Specialty Coffee Beans
Latest articles, industry insights and brewing guides
What Makes Costa Rica Yellow Honey Coffee So Sweet?
Yellow honey processed coffee gets its sweetness from retained fruit pulp. Learn how 30% mucilage affects flavor, drying time, and processing steps.
Salvadoran Coffee Beans: Flavor & Export Facts
Discover Salvadoran coffee’s balanced flavor, peak harvest months, and why 35% of its finest beans go to Germany.
Costa Rican Coffee: Flavor, Regions & Honey Process
Discover why Costa Rican coffee is prized for its bright acidity, bold aroma, and clean profile—plus where it grows best and how it’s processed.
What Is Kopi Luwak? The World’s Most Expensive Coffee Explained
Kopi Luwak, or civet coffee, sells for $1400 per 4 oz cup. Learn why this Indonesian coffee made from civet droppings costs up to $19 per gram.
How Kopi Luwak Coffee Gets Its Legendary Flavor
Learn why civet cats only eat the ripest coffee cherries—and how that natural selection creates Kopi Luwak’s famed sweetness and smoothness.
The Story of Myanmar Coffee Beans
Discover the origins and quality of Myanmar coffee, from 19th-century British colonial plantings to today’s top-rated beans from the Shan Plateau.
Kopi Luwak: The World’s Most Expensive and Controversial Coffee
Learn why Kopi Luwak coffee costs up to $1400 per cup, how it’s made from civet cat feces, and what makes it so uniquely controversial.
Single Origin Coffee Beans and Their Origins Around the World
Explore the world’s top single origin coffee beans by country and region, from Ethiopia and Colombia to Jamaica and Indonesia.
Sidama Nekisse: The 96-Point Natural Coffee Bean
Ninety Plus’ 2010 Ethiopian Nekisse scored 96 on Coffee Review. Find out why this Sidama natural has bold fruit, winey depth, and evolving flavor over 12 days.
Guatemala’s 8 Coffee Regions and Their Flavor Profiles
Explore the distinct flavor profiles of Guatemala’s eight key coffee-growing regions, from Acatenango’s bright acidity to San Marcos’ floral sweetness.
What Is Hawaiian Kona Coffee? The Full Guide
Learn what makes Kona coffee special, where it grows, how it’s graded, and why it commands premium prices among single-origin coffees.
What Makes Ethiopian Coffee Special? A Guide to Its Origins and Flavors
Explore Ethiopia’s coffee regions, processing methods, and flavor profiles—from Yirgacheffe’s floral brightness to Harar’s wild mocha notes.
Colombia’s Coffee: What Makes It Special?
Discover why Colombian coffee ranks among the world’s best, with ideal growing conditions and a strong focus on quality.
What Is Geisha Coffee? The Origins and Varieties
Learn where Geisha coffee comes from, why it’s so rare, and how different farms around the world grow and classify this legendary coffee variety.
How to Brew Geisha Coffee Using an AeroPress
Brew Geisha coffee with 15g coffee, 160cc water at 85°C for 30 seconds using an AeroPress. Bright, balanced, and layered with floral and fruity notes.
How to Brew Geisha Coffee with a French Press
Brewing Geisha in a French press? Here’s the exact method: 30g coffee, 350ml water at 88°C, 1-minute steep, for bright acidity and rich cocoa notes.
How to Brew Geisha Coffee Using a Siphon (Vacuum Pot)
A step-by-step guide to extracting Geisha coffee with a Hario 3-cup siphon using 25g coffee, 320ml water, and a 40-second brew time.
How to Brew Geisha Coffee with V60 Pour Over
Brew a vibrant Ethiopian Geisha coffee using a V60 with 30g coffee, 300ml water at 85°C, and a 3.5 grind setting for floral, fruity complexity.
Why Panamanian Geisha Outshines Jamaican Blue Mountain
Learn why Panamanian Geisha coffee dethroned Jamaica Blue Mountain and Hawaii Kona as the world’s most sought-after specialty coffee.
Jamaica Blue Mountain Peaberry: What to Know
Learn what makes Peaberry Blue Mountain coffee rare and unique, including how often it occurs and why it tastes different.