Coffee Bean
Latest articles, industry insights and brewing guides
Harar Coffee: Ethiopia’s Bold Natural-Processed Bean
Explore Harar, Ethiopia’s wild, fruity natural coffee with blueberry notes and deep chocolate complexity. Best roasted city to dark city.
What Is Geisha Coffee? The Origins and Varieties Explained
Learn where Geisha coffee comes from, why it’s so rare, and how it’s grown and graded around the world—from Panama to Ethiopia.
2011 Saint Helena Sandy Bay Estate Coffee Beans
Discover the rare 2011 vintage from Saint Helena’s Sandy Bay Estate, grown at over 1000m with a unique Yemen-descended Green-Tipped Bourbon variety.
Colombian Supremo Coffee Beans from Premium Farms
Explore high-quality Colombian washed Arabica beans from the AF Farm in Antioquia, grown at 1500–1800m with sweet, cocoa-like profiles.
Washed vs Natural Yirgacheffe: G2 vs G3 Process Comparison
A side-by-side look at washed Yirgacheffe G2 and natural G3 beans, with tasting notes and a 90.2-point review score.
What Is Wild Coffee and Why Is It So Rare?
Explore the world’s rarest and most sought-after specialty coffees, including Jamaican Blue Mountain and Kopi Luwak, with facts on production, price, and flavor.
What Is Catuai Coffee? The Wind-Resistant Hybrid Bean
Catuai is a wind-resistant coffee hybrid bred from Caturra and Mundo Novo. It’s compact, hardy, and produces red or yellow fruit — but flavor varies.
What Makes Rwandan Coffee Specialty Grade?
Rwandan coffee is known for its vibrant acidity, full body, and complex fruitiness—here’s what makes its washed Arabica beans truly specialty.
What’s Inside a Coffee Bean? The Whole Story
Explore the species, origins, roast levels, and brewing methods that shape your coffee’s flavor — all based on hard facts.
How to Check Coffee Bean Freshness by Cutting and Chewing
Learn to assess coffee bean freshness, roast level, and uniformity by using simple methods like pinching, cutting, and chewing your beans.
Guatemala’s 8 Coffee Regions and Their Unique Flavor Profiles
Explore the distinct cup characteristics of Guatemala’s eight coffee-growing regions, from volcanic Antigua to rainy San Marcos.
What Is Pacamara Coffee? Flavor, Origin & Brewing Guide
Pacamara is a large-bean Salvadoran coffee variety known for floral sweetness and balanced acidity when grown at high elevations.
Yirgacheffe vs Harrar: Two Distinct Ethiopian Coffee Profiles
Explore how Yirgacheffe and Harrar, both from Ethiopia, offer vastly different cup profiles due to climate and processing—bright and citrusy vs earthy and bold.
Yirgacheffe vs Harrar: Ethiopia’s Two Iconic Coffee Origins
Discover how Yirgacheffe and Harrar—both Ethiopian—differ sharply in flavor due to climate and processing, with Yirgacheffe bright and floral, Harrar deep and earthy.
Do Coffee Beans Really Have Male and Female Types?
Coffee doesn't have sexes, but 'male' and 'female' beans are real marketing terms. Here's what peaberry beans really are and why they're special.
What Is Washed Royal Robusta Coffee?
India’s Kaapi Royal Robusta is a rare, high-end washed robusta with tea-like sweetness, priced higher than many arabicas.
Sulawesi Coffee: Indonesia’s Elegant Island Bean
Sulawesi coffee offers herbal, earthy complexity with smooth body, produced via semi-washed processing on Indonesia’s K-shaped island.
Brazil Coffee Beans: The World’s Most Produced Arabica
Brazil grows more coffee than any other country. Its beans are known for smooth, sweet profiles and are widely used in espresso blends.
Sumatran Coffee and Its Decaf Version Explained
Discover the bold, earthy flavors of Sumatran coffee and how its decaf counterpart retains its signature profile. Learn about its origin, processing, and food pairings.
Bali Single-Origin Coffee: Flavor Profile & Processing
Explore Bali’s first single-origin coffee from Starbucks, a washed-process Arabica with herbal and dark chocolate notes. Learn what makes it unique.