Coffee Bean
Latest articles, industry insights and brewing guides
Colombia HEIGHT PREMIUM ESMERALDA: Roast & Brew Notes
A 2011 roast of Colombia HEIGHT PREMIUM ESMERALDA shows how uneven bean size affects roast and flavor, best brewed after resting.
How to Brew Jamaica Blue Mountain Coffee at Home
Jamaica Blue Mountain coffee can be brewed using any standard filter method. Focus on grind size and technique, not fancy equipment.
How to Brew Costa Rica Rainforest Alliance Coffee at Home
Using a friend’s Rainforest Alliance-certified Costa coffee, we brewed it through a La Marzocco E61 and found it smooth, sweet, and well-balanced for its medium roast.
Tanzania Coffee Beans: What You Should Know
Learn where Tanzania coffee comes from, how it’s graded, and what flavors to expect from its key growing regions.
Yemen Mocha Coffee: Origins and Flavor Profile
Learn how Yemen’s historic Mocha coffee got its name, what makes Mattari and Sanani distinct, and why it’s still prized today.
Dominican Republic Coffee Origins Explained
Learn which Dominican coffee regions matter most and how their washed highland beans compare to Haitian and Jamaican profiles.
What Is Jamaica Blue Mountain Coffee?
Learn what makes Jamaica Blue Mountain coffee rare, expensive, and uniquely balanced — and what 'Blue Mountain' really means on a coffee label.
What Makes Brazilian Coffee Special?
Brazil grows 30–35% of the world’s coffee but few beans qualify as 'specialty'. Here's what sets its most notable types apart.
Venezuelan Coffee Beans: Low Acid, Sweet & Smooth
Venezuela produces little coffee, mostly for domestic use. Its beans are low in acidity and taste sweet and deep, resembling Caribbean coffees more than Colombian ones.
Colombian Coffee Origins: What Makes It Special?
Colombia is the world’s second-largest coffee producer, known for high-altitude washed beans with balanced flavor and mild acidity.
What’s Inside Coffee Beans? The Science of Specialty Coffee Composition
Learn the key chemical components in coffee beans — from volatile aromatics to caffeine and acids — and how they shape flavor and roast profiles.
Flat, Peaberry, and Elephant Beans: What’s the Difference?
Learn what makes flat, peaberry, and elephant coffee beans unique—from shape to processing—and whether size or shape really affects flavor.
What Makes Hawaiian Kona Coffee So Special?
Discover why Hawaiian Kona coffee stands out: sweet flavor, wine-like acidity, and limited production make it rare and highly sought-after.
Why Kenyan Coffee Beans Taste So Fruity
Kenya’s high-altitude SL28 and SL34 beans yield bright, juicy coffees with blackberry, grapefruit, and wine-like acidity—ideal for summer iced brews.
Brazil Coffee: The World’s Largest Coffee Producer
Brazil produces over 2 million tonnes of coffee annually, making it the world’s top exporter. Discover why Brazilian beans are so widely used.
Irish Coffee: A Romantic Drink with a True Love Story
Learn how a Dublin bartender invented Irish Coffee for an air stewardess, blending whiskey and coffee in a legendary 1940s love story.
The Best Coffee Beans from Indonesia: Java Edition
Explore Indonesia’s most iconic coffees including Mandheling, Kalossi, Java beans, and Flores AP. Discover which regional varieties deliver the boldest profiles.
How to Freeze-Store Arabica Coffee Seeds Long-Term
French researchers developed a four-step freezing method to preserve fragile Arabica coffee seeds in liquid nitrogen, enabling long-term seed banking.
Six Famous Ethiopian Coffee Beans You Should Know
Explore Ethiopia’s six renowned coffee origins — from washed Yirgacheffe to highland Harar — with details on elevation, processing, flavor, and annual output.
Coffee Bean Profiles by Country: Key Origins Explained
Explore the key traits of specialty coffee beans from Brazil, Colombia, Jamaica, Indonesia, Vietnam and more. Learn origin profiles, processing styles and flavor benchmarks.