Specialty Coffee Beans
Latest articles, industry insights and brewing guides
What Makes Sumatra Mandheling Coffee So Unique?
Discover the bold, earthy flavors of Mandheling coffee from Sumatra, including the premium PWN Golden Mandheling, known for its intense body and clean taste.
What Makes Yirgacheffe Coffee Unique and How Is It Brewed?
Learn what makes Ethiopian Yirgacheffe coffee famous for bright citrus, floral aromas, and how to brew it properly for best flavor.
What Makes Panama’s CASA RUIZ Geisha Sweet Stand Out?
CASA RUIZ’s Geisha Sweet scored 7th in BOP, with bright citrus, honey, and mango notes in a lightly roasted, semi-honey processed lot.
Panama Geisha Aristar Washed from Finca La Valentina
Finca La Valentina’s washed Geisha Aristar, grown in Panama’s Boquete region at 1500–1675m, offers bright citrus and floral notes. Learn its story and flavor.
Panamanian Boquete Coffee with 30% Geisha
A Panamanian SHB coffee blend with 30% Geisha, grown at 1600–1650m in Boquete, offering white grape, caramel, and honey notes.
What Is Indonesian Mandheling Coffee and Why Is It Unique?
Mandheling coffee comes from Indonesia’s Sumatra island, known for its thick body and herbal richness. Learn the origins, processing, and flavor differences between Lake Toba and Lake Takengon coffees.
Ethiopia Yirgacheffe Kochere Washed G2 Coffee Beans
Explore Ethiopia’s Yirgacheffe Kochere G2 washed coffee—94-point Coffee Review score, citrus, jasmine, and clean sweetness from advanced processing.
Ethiopia Yirgacheffe Dama Coop Washed G2 Coffee Beans
Learn about Ethiopia’s Yirgacheffe Dama Coop G2 washed coffee: elevation, flavor profile, producer details, and what makes it stand out.
Colombia’s Specialty Coffee: High-Yield Arabica Beans
Colombia grows high-quality Arabica with strong acidity and aromatic profiles. Most beans are washed-processed Caturra, Colombia, or Typica varieties.
Ethiopian Harar Coffee: Origins, Flavor & History
Discover Harar, Ethiopia’s legendary highland coffee with wine-like acidity and chocolate notes. Learn its ancient origins and unique flavor profile.
Ethiopian Harar Coffee: Flavor, History & Planting Facts
Discover the origins, unique flavor profile, and cultural history of Ethiopia’s legendary Harar coffee, one of the world’s oldest and most distinctive beans.
China’s Yunnan Coffee Exports Hit Record High
Yunnan farmers earn twice as much from coffee as tea. China’s coffee exports rose to 1.1 million 60kg bags by 2012, nearing 1% of global supply.
How to Roast Panamanian Coffee Beans to First Crack
To roast Panamanian coffee well, reach dense first crack and drop just before second. Avoid over-roasting past the first crack phase.
Yirgacheffe Aricha G1 Natural Process Coffee Beans
Explore the Yirgacheffe Aricha G1 natural coffee, a high-grade Ethiopian bean known for its fruity complexity and bright acidity.
Guatemala’s New Oriental Coffee: Flavor & Origin Guide
Explore the lesser-known New Oriental coffee region of Guatemala, known for balanced chocolatey profiles and wine-like notes from smallholder farms.
Nicaragua Specialty Coffee: Flavor, Origins & History
Explore Nicaragua’s unique coffee profile, from its revolutionary past to its preferred roast style and top-growing regions.
A Guide to Panamanian Specialty Coffee Origins
Learn why Panamanian coffee, especially Geisha, commands high prices and what makes its microclimates unique.
Cuban Coffee Origins, Flavor & History Explained
Learn where Cuban coffee comes from, its unique tobacco notes, and why it hasn’t become a major US or Japanese export—until now.
Tanzanian Coffee Guide: Flavor, Regions & Roast Profile
Explore Tanzanian coffee’s bright acidity, floral notes, and ideal roast level, plus its key growing regions like Kilimanjaro.
How to Brew Blue Mountain Coffee with a Siphon
Learn the best way to brew Jamaica Blue Mountain coffee using a siphon (vacuum pot) with precise water temps, ratios, and timing.