produced in limited quantities and prized for its floral, fruity complexity.
What Is Catuai Coffee? The Hybrid Bean Explained
Catuai is a disease-resistant hybrid of Caturra and Mundo Novo. It grows low to the ground with firm berries, mostly red or yellow — red tends to cup cleaner.
What Does Rwandan Coffee Taste Like? Flavor Profile Explained
Rwandan coffee offers a soft, rich cup with grassy, tropical, and fruity notes. Learn what defines its unique washed-Arabica profile.
Why Italians Choose illy Coffee Beans
Since 1933, illy has been Italy’s top espresso brand, holding 7.5% commercial and 30.3% home market share.
How Kopi Luwak Coffee Is Made and Why It Tastes Different
Learn how civet coffee is produced, why it’s so expensive, and what makes its flavor unique—from digestion to drying.
How to Choose the Best Coffee Beans
Learn what makes great coffee beans: freshness, purity, and proper storage. Discover expert tips for selecting high-quality single-origin beans.
What Makes Papua New Guinea Coffee Specialty Grade?
Papua New Guinea produces high-quality washed Arabica beans with bright acidity, full body, and fruity sweetness, grown at 1300–1800m in volcanic soils.
What Is Elephant Bean Coffee? Maragogype Explained
Learn what makes Maragogype, or elephant beans, unique — from their unusually large size to their mild flavor profile and key growing regions.
What Makes Hawaiian Kona Coffee So Special?
Hawaiian Kona coffee boasts bright acidity, balanced sweetness, and a smooth profile thanks to volcanic soil and careful cultivation on Hawaii’s Big Island.
Kopi Luwak vs Elephant Dung Coffee: What’s the Real Difference?
Kopi Luwak (cat poop coffee) and elephant dung coffee differ in sourcing, processing, and quality control. Here’s how the two ‘animal-processed’ coffees truly compare.
Top African Coffee Bean Origins Every Specialty Roaster Should Know
Explore six top African coffee-producing nations, from Kenya’s bright AA beans to Ethiopia’s floral Yirgacheffe, with flavor profiles and key facts.
How Coffee Beans Are Graded by Country
Coffee grading varies by country—learn how size, defects, altitude, and processing define quality in Brazil, Ethiopia, Colombia, and beyond.
Do Coffee Beans Really Have Male and Female Types?
Coffee beans don’t have sexes—but some are round 'peaberries' instead of flat. Learn why, how they form, and if they taste different.
How to Store Coffee Beans: 5 Essential Tips
Keep your coffee fresh longer with these 5 key storage tips—covering freshness, packaging, light, time limits, and why not to freeze beans.
How Specialty Coffee Beans Are Processed
Learn how coffee cherries become your favorite beans via dry, washed, or honey processing — each method shapes flavor differently.
Flavor Profiles of Guatemala’s Eight Coffee Regions
Explore the unique flavor profiles of coffee from Guatemala’s eight key regions, from Acatenango’s bright acidity to San Marcos’ floral sweetness.
Why Do Coffee Roasters Blend Beans? The Purpose of Blending
Blending coffee aims to balance flavors, ensure year-round consistency, and manage costs. Most Italian-style espressos rely on blends for stability and complexity.
Peaberry vs Flat Bean: What’s the Real Difference?
Peaberry coffee beans are rare, round, and often pricier—but do they taste better? Here’s what science and roasters say.
How Chlorogenic Acid in Coffee Affects Obesity and Insulin
Research shows green coffee compound chlorogenic acid reduces liver fat and insulin resistance in mice fed high-fat diets over 15 weeks.