Coffee Bean
Latest articles, industry insights and brewing guides
Rwandan Coffee: What Makes It Special?
Rwandan washed Arabica coffee beans deliver clean, bright flavors with notes of citrus, berries, and chocolate. Learn why this small African nation produces such high-quality beans.
Madagascar’s Emerging Specialty Coffee Scene
Madagascar is shifting from Robusta dominance toward high-quality Arabica. Learn how 2,000 hectares of Robusta and 5,000 of Arabica are planned to elevate its coffee potential.
What Makes Kenyan Coffee So Special?
Kenya produces some of the world’s most vibrant coffees, famed for balanced acidity, rich fruitiness, and complex aromatics.
Ivory Coast Coffee: Africa’s Top Robusta Producer
Ivory Coast ranks as Africa’s largest robusta exporter and the world’s fifth-largest coffee producer, yielding 4.4 million bags yearly despite low specialty reputation.
Ethiopian Coffee: Origins, Varieties, and Flavour Guide
Explore Ethiopia’s role as the birthplace of coffee, its wild-growing varieties, and the unique regional flavours that define its world-renowned beans.
Cameroon Coffee: Deep Roast Specialty & Robusta
Cameroon grows high-quality Arabica similar to South America, especially from Bamileke and Bamoun regions. Its best beans suit espresso and dark roast profiles.
Burundi Coffee: Fragrant and Smooth from a Troubled Region
Burundi grows aromatic, high-acid arabica almost exclusively on small farms, many near Rwanda’s conflict zones. Most beans ship to the US, Germany, Japan.
Angola’s Coffee Legacy: Once Africa’s Top Robusta Producer
In the 1970s, Angola exported 3.5 million bags of coffee annually—98% robusta, some of Africa’s best. By 1990, production collapsed to just 200,000 bags.
The Forgotten Coffee Origins of Suriname
Suriname was South America’s first coffee-growing nation, introduced by Dutch settlers in the 1700s—but today its output is negligible.
Venezuelan Coffee: What Makes It Different from Other Americas Beans?
Venezuela’s best estate-grown coffees come from regions like Táchira and Mérida, offering mild, low-acid profiles distinct from typical Latin American beans.
Galápagos Islands Coffee: A Natural Specialty Bean
Discover the chemical-free, high-altitude Arabica Bourbon coffee grown on Ecuador’s Galápagos Islands, a unique terroir with pure water and strict farming rules.
Peru Coffee: Balanced & Ideal for Blending
Peru grows high-quality, balanced coffee mostly by smallholders—98% grown in forest regions—with profiles great for blending.
What’s Actually Inside Coffee Beans? A Breakdown of Key Components
Learn what makes up coffee beans — caffeine, fats, acids, sugars, and more — and how each component shapes flavor, aroma, and effects.
Colombian Coffee: What Makes It Special?
Learn why Colombia is the world’s second-largest producer of high-quality Arabica, famed for its balanced washed beans and year-round harvest.
Brazil Coffee Beans: Low-Acid, Medium-Roast Profiles
Brazil produces 30% of the world’s coffee with low-acid, nutty, and chocolatey beans ideal for espresso and filter brewing.
Bolivia’s Coffee History: From Hedges to Export
Learn how Bolivia’s coffee industry began as ornamental hedges and grew after Brazil’s 1957 frost, now producing washed Arabica at low altitudes.
Puerto Rican Coffee: From Colonization to Specialty Revival
Puerto Rico’s rare Yauco Selecto coffee ranked 6th globally in exports in 1896. Learn how this island’s high-elevation beans are regaining prestige today.
Nicaraguan Coffee Beans: Flavor, History & Regions
Discover why Nicaraguan coffee is mild, aromatic, and well-balanced. Learn how political history shaped its production and where the best beans are grown.
Mexico’s Specialty Coffee: Smooth, Aromatic, and Underappreciated
Mexico ranks fourth globally in coffee production, yielding smooth, aromatic beans mostly from smallholder farms. Discover its key regions and varieties.
Martinique: The Forgotten Birthplace of American Coffee
The first coffee tree in the Western Hemisphere was planted in Martinique in 1726. Learn how one naval officer sparked a coffee industry that once thrived—and why it faded.