Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Panama Eleta Estate SHB Catuai Coffee Review
Learn why Eleta Estate’s SHB Catuai from Panama’s highlands delivers complex fruit, caramel, and floral notes with a creamy, balanced cup.
Peru Coffee Growing Regions & Flavor Profile Guide
Discover Peru’s top coffee-growing regions, farming practices, and flavor traits for single-origin sourcing. Includes market trends and roast advice.
Panama SHB Caturra from Hacienda Eleta: Flavour & Facts
This Panamanian SHB Caturra from Hacienda Eleta offers creamy bread, almond kernel sweetness, and rounded acidity at 1600m altitude.
Royal Coffee from Tarrazú, Costa Rica's Premier Coffee Region
Learn about Costa Rica’s historic Tarrazú region, home to the San Román mill’s Royal coffee, known for its berry, caramel, and spice notes.
Nicaragua Coffee Origins and Flavor Profile
Discover where Nicaragua’s best coffee comes from, what makes it unique, and why it’s suited for dark roasts and espresso.
Fresh-Roasted Costa Rican Royal Coffee from San Ramon
This medium-dark roasted, washed Costa Rican coffee from the Tarrazú region offers berry, caramel, and spice notes at 1700m altitude.
El Salvador Bourbon Coffee from Himalaya Estate
Explore the unique washed and sun-dried process behind this El Salvador Bourbon from Santa Ana’s Himalaya Estate, with notes of red plum and wine-like acidity.
El Salvador Finca Himalaya Semi-Watural Red Bourbon Beans
Explore the rich profile of El Salvador Finca Himalaya semi-natural Red Bourbon: plum, brown sugar, winey acidity from 1,580–1,720m in Santa Ana.
Peru Cajamarca Washed Coffee from Cooperativa SOL Y COOP
A washed Peruvian coffee from Cajamarca, grown at 1800–2000m with notes of nuts, caramel, and cream. Produced by Cooperativa SOL Y COOP.
Washed Caturra Coffee from Casa Ruiz in Panama’s Boquete
This washed SHB Caturra from Panama’s Boquete region offers citrusy acidity, floral notes, and a clean, bright cup profile at 1400m altitude.
Kopi Luwak: Indonesia’s Famous Civet Coffee Explained
Learn how kopi luwak, or civet coffee, is made in Indonesia, why it tastes unique, and why production is now limited.
Yellow Bourbon from Huila’s Diamond Estate: A Four-Wash Process Coffee
This Yellow Bourbon from Colombia’s Huila region features a four-stage washed process, offering notes of hazelnut, pistachio, caramel, and creamy mouthfeel.
Cuban Crystal Mountain Coffee: Flavor, Origin, and Brewing Guide
Discover Cuban Crystal Mountain coffee’s rare profile, how it’s grown, and why it’s as prized as Jamaica Blue Mountain. Includes brewing tips.
Guatemalan Natural SL28 from Fanjuzhong Plain Estate
A rare Guatemalan SL28 lot features winey natural processing from the remote Nuevo Oriente region, offering tropical fruit and spice notes.
Guatemala SL28 Natural Process from Plan del Guayabo Estate
A Guatemalan SL28 grown at 1675m in the New Oriente region shows winey, pineapple, and apricot notes via winey natural processing.
Nicaragua Honey Process Red Bourbon from Jaime Molina Estate
Learn how honey-processed Red Bourbon from Nicaragua’s Jaime Molina Estate delivers chocolate, red fruit, and juicy sweetness at 1400–1450m altitude.
Nicaragua Honey Process Red Bourbon Single Origin
A detailed look at Nicaragua’s La Sabana region honey process Red Bourbon, grown at 1400–1450m with chocolate and red fruit notes.
Panama's Finca La Valentina Washed Geisha Aristar
This Panamanian Geisha from Finca La Valentina offers refined citrus acidity and floral complexity, grown at 1500–1675m in volcanic soil.
Brazilian Bourbon Coffee Beans: What to Expect
Learn what makes medium-roast Brazilian Bourbon and Catuai beans unique, from their processing to their signature nutty-chocolate flavors.
Costa Rica Natural Villa Sarchi from Western Valley’s Shumawa Estate
This natural-processed Villa Sarchi from Costa Rica’s Western Valley offers bright citrus, grape notes, and high complexity from 1,700m elevation.