Coffee Bean
Latest articles, industry insights and brewing guides
What Is Washed Coffee Processing?
Washed coffee, or wet processing, delivers bright acidity and clean flavors by removing fruit before drying. Learn how it works and why it matters.
How Coffee Beans Are Graded by Size and Altitude
Learn how specialty coffee beans are graded by mesh size and elevation, from Kenyan AA+ to Brazilian Type 2, with key numbers and country standards.
How the Natural (Dry) Coffee Process Works
The dry process, or natural method, produces coffee with mild acidity and soft bitterness. Here’s how it works, where it’s used, and its tradeoffs.
Where Coffee Beans Are Grown Around the World
Discover the major coffee-producing regions globally, from Ethiopia and Colombia to Brazil and Hawaii, and the iconic beans each region is known for.
How Grind Size Changes With Your Brewing Method
Fine for espresso, medium for pour-over, coarse for French press — choose your coffee grind size based on how you brew it.
Flat, Round, and Giant: Types of Coffee Beans Explained
Learn the differences between flat, peaberry, and elephant beans — including what causes them and how they affect your cup.
What to Look for When Buying Green Coffee Beans
Learn how to assess green coffee quality by inspecting bean size, color, processing details, and drying methods before purchasing.
Ethiopian Harar Coffee: Flavor, Processing & Roast Guide
Discover the wild, fruity, and low-caffeine profile of Ethiopian Harar coffee, its unique processing, and why it’s one of the most distinctive beans in the world.
Guatemala Antigua Huafeng Coffee Beans Explained
Explore the full profile of Guatemala Antigua Huafeng: its history, unique processing, and why it’s prized for floral, smoky, and chocolatey complexity.
Kenya AA Washed Coffee Beans Reviewed
Explore the bright acidity and fruity profile of Kenya AA washed coffee, a medium-dark roast with balanced sweetness and clean fruit flavors.
Why Are Your Coffee Beans Oily? Here’s What It Means
Oily coffee beans aren’t always stale — it depends on roast level. Learn why dark and light roasts act differently and when oil signals freshness or spoilage.
Saxi Shakise: Sulawesi's 94.5-Point Specialty Coffee
This 94.5-point Typica from Indonesia’s Mamasa regency offers vibrant fruit-spice notes and diverse profiles, grown at 1500–2200m.
Sumatra Super Diamond Coffee: What Makes It Rare?
Discover the rare Sumatra Jumbora coffee grown at 1300–1500m in North Sumatra, known for its cocoa, caramel, and nutty profile with bright acidity.
Sulawesi Toarco Kalossi Toraja Coffee Beans Explained
Learn about Sulawesi Toarco Kalossi Toraja coffee: its origins, flavor, processing, and why Japanese experts love its smooth, whisky-like sweetness.
How to Handpick Defects in Green Coffee Beans
Learn the step-by-step method for identifying and removing defective green coffee beans to improve cup quality and consistency.
How Specialty Green Coffee Beans Are Graded and Classified
Learn how specialty green coffee beans are graded into five levels based on defects, cup quality, size consistency, and moisture.
Kenya Coffee Origins: What Makes It Special?
Explore Kenya’s role in global coffee with its high-altitude farms, legendary SL varieties, and signature bright acidity. Learn what sets Kenyan coffee apart.
Colombian Narino Taminango Coffee Beans Review
Explore the Colombian Narino Taminango coffee: medium body, soft acidity, and elegant aromas from high-altitude smallholder farms.
San Carlos Estate Coffee Beans from El Salvador
San Carlos Estate in El Salvador produces COE-winning SHB coffee at 1550m altitude, known for its sweet, complex profile.
Dominican Barahona Peaberry Coffee Beans
Explore the rare Peaberry coffee from the Dominican Republic’s Barahona estate, known for its intense sweetness and limited annual supply.