Specialty Coffee Beans
Latest articles, industry insights and brewing guides
How Yunnan Coffee Beans Are Wet Processed Step by Step
Learn the full wet processing method for Yunnan coffee beans, from fruit removal to fermentation timing and washing steps.
The World’s Most Expensive Coffee Comes From Indonesia
Kopi Luwak, or civet coffee, is the world’s priciest bean—harvested from wild cat-like animals’ droppings—but ethical concerns cloud its legacy.
Yunnan Civet Coffee: What’s Really Behind Kopi Luwak?
Civet coffee from Yunnan is often wrongly called kopi luwak. In truth, masked palm civets—not true civets—created the myth. Here's the actual origin.
Yunnan Produces Just 50 to 100kg of Kopi Luwak Annually
A rare tasting in Kunming revealed that Yunnan’s wild civet coffee is produced in tiny quantities—just 50 to 100kg per year—and sells for ¥1600 a cup.
How Kopi Luwak Coffee Is Made From Civet Feces
Kopi Luwak, the world’s most expensive coffee, comes from civet cat droppings. Learn how Indonesian farmers collect, clean, and roast these rare beans.
How Brazil’s Daterra Sweet Collection Was Born
Learn how Brazil’s low-altitude beans became the base for world champion espresso blends, led by Daterra Estate’s legendary Sweet Collection.
Brazil’s Research into the Future of Coffee Varieties
Brazil leads global coffee science with hybrid breakthroughs and disease-resistant 'tomorrow coffee' set to boost yields by 68%.
Why Brazilian Santos Coffee Has Lost Its Former Appeal
Once a staple of mild, neutral coffee, Brazilian Santos has faded from specialty favor due to low elevation, natural processing, and shifting taste trends.
Why Brazil Uses Multiple Coffee Processing Methods
Brazilian farms choose natural, honey, or washed processing based on local humidity to highlight unique regional flavors. Over 90% of top Brazil coffees now use honey process.
Brazil’s New Specialty Hope: Understanding Minas Coffee
Learn why southern Minas and Cerrado are transforming Brazil’s coffee reputation from volume to elite quality.
Brazil Coffee Bean Grades and Regional Quality Levels
Learn how Brazil classifies its coffee beans into five quality grades based on flavor smoothness and regional terroir differences.
Hawaiian Kona Coffee: A Historic Low-Elevation Gem
Discover why Hawaiian Kona coffee grows exceptionally well at low altitudes, with a unique clean acidity and rich history dating back to 1828.
The Rise and Fall of Java Arabica Coffee
Learn how Java coffee went from Europe’s prized blend partner to a rare aged rarity, and why most 'Java' today isn’t what it seems.
Java Arabica Coffee: What Makes Indonesian Coffee Unique?
Indonesia produces less than 10% Arabica coffee, mostly on Java. Learn why most Indonesian beans are Robusta, and what makes Java Arabica special.
The True Origin of the Name Mandheling Coffee
Mandheling isn’t a place or a coffee variety — it’s a misheard ethnic name. Here’s the real story behind one of the most famous coffee names.
What Is Mocha Coffee and How Do You Make It?
Mocha is a latte-based drink with espresso, steamed milk, chocolate, and toppings. Learn its variations, ingredients, and how to make hot or iced versions at home.
What Is Mocha Coffee? The Origins of Yemeni Specialty Beans
Learn why Mocha coffee refers to Yemen-grown beans, not a chocolatey drink. Discover the port history and unique flavor profile.
What Makes Vietnamese Coffee So Popular?
Discover why Vietnamese coffee, especially Ca Phe Sua Da, is beloved across Vietnam, Southeast Asia, and North America.
Vietnamese Coffee Flavor: Thick, Warm, and Unique
Vietnamese coffee tastes unusually thick and aromatic, especially when brewed with a phin. Here’s what makes it stand out.
Vietnam: The World’s Second Largest Coffee Exporter
Vietnam exports more Robusta than any other nation, surpassing Colombia to become the world’s second-largest coffee exporter after Brazil.