Coffee Bean
Latest articles, industry insights and brewing guides
How Coffee Beans Are Born: From Seed to Harvest
Discover how long it takes for coffee trees to bear fruit, what conditions they need, and how many beans one tree actually produces.
What Is the Trabocca Red Cherry Project in Coffee?
Learn about Trabocca’s ORC program—how Ethiopian smallholders select 100% red cherries for high-scoring washed, natural, and experimental coffees.
The History of Coffee in Taiwan
Explore Taiwan’s 300-year coffee journey, from Dutch-era imports to postwar revival, with a focus on high-altitude regions like Alishan and Gukeng.
A Brief History of Coffee in Hainan, China
Explore how coffee took root in Hainan, from early 20th-century plantations to today’s signature beans like Fushan and Gusha Coffee.
Rwandan Washed Bourbon Coffee: Flavor & Facts
Rwandan Bourbon coffee offers bright acidity, fruity sweetness, and herbal notes. Grown at 1,200–1,800m in Butare, it’s a standout washed AA-grade single origin.
Kopi Luwak: What Makes Civet Coffee So Expensive?
Kopi Luwak, or civet coffee, is the world’s most expensive coffee, selling for up to $168 per 4 oz cup. Here’s why it costs so much.
What Is Hawaiian Kona Coffee? The Ultimate Guide
Hawaiian Kona coffee is America’s only homegrown specialty coffee. Learn why this rare, smooth, and nutty single origin commands premium prices.
Ethiopia Harar Mokha: Wild and Winey Single Origin
Explore Ethiopia’s Harar Mokha coffee: medium roast, fruity, winey, with mild acidity and hints of dark chocolate. Grown at 900–2700m in the Harar region.
Hawaii Kona Coffee: Flavor, History & Grades Explained
Discover the true taste, production, and grading system of Hawaii Kona coffee — plus where to find authentic 100% Kona beans.
The Three Original Coffee Species Explained
Learn which three coffee species dominate the market—Arabica, Robusta, and Liberica—and how they differ in flavor, growing conditions, and use.
How Coffee Producing Countries Grade Their Beans
Learn how coffee-growing nations classify beans by altitude, size, and defects—and why specialty standards are changing the game.
How to Select and Brew Specialty Coffee Beans Step by Step
Learn the 8 essential steps for selecting, roasting, storing, and brewing specialty coffee beans to get the best cup every time.
What Is Kona Coffee and Why Is It So Expensive?
Learn why Hawaiian Kona coffee costs more, how it’s grown, and what makes it unique among single-origin beans.
What Makes Nicaraguan Coffee Different From Guatemalan?
Nicaraguan coffee offers a balanced, medium-bodied cup with mild acidity and sweet chocolatey notes. Learn where it’s grown and how it compares to its neighbors.
Galápagos Islands Organic Bourbon Coffee Beans
Explore the unique profile of Galápagos-grown organic Bourbon coffee, cultivated on volcanic soil at low elevation with full organic certification.
What Is Brazilian Santos Coffee? Flavor & Facts
Brazil Santos is the country’s most famous coffee, known for its mild, nutty profile and suitability for beginners. Here’s what makes it unique.
Guatemala Antigua SHB Washed Coffee Beans Explained
Learn why Antigua SHB washed coffee from Guatemala is prized for its smooth, smoky-chocolate profile and unique volcanic terroir.
Kenya AA Kirimala Estate Coffee Beans Explained
Explore Kenya AA coffee from Kirimala Estate, known for its bold body, bright acidity, winey notes, and exceptional smoothness among African estate coffees.
Why Mocha Harar Is Ethiopia’s Most Flavorful Coffee Variety
Mocha Harar, grown in Ethiopia’s high-altitude regions, is known for its wine-like acidity, bold body, and wild fermentation character. Here’s what makes it stand out.
What Are the Real Coffee Species Behind Your Beans?
Explore the true origins of your coffee: learn how many species exist, which ones dominate the market, and how they grow.