Coffee Bean
Latest articles, industry insights and brewing guides
What Is a Coffee Peaberry and Why Does It Matter?
A peaberry is a rare, oval-shaped coffee bean that forms alone inside the cherry. Learn why it’s prized, how it forms, and what difference it really makes.
New, Past, and Old Coffee Beans: What’s the Difference?
Learn how coffee bean freshness impacts flavor, roastability, and storage, with clear definitions for new, past, and old crop beans.
How to Hand Pick Specialty Coffee Beans Like a Pro
Learn how to hand-select quality green coffee beans for even roasting and better flavor. Avoid common defects that ruin your cup.
Washed vs Natural Coffee Processing: What’s the Difference?
Learn how washed and natural coffee processing methods affect flavor, appearance, and quality — with key differences explained for specialty coffee lovers.
How Coffee Beans Are Processed: Washed vs Natural Methods
Coffee cherries become green beans through either washed or natural processing. Each method shapes flavor: washed highlights clarity, while natural adds fruitiness.
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.
The Rise of Yunnan Coffee in China
Discover how Yunnan became China’s coffee hub, from French missionaries to global buyers like Starbucks, with rising production and prices.
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.
What Makes Ethiopian Yirgacheffe Coffee Unique?
Explore the distinctive flavor, origin, and processing of Ethiopia’s Yirgacheffe coffee, including its optimal roast level and global supply dynamics.
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.
Why Non-Acidic Mandheling Coffee Is So Popular
Mandheling’s low acidity, bold bitterness, and rich sweetness make it a favorite among drinkers who prefer less sour specialty coffees.