Specialty Coffee Beans
Latest articles, industry insights and brewing guides
What Makes Specialty Coffee Different From Commercial Coffee
Learn how specialty coffee differs from regular commercial coffee in sourcing, ethics, and quality — with key differences every coffee drinker should know.
Haiti’s Mare Blanche Typica: Rare Specialty Coffee from Thiotte
Explore Haiti’s Mare Blanche cooperative coffee: a rare Typica variety grown in Thiotte with balanced sweetness and low acidity.
Guatemala Huehuetenango Coffee from New Oriente Region
Discover a balanced washed bourbon coffee from Guatemala’s lesser-known New Oriente region, known for chocolatey, fruity depth and winey aromas.
Yirgacheffe G1 Blue Nile: What Makes This Washed Ethiopian Stand Out
This washed Yirgacheffe G1 Blue Nile, scored 94 by Coffee Review, offers floral, citrusy brightness with a sweet, creamy finish. Learn why it’s distinct.
Why Colombian Washed Coffee Varies So Much by Region
Colombia exports more washed coffee than any other country, but quality varies widely. Learn why beans labeled 'Supremo' or 'Excelso' aren't taste guarantees.
Ethiopian Washed Harar: Rare Mocha-Style Coffee Bean
A rare washed Ethiopian Harar with citrus, orange peel, and high-grade black tea notes. Best enjoyed at medium or medium-light roast.
How to Cup Coffee Using the SCAA Method
Learn the official SCAA cupping protocol step-by-step, from evaluating aroma and fragrance to assessing taste, body, and aftertaste.
100+ Coffee Varieties: From Typica to Geisha
Over 100 coffee varieties exist, including old Arabica types like Typica and Bourbon, plus mutants and hybrids. Here’s what makes each unique.
Rwandan Coffee: Clean and Bright Flavors from Africa
Rwandan coffee offers clean, bright flavors with pronounced sweetness and floral notes, grown at 1,700–2,000m and rivaling top Central American coffees.
Brazil: The World’s Largest Coffee Producer
Brazil grows 25% of the world’s coffee, mostly on small farms under 10 hectares. Discover how its flat terrain and innovation shaped global supply.
Kenya PB Kiaga Farm Peaberry Coffee Beans Review
Explore the rare Kenya PB peaberry beans from Kiaga Farm, known for their intense citrus acidity, balanced sweetness, and unique rounded shape.
Panama’s CASA RUIZ Geisha Sweet Coffee Review
CASA RUIZ’s Geisha Sweet took 7th at BOP, offering bright citrus, honey, and tropical fruit in a well-balanced cup.
Yirgacheffe Aricha G1 Natural Process Coffee Beans
Explore the bright, fruity profile of Yirgacheffe Aricha G1 natural coffee, Ethiopia’s celebrated single-origin with a sweet, clean cup.
Clifton Mount Estate: The Forgotten Blue Mountain Farm
Learn why Clifton Mount Estate Blue Mountain coffee stands apart—with higher prices, unique Typica beans, and rare Rainforest Alliance certification.
Rwanda Karnogi Coffee: A Balanced Bourbon Profile
Explore Rwanda Karnogi coffee, a high-scoring Bourbon variety with clean sweetness and smooth complexity, grown by smallholders and processed at Gitesi Washing Station.
Does Latte Art Affect Coffee Taste and Quality?
Latte art doesn’t change flavor, but it enhances experience. Find out if pouring fancy designs impacts coffee quality or is just visual flair.
How Coffee Grind Size Affects Extraction Rate and Flavor
Learn how grind size impacts coffee extraction, from extraction rate to flavor balance, and how to adjust it for your brew method.
What Is Coffee Extraction Rate and How Does It Work?
Learn what coffee extraction rate means, why it matters (18–22% is ideal), and how it shapes your cup’s flavor balance.
Career Prospects for Professional Baristas in China
Discover how the role of skilled baristas is evolving in China’s specialty coffee scene, with expanding opportunities beyond the café counter.
Opening a Coffee Shop: What Training Reveals
Five years of coffee training show most cafés fail due to poor prep. Here’s what owners overlook and how to set up right.