Specialty Coffee Beans
Latest articles, industry insights and brewing guides
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.
Rwandan Washed Arabica Coffee: Soft, Rich Flavor Profile
Rwandan washed Arabica coffee delivers a soft yet intense flavor, shaped by fertile soil and tropical growing conditions.
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.
Why Panama’s Highlands Grow Exceptionally Good Coffee
Panama’s high-altitude coffee regions produce smooth, bright beans with unique acidity. Most premium lots go to France and Finland.
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.
Costa Rica Villa Sarchi Natural from Shumawa Estate
A bright natural-process Costa Rican coffee from Shumawa Estate in West Valley, showcasing apple, berry, and citrus flavors at 1670–1790m.
What Is Mandheling Coffee? Sumatra’s Iconic Bean Explained
Learn why Mandheling coffee is prized for its bold body and herbal sweetness, and how Sumatra’s wet-hulled process shapes its legendary profile.
Vivienne Nangguo Guatemala Coffee Beans: Flavor & Profile
Explore the flavor profile, origin, and processing of Vivienne Nangguo SHB washed coffee from Guatemala, grown at high altitude with volcanic soil.
Guatemala’s Huehuetenango Highlands: Microlot Coffee Origins
Explore the dry, high-altitude Huehuetenango region of Guatemala, where remote farms craft high-acid, full-bodied coffees with wine-like finishes up to 6,500 feet.
What Makes Java Coffee Special? Indonesian Arabica Facts
Learn why Java, once famed for its high-quality Arabica, is now mostly known for disease-resistant Robusta — and where the real Arabica gems remain.
Costa Rica Tarrazú Washed SHB Caturra & Catuai Beans
Learn about Costa Rican SHB coffee from Diamond Hill Estate in Tarrazú, featuring washed Caturra and Catuai with citrus, toast, and caramel sweetness.