Coffee Bean
Latest articles, industry insights and brewing guides
Cuba’s Maragogype Elephant Bean: What Makes It Special?
Discover the giant Maragogype coffee bean from Cuba, its origins, size, and what sets it apart from other specialty coffee varieties.
Nicaragua Caturra COE-Winning Coffee Beans from Finca E1 Suyatal
Explore the profile of COE-winning Caturra beans from Nicaragua’s Finca E1 Suyatal, grown over 1400m and processed with washed and sun-dried methods.
What Defines Specialty Coffee Grade by SCAA Standards
Learn the exact SCAA rules for specialty-grade green coffee: defect counts, color range, quaker limits, and cup quality criteria.
How to Grind Coffee Beans for the Best Brew
Learn the right grind size for your brew method and why grinding just before brewing ensures the best coffee flavor.
Four Standards for High-Quality Specialty Coffee Beans
Learn the four essential criteria that define a good specialty coffee bean — from selection to freshness — and why they matter.
How to Identify Specialty Coffee Beans by Size, Altitude & Process
Learn how washed vs. natural processing, bean shape, screen size, and growing altitude affect coffee flavor and quality.
How to Choose Coffee Beans for Better Flavor
Find out how freshness, appearance, and roast quality affect your coffee’s flavor — and learn what to look for before you buy.
How Coffee Growing Regions Shape Flavor
Learn how altitude, climate and origin shape coffee’s unique taste—from Ethiopia’s berries to Jamaica’s chocolatey notes.
How to Choose Fresh, Nutritious Specialty Coffee Beans
Learn how to pick fresh, high-quality coffee beans by checking freshness, aroma, and purity with simple sensory tests.
Nekisse Coffee Beans: Ethiopia Sidamo Natural Review
Nekisse is a 96-point Ethiopian Sidamo natural processed coffee from Ninety Plus, known for complex fruit, spice, and evolving flavors.
Colombian Coffee: Origins, Regions and Flavour Profile
Explore Colombia’s celebrated coffee tradition, from its high-altitude farms to balanced flavours of chocolate, nut, and citrus.
Ethiopian Coffee: Production, Export & Specialty Origins
Learn how Ethiopia grows, processes, and exports some of the world’s best specialty Arabica coffee, including top regions and processing methods.
4 Ways Ethiopian Coffee Is Grown and Produced
Learn how 95% of Ethiopia’s specialty coffee is grown—forest, semi-forest, garden, and plantation systems—and how each affects quality.
What Makes Specialty Coffee Different from Commodity Coffee?
Learn why specialty coffee tastes better: from handpicked red cherries to zero-defect beans, every step ensures superior quality.
How Charcoal-Roasted Coffee Beans Are Roasted
Charcoal-roasted coffee originated in Japan and is made using wood charcoal. Learn how this method affects flavor and moisture.
South American, Asian & African Coffee Origins Explained
Explore the key coffee-growing regions from South America to Africa, with detailed flavor profiles for each origin and classic examples.
Colombia’s Specialty Coffee Regions Explained
Learn how Colombia’s six key coffee-growing regions produce distinct flavor profiles based on elevation, climate, and processing.
What Is a Peaberry Coffee Bean and Is It Better?
Peaberry coffee beans occur in 1–5% of coffee cherries. They’re often prized for their unique shape, but taste varies by origin and roast.
Ethiopian Sidamo Lion King Natural Process Coffee Beans
Explore Ethiopia’s Sidamo region’s Lion King natural coffee: G1 grade, 1800–2000m altitude, floral and fruity notes with honey sweetness.
El Salvador Ataisi Micro-Lot Washed Pacamara Beans
Explore the vibrant profile of Finca Ataisi’s SHG Pacamara from El Salvador: nutty, fruity, and creamy with bright acidity.